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: