Ahmedabad. The Entrepreneurship Cell of Nirma University organised a social entrepreneurship competition, Hult Prize for its students. The event happened in multiple phases from July to December.
Hult Prize is an annual competition organised to promote and make the students aware of the concept of social entrepreneurship. It focuses on the identification of social issues and finding solutions for the same. This year’s theme is Food for Good.
Mr Hamza Abubakar, Campus Director, Nirma University, and Ms Nelly Andrade, Global Head of Programs, Hult Prize, conducted the online Introductory Session. The streaming of the Community Buildup Program was on YouTube Live. There were sessions by international speakers, mentoring, ice-breaking, and team building in which saw participation from over 50 students. The event saw a total participation of 1,000 students.
For the finals, the teams were assigned a mentor to hone their ideas under a month-long Accelerator Program. The finals was on December 9 and Dr Anup Singh, Director General, Nirma University graced the event. In addition to expressing his support to the participating students, he shared valuable insights for the Hult Prize community. The team was thankful to Dr Mehul Naik for his continual support throughout the span of the campaign. Prof Rashmika Shah was instrumental in guiding the team and mentoring participants towards scaling them to a multi-million impact. To select the best among them, the judges were Mr Anay Mashruwala, Partner, Head Marketing & Quality Control at M/s Venus Engineering Works; Mr Jatin Kataria, Founder and CEO of WE Group; Dr Preet Deep Singh, AVP Invest India and Mr P Rajan Matthews, Chief Brand Mentor, Next Food and Beverages Brands, did a thorough evaluation before announcing the results.
Out of the Top 6 teams, the one Team that won the Hult Prize OnCampus Round x Nirma University is The Missing Ingredient. The team members were Bhavik Doshi, Nischal Mehta, Krisha Ghetia, and Mansi Ukani. The team aims to replace the Missing Ingredient in the routine of cancer patients and those susceptible to it by enhancing dietary requirements. They aim to do this by not adopting the medicinal way of treating, they tend to bring a change in the intake of functional food. They will do this by providing recipes based on their intensity of the disease, that includes the proper combination of functional food which are known to starve cancer cells to death.
The team with their ardent members will be now heading towards the Regionals of the Hult Prize’21. This event marked a 6-month long entrepreneurial event at Nirma University. Through an untethered contribution from the team and continual support both from the Hult Prize Foundation and Nirma University, this was a true reflection of the spirit of entrepreneurship dwelling in the campus.