Students from the level 8 BSc (Hons) in Food Science and Innovation programme presented and showcased the innovative food products they developed during the course of their studies at an event in Waterford Institute of Technology (WIT) recently.
Eleanor Kent, Course Leader on the programme said, "We are delighted with the progress these students have made during the year and their professionalism and hard work has been endorsed by our industrial partners and assessors today.”
Using the knowledge and expertise they gained over the year, the class developed a range of healthy and innovative products.
Bogdan Chaus, originally from Ukraine and living in Waterford, developed ‘Heather Mushrooms’ which are Irish pickled mushrooms; Eileanoir Daly from Kill, Co. Waterford created ‘Lily Q Shui’, an alternative sushi range using Quinoa grain and Chia seeds instead of rice; Bernie Power from Tramore produced a frozen yogurt mini desert in a range of innovative new flavours called ‘Kilbride Bia’; and Sinead Ryan from Waterford made energy balls consisting of a curious blend of fruits in three delicious flavours called ‘Raw Delights’.
Rory Hanlon from Wellington Bridge in Wexford created ‘Coolbrook Farm – Just Goodness’, a range of yoghurt and pureed vegetable pots; Brazilian student Caroline Queiroz, created ‘Marvellous Cheese Bun’, a Brazilian inspired mini bread roll made with potato flour and cheddar cheese; ‘How Corny’, a popcorn-based snack containing a hidden fruit layer, was produced by Stuart Graham from Bilboa, Co. Carlow; and Wicklow town student Michelle Kenny produced gluten free, dairy free and egg free biscuits for children made with buck wheat and rice flour called ‘Young Tums’.
The presentations were assessed by Clare Commins, New Product Development Manager at Glanbia; Paul Nolan, Group Development Manager at Dawn Meats, Gary Hanrahan, Marketing Manager at Dawn Meats and Marietta Hennessy, Research Officer at WIT.
The BSc (Hons) in Food Science and Innovation (WD181) is a one year, add-on programme which follows on from either the BSc in Food Science and Business (WD164) or the BSc in Agricultural Science (WD078).
“The course offers a unique opportunity for students to bring together science, business, enterprise and culinary arts,” continued Ms Kent. “The students are encouraged to work independently and develop employability skills based on science and innovation to make a real contribution to the growing Irish food sector."