FIPDes

FIPDES STUDENTS IN LUND SHOWED PACKAGING PROTOTYPES

Isabelle Laissy — 2024-11-18T10:38:00Z

FIPDes students taking the Food Packaging Design and Logistics specialisation at Lund University always start the autumn semester with the course Packaging Technology and Development. At the end of October, the students showed their packaging prototypes done as a group project in the course, together with Swedish and other international students. The prototypes are made according to the needs and wishes of invited companies. Below are the results!

Elizabeth Codje with a mono-material-based and space-efficient packaging for krisprolls.
Collaborating company: Bagerigruppen.

Oguzhan Dursun with a cellulose-based, sturdy and easy-to-open cap for spray paint bottles.
Collaborating company: Blue Ocean Closures.

Ana Maria Henao Tobon with a lightweight pouch equipped with an integrated tubular spout with a foldable cap. Collaborating company: Ecolean.

Anum Mahmood with a bag-in-box with integrated handle and optimized dimensions for more efficient pallet utilization. Collaborating company: Frontpac.

Phuong Linh Nguyen with a redesigned ready-meal packaging, with ergonomic design, improved handling and separate materials for better recyclability. Collaborating company: Micvac.

Juliana Porras Alzate with a resistant and resealable hemp-based carton with two opening systems and a window with a scale. Collaborating company: Mossagården.

Maria Paola Vargas Callejas with a reusable lid for the Tetra Recart® packaging.
Collaborating company: Tetra Pak.

Sreshtha Verma with a biodegradable hemp-based ice cream packaging, made of locally sourced biproducts. Collaborating company: Mossagården.

Cheese and Wine Tasting: A Journey through Fermentation

Isabelle Laissy — 2024-11-15T11:45:02Z

On the 28^th of October this year, the students of Food Innovation and Product Design (FIPDes) had the unique privilege of indulging in a delightful and educational cheese and wine tasting event, featuring some of France's finest fermented products. This special occasion offered an opportunity to explore the rich, diverse world of fermentation—a fundamental aspect of food science that was brought to life in the most flavourful way.
The event was expertly conducted by Professor Catherine Beal, a respected Microbiology lecturer, whose passion for fermentation technology and its role in food production made this experience even more insightful. The aim of the tasting was not only to showcase the delicious varieties of cheese and wine but also to deepen students' understanding of the fermentation processes they study in the classroom.

A Culinary Exploration of French Tradition

The tasting event featured an impressive selection of products that highlighted the art of fermentation and the diversity of flavours it can produce. The spread included three different types of bread, each with distinct sensory profiles shaped by the specific inoculants used during fermentation. These breads demonstrated the subtle yet significant impact that yeast and bacterial cultures can have on texture, flavour, and aroma.
Equally impressive was the selection of cheeses, with four renowned varieties representing different regions of France: Brie, Munster, Goat Cheese, and Blue Cheese. Each cheese reflected its unique terroir, with differences in texture, odour, and taste that provided a rich tapestry of flavours for the students to explore.
To accompany the cheeses, three carefully selected wines were featured, showcasing the depth and complexity that French winemaking offers. The wines, each representing a different region of France, were paired with the cheeses to enhance the tasting experience and offer a full sensory exploration of the country's fermented delights.

An Engaging and Educational Experience

The event began with a brief introduction to each product, where Professor Beal explained the science behind fermentation and the specific characteristics of each cheese and wine. Students were encouraged to analyse the products sensorially, paying attention to their visual appeal, aroma, and taste. The goal was to help students understand the delicate balance of microorganisms, temperature, and time that result in the diverse range of flavours found in these foods.
The tasting experience was both fun and educational, as students discussed and compared their impressions, drawing upon the knowledge they've gained in their courses. The event fostered a sense of camaraderie, bringing together students, along with Lucile, and Professors to appreciate the science behind the food they love.

It was a joyful occasion that allowed everyone to celebrate the art of fermentation and deepen their appreciation for the scientific principles that make these delicacies possible. For all who attended, it was not just a chance to enjoy exquisite flavours, but also a reminder of the fascinating connection between science and culinary tradition.

Hanu Sharma, India, Cohort 13

Visit to Grignon Farm

Isabelle Laissy — 2024-11-06T10:40:42Z

On October 29^th, the 13^th cohort of FIPDes had the unique opportunity to visit Grignon, the AgroParisTech experimental farm known in the Paris region for its artisanal cheese and yogurt production. During the visit, the cohort explored the facilities and deepened their understanding of milk processing, including the production of set yogurt, stirred yogurt, and packaging processes.

