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pg 26 09.18 • www.ift.org

b y M a r y E l l e n K u h n

IFT18—An Event That MatteredScientific innovation and insight, inspirational entrepreneurship, and nonstop networking and learning opportunities were all on the agenda at IFT’s Annual Event and Food Expo.

Photos of IFT18 were taken by the International Center for Documentary Arts

More than 1,200 exhibitors showcased the latest products, services, and technologies at the

1FT18 food expo.

09.18 • www.ift.org pg27

The science of food was in the spotlight this summer in Chicago, where more than 23,000 food industry professionals

gathered for IFT18, A Matter of Science + Food.

The IFTNEXT brand of big and bold thinking was in evidence in IFTNEXT stage presentations on topics ranging from digital olfaction to metabolomics. One of this year’s highlights was the debut of the IFTNEXT Food Disruption Challenge™, a

brand-new competition that put the achievements of innovative, forward-think-ing entrepreneurs center stage in an exciting pitch event, culminating in the presentation of $30,000 in cash prizes.

With 1,200 exhibitors on hand offering up product samples and highlighting innova-tive ingredients and technologies, the food expo floor was a continuous hub of activity for the three days of IFT18. The IFTNEXT Start-Up Alley, which made its debut last

year, was back, allowing ingenious entre-preneurs to show off their bright ideas in a special exhibit space. And opportunities to learn and share scientific insights were avail-able in abundance and in a variety of formats, including featured sessions, poster presentations, and scientific symposia.

We hope you’ll enjoy our recap of IFT18—a matter of learning and insight, a matter of discovery, a matter of leadership, a matter of networking, and so much more.

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IFT18—An Event That Mattered continued...

Entrepreneur Daymond John of television’s Shark Tank was the emcee for the IFTNEXT Food Disruption Challenge™ pitch event at IFT18.

IFT CEO Christie Tarantino-Dean kicked off IFT18 with a warm welcome to those in attendance at the annual Awards Celebration.

From short courses held before the annual event to scientific symposia, IFT18 was chock full of opportunities for learning.

Former National Geographic editor Dennis Dimick shared his eye-opening perspective on the toll that technology and innovation have exacted upon the environment. He illustrated that perspective with a stunning series of photographs taken around the world.

Presentations on the IFTNEXT stage kept the audience engaged by focusing on what’s new and what’s next in the food world.

The On Trend display highlighting products and technologies related to four major trends identified by Innova Market Insights provided an easy option for showgoers looking to stay abreast of important market developments.

Panelists in a featured session at IFT18 explored issues related to consumers’ expectations of the food industry and food companies’ responsibilities to consumers. Pictured from left are Washington Post columnist Tamar Haspel, who moderated the session; journalist and historian Nadia Berenstein; PepsiCo Chief Scientific Officer Mehmood Khan; Laura MacCleery, policy director at the Center for Science in the Public Interest; and John O’Brien, a professor and former CEO of the Food Safety Authority of Ireland.

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A Matter of Recognition

Service, scholarship, leadership, and scientific insight were all celebrated at IFT18, where some of IFT’s most dedi-cated and highest-achieving members were recognized at

the annual Awards Celebration.

IFT 2017–2018 President Cindy Stewart poses with Dennis R.

Heldman, recipient of IFT’s highest honor, the Nicolas Appert Award. Heldman is Seiberling Endowed Professor of Food Engineering at The Ohio State University and a past president of IFT. His career has been dedicated to applying

engineering principles to processes for the production of safe and high-

quality foods.

The IFT Achievement Awards recognize individuals and teams for remarkable

achievement in research, applications, and service in the science of food. Pictured, from left, front row, are this year’s winners: Barbara Kowalcyk, Samuel Cate Prescott Award for Research; Dominique Bounie, W.K. Kellogg International Food Security Award and Lectureship; P. Kumar Mallikarjunan, Bor S. Luh International Award; Charles H. Manley, Carl R. Fellers Award; Tara McHugh, Research and Development Award; Vijay K. Juneja, Gerhard J. Haas Achievement Award; Jacqueline H. Beckley, Sensory and Consumer Sciences Achievement Award; Zhongli Pan, Research and Development Award; Ragab Khir, Research and Development Award; Chandrasekar Venkitasamy, Research and Development Award; and Pawan Singh Takhar, Marcel Loncin Research Prize.

