CIT Culinary Arts Students Showcase Unique New Food Products

‘CIT Culinary Arts Students Showcase Unique New Food Products’

The display of a range of unique and innovative new food products developed by third year BBS Culinary Arts Students took place in Cork Institute of Technology as part of their New Food Product Development module. Products developed by students ranged from Chocolate Orange Tofu Cheesecake with chick pea base, an Avocado Chocolate Protein Smoothie, Flavoured Butters, a Gluten-Free Pizza Base, Ube Ice Cream, Turmeric Cordial, Kale Soda Bread, Craft Beer, a Seaweed Scone, a Vegan Burger, Relaxing Coffee, Sweet Potato Jam, Kefir Yogurt with Passion Fruit Curd and Matchu Macaroon Ice-cream.

Judging the products, and interacting with the Culinary Arts students, were a team from Blenders, along with Artie Clifford, Chairperson of Blas na hEireann. Blenders awarded prizes for the best product - a meal experience for students in a Michelin Star Restaurant, and the prizes went to Katherine Murphy (1st), Jonathan Knight (2nd) and Young Kim (3rd).

Mary McCarthy, Culinary Lecturer and organiser of the event said “It is invaluable to have industry representatives provide their expertise through their opinions and feedback. It is also great to see the industry being so supportive of CIT and the students. The skill in developing a new food product idea cannot be taught solely through theory. It is essential for the students to tease out the idea, develop a concept, package the product, and most of all, get the customer interested in purchasing it.”

Adrienne Rogers, Head of Enterprise at Cork City Local Enterprise Office and Eddie O’Neill, ArtisanFood Specialist at Teagasc, Moorepark were also present. The Local Enterprise Office fosters a local enterprise culture and provides a range of business support packages to small-scale enterprises and feedback from Moorepark has always been very positive and constructive.

The Rubicon Team at CIT also evaluate the New Food Products, and provide a bursary to two students to further develop their product.

press release

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