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Five students from the UAB Food Science and Technology degree have won the Ecotrophelia Spain 2023 awards with their preparation, organized by the Spanish Federation of Food and Beverage Industries (FIAB)
The winning product of the Ecotrophelia Spain 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 to make a sponge cake 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 has been the professor of the Faculty of Veterinary Medicine, Buenaventura Guarmis. Professor Sébastien Bauer, who belongs to the UAB Business Department, has advised and helped them in everything related to product marketing and economics. In the final, which was held on September 5 at the Alicia Foundation, six teams from the universities of Barcelona, Valencia, León, Politècnica de València and the UAB participated.
This mugcake is an innovative product that allows you to prepare a cake in a mug, only with carob flour, a vegetable drink and a microwave. This creation has stood out for its simple approach and sustainable ingredients, making carob flour serve as a healthy and environmentally friendly alternative.
“The award is a sample 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.
Mugcake not only offers a delicious and quick option for cake lovers, but it 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 have designed the product point out that "they also aim to stimulate the cultivation of carob beans: they are dry land and their roots help in the fight against desertification because they fix soil moisture."
Another positive point of the product is that it can be labeled as gluten-free and is suitable for vegans, in addition to not having any type of allergens that are listed in Regulation number 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,” argue the UAB students.
The winners and their product also competed internationally
The award led the winning students to represent Spain in the international European Ecotrophelia competition, where they placed third in a ceremony that took place in Cologne, Germany.
The jury of this fourteenth edition of the award has been chaired by the director of the Alicia Foundation, Toni Massanés, and formed by 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 .
