My Experience at Ecotrophelia 2026
By Samir Mammadov
Have you ever wondered what it is like for WUR students to take part in challenges beyond their regular studies? This year, I got the chance to experience it myself through ECOTROPHELIA, and I want to share my journey of stepping into the world of food innovation, teamwork, and sustainability.
What is Ecotrophelia
ECOTROPHELIA is a European student competition where teams create innovative food products that contribute to a more sustainable food system. Before reaching the European finals, each country organises its own national selection. Here, student teams pitch their ideas, receive feedback from experts, and compete for the chance to represent their country. In the Netherlands, the competition brings together students from different backgrounds who want to turn sustainable food concepts into real products. The ideas developed through ECOTROPHELIA range from sustainable snacks and beverages to plant-based alternatives and solutions that reduce food waste or use upcycled ingredients.
How did I join
My journey with ECOTROPHELIA started when my friends from the Food Technology master’s programme at Wageningen University & Research heard about the competition through their courses. The topic matched their studies, so they wanted to form a team and develop a sustainable food product. When they invited me to join, I was immediately interested. Food innovation is not my main field of study, but I saw it as a chance to step outside my comfort zone and try something new. I have always enjoyed creating food-related ideas, so ECOTROPHELIA felt like a great opportunity to explore my curiosity through a hands-on project.
Group work
After forming our team, we brought together students from different but related backgrounds who were interested in joining the competition. We started with brainstorming sessions where everyone shared ideas and explored different possibilities for a sustainable food product. After discussing and evaluating many concepts, we narrowed them down and chose the idea we wanted to develop further. From there, we organised weekly meetings to track our progress, divide tasks, and make sure we stayed on schedule. We worked on developing the product from scratch, testing and improving it, while also preparing the required report and product description based on the competition guidelines.
What was our idea
Our team created KvassUP, a naturally fermented drink made from leftover bread that would otherwise go to waste. We wanted to give bread waste a new purpose while taking inspiration from the traditional drink kvass. We created our own version with ginger and lemon flavours, combining tradition with a more sustainable approach. Making the drink was one of the most fun parts of the project. We experimented with fermentation, tested different recipes, and saw how the product changed over time.
How did it go
After months of teamwork, we were excited to reach the national finals of ECOTROPHELIA Netherlands. Presenting KvassUP to the jury was a great experience, as we could share our journey and explain the story behind our product. We received positive and helpful feedback, which showed us that our idea had potential and that our hard work was appreciated. Although we did not finish in the top three, we were proud to reach the finals and represent our university. Looking back, the experience was about much more than the competition. We learned a lot, enjoyed the process, and discovered what it takes to turn a sustainable idea into a real product.
Main Takeaway
My biggest takeaway is to say yes to unexpected challenges, even when they are outside your comfort zone. Before ECOTROPHELIA, I had little food innovation experience, but I decided to try something new and learned a lot. My advice to WUR students is to use the network, connect with people from different programmes, and join events that interest you. University is not only about lectures and exams. Some of the best memories come from trying new things, meeting people, and working together on exciting projects.
Cheers,
Samir
