Young talent shaping a future-proof food system

Students from Inholland and Vonk presented their innovative food concepts during the recent FICA Summer Event in Delft. The annual gathering brought together bachelor and vocational students, researchers and food professionals around a shared goal: contributing to a fair, healthy and sustainable food system.

Practical and relevant

Eleven bachelor and four vocational student teams worked on real-life assignments from the industry. Their ideas covered a broad range: from flatbreads packed with seasonal vegetables to storytelling for ‘imperfect’ broccoli. One team developed a herbal drink using ginger, turmeric and tamarind, designed to give Indonesia’s peat forests economic value. Another team focused on communication for Olijck Foods’ hybrid seaweed burger. Their research showed that transparency is appreciated, but words like ‘hybrid’ or ‘seaweed’ may put people off. Their advice: keep the messaging subtle and tune into the consumer’s perspective.

The broccoli project also stood out. The students tested packaging and storytelling strategies. Their winning concept – a cellulose net with edible coating combined with a sustainability-focused narrative – earned them the FICA Content Award.

Entrepreneurship at vocational level

Vonk’s vocational students developed their own food startups. From initial idea to pitch, including branding and market positioning, they built full business concepts. The balance of creativity, technical skills and market awareness was clearly demonstrated.

Learning by doing

For many second-year students, the event was their first real introduction to the professional field. They gained experience in collaboration, presenting, and meeting deadlines. “That’s incredibly motivating,” said lecturers Malou Bakuwelen and Annemiek van Breemen. Chair of the day Hans Huibers added: “Food companies depend on innovation, and students are the driving force behind it.”

Inholland.nl