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The two events have no direct relationshipaverage Joe is not more on his associatesHowever they are more offensive on AccorThe workload became too heavy for a branch to two peopleToday it accommodates all kinds of various productsThis is that promises us a difficult future5 closer to the otherwise impressive levels of its competitorsBarnes Noble... According to the new indictmentSo the success of his entrepreneurial projectThe account is not the prices are too lowFor the agri-food engineering schools, there is now an unavoidable appointment: that of Trophélia (1), a national innovation competition held annually in Avignon. Major originality: Unlike most other student competitions, the candidates show "real" products, on which they have worked for many months. Surprising, often appetizing products... and sometimes confusing.
Launched in 2000 at the initiative of the Actia (2), Agroparc and the Vaucluse CCI, Trophélia, the final took place last week, brought together some 80 teams of three to eight students, representing a dozen schools initially. Subsequently, 19 teams were selected and 6 allowed in the final. "Our goal is before any educational, explains Yves Bayon of walnut, President of the Actia." We want to contribute to the formation of the students, by working together on all aspects of a project the idea industrial production and the placing on the market.
The finalist teams were thus present their product and make it taste a jury of professionals distributors, restaurateurs, industrial... Each project must take into account both the taste qualities or the appearance of the product than its technical feasibility, its positioning marketing, its "business plan", its packaging, its distribution... In short, a true professional approach. Several teams were already in advanced with industry contacts.
"The level of reflection is today very successful, says Valérie Lobry, Director of the SIAL (international fair of food).". This shows that schools provide a complete education, combining technical, marketing, and even communication. Trophélia is a springboard for young people. It is also a source of ideas for our exhibitors. Students bring to our business look different, creative and professional at a time. "A finding that Dominique Loiseau, President of Relais Bernard Loiseau, Seaulieu:"the students are on the lookout for the latest trends." Several of their projects are thus "snacking", which develops, or join the health concerns. Even if what sins yet, sometimes, it is taste, quite simply.
Quality presentations
"Even if they are still improved, most of the products in competition of interest at the gustatory level, believes Christian Etienne, master chef and restaurateur in Avignon. We all were impressed by the quality of the presentations. Obviously, from previous editions of Trophélia, a step was taken. "Students, it is true, to invest in bottom. Most of the teams worked hard, often at night and on weekends, to fine-tune their project and submit it in time. More and more schools also incorporate the work done for Trophélia as part of their course. In total, ten years, are 150 products in all genres, which have been designed by students. Twenty have been marketed. On average, two products of Trophélia are thus placed on the market each year. And others can "inspire" more or less freely distributors or manufacturers.
Competition double also a forum where students present the products that they imagined, and where professionals come "feel trends", interact with competitors, and eventually recruit. A means also for the sector, to show its attractiveness. "We are the first industrial sector of the Hexagon, with some 800,000 jobs," said Valérie Lobry. We feel the effects of the crisis, but much less than others: new graduates should find without difficulties of market opportunities for our companies. "The crisis may even contribute to attract to a sector which, in recent years, was struggling to attract young engineers.
