FIPDes

FIPDes Week 2026

Isabelle Laissy — 2026-09-23T16:10:50Z

Marking the beginning of a two-year-long adventure, FIPDes Week 2026 served as the perfect starting point for the newest group of enthusiastic foodies: Cohort 15. Throughout a five-day introduction week, the newly arrived students were able to immerse themselves in everything the Erasmus Mundus Joint Master's Degree in Food Innovation and Product Design has to offer them. Each day, Cohort 15 got a taste of the exciting projects, ambitious challenges, multifaceted learning, and inspiring leadership that this intercultural programme entails.
A welcoming breakfast kicked off the week, as Cohort 15 finally got to meet in person. They conversed with students of Cohort 14, as well as greeted members of the FIPDes team from AgroParisTech, such as Barbara Rega and Lucile Deloince. This day was a warm and comfortable start for the group as they gathered for lunch, listened to Cohort 14's “FIPDes Survival Kit” as initiation, and attended their first interculturality workshop.

On Tuesday, personal introductions were in high demand, as Cohort 15 formally introduced themselves to their peers, their future colleagues, and the members of the FIPDes Consortium. Some notable members of the Consortium, which Cohort 15 continued to mingle with during the week, included Roisin Burke from TU Dublin and Lars Palm from Lund University. Though many names needed to be memorized this day, the second day of FIPDes Week was also one with various highlights. First, the students made a short but insightful site visit to the Danone Research & Innovation Centre located in the Palaiseau Plateau. This visit was quite eye-opening for Cohort 15, as they got to know a little more about Danone's objectives and their professional outlook. And to finish the evening on an even higher note, the group went on a Bateau-Mouche tour along the Seine River, officially embracing their new home for the next semester.

Day 3 of FIPDes Week filled Cohort 15 in on all the information regarding their options for their second-year specialization. Students got to listen to members of all the FIPDes universities that form part of this mobility programme. Between Lund University, University of Naples Federico II, and AgroParisTech, this group of students will soon follow in Cohort 14's footsteps, as they begin to make up their minds about phase two of their journey. The rest of the day was spent working on their initial team building and collaboration abilities through a fun afternoon with Cohort 14.

FIPDes Day marked the pinnacle of the week as alumni, students, professors, collaborators, and partners attended AgroParisTech's space with nothing to share but knowledge, curiosity and passion. Cohort 15 went through their day listening to real and personal testimonials from the FIPDA Steering Committee (FIPDes Alumni), getting a glimpse of the opportunities and direction FIPDes provides to its graduates. A week full of networking and anticipation was tied together by the exceptional conferences and notes from diverse guests; from functional ingredients to AI, Cohort 15 followed a series of interesting topics and applications that might later be their career paths. Not to mention, for the duration of the day, Cohort 13 presented rapidly their MSc. Theses, inviting everyone present to check out their final scientific posters. Once again, Cohort 15's experience was enriched by witnessing first-hand the endless possibilities and accomplishments that their future in FIPDes will bring, as it did for their peers.

Before the end of the week, Cohort 15 was there to see the Award Ceremony of the Molecular Gastronomy Note à Note International Competition. This properly introduced the new students to what their semester at TU Dublin might look like and how Molecular Gastronomy concepts can be applied.

Finally, the long-awaited moment arrived when Cohort 15 got to attend Cohort 13's Graduation. The beautiful ceremony took place at Cité Universitaire, as it traditionally does. Several graduates delivered their closing speeches, reminiscing of the last two years they had spent together. They shared their best moments and memories, the lessons learned, and their best advice to the next generation of FIPDes: Cohort 15.

It is evident that FIPDes is not only a place to learn about Food Innovation and Product Design, but a place where one finds a new family and learns more about themselves. Every bit of the week was a reflection of the commitment, humane vision, open-hearted goal, and inspiring path that FIPDes builds in each of its graduates. This year, 24 new students have started walking that path, ready to take on its challenges, and more than ready to eat the world.