From left, back row, are Patti Pagliuco, Calvert L. Willey Distinguished Service Award; Devin G. Peterson, Stephen S. Chang Award for Lipid or Flavor Science; Rui Hai Liu, Gilbert A. Leveille Award and Lectureship; Roger Clemens, Trailblazer Award & Lectureship; Casimir Akoh, Babcock-Hart Award; Hamad M. El-Mashad, Research and

Development Award; Luis E. Rodriguez-Saona, William V. Cruess Award for Excellence in Teaching; and Dennis R. Heldman, Nicolas Appert Award. Joseph V. Rodricks, recipi-ent of the Bernard L. Oser Food Ingredient Safety Award, was not present for the photo.

Honored for their exemplary achievements and contribu-tions to the food science profession, members of IFT’s 2018 Class of Fellows (pictured above) include, from left, Randy W. Worobo, Cornell University; Linda J. Harris, University of California, Davis; Brian E. Farkas, Purdue University; Julie Miller Jones, St. Catherine University; Martha E. Cassens, ACH Food Companies; Yaguang Luo, U.S. Department of Agriculture’s Agricultural Research Service; Ricardo Jose Simpson, Universidad Técnica Frederico Santa Maria; and Harry Levine, Food Polymer Science Consultancy. Not pic-tured are Peter Jonathan Fryer, University of Birmingham, and Guanghong Zhou, Nanjing Agricultural University.

Exemplary performance as student leaders earned Kristi Kan and Jack Twilley IFT Student Association Excellence in Leadership awards. Kan, who graduated from the University of Maryland with a dual degree in food science and chemistry, was copresident of her university’s food science club. Twilley, who is pursuing his master’s degree at Oregon State University after two decades in the high tech industry, has held numerous positions in the Oregon State chapter, including president. From left in the photo are Keqin He, who accepted Kan’s award; IFT Student Association 2017–2018 President Morgan Von Staden; and Twilley.


Renewal Mill Clinches IFTNEXT Future Food Disruptor of the Year™ Title

Six forward-thinking entrepreneurs pitched their companies in the inau-gural IFTNEXT Food Disruption

Challenge™ competition at IFT18, and Renewal Mill, which uses a by-product of soy milk production called okara to create a gluten-free flour ingredient, emerged as the winner of the $25,000 grand prize. C-fu Foods, which employs a patent-pending process to develop textured insect protein suitable for a wide variety of applications, was chosen by audience vote as the winner of the $5,000 People’s Choice Award. Successful fashion entrepreneur and bestselling author Daymond John, a panelist on the popular television show Shark Tank, served as emcee of the event.

Sumit Kadakia, cofounder of Renewal Mill, began his four-minute pitch by explaining that the company is “redefining mass market nutrition,” by utilizing the nutritious by-products left over from food processing. “This wasted nutrition has both environmental and social consequences,” said Kadakia. But, with its patent-pending technology, the company can take that food waste and produce a variety of nutritious milled products. Starting out, Renewal Mill is working with soy milk manufacturers to utilize the pulp left behind to make Pure Okara Flour, but the company hopes to work with other food waste forms to

create even more nutritious ingredients. For example, Kadakia shared that the company has a partnership with Ripple Foods—makers of pea protein dairy alternative products—to capture split pea starch.

For now though, the company is focused on its okara flour, which offers a high-fiber alternative to refined flour and which, according to Kadakia, “doesn’t change the taste, texture, or appearance of the product it is used in.” To showcase okara as a “premium ingre-dient base,” Renewal Mill has created a single-serve cookie pack that is gaining traction in convenience and corporate food channels. At the end of the day,

however, Renewal Mill wants to be an ingredient company. As Kadakia explained to the judges, in five years 70% of its sales will come from sales of its ingredient(s). The start-up expects to have $130,000 in revenue this year and be profitable (at about $2–$4 million in revenue) in about two years. In between now and then, “we need to create a market for these ingredients ourselves,” said Kadakia, by showcasing the tech-nology and low price point that sets it apart from other alternative flours on the market.

The Future Food Disruptor of the Year™ was chosen by a panel of six judges who quickly deliberated and cast their votes after the pitch session. While the audience waited to learn the judges’ decision, John shared some of his thoughts about successful entrepreneur-ship in an interview with IFTNEXT Think Tank member Peggy Smedley. Today’s entrepreneurs are focusing heavily on incorporating a social responsibility element in their business plans, he noted. “Young entrepreneurs are all trying to add social causes to what they’re doing,” he reflected. “Yesterday’s consumer was [about] ‘what have you done for me lately?’ Today’s consumer is [about] ‘what have you done for anybody lately?’” Certainly that trend was reflected in the Food Disruption Challenge competition; three of the six finalist companies are involved in repurposing food processing by-products or food waste.

