The Ecotrophelia Competition challenges students around Europe to develop a sustainable and innovative food product from concept to market. It promotes environmentally and socially sustainable design, with the aim of inspiring future generations of entrepreneurs to create innovative products. From idea generation through to the final packaged product, the teams get a hands-on experience of what it takes to bring an eco-friendly food or drink product to market.

Queen’s University took part for the first time this year and was awarded second place by the ‘Dragons’, a fantastic achievement for the group. The team, comprising Jayne Hanna, Megan Crockard and Sarah Carlisle, were awarded £1000 and a year’s free IFST membership.

Commenting on the award, the team said;

"We were thrilled to have the opportunity to compete in the UK final of Ecotrophelia 2024 and we were so excited to be placed in second place. Being able to represent Queen's in York as the first team from QUB to enter was a massive privilege and the whole experience provided us with such a valuable insight into the product development process. Seeing this idea through from concept to final product has allowed us to refine our skills gained from both university and from our industrial placement, making us excited to return to our studies for our final year in September. Our product noDoh, a ready-to-eat or bake cookie dough made using the most abundant by-product of the beer-brewing industry Brewers’ Spent Grain, has been a joy to develop and we are excited to see where this journey will take us in our future careers. "

Jayne, Megan and Sarah are Food Science & Nutrition students currently completing their professional studies year and are due to return into final year of their study in September.

Jayne and Megan have been on placement with the Kerry Group and Sarah has been on placement with NI Chest, Heart & Stroke.

Dr Alison Calvert, Lecturer at the School of Biological Sciences, worked with the students to develop the concept and accompanied them to the UK final in York. Commenting on their achievement she said;

“Ecotrophelia UK 2024 has been a great experience for both the students and myself.  The standard of entry at the final was extremely high and I am very proud of Team noDoh’s achievement.  Along with the team, I am excited to explore opportunities for further development of their concept and product”.

Bertrand Emond, Membership Ambassador, Professional Development and Culture Excellence Lead at Campden BRI said;

“The food industry faces fundamental challenges including reducing our environmental impact, meeting growing global demand for food, producing more from less as pressure increases on resources, and reformulating and creating new products to meet diet and health requirements. Using science and innovation effectively will be critical to survival and competitive advantage. We must support efforts to unlock, nurture and drive innovation in the industry that helps us to meet these challenges. Ecotrophelia is a fantastic platform and source of innovation and inspiration for the industry capitalising on the creativity and energy of our brightest and most enterprising food students supported by the best academic institutions.”