Mónica SAGÁSTEGUI ROEL, Mexico, Cohort 15

Note by Note Cooking Contest 2026

Isabelle Laissy — 2026-09-22T14:29:15Z

More than 30 contestants from over 20 countries submitted recipes for the 14^th edition of the International Note-by-Note Cuisine Competition, organized by the INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy.

As a reminder, this new culinary style involves using "synthetic cooking" techniques, where the ingredients are specific food compounds rather than whole fruits, vegetables, meat, or fish.
Contestants were judged on taste quality and adherence to the theme: "Reduce the costs, reduce the calories… but mind the flavour."
Seven finalists were selected from the initial group of thirty (listed in alphabetical order):
Niamh Barry, Lucia Horstmann (FIPDes Student), Nerea Landa (FIPDes Student), Hannah Lorinc, Valentina Rodriguez (FIPDes Student), Sarah Stanley (FIPDes Student), JengJang Wu (FIPDes Student)
Each presented their recipe to a prestigious jury comprising:
Pasquale Altomonte, Chef, Kitchen Lab Food (competition partner), Switzerland
Roisin Burke, Professor at Technological University Dublin (organizer), Ireland
Dao Nguyen, Kitchen Lab International, Switzerland
Mike O'Connor, Head of Discipline, Culinary Studies, School of Culinary Arts & Food, Technological University Dublin (Ireland)
Yolanda Rigault, biochemist, organizer
Guillaume Siegler, Chef, Le Cordon Bleu Institute, France
Patrick Terrien, Chef, Académie Culinaire de France and International Club Toques Blanches, France

The jury selected the winners:
1^st prize: Niamh Barry
2^nd prize: Nerea Landa (FIPDes Student) for her dish "Seashells by the Sea Shore"

3^rd prize: Lucia Horstmann (FIPDes Student) for her dish "The Compound Game"

We warmly congratulate all the contestants!

Cohort 14 made it to Lund University

Isabelle Laissy — 2026-09-22T13:57:24Z

Or, as Lars (programme director of Food Packaging Design and Logistics track) would say: we didn't arrive at Lund University, we arrived at Lund universe. And honestly, it does feel exactly like that: a whole different world you learn to live in from scratch, something as immersive as getting to know and explore everything all over again.

It's been almost a month since Ximena, Zack and I (Andrea), arrived in Lund to start the second year of the master's, following the specialization in Food Packaging Design and Logistics. Some of us arrived earlier, some later, but the official "arrival date" was August 18th.
Coming to a new country, as FIPDes students we know what it implies: getting off a plane, learning again how to buy a train ticket, getting a SIM card, getting to your home for the next six months and, even though we've done this twice already, there's always some worry. Lund University makes it easier. On arrival date, after a long flight, you walk out of immigration and there's already someone waiting to guide you: where to go, where to pick up your housing keys, set up a SIM card and even organized shuttles that drive you to your accommodation if you're staying with LU Accommodation.
Familiar faces, new faces
Then, Orientation weeks started. We also finally got to meet the international master's coordinators in person, the people who had been emailing and supporting us remotely since before we even arrived, making sure our arrival went smoothly. It was nice to put a face to the person who'd been behind all of that.
Since the Cohort 13 students were still around Lund, they invited us to fika - a Swedish tradition - at Broder Jakobs, a very well-known spot for that here. They shared their experience and gave us tips on how to adjust, both academically and day to day. It feels there's real warmth in the support between cohorts in this programme.

We were officially introduced to the programme directors, Lars and Yulia. This time they showed us the Ingvar Kamprad Design Centrum (IKDC), where we'll be taking of some our classes, and they shared us a bit about the building's history. It's nice to see how the university, and the city in general, feel designed to include everyone - with universal design.

As part of Orientation Weeks, we went on a trip to Kullaberg, a beautiful spot for hiking with stunning ocean views. We did a short hike, about an hour long, but you can tell there are different routes to explore, worth going back for. It was also a great opportunity to learn more about the Skane region and meet other students from international programmes.

