VIU students showcase innovative seafood creations during Urchin Tank

January 06, 2024

What: Urchin Tank – Seaweed ChallengeWhen: Friday, November 24, 5 to 7:30 pmWhere: VIU’s Malaspina Theatre (Building 310), Nanaimo campusVancouver Island University’s (VIU’s) Urchin Tank is back this fall with five new student teams competing to see who has created the best fermented seaweed product. Urchin Tank is a Dragons’ Den-style show where students pitch their products to a panel of industry judges. Behind-the-scenes footage of the teams creating their products will be screened as each team enters the Urchin Tank show. Attendees will have a chance to sample the students’ seaweed creations and learn about the science behind the seaweed fermentation process before the main event. Doors open at 5 pm to allow time to sample products and the Urchin Tank show begins at 6 pm.

What: Urchin Tank – Seaweed Challenge

When: Friday, November 24, 5 to 7:30 pm

Where: VIU’s Malaspina Theatre (Building 310), Nanaimo campus

Vancouver Island University’s (VIU’s) Urchin Tank is back this fall with five new student teams competing to see who has created the best fermented seaweed product.

Urchin Tank is a Dragons’ Den-style show where students pitch their products to a panel of industry judges. Judges include Majid Hajibeigy, Canadian Pacifico; Dafne Romero, North Pacific Kelp Wild Foods; and Mark Smith, Pacific Seaweed Industry Association. The event is hosted by VIU’s Centre for Seafood Innovation. It is the culmination of a semester-long innovation challenge where VIU microbiology and culinary arts students teamed up to develop fermented seaweed products with the goal of creating products suitable for commercialization.

Behind-the-scenes footage of the teams creating their products will be screened as each team enters the Urchin Tank show. The documentary footage was captured by VIU digital media students.

“Once again the students are blowing my mind with their creativity and enthusiasm,” said Debra Hellbach, Manager of VIU’s Centre for Seafood Innovation. “This project provides meaningful learning experiences through applied research and public education.” 

The event is open to everyone. Attendees will have a chance to sample the students’ seaweed creations and learn about the science behind the seaweed fermentation process before the main event. 

Doors open at 5 pm to allow time to sample products and the Urchin Tank show begins at 6 pm. Tickets are by donation and are available on Eventbrite. Proceeds will help fund future experiential learning opportunities at VIU.

-30-

Media Contact:

Rachel Stern, Communications Officer, Vancouver Island University

C: 250.618.0373l E: [email protected] | T: @VIUNews

The source of this news is from Vancouver Island University

Popular in Research

1

Feb 19, 2024

Two Simple Words May Help Decide Immigration Case Before the High Court

2

Feb 24, 2024

AI agents help explain other AI systems

3

1 week ago

NYU Steinhardt participates in Carnegie Hall’s City-Wide Festival on the Artistry of Germany's Weimar Republic—Feb. 4-April 27, 2024

4

Feb 13, 2024

AI innovation helps create authentic, pitch perfect vocals

5

Feb 13, 2024

Forty-Seven Vietnamese Scientists Honored Among the 100,000 Most-Cited Researchers

Iowa caucus turnout for 2024 and how it compares to previous years

1 hour ago

Gov. Abbott says Texas wildfires may have destroyed up to 500 structures

1 day ago

Texas wildfires: At least 1 dead as large fires sweep through the state’s panhandle, including the second-largest blaze in state history

2 days ago

Donald Trump advertises on MSNBC in New Hampshire to slow Haley

3 days ago

Food for thought

1 hour ago

Richard Wiesman, professor of the practice in mechanical engineering, dies at age 69

1 hour ago