FIPDes

Trip to the Quintodecimo winery, November 2014

2015-03-27T10:48:07Z

The 18th of November 2014 was a wonderful hot autumn day and we really enjoyed our trip to the Quintodecimo winery! Located in the heart of the Taurasi area, 80km from Naples.

From the mansion/winery we had an amazing view of the vineyard with the yellow and red leaves. Did you know that during autumn the leaves of the vines have different color depending on the type of grapes? Red grapes have red leaves and white grapes have yellow leaves!
It was a very inspiring trip introducing the world of south Italian wines from the soil to the glass guided by the expert Prof. Luigi Moio. We learned that there is much more than love that goes into the wine making process, except from passion, a lot of technical knowledge, experience, and patience.
A perfect ending of the trip was with a degustation of Buffalo mozzarella di Campania, frittata, olives, cold cuts, and fresh bread, a perfect combination with Quintodecimo's wines!

Thanks to Paola Piombino and Prof. Moio for this unforgettable Italian experience!

Anette Wennlid, Gabriela Lara & Adriana Balazy (Cohort 2013 - 2015)

Italian style: Mozzarella di Buffala, Tenuta Vannulo, Fall 2014

2015-03-20T15:31:58Z

In the country side, in the south of Naples, close to Roman ruins, is located one of the oldest and best “Caseificio” – Cheese factory of Campania, in the world.
The Vanullo farm produces only organic products from Buffalo, the only milk that can be used for the production of Mozzarella.

We had the pleasure to have a guided tour given by the owner of the farm to understand the production from grass to fork. Around 600 buffaloes are bred in the organic farm where they are very treated: comfortable stables, showers, music, use of only homeopathic remedies, ad libiitum feeding and for relaxation: massages.

They even decide when they want to be milked; this process is automatically run by milking robot.

Once the milk is collected, it is directly send to the factory (a few meters from the stable) where the milk is treated without pasteurization to avoid any denaturation and loss of good organoleptic properties and prebiotics. However, because of the non-pasteurization, the mozzarella has to be consumed within 4 days.
Then all the process is hand-made and everything is made to have the fresher products as possible, in respect of the tradition. The factory is made so that you can enjoy watching the process of mozzarella making without any safety risks through windows as everything is non-pasteurized.

Yogurts and ice cream are also produced in the farm, respecting the same high quality rules as the mozzarella productions.We had the possibility to buy their homemade brioche, ice cream, yoghurts, and even whipped cream.

Vanullo's activity is very diverse, they have created a museum of rural life and they have another production type: leather accessories – from buffalo skin, of course!
This trip was a rich experience which enable us to discover a real Neapolitan factory of mozzarella di Buffala. It was great to share this time with our professors, FIPDes students and Italian students from UNINA.
We also had the chance to taste the fresh mozzarella of the day, at the farm, what we really enjoyed.

More info at http://www.vannulo.it/
(Victor Vanpoulle and Charlotte Bariaud, FIPDes 2013-2015)

Excursion to Olive Oil factory in Italy, November 2014

2015-02-27T11:11:02Z

On the 14th of November 2014, the FIPDes Italian Team together with other students of UNINA visited Torretta oil mill which is one of the best producer of DOP (”designation of origin”) extra virgin olive oil located in Battipaglia, Salerno since 1960.

(Olive selection prior to production)

(Professor Raffaele Sacchi of UNINA and Maria Provenza of Torretta during the plant tour)

Maria from the third generation in the Provenza family is an olive oil Chef Master Taster and currently manages Torretta oil-mill. She personally guided the students during the tour of the facility and extra virgin olive oil degustation. Sold under the brand name Torretta (the name of location where the oil-mill lies), their oils are made using only the best olives from the hills of Salerno Province, mostly from Battipaglia, MontecorvinoRovella, Serre and Eboli. Each bottle is a blend of tradition, innovation and guaranteed excellent quality offering a harmonious balance between thefruity, spicy and bitter flavor as well as the green olive olfactive notes.

(FIPDes about to have lunch with other UNINA students)
Based on the Kilometer Zero project, the perfect way to finish that day was a lunch pairing olive oil with typical Italian cheese such as Mozzarella, Provola, Ricotta and Bocconcini together with “Menaica” Salted Anchovies.

