HuiQi Yeo, an MRes (Food Science and Engineering) student at the University of Nottingham’s Division of Food Sciences, has won the Masters Student of the Year Award at the 2017 EFFoST International Conference in Spain.
Cargill and the European Federation of Food Science and Technology organise the ‘Student of the Year Award’ annually to support and encourage the next generation of food scientists. Didier Bonnet, director of global food research at Cargill presented the awards and was impressed by the quality of the research: “It was quite challenging to select the winners taking into account the outstanding scientific quality of the applications and their huge diversity. Our jury decided after assessing both the novelty of the approach and their potential to contribute to a future food innovation”.
HuiQi won the prize for her research on the effects of sugar reduction on aroma release in carbonated soft drinks. Although sugar reduction in beverages is a major trend, she commented that “there are many technical and sensory challenges to overcome. Thus, it is important to understand aroma-matrix interactions, especially under in-vivo conditions for the formulation of successful products without compromising flavour delivery to meet consumer expectations”.
Posted on Monday 4th December 2017