Teams of Master’s students from around the world are invited to address the following question in this 2019 Edition of the ISEKI-Food International Student Competition:
How can ancient/alternative grains contribute to improved sustainability of the cereal chain?
The competition aims to improve practical ability in identifying and solving real problems in sustainable food production/processing and uses action-oriented learning to train students to work together on skills that are essential for today’s job market.
Teams of 3 to 5 Master’s students registered in food-related programmes can apply to the competition. Teams must have 1 student who is team leader and 1 faculty mentor. Applications will require a project title of maximum 100 characters and a description of the problem/solution of maximum 1000 characters. Applications are available on the competition website.
The competition will open in early November with the first of 6 on-line training sessions. In early March 2020, the competition will end with a Virtual Conference where all teams present their projects and the winners are announced. The winning team will send one member to an international conference to present the winning project!
This competition is organised in collaboration with the International Association for Cereal Science and Technology (ICC) and is the 2nd “Sustainable Supply Chain” competition of the ISEKI-Food Association, through its affiliate European FooD-STA and under the umbrella of the FoodFactory-4-Us competitions. Read about previous competitions here. The competition series is one of the case studies of the NextFOOD project which promotes innovative education for sustainable agriculture.
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