As its IFT FIRST annual trade show and event closed on July 17, the Institute of Food Technologists announced the winners of its IFT Student Assn. product development and research competitions. Every year, college students are challenged to develop products in a handful of categories. This year’s winners:
American Egg Board Eggcelerator Lab Product Development Competition
Students were charged with developing a novel snack product capable of making a good source of protein claim with the majority of protein sourced from egg ingredients. Winners were Sanket Prakash Vanare and Mackenzie Bui from the University of Georgia at Athens for Eggspresso, a dried powder that transforms into a high protein iced coffee beverage when added to ice water.
IFTSA & Mars Product Development Competition
SOL-Spice of Life, a vanilla chai-flavored, shelf-stable ultra-high temperature, dairy-based wellness beverage was created by the team from Chapman University. The ultra-filtered milk-based wellness shot offered 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 Competition
A team from the University of Costa Rica won for HopEnergy, an instant powdered drink designed for migrants passing through Costa Rica. Made from panela, milk, grains and seeds, it’s high in protein and calcium and is a source of iron, vitamin A and fiber.
Smart Snacks for Kids Product Development Competition
Challenged with developing a fun and nutritious food or beverage product for kids and/or teens – which also abides by the USDA “Guide to Smart Snacks in School” recommendations -- the team from McGill University won for Magic Mud Pot, a health-conscious and engaging alternative to traditional chocolate pudding. It’s a gluten- and nut-free cup of chocolate black bean pudding 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.
Campden BRI Graduate Research Video Competition
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.”
Phi Tau Sigma Undergraduate Research Competition
This category showcases outstanding research at the undergraduate level. Stefhanie Loaiza-Sanchez from the University of Costa Rica was recognized for “Prevalence and inactivation of Salmonella in microwaveable frozen ready-to-eat and not-ready-to-eat chicken products.”
The College Bowl
The University of Wisconsin-Madison defeated California State Polytechnic University-Pomona in the finals, showcasing their overall knowledge of food science and technology, the history of foods and food processing, food law and general IFT- and food-related trivia.
Excellence in Leadership
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.
Chapter of the Year
The winning chapter this year was Iowa State University.