The pitch competition judges included Jennifer Bentz, senior vice president of R&D, innovation and insights for Tyson Foods; Jeff Grogg, founder and managing director of JPG Resources; J. Skyler Fernandes, cofounder and managing director of Venture University; John Ruff, IFT past president and former senior vice president of Kraft Foods; Nicole Schumacher, chief marketing officer, PRE Brands; and Natalie Shmulik, CEO of The Hatchery.

Renewal Mill’s Sumit Kadakia (left) accepts the $25,000 Food Disruption Challenge prize from IFT Past President John Coupland (center) as emcee Daymond John (right) looks on.

Lee Cadesky (left), cofounder of insect-based ingredient company C-Fu Foods, receives the $5,000 People’s Choice Award from IFT Past President John Coupland (center) and Shark Tank’s Daymond John (right) while other contes-tants in the pitch event look on. »»



Participants in the pitch event were chosen in a process that spanned several months, featured two elimination rounds, and initially drew 65 applicants from around the globe. The six finalists took part in a six-week mentoring pro-gram in which each was matched with a mentor and received the benefit of insights shared by several subject matter

experts on topics ranging from fund-raising to food processing.

Other companies that participated in the pitch competition included the following:

• Inductive Intelligence, a start-up whose packaging technology makes it possible to safely and conveniently heat food and drinks in disposable packaging

using a wireless phone battery charging device.

• Nebullam, a food technology com-pany that developed a vertical farming system that employs a combination of high-pressure aeroponics and artificial intelligence.

• Rise Products, which uses a pat-ent-pending process to convert organic by-products into healthful food prod-ucts, starting by turning spent barley from craft brewers into flour.

• Re-Nuble, an agricultural technol-ogy company that uses an inexpensive, patent-pending process to transform food waste into chemical-free, organic fertilizer for both soil-based and hydro-ponic cultivation.

—Kelly Hensel and Mary Ellen Kuhn

IFTNEXT is made possible through the generous support of Ingredion, IFT’s Platinum Innovation Sponsor.

Food Disruption Challenge finalist Greg Clark (far right) of Inductive Intelligence makes his pitch to the judges during the competition at IFT18.


Start-Ups Showcase Innovation

The IFTNEXT Start-Up Alley at IFT18 proved to be a popular desti-nation for attendees wanting to

learn about cutting-edge technologies, products, and services in the science of food. Launched at IFT17 with eight entrepreneurs, the Start-Up Alley at IFT18 doubled in size to include 16 future-forward companies across the spectrum of the food industry—from food safety and processing technologies to functional and plant-based ingredient solutions.

To kick off the event, the start-ups

had the opportunity to participate in a showcase event on the IFTNEXT stage. Each start-up had two minutes to pitch their company and product or service to a captive audience of food science pro-fessionals. It offered a great way for attendees to get a sneak peek at what the start-ups would be displaying over the next three days, and it gave the entre-preneurs a chance to practice pitching—a vital skill in acquiring funding.

The start-ups also had the

opportunity to attend an Expert Alley event that enabled them to net-work with each other and ask questions of four industry experts. The experts—from Porter Novelli, Momofuku Culinary Lab, Impossible Foods, and Ingredion—provided the entrepreneurs with invaluable insight on topics such as branding, product development, nutri-tion, media outreach, and ingredient sourcing.

In addition to providing a venue for the start-ups to meet with prospective buyers, suppliers, and partners, the IFTNEXT Start-Up Alley enabled them

to get to know the resources and net-work available at IFT. As Start-Up Alley participant Amelia Chen, food scientist at Geltor, a biotech company making animal-free collagen, said of her time at IFT18: “IFT’s Start-Up Alley was a great introduction to exhibiting at IFT. It wasn’t overwhelming, and I met a lot of great people who were both inter-ested in working with us and curious about what we do.”

—Kelly Hensel

For small companies with big ideas, Start-Up Alley provided an introduction to the broader food industry.

The Start-Up Alley professional networking was productive, according to Geltor food scientist Amelia Chen.

At IFT18, Start-Up Alley drew twice as many exhibitors as it did in 2017.

