Award to product created by students of the Faculty of Veterinary Medicine

The Garlicado team, formed by students of the degree in Food Science and Technology, won first prize in the 7th edition of the ÉcoTrophélia Spain Awards, organised by the Spanish Food and Drink Industry Federation (FIAB). This sweet cream made of black garlic and avocado pit - which works toward the gastronomical inclusion of sub-products from the food and drink industry - was chosen by the jury as the most innovative product 2016.

The competition, addressed to undergraduate and graduate students, is based on the creation of an innovative food product in which an environmental character and generation of knowledge prevail in any of the food & drink sectors (nutrition, health, food safety or sustainability, etc.).

Garlicado is a sweet cream made of two very different colours and flavours. On the one hand black garlic cream and on the other an infusion of avocado pit combined with ginger. "It is the perfect accompaniment for side or main dish, whether it be meat or fish, cheese or toast. The great amount of antioxidants makes it a very healthy and beneficial product", assure the creators of the winning project Guim Padrós Rusiñol, Anna Pagès Aranda, Jonathan Pérez Rodríguez, Ariadna Roquer Befani and Jordi Soley Mercader. They will all be in charge of representing Spain in this year's ÉcoTrophélia Europe 2016, which will take place in autumn at the international food exhibition SIAL in Paris.