On April 1, students from the Food Engineering course (CHE462S) competed in the Canadian Institute of Food Science and Technology (CIFST) Competition. The top four projects received cash prizes.
The aim of CHE462S is to produce well-trained chemical engineers for the food industry, the largest ‘secondary’ manufacturing industry in Canada. As part of the course, students were asked to break into teams and prepare a project for the CIFST Competition organized by grad students Mehdi Nouraei and Solmaz Tabtabaei.
Nine groups in total were assigned one of the following topics: beer production, coffee production, healthier ice cream, increasing the nutritional value of cookies, lumpfish caviar production, milk chocolate production, soy sauce production, yogurt production, and nutritional labels.
In a 20-page report and 13-minute presentation, the teams needed to discuss relevant food processing technologies, challenges and novel innovations. Essentially, they had to apply everything they learned from CHE462S to their projects. Subjects in the course included: food chemistry, food microbiology, sensory evaluation techniques, food safety and quality management systems, food regulations, principles of food preservation and food principles of food processing technology.
Robert T. Chaisson (Global Sourcing Specialist at KNV Chemicals Inc.) and Helen Beyers (Director of Technical Services at HT Griffin Food Ingredients) helped Mehdi and Solmaz judge the presentations, which were all outstanding.
“We initially wanted to select three winning groups but after listening to all the presentations, we had to select four,” says Solmaz.
The winning teams are: