The Institute of Food Technologists (IFT), a nonprofit scientific organization dedicated to advancing food science and its global applications, proudly announces the winners of the IFT Student Association (IFTSA) product development and research competitions. These accolades were presented at the IFTSA Closing Ceremony during the recent IFT FIRST: Annual Event and Expo, which took place from July 14-17, 2024, in Chicago. “The student competitions and research showcases at IFT FIRST are among my favorite moments each year, as they provide our next generation of food leaders a platform to share their passion and innovation with the global food science community,” said IFT CEO Christie Tarantino-Dean. “While the IFTSA Closing Ceremony celebrates the winners, it truly honors our growing student community and their dedication to impactful innovation.”
Here’s a summary of this year’s Achievement Award and Competition winners:
American Egg Board Eggcelerator Lab Product Development Competition
In its inaugural year, the American Egg Board’s Eggcelerator Lab Product Development Competition challenged students to create a novel snack product using egg ingredients as the primary source of protein. The top prize of $8,000 went to Sanket Prakash Vanare and Mackenzie Bui from the University of Georgia, Athens for their product, Eggspresso. This innovative dried powder transforms into a high-protein iced coffee beverage when mixed with ice water.
IFTSA & Mars Product Development Competition
Celebrating 34 years of sponsorship with Mars Wrigley, this competition invites teams to develop and market a new food idea. The $3,000 first-place prize was awarded to Chapman University for SOL – Spice of Life, a vanilla chai-flavored, ultra-high-temperature, dairy-based wellness beverage. This product not only accommodates lactose-intolerant individuals but also includes cognitive functional ingredients like L-theanine for enhanced mental clarity.
Developing Solutions for Developing Countries Product Development Competition
This competition focuses on using food science to improve the quality of life in developing countries. The $3,000 top prize was awarded to the University of Costa Rica for HopEnergy, an instant powdered drink designed for migrants in Costa Rica. Made from panela, milk, grains, and seeds, HopEnergy is rich in protein, calcium, iron, vitamin A, and fiber.
Smart Snacks for Kids Product Development Competition
The IFTSA Smart Snacks for Kids Competition challenges students to create nutritious and appealing food or beverage products for children that meet USDA guidelines. McGill University won the $3,000 prize for Magic Mud Pot, a health-conscious chocolate black bean pudding with vegetable-shaped gummies and chocolate quinoa crumble, designed to delight kids while satisfying parents and schools.
Graduate Research Video Competition
Campden BRI, a long-time sponsor, provided graduate students the chance to showcase their research in a creative three-minute video. 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.” Lituma will visit Campden BRI in the UK, joining last year’s winner for a 10-day industry visit.
Undergraduate Research Competition
Sponsored by Phi Tau Sigma, this competition highlights outstanding undergraduate research. Stefhanie Loaiza-Sanchez from the University of Costa Rica received recognition 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
The IFTSA College Bowl tests student knowledge in food science, food processing, and related trivia. The University of Wisconsin-Madison claimed the title of College Bowl champion this year after an undefeated run, defeating California State Polytechnic University, Pomona in the finals.
Excellence in Leadership: Graduate and Undergraduate
The Excellence in Leadership Award recognizes exceptional leadership in student activities. 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), one of three new IFTSA Chapters this year.
Chapter of the Year
The Chapter of the Year Award honors an IFTSA Chapter that exemplifies IFTSA’s vision and mission. This year’s award went to Iowa State University for its outstanding chapter contributions.
IFTSA, a student-governed community of IFT members, is dedicated to fostering student engagement and leadership in food science. “IFTSA helps students connect with peers and professionals who can provide valuable mentorship and guidance,” added IFTSA President Luuvan Hoang. “Together, we can make strides toward ending world hunger and feeding future generations.”
