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Five students of the UAB Food Science and Technology degree have won the Ecotrophelia España 2023 awards with their preparation, organized by the Spanish Federation of Food and Beverage Industries (FIAB)
The winning product of the Ecotrophelia España 2023 awards, organized by the Spanish Federation of Food Industries with the support of the Ministry of Agriculture, Fisheries and Food (MAPA), was a mugcake, a preparation for making gingerbread with carob flour, created by five fourth-year students of Food Science and Technology at the UAB: Glòria Rius Rodó, Marc Sañé Puigví, Laura Simón Martínez, Aleix Vázquez Pereyra and Blanca Marcó Grau. His tutor was the professor of the Faculty of Veterinary Medicine Buenaventura Guamis. Professor Sébastien Bauer, who belongs to the Department of Business at the UAB, has advised and helped them in everything related to the marketing and economics of the product. Six teams from the universities of Barcelona, Valencia, León, Politècnica de Valencia and the UAB took part in the final, held on September 5 at the Fundació Alícia.
This mugcake is an innovative product that allows the preparation of a gingerbread in a mug, using only carob flour, a vegetable drink and a microwave. This creation has stood out for its focus on simplicity of use and sustainable ingredients, using carob flour as a healthy and environmentally friendly alternative.
"The award is an example of the exemplary creativity of our students, who have demonstrated their commitment to innovation and sustainability in the world of food", said the dean of Veterinary Medicine, Manel López Bejar.
The mugcake not only offers a delicious and quick option for cake lovers, but also reduces energy consumption and resource use thanks to the simple preparation process that practically only requires a mug and a microwave.
The UAB students who devised the product point out that "we also aim to stimulate the cultivation of carobs: they are dryland and their roots help fight desertification because they fix soil moisture".
Another positive point of the product is that it can be labeled as gluten-free and suitable for vegans, in addition to having none of the allergens listed in Regulation nº 1169/2011. "Regarding its palatability, all those who have tried it have told us that they did not expect it to be a product that does not contain chocolate and it has met, or even exceeded, their expectations", point out the students of the UAB.
The winners and their product have competed internationally
The prize has led the winning students to represent Spain in the international competition Ecotrophelia Europea, where they competed with other similar proposals from all over the continent and came third.
The jury for this fourteenth edition of the award has been chaired by the director of the Alícia Foundation, Toni Massanés, and made up of representatives of the sector and the Administration, such as the director general of the Food Industry of the Ministry of Agriculture, Fisheries and Food, José Miguel Herrero.
The winning teams will receive their awards at a ceremony to be held on October 26 in Madrid, as part of the Alibetopías 2023 innovation day.
