IFAM students win awards in the “Recipes with Geographical Indication” contest, showcasing the flavors of Northern Brazil.
The Federal Institute of Amazonas (IFAM) celebrates a remarkable achievement in the national gastronomy scene. Student Rafael Guedes dos Santos, from the Food Technology program, won 1st place in the “Dessert” category of the “Recipes with Geographical Indication: Flavors that Tell Stories of Brazilian Territories” contest.
Gold in dessert with Northern flavor
The award-winning recipe, titled “Cabocoffee”, impressed the judges for its creativity and regional identity. The dessert represents the Amazon region by using Robusta Amazon Coffee – Matas de Rondônia (RO), a product with Geographical Indication (GI) status, as its key ingredient.
As part of his prize, Rafael Guedes will cook alongside chef Rui Morschel during the 10th Catarinense Workshop on Geographical Indications & 9th Traditional Products Showcase, taking place from November 26 to 28, 2025, in Florianópolis (SC).
The national contest was organized by the Brazilian Association of Geographical Indications (ABRIG) in partnership with chef Rui Morschel and the Federal Institutes of Espírito Santo (IFES) and São Paulo (IFSP), aiming to promote Brazilian products with origin certification.
IFAM graduate featured in award-winning recipe e-book
Graduate Thomas Ericksen Cavalcante de Araújo, also from IFAM’s Food Technology program, had his creations selected for the contest’s official e-book, to be released in the first half of 2026.
In the “Beverages” category, Thomas will feature the cocktails “Açaí Spritz” – made with Açaí de Codajás (AM) GI – and “Araçá Spritz”, using Abacaxi Novo Remanso (AM) GI. Both drinks are crafted with fermented ingredients developed through applied research at IFAM.
He also created the “Jaraqui with Açaí Nectar from Codajás”, recognized in the “Main Course” category. The dish features the Amazonian fish marinated in an açaí-based sauce aged in balsam barrels, the result of academic research within IFAM’s program.
These achievements highlight the role of Food Technology as a bridge between science and gastronomy, fostering innovation and promoting Amazonian ingredients. The success of Rafael and Thomas reinforces IFAM’s educational excellence and the creative potential of its students.