Scandi Candy visit
As part of the programme's tradition, we visited Scandi Candy, a gelatine free sweets manufacturer, where we saw the whole production process: from gummies to the classic Swedish liquorice, made in starch moulds. They told us the company's story - a success story of a business in expansion, and an inspiring one for anyone thinking about starting something of their own.

And then, classes started
Classes officially began on August 31st, and so far, it's been genuinely exciting: guest lectures from companies like Tetra Pak and Remondis, and experts on the subject, both from the university and from industry here in Lund and across Sweden. You can feel the university's commitment to sustainability, and it's worth being here. Excited to see the classes and the different projects across them.
As a new tradition, Lars and Yulia organized a multicultural welcome dinner to kick off the Packaging and Logistics specialization. We got together and shared dishes from our home countries, a great way to get to know each other a little better while celebrating a successful year ahead.

Andrea de la Cruz Cruz, Mexico, Cohort 14

test

webadmin — 2026-01-23T16:46:59Z

- Tests

Hack the Fork 2025

Isabelle Laissy — 2026-01-08T10:07:34Z

2nd place at the hackathon Hack the Fork 2025 for a FIPDes student a her team!

On December 13 and 14, 2025, the hackathon Hack the Fork, focused on plant-based innovation using AI, took place at École 42 in Paris, France. Students from the FIPDes programme (Cohorts 13 and 14) proudly represented the program, participating across interdisciplinary teams alongside members with technical backgrounds and working during 36 hours of collaborative innovation. As the first edition of the event, Hack the Fork also featured workshops on topics such as how to use Blackbox AI, challenges in plant-based food development, and how to measure project impact.

Throughout the event, FIPDes students contributed with their backgrounds to address real-world challenges in food systems. Hanu Sharma and Agathy Chaaya (Cohort 13) collaborated with brilliant tech minds, Emilien Vivier, Malek Chamas, and one teammate who prefers to stay anonymous, to develop FoodNova AI, an AI-driven concept designed to support food R&D teams, particularly in plant-based innovation, by assisting with ingredient selection, ingredient functionality analysis, formulation logic, and sustainability considerations.

Verónica Alpízar and Sofia Martellato, from Cohort 14, working alongside Fares Boudelaa and Rayane Ghilène, developed AroMatch.ai, a solution based on food chemistry data to analyze and compare the molecular composition of foods and enable the creation of target aromas using plant-based alternatives. Their project was selected among the Top 10 finalists, earning the opportunity to present their prototype to the jury.

Finally, Andrea de la Cruz, from Cohort 14, along with Gabriel Guiet-Dupré, Malik Hassane, Elias Moussouni, and Paul Chevalier, addressed the challenge of fermentation in bioreactors, a process known to be complex, unstable, and difficult to predict. Their project, ReaKt, delivered a software solution capable of predicting future fermentation states and optimizing industrial fermentation, earning them second place in the competition.

Beyond the results, Hack the Fork was a valuable experience. The FIPDes programme provides tools for the students to identify, structure, and communicate complex challenges that can be addressed with AI, fostering a shared language between food science, engineering, and data to support the future of sustainable food systems.

Andrea de la Cruz Cruz, Mexico, Cohort 14

Erasmus Mundus Annual Conference 2025

Isabelle Laissy — 2025-11-24T14:42:15Z

On November 19^th-21^st, 2025, Barbara Rega, FIPDes coordinator, was, once again, invited as a keynote speaker at the Erasmus Mundus Annual Conference and at the kick-off meeting of the newly funded EMJM programmes.

Barbara Rega, as an EMACT (Erasmus Mundus Association for Consortia cooperaTion) Board member and the Managing Director of FIPDes has shared her experience and best practice with the new programmes.

The topic of the Erasmus Mundus annual conference was “The Sustainability of Erasmus Mundus Joint Master's programmes”. It was held in Brussels and gathered Erasmus Mundus coordinators from all over Europe. The seminar was divided in 3 main panels: Financial sustainability, Institutional sustainability and Academic quality and talent attraction.

