The Technion team won the 1st prize at The Final Event of the EIT-Food project “Building Student Skills in Innovative Microalgae Product Development” that was held during Hanukkah break (3-4.12.18) at the department of Biotechnology & Food Engineering at the Technion followed by the groups of Hoheneheim (2nd prize) and Helsinki (3rd prize).
The products developed included: ”Algalafel”, a spirulina enriched falafel, with additional tahini enriched with astaxanthin developed by the Technion team (see photo), “Algeeny” a vegan, spirulina enriched lentil based product developed by the German team, and a vegan fermented dessert, developed by the Finish team. All teams have designed and prepared prototype products and packaging, and presented them and their business cases, including market analyses, sensory evaluation results, production process, and milestones toward commercialization.
The judging panel was headed by the EIT Food Director of Business Creation, Mr. Benoit Buntinx, and included Dr. Mario Rocarro (EIT Food Education team), Dr. Anat Solomon (CTO of the Central Beverages Company), Dr. David Nini (CTO, The Kitchen Food-Tech Hub), and Dr. Alejanro Marabi (CTO, Douxmatok), while Dr. Stefanie Speisser from Doehler acted as an observer. The Judges congratulated all three teams for their excellent tasty and innovative products.
We are proud to update that the Technion team: Meital Kazir, Yarden Abuhassira-Cohen, Hani Shkolnikov, Hila Tarazi and Ina Nephomnyshy, mentored by Prof. Maya Davidovich-Pinhas, Prof. Uri Lesmes, Prof. Avi Shpigelman and Prof. Yoav D. Livney (Project Leader) won the 1st prize.
