IFTSA Developing Solutions for Developing Countries Competition

This competition is now closed.

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.


    • To promote the use of food science and innovative thinking as tools to improve the development, safety, and distribution of food in developing countries; 
    • To promote global awareness of issues related to food availability, nutrition and health;
    • To build a cohesive community of the next generation of food science leaders and to use IFT as the catalyst for creating and supporting the community;
    • To provide a link between government, international organizations, students and IFT regarding food problems in the developing world;
    • To provide IFT student members with a platform to develop relationships with other students and food science professionals that have a common interest;
    • To energize the best and brightest food science students to harness their energy and passion to explore the limitless opportunities to address global food challenges; and
    • To leverage a holistic approach to address food system challenges.

2017 Winners:

1st Place: University of Costa Rica with Guini

2nd Place: Bogor Agricultural University (Indonesia) with P-Noodle

3rd Place: Bogor Agricultural University (Indonesia) with Chinut

Honorable Mention:
University of Wisconsin Madison; Wagemein University; Cal Poly San Luis Obispo






January 15
Preliminary proposals due by 11:59pm CT

May 15
Final proposals due

June 25 - 28, 2017
Las Vegas, Nevada
Final Judging and Competition

2016-2017 Theme
The groundnut is a major crop in many developing countries and is one of the most important protein and oil-producing crops worldwide. Unfortunately, many byproducts of groundnut processing are discarded despite being rich in polyphenols and nutrients, like protein and fiber. Byproducts of groundnut processing include the meal, hull, skin, and vine of the groundnuts. Develop a food product aimed at improving the quality of life in a developing country while using one or more byproducts of groundnut processing.

Janam Pandya
University of Massachusetts, Amherst

Competition Rules (PDF)

2015 - 2018 Sponsor:

Tate and Lyle