• In the heart of Galați, at the Faculty of Food Science and Engineering of the "Dunărea de Jos" University, a team of students and professors has created a new product that promises to revolutionize the healthy snacks sector: "FoodCell" protein biscuits.
This innovative creation, made from buckwheat and buttermilk, will represent Romania at the prestigious international competition Ecotrophelia Europe 2025, which will take place in October, at Anuga Cologne, in Germany. The project, which has already won over the jury of the national phase of the competition, is proof of the excellence and creativity of academic research in Romania.
"FoodCell" biscuits are not only a delicious snack, but also a product designed to meet the modern needs of consumers. Made from local ingredients, they combine buttermilk – a by-product of butter production, rich in nutrients, but little exploited in Romania – with buckwheat, a gluten-free pseudocereal, renowned for its high fiber, protein and mineral content. The result is a savory biscuit, with a subtle taste of dill and granulated onion, accompanied by a spreadable cream also made from buttermilk and whey proteins, seasoned with spices and chili flakes.
This protein snack was designed to provide quick and sustained energy, making it ideal for sports, adventure or hiking enthusiasts. "FoodCell" stands out for its impressive nutritional profile: it contains essential amino acids, electrolytes for body recovery, phospholipids and flavonoids with antioxidant role, as well as carbohydrates with a low glycemic index. The biscuits are suitable for people with gluten intolerance, being a healthy alternative to the sweet protein bars or shakes on the market. In addition, the product respects the principles of the circular economy, having a reduced carbon and water footprint, which makes it not only nutritious, but also environmentally friendly.
An elite team behind the invention
The "FoodCell" project is the result of the work of an interdisciplinary team of dedicated professors and students. Coordinated by Prof. Dr. Eng. Daniela Borda, together with Prof. Dr. Eng. Felicia Stan, supervisor Dr. Eng. Iulia Bleoancă and supervisor Dr. Eng. Corina Neagu, the team also includes the talented students Daniela Țiuleanu, Iulia Glugă, Daniela Stănică, Denisa Leonte and Petrișor Postolache. These young researchers combined scientific knowledge with an innovative vision, creating a product that meets both nutritional, aesthetic and practical requirements.
A distinctive element of the project is the ingenious packaging, designed in the form of a "battery" made of biopolymer materials, symbolizing the energy provided by the biscuits. The packaging, equipped with a screw cap and aluminum foil for the cream, has already been awarded for originality, consolidating the status of "FoodCell" as a complete product, ready to conquer the international market.
Lower Danube University" from Galați is not at its first participation in Ecotrophelia, a renowned competition dedicated to innovation in the food industry. Over the years, the faculty has been recognized for other award-winning creations, and in 2018, another team coordinated by prof. dr. ing. Daniela Borda obtained the grand trophy with an innovative plum and quince ice cream. These achievements underline the institution's commitment to promoting products "with clean label", based on natural ingredients and sustainable technologies.
On the way to Germany
After winning the national phase of the Ecotrophelia, the “FoodCell” biscuits are ready to impress the European jury at the final in Germany. The team from Galați is not limited to presenting the product, but has also developed a detailed proposal for industrial-scale production, as well as a simulation of the packaging in series format, aspects that demonstrate a complex and professional approach.
In addition to participating in the competition, the faculty aims to obtain a patent for the “FoodCell” and attract investors to turn this idea into a product available on store shelves. Given the university’s previous success in turning student innovations into commercial realities, the prospects are promising.
“FoodCell” is not just a biscuit, but a success story that combines the academic tradition of Galați with the modern vision of healthy eating. Through the hard work of students and professors, “Dunărea de Jos” University continues to demonstrate that Romania can excel on the international stage of food innovation. In October, the buckwheat and buttermilk protein biscuits will proudly carry the Romanian flag at Ecotrophelia Europe 2025, with the hope of bringing home a new trophy.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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Congratulations to the students and professors from Dunărea de Jos University, Galați, who designed the buttermilk biscuits, Foodcell.
After reading the press article promoting this new product, I would be particularly interested in tasting it. Is it possible to commercialize it and how could I obtain it?
Thank you in advance and I wish the team much success at the competition in Germany.
I read the press article promoting Foodcell buttermilk biscuits, an achievement following scientific research by students from Dunărea de Jos University, Galați.
I want to know if they can be sold and how.
Thank you.
They can be ordered or found in stores.