Undergraduate Food Science Students
IUFoST Product Development Competition

Timeline

• Announcement of Nomination & Guideline – 20 Dec 2021
• Close of Nomination with online submission of four-page letter with details of project and product – 30 Apr 2022
• Jury Selection of Finalists – 14-21 May 2022
• Notification of Finalists – 30 May 2022
• Final Judging – 1 Nov 2022
  
  

Description

The purpose of this Competition is to encourage food science and technology undergraduate students to use their knowledge and skills to develop innovative food products to meet global food market demands and sustainability of food supplies. In specific, students at the undergraduate level are challenged to develop high-protein, high-fiber, low-sodium products using low to no meat/alternative proteins based on regional raw materials and technologies. Alternative proteins could include leaf proteins, microbial proteins, and/or insect proteins.

Each adhering body is invited to review the development teams and their products and select up to two products to submit as its candidate(s) for the Undergraduate Food Science Students Product Development Competition.

The primary focus of the Competition is on the scientific and technological principles behind the product. Each project must include a suitable literature review; 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.

Eligibility

Adhering Bodies are invited to submit new product development projects produced by food science and technology students at the undergraduate level. Up to a maximum of two projects can be submitted per country. Each project team must submit a detailed written project summary prepared under the guidance of their academic supervisors for use by judges prior to the Congress.

Aside from undergraduates, graduates of class 2022 (not more than one year at the time of competition) are welcome to submit their entries.

Judging Process

Each Competition team will display its product, including samples, along with an outline of the project in poster form, and will present a short verbal presentation about the project.

A panel of judges will review project summary provided by each team prior to the displays and presentations. They will then review the displays prior to the verbal presentations in a closed session, during which they will question the teams about the products.

The judges will score the projects on a number of criteria and prizes will be awarded for the following categories:

• OVERALL CHAMPION
• BEST PRESENTATION
• BEST DISPLAY
• BEST TECHNICAL/SCIENTIFIC CONTENT
• BEST COMMERCIAL CONTENT/MOST MARKETABLE IDEA

Trophy/Medals and Certificate will be awarded for both the individual categories and the overall champion.

Submission Information Requirements

Please prepare the following information for your submission on our portal:

• Team Information
  • Team Name
  • Team Leader Name
  • Team Members Name (Max 3 additional members)
  • Email of Team Leader
  • Institution Name
  • Institution Address
  • Country
  • Name of Undergraduate Program (i.e. BSc in Food Technology or Diploma in Food Science & Technology etc)
  • Year of Graduation
    
    
• Academic Supervisor Information
  • Name
  • Address
  • Email
    
    
• Important: Please submit your Project Proposal as attachment of maximum 4 pages of A4 Word or Word-compatible document, double-spaced only, Times New Roman, letter size 11, 2 cm margins with the following sections:
  1. Name of Product
  2. Background and Rational
  3. Keywords
  4. Objectives
  5. Scope
  6. Literature Review
  7. Product Idea Concept Statement
  8. Expected Output and Outcome
  9. Methodology e.g., product idea, development of prototype, shelf life study, packaging type and design, consumer testing, cost estimate and commercial scale feasibility
  10. Reference

* You will need to submit these attachments separately to [email protected] after your online submission.