Product Development Division
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Chairperson | Login IFT Connect | Not a Member Yet? | Social |
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Shima Shayanfar | Product Development Division |
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3050+
Members1997
Year Founded65+
Countries Represented by MembersDivision Accomplishments/Recognition
The Outstanding Volunteer Award honors a current Division member who provided exemplary volunteer work to the Division in the current year. The 2022-2023 recipient is Urvi Shah. Urvi is currently pursuing a Ph.D. in Food Science at North Carolina State University with a focus on the use of cold plasma technology for egg sanitation. In her extra time, she works on applications of novel plant proteins for developing nutritious snack products. Food and agricultural courses during her bachelor’s in biotechnology engineering in India inspired her to become an expert in innovative technologies. She successfully demonstrated cold plasma technology for the microbial inactivation of kale leaves for her master’s research at Drexel University. Prior to starting her Ph.D., she gained experience in egg, French fry, and confectionery industries with leadership roles in quality, regulatory affairs, and research and development. She hopes to continue serving the community and learn from the experts in the field of food science.
The Outstanding Service Award honors current Division members who have demonstrated a history of service to the Division or field. The 2022-2023 recipient is Kartik Shah. Kartik Shah is a food enthusiast with expertise in dairy food processing and new product development. He received his undergraduate degree in Dairy Manufacturing and M.S. in Dairy Manufacturing from South Dakota State University. He has worked on several National Dairy Council (NDC) and Midwest Dairy Funded research center (MDFRC) funded projects during his graduate life. Kartik is an active leader in professional organizations such as the IFT and volunteers for educational food science webinars and has served as a judge for various oral/poster competitions. “I have been fortunate to serve as a judge for the seeding of the future challenge which resulted in grants to the winners. I have also been fortunate to connect with a vast diversity of food professionals with different backgrounds, expertise, and experience. It has been a constant learning journey.”
Product Development Division Infographic Competition (2023)
Winner: Joshua Saad from the University of Tennessee-Knoxville.
Joshua made an infographic 'Burn-Out of freezer burn?' explaining some steps food product developers can take towards sustainability.
Interested in participating? Learn more.
Division Oral Competition Finalists
1st Place: Development of a Novel Free-Flowing Powder Lycopene Formulation via Green Particle Engineering Using Supercritical Carbon Dioxide, Purlen Sezer Okur, University of Nebraska-Lincoln
2nd Place: Deodorization of Acid Whey With Activated Carbon Enhances Consumer Acceptability of a Sports Recovery Beverage, Viral Shukla, Cornell University
2nd Place: Effects of curcumin-loaded oleogel on deep-fried chicken nuggets during frozen storage, Niaz Mahmud, North Carolina A&T State University
3rd Place: Development of Micronutrient-Rich Low Moisture Meat Analogue from Mycelium (Pleurotus Eryngii) Using Twin Screw Extrusion, Shubham Mandliya, Indian Institute of Technology Kharagpur, India
Finalist: The Effect of Organic Acids and Pasteurization Methods on the Physical Properties of Sweet Indian Cheese, Sai Vinay Kumar Madala, Alabama Agricultural and Mechanical University
Finalist: Enhancing the flavor of white whole sorghum flour using supercritical carbon dioxide, Arda Tuhanioglu, University of Arkansas
Chicago Section IFT Suppliers Expo
Rosemont, Illinois
St Louis Section IFT Annual Suppliers Expo
St. Charles, Missouri
Rocky Mountain Section IFT Suppliers Night Golf Outing
Golden, Colorado
Certified Food Scientist Prep In-Person Workshop
Chicago, Illinois