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College Students Innovate the Future of Food and Drink

The Institute of Food Technologists (IFT) recently concluded its FIRST annual trade show and event, where the winners of the IFT Student Association product development and research competitions were announced. Each year, college students are tasked with developing innovative products in various categories, showcasing their creativity and knowledge in the field of food science. This year’s winners truly impressed the judges with their unique and forward-thinking creations.

In the American Egg Board Eggcelerator Lab Product Development Competition, Sanket Prakash Vanare and Mackenzie Bui from the University of Georgia at Athens took home the prize for their product, Eggspresso. This dried powder transforms into a high protein iced coffee beverage when added to ice water, providing a convenient and delicious snack option with a good source of protein sourced from egg ingredients.

The IFTSA & Mars Product Development Competition saw the team from Chapman University winning with their creation, SOL-Spice of Life. This vanilla chai-flavored, shelf-stable ultra-high temperature, dairy-based wellness beverage offers cognitive functional ingredients like L-theanine for alertness and mental clarity, making it a versatile and beneficial product for consumers.

In the Developing Solutions for Developing Countries Competition, the University of Costa Rica team triumphed with their product, HopEnergy. This instant powdered drink, made from panela, milk, grains, and seeds, is designed to provide migrants passing through Costa Rica with a high protein, calcium, iron, vitamin A, and fiber-rich source of nutrition.

For the Smart Snacks for Kids Product Development Competition, McGill University impressed the judges with their product, Magic Mud Pot. This health-conscious and engaging alternative to traditional chocolate pudding is gluten- and nut-free, containing chocolate black bean pudding with vegetable-shaped gummies and chocolate quinoa crumble, meeting USDA „Guide to Smart Snacks in School“ recommendations.

In the Campden BRI Graduate Research Video Competition, Ivannova Lituma from Louisiana State University was recognized for her research on the effectiveness of UV-C light treatment against Listeria Monocytogenes on hydroponically grown lettuce and its impact on quality.

The Phi Tau Sigma Undergraduate Research Competition highlighted Stefhanie Loaiza-Sanchez from the University of Costa Rica for her research on the prevalence and inactivation of Salmonella in microwaveable frozen ready-to-eat and not-ready-to-eat chicken products, showcasing outstanding research at the undergraduate level.

The University of Wisconsin-Madison emerged victorious in The College Bowl, demonstrating their comprehensive knowledge of food science and technology, food processing, food law, and general IFT- and food-related trivia, defeating California State Polytechnic University-Pomona in the finals.

The Excellence in Leadership Award recognized Cyprian Syeunda from Texas A&M University and Sebastián Andrés Garzón García from Universidad San Francisco de Quito for their exemplary leadership in furthering the mission of IFT as graduate and undergraduate students, respectively.

Finally, Iowa State University was awarded Chapter of the Year, showcasing their dedication to promoting excellence in food science education and research within their student community.

Overall, the IFT Student Association product development and research competitions showcased the incredible talent and innovation of college students in the field of food science, highlighting the bright future of the industry. Congratulations to all the winners for their outstanding achievements and contributions to the field of food technology.

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