cFood Science and Technology students are invited to be part of the solution to world hunger.

In
keeping with IUFoSTs aim to strengthen the role of food science and technology in securing the
world's food supply and eliminating world hunger, the Food Science Students Fighting Hunger
IUFoST Product Development Competition encourages undergraduate students to use their
knowledge and skills to develop innovative food products to fight hunger.
Finalists will present their products at the IUFoST World Congress of Food Science and
Technology, being held in Dublin, Ireland, 21-25 August 2016. The winning development team
and product will be announced during the World Food Congress.
Eligibility
Food Science and Technology students at the undergraduate level are challenged to develop
high-protein, high-fibre, low-sodium products using low to no meat/alternative proteins based on
regional raw materials and technologies. Alternative proteins could include plant proteins,
microbial proteins, insect proteins, and/or combinations.
Each project team must submit a two page letter on institution letterhead (11pt times Roman
under the guidance of their academic supervisors for use by judges prior to the Congress. It must
include a suitable literature review (max. 2 pages); evidence of good project planning and
allocation of work among a project team; and detailed consideration of key food science and
technology components in the development of the product and sufficient information regarding
the products developed.
Competition Requirements
The primary focus of the Competition is on the scientific and technological principles behind the
product:
1. The projects should comprise the development of a particular innovative new food
product from first principles to a full commercial prototype
2. The product should fill a specific niche in the consumer food market within the country
from which the project originates; added acceptability in other countries is desirable, as is
use of local raw materials and consideration of environmental and sustainability factors
3. Projects must demonstrate sound scientific and technological principles and
understanding of the commercial principles behind the project, including
o - Formulation, packaging and process development
o - Practical manufacturing and distribution requirements for the product
o - Supply and procurement of raw and packaging materials

o - Food safety requirements, including HACCP

o - Quality requirements
o - Shelf testing and estimation of shelf life
o - Sensory evaluation of prototypes, both during the formulation development
process and by means of some simple consumer evaluations of the finished
product
o - Regulatory requirements
o - Product cost and tentative selling price with due regard for other components
contributing to the price
o - Target market
o - The product should fill a specific niche in the consumer food market within the
country from which the project originates; added acceptability in other countries
is desirable, as is use of local raw materials and consideration of environmental
and sustainability factors
o - Projects must demonstrate sound scientific and technological principles and
understanding of the commercial principles behind the project, including
4. Evidence of a suitable literature review of both the relevant scientific principles and the
commercial potential of the project is required
5. Evidence of good project planning and allocation of work among the project team is
required
6. Availability of samples is required, although it is understood that this may be impacted by
customs requirements and storage considerations, particularly for perishable products. If
physical samples are not available, suitable packaging mock-ups and photographs of
finished products must be supplied
Application
Adhering Bodies are invited to submit new product development projects produced by food science and technology
students at the undergraduate level. Universities and project teams may also submit applications directly to IUFoST.
The Adhering Bodies will be made aware of all projects submitted. Each project team must submit a detailed written
project summary prepared under the guidance of their academic supervisors for use by judges prior to the Congress.

Stage 1 deadline: 30 March, 2016, for a two-page letter with details of project and product
(submitted via online form found below).

Stage 2 deadline: Finalists will be informed by IUFoST by 10 April, 2016.

Stage 3 deadline: Detailed written project reports must be submitted by 15 July, 2016, along with
supporting materials such as photos and/or videos. An IUFoST World Food Congress
competition YouTube site will be available for uploading videos.
Judging
Each competition team will display an outline of the project in poster form and will present a
short verbal presentation about the project. Videos also may be used, but must be no more than
two minutes in duration.
A panel of judges will review project summary provided by each team prior to the displays and
presentations. They will then review the displays prior to the verbal presentations in a closed
session, during which they will question the teams about the products.
The judges will score the projects on a number of criteria and prizes will be awarded for the
following categories:

- Best Presentation

- Best Display

- Best Technical/Scientific Content

- Best Commercial Content/Most Marketable Idea

Cash prizes may be awarded for both the individual categories and the best overall project.
Attendance by Project Team Members at IUFoST World Food Congress
While not all members of a project team may be able to attend the World Food Congress due to
financial constraints, at least one member of each team must be there to present the project and
answer questions from the judges. As many team members as possible are encouraged to attend,
both to support the presentation and to maximize this unique experience through contact with
World Food Congress participants.
Every effort will be made to ensure that the projects are judged equally, irrespective of the
number of team members present.
Some funding support may be available through IUFoST and/or Adhering Bodies, but this cannot
be guaranteed.
Please send a copy of all online submitted documents to secretariat@iufost.org with the subject line:
Students Fighting Hunger.

Principal Nominee Contact:

Contact First Name:
Contact Last Name:
Address:
Email:
Academic Supervisor:
First Name:
Last Name:
Address:
Email:
Project Team:
Upload a MS Word compatible document containing a the names and contact information for
each member of the project team.
Team:
Project Document:
Upload a two-page MS Word compatible document specifying the details of the project and
product.
Each project team must submit a two page letter on institution letterhead (11pt times Roman)
under the guidance of their academic supervisors for use by judges prior to the Congress. It must
include a suitable literature review (max. 2 pages); evidence of good project planning and
allocation of work among a project team; and detailed consideration of key food science and
technology components in the development of the product and sufficient information regarding
the products developed.
Project:

Please send a copy of all online submitted documents to secretariat@iufost.org with the subject line:
Students Fighting Hunger.

Food and Agriculture Organization (FAO) melaporkan bahwa sebanyak 19,4 juta penduduk
Indonesia masih mengalami kelaparan khususnya di wilayah bagian timur Indonesia, seperti Papua, NTT,
dan Maluku. Meski demikian, FAO menilai Indonesia telah cukup berhasil dalam menurunkan angka
kelaparan dari tahun-tahun sebelumnya. Presentase penduduk Indonesia yang kelaparan, turun dari 19,7
persen di tahun 1990-1992, menjadi hanya 7,9 persen di tahun 2014-2016. Namun meskipun telah
berhasil menurunkan angka kelaparan hingga 50 persen, Indonesia masih dinilai lambat dalam
mengurangi jumlah penduduk yang kekurangan gizi, khususnya anak-anak dibawah usia 5 tahun.
(nationalgeographic.co.id/berita/2015/06/19-4-juta-penduduk-indonesia-masih-alami-kelaparan 25 Maret
2016 20:39)
Untuk mengurangi bahkan menghapus angka kelaparan yang mengancam masyarakat miskin di
Papua, NTT, dan Maluku maka diperlukan suatu upaya untuk mengatasinya, salah satunya adalah dengan
memberikan pangan yang tinggi karbohidrat, protein, serat, dan vitamin.

Tepung jagung
Bekatul
Tepung tempe