For Robert Bohannon, spitting out baked goods is just part of research.

The scientist and creator of the Buzz Donuts and Buzzed Bagels has made it a hobby for six years to find a way to incorporate caffeine into some of his own favorite breakfast foods without sacrificing taste.

"It was one of those things where I said, 'I want a caffeine buzz to keep me going today,' looking at my donut and glass of milk and thinking, 'Why can't the donut have caffeine in it?' "Bohannon said.

A disgusted response from taste-testers -- who sampled his first batch of caffeinated donuts in 2001 -- prompted Bohannon, who lives in Raleigh, N.C., to swap the bitter caffeine with something tastier, he said.

With the help of scientists in the pharmaceutical industry, Bohannon ran multiple tests to develop microencapsulated caffeine, which is tasteless and can be put on anything, he said.

"My favorite [product] is probably just the cream cheese on the bagels," Bohannon said.

Bohannon filed a patent on microencapsulated caffeine and has trademarked the names of his creations, Buzz Donuts and Buzzed Bagels. Bohannon is now looking for a regional or national chain to sell his products.

Inquiries to Dunkin' Donuts, Starbucks and Krispy Kreme have only turned up one response -- a decline from Dunkin' Donuts explaining that the company did not want to sell caffeinated products at the time.

Although the products are not yet offered for sale, Bohannon said he thinks they would be "an absolute hit" if they were ever sold in college towns.

"Instead of slamming down three Amps or Red Bull to cram, have a Buzzed Bagel," Bohannon said. "It gives [students] options. It's not quite as loaded [with caffeine] as some of the energy drinks if you think about it."

Buzz Donuts and Buzzed bagels currently contain about 50 milligrams of caffeine, Bohannon said, while energy drinks can have around 100 milligrams.

"Obviously I don't want to put a gram of [caffeine] in, and you eat one and you're buzzed off the wall," Bohannon said. "We're trying to be responsible on the science side."

Lynn Parker Klees, clinical dietitian at Centre Medical and Surgical Associates, said she sees nothing positive from caffeinated donuts and bagels.

Because of the white refined sugar in donuts and overall lack of nutritional value, Parker Klees said donuts are not a sensible alternative to getting caffeine from a different source. Coffee is a better option, she said, because it is the number-one source of antioxidants in an American's diet.

If Buzz Donuts and Buzzed Bagels are ever available for sale, Penn State Food Services will not be likely to offer them, said Lisa Wandel, director of residential dining.

"The foods that we serve, we feel very confident that we can tell the customers that these are fresh and have natural ingredients," Wandel said. "I think there's a line we'd have to draw that we wouldn't see caffeinated donuts and caffeinated bagels."

Wandel did add, however, that Food Services would consider putting them in a retail store if a significant percentage of customers began requesting the product.

More caffeinated products are in the works, but Bohannon said he could not reveal exactly what foods will be next.

"There are baked goods and other types of products [being worked on] because now [we] have a choice of caffeine without a flavor so you can put it on anything," Bohannon said.