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A Matter of Leadership

Members of the IFT Board of Directors took a few minutes out to pose for a photo during IFT18. Pictured front row, from left, are IFT Student Association 2018–2019 President Elizabeth Clark, board members Bryson Bolton and Chris Finley, IFT CEO Christie Tarantino-Dean, IFT Past President John Coupland, IFT 2017–2018 President Cindy Stewart, IFT 2018–2019 President Michele Perchonok, IFT President-Elect Pam Coleman, IFTSA 2017–2018 President Morgan Von Staden, and board member Carolyn Fisher. Back row, from left, are IFTSA Past President Matt Teegarden, board members Christopher Downs, Sarah Kirkmeyer, Lauren Shimek, Soo-Yeun Lee, Vickie Kloeris, Roger Lawrence, and Jonathan Gray, Feeding Tomorrow Chair Phil Perkins, board member Robert McGorrin, and IFT Treasurer Scott Lineback.

IFTSA 2018–2019 President Elizabeth Clark shared her thoughts as part of a panel session featuring IFT leaders discussing partnership opportunities at the 2018 Volunteer Leadership Summit.

A total of 134 IFT division leaders came together to participate in a restructured Division Leadership Teams Meeting at IFT18. The participants were presented with a “Challenge-Based Content Strategy” that included nine challenges facing the science of food, ranging from the Internet of Things to circular economies. They then brainstormed individually and in collaboration with other division members to build content plans for the coming year.

Three IFT volunteer leaders (from left)—President-Elect Pam Coleman, 2018–2019 President Michele Perchonok, and Past President John Coupland—acknowledged the achievements of their science of food colleagues at the Awards Celebration.


The Section Leadership Forum held just prior to the start of the annual event allowed representatives of IFT’s sections to enthusiastically share ideas, learning from one another as well as from presenters at the event. Sixty-six section leaders took part, representing 33 IFT sections.

Some of the best and the brightest new professionals in the science of food gathered for the IFT Emerging Leaders Network event, a highly selective global leadership program held just prior to the start of IFT18.

New IFT President Michele Perchonok (left) accepted a symbol of her leadership role from IFT 2017–2018 President Cindy Stewart.

Past presidents of IFT mingled with current leadership at the annual Past President’s Dinner. Pictured in the front row, from left, are John Coupland, Phil Nelson, Mary Ellen Camire, Mary Schmidl, and John Litchfield. From left in the back row are Herbert Stone, Roger Clemens, Daryl Lund, Dennis Heldman, Mark McClellan, Frank Busta, Colin Dennis, and John Ruff.

Incoming IFT Student Association President Elizabeth Clark (left) received the president’s gavel from 2017–2018 IFT President Cindy Stewart.

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A Matter of Learning

Hundreds of presenters explored science of food topics ranging from cellular agriculture to ultraviolet light technol-

ogies in IFT18’s comprehensive program of scientific and applied sessions. A dozen short courses offered in-depth learning opportunities just prior to the start of the annual event.

A brand-new IFT short course, “Design Thinking for the Creative Food Scientist,” brought science of food professionals together for a hands-on, half-day innovation workshop.

Learning sciences researcher and educator James W. Pellegrino, a Distinguished Professor of Education at the University of Illinois at Chicago, explored educational assessments in the Fennema Lecture & Workshop.

Rui Hai Liu of Cornell University, recipient of the Gilbert A. Leveille Award in recognition of his research on whole foods and the potential health benefits of bioactive compounds in food, presented the Leveille Lecture at IFT18.

Recognizing the importance of alternative protein sources, the IFT18 scientific program featured a deep dive into the topic with a daylong series of sessions, including one on extrusion of plant-based protein in which M. Azad Emin of the Karlsruhe Institute of Technology was among the presenters.

Session SponsorsIFT gratefully acknowledges the following sponsorships, which lend overall support to the programming but do not influence scientific content:

• Poster and e-Poster sessions were sponsored by Hilmar Ingredients

• Product Development & Ingredient Innovations track was sponsored by Naturex

• Sensory Science track was sponsored by Compusense

• Alternative Protein Deep Dive sessions were sponsored by Axiom Foods

IFT also acknowledges The Annex by Ardent Mills and Naturex for their sponsorship of the Food Disruption Challenge.

