Food Entrepreneurship Fair

On January 17, the second edition of the "Innovation and Entrepreneurship" fair was inaugurated, organized by students from the School of Food Engineering of the University of Azuay and the Academic Board of the degree.

The program began with the welcome words of María Fernanda Rosales, School Coordinator, in which she expressed that through this type of events they can show what is studied in the race and the steps that students have to follow to achieve products With high standards. 

This year the participants were students and alumni who presented and put on sale products from their different ventures.

Among the products that were marketed were: homemade fruit and vegetable jams, spirits, pastries, artisanal sausages, among others. These products are developed in classrooms with the support of teachers to improve the product formula so that it is marketed. 

"The products presented have quite good potential, products that can improve their standards to become part of large and small supermarkets, in addition, our fairs are an opportunity for students to make their different proposals known," said Rosales. 

The event was open to the general public so that they know new alternatives that students have prepared in order to take advantage of unusual elements in processed food products such as mashua and whey. The posts were delivering food samples and exposing the manufacturing process, nutritional values, benefits, among other aspects. 

In addition to the fair, the organizers decided to reward the best three works evaluated for aspects such as innovation, difficulty and creativity. The first place was obtained by Emilia Patiño, Ángela Peralta and Ana María Garcés with a type of bread with carrots; the second place went to Juan Guamán, Mateo Mendoza and Cristopher Aguaiza with a dressing made with buttermilk and the third place went to the gummies made with banana flour made by Heidy Sarmiento, Nicole Sarmiento and Anthony Vivar. 

UDA Correspondent