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Food Science Students Fighting Hunger: IUFoST Undergraduate Product Development Competition

 

Food science and technology students were invited to be part of the solution to world hunger. In keeping with IUFoST’s aim to strengthen the role of food science and technology in securing the world's food supply and eliminating world hunger, the Food Science Students Fighting Hunger IUFoST Product Development Competition encouraged undergraduate students to use their knowledge and skills to develop innovative food products to fight hunger.

 

Finalists presented their products at the IUFoST 17th World Congress held in Montreal, Canada, from 17-21 August 2014. The winning development  team and product were announced during the World Food Congress.

 

Eligibility

Food science and technology students at the undergraduate level were challenged to develop high-protein, high-fibre, low-sodium products using low to no meat / alternative proteins based on regional raw materials and technologies. Alternative proteins could include plant proteins, microbial proteins, insect proteins, and/or combinations.

Each project team submitted a detailed written project summary prepared under the guidance of their academic supervisors for use by judges prior to the Congress. It included a suitable literature review (max. 2 pages); evidence of good project planning and allocation of work among a project team; and detailed consideration of key food science and technology components in the development of the product and sufficient information regarding the products developed.

 

Competition Requirements

The primary focus of the Competition was on the scientific and technological principles behind the product:

1. The projects should comprise the development of a particular innovative new food product from first principles to a full commercial prototype.

2. The product should fill a specific niche in the consumer food market within the country from which the project originates; added acceptability in other countries was desirable, as were use of local raw materials and consideration of environmental and sustainability factors.

3. Projects must demonstrate sound scientific and technological principles and understanding of the commercial principles behind the project, including

• formulation, packaging and process development ;

• practical manufacturing and distribution requirements for the product;

• supply and procurement of raw and packaging materials;

• food safety requirements, including HACCP;

• quality requirements;

• shelf testing and estimation of shelf life;

• sensory evaluation of prototypes, both during the formulation   development process and by means of some simple consumer evaluations of the finished product

• regulatory requirements;

• product cost and tentative selling price with due regard for other components contributing to the price; and

• target market.

4. Evidence of a suitable literature review of both the relevant scientific principles and the commercial potential of the project was required.

5. Evidence of good project planning and allocation of work among the project team was required.

6. Availability of samples was required, although it was understood that this may be impacted by customs requirements and storage considerations, particularly for perishable products. If physical samples were not available, suitable packaging mock-ups and photographs of finished products were supplied.

 

Application

A two-page letter specifying details of the project and product was submitted by the due deadline, and applications were considered by the relevant IUFoST Adhering Body in conjunction with IUFoST. Finalists were informed by IUFoST by 15 April 2014. Detailed written project reports were submitted to IUFoST by 25 July 2014. All other information and samples for the project were available at the World Food Congress venue in Montreal by 16 August 2014.

 

Judging

Each Competition team displayed its product, including samples, along with an outline of the project in poster form and presented a short verbal presentation about the project. A panel of judges reviewed the project summary provided by each team prior to the displays and presentations, and then reviewed the displays prior to the verbal presentations in a closed session, during which they questioned the teams about their products.

 

Awards

The final decisions are shown below:

Award Project Report Team Members  Country
First Cookitos Ana Clara de Vasconcelos Bentes,  Edvaldo Pena Junior, Livia Martin  Miranda, Thais Andrade Oliviera,  (Supervisor: Luciana Pereira Ferreira)     Brazil
Second Okara-Spirulina Biscuit Ng Soon Ming, Tan Pei Wen, Vincent Yap Jin Sheng, Kenny Koh Sze Yen, Tan Yi Shen Shaun, (Supervisor: Tan Lay Nah Lina) Singapore
Third Quick Green Clambit Delight Ji-Yun, Ya Hsuan Lin, Jing-Jen Lin, Supervisor: Dr Bonnie Sun Pan Taiwan, ROC
Special Mention Okara Vegetarian Patty Pan Wei Shan, Tham Qin Lin, Elaine Ong, Valeria Tham, Chua Jia Xuan, (Supervisors: Evelyn Lee Soon Min, Tan Soon Ann) Singapore
  Indo-Bread LB Raditya Prabowo, Wildan Mulholad, Gideon Satria Putra Sugiyanto, (Supervisor: Dr Dase Hunaefi) Indonesia
  Instant Cooked Rice with Green Curry Vegetable Protein Amornkarn Niwatsatian, Chanakarn Amornsettachai, Wanwise Metheetharm-masarn, Chawisa Sumethaugsorn, Thitaree Unsrisong, (Supervisor: Anuvat Jangchud) Thailand
  Maximo-Symbiotic Soymilk Yoghurt with Sweet Potato Extract Cindy Gozal, Richard Suma, C Dimas, Imam Ariefianto Indonesia
  Unripe Banana Flour Mix Powder Ana Carolina S Mouratorio, Aline O Santos, Luciana Caraca, (Supervisors: Prof Carmen Tadini, Prof Elizabete W Menezes, Prof Gustavo C Dacanal) Brazil
  Tempter Bar Berlian Purnama Sari, Brian Naranathan, (Supervisor: Dr Ratih Dewanti Hariyadi) Indonesia
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IUFoST Scientific Information Bulletin (SIB)

 

FOOD FRAUD PREVENTION

John Spink, PhD
Summary
Food Fraud – and the focus on prevention – is an important and evolving food industry focus. Even though the vast majority of these incidents do not have a health hazard in some ways they are more dangerous because the substances and actions are unknown and untraceable.  The types of food fraud stretch the traditional role of food science and technology to include criminology, supply chain traceability and other control systems. The food authenticity and integrity testing will be the most complex actions and their value should be assessed in terms of the contribution to prevention. This Scientific Information Bulletin (SIB) presents an introduction, review of incidents, the fundamentals of prevention which then provide insight on the optimal role of Food Science and Technology.
See IUFoST SIBS below for the complete Food Fraud Prevention Scientific Information Bulletin.

 

2017

 

 

 

Congratulations Prof. Dr. Purwiyatno Hariyadi

Congratulations to Prof. Dr. Puwiyatno Hariyadi who has been elected to the position of Vice-Chair of the  CODEX Alimentarius Commission.

Dr. Hariyadi is a Fellow of the International Academy of Food Science and Technology (IAFoST) and Senior scientist, SEAFAST Center; Professor, Dept. Food Science and Technology, Bogor Agricultural University, Indonesia.

World Congress

 

Mumbai, India

 

October 23-27, 2018

 

Register at www.iufost2018.com