Nine professional development micro sessions on topics ranging from salary negotiation to Certified Food Scientist exam strategies enhanced IFT’s Professional Development Track programming at IFT18. Held at the IFT Central booth, the sessions often drew standing-room-only crowds. Among the most popular was one titled “Women: Be Your Own Champion,” featuring Soo-Yeun Lee of the University of Illinois at Urbana-Champaign (left) and IFT President-Elect Pam Coleman (right) as well as 2017–2018 President Cindy Stewart and 2018–2019 President Michele Perchonok.

Roger Clemens of the University of Southern California was the recipient of the Trailblazer Award, sponsored by the Academy of Nutrition & Dietetics and IFT, and delivered the Trailblazer Lecture during the annual event.

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Carefully curated Hot Topic sessions focused on important, high-impact issues that are affecting the food industry and the discipline of food science. In one such session, attorney Jeffrey Margulies discussed ramifications of California’s Proposition 65.

Dominique Bounie of Lille University delivered a lecture at IFT18 as the recipient of the W.K. Kellogg International Food Security Award.

The always popular “Food Science for the Non-Food Scientist” short course offered non-scientists a crash course in science of food essentials, brought to life with fun sensory exercises.

Hundreds of presenters showcased their scholarship and research in either printed poster presentations (shown here) or digital poster displays.


A Matter of Networking

For professionals in the science of food, there’s no better opportunity for networking than at the IFT annual event. It’s a time for reconnecting with longtime colleagues and

friends and forming new professional relationships.

Spirits were high, and the atmosphere was fun and festive at the annual Welcome Reception, where IFT18 attendees mixed and mingled while enjoying refreshments.

The Division Networking Reception at IFT18 brought together division leaders, current division members, and prospective members, providing opportunities to learn about all of IFT’s 24 divisions and the volunteer opportunities they offer.

About two dozen food industry employers were on hand for the open networking event that kicked off IFT18’s Career Center Live recruiting event. The afternoon of open networking was followed by two busy days of formal interviewing with hundreds of job seekers taking part.

Talk about a hub of activity! The spacious iHub area (pictured at left) adjacent to the IFT Central booth made it easy to take a break, conduct a quick meeting, or map out a plan of action for the day.

A beautifully decorated cake was an attention-getter at the joint Emerging Leaders Network and Certified Food Scientists celebration reception at IFT18.

Emerging Leaders Network alumni joined with Certified Food Scientists to celebrate five-year anniversaries for both programs. More than 200 food science professionals participated.

Students had a space all their own for relaxing and interacting during IFT18—the IFTSA Student Lounge sponsored by PepsiCo.

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A Matter of Discovery

Whether it was the latest option in alternative sweeteners, a new pathogen detection methodology, or an uncon-ventionally delicious product prototype, the IFT18 food

expo served it up to the thousands of attendees who canvassed the halls of McCormick Place for three days in July. More than 1,200 exhibitors showcased their offerings, delivering real- world solutions and visionary new product formulation inspiration.


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On the IFTNEXT Stage

The IFTNEXT initiative is all about thinking big and bold around future-forward topics, and that was the kind of programming highlighted on the IFTNEXT stage during IFT18. Sessions were no longer than 60 minutes, and all were fast-paced and engaging.

IFTNEXT Think Tank members, from left, Colin Dennis, Agri-Food Training Partnership; Joe Light, Ingredion; Bernhard Van Lengerich, S2G Ventures (Seed 2 Growth); and Peggy Smedley, Specialty Publishing Media, shared some of the Think Tank’s visions for the future of food during the course of their IFTNEXT stage conversation.

An IFTNEXT stage session on applications of data science for monitoring nutrition intake kept the audience engrossed.

IFTNEXT is made possible through the generous support of Ingredion, IFT’s Platinum Innovation Sponsor.


IFT18 Fun Run + Fitness activities included a 30-minute yoga class taught by IFT member Allison Leibovich, a certified yoga instructor.

A bird’s-eye view of the yoga session at IFT18.

A Matter of Fun + Fitness

More than 300 fit-ness enthusiasts took part in the

Fun Run + Fitness activ-ities organized by Feeding Tomorrow, the official foundation of IFT, participating either virtually or on-site at IFT18, where a 5k run and one-mile walk took place bright and early on the first full day of the annual event. Twenty-four teams participated, and more than $61,000 was raised for scholarships. Three Champion teams—Ingredion, the Hill Sprinters of Alabama A&M University, and the IFT staff team—recruited 20 or more participants.

