As Sri Lanka navigates the challenges of global food trends, investment in research and development within the food industry is crucial. The universities still need to work on value addition and sustainable innovative methods to ensure that Sri Lanka is food secure and economically resilient while competitively actively on the international platform. Especially Uva Wellassa University has shown great leadership and initiative in their research works focusing on novel foods which is indeed commendable. With its drives toward entrepreneurship and applied sciences, Uva Wellassa University is positioned as an important contributor to closing the disconnect between conventional food production and the industrial needs.

The 13th Annual Food Festival, Deliciosa 2024, was a spectacular celebration of culinary creativity and scientific exploration, orchestrated by the undergraduates of Food Engineering and Bioprocess Technology from the Science and Technology degree program at Uva Wellassa University of Sri Lanka was successfully completed on January 28, 2025 with the participation of Senior Prof. Kolitha Bandara Wijesekara, the Vice Chancellor of Uva Wellassa University of Sri Lanka, as the chief guest. A remarkable highlight of Deliciosa 2024 was the extraordinary array of food items presented by students, aimed at adding value to untapped raw food resources and introducing them to the market.

The journey of this festival began in 2009 by the students of Food Engineering and Bioprocess Technology from the Science and Technology degree program, Department of Science and Technology under the visionary leadership of Senior Professor Kolitha B. Wijesekara, the present Vice Chancellor of Uva Wellassa University of Sri Lanka. Initially introduced as a modest food presentation by third-year students, primarily focused on value-added corn-based products, the festival has since transformed into a grand platform for innovation and diversity in food technology. Over the years, Deliciosa has evolved significantly, with students continuously pushing boundaries and exploring new frontiers in Food Engineering and Bioprocess Technology. This year’s event showcased a diverse range of value-added food products crafted from various raw materials, reflecting the dedication, ingenuity, and technical expertise of the students.

Undergraduates meticulously designed each dish using locally sourced ingredients, emphasizing the importance of natural, nutritious, and eco-friendly food options. Among the presented food products, Instant Dal Premix Curry, Pumpkin Seed Bar, Soursop Pudding, Cinnamon Cookies, Carrot Pudding, Kiri Ala Focaccia Bread, Beet Muffins, Laulu Biscuits, Kottamba Ice Cream, Blackgram Cookies, Beetroot Jam, Rosella Jam, and Anoda Herbal Tea stood out as innovative, value-added products with significant market potential. Each creation showcased the students’ ability to blend traditional flavors with modern food processing techniques, demonstrating their ingenuity and culinary expertise. For instance, Instant Dal Premix Curry is currently not widely available in the Sri Lankan market, but introducing it could bring several benefits across multiple dimensions, including convenience, nutrition, and economic potential. An instant dal premix would significantly reduce cooking time, making it ideal for busy individuals, working professionals, and students. Another highlighting product is Rosella Jam which is currently not available in the Sri Lankan market. Rosella, also known as wild hibiscus, is ruby red with a deliciously tart flavour. The Rosella bush produces red edible calyxes that are high in vitamin C. They have a pleasant tart-sweet flavour that goes well in salads, jellies, red sauces, jams, cordials, syrups, fruit teas and wine.

Deliciosa 2024 was more than a tasting event as it blended flavors, textures, and aromas to engage all the senses. Visitors, including faculty members, students, and external participants, were treated to a diverse array of dishes that celebrated both Sri Lankan heritage and contemporary culinary trends. Live cooking demonstrations and interactive sessions provided guests with valuable insights into the science behind food preparation, preservation, and innovation.

Adding an enduring touch to this year’s festival was the introduction of a special feedback Book, where participants could pen down their thoughts, suggestions, and creative ideas. This book, filled with diverse perspectives and inspirations, is set to become a cherished legacy, carrying forward the beauty and innovation of Deliciosa to future generations. It not only captured the festival’s essence but also paved the way for further culinary advancements, allowing future students to build upon the creativity and ingenuity of their predecessors.

In addition to the gastronomic delights, Deliciosa 2024 came alive with vibrant performances by talented students, who captivated the audience with their singing and musical acts. Adding an enriching touch, an engaging presentation highlighted the health benefits and nutritional values of the innovative food creations, offering attendees both entertainment and insightful knowledge. The event underscored the integral relationship between science and gastronomy, demonstrating how food innovation can be both an art and a science.

Heartfelt gratitude is extended to the esteemed Head of the Department, Assoc. Prof. Amila Henagamage, and the dedicated Coordinator, Dr. C. M. Peries, whose unwavering support and guidance were crucial in ensuring the success of Deliciosa 2024. A special appreciation goes to the Department of Tourism Studies of the Faculty of Management, Uva Wellassa University for their unwavering support. This food festival was a testament to the fact that Science and Technology go beyond the confines of textbooks. Through collaboration and collective effort, the organizers, participants, and everyone involved contributed to making the 13th Science and Technology Food Festival a remarkable achievement. Special recognition was extended to the dedicated organizers, faculty mentors, and students who worked tirelessly to make Deliciosa 2024 a grand success. Their passion, creativity, and dedication transformed the festival into a dynamic and engaging experience that highlighted the boundless possibilities within the field of Food Engineering and Bioprocess Technology.

As the festival concluded, it left behind not just memories but also a legacy of inspiration and progress, reinforcing the importance of sustainable food innovation in Sri Lanka. The festival not only fosters academic and practical excellence but also contributes to the advancement of the nation’s food industry by encouraging young minds to think creatively and embrace scientific approaches in their culinary endeavours. With each passing year, it continues to evolve, promising even greater culinary marvels in the years to come.

Prepared by
Assoc. Prof. Amila P. Henagamage, Dr. C. M. Peries and Ms. Mithila weligalla