Newswise — CHICAGO – Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, network with students from other schools, practice presentation skills, and show off their food science knowledge. The following winners were announced at IFT15: Where Science Feeds Innovation in Chicago. Undergraduate Research CompetitionThe Undergraduate Research Competition is designed to encourage and stimulate interest in undergraduate research in the area of food science and technology; provide an opportunity for food science undergraduates to organize and present their original work and provide a venue for networking within IFTSA for undergraduate students as well as members of industry and academia.
First Place: Daniel Finkenaur from Louisiana State University for his project "A development of lyophilized alginate microcapsules coated with egg white protein for enhancing viability of Lactobacillus reuteri" Second Place: Elvira Sukamtoh from University of Massachusetts Amherst for her project "Effects and Mechanisms of Curcumin on Lymphangiogenesis in vitro" Third Place: Meredith Kuchera from Washington State University for her project "Consumer Acceptance of a Polyphenol-Enriched Coffee Beverage"College Bowl CompetitionSince 1985, the IFTSA College Bowl Competition has tested the knowledge of student teams from across the United States in the areas of food science and technology, 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, stimulate the students' desire to accumulate and retain knowledge, and provide a forum for students to engage in friendly competition. This year’s competition was sponsored by Nestle Gerber and Nestle Purina. First Place: North Carolina State University1st Runner Up: The Ohio State UniversityIFTSA Developing Solutions for Developing Countries Competition The Student Association is committed to engaging student members from around the world and utilizing their scientific skills to serve a bigger cause. The IFTSA Developing Solutions for Developing Countries (DSDC) 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.
USA/Canada First Place: McGill UniversitySecond Place: University of Wisconsin, MadisonThird Place: University of Massachusetts
InternationalFirst Place: University of Costa Rica (Cricketa)Second Place: University of Costa Rica (Molibannann)Third Place: Universiti Putra Malaysia Excellence in Leadership AwardsThe 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.
Undergraduate Award Recipient: Sarah Tensa, Oregon State UniversityGraduate Award Recipient: Suzy Hammons, Purdue University
Chapter of the Year CompetitionThe Chapter of the Year Competition honors one university student organization for exceptional participation, strong leadership, community outreach and providing opportunities that utilize the talents of all their members. This competition also honors four IFTSA chapters who have showcased the exceptional performance in each of the following areas: public outreach, membership experience, organizational growth, and national engagement.
IFTSA Chapter of the Year: University of Wisconsin, MadisonOutstanding Chapter for Public Outreach: North Carolina State UniversityOutstanding Chapter for Membership Experiences: University of MinnesotaOutstanding Chapter for Organizational Growth: California Polytechnic State University, PomonaOutstanding Chapter for National Engagement: University of Wisconsin-Madison
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About IFTFounded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.
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