The QU alumni associated with Revive, a small start-up.
Doha: Revive, a small start-up food manufacturing project run by a number of graduates from the Human Nutrition Department at the College of Health Sciences member of QU-Health at Qatar University, has qualified for the upcoming trial and velocity phases of the Hult International Competition, also known as the Student Nobel Prize.
Revive has achieved successive achievements, reaching this stage after a long journey that lasted six months, where the company’s directors who are: Katiba Al Ghazali, CEO; Noshin Zehra, CMO; Somaya Youssef, COO; developed a start-up idea, market studies, created prototypes, and networked with different organisations to set up their start-up.
The team won an on-campus stage and reached the top six in the Doha Impact Summit. The team won the wildcard tour to join the best global accelerator program to win the Hult Prize, a competition for undergraduate students from all over the world and for all levels: Bachelor’s, Master’s, and the Ph.D., in which the participating teams compete to develop ideas to establish profitable projects or companies aimed at solving one of the difficult problems in society within the Challenge of the Year.
Revive is the first team to emerge from Qatar University and is currently based in the Qatari market. Within the first phase of the Accelerator program; the team held the top three positions for 3 weeks out of four, and took first place for two consecutive weeks.
Currently, the Revive team will compete for a place in the final stage of the Hult Prize in the United Kingdom in the accelerator program. Equipped with their project to support food sustainability, these nutrition graduates will compete with other candidates from all over the world for this year’s annual Hult Prize.
The winners will then move on to the final stage of presenting their product at the United Nations Headquarters in New York and present it to the Clinton Global Initiative. Dr. Tahra ElObeid, Head of the Human Nutrition Department, confirmed that this project is of great importance from a nutritional and economic point of view.
“Food production requires the use of a lot of natural resources, so food loss or waste results in misuse of resources and will have negative environmental impacts. This project is very important as it reduces food loss and waste, which leads to better resource use efficiency.”
