International recognition for student’s pop-up yoghurt cup

Stellenbosch University Food Science student Sarah Erasmus’ design of a collapsible plastic cup in which to mix instant yoghurtStellenbosch University (SU) Food Science student Sarah Erasmus’ eye-catching design of a collapsible plastic cup in which to mix instant yoghurt was placed among the top 13 entries in the International Student WorldStar packaging design competition.

More than 230 entries from 17 countries were received for this international student competition, which is hosted by the World Packaging Organisation (WPO).

Although Sarah’s idea was not placed under the top 3 ultimate winners, she received a spot along with entries from China and Sri Lanka in the Merit category. Two other South African students, Judy Kriel of North West University and Erick Strydom of the Central University of Technology, were also among the 10 students listed in this category.

Another SU student, Stephanie Bosman, received a certificate of acknowledgement for her design of recyclable dip packaging that can be reused to plant seedlings in.

Sarah Erasmus Stellenbosch University Food Science student placed in top 13 in Worldstar Student Packaging Design Competition“It’s the first time that our Food Science students from Stellenbosch University have taken part in this international competition,” says a proud Prof Marena Manley, who teaches a module in packaging to SU fourth-year Food Science students.

For the past four years, however, her students have entered the Student Gold Pack competition of the Institute of Packaging South Africa (IPSA).

Sarah received a gold medal at this local competition in 2012, while Stephanie received a silver award. They also qualified for the international competition.

These two students both received their BSc degrees in Food Science cum laude in 2012, and are now working towards their MSc degree in this discipline.

For more information on the results, visit www.iopp.org/worldstarstudent

Follow this link to find out more about the Department of Food Science at Stellenbosch University