Developing Solutions for Developing Countries Product Development Competition

Feeding Tomorrow 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.

The Developing Solutions for Developing Countries competition is sponsored by Feeding Tomorrow Fund.

2021–2022 Winners

  • First Place: MahasiswaPL, Poznań University of Life Sciences
  • Second Place: Pèdi Paradi, University of Costa Rica
  • Third Place: Drygurt, University of Costa Rica

2021–2022 Finalists

  • BananaYo’, University of Costa Rica
  • Cryogurt, Soegijapranata Catholic University
  • Sumber Rejeki, Bogor Agricultural University


Each of the finalist teams will receive a certificate and a reimbursement for travel to the IFT Annual Event & Food Expo of up to $1,500. Winners will be announced at the IFTSA Closing Ceremony. Prize amounts are as follows.

  • First Place: $3,000
  • Second Place: $1,500
  • Third Place: $500

The winning team will be highlighted in the post-event issue of Food Technology magazine.


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 5 submissions from each institution. Complete eligibility details will be included in the competition guidelines document, which will be available later this year.

Theme (2022–2023)

For fruit-based beverages to achieve stability on the shelves and allow them to be distributed outside cold chains, it is paramount that they achieve microbial stability. A company has been processing fruit juices and using cold chain distribution to reach their customers who have traditionally been in the Hotel/Restaurant/Catering (HORECA) space. They purchased some equipment to pasteurize the product, but the first trials failed in the market. They would like some expertise in developing their product quality and shelf life.

Develop a product, package and process that results in a high-quality nutritious product with at least 6 months ambient shelf life.

The final product should be affordable, available, and accessible. The packaging should be sustainable. The process should aim to minimize food waste.

2022–2023 Competition Submission and Deadlines

Preliminary Applications for this competition close February 1, 2023, at 11:59 p.m. CT.

Finalist Application Deadline: May 1, 2023

Submit your application

Click here for DSDC Rules & Regulations


Sample Verification Letter

Download sample letter (PDF)

Competition Chair

Shreya Nuguri, The Ohio State University