| On February 19, 2025, the Theophane Venard School of Biotechnology, Assumption University, hosted the Future Food Innovation Showcase at the Huamak Campus. The event served as a dynamic platform for biotechnology students to present their creative and innovative food prototypes, developed during class and laboratory sessions.
This public exhibition aimed to foster creativity, communication, and practical application of classroom learning, while also inspiring the broader community to reimagine the possibilities of food innovation.
Congratulations to the winners of the Popular Vote:
1. Inulin Cheesecake (FT4114 Bakery) – 72 votes
2. Oat Cookies (FT4114 Bakery) – 58 votes
3. Perilla Seed White Bread (FT4157 Advanced Food Processing Innovation and Technologies) – 43 votes
Other innovative projects included:
- Oat Milk Butter Cake
- Orange Jam
- Crispy Matcha Muffin
- Meringue
The showcase highlighted the talent and dedication of 3rd–4th year students, who demonstrated not only technical expertise but also the vision to shape the future of food.
Relevant SDGs:
- SDG 1: No Poverty – Providing opportunities for students to create affordable and accessible food innovations that can potentially support vulnerable communities and reduce inequality.
- SDG 2: Zero Hunger – Supporting innovation in food development to improve nutrition and create more accessible food choices.
- SDG 3: Good Health and Well-being – Promoting healthier alternatives and functional foods that enhance wellness.
- SDG 4: Quality Education – Encouraging experiential learning, creativity, and hands-on innovation for students.
- SDG 8: Decent Work and Economic Growth – Preparing students with entrepreneurial and innovation skills that can be applied in future food industries.
- SDG 9: Industry, Innovation, and Infrastructure – Fostering applied research and collaboration in food technology and processing.
- SDG 11: Sustainable Cities and Communities – Introducing food innovations that can contribute to resilient and sustainable urban food systems.
- SDG 12: Responsible Consumption and Production – Reducing food waste and encouraging sustainable practices in product development.
- SDG 17: Partnerships for the Goals – Promoting collaboration among students, lecturers, and the wider community for sustainable food innovation.
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