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Published 10 October 2017

For Goodness Cake!

The 2017 NZIFST CREST Challenge is "Whey Cool"

Congratulations to all of the students, teachers, mentors, sponsors, judges and supporters involved with the 2017 NZIFST CREST Student Product Development Challenge.

Judging for the 2017 Challenge took place in late September.

The judging functions were hosted by the Auckland Branch NZIFST held at Saint Kentigern College and Central Branch NZIFST  held at Massey University.

A total of 28 teams entered their projects into the competition section of the Challenge.

Those who attended the judging events got to sample a diverse range of products the students had developed including chilli chicken snacks, sauces, lactose-free and savoury ice-creams, yoghurt, muesli-bars, snacks, bagels, nutritional beverages, waffles, custard and cakes- just to mention a few!

The NZIFST CREST Challenge is an exacting and multifaceted learning experience . As one student commented:

"Reflecting on how far we have come with this product is so rewarding and I have enjoyed all the ups and downs which have come from undertaking such a rigorous project. From the CREST process, I have gained valuable skills in food technology, organisation and collaboration and feel extremely lucky to have been given the opportunity to develop this product by school, CREST and NZIFST.

This project has given me a positive insight into the food development profession and what goes into designing new products, which has sparked an interest for me to pursue once leaving school."

The students were presented their Team Silver Challenge CREST awards by Professors Lynnette Ferguson (University of Auckland) and Steve Flint (Massey University).

Source: Royal Society Te Apārangi