Analytical Science news

Cawthron staff providing preliminary sensory evaluation data
15 October 2018

Nelson Students do well in Food Innovation Product Development Challenge

This year three teams from the Nelson region took part in the student Food Innovation Challenge thanks to the support of Appleby Farms, Nelson Honey & Sealord.  

The Challenge, run by the New Zealand Institute of Food Science & Technology (NZIFST), in partnership with CREST, the international awards scheme administered by the Royal Society Te Apārangi, challenges teams of senior secondary school students to develop a consumer food product, following the principles of food product development as used in the food industry. It is designed to introduce secondary students to the exciting world of food product development and career options in food science, technology and engineering.

Product development investigations are based on the Team Silver Challenge CREST project framework. Teams must comprise 2 – 4 students, from any of Years 11 - 13. Where possible, teams should be multi-disciplinary, including both science and technology students. Supervising teachers are encouraged to work in pairs and be multi-disciplinary too.

Each team receives technical support from a local food company, with experienced food technologists taking time to mentor the students and help guide them through their product development projects. The mentor provides the team with a project brief, relevant to the mentor’s area of expertise.

The Team from Nelson College for Girls worked with Kristy Giles from Appleby Farms and developed 3 fantastic flavours of a frozen low-fat low sugar, enhanced protein dairy dessert.  This team placed first equal in the competition for the lower North Island & Nelson region.  Congratulations to the team:  Meg Cook, Samantha Waite, Ella Reardon, Nikki Wynen with the support of their teacher Jo Beggs, mentor Kristy Giles, & sponsorship from Appleby Farms and Goodman Fielder.  

The MK Honey team comprising of Pepa Whitteker-Edgar, Jasmine Stephenson, Levi Smith, supported by Annie Knight, were awarded Outstanding by the judges.

Two Garin College teams took part this year. One worked with Maria Orozco Coleman and Kim Allan from Nelson Honey, to develop 2 flavours of a refreshing sparkling Manuka honey and tea drink. This team was sponsored by Hawkins Watts and Dr Sally Hasell.

The Kete Moana team comprising of Ajay Skilton-Bolland, Noah Bramwell, Kane Chilton, supported by their teacher Annie Knight, were awarded Highly Commended by the judges.

The second team worked with Daniela Stringer from Sealord to develop a delicious fish snack. They were sponsored by Newly Weds Foods and David Munro.

Congratulations to all the teams from Nelson that took part in the challenge.   Staff at Cawthron were delighted to support the Challenge by providing some preliminary sensory evaluation data for the Manuka tea drink.  This provided a great opportunity for laboratory staff to contribute to the product development from a different perspective than what they normally do.