Event Overview

Innovative Healthy Street Foods is a national-level interdisciplinary innovation challenge that aims to promote disease prevention and therapeutic nutrition through the development of innovative and healthy street foods using local and indigenous ingredients.

Participants will identify a specific disease or health condition and design a street food concept that supports prevention, management, or recovery based on scientifically sound nutritional principles. The challenge emphasizes the use of locally available, culturally acceptable ingredients to ensure affordability, sustainability, and scalability.

By integrating innovation, nutrition science, and real-world feasibility, the challenge bridges the gap between clinical nutrition and everyday food habits, empowering communities to make healthier dietary choices while fostering practical, market-ready solutions in the street food ecosystem.

Objectives

• Promote public health by integrating nutrition science, disease understanding, and food innovation.

• Encourage the reformulation of popular street foods into healthier, scalable alternatives suitable for real-world consumption.

• Combine scientifically sound nutritional principles with creative food concepts to develop healthier street foods.

• Leverage locally available and culturally acceptable ingredients to ensure affordability, sustainability, and scalability.

• Translate nutritional knowledge into practical, real-world food choices that benefit communities.

• Promote healthier dietary habits and raise awareness about the impact of nutrition on disease prevention and overall well-being.

Prizes

• First Position: 72,500

• Second Position: R1,500

• Third Position: 71,000

• Certificates of Participation for all Teams

Who can Participate?

• Undergraduate and Postgraduate & PhD students from Health Sciences & CSE Students
Mode of Event

Offline

Schedule & Timeline

• Day 1: Disease Identification, Concept Development, and Stage One Evaluation

• Day 2: Food Preparation, Final Presentation, Tasting, and Viva Evaluation

Key Benefits & Opportunities

• Hands-on learning in therapeutic nutrition by actively engaging in designing street food concepts to support prevention, management, or recovery of disease or health problems.

• Exposure to interdisciplinary innovation by bringing together students and professionals from diverse fields, fostering collaborative problem-solving and holistic innovation.

• Application of nutrition science to real-life food systems, reformulating popular street foods to be healthier, culturally acceptable, and feasible for real-world consumption.

• Skill development in food safety, creativity, and presentation, ensuring expertise in the street food science and practical culinary innovation.

• Showcase innovative food concepts, receive expert feedback, and build professional and academic recognition.

• Networking opportunities with experts, mentors, and industry professionals in food innovation, nutrition, and public health.

Qualifying Rounds & Selection

• Day-1: (Brainstorming)-Identification of disease, food selection and ingredient locking.

• Day-2: (Idea execution)-Product preparation & evaluation.

Evaluation Based on

• Product execution and presentation

• Innovation and creativity

• Nutrition relevance and therapeutic value

• Hygiene and food safety

• Viva/interview with judges

Coordinator | Point of Contact

Dr. Mandeep Singh Sibian, (Associate Professor)

Contact: +91 94650-44564