Theme:

This competition aims to unleash the talent of students to improve the nutritional value of Jordanian traditional foods using functional foods. The outcome of this competition will reflect the students’ knowledge, skills, and teamwork capacity in this field.

Eligibility:

- Participants should be students, enrolled this semester, in any of the following universities: Jordan University of Science and Technology, University of Jordan, Al-Balqa Applied University, Jarash University, and Mutah University.

- Students from any major are welcome to participate.

Competition Phases:

Phase 1:

Participants are asked to form a group of three students and create a group name.

Phase 2:

Participants must write a preproposal (2-3 pages, Font: Times New Romans; size: 12, double space) that describes their project topic, idea, and significance. The

committee will review the preproposals and select the groups with the best ideas to move to Phase 3 of the competition.

Phase 3:

Participants will demonstrate their project using a short video (4 to 5 minutes, format) or a scientific poster. The top 18 projects will be notified to present their project in front of a committee (10 to 15 minutes plus Q&A).

Deadlines:

Phase 1:

The group name and member list must be submitted electronically in the format of a pdf file by 3 p.m. Thursday, Oct 17th, 2019.

Phase 2:

The pre-proposal must be submitted electronically in the format of a pdf file by 3 p.m. Thursday, Oct 24th, 2019. Groups will be notified by email whether they were selected

or not to move to Phase 3 of the competition by Monday, Oct

28th, 2019.

Phase 3:

The project video/poster must be submitted electronically by 3 p.m. Thursday, Nov 28th, 2019. The top 18 projects will present their projects on Wednesday, Dec 4th, 2019.