VIU microbiology and culinary arts students will bring their fermented seaweed creations before a panel of judges, Dragons’ Den style, in the Urchin Tank to have their products assessed for marketability Wednesday, Nov. 23. (Vancouver Island University photo)

VIU microbiology and culinary arts students will bring their fermented seaweed creations before a panel of judges, Dragons’ Den style, in the Urchin Tank to have their products assessed for marketability Wednesday, Nov. 23. (Vancouver Island University photo)

VIU students in Nanaimo to pitch their seaweed products on Dragons’ Den-style show

‘Urchin Tank’ panel of judges will assess students’ projects

Vancouver Island University microbiology and culinary arts students will pitch fermented seaweed products to a panel of judges in the Urchin Tank.

The Urchin Tank, hosted by VIU’s Centre for Seafood Innovation, is a Dragons’ Den-style show and the culmination of the ‘Seaweed Challenge’ project that involved about 30 students combining their talents and knowledge in their fields of study to develop safe and tasty fermented seaweed products that could be commercialized.

The students’ creations will be presented at VIU’s Malaspina Theatre on Wednesday, Nov. 23, when judges on the Urchin Tank panel will give constructive feedback and express interest they might have in helping bring products to market. Judges will be Majid Hajibeigy of Canadian Pacifico Seaweeds, Jordan White from Naas Foods Inc., and Dafne Romero from North Pacific Kelp. The event is being hosted by VIU’s Centre for Seafood Innovation.

The public is welcome to attend. Proceeds from ticket sales, which can be purchased by donation through Eventbrite, will be used to fund more Centre for Seafood Innovation learning opportunities for students. Students will showcase their products in the theatre lobby from 5:30-6:15 p.m. and the Urchin Tank show goes from 6:30-7:30 p.m.

To learn more and purchase tickets, visit http://rb.gy/0kbbbn.


photos@nanaimobulletin.com
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