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Food students shortlisted in national competition

Royal Agricultural University

Royal Agricultural University

Five students studying a BSc (Hons) degree in Food Production and Supply Management at the Royal Agricultural University have been shortlisted for the 2014 EcoTrophelia UK Innovation award.

Third year food students Joanna Hordle, Sarah Lunt, Clarissa Pugh, Jeremy Hawkins, and Billy Fowler successfully entered their idea for Thai Fish Roles into this year’s EcoTrophelia competition.

The team was assessed on industrial feasibility, eco-innovation, and the market credibility of their product, as well as the originality and creativity of the idea and the overall coherence and presentation of their entry.

Team leader Billy Fowler said: “We’re all excited about being shortlisted for the UK final and are looking forward to representing the University on a national level. The competition has allowed us to connect with the industry and establish valuable contacts which will potentially benefit our careers once we graduate.”

The Thai Fish Roles are designed to be a starter or light bite, utilising fish offcuts and adding value to a potential waste product for the New Wave fish shop in Cirencester. Similar to a spring roll, it uses layers of filo pastry to encase a flavoured filing incorporating citrus notes of lemon grass and lime, as well as fresh chilli and coriander flavours.

Dr Richard Baines and Dr Karim Farag, lecturers at the RAU and tutors for the assignment, said: “It’s great for the staff team to work with a local food client and use the Food Centre at the University for the benefit of both.”

The RAU Food Centre provides students with the opportunity to learn about the practical transition from field to plate. It specialises in cookery courses and teaches a wide range of disciplines in the kitchen, from learning how to prepare meat to wine tasting, which supplement the taught elements of the undergraduate and postgraduate food degrees.

The Europe-wide dragons den style food event challenges teams of students to develop the best eco-innovative food products, which they then pitch to industry leaders. The UK competition is organised jointly by the Institute of Food, Science and Technology and Campden BRI, and the final round if the competition is being held on Tuesday 10 and Wednesday 11 June.

The University offers a BSc (Hons) degree in Food Production and Supply Management as well as an MSc in Food Safety and Quality Management, an MBA in International Food in Agribusiness and an MBA Business Management in the Food Industries.

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