Fun Run runners set the pace.

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A Matter of Partnerships

Meaningful partnerships are a priority for IFT, and in the past few years the institute has been working to

strengthen the fabric of its partnerships, said IFT CEO Christie Tarantino-Dean in remarks made at the IFT18 Awards Ceremony. “If we are going to cre-ate a world where science and innovation are universally accepted as essential to a safe, nutritious, and sustainable food supply for every-one, we are going to need to work with as many allies as possible,” she reflected.

Among the partnerships she cited were those with the Institute of Food Science and Technology in the United Kingdom, the Australian Institute of Food Science and Technologists, the Chinese Institute of Food Science and Technologists, the Canadian Institute of Food Science and Technologists, and the South African Association of Food Science and Technologists, as well as peer organizations in Argentina, Colombia, Nigeria, Costa Rica, New Zealand, and more. Additionally, she said, IFT has

recognized the increasing importance of Mexico’s food science community to the global food system, and thus has formed the IFT Mexico Council, a group of IFT leaders from Mexico who are helping to shape the support IFT provides to members there.

“These partnerships allow us to put a brighter spotlight on the critical role food scientists play in the global food system,” said Tarantino-Dean.


IFT leaders paused at IFT18 for a photo opportunity with members of the IFT Mexico Council and representatives from Encumex, organizers of the Food Tech Summit in Mexico. From left are IFT CEO Christie Tarantino-Dean, Juliana Morales Castro, Maritza Ramirez, Irma De Anda Lobo, Florencia Bernini, IFT 2017–2018 President Cindy Stewart, Laura Fernández, and Sandra Huchim.

From left, IFT Past President Colin Dennis, Ana Quirós Blanco from ASCOTA (Asociación de Tecnología Alimentaria de Costa Rica), and Sue Dennis engage in conversation at an IFT18 reception celebrating international partnerships.

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A Matter of Student Achievement

Team members from the University of Georgia show their enthusiasm after clinching the title of 2018 College Bowl Competition champion. Team members pictured posing with 2017–2018 IFTSA President Morgan Von Staden (center) are, from left, Sarah Willett, Brittany Magdovitz, Daniel Seeler, Natalie Oswell, Virginia Childs, and Anuj Purohit (team captain). The College Bowl Competition was sponsored by Nestlé Purina.

Challenged to create a product using primarily drought-resistant crops, Team Tamuuji, representing Washington State University, emerged victorious in the Developing Solutions for Developing Countries Competition. Pictured from left are team members Lydia Waterman, Victoria Minette, Jillian Nordness, Courtney Schlossareck, Jeff Daily, and Maria Montero Diaz, who collaborated to create a nutrient-rich and protein-dense instant porridge from crops native to Kenya.

A fun and educational video titled “Waiter, There’s a Fly in My Soup!” earned a team from the University of Illinois at Urbana-Champaign first place in the Journal of Food Science Education’s annual Food Science in Action video competition. Pictured from left, with IFT 2017–2018 President Cindy Stewart, are Cara (Can) Feng, Sharon Li, Cassie Liu, Juliet Lucente, and Charlie Stahurski.

More than 60 students representing 38 universities from around the globe participated in Chapter Leaders Workshop activities at IFT18. In this teambuilding challenge, students attempted to get an Oreo cookie from their forehead to their mouth in one minute without using their hands.

As a “pre-party” to the IFT Student Association Closing Ceremony at IFT18, Feeding Tomorrow and IFTSA teamed up to celebrate student competition finalists and Feeding Tomorrow scholarship recipients (photo at right). Students had the opportunity to network, view competition finalists’ projects, and celebrate among the best and brightest of IFT. Feeding Tomorrow and IFTSA sponsors and champions were also invited to the event to thank them for making this celebration, and many other student opportunities, possible.

Team members deliberate during the College Bowl competition.