In addition to dairy production, Grignon is a diversified farm that produces meat, honey, and wool, cultivates crops and raises livestock feed. As a sustainable producer, it has implemented various projects aimed at reducing energy consumption and improving social and ethical practices. These initiatives include a monitoring system and a methane recovery system, which significantly lower emissions and enhance overall sustainability.

FIPDes students also had the chance for hands-on interactions with the farm's cows and adorable sheeps, enriching their experience and understanding of sustainable farming practices.

Mariana Yunuen Moreno Becerril, Mexico, Cohort 13

Visit to SIAL 2024

Isabelle Laissy — 2024-10-30T11:36:10Z

On the 21^st of October, we, FIPDes students in AgroParisTech, had the chance to visit one of the world's largest and most prestigious food innovation exhibitions: the SIAL exhibition in Paris. This was the opportunity for us to step into the heart of the food industry's cutting edge, where the latest trends, technological advancements, and ground-breaking ideas converge. This year's event did not disappoint. As we walked through the eight halls of the exhibition, we had the chance to sample numerous innovations, ranging from dairy and plant-based products to beverages, bakery, snacks..

The exhibition highlighted major trends such as high-protein, low-sugar, gluten-free, and plant-based products. Among the standout innovations, we have been remarkably convinced by plant-based 'chicken', which perfectly replicated the look, texture, and taste of real chicken, as well as dairy-free 'cheese' that mimicked the melting quality and flavour of classic cheddar.

The exhibition also offered us the chance to meet and engage with inspiring professionals who are passionate about their products. Through these conversations, we gained valuable insights into their visions for the future of food, which will undoubtedly inspire our upcoming projects at school.
Finally, the exhibition was a fantastic opportunity for us to come together as a cohort, tasting and sharing about the delightful specialties from our various countries, creating wonderful memories along the way!

Lilou Tronel, France, Cohort 13

International Lunch 2024

Isabelle Laissy — 2024-10-28T15:37:23Z

A VOYAGE AROUND THE WORLD - ONLY THROUGH A TABLE

International Lunch Day is celebrated yearly as one of the most important occasions for FIPDes students to come together, share meals, and appreciate our diverse food background. This year, on the 11th of October, International Lunch Day 2024 is more than just a culinary experience — it is a celebration of culture, unity, and the connections we develop through cuisine.

The event gathered 60 people this year with many dishes being served across the continents. Dishes convey histories, customs, and the place from which they originate, from the spices used in Indian curries to the exquisite workmanship of Mexican food. Food has always been a storyteller, revealing the hidden narratives of a place —its geography, history, and the people who live there, FIPDes students.

Let's do a world food tour with us, will you?

First destination, Turkey from Busra Okcu with her kısır dish, our Colombian mates Nicolas Navarro and Johan Quintero with their Empanadas con carne, Arepas con queso, and Colombiana (soft drink), Coffee Delight (candy).

Each dish we share on International Lunch Day is a chapter in the global story of humanity, and together, we create a feast of connections, celebrating both our differences and our shared love for good food.

Next stop, let's travel with Polina Valkova and Christina Dontchev to Bulgaria, they will bring you the twist of Bulgarian specialty: 1. Patatnik 2. Courgettes with yogurt sauce 3. Kyopolou
And Stefania Ortiz, Cynthia Soto and Andrea Rojas - The three pretty Ecuadorian ladies with their Ceviche; Patacones and Guayusa (drink)

Mariana Yunuen Moreno Becerril and Diego Martinez Sanchez from Mexico will present you with Chilaquiles and Guacamole.

A Journey Around the World Without Leaving Your Table

International Lunch Day began with a simple yet profound idea: food is a language everyone speaks. Born out of the desire to unite people, this day encourages FIPDes students to taste the world and discover the beauty of each culture's most cherished dishes.

Mary Kei Rojas (Peru) - Causa limeña and Chicha morada (drink) and Giovanna Graziani from Brazil represents Brigadeiro (dessert) and Guaraná (soft drink).

Emily Legault will bring you the twist of Canada: Maple Beans, Maple syrup, and Sucre à la Crème. Chaana Chaat by Qudsia Rafique and Aqsa Hayat from Pakistan. Jeannette Castellanos (Honduras) with her Typical Honduran Lunch.

