Monday, September 1^st: A Welcome to Remember
The week opened with a warm introduction by Barbara Rega, FIPDes Coordinator, followed by presentations from professors representing each of the FIPDes partner universities. Among the key messages shared were:
• A memorable phrase from Hervé This (AgroParisTech): “I am what I’m doing” — a reflection of what we invest our time on is what we become.
• A light-hearted yet powerful quote from Anna Cruickshank from TU Dublin: “Say yes to everything (legally).” A reminder to embrace not only academic excellence but also the personal opportunities this programme offers.
Students were also introduced to the broader FIPDes Consortium, including AgroParisTech (France), Technological University Dublin (Ireland), Università degli Studi di Napoli Federico II – UNINA (Italy), and Lund University (Sweden).
Later that day, Cohort 13 and members of the FIPDes Alumni Association (FIPDA) handed over the symbolic FIPDes Survival Kit — a mix of tips, traditions, and heartfelt encouragement.

Tuesday, September 2^nd: Looking Ahead and Going Industrial
Day two focused on the structure of the academic programme for the Paris semester and gave students a preview of their second-year tracks:
• Lund (Food Packaging and Logistics)
• Naples (Healthy Food Design)
• Paris (Food Design Engineering)
The cohort then visited Air Liquide, where they explored the role of gases such as CO₂ and nitrogen in modified atmosphere packaging and cryogenic food freezing — techniques crucial for food preservation and safety at industrial scale.
The day ended with a scenic Bateaux-Mouches river cruise along the Seine — a moment of relaxation and bonding, where Cohorts 12, 13, and 14 shared laughs, memories, and photos under the sparkling lights of the Eiffel Tower.

Wednesday, September 3^rd: Culture, Teamwork and Fipi
The third day was dedicated to intercultural reflection and adaptation. Students engaged in workshops exploring what is expected from students in French academic culture, and how to navigate the inevitable challenges of cultural transition — including the emotional and psychological dimensions of culture shock.
The afternoon brought an energetic team-building session, helping new students connect across cultures and disciplines. During this event, Fipi, the iconic FIPDes mascot passed down from Cohort 1, was officially entrusted to Ximena, Cohort 14’s new caretaker of the tradition.

Thursday, September 4^th: FIPDes Day – Where Innovation Meets Reality
The highlight of the week was undoubtedly the FIPDes Day, where students, alumni, researchers, and industry partners gathered for a day of presentations and inspiration.
The morning began with a keynote from Tomorrow’s Plate, addressing urgent global challenges: how can food systems be nutritious, sustainable, and affordable all at once? Topics included alternative proteins like insects, algae, single-cell proteins, mycoproteins, and food tech innovations including precision fermentation.
Cohort 12 students from the three tracks (Paris, Naples and Lund) presented their Master’s thesis projects, offering fresh insight into:
• Process upscaling and formulation optimization,
• Consumer trends and product development in healthy food design,
• Sustainable packaging and distribution strategies.
The audience was particularly engaged by a session with Ingredion, which explored how consumers are increasingly demanding not just low-sugar options, but functional and health-benefiting products. Olipop, a prebiotic soda, served as a case study for market disruption through added value rather than lower price — showing how consumer preferences are shifting from affordability alone to health and brand alignment.
Later in the day, a speaker from TU Dublin highlighted key insights in consumer behaviour and food marketing, including:
• Social media as the number one product discovery channel
• The growing use of AI tools for ideation
• A rising demand for non-alcoholic beverages, new flavour profiles, healthy products, and sustainable packaging.
It was a powerful day that affirmed FIPDes students are not just here to learn — but to lead.

Friday, September 5^th: Creativity and Closure
The final day featured the Note-by-Note Cooking Competition, where selected student teams from Dublin presented dishes created solely from pure compounds — not traditional ingredients. One project recreated an edible garden with edible flowers, soil, rain droplets, and cotton candy clouds — an expression of science and creativity in gastronomy.
The week concluded with the graduation ceremony for Cohort 12, a moment of inspiration and transition. Alumni shared emotional reflections and heartfelt advice — These two years will go in the blink on an eye, the cohort will become your new family, and make the most of every moment.

A Promising Start for Cohort 14
FIPDes Week 2025 offered more than just orientation — it offered vision, connection, and a glimpse into the global, multidisciplinary, and human-centred world of food innovation.
Cohort 14 may be small — just 16 students — but each one brings something exceptional. With two transformative years ahead, this cohort is ready to grow, create, and leave a meaningful mark on the food systems of tomorrow.