Young Food Scientist Competition 2014

14 Apr 2014

On the evening of 9 April around 40 people gathered at the Science Building at the University of Huddersfield to hear the presentations of four undergraduate and six post-graduate students from northern universities; finalists competing for this annual competition sponsored jointly by SCI's Food Group and the IFST North of England Branch.

A panel of judges from industry (including Andy Kerridge, Chair of SCI's Food Group) assessed the presentations for originality and innovation, presentation style, results and conclusions, and how well the students had demonstrated the applicability of their work. As usual, the presentations were of a high standard, and the judges had a difficult job.

The winning post-graduate student was Jancie Ng (Manchester Metropolitan) and her subject was 'Application of Ohmic Heating to the Production of Caramel Colour on an Industrial Scale).

The prize for best undergraduate presentation was awarded to Alice Shaw Phillips (Sheffield Hallam) who presented on 'English Wine and English Consumers: Impact of Country of Origin on Consumer Perception and Liking'.

Young Food Scientist Competition 2014 John SoresbyThe audience was asked to vote for their choice of presenter and Oyenike Omoloa Oyeleke from Huddersfield (pictured) won a bottle of champagne for her presentation on 'Chemical Composition and Sensory Quality of Kunu-Zaki made from Sorghum and Sesame Seed'.

All students were given cash prizes, and the winners were also given free membership of both the IFST and SCI for a year. In addition all the winners will be invited to join the Young Ambassador programme run by the Food Group, and join the organising committee.

The presentations were followed by a buffet and an opportunity for further questions and networking. As always, it was a fantastic evening, listening to a wide variety of presentations, on a diverse range of subjects.

Andy Kerridge
Chair, Food Group

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