The Institute of Food Technologists (IFT), a nonprofit
scientific organization committed to advancing the science of food
and its application across the global food system, is proud to
announce the winners of the IFT Student Association (IFTSA) product
development and research competitions. The winners were revealed at
the IFTSA Closing Ceremony at the recently completed IFT FIRST:
Annual Event and Expo, the popular food science, technology, and
innovation event that was held July 14-17, 2024, in Chicago.
“Some of my favorite IFT FIRST moments every year are the
student competitions and research showcases that allow our next
generation of food leaders to share their passion and brilliance
with the global science of food community,” said IFT CEO Christie
Tarantino-Dean. “While the IFTSA Closing Ceremony recognizes the
winners of these competitions, it truly is a celebration of our
growing student community and their commitment to driving impact
through innovation.”
A summary of Achievement Award and Competition Winners is
below:
American Egg Board Eggcelerator Lab
Product Development Competition
New this year, the American Egg Board celebrated the winners of
its Inaugural Eggcelerator Lab Product Development Competition,
which challenged students to push the boundaries of snack-making to
develop a novel snack product capable of making a good source of
protein claim with the majority of protein sourced from egg
ingredients. The first-place recipients were Sanket Prakash Vanare
and Mackenzie Bui from the University of Georgia, Athens for
Eggspresso, a dried powder that transforms into a high
protein iced coffee beverage when added to ice water. The duo won
$8,000 as part of the grand prize recognition.
IFTSA & Mars Product Development
Competition
Through a 34-year sponsorship with Mars Wrigley, school teams
develop a new food idea and carry the concept through marketing and
production. The winner of the IFTSA and Mars Product Development
Competition and recipient of the $3,000 first place prize was the
team from Chapman University for SOL – Spice of Life,
a vanilla chai-flavored, shelf-stable ultra-high temperature,
dairy-based wellness beverage. It is a pioneering ultra-filtered
milk-based wellness shot offering unparalleled versatility in
consumption methods while accommodating lactose-intolerant
individuals. The product also contains cognitive functional
ingredients including L-theanine to provide alertness and mental
clarity beyond the benefits of caffeine.
Developing Solutions for Developing
Countries Product Development Competition
The IFTSA Developing Solutions for Developing Countries Product
Development Competition promotes the application of food science
and technology and the development of new products and processes
that are targeted at improving the quality of life for people in
developing countries. This year’s winner and taking home the $3,000
top prize was the team from the University of Costa Rica for
HopEnergy, an instant powdered drink designed for migrants
passing through Costa Rica made from panela, milk, grains, and
seeds. It is high in protein and calcium, and is a source of iron,
vitamin A, and fiber. The Developing Solutions for Developing
Countries competition is sponsored by Feeding Tomorrow Fund of IFT,
which encourages, promotes, and rewards the excellence of students
pursuing careers in the science of food through various efforts
including a variety of academic tuition scholarships.
Smart Snacks for Kids Product
Development Competition
The IFTSA Smart Snacks for Kids Competition challenges students
to develop a fun and nutritious food or beverage product for kids
and/or teens that abide by the USDA “Guide to Smart Snacks in
School” recommendations, which aims to offer kids foods and
beverages with more whole grains, fruits and vegetables, leaner
protein, and low-fat dairy while limiting foods with too much
sugar, fat, and salt. The winner of the $3,000 top prize was the
team from McGill University for Magic Mud Pot, a
delightful, health-conscious, and engaging alternative to
traditional chocolate pudding. Designed to captivate children and
satisfy the requirements of parents and schools alike, these
gluten-free and nut-free treats offer a decadent cup of chocolate
black bean pudding crowned with a lid split into two compartments –
one containing vegetable-shaped gummies and the other containing
chocolate quinoa crumble. Last year, McGill University also won
this product development competition for Hungry Monsters.
Graduate Research Video
Competition
A long-time sponsor of the event, Campden BRI offered graduate
students the opportunity of a lifetime. The winner of the Graduate
Research Video Competition – which featured graduate students
showcasing their original research in a fun, creative, three-minute
video – is invited to visit Campden BRI in the United Kingdom.
