Two innovative new products, each designed by students at the University of New South Wales, have been chosen as finalists for the 2010 Australian Institute of Food Science and Technology (AIFST) Student Product Development Competition.
The teams who produced ‘Ve Bread’ and ‘Bubble R-ice-cream’ will be flown to Melbourne to present their products, the thinking behind them, and the research applied, for the final judging.
An impressive selection of entries was received from student groups all around Australia, including from the University of South Australia, University of Queensland, University of Western Sydney and the University of New South Wales.
“It’s a great opportunity for students to showcase their originality, talent and team skills – all important attributes that appeal to prospective employers too. And likewise finalists get valuable, relevant feedback on their innovation from industry professionals,” says Bob Hamilton, whose company Earlee Products is a major sponsor of the Student Product Development Competition.
Finalists of the Student Product Development Competition share $1500 in prize money and receive a fully funded trip to the AIFST convention for their presentation to the judges. The can also win an additional $1000 for fruit or vegetable innovation from SPC Ardmona and $500 from Sensory Solutions for the best application of sensory techniques in their product development presentation.
Entry to the food technology competition is open to undergraduate student AIFST members.
The winners of the 2010 Australian Institute of Food Science and Technology (AIFST) Student Product Development Competition will be announced at the convention closing dinner, held at the Powerhouse Function Centre, Albert Park, on Tuesday 26 July.
The recipient of the Malcolm Bird Award, which also acknowledges budding young food scientists, will be announced as well that night.