2018 IFTSA Student Competition Winners

28th Annual IFTSA & MARS Product Development Competition

• 1st place: The Ohio State University—Banzo Bites• 2nd place: University of Illinois at Urbana-

Champaign—Gnokara• 3rd place: Michigan State University—SliceCream

Developing Solutions for Developing Countries Competition• 1st place: Washington State University—Tamuuji• 2nd place: Bogor Agricultural University—Regali• 3rd place: University of Guelph—TenaWat

Smart Snacks for Kids Product Development Competition• 1st place: University of Massachusetts

Amherst—TempGrams• 2nd place: Utah State University—Cauli-Crust Pizza

Bites• 3rd place: University of Guelph—Smart Tarts

Undergraduate Research Paper Competition• 1st place: Adam Salhaney, University of

Massachusetts Amherst• 2nd place: Jessica Worsfold, Universidad de Costa

Rica• 3rd place: Sierra Jamir, Cornell University

Thesis Video Competition, sponsored by Campden BRI• Winner: Anna Waller, University of Illinois at

Urbana-Champaign

College Bowl• 1st place: University of Georgia• 2nd place: Purdue University• 3rd place: University of Wisconsin–Madison

Chapter of the Year• Chapter of the Year: North Carolina State University• Outstanding Chapter in Public Outreach: California

State University, Northridge• Outstanding Chapter in Membership Experience:

Alabama A&M University• Outstanding Chapter in Organizational Growth:

Purdue University• Outstanding Chapter in National Engagement: Cornell

University

Excellence in Leadership Award • Graduate winner: Jack Twilley• Undergraduate winner: Kristi Kan

A product called Banzo Bites earned The Ohio State University team first place in the 28th Annual IFTSA & Mars Product Development Competition. Banzo Bites are garbanzo wafer sandwiches with a nutty, chocolatey filling that are free of the top eight allergens. Celebrating the win, from left, are Astrid Kurnianta (a competition judge), Megan Hoehn, Megan Lu, Anna Schmenk, Ayna Arora (team captain), Amy Andes, Sarah Steinbrunner, and Jing-Wei Lee. Team member Tara Vorst was not on hand for the photo. The competition was sponsored by Mars Wrigley.

University of Illinois at Urbana-Champaign student Anna Waller (fourth from left) was the winner in the Thesis Video Competition sponsored by United Kingdom–based Campden BRI, a food research organization that she will visit later this year. Waller won for creating a video highlighting her research on micronutrient sensors for fortified foods in low-income countries. Pictured from left are IFT Past President Colin Dennis; Amadeus Driando Ahnan, the first winner of the Campden BRI video competition; Jeremy Davies, corporate director, Campden BRI; Waller; finalist Molly Higgins of Pennsylvania State University; finalist Abby Thiel of the University of Wisconsin-Madison; and Bertrand Emond, head of membership and training, Campden BRI.

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A research project on rapid detection of bacteria in ground chicken earned Adam Salhaney of the University of Massachusetts Amherst first place in IFT’s annual Undergraduate Research Paper Competition.

University of Massachusetts Amherst team members Mitchell Culler (left) and Amadeus Driando Ahnan placed first in the Smart Snacks for Kids Product Development Competition at IFT18. The winning product they created is called TempGrams; it combines a nutritious, tempeh-based snack with an educational toy, giving children an opportunity to snack healthfully while also playing with their food.

The North Carolina State University chapter was recognized as IFTSA Chapter of the Year at IFT18. Celebrating the recognition, from left, are Monica Richmond, Christopher Rupert, Jenn Fideler, Savana Everhart (food science club president), Margaret Kirchner, Lisa LaFountain, and Sonia Su.


IFT Division Competition Winners

The winners of this year’s competi-tions sponsored by IFT divisions are as follows:

AAFSIS – 1st place: Indira Dey Paul, Indian Institute of Technology, Kharagpur

Aquatic Food Products Div. – 1st place: Rowena Zahn; Chapman Univ.; 2nd place: Sarah Brochu, Univ. of Maine; 3rd place: Yige Zhou, National Univ. of Singapore

Biotechnology Div. – 1st place: Derell Hardman, Alabama A&M Univ.; 2nd place: Parsley Li, McGill Univ.; 3rd place: Kriza Faye Calumba, Louisiana State Univ.

Carbohydrate Div. – 1st place: Miete Celus, KU Leuven; 2nd place: Qiaobin Hu, Univ. of Connecticut; 3rd place: Mingyong Zhou, Univ. of Connecticut

Dairy Foods Div. – 1st place: Brandon Carter, Brigham Young Univ.; 2nd place: Peter Rizzo, North Carolina State Univ.; 3rd place: Inseob Choi, Univ. of Tennessee-Knoxville

Dairy Foods Div. (Oral) – 1st place: Ashton Yoon, Cornell Univ.; 2nd place: Bryan Wherry, North Carolina State Univ.; 3rd place: Angelino Schiano, North Carolina State Univ.

