UNISG students on the podium in 1st and 3rd place at the Develop Tastes 2023 international challenge in Valencia, Spain

UNISG students on the podium in 1st and 3rd place at the Develop Tastes 2023 international challenge in Valencia, Spain

On Wednesday 8 November at the Instituto de Agroquímica y Tecnología de Alimentos IATA CSIC in Valencia, Spain, a group of students from the University of Gastronomic Sciences of Pollenzo, together with students from the University of Turin, participated in the final of the Challenge Develop Tastes, as part of the EIT Food Education programme, challenging teams from other international universities and qualifying on the podium with excellent results.

The University of Gastronomic Sciences of Pollenzo, coordinated by prof. Franco Fassio, is a partner of the University of Turin for the EIT Food program, the main European initiative for food innovation.
For two editions they have collaborated to bring creativity, circular cuisine, redefine the sustainable landscape of taste and food technology. The Pollenzo Food Lab, in particular, assisted students from both universities, in the experimentation and creation of new innovative food products and entrepreneurial ideas.

The other international universities involved are the Technion - Israel Institute of Technology and University of Reading (UK).

In the final of the Develop Tastes Challenge the participants had to make a pitch and have the prototype of their product tasted by a jury selected by EIT Food.

The Tempeah Team, made up of UNISG Bachelor'Undergratduate degree students - Valter Guiggi, Asja Favretto, Arianna Karina Pirela, Marcello Micheletto, Luca Sanfilippo - won 1st place for their new soy-free version of tempeh, based on broad beans and also composed of waste ingredients from other food chains.

The PlinVerde Team, made up of UNISG and UNITO students - Martina Panero, Stefano Guzzo Bonifacio, Ester Calzavara, Alessia Raspo, Giorgia Zingales, Gianni Mocci, Richard Grossauer - won 3rd place by proposing a green reinterpretation of the famous Piedmontese ravioli.

Special thanks go to the Pollenzo Food Lab that is always supporting our students in developing innovation and circularity in the kitchen!