Student Events

The 23rd edition showcased presentations on learning physics through games, hygiene control in food factories, innovative use of fatty seed flours, and the design of honey-based chocolates. Other research covered the characteristics of soft cheese with fennel, sensory evaluation of spices, and the potential of fermented products for breakfast diversification.

The 22nd edition focused on the development of starch-based films for food packaging, biotechnological valorization of industrial residues, and creativity in cheese processing. Additional topics included the analysis of coffee quality, characterization of proteins from Acheta domesticus, and innovative uses of local resources for sweet products.

The 21st edition of the symposium included research on innovative food products, sensory analysis of various cheeses, the evolution of fresh cheese with grape powder, development of agar-based products, and comparative studies on food packaging. Participants also discussed the use of honey processing for hygiene analysis and the valorization of fish industry waste.

The 20th edition of the Student Scientific Symposium featured a series of presentations focused on food science innovations. Topics included the development of buttermilk with chanterelles, the influence of cinnamon on apple jam, Bordeaux wine production, honey's dual role as food and medicine, traditional and innovative pork preparations, gluten-free and sugar-free concepts, and innovative cheese and snack products. The event concluded with a discussion on the microbiological characteristics of glucose.

The "ECOTROPHELIA EUROPE" competition represents a good opportunity for the students of our faculties in the food industry, to enlighten their knowledge and inventiveness in the European economic environment. In this respect, please make all efforts to prepare the student teams and enroll them as much as possible at this year's competition. We will make […]

ECOTROPHELIA aim is the to promote entrepreneurship and competitiveness in the European food industry through the organization of national and European food innovation competitions the “Food Innovation Student Awards"

ECOTROPHELIA aim is the to promote entrepreneurship and competitiveness in the European food industry through the organization of national and European food innovation competitions the “Food Innovation Student Awards"

ECOTROPHELIA aim is the to promote entrepreneurship and competitiveness in the European food industry through the organization of national and European food innovation competitions the “Food Innovation Student Awards"

Three students from the Faculty of Agricultural Sciences, Food Industry and Environmental Protection at the "Lucian Blaga" University of Sibiu represented Romania at Ecotrophelia 2015, in Italy, in Milan. The “Alfa Flower” team, formed by the students Daniela Andrășescu, Gabriela Buricea and AndreeaCatrina, students in the fourth year at the Control and expertise of food […]