The Master's Degree Course team in Scienze Tecnologie Alimentari e Food Design dell 'Università Campus Bio-Medico di Roma wins first place in Ecotrophelia Italia 2026, one of the main European competitions dedicated to eco-innovation in the food sector, organized by Federalimentare and held at the Eataly Congress Center in Rome.
Born with the aim of promoting sustainability in production processes and enhancing the recovery of industrial by-products according to the principles of the circular economy, the competition confirms itself every year as a reference event for university students and students from ITS in the agri-food sector. The initiative involves teams committed to development of innovative and sustainable products, capable of responding to the new needs of the food market through concrete solutions, attentive to environmental impact and oriented towards the efficient use of resources.
The event benefits from the authoritative scientific patronage of ENEA - National Agency for New Technologies, Energy and Sustainable Economic Development, in addition to the support of Food Edu – Italian Food Education Foundation, CLAN – National Agrifood Cluster and NATO – Council of the National Order of Food Technologists.
To represent UCBM and the project that won the prize of 2.000 euros was "EdlyQ", a 100% plant-based edible straw and source of fiberCreated with the idea of offering a sustainable alternative to traditional disposable straws, this straw guarantees excellent hold in cold liquids for 25 minutes. A product that combines innovation, functionality, and environmental awareness, developed through a multidisciplinary process involving scientific, technological, and food design expertise.
The industrial prototypes presented were evaluated by a jury of experts, chaired by the newly elected President of the Young Entrepreneurs of Federalimentare, Marcello De Nigris, and composed of representatives from the worlds of institutions, research, business, and nutrition. The projects were evaluated based on specific criteria of innovation, sustainability, and effectiveness in applying the principles of the circular economy.
"I congratulate all the teams for the extraordinary level of the products in the race.", he claims The Nigris. "For me and Federalimentare, it's a source of immense pride to give these young people their initial push, helping them transform splendid intuitions into industrial products and entrepreneurial realities."
De Nigris continues recalling Carlo Petrini: "His presence and his thinking also inspired Eataly—which hosted our work today—created to apply the Slow Food philosophy of 'good, clean, and fair' on a large scale."
The success achieved confirms the value of academic education as a space for experimentation and the concrete application of skills. "Students have the opportunity to develop specific skills and put into practice everything they have learned.", underlines the Prof. Gianfranco Pannella, professor of the Degree Course in Food Science and Technology and Food Design.
An approach that fully reflects the vision of the course of study, oriented towards training professionals capable of leading change in the agri-food sector. As highlighted by the Prof. Marco Santonico, President of the Master's Degree Course in Food Science and Technology and Food Design, the goal is to "create professionals who can innovate in the food sector, taking into account aspects related to sustainability, the circular economy and food quality".
The project is also based on a strong multidisciplinary approach, a distinctive element of the training path. UCBM. "The concept of food design must include the idea, the research, the process, the sensorial, economic, regulatory aspects, the labelling, the accessibility of the product.", explains the Prof. Emanuele Marconi, Vice Dean of the Departimental Faculty of Science and Bio-Technology UCBM.
Thanks to the victory, the team UCBM will represent Italy in the final of ECOTROPHELIA EUROPE 2026, scheduled in Paris next October.
This result confirms the mission of the Master's Degree in Food Science and Technology and Food Design: to train professionals capable of innovating the food sector through sustainable, technologically advanced solutions geared towards future challenges.
