Shortlisted students will be invited to pitch on June 5 2018 to the ‘dragons’, a distinguished panel of top food industry specialists, to be in with a chance of winning the £2,000 top prize.
Judges will include representatives from Marks & Spencer, Coca-Cola, Mondelēz, PepsiCo, Sainsbury’s, Tesco, Unilever, Warburtons and Food Manufacture.
Winners will be announced the following day and will represent the UK at the European final at Sial, Paris in October. The closing date for entries is March 28.
University of Reading
A team from the University of Reading scooped the silver prize in 2017 at the Ecotrophelia European finals at Food Matters Live for their veggie sushi-style rolls, packed with locally-sourced vegetables, including cauliflower rice.
Ecotrophelia, which is now in its sixth year, is open to teams of undergraduate or postgraduate students, including teams from different universities on industrial placements.
“Ecotrophelia gives food students a unique opportunity to participate in a ‘real-life’ food innovation and development process and gain practical key skills that you just wouldn’t get out of a text book and which you can then apply in your future career,” said Bertrand Emond, Campden BRI head of membership and training.
Ambitious individuals
“Ecotrophelia encourages young, ambitious individuals in higher education to get a taste of what is required for a successful career in the exciting and dynamic food industry. The competition has gone from strength to strength.
“More than 250 students from 12 different universities have entered since we brought the competition to the UK six years ago. We are delighted that Ecotrophelia has captured the imagination of industry and we are very grateful for the continued support that the competition receives from industry sponsors.”
IFST operations director Andrew Gardner said: “Ecotrophelia UK provides an excellent opportunity for students to showcase their talent and gain an insight into the whole food and drink industry, from product development through to marketing and finance. They are our future food scientists and technologists, and this experience will be invaluable for their careers in the industry.”
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