Ivannova Lituma from Louisiana State University won
for her research on “Effect of UV-C Light Treatment Against
Listeria Monocytogenes on Hydroponically Grown Lettuce and its
Effect on Quality.” As winner, Lituma will join last year’s winner,
Oregon State’s Jenna Fryer, on a 10-day industry visit in the
United Kingdom where she will have the opportunity to experience
each of the major divisions of Campden BRI (science, technology,
brewing, and knowledge management) and gain insight into the UK/EU
perspective.
Undergraduate Research
Competition
Sponsored by Phi Tau Sigma, the Undergraduate Research
Competition was designed to showcase outstanding research at the
undergraduate level. Stefhanie Loaiza-Sanchez from the
University of Costa Rica was recognized for her research on
“Prevalence and inactivation of Salmonella in microwaveable frozen
ready-to-eat (RTE) and not-ready-to-eat (NRTE) chicken
products.”
College Bowl
Since 1985, the IFTSA College Bowl Competition has tested the
knowledge of student teams from across the United States in the
following areas: food science and technology, the history of foods
and food processing, food law, and general IFT/food-related trivia.
The College Bowl is designed to facilitate interaction among
students from different universities and provides a forum for
students to engage in friendly competition. Teams from universities
and institutions competed in regional competitions within eight
geographical areas. The winning regional teams then competed live
in a final competition at IFT FIRST. Earning the prestigious title
of College Bowl champion this year was the University of
Wisconsin-Madison, which completed its undefeated run with a
victory over California State Polytechnic University, Pomona in the
finals.
Excellence in Leadership: Graduate and
Undergraduate
The Excellence in Leadership Award recognizes two student
members of IFT, one undergraduate and one graduate student, who
have demonstrated exemplary leadership in their execution of
student activities that furthers the mission of IFT. The graduate
student winner was Cyprian Syeunda from Texas A&M
University, and the undergraduate winner was Sebastián
Andrés Garzón García from Universidad San Francisco de Quito
(USFQ). USFQ is one of three new IFTSA Chapters this year.
Chapter of the Year
The Chapter of the Year Award honors one IFTSA Chapter that
exemplifies IFTSA’s Vision and Mission and providing value to its
members locally. This award also honors outstanding chapters in
each of the following strategic promises: Prepare for the Future
and Celebrate the Community. There are more than 60 IFTSA Chapters
around the world. The winning Chapter this year was Iowa State
University.
IFTSA is a student-governed community of IFT members. The
mission-driven organization executes programming and competitions
throughout the year, supports student members and chapters, and
aims to develop the leaders in the future of the science of
food.
“IFTSA helps students become more involved with the broad
science of food community. Not only can students connect with other
students who will one day become their peers, but they can also
connect with current and past professionals who can offer valuable
mentorship and guidance, as well,” added IFTSA President Luuvan
Hoang. “Together, we can end world hunger and feed the world for
future generations.”
To learn more about becoming a student member and taking
advantage of networking, education, and advocacy opportunities
year-round, email membershipinfo@ift.org.
About Institute of Food Technologists Student
Association
The Institute of Food Technologists Student Association (IFTSA)
is a student-governed community of more than 2,000 IFT members
spanning 62 Chapters in 60 countries. IFTSA’s vision of a global
community of inspired and informed students who are prepared for a
future in food drives its mission to enrich the academic experience
and empower students to thrive individually and together. To
prepare the future and celebrate the community, IFTSA provides
opportunities beyond the classroom and lab, grows student networks
to facilitate meaningful and lasting connections, as well as
includes and promotes diverse perspectives and backgrounds to
foster a culture of belonging. For more information, visit
ift.org/community/students.
About Institute of Food Technologists
The Institute of Food Technologists (IFT) is a global
organization of over 11,000 individual members from more than 90
countries committed to advancing the science of food. Since 1939,
IFT has brought together the brightest minds in food science,
technology and related professions from academia, government, and
industry to solve the world’s greatest food challenges. IFT works
to ensure that its members have the resources they need to learn,
grow, and innovate to advance the science of food as the population
and the world evolve. IFT believes that science and innovation is
essential to ensuring a global food supply that is sustainable,
safe, nutritious, and accessible to all. For more information,
please visit ift.org.
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Dennis Van Milligen Director, Public and Media Relations
Institute of Food Technologists 630-853-3022 dvanmilligen@ift.org
Frannie Comstock Manager, PR and Marketing Institute of Food
Technologists 513-374-8900 fcomstock@ift.org