Each dish carries a history, a tradition, and a taste of someone else's world. It's not just a meal — an adventure, an invitation to walk in someone else's shoes for a moment and savour the richness of their culture.
Max Tsivourakis (Greece) with Tzatziki and Taramosalata. Sekhaveayeam Hoeung (Cambodia) Stirred-fried vermicelli "ឆាមីសួរ"

More Than a Meal: A Celebration of Sustainability

International Lunch Day isn't just about tasting the world's best flavours—it's about appreciating the earth that provides them, which is why we use our own cutlery, dishes, serving plates, and even... Rice cooker to minimize plastic and waste to the environment.
International Lunch Day can also be a chance to reflect on our own food choices and how we can make them more sustainable with vegetarian options.

Gong Hongtao (China) serving rice with pork ribs, Latiao(辣条) and Fermented tofu. Renuka Kulkarni and Hanu Sharma (India) with Vegetarian Pulao.

Giang Yen Tho Nguyen (Vietnam) with her vegetarian Nem, Cha Lua, and Banh tai heo from Vietnam:

International Lunch Day reminds us that there is more that unites us when it comes to food. Sharing a meal is one of the simplest yet most profound ways to connect. Every dish you taste is someone's history, pride, and passion served up on a plate. So this International Lunch Day, join FIPDes, grab a fork, and embark on a culinary journey that celebrates the endlessly fascinating cultures that make up our world!
Thank you Lucile Deloince for being our great photographer for International Lunch Day!

Giang Yen Tho Nguyen, Viet Nam, Cohort 13

Pizza workshop in Napoli

Isabelle Laissy — 2024-10-16T17:53:12Z

On October 15th, FIPDes cohort 12 at UNINA had the incredible opportunity to attend a pizza-making workshop at the Associazione Verace Pizza Napoletana!

It was a fascinating experience that allowed us to dive into the history and culture of Neapolitan pizza. The presence of Professor Paola Vitaglione, Professor Raffaele Sacchi, and Professor Gianluigi Mauriello enriched the workshop by providing us with a scientific perspective on the various processes involved in pizza-making.

We learned about the origins of the Marinara pizza, named because it was a favourite among sailors. Then, we crafted the iconic Margherita, created in honour of Queen Margherita and representing the Italian flag with its vibrant colours. This pizza showcases simplicity at its best with just three essential ingredients!

A highlight of the workshop was learning the proper technique for kneading the pizza dough, which plays a crucial role in achieving the perfect crust. We also had fun getting creative and making 'Margherina' pizzas, as true innovative food developers would!

A special thanks to Peter Surace for enlightening us on the secret to the perfect Neapolitan pizza dough: five essential ingredients—flour, water, yeast, salt, and, of course, PASSION.

This workshop not only allowed us to create two delicious pizzas but also inspired us to appreciate the art and science behind our culinary endeavours. We're excited to bring these insights into our future projects at FIPDes!

Ann Mathew, India, Cohort 12

Trip to the West of France

Isabelle Laissy — 2024-10-09T15:18:42Z

From September 25-28, 2024, our FIPDes Cohort 12 (Paris) spent a truly French immersion in the West of France.

Visit of Angers

On the first day of the industrial visits, we visited classic French pastry and biscuit companies that have been operating in France for decades. Brioche Pasquier specialized in brioche (of course) and toasts. We saw all the work that went into a toast. It begins with mixing, cutting, rolling, proofing, and baking - all the classic steps in making bread. Then, it was toasted. It was amazing to see everything produced on a large scale with safety and quality measures in place.

Visits to Pasquier and Saint-Michel

For the second visit, we visited St. Michel which has been specializing in providing biscuits to French households for more than a hundred years. We witness the miraculous conversion of cut and moulded cookie dough into warm baked biscuits on a massive conveyor belt. The taste of freshly baked biscuits with its chocolate filling is something I will continue to crave for. It was inspiring that a well-loved company is continuing to innovate internally with inclusion of automation and robots in production and externally with regular launches of new products.

Lastly, we visited Sodebo, a company that started with a married couple operating a butchery. Now, they deliver their quality sandwiches, pizza, wraps, salads and pasta boxes all over France. We watched and learned how the pasta and sauce are made from scratch for quality and cooled rapidly for safety. At the end of the visit, we were rewarded with lunch. For many of us, our initial idea of instant and ready-to-heat food was something unhealthy and low quality. We were surprised how the pasta tasted and felt so fresh after heating in a microwave and they even have a Nutriscore of A! They surely won over some new customers that day.

Visit to Sodebo

Overall, the industrial visits showed us many concepts that will surely be useful for our specialization in Food Design and Engineering. More than that, we surely will not forget the time we spent with each other enjoying the seafront and delicious seafood!

Weekend in La Rochelle

Giana Nuncio, Philippines, Cohort 12

FIPDes Week 2024

Isabelle Laissy — 2024-09-30T09:51:16Z

FIPDes Week 2024 was an inspiring start to my journey as part of Cohort 13. It all started with the Welcome Day, where cohort 13 gathered on the rooftop for breakfast and had the opportunity to meet the FIPDes team—the morning continued with the opening speech of the FIPDes coordinator, Barbara Rega. It was a wonderful opportunity for the students to get to know each other and chat quickly with all FIPDes professors. Monday was the day for students to get an overview of the different study tracks and ask questions. However, Monday was not only introduction lectures from professors, Cohort 12 presented their “FIPDes survival kit” with many useful tips and tricks, making the whole experience relatable and personal.
Tuesday was an exciting day since the students had the opportunity to visit Lesaffre-Biospringer, where they learned about biotechnological innovations that shape the food industry today. Later in the day, the students enjoyed a beautiful Bateau Mouche tour, which allowed them to see Paris in all its glory and get to know some of the students from Cohort 12 and 11.

The following day Cohort 12 organised an amazing set of activities for the new students, including dancing and a variety of games. This was a nice opportunity for the students to get to know each other better while working in a culturally diverse team.
FIPDes Day on Thursday was a day full of academic energy and inspiration. The students listened to presentations from all consortium universities—AgroParisTech, UNINA, Lund University, and TU Dublin—along with an engaging alumni session. It was particularly interesting to see all the flash presentations of the graduating students. The day finished with a cocktail and a poster session during which the students from Cohort 13 could connect with more of the graduating students and ask as many questions regarding the programme, life in different cities, and their personal views on the specialization tracks.

The week concluded with the graduation ceremony of Cohort 11, hosted at the Fondation Biermans-Lapôtre, which was a very elegant event. The ceremony was beautifully organized with live music and the whole program was organized by the students from Cohort 11. Students from Cohort 12 and 13 had the chance to be part of this wonderful event. The day finished with a celebratory farewell cocktail. FIPDes Week 2024 was not only about learning and formal events but also about new friendships and memories.

Polina Valkova, Bulgaria, Cohort 13

Tetra Pak visit

Isabelle Laissy — 2024-09-23T16:32:55Z

FIPDes students visited Tetra Pak

On 29 August, FIPDes students from cohort 12 visited Tetra Pak in Lund to get a glimpse of the well-known packaging company. Students got a chance to see the product room with examples of Tetra Pak packages from all over the world, some even from the students' home countries. There was also a sustainability presentation and an overall overview of the company. The day ended with a visit to see the production lines, where a Tetra Pak-employed trainer showed the possibilities with the companies' different filling and packaging machines. The site visit was a part of the Lund University Orientation weeks, where students get an introduction to Lund, to living in Sweden and to their forthcoming studies.

Master thesis presentation in Lund

Isabelle Laissy — 2024-06-03T11:21:32Z

On Friday 31 May, FIPDes cohort 11 students at Lund University successfully presented their master thesis projects at Ingvar Kamprad Design Centre, and online. All students were on time, and not even failing technology or a temporary disconnected internet could stop them. Examiners, supervisors, alumni, teachers, relatives and curious cohort 12 students helped to make this a day to remember. After the presentation, the graduating students will adjust their reports according to the examiners' and fellow peers' (opponents) comments.

Alina Auyelbekova
Optimizing the sizing agent emulsion for hydrophobicity improvement of cellulose-based material
Opponent: Leonardo Daniel Villegas Hernandez

Silvia Fernández Fernández
Consumer and producer perspectives about short food supply chains of proximity in rural Spanish areas: An analysis of consumption habits and preferences, and market strategic opportunities for SFSCPs at Valle del Jerte and La Garrotxa
Opponent: Iris Starcevic

Iosselin Fuentes Rodriguez
Sustainable packaging: Dimensions, milestones, and technological innovations for milk and plant-based drinks
Opponent: Alina Auyelbekova

Muhammad Kashif Inayat
Viscosity behavior of gluten free beta-glucan - PromOat® in oil-in-water emulsion
Opponent: Tra My Tran

Tra My Tran
Scoping the sustainability of carbonated drink packaging
Opponent: Silvia Fernández Fernández

Vivian Hor
Overpacked? A case study on aseptic packed beverages
Opponent: Muhammad Kashif Inayat

Iris Starcevic
Development and shelf-life assessment of kvass beverage with viable microbial flora
Opponent: Iosselin Fuentes Rodriguez

Leonardo Daniel Villegas Hernandez
Concept development and evaluation of a fibre-based packaging for ready-meals
Opponent: Vivian Hor

Happy students together with the Lund coordinators Erik Andersson and Jenny Schelin.