A Day in the Life of a Neapolitan Pizzamaker

Isabelle Laissy — 2025-11-24T14:04:11Z

One of the defining aspects of the FIPDes programme is how often we are invited to step into new roles. As food innovation and product design students, we're encouraged to see ourselves through different professional and cultural lenses, sometimes as scientists, sometimes as designers, and on this particular day, our role shifted once again as we stepped into the world of traditional Neapolitan pizza-making.

Our workshop in Naples was conducted in collaboration with the Associazione Verace Pizza Napoletana (AVPN), an organization internationally recognized for its commitment to safeguarding and promoting the tradition of authentic Neapolitan pizza. Introducing us to the craft of traditional Neapolitan pizza-making under the guidance of one of the finest Neapolitan pizza maestros. From kneading techniques to shaping the dough with precision, every step was rooted in heritage and respect for a tradition that has been passed down for generations. It was inspiring to see how committed the AVPN is to preserving authentic pizza-making and sharing it with learners from all over the world.

This experience came at a pivotal moment in the semester, as many of us are engaged in internship applications and reflecting on our future professional paths. The opportunity to come together, focus on a collective task, and work with our hands created a sense of connection and grounding. It served as a reminder of the value of community within our cohort and within the broader discipline of food studies.

A significant part of the workshop was discovering the origins of traditional Neapolitan pizzas. Learning about the simplicity of the pizza Marinara, made with only tomatoes, garlic, olive oil and oregano and the historically royal story behind the pizza Margherita, with its combination of mozzarella cheese, tomatoes, and basil, gave us a deeper appreciation for the foundations of Mediterranean cuisine, rooted in accessible and resilient ingredients, reflecting how iconic foods often emerge from humble beginnings.

As someone passionate about innovation in food systems, I found this experience to be a valuable reminder that not all traditions are meant to be transformed. Certain practices hold cultural significance that merits preservation rather than reinvention. Seeing first-hand how AVPN works to protect the authenticity of Neapolitan pizza, which is a craft passed down through generations, helped reinforce this perspective.

We extend our sincere thanks to our professors, Paola Vitaglione and Chiara Nitride, and to the Associazione Verace Pizza Napoletana for hosting us and for offering such an enriching and memorable experience. The day provided a meaningful blend of cultural learning, technical skill-building, and cohort bonding, one that will hopefully remain an important part of our FIPDes journey.

Qudsia Rafique, Pakistan, Cohort 13

Hack the Future of Food 2025

Isabelle Laissy — 2025-11-14T14:27:11Z

Johan Quintero, FIPDes student from cohort 13 attended a food hackathon in Estonia and won the first prize with his team!

“I'm thrilled that our team won 1st Prize at Hack the Future of Food 2025!
This two-day event was hosted by Tartu Biotechnology Park in Estonia with support from EIT Food, METK, TFTAK, and A. Le Coq .
We developed Pakkify, an AI/OCR powered platform helping food producers simplify EU packaging labeling compliance.
A big thank you to my amazing team Calvin and Ivo for their creativity and collaboration, Keiu Käära for the excellent organization during event, Mari Leito from A. Le Coq for her guidance along the project and Tartu Biotechnology Park and Tartu Nature House for the warm welcome in the beautiful Tartu!
This experience highlighted the value of the skills I've gained during my master's program at FIPDes and how the insights I have acquired at Lund University about food packaging have been truly invaluable in practice!"

Johan Quintero, Colombia, Cohort 13

International Lunch at AgroParisTech

Isabelle Laissy — 2025-11-14T14:03:26Z

On Friday, October 31st, 2025, the FIPDes students and staff came together for the annual International Lunch at AgroParisTech. This year's edition was extra special, as we were joined by students from other Erasmus Mundus programmes like Bioceb and PRIAM/EMABG, bringing even more diversity to the table. Around 60 people gathered at La Canopée, the rooftop of Building A, for an afternoon filled with food, laughter, and cultural exchange.

Sharing Stories and Flavours

The lunch began with everyone introducing their dish, explaining its origin and cultural meaning. The introductions were a perfect way to start the meal, turning the event into a true culinary journey around the world.
Sofia brought her homemade tiramisu — smooth, rich, and gone within minutes. The classic Italian dessert was an instant hit, leaving just empty trays and a lot of satisfied smiles.

From Ecuador came Sango de Camarón, a flavourful shrimp and peanut stew made with green plantain — rich, aromatic, and deeply comforting.

Representing Spain came torrijas, slices of sweet fried bread coated in cinnamon and sugar — a comforting classic often compared to French toast.

I (David) brought a Swedish classic — meatballs with mashed potatoes, creamy sauce, pickled cucumbers, and lingonberry jam. Simple, comforting, and gone pretty fast!

Zack brought fresh boba pearls for bubble tea — chewy, sweet, and surprisingly addictive.

Andrea and Ximena brought conchas, pan de muerto, and corn bread — served with chocolate atole. Sweet, comforting, and full of authentic Mexican flavour.

Monesh, Sarah, and Shahanas showed up prepared — with a whole container of Malai Chicken Biryani! Creamy, flavourful, and clearly a hit since not a grain was left.

Final Thoughts

As the afternoon went on, the rooftop filled with conversation and laughter. Students, teachers, and staff sat together sharing stories, exchanging recipes, and discovering how the same ingredients can mean completely different things across cultures. The tables slowly cleared, but no one seemed eager to leave — people stayed chatting, taking photos, and enjoying the calm end to a busy week.
The International Lunch wrapped up just as it should: with everyone smiling, comfortably full, and already talking about what to bring next time. It perfectly captured the spirit of FIPDes — connecting people from all over the world through food, curiosity, and good company.

David Nilsson, Sweden, Cohort 14

Grignon Farm Visit

Isabelle Laissy — 2025-11-08T14:00:00Z

As part of our academics at FIPDes, we had a great opportunity to visit Grignon Farm, the AgroParisTech experimental farm known in the Paris region for its artisanal cheese and yogurt production, on October 28th, 2025. We arrived at the farm around 1:00 PM, and the visit officially began at 1:30 PM. The purpose of the visit was to understand the different stages involved in milk processing, product diversification, and how sustainable practices are implemented on the farm.

Before entering the production area, we were given a short safety briefing and we were provided with protective clothing including a coat, hair net, shoe covers, and a face mask. This ensured that hygiene standards were maintained throughout the visit and that we followed proper food safety procedures.

We first visited the milk production and processing plant. The staff explained the different stages of milk handling, from raw milk reception and storage to processing and packaging. We observed how milk is transformed into various types of yogurt, including chocolate, fruit-based, and caramel flavours. It was interesting to see the entire process take place in a clean, environment where quality and safety are given top priority.

After the processing section, we were taken to the cold storage facility, maintained at 4°C, where the processed milk and yogurt are kept before distribution. The guide explained how maintaining the correct temperature is essential for preserving product freshness and extending shelf life.

Next, we visited the animal section, where we saw the cows and goats being raised and milked. The milking process was demonstrated, which uses modern equipment to ensure hygiene and efficiency. The animals were well-kept, and it was clear that the farm maintains good standards of animal welfare.

We then proceeded to the greenhouse area, where we learned how the manure from the animals is used as fertilizer to grow plants. This practice reflects the farm's commitment to sustainability by recycling waste into valuable resources. It was a good example of how a closed-loop farming system works, reducing waste and improving environmental performance.

At the end of the visit, we stopped at the farm store, which sells a wide range of products made directly from the farm's milk. These included different types of milk (full-fat, low-fat, and non-fat) and a variety of flavoured yogurts. Many of us purchased some of these items, appreciating their freshness and local origin.

Overall, the visit to Grignon Farm was both informative and engaging. It gave us a clear understanding of how milk is processed into finished products and how sustainability can be integrated into every stage of production. The experience helped us connect theoretical knowledge with real-life practices in the dairy industry and demonstrated the importance of innovation and sustainability in modern agriculture.

Sarah Stanley, India, Cohort 14