The DUT Department of Food Technology will once again host its annual Food Product Launch at the DUT Hotel School, Ritson Campus, on Tuesday 23 October 2012 where food enthusiasts will have the pleasure of tasting various new food products manufactured and exhibited by S4 level (second-year) students in this Department.
Each year, students in this level are tasked with researching the global food market, scrutinising the gaps that are available in the range of products being consumed by society and come up with novel food products. This group project is an integral practical component for students in this level which forms part of their DP (course work) and contributes towards approximately 40 percent of their year mark.
A panel of judges, including industry personnel, move from one stand to the next, tasting and assessing each of the products.
“The students are tested on their team work, their ability to build science into the project and their ability to present clearly, with visuals, in public. It’s not just about the scientific presentation but it’s a mixture of marketing and science as well. Some of the students even make their own uniform,” said Michael Smith, a Lecturer in the Department.
Apart from their academic marks, groups also stand a chance to win a few prizes that are sponsored by various food industry companies. Awards are presented in the following categories: Best Science/Technology, Best Innovation/Marketable Product, Best Audio Visual/Oral, Best Display inc Poster, Best Tasting Product and the Best Overall Grand Prize.
“Another advantage of this project is that students get an opportunity to showcase themselves to industry personnel and stand to get employment,” said Smith.
Last year, the Best Overall Grand Prize went to “Rooi-brans”, a bran cereal with Rooibos tea as an ingredient while the Best Science/Technology was scooped by the manufacturers of melt-proof liquorice ice-cream, a truly avant-garde creation. Other prizes went to, among others, “Pink Fantasy”, a pink beer ideal for females as well as “Nutri Milk Stout”, a stout with a high nutritional value.
The class of 2012 has come up with a variety of ingenious products that are set to revolutionise the South African food industry. These include a range of products containing a rare type of soya bean that is grown mainly in the Middle East and has just been introduced to South Africa. The Department of Food Technology was approached by a local grower who asked to have the soya bean tested in various products. Due to this, the bean has featured in a few of the group projects.
One of the products is “Soycafé”, a beverage similar to coffee but that has fine granules which are stored in bags similar to tea bags as they are insoluble in water. The soya-based beverage is caffeine free and promotes healthy skin, lowers blood pressure and minimises cancer risks. These health benefits make this a unique product which also appeals to the vegan and vegetarian community, the manufacturers assured.
Another group is working on the production of a two-in-one dessert, which is ice-cream in its frozen form and yoghurt in its liquid form. Asked about the rationale behind this product, the manufacturers explained that because normal ice-cream can only be served cold, it tends to lose its appeal once it melts. However, the two-in-one dessert is convenient as it can be consumed even at room temperature.
These products and many more will be on display at the food launch.
– Naledi Hlefane
Caption: Beer like we’ve never seen it! “Pink Fantasy”, a beer targeting females, was named the Best Tasting Product at the 2011 Food Product Launch.
