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Food Science students come third in UK's Ecotrophelia competition

A fantastic achievement for two BSc (Hons) Food Science and Technology students who have come third in the 12th edition of the Ecotrophelia UK competition.

    A photo of two Food Science and Technology students
    From left to right: Evie Dearman and Christine Mumby

    Evie Dearman and Christine Mumby, who study BSc (Hons) Food Science and Technology, have come third in this year's Ecotrophelia UK competition. The national competition was open to teams of students registered at a university or other establishment of scientific / technical higher education. Organised jointly by the Institute of Food Science and Technology and Campden BRI, all contestants had to create an eco-innovative food product. Each year the winning UK team goes on to represent the UK at the European final. Evie commented on their achievement: “There was some incredible competition this year and we’re so happy that we were placed third! Huge well done to all teams involved and congratulations to BoozyBalls - we wish them luck in the European finals.”

    A mock up of the oat-based ice cream product that was submitted for to the Ecotrophelia competition
    Evie and Christine's product concept

    As part of their Product Innovation module at Nottingham Trent University (NTU), Evie and Christine created an oat-based ice cream that has a swirl of strawberry and mint fruit puree. They worked closely with Squished, a company that rescues farm gate surplus product and dry it to preserve it for other applications. The puree element of the ice cream utilises this dried fruit which adds to its eco-credentials.

    To support the concept, they worked with BA (Hons) Graphic Design student Anya Bracey, who designed and developed the branding and design for Marble to capture the essence of the product. As part of this, they also considered other flavours that they could add to their range, including spiced apple and a blueberry variant.

    Donna Empson, Lecturer in BSc (Hons) Food Science and Technology and module leader for Product Innovation at NTU, commented on the competition and the success of the students: "With an ever-growing population and limited resources, sustainability is not only a growing trend but a necessity in food production and development. Ecotrophelia is a fantastic platform to promote innovation and sustainability in the next generation of food experts. It provides an opportunity for our students to promote and inspire the industry and demonstrate the creativity and energy of our bright and enterprising food students here at NTU. Our students have worked extremely hard throughout the year to develop a fantastic eco-innovative ice cream product and have fought off tough competition from other UK universities to get through to the UK final."

    Christine Mumby commented on the support they've had: "We are super excited to have come third! A big thank you to all the lecturers for their support and to Anya Bracey for designing our branding." Congratulations to both Evie and Christine. Read more about Ecotrophelia here.

    Published on 13 May 2024
    • Subject area: Sciences including sport sciences
    • Category: Current students; School of Animal, Rural and Environmental Sciences
    • Location: Brackenhurst Campus