Developing Solutions for Developing Countries
The Student Association is committed to engaging student members from around the world and utilizing their scientific skills to serve a bigger cause. The 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.
2013 program support provided by General Mills, Cargill and DSM and the work they do through Partners in Food Solutions.
- 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.
Develop food products to be given as supplements to address malnourishment at HIV relief clinics across developing nations.
Many individuals seeking medical assistance/treatment at these clinics are severely malnourished, and they need food supplements in addition to the medical treatments. We are looking for product /process ideas based on the region you select, and make sure to choose raw materials based on availability, cost, current limited utilization, and nutritional requirements of the HIV positive individuals
- 1st Place: Rutgers University, Good Mor-N-En
- 2nd Place: California Polytechnic State University San Luis Obispo, Malawi Mix
- 3rd Place: University of Minnesota, Lekker Bar
- 1st Place: Universiti Putra Malaysia, EnerTEIN
- 2nd Place: Bogor Agricultural University, MASOCA-Ball
- 3rd Place: Bogor Agricultural University, Sweepo
Theme: Mangoes--especially the Apple, Kent, and Tommy Atkins varieties--grow abundantly in Kenya, but a short harvest season, high fiber content, and typically irregular quality (size, shape, color, etc.) make it difficult for growers to realize the full potential of this crop.
Develop a mango-based product that addresses common Kenyan nutrient deficiencies and can be produced rapidly in order to realize the full potential of this crop during its short harvesting season.
- 1st Place: Washington State University & University of Idaho, Maandazi
- 2nd Place: Virginia Polytechnic Institute and State University, Uji-mate
- 3rd Place: University of Massachusetts, Amherst, Mango Meal
- 1st Place: Universiti Putra Malaysia (Malaysia), Vit-A-Go
- 2nd Place: Bogor Agricultural University (Indonesia), Mangnut
- 3rd Place: Brawijaya University (Indonesia), Stift Oorrid Mango
Theme: Utilize food science and technology to address the issue of iron deficiency in developing countries.
- 1st Place: Cornell University, MandiMais
- 2nd Place: University of Minnesota, Nkwa Brodo
- 3rd Place: Rutgers University, Galletas Fortaleza
- 1st Place: Brawijaya University, Iron-Rich Instant Noodle
- 2nd Place: Gadjah Mada University, Soy Rice Porridge
- 3rd Place: Institute of Chemical Technology, Mumbai, Ferro-Power
Theme: Provide Sustainable, Nutritional and Affordable Food for Family with Small Children
- 1st Place: Penn State University, CalciMelo
- 2nd Place: North Carolina State University, Famille Saine
- 3rd Place: University of Minnesota, Shakti
- 1st Place: Bogor Agricultural University, Crantz Flakes
- 2nd Place: Bogor Agricultural University, Zuper
- 3rd Place: Brawijaya University, Fighting malnutrition through the production of artificial rice
- 1st Place: University of Minnesota, Pushtikor
- 2nd Place: Cornell University, SolanaPlus
- 3rd Place: Washington State University-University of Idaho, Tu Mazi
- 1st Place: Wageningen, Netherlands, Sorghum Supplement Enriched with Insect-protein
- 2nd Place: University of Pretoria, South Africa, Cowpea, Maize and Pumpkin blended ready-to-eat weaning food in retortable pouch
- 3rd Place: Bogor Agricultural University, Indonesia, Healthy instant noodle from corn with high protein and rich iron for pregnant women to prevent lost generation in Southeast Asia