The need for a sustainable and equitable food system has never been more pressing. Every year, nearly one-fifth of the world’s food goes to waste, further exacerbated by climate change and environmental degradation.
 
At the recent International Union of Food Science and Technology (IUFost) World Congress held in Rimini, Italy, in September, two alumni teams from the SIT-Massey University Food Technology degree programme showcased innovative approaches to sustainable food production and ethical consumption on this global stage. Their projects highlighted not only creativity but also a commitment to addressing critical issues in the food industry.

Building Blocks of Food Sustainability and Ethical Consumption

Alumni from the Bachelor of Food Technology degree programme showcased innovative approaches to sustainable food production and ethical consumption on this global stage. From left: Ng Wan Yu (Team Sea-no-meat), Darren Ten (Team Stalkative), Chia Yin Yin (Team Stalkative), A/Prof Du Juan, Nur Ifaaf (Team Sea-no-meat) (Photo: Chia Yin Yin). 

Team Stalkative, who was awarded 1st Runner-Up for Best Sustainability Concept, shared insights into their project, Snackikale – a lightly deep-fried seaweed-flavoured kale chip made from discarded kale stalks.The team collaborated with urban farming company Sustenir to tackle food waste. They re-purposed approximately 3,600 kilogrammes of unsold kale stalks – discarded annually by Sustenir’s indoor vertical farm – into a moreish but nutritious snack through valorisation – the transformation of waste into valuable resources. This solution helped the homegrown company minimise food waste while creating new revenue streams.Snackikale exemplifies the potential of upcycling in food production, demonstrating that sustainable practices can be both commercially viable and environmentally responsible. By minimising waste and embracing by-products, this innovative product encourages thoughtful and ethical consumption, paving the way for a more responsible food industry.

Chia Yin Yin, an alumnus from the Food Technology degree programme, remarked, “SIT’s inter-disciplinary and immersive pedagogical approach transformed our development of Snackikale, allowing us to reimagine discarded kale stalks as a delicious and nutritious snack.”

Team Sea-No-Meat's food innovation focused on addressing overfishing and microplastic contamination in seafood. From left: Esther Ong Su Xin, Tor Shi Qi, Bryan Tan Yi, Ngee Ee Lin, Ng Wanyu, Nur Ifaaf Ismail from Sea-No-Meat. (SIT Photo: RS Photography/Mark)

Another notable contribution from SIT came from team Sea-no-meat, which aimed to tackle the dual challenges of overfishing and microplastic contamination in seafood. In partnership with Roquette, a leader in plant-based ingredients, the team developed Cumil, a bite-sized, plant-based squid snack designed as an alternative to traditional seafood products.

Nurturing the Next Generation of Conscious Innovators

Integral to the teams’ success was the mentorship of SIT and Massey University faculty members, who guided students in their projects. A/Prof Jorry Dharmawan, module co-coordinator, emphasised the importance of applying practical, real-world skills in a competitive and industry-relevant environment.

“At SIT, we don’t just impart technical skills. We cultivate a mindset for creative problem-solving,” said A/Prof Dharmawan. “The team’s success highlights their ability to transform theoretical concepts into impactful solutions, having navigated the entire product development cycle, from concept to commercialisation.” As a university of applied learning, SIT’s pedagogy closely aligns with industry practices. Students are challenged to develop innovative solutions through a systematic and team-based approach. This hands-on exposure sharpens their critical thinking, technical expertise, and commercial acumen, ensuring they are equipped to tackle real-world challenges upon graduation.

This real-world applied approach extends to research. Beyond student contributions, SIT’s presence at the Congress extended to faculty and research engineers presenting cutting-edge research. A/Prof Du Juan discussed her work on "Assessing the Carbon Footprint of Brown Rice Protein-Based Fish Cake Analogue Using Life Cycle Assessment," while Research Engineer Cheryl Ng presented her research on "The Effects of Hydrocolloids on the Structure, Physical Properties, and Lipid Digestion of Non-Dairy Whipped Cream."
 

A/Prof Du Juan and Research Engineer Cheryl Ng showcased impactful research at the Congress (Photo: Cheryl Ng)

Looking Ahead: Driving Sustainable Solutions in Food Science

With the food industry facing significant challenges, the combination of technology, sustainability, and education is essential for building a resilient food ecosystem. Yin Yin  puts it best - “It is important to empower both producers and consumers to adopt practices that prioritise environmental health, social responsibility, and nutritional well-being.”  She believes that the future of sustainable and ethical products depends on cultivating a culture of innovation and collaboration.