Sarah Douglas, a graduate student in food science, and other members of the student product development team have been baking thousands of Stir-Ins at the pilot plant in Stocking Hall in preparation for the Institute of Food Technologists' 1996 product development competition in New Orleans. The Cornell team's product is one of six finalists. On Thursday, the NBC-TV news magazine "Dateline" filmed the students during their preparations. Stir-Ins are pencil-shaped, vanilla-almond biscuits with chocolate coatings and flavored layers for dipping in coffee. The team will demonstrate the product at the competition, and the winner will be announced Monday.