FIPDes students initiatives

Over the years, each cohort has had its own creative moments and events, jointly together, in subgroups or individually, within or outside of the curriculum. Below we would like to highlight a few innovative examples.

- The Blender
In their second semester in Dublin, third cohort students introduced the Blender, an innovation workshop focusing on combining ideas from all nationalities in a new setting. With inspiration from courses, life in Dublin and teachers, the event leaped off in a spirit of open-minded thinking and idea generation of new, innovative food products.

- FoPo Food Powder (Vita Jarolimkova, Gerald Perry Marin, Kent Ngo - Lund University, extracurricular)
FoPo Food Powder started as a joint venture by the third-cohort students Vita Jarolimkova and Gerald Perry Marin, with mechanical engineering student Kent Ngo at Lund University. The idea? Turn fruit and veggies that otherwise would been thrown away into an easy-to-handle powder, and by doing so retaining 90 % of the nutrients and extending the shelf-life from two weeks to up to two years.

- Veggiecrisps (Karishma Chaudhary, Mariliis Holm, Gayathri Ramanthan - AgroParisTech, Senior project)
The Veggiecrisps was a concept and prototype made by Gayathri Ramanthan during the first year, which was developed further during the Senior project in the second year. The students got an entrepreneurship prize and funding from PEIPS, the entrepreneurship and innovation network of Université Paris-Saclay to continue. The aim was to offer French consumers a healthy “fat-free” snack with incorporated vegetables and provide it with a unique texture.

- Avocado Mayo (Delight Datsomor - UNINA, Senior project)
Avocado Mayo is a dressing similar to mayonnaise, made of plant-origin ingredients. It contains 70 % avocado and 15 % corn oil, honey, lemon, vinegar, salt, soy lecithin (emulsifier), xanthan gum (thickener), citric acid and ascorbic acid (antioxidants). The idea arises from a market need as the number of vegans and vegetarians are increasing worldwide and from the growing interest, especially among young consumers, in exotic flavours.

- The Edibles – Ooble (Brendan Crosse, Divya Mohan, Muhamad Syahir Suhaimi - Lund University, Senior project)
The Edibles started as a Senior project in Food and Packaging Innovation, as an answer to the question: How can packaging play a role in helping close a gap in the food system? By using a design thinking approach, the students found their way to the concept of an edible straw, a zero-waste alternative to the plastic straw. Later on, the students took part in the Dragons at the University competition, won the audience award and were also designated as overall winner. Eventually Divya Mohan continued the journey by herself, further developing the idea into a product, getting attention in competitions, awarded scholarships, and also a place in the Venture Lab incubator. Now known as Ooble, the food tech startup is selling its edible straws worldwide.

- Glean (Roisin Gallagher, Heather Browne - UNINA, Senior project)
Glean is a vitamin D rich spread made with oyster mushrooms (Pleurotus ostreatus) and porcini mushrooms. Other ingredients are lentils, walnuts, hazelnuts, white onion, garlic, extra virgin olive oil, balsamic vinegar, lemon, rosemary, and thyme. The product has been designed to meet the vitamin D needs for general and elderly population. The vitamin D content in Glean (5 µg/serving) makes it an excellent fortified food also for vegans and vegetarians.

- Pulpies (William Baidoo, Jessica Giovanni, Paula Khati, Lucas Mezzomo, Bhumika Patel - AgroParisTech, Senior project)
The Pulpies is an excellent example of a teamwork during the Covid-19 pandemic. Originally a concept and prototype by Paula Khati during the first year, it was developed further during the Senior project in the second year. The Pulpies is a high-fibre vegan ice-cream cone which valorise an under-utilised byproduct and encourages circular economy.

- Food Hackathon
Over the years, the FIPDes students have been very successful during the annual Food Hackathon, organised by Krinova Incubator and Science Park, Sweden. They have won the most innovative idea, the biggest impact idea and the idea with most potential. Together with other international food hackers they have developed things such as cooking with visual guides, returnable food loops, and biodegradable packaging material made of apples.

- The Cooking Passport
The Cooking Passport is a great example of FIPDes innovation and teamwork. Cohort 9 worked together during Covid-19 pandemic to publish a cookbook with recipes representing all the different FIPDes students’ countries.
Please find more information about the Cooking Passport and how to buy the book through the following link.

- Updated April 2022 -