Campus News

Published by Communications and Public Affairs (519) 824-4120, Ext. 56982 or 53338

News Release

April 08, 2005

Doughnuts, Rendered Gardening Products Capture Innovation Awards

Health-conscious soy doughnuts and organic self-fertilizing gardening products were among the top winners at this year’s Project SOY (Soybean Opportunities for Youth) and Guelph Creative Recycling Initiative (GCRI) finale.

Project SOY is an annual contest for University of Guelph students to develop new uses and markets for soybeans. Its success sparked the creation of GCRI, where students draw inspiration from byproducts of the rendering industry — such as feather meal and tallow — for the creation of new products.

This year's competition concluded April 7. Winners in each of the two categories (undergraduate/graduate and diploma) were presented with first-, second- and third-place awards of $2,500, $1,000 and $500, respectively.

In Project SOY, first place in the undergraduate/graduate category went to Decadence Doughnuts, health-conscious doughnuts incorporating various SOY ingredients, developed by engineering students Sandra Kolaczek and Sayward Fetterly and commerce student Jessica Speziale.

Jonathan Aleong, a food science undergraduate, and Lena Lam, a marketing management undergraduate student, took top honours in GCRI. Their Orga-Culture incorporates various protein meals from the rendering industry to create a unique self-fertilizing line of organic gardening products.

Second place in Project SOY went to Helle Thomsen, Lei Ma and Qian Guo for Chocsoylate, a confectionary product made from chocolate and soy. There was a tie for third place between SOY SMART, an enriched soy protein bread developed by Julie Charman and Adrienne Legris, and ChocoKlodders a chocolate treat made with soy wafers and dehydrated tofu chunks created by Jonathan Aleong and Dawn Robinson. All of the students are food science undergraduates.

In the Project SOY diploma category, Sylvie Dandurand from College d'Alfred took first place for Bouggie, a high-energy health stimulating soup. Second place went to Kemptville College student Leslie Edwardson for her Sweetened Condensed Soy, a lactose intolerant substitute.

In the GCRI, second place went to Agri-Post, a fence post made from recycled agricultural plastics and feather fibres created by history student Kavita Balabhaskatan and agricultural science students Amanda Hammond, Jennifer MacNaughton and Kim Waalderbos.

There was also a tie for third place in the GCRI undergraduate/graduate degree category. Awards went to Chic Sunscreen, a product that used poultry fat and was developed by engineering students Christina Hajdok, Emily Kettel, Hester Knibbe and Emily Stillwell and Renderboard, a particle board product created using various rendered products by engineering students Mark Burger, Tara Morton-Bernas, Jennifer Prine and Lee Weiss.

The award in the diploma category for GCRI went to agricultural student Darryl Ayris from Ridgetown College for his comparative study on using Meat and Bone Meal as a Fertilizer Source for corn.

GCRI is sponsored by Rothsay and U of G. Project SOY is sponsored by First Line Seeds, Agriculture and Agri-Food Canada, Maple Leaf Foods International, the Ontario Ministry of Agriculture and Food and the Ontario Soybean Growers.

For media questions, contact Communications and Public Affairs: Lori Bona Hunt, (519) 824-4120, Ext. 53338, or Rebecca Kendall, Ext. 56982.

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