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, 2027.
Many indigenous and locally sourced foods offer functional health benefits that extend beyond their basic nutritional value, yