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webadmin — 2026-01-23T16:46:59Z

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

Master Thesis

2025-11-07T17:11:00Z

All FIPDes students write their Master thesis in the fourth semester.

Fourth semester (M2): MSc. Thesis worldwide, according to third semester specialisation and local rules

The students dedicate their final semester to their MSc Thesis. According to the second year host institution, the MSc. Thesis might lead to an industrial or research-based placement in private or academic R&D laboratory in a partner's or associated member's institution. A list of all Master thesis completed since 2013 is available here.
The Master thesis are always linked to the second year specializations. Normally internships are included, but there are differences in each country, according to the local rules. According to the French law for example, internships in France which are longer than two months are paid a minimum salary (about 600€).

Here you can find a description about Master Thesis procedures and rules in:

General (common FIPDes rules):

FIPDes MSc. Thesis Descriptor

Synoptic Table of FIPDes Master Thesis

AgroParisTech:
UNINA:
Lund : Guidelines and Course Syllabus

Cheese and Wine Degustation

Isabelle Laissy — 2025-11-07T14:50:00Z

On 27th October 2025, Cohort 14 took part in a hands-on sensory tasting session focused on French breads, cheeses and wines. The session was led by the teachers of Food Science and Analysis course, combining food microbiology, processing and sensory evaluation in an applied, interactive format. Throughout the activity, students shared perceptions, collected descriptors on the whiteboard and linked sensory attributes with production techniques and microbial cultures.

Bread Tasting

The tasting began with three different breads, differing in microbial fermentation or flour composition. The first was fermented with yeast only and appeared very pale, with a mild flavour and a light, soft texture. The second bread contained both yeast and lactic acid bacteria, which resulted in a slightly more acidic taste and a deeper yellow colour. Finally, a buckwheat bread demonstrated how flour composition can influence flavour independently of fermentation: despite using microorganisms and yeast as the second bread, the presence of buckwheat produced a darker crumb and a more rustic aroma.

Cheese Tasting

Five cheeses followed, each introduced with its technological or microbiological background, highlighting how microorganism selection and ripening affect flavour, texture and appearance. The Roquefort, made from sheep's milk and ripened with Penicillium roqueforti, showed the intense character typical of blue cheeses matured in the caves of Roquefort-sur-Soulzon (it's a POD cheese, protected origin). The Brie, a soft cow's-milk cheese, ripened with Penicillium camemberti, was noticeably milder and creamier. The Comté, a pressed hard cheese made from raw cow's milk and aged for 18 months, offered more complex notes developed during long maturation. The group also tasted Maubé sur feuille (my favourite!), a traditional goat's milk cheese aged on leaves, which contributed subtle vegetal aromas and a delicate surface flora. The last cheese, Livarot from Normandy, stood out for its washed rind with a reddish colour produced by ripening microorganisms, and for its strong, savoury flavour.

Wine & Grape Juice Tasting

After the cheese, students explored regional wines to understand terroir, grape variety and fermentation impact. The wine tasting allowed students to compare a grape juice and three different French wines. A light and elegant wine from Burgundy, obtained from Pinot Noir grape variety, contrasted with a fuller and more structured Cahors, from a mix of grape varieties (predominantly Malbec) in the southwest. A Saint-Chinian from the south, close to the Spanish border, offered a similarly rich and intense profile, because of their higher content in sugars and ethanol.
To conclude the wine section, one of our classmates, Nina, kindly shared with us also a wine from Bordeaux (Franc Baudron), thanks Nina! :)

Yogurts & Fresh Cheeses from Grignon's farm

The tasting also included dairy products from the AgroParisTech experimental farm of Grignon, which we visited the following day (See our separate article about the visit!).
We tasted various types of yogurts, differing in fat content (full fat, half fat, no fat) and flavour (normal, with fruits or essential oils). The particularity of the yogurts was that they were not homogenised, leading to a creamy surface layer.
Regarding the fresh cheeses, they were produced using the same milk and similar temperature conditions, with overnight coagulation at approximately 30 °C, yet they differed noticeably in texture and acidity. The Fromage blanc lissé was smooth, mild and creamy, while the Fromage blanc campagne presented a slightly grainier structure due to mixed coagulation and curd handling. The Faisselle was the most acidic, with a texture closer to yogurt. This comparison allowed students to observe how identical milk and temperatures can lead to very different textures depending on drainage, stirring and microbial activity.

Overall, the tasting offered a practical opportunity to connect dairy and wine science, fermentation, raw materials and sensory perception. By analysing well-known French products, we were able to observe how microorganisms, milk and flour types, and processing steps influence flavour, texture and aroma. The session embodied the spirit of FIPDes: learning food science through international, hands-on, real-product experience.

Sofia Martellato, Italy, Cohort 14

Students in Lund showed packaging prototypes

Isabelle Laissy — 2025-11-07T13:45:57Z

On October 21st, students from the Food Packaging Design and Logistics specialization at Lund University of the FIPDes programme presented their food packaging prototypes as part of the Packaging Technology and Development course. This project allowed students to face a real challenge from a company regarding packaging development and propose an innovative solution.

The Packaging Technology and Development course at LU provided students with tools to understand food packaging in an integrated manner, considering both the technological aspects of the products and the consumer needs and expectations. It also gave them the opportunity and experience to work together with Swedish and other international students, since all projects were done in mixed groups of students having different academic backgrounds.
Read more below about the students' suggested solutions!

Sustainable Packaging Assessment in Grocery Stores - Investigation of Plastic Versus Cardboard Packaging in the Produce Section

Collaborating company: FrontPac AB
Participating FIPDes student: Aqsa Hayat
Challenge: FrontPac aimed to identify fresh produce items currently packaged in plastic where a switch to cardboard or corrugated board would be technically and functionally viable. The project focused on investigating the reasons behind existing packaging choices, including factors such as shelf life, product protection, branding, and cost. It also aimed to evaluate the recyclability of plastic packaging compared to cardboard alternatives and to assess potential reductions in recycling fees and the overall environmental benefits of adopting paper-based solutions.
Solution: The proposed solution is plastic-free, paper-based packaging designed for 500 g of fresh carrots. It is made from virgin carton board with a transparent seaweed-based film window, providing visibility while remaining fully recyclable. The triangular prism structure, set at a 90° angle, ensures efficient stacking within corrugated cardboard secondary packaging, improving transport and storage efficiency. The micro-perforated window maintains high humidity while allowing gentle airflow to prevent condensation and microbial growth, helping extend shelf life and preserve freshness. This innovative design combines sustainability, product protection, and consumer appeal, offering a functional and eco-friendly alternative to conventional plastic carrot packaging.

Plastic-Free Consumer Packaging for the FASCINERA Chopping Board

Collaborating company: IKEA
Participating FIPDes student: Renuka Sanjay Kulkarni
Challenge: IKEA aimed to eliminate single-use plastic packaging by 2028. The existing packaging for the Fascinera chopping board used low-density polyethylene (LDPE) shrink film, which was effective for protection and presentation but not aligned with IKEA's sustainability and recyclability goals. The company sought a recyclable, non-plastic alternative that could still protect the oiled acacia board and the care guide from stains, moisture, and odour while maintaining product visibility.
Solution: The team proposed several alternatives, with glassine paper emerging as the "preferred solution". Glassine is a cellulose-based, greaseproof, and semi-transparent paper that meets food contact standards and can enter the paper recycling stream.
Major benefits:
• Sustainability: 100% plastic-free, recyclable, and compliant with the Packaging and Packaging Waste Regulation (PPWR).
• Visibility: Semi-transparent, allowing consumers to view the product efficiently.
• Protection: Resistant to grease, maintaining product quality

A more environmentally friendly alternative for Risifrutti's cup

Collaborating company: Orkla
Participating FIPDes student: Busra Okcu and Polina Valkova
Challenge: Find a packaging solution that meets consumer needs, product protection, and environmental requirements while keeping Risifrutti's brand image
Solution: Oval-design that is space-efficient —> more units per shipments, lower transportation emissions and costs. Mono-material packaging (PP) —> easier and possible recycling, supports circular economy. QR code guidance —> educates consumers on storage & recycling, reduces food waste and improves disposal of the packaging.

Sustainable Micvac Sleeve Redesign

Collaborating company: Micvac
Participating FIPDes student: Emily Legault
Challenge: Micvac wanted a more sustainable alternative to the existing paper-based sleeve, [either exploring a monomaterial solution (PP) or improving the existing paper-based solution]
Solution: A paper-based sleeve made of recycled material, with inkless laser engraved printing and adhesive-free locking mechanism. This solution removes many of the drawbacks in the existing solution, removing recycling inhibitors like ink, adhesives and laminations, and increasing the recycled content in accordance with the Packaging and Packaging Waste Regulation (PPWR) intentions.

Next generation secondary packaging

Collaborating company: Tetra Pak
Participating FIPDes student: Johan Quintero
Challenge: Develop a secondary package that can be assembled without glue yet still protects the primary package (Tetra Pak packages) and product during handling and transportation. The current glued boxes present challenges in disposal and recycling due to adhesive residues, increasing both environmental impact and processing difficulty.
Solution: Corrugated cardboard box with interlocking flaps and die-cut elements that allow for a robust configuration without the need for adhesives. The design is easy to open, flatten, and dispose of. The solution is expected to be adaptable to different sizes and configurations, cost-effective, and automatable, offering clear benefits for both beverage companies and retailers.