18th June 2002
A mouth-watering spread of innovative new food products will be on display in Holbeach tonight (Tuesday) as eight University of Lincoln students compete for the Geest Cup.
The cup is awarded to the BTEC National Certificate in Science (Food Technology) student who comes up with the best new food product at a special launch.
Eight students who work in the food industry and study part-time at the Holbeach campus will be questioned by a panel of experts about their new product.
Each student carries out market research and follows the protocols required by industry to take the product from concept to launch.
Among the tasty treats on offer for the judges will be Thai-flavoured chicken sausage,
Moorish Moroccan couscous cake with salsa dip and three-layered cheese terrine.
“The standard is always very high at this annual event – the products are usually very innovative and well presented,” said Val Braybrooks, programme leader for Food Technology.
The students battling it out for the Geest Cup are Rod Davies (Danexport Protein Foods), Julie Salmon, Jillian Webster and Julie Edwards (all Geo Adams and Sons), Karen Ainley (Padley Poultry), Eamon O'Rourke (Bourne Stir Fry), Carol Perkins (Geest Factory 1) and Barbara Marston (Freshtime).
On the judging panel will be Alex Sutton of Geo Adams and Sons; Robin Stuart, development chef at Geest's Culinary Academy; Jeremy Chew, business commercial director at Hazelwood Foods; Steve Stone, technical services manager at Geest Lincs Cuisine, Sutton Bridge; Sue Wilcox, production manager at Geest Dips and Dressings, and Kwesi Mbura, process development manager at Geest Factory 1.
Reporters and photographers are welcome to attend the event, which will take place at the University of Lincoln, Holbeach campus, Park Road, Holbeach. The event begins at 7pm but a press call will be scheduled for 9pm.
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For more information contact: Jez Ashberry, Press and Media Relations Manager
University of Lincoln (tel: 01522 886042) email: email@example.com