Seven teams of nutrition and dietetic students will put their food product development skills to the test at the annual “Mission Delicious” competition, happening this Friday, March 22 at Mount Saint Vincent University (the Mount).
‘Mission Delicious’ is organized by the Mount’s Applied Human Nutrition department each year, and is open to students from all post-secondary institutions in Atlantic Canada. This year’s competition challenges students to create a delicious and nutritious food product with a clean label (i.e. containing no artificial ingredients).
“The competition provides an opportunity for students to understand current food trends, while using their culinary skills and gaining hands-on experience working through all stages of food product development,” said Priya Kathirvel, part-time faculty in the Mount’s Department of Applied Human Nutrition. “Over the years, many student teams have presented their innovative projects that have won the top prizes in national competitions and have inspired other students with their enthusiasm and creativity.
The student teams, all from the Mount this year, will present their food innovations starting at 12 p.m. on Friday, March 22 in rooms 404/405 in Seton Academic Centre at the Mount [campus map]. They will be judged on criteria including flavour, visual appeal, originality, nutritional characteristics, manufacturing requirements and marketing potential. Students, staff, and members of the public are invited to attend this event and take part in tastings. Judging will follow immediately after the presentations.
The top three winning teams will be awarded cash prizes sponsored by Springboard Atlantic, and the first place winner will receive a full-year membership to the RBC Centre for Women in Business.