Based on Plan No. 763/KH-CNTP regarding the academic-year activities of the Faculty of Food Science and Technology, the Faculty announces the implementation of the Food Innovation and Development – Season 5 (FID 5) competition as follows:
I. OBJECTIVES
- To seek new product ideas for the market.
- To improve the quality of existing products to better meet the needs of target consumers.
- To promote high-quality human resources to potential employers in the food technology field.
II. ELIGIBILITY
1. Participants
- All students of the Faculty of Food Science and Technology;
- Students from other faculties at Ho Chi Minh City University of Food Industry (HUFI);
- Registration format: group participation (maximum 5 members per team).
2. Benefits for participating teams
- Teams will receive training in relevant knowledge and skills throughout the competition and will be awarded conduct score points according to regulations (up to 20 points).
- Products submitted for the preliminary round may be used as assignments for the Product Development Projectcourse or considered for bonus points for teams entering the FID5 final round upon course completion.
- High-ranking final-round projects may earn bonus points toward the Final-Year Thesis, with the score determined by the Thesis Defense Committee Chair.
- Teams will receive direct mentorship from experienced professionals in the food industry.
- The Organizing Committee may connect selected projects with suitable enterprises, offering opportunities for sponsorship and collaboration.
III. COMPETITION THEME AND RULES
1. Theme
“Plant-based Food”
- Definition: A plant-based food product is one made from plant-derived ingredients (reference materials available here).
- Suggested common plant-based ingredients: soybeans, vegetables, fruits, legumes, grains (whole or refined), vegan condiments such as soy sauce (from soybeans or other plants), chili sauce, vegan fish sauce, fermented tofu (chao), and other ready-to-use sauces and seasonings.
- Note: Plant-based food products for Vietnamese consumers must not contain dairy milk, eggs, or any ingredients derived from milk or eggs.
2. Participation Rules
- Students must register following the instructions from the Organizing Committee and commit to full participation in all competition activities. Details and updates are posted on the FID fanpage: https://www.facebook.com/fid.fst/ or the Faculty website.
- Teams must prepare a sample product (product/service/IT application) and a written explanation following the theme “Plant-based Food.”
- Reference materials are available via the provided link or by contacting the Organizing Committee Representative: Ms. Thùy Linh – email: linhlt@fst.edu.vn.
- Each team may submit one or multiple proposals.
IV. COMPETITION STRUCTURE
1. Preliminary Round
Objective: Select feasible product samples (appropriate raw materials, technology, sensory quality, service/application concept) and ability to identify target customers.
Timeline: 29/11/2023 – 17/03/2024
Participation Steps
Step 1 – Registration (two rounds)
Step 2 – Training sessions
Teams in Round 1 will attend in-person specialized workshops:
- Consulting on ingredients and food additives suitable for proposed products.
- Guidance on consumer research methods from experts.
- Introduction to food processing techniques by PhD-level specialists.
Estimated training period: 01/12/2023 – 29/12/2023
Teams from Round 2 will receive training content via video (links to be provided by OC).
Step 3 – Submission Requirements
Teams must prepare:
- Product sample
- Written description
- Introductory video clip
Official instructions will be posted on FID fanpage and Faculty website.
Evaluation
- Preliminary judging: 11/03/2024 – 17/03/2024
- Judges: invited experts (to be announced).
- Expected result: 16 teams will advance to the Final Round.
2. Mentoring Phase
Objective: Improve product quality to meet:
- Microbiological, physico-chemical, and sensory standards;
- Packaging, storage, labeling, and product information requirements;
- Clear definition and description of target customer groups.
Timeline: 22/03/2024 – 27/04/2024
Mentors: 4 senior lecturers with extensive experience.
Coordinator: Mr. Liêu Mỹ Đông.
Mentoring Procedure
- Step 1: Teams prepare detailed consultation questions and send them to Mr. Đông (donglm@fst.edu.vn).
- Step 2: Mr. Đông will assign appropriate mentors and schedule 30–45 minute consultation sessions.
- Step 3: Each team must participate in at least 2 mentoring sessions to qualify for the Final Round.
Requirements after Mentoring
For food product samples:
- Meet food safety standards: microbiological and basic physico-chemical indicators (teams may analyze themselves or use certified laboratories).
- Sensory evaluation by 60 consumers.
- Proper packaging with complete labeling.
For services or IT applications:
- Meet functional goals of the service/application.
- Identify target users clearly.
- Provide free service to the community for at least 1 month.
3. Final Round
Objective: Select the most feasible and high-potential products based on raw materials, technology, sensory quality, consumer targeting, and adherence to the Plant-based Food theme.
Participation Requirements
Teams must prepare:
Judging Format
Timeline: 02/05/2024 – 15/05/2024
VI. AWARDS
- First Prize: 5,000,000 VND (1 prize)
- Second Prize: 2,000,000 VND (1 prize)
- Third Prize: 1,500,000 VND (1 prize)
- Consolation Prize: 1,000,000 VND each (3 prizes)
- Additional Awards: 500,000 VND each (2 prizes)
View details here.