2017 COMPETITION

Organizers of National Competitions are invited to register for the ECOTROPHELIA Europe 2017 competition before 31st May 2017.

A maximum of 20 countries can participate: registrations will be accepted on a first-come first serve basis.


Below you will find some useful downloads:


Registration for the 2017 edition of ECOTROPHELIA Europe closes on May 31st 2017. The deadline for submission of all National Team's full applications is 15th July 2017.

The competition will take place on 21st and 22nd November 2017 during the Food Matters Live exhibition at the ExCeL centre in London, United Kingdom.

The results will be announced during the awards ceremony on 22nd November 2017 at the ExCeL, London, UK.


The main deadlines for this year:

At the latest 31st May: National Federation: letter of commitment & registration form (by email and post-mail) followed by bank transfer of registration fees.

At the latest 15th July: National Federation and National Team: on-line submission of the full application

At the latest 15th October: National Team: at least five samples of the product packaging (by post-mail)

At the latest 28th October: National Team: on-line submission of the support of the oral presentation (ppt or other)


Detailed timetable of the presentations:

TUESDAY 21st NOVEMBER 2017

13:30 PANEL ASSEMBLY
14:00  CROATIA

Pro28
An innovative chocolate with 28% of added protein, infused with barley and aronia extrudate
Faculty of Food Technology,Biotechnology and Nutrition, University of Zagreb

14:30  NETHERLANDS

PopPeas
Pasty, savory popped pea snack – a natural source of calcium, and high in vitamin D and protein !
Maastricht University Campus Venlo

15:00  ICELAND

Ugly
Vegetable base made from aesthetically challenged produce aiming to minimize food waste.
University of Iceland

15:30  GERMANY

Mixcuit
An approximately 12 cm long, hollow biscuit filled with a portion of sugar or milk powder.
Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences

16:00 PAUSE
16:10  BELGIUM

Tagliavena
A gluten-free oatmeal pasta enriched with whey proteins
Thomas More University College

16:40  ROMANIA

HiProBar
A healthy snack balanced in essential aminoacid content and other important nutritious components.
Dunarea de Jos University of Galati

17:10  UNITED KINGDOM

Yasai Caulirice Sushi
Cauliflower rice rolls filled with carrot, cauliflower leaf, pickled beetroot, cucumber and spinach.
University of Reading

17:40  FRANCE

Croc & Vie
The only combination of sticks and sauce you can take anywhere for a healthy and a delicious snack.
AGROSUP Dijon

 

WEDNESDAY 22nd NOVEMBER 2017

8:30 PANEL ASSEMBLY
8:45  SLOVENIA                        

OnMyWhey
An unique whey based fruit dairy product with millet which makes healthy snacking easy
Biotechnical Faculty University of Ljubljana

9:15  ITALY

Aloe Spoon
A tasty and functional compote, 100% made with fruits and aloe-gel (no added sugars or additives).
Università Cattolica de Sacro Cuore di Piacenza

9:45  DENMARK Kyst Is
Organic sorbet popsicles made with local ingredients and seaweed from the coasts of Scandinavia.
Danmarks Tekniske Universitet
10:15  HUNGARY

ACeBuG
Chewing-gum with natural flavonoids, anthocyanins which inhibit the saliva alpha-amilase activity
University of Debrecen

10:45 PAUSE
10:55  SERBIA

Roundy
Snack, a mixture of valuable nourishing components (proteins, carbohydrates, fibres, vitamins).
Faculty of agriculture, University of Belgrade

11:25  SPAIN

Vake IT
Vake IT is a culinary aid presented by MonVegan for a vegan dish which only needs to be refrigerated
Universidad Politécnica de Valencia

11:55  PORTUGAL

Salamar
SALAMAR, a salami-like healthy product, made of Atlantic fish, vegetables and mushrooms.
Instituto Politécnico de Viana do Castelo

12:25  GREECE AVOYOG
A functional eco-friendly innovative smoothie beverage from avocado and Greek yoghurt whey.
National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology
12:55 FINAL PANEL DELIBERATION SESSION

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