The Winning Team of FoodFactory-4-Us Autumn 2022:


with the project

"Potential use of cereals with fruit formulation as functional instant-mix through Lactic acid bacteria (LAB) fermentation"

On 13 December 2022, at the Final Conference of FoodFactory-4-Us student competition, organised by ISEKI-Food Association within the FAIRCHAIN project, teams presented their projects in response to the competition challenge: modernization of a traditional food that could contribute to the development of regional food value chains. Quinoa, octopus, algae, Dadih, fermented shrimp, Porto sauce, Meitauza and “pan de muerto” were some of the local specialties upon which teams from around the world based their entries. The winning project, submitted by team “Nutrimento” from the University of Agriculture of Faisalabad (Pakistan), uses local grains and fruits to make an instant cereal high in nutritional value and low in cost to consumers. See the LinkedIn post about the winners here. The winners received a cash prize sponsored by ISEKI and will join the FAIRCHAIN Food Hack 2023, organised by another FAIRCHAIN partner, Research Institutes of Sweden (RISE). 


The FoodFactory-4-Us competition takes place in an online learner-centric environment based on active, action-oriented learning. Student teams develop a project which identifies a specific problem/challenge and includes a specific objective/target exploitable at the industry level and with the aim of contributing to innovative food value chains.The ISEKI-Food Association, under the umbrella of the FoodFactory-4-Us competitions, is organizing this competition supported by the FAIRCHAIN project. You may read about previous FoodFactory-4-Us competitions here.


Teams must be made of 3-to-5 (min-to-max) Master’s or Master equivalent students (max 1 student may be a PhD-student) registered in any food-related program anywhere in the world. Teams may have a mentor from academia or from industry if they desire, though this is not required. If a team has a mentor, that person works with the team members on their project and will also be invited to the online sessions. Mentors do not have any official responsibilities during the competition.

Team members understand that in addition to independently preparing their project, they are expected to

  • actively participate in 5 online trainings of approximately 2 hours each in October and November 2022,
  • complete a 5-minute reflection document after each online training,
  • complete a 20-minute pre- and post-competition learner evaluation, and
  • attend the competition Final Virtual Conference (online) in early December 2022.

Performance of the above tasks are considered in evaluation of the winning project.

Team projects should be focused on finding the best solution to meet food company expectations in terms of health and safety risks, improvement of economic value, quality enhancement of products, improved sustainability, etc. Practical work in a lab is not required.


You must indicate the title of your project in no more than 100 characters (including spaces) and the description of the problem/solution in no more than 1000 characters (including spaces).

You should describe the problem/solution by

  • identifying a specific problem or challenge in modernization of a traditional food, and
  • giving an outline of the solution you plan to develop.

You should include the first and last name and the email of each team member.

Project proposals will be evaluated based on the matching of the title and problem/solution to the main topic of the competition. Proposals with content not matching the competition topic will be not accepted.




For any questions, please do not hesitate to contact us at