|Study location||Country where the student is enrolled|
|Type||Food Solutions, part-time|
|Nominal duration||8 months, 31st March – November 2022. A few hours’ per week of effort is expected.|
Students must be enrolled in a participating University. Open to all levels.
Open to all disciplines, including food science, food engineering, biochemical engineering, agro-food disciplines, chemistry, biotechnology, marketing, business, economics and other natural science disciplines.
Other disciplines are invited based on your knowledge and interests.
The entry qualification documents are accepted in the following languages: English.
A motivation letter must be added to your application.
Specific requirements for Non-EU applicants:
Conditions may apply to UK students
Reuse2Recreate Food: Developing new product concepts from bakery and/or fruit side streams
Roughly one-third of the food products for human consumption is never eaten, while the agri-food industry is under pressure to produce more food using less resources.
Utilizing side streams present an opportunity to achieve that.
The Reuse2Recreate program will focus on the valorization of bakery and/or fruit side streams.
University student teams (B.Sc, M.Sc, PhD) are invited to join the program to develop their novel product concept by using
- bakery side-streams, and/or
- fruit production side-streams
with special attention to food safety, processability and economic viability of the product concept.
The student teams will be supported by their university mentors and the participating industry partners.
The programme takes place over 8 months and will require a few hours a week from students on average.
March 2022: Programme kick off and introduction to the challenge and entrepreneurship.
April – June: Working in teams to develop a solution and prototype with feedback from industry experts at regular check-ins.
September – November: Finalising solutions and prototypes in teams, completing final assignments and pitching at the final gala.
Prizes will be awarded to winning teams at the final gala events at the end of the programme in
- Co-creation and collaboration competencies (including problem solving and critical thinking)
- Leadership, networking and communication skills
- International teamwork
- Connections with food industry experts in Europe
- Cutting edge knowledge in the relevant topics, such as food product development, food safety, circular economy, and more.
- Entrepreneurial innovation skills