(Paola Vitaglione, FIPDes professor)

(November 2014)

Sarabjit Kaur, FIPDes student's article in Discovery magazine, December 2014

2014-12-11T10:59:53Z

FIPDes Master student's write-up about molecular gastronomy in India

In the Discovery, channel Magazine India (issue: December 2014), Sarabjit Kaur (FIPDes student 2013-2015) tells about her experience of physiochemical phenomena in Indian cuisine. Her article is published under the rubric «Molecular Gastronomy». You can find her article on page 65 (see attached document).

There is also an interview with Hervé This, French physical chemist and FIPDes associate partner, known for his innovation in molecular cooking (page 67).

Find the articles in the following document

FIPDes Master students on excursion, Fall 2014

2014-12-02T17:49:00Z

In the framework of their Senior Project, the students of the second Master year had a “Flavour formulation training”

This course was carried out in collaboration with Isipca.

Here you can find pictures from FIPDes students with Axelle Frachon (flavourist) and Barbara Rega (food chemist) in the Isipca flavour lab!

FIPDes students at the SIAL: Salon de l'industrie agroalimentaire, Paris, Fall 2014

2014-11-05T14:11:26Z

FIPDes – the program which brings together foodies from all over the world!

In the end of October I had a chance to visit SIAL, the world largest innovation marketplace. The international food expo had products from all categories and from more than 100 different countries. To my pleasant surprise you could try out every single product! By the end of the day I turned out to be an overfull belly together with overwhelming sensations created by different flavours, textures and aromas. At SIAL I found two new enchanting flavours: strawberry-mint-rose pepper ice-cream and birk tree juice flavoured drink. Never had I tried lemonade with gold flakes nor carbonated coffee! In addition to just bombarding your senses with new products, one could also participate at the thought provoking discussions. Various experts talked on subjects such as the future of packaging or innovating out of the box. But for sure, the scariest experience was trying out dried grasshoppers!

PS! If you are from a small country and meet fellow citizens as the exhibitors at SIAL then bring a huge suitcase with you, as you will be going home with a lot of free samples! Thank you Saku Õlletehase AS, E-Piim Production LTD, Berry Group and Estonian Association of Fishery.

Mariliis Holm (FIPDes cohort 2014-2016)

Trade meets innovation

A glimpse of SIAL in Francisco's words:
“SIAL brings together one of the world's biggest ingredient trading and innovation fair. Travel from country to country while navigating its endless “streets and avenues” filled with colorful booths. It is not only a trading paradise for suppliers and buyers around the world, but an exhibition of today's most innovative food solutions. A must see for food professionals, weather to stay on top of the newest trend or to draw inspiration from its multicultural nature. And why not… to try a sample or two.”

Whereas on her journey through SIAL, Yi Zhang met two young Thai entrepreneurs who deeply inspired her. Their brand is called “Banana Joe” and they started out by renting banana plantations and making banana chips domestically. In their 2 years' journey, they have established their brand in Thailand and Japan. Now they are seeking new horizons in the European market.

Sarabjit Kaur (FIPDes cohort 2013-2015)

Journée Erasmus+, November 2014

2014-10-22T16:03:59Z

Erasmus+ Event in Paris: international Masters

Discover new possibilities within the new Programme Erasmus+ in Higher education: Joint Master Degrees!

This event took place on Thursday, 6th November at Paris Orsay Campus

including round table talk with FIPDes alumi!

Review on this day "Journée Erasmus+"

Organizors of the event:
AgroParisTech, EuroDoc'Agro/Pôle STVE, University Paris-Sud in collaboration with the Master Programmes Eramus Mundus FIPDes and SERP-Chem and the association EM-ACE

Food Tour, Ireland, Summer 2014

2014-06-26T15:29:38Z

Food Prototype Development and Evaluation (Showcase), Dublin, Spring 2014

2014-06-04T11:09:35Z

Start of module, 12 February
Showcase, 7 May

With a special congratulations to Mrs Chrisant Rystiasih, 2014 showcase winner!

pictures by photographer Conor Mulhern

Student with sensory department team, Naples, Spring 2014

2014-05-27T13:46:07Z

Mehtap Tekin, a second year FIPDes student, shared with us pictures from her Food Design and Health specialization within the Agriculture and Food Science Department at UNINA in Naples. Images show Mehtap's group attending a conference on sweet proteins, which is currently a “hot” topic in Italy. The food on the sticks is mozarella cheese made from sweet proteins. The photos also show one of the Department's laboratories, where Mehtap used different types of candy to teach people about new descriptive methods. Mehtap's ongoing master's thesis work in supervised by Rosella Di Monacco.