Students from the second and fourth years of Food Science Engineering and Industrial Food Science Engineering at Universidad del Valle de Guatemala (UVG) participated in the II Food Expo 2025. The event served as a platform for students to present their research and development projects, demonstrating the application of science, technology, and engineering in the food industry.
The university has organized this fair for over two decades with the aim of showcasing how students strengthen their skills and knowledge related to processes in the sector.
Second-year students took part in the Chemical Analysis in the Food Industry course. This course was designed to help students understand both theoretical and practical aspects of quantitative chemical instrumental analysis methods. During the second semester of 2025, Ing. Ingrid Yurrita taught the theoretical component and oversaw laboratory work.
A jury awarded prizes to several groups:
First place went to "Horneando salud." Students Fátima Escalón, Natalia Dardón, Andrea Méndez, and Katherine Muller analyzed protein, fats, ash, and dietary fiber in cookies made from rice flour and flaxseed.
Second place was awarded to "¿Quién gana la batalla de la proteína?" Marcela Juracán, Daniela Ruano, Sofía Tavico, and Sofía Véliz evaluated protein content in various types of meat, including vegan options.
Third place went to "Detrás del crunch." Karen Barrios, Édgar Elías, and Ana Lucía Soto examined fried snacks for sodium levels, fats, fatty acid profiles, moisture content, and artificial colorants.
An honorable mention was given to "Greenfactor." Team members Sophia Alonzo, Pamela Herrera, and Mariandreé Meza presented their project “Más allá del matcha,” which focused on analyzing color, sugars, caffeine content, and antioxidants in four different brands of matcha beverages.
Fourth-year students enrolled in the Food Processing and Technology course also participated. They studied unit operations applied to food products such as thermal processing of low-acidity foods, aseptic processes, drying techniques, and high-pressure processing.
During Food Expo 2025 they presented projects aimed at optimizing production and distribution within the food supply chain. The winners were:
First place: "Carne Brío," developed by Cristina Estrada, Krista Linares, and Sofía Aquino. They created shredded pork in tamarind sauce that was canned and sterilized using an autoclave process.
Second place: "La Base," by Sofía Cruz, María José Liquidano, Victoria Aguirre, and Samantha Nichols. Their product consisted of a cooked base made from tomato, caramelized onion, bell pepper chili peppers (chile pimiento), and spices. It stood out for its longevity and quality achieved through commercial sterilization.
Third place: "Salsa Jocón," developed by Valeria Álvarez, Valentina Guzmán,and Alejandro Diguero. They created a green sauce inspired by Jocón—a traditional dish made with tomatillo (miltomate)and chicken originating from Huehuetenango.
Food Expo 2025 allows students to combine science,t echnology,and innovation to optimize processes while designing safe,nutritious products. The program enables specialization in innovation as well as development of new food proposals meeting high standards for qualityand safety.More information is available on the university’s website.
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