Food Chemistry Div. (Oral) – 1st place: Xiaoxi Liao, Univ. of Georgia; 2nd place: Stylianos Sarantis, The Ohio State Univ.; 3rd place: Chengyu Gao, Illinois Institute of Technology

Food Engineering Div. – 1st place: Ali Ubeyitogullari, Univ. of Nebraska–Lincoln; 2nd place: Carly Rain Adams, Univ. of Nebraska–Lincoln; 3rd place: Jin Hong Mok, The Ohio State Univ.

Food Microbiology Div. – 1st place: Cherisse Chun, Univ. of Hawaii; 2nd place: Bog Eum Lee, Univ. of Hawaii; 3rd place: Karuna Kharel, Louisiana State Univ.

Food Microbiology Div. (Oral) – 1st place: Junsi Yang, Univ. of Nebraska–Lincoln; 2nd place: Alexander Taylor, Univ. of Illinois at Urbana-Champaign; 3rd place: Fangyu Chen, Illinois Institute of Technology

Food Packaging Div. – 1st place: Caroline Loe, Oregon State Univ.; 2nd place: Morgan Meiser, Purdue Univ.; 3rd place: Juhi Patel, Washington State Univ.

Fruits & Vegetable Products Div. – 1st place: Zilong Deng, Oregon State Univ.; 2nd place: Yuda Ou, Kansas State Univ.; 3rd place: Xiao Qiu, North Carolina State Univ.

International Div. (George F. Stewart) – 1st place: Lisa LaFountain, North Carolina State Univ.; 2nd place: Anna Waller, Univ. of Illinois at Urbana-Champaign

International Div. (Malcolm Bourne) – 1st place: Danlei Chen, Rutgers Univ.; 2nd place: Elisabeth Högg, Technical Univ. of Berlin; 3rd place: Rasanjali Egodage, Memorial Univ. of Newfoundland

Muscle Foods Div. – 1st place: Anqi Guo, Univ. of Kentucky; 2nd place: Samira Viliani, California Polytechnic State Univ.; 3rd place: Seth Ellsworth, Univ. of Arkansas

Nonthermal Processing Div. – 1st place: Zahra Moaddadoost Baboli, North Carolina A&T State Univ.; 2nd place: Dhriti Nayyar, Univ. of Maine

Nutraceuticals & Functional Foods Div. – 1st place: Yifan Yang, Cornell Univ.; 2nd place: Chris Cheng, Purdue Univ.; 3rd place: Phoebe Chen, Univ. of Massachusetts Amherst

Nutrition Div. – 1st place: Sofia Feng, North Carolina State Univ.; 2nd place: Roy Christopher Skinner, West Virginia Univ.; 3rd place: Katherine Li,

Colorado State Univ.Product Development Div. – 1st

place: Julie Camacho Flinois, Cornell Univ.; 2nd place: Annika Linke, Univ. of Hohenheim

Protein Div. – 1st place: Leigh R. Schmidt, Purdue Univ.; 2nd place: Lei Wang, Univ. of Nebraska–Lincoln; 3rd place: Emily Brogan, West Virginia Univ.

Protein Div. (Oral) – 1st place: Jose Bonilla, Purdue Univ.; 2nd place: Lei Xu, Purdue Univ.; 3rd place: Lida Rahimi Araghi, Univ. of Georgia

Quality Assurance Div. – 1st place: Mei-Ling Shotts, The Ohio State Univ.; 2nd place: Xin Rong Sia, The Ohio State Univ.; 3rd place: Ahmed Menevseoglu, The Ohio State Univ.

Refrigerated and Frozen Foods Div. – 1st place: Aishwarya Badiger, The Ohio State Univ.; 2nd place: Pavitra Krishna Kumar, Washington State Univ.

Sensory & Consumer Science Div. (Oral) – 1st place: Matthew Chapko, Univ. of Arkansas; 2nd place: Sasha Barnett, Washington State Univ.; 3rd place: Ragita Pramudya, Univ. of Arkansas and Jose Alonso-Marenco, Louisiana State Univ.

Toxicology & Safety Evaluation Div. – 1st place: Xingyi Jiang, Florida State Univ.; 2nd place: Mostafa Taghvaei, Kansas State Univ.; 3rd place: Wen-Che Tsai, National Chung Hsing Univ. FT

Mary Ellen Kuhn is executive editor of Food Technology magazine ([email protected].)

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