The 2018 Student Baked-Product Competition is a great opportunity for students and early-stage researchers (enrolled in a tertiary institution) to apply knowledge and skills learned in the classroom to create baked food products for the real world and to gain recognition among peers and companies in the Cereal Grain Foods and Pulses industries. The competition encourages innovative thinking and promotes the connection between academic experience, practical application and industrial production. Students can work individually or in teams to develop a novel baked product (or products) containing at least one major cereal/legume ingredient that could be sold in a grocery store/ bakery/market.
The actual competition and judging will take place on Saturday, October 20 at the London Southbank University. Competitors will display their product at the conference on Sunday and Monday.
Report Criteria
The report must be two (2) pages or less (not including the cover page, references list, and the appendix pages for photographs of the product). The report must be a word file with a font size of 12-point and single spaced with 2.5 cm margins (top, bottom, left, and right). The cover page should contain the product and team information (product name, school name, team members’ names, e-mail addresses and AACCI and/or C&E membership ID numbers if available). The report should contain the following aspects:
- Introduction/justification
- Product description
- Ingredients
- Formulation
- Nutritional values/health benefits
- Processing/packaging procedures
- Safety/shelf life
- Market
- Target market
- Marketing potential/plan
- References
A picture of the product can be attached on an additional page.
AACCI reserves the right to share the following information with the sponsors:
- Introduction/justification
- Product description
- Contact information of the student teams
- Submit no later than 5:00 p.m. CDT, Friday September 14, 2018 to submission@scisoc.org
Competition Criteria
The following information should be prepared by the finalists. The judging criteria is also listed for reference as you prepare your live presentation.
Live Presentations
- A poster to be presented at the PDC poster judging session.
The poster should include:
- Product description/formulation
- Nutritional label
- Shelf life
- Processing/packaging
- Marketing aspects
- Any other relevant information regarding the product
- A PowerPoint file for a 10-minute oral presentation during judging
- A tasting session after the oral presentation. Provide enough servings of the product for judges in the tasting session and an example of the package.
Judging Criteria
- Judges will be representatives from the food industry who are members of AACCI and C&E.
- The total points granted by the judges will determine the winners.
- In case of a tie, judges will be asked to provide a final decision.
- The top teams to compete during the AACCI Annual Meeting will be selected by the judges according to the two-page report. The reports will be scored using a 100-point scale (below).
- The finalists will be evaluated using a 200-point scale. The points will be distributed as shown (below).
| Criteria |
Points |
| Originality/Novelty |
15 |
| Technical Feasibility |
15 |
| Marketing Plan/Potential (Regional) |
15 |
| Product Description |
10 |
| Process Description |
10 |
| Safety/Shelf Life |
10 |
| Justification |
10 |
| Clarity & Presentation |
10 |
| Interest Generated |
5 |
| Total |
100 |
|
|
| Product |
Points |
| Sample Product Appearance |
25 |
| Flavour/Aroma |
25 |
| Total |
50 |
|
|
| Poster |
|
| Criteria |
Points |
| Originality |
15 |
| Marketing Plan/Potential |
10 |
| Product and Process Description |
10 |
| Safety/Shelf Life |
10 |
| Interest Generated |
5 |
| Total |
50 |
|
|
| Total Points |
200 |
-
A total of six prizes will be awarded:
- Appearance - £250
- Novel Use of Ingredients - £250
- Best Taste and Texture - £250
- Most Nutritious - £250
- Best Overall - £500
- Overall Runner-Up – £100 Amazon Gift Card
- At a minimum, the team leader of the finalists selected to compete will need to be registered for the full Cereals & Grains 18 meeting.
- All participating teams will receive a Certificate of Participation.
- Winning teams will be featured in Cereal Foods World.
- The winners will be announced and awards will be presented during Cereals & Grains 18
The baked-product formulations entered in this competition remain the property of the competitors.
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