Sponsored by Cargill
Developing Solutions for Developing Countries Product Development Competition
The IFT Student Association (IFTSA) is committed to engaging student members from around the world to utilize their scientific skills to serve a bigger cause. The IFTSA Developing Solutions for Developing Countries (DSDC) product development 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.
Preliminary applications close February 1, 2026.
Develop a nutritious and affordable food product that utilizes by-products or surplus from selected local agricultural/food processing industries and demonstrates a circular economy approach by reducing waste, generating added value for local supply chains, and supporting community-level economic development in a developing country context.
Each of the finalist teams will receive reimbursement for travel and registration to IFT FIRST of up to $1,800. Winners will be announced at the IFTSA Closing Ceremony. Prize amounts are as follows:
- First Place: $3,000 and a mentorship opportunity with Mars Wrigley staff
- Second Place: $1,500
- Third Place: $500
- Teams for this competition should have at least one Institute of Food Technologists student member at the time of submission.
- All team members must be students enrolled in the fall semester of the competition year.
- There may be only five submissions from each institution.
- For complete details, consult the guidelines document for this competition.
- 1st Place: GetReady, University of Manitoba
GetReady is a fermented, high-protein breakfast developed for school children in Bangladesh. Made from locally available surplus ingredients and by-products, it addresses nutritional needs while supporting economic sustainability.
- 2nd Place: Fufu Laafi, McGill University
Fufu Laafi is a nutritionally enriched version of a traditional food that utilizes by-products from Burkina Faso's tomato processing industry. The product helps address nutrient deficiencies while generating value for local communities.
- 3rd Place: Tortillas "Oro Negro," Tecnológico de Monterrey
Oro Negro is a dark gray tortilla made from nixtamalized corn flour fortified with huitlacoche. By upcycling a regional corn by-product, the product increases nutritional value while supporting a circular economy model in Puebla, Mexico.
Contact Information
If you have questions about the submission process, contact the Competition Chair, Felicitas Tuku Ewunsoh (Purdue University).
Competition Sponsor
Cargill is a privately held American multinational corporation specializing in food, agriculture, and industrial products, with a major role in global food supply chains.