The annual showcase of the faculty of food science and technology at UCC gives students a chance to display their ideas for new food products.
A gluten-free bread, suitable for coeliacs and people who are unable to eat foods containing wheat and some other cereal flours, won first prize. It was judged to be superior to existing, commercial products, and with UCC back-up and private-sector interest, may be brought to the market.
Students from the BSc in food technology and BSc in food business degree programmes participate in the showcase as part of their final-year research projects.
Second prize went to a wine fermented from a range of fruit bases. Third prize was awarded to a juice made from kiwi and pineapple, preserved using new techniques in high-pressure processing.