(NLDO) – The Food Innovation and Development 2024 competition attracted 486 students to participate with 122 projects from 27 universities, colleges, and high schools across the country.
Food Innovation and Development 2024 is a competition organized by Ho Chi Minh City University of Industry and Trade in collaboration with the Vietnam Association of Food Science and Technology (VAFoST), the National Startup Support Center (NSSC) and other organizations.
Student group introduces rice cake product rich in resistant starch to judges
After two intense competitions in the first and second final rounds held on December 21, the Synbiotic Rice Cake project of a group of students from Ho Chi Minh City University of Industry and Trade won the special prize (50 million VND); first prize in the category of healthy products (25 million VND); prize for products solving challenges from businesses (20 million VND) and the prize for the most voted virtual reality booth (3 million VND).
The total amount of prizes that this group of students received was 98 million VND.
Representative of the research team, Nguyen Tan Vinh, said that the outstanding advantage of Synbiotic rice cakes is that they are rich in resistant starch. The team has combined rice varieties rich in resistant starch such as purple rice, red rice, IR504 rice and probiotics to create a product that is good for health.
"For those on a diet, resistant starch helps reduce the amount of starch in the diet while still maintaining a feeling of fullness. In addition, resistant starch helps improve intestinal health" - Vinh shared.
In addition to rice cakes, the group also has a number of other resistant starch-rich products such as rice yogurt, rice milk, mochi cakes, etc.
From Hanoi to Ho Chi Minh City, the contestants from the School of Chemistry and Life Sciences (Hanoi University of Science and Technology) and Hanoi - Amsterdam High School for the Gifted introduced the hybrid fresh cheese project made from cashews.
Mr. Ta Quang Hoa, Vice President of the Vietnam Association of Food Science and Technology, highly appreciated the startup idea and the ability to commercialize rice cake products, however, the group needs to further improve the environmentally friendly packaging process and build a more effective brand identity.
To increase the value of the product, Mr. Nguyen Trung Dung, General Director of Dh Foods Joint Stock Company, suggested that the group could use more organic rice or combine it with specialty fruits.
Associate Professor, Dr. Le Thi Hong Anh, Head of the Organizing Committee of the contest, evaluated the contest products as very creative, especially using rich food ingredients typical of each locality.
"The highlight of the competition is not only focusing on production technology but also on sustainability and environmental protection. The projects clearly demonstrate high practical applicability, contributing to solving global challenges such as food security and reducing food waste" - Associate Professor Le Thi Hong Anh commented.
Synbiotic rice cake project receives "rain" of awards
The competition is a launching pad for start-up projects in the food industry.
Awards at the Food Innovation and Development 2024 competition
Special Prize: Synbiotic Rice Cake project of Ho Chi Minh City University of Industry and Trade
Exam Table 1: Healthy Products
First prize: Synbiotic Rice Cake project of Ho Chi Minh City University of Industry and Trade
Second prize: Project on Developing non-alcoholic beverages and fermented cakes from Vietnamese black sticky rice by the School of Chemistry and Life Sciences (Hanoi University of Science and Technology) and the School of Economics (Hanoi University of Science and Technology)
Third prize: Research project on diversifying Spirulina products from the Spirulina farming process of Yersin University, Dalat
Table 2: Products that create positive impacts for the community/solve food security issues
First prize: project on Application of deep eutectic solvents in chitosan production from shrimp molting shells of Ho Chi Minh City University of Industry and Trade
Second prize: Plant-based hybrid fresh cheese project of the School of Chemistry and Life Sciences (Hanoi University of Science and Technology) and Hanoi - Amsterdam High School for the Gifted
Third prize: Research project on fresh pork preservation from cardamom essential oil of Thai Nguyen University of Agriculture and Forestry.
Source: https://nld.com.vn/du-an-banh-gao-giau-tinh-bot-khang-cua-nhom-sinh-vien-nhan-mua-giai-thuong-196241222012916388.htm
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