FST students lead the way with sustainable food innovations
The Food Product Development Exhibition 2024 was held at the Monash Sports Centre (MSC) on the 14th of October, 2024.
The Food Product Development Exhibition 2024, held on 14 October at the Monash Sports Centre, showcased the creativity and dedication of third-year undergraduate students from the Food Science and Technology (FST) program. In conjunction with World Food Day, the event celebrated the use of underutilised crops and sustainable food development practices, aligning with the Sustainable Development Goals (SDGs).
The exhibition featured a range of food product prototypes developed by the students, who applied scientific and technological principles to address global challenges such as food security, health, and sustainability. Visitors to the event were invited to vote for their favourite products, with the top teams recognised for their innovation and marketability.
This year’s exhibition theme, in line with the World Food Day theme of “Right to food for a better life and a better future,” challenged students to create sustainable food products that could help alleviate food insecurity. By using underutilised crops and by-products, the students demonstrated that food innovation can be both environmentally friendly and market-ready.
In addition to the exhibition, the 5th Food Science & Technology (FST) Competition 2024 Prize-Giving Ceremony was also held, recognising the achievements of participants across three competition categories: Food Bowl Quiz, Oratory, and the Food Product Development Exhibition.
Winners of the Food Bowl Quiz (from left): Third place (Selena Tee Jia Xin, Yong Shuan Jing, Alicia Wong Hor Yan), First place (Chew Jia Wei, Soo Chi Lum, Nur Allysa Binti Azlie), Head of the School of Science, Associate Professor Emily Goh Joo Kheng, and second place (Lee Yuan Zhi, Lim Chee Hsien, Lai Yi Tong).
In the Food Bowl Quiz, students showcased their knowledge in food science. The winning team, comprising Chew Jia Wei, Soo Chi Lum, and Nur Allysa Binti Azlie, demonstrated quick thinking and deep knowledge in the field. The top scorers by year were also recognised, with Joyce Mugan Bunyau (Year 1), Yong Shuan Jing (Year 2), Chew Jia Wei (Year 3), and Anna Takagi (Year 4) collecting the award this time around.
Top scorers for the Food Bowl Quiz by year (from left): Joyce Mugan Bunyau (Year 1), Anna Takagi (Year 4), Head of the School of Science, Associate Professor Emily Goh , Chew Jia Wei (Year 3), and Yong Shuan Jing (Year 2).
The Oratory Competition saw students speak on food sustainability and the global food economy. Michelle, a Year 3 student, was awarded the Best Presenter and Popular Choice Award for her oratory topic of “Sugar tax – Does it work?”.
The winner for the Best Presenter and Popular Choice Award for Oratory (from left): Associate Professor Siow Lee Fong and Michelle.
As for the Food Product Development Exhibition event, the Popular Choice Award was won by Group 2: Coocoomelon for their creative twist on a classic dessert, the frozen dessert sandwich. Their product cleverly utilised watermelon rinds, an often-discarded part of the fruit, to create the sandwich base, while the sweet and juicy pulp formed the refreshing ice cream filling.
Not only does it have a unique flavour to it, but it also contributes to reducing food waste, aligning with global sustainability efforts. Team members Chong Yi, Cheryl Goh Zhao En, Eldon Tiong Ing Hong, Lee Ho Man, Chin Wen Xian, and Liew Zhi Wei proudly accepted the award, reflecting on how their product combined flavour innovation with sustainable ingredients.
Group 2: Coocoomelon, the Popular Choice Award winner posing with their winning trophies and certificates.
In the Most Marketable Idea category, Group 7: SunChurri grabbed this title with their seasoning made from often-discarded sunflower microgreens that are edible but no longer attractive on the shelf. Their product, a herbs and microgreens oil-based seasoning, stood out for its commercial viability and sustainability in the food industry.
By transforming the very short shelf life of sunflower microgreens into a seasoning, SunChurri also demonstrated how their product can contribute to reducing waste. The team members, including Chong Xin Yee, Siah Jia Han, Brendan Wong, Ethan Nathaniel Ojong, Edric Fendy, and Tamara Achmat, impressed the panel with their concept.
Group 7: SunChurri, the Most Marketable Idea winner posing with their winning trophies and certificates.
Associate Professor Emily Goh Joo Kheng, Head of the School of Science, delivered a speech during the prize-giving ceremony that emphasised the importance of the students’ work in contributing to global sustainability goals. She praised the students for their hard work and innovative ideas, which she noted were creative and practical in addressing critical issues such as food security. Dr Thoo Yin Yin, chairperson of the competition, then mentioned the crucial role of sustainability in food science and how the students’ work aligns with the university’s commitment to advancing scientific contributions that benefit both society and the planet.
Coocoomelon team members shared that their confidence in the product and the novelty of their ice cream’s unique seasoning were key factors in their success. “We stayed committed to our original idea and made sure we executed it well,” said a team member.
The SunChurri team focused on thinking outside the box and developing ideas that may initially face resistance but ultimately resonate with a wider audience. “It’s all about perseverance and refining the concept to create something truly marketable,” they said.
The exhibition not only highlighted the talent and dedication of the university’s Food Science and Technology students but also served as a reminder of the critical role that innovative food products can play in tackling some of the world’s most pressing challenges.