The hundredth patent registered by the university of Udine in Italy is a disruptive food innovation completely made in Italy!
Francesca Zuccolo, Aurora Gobessi, Greta Titton and Arianna Roi, all enrolled in the Food Science and Technology Master Degree can be seen as real food makers!
Their experiment started by chance, as part of one of the assignments of “Principles of Formulation“, held by Associate Professor Monica Anese of Food Technology at the Department of Food, Environmental and Animal Sciences at the University of Udine. The assignment consisted of designing and creating an innovative food not yet present in the market.
Their inspiration came from analyzing the current market trends of the food industry. Over the past few years, research on the use of alternative proteins has been increasing in response to the growth of the world’s population as naturally available resources may not be enough to feed the entire world. Among others, insect proteins stand out as their breeding has low costs and may involve the use of waste products from the agri-food industry. The vegan food industry is constantly evolving and expanding, always looking for new products to offer to consumers.
They came up with the final idea of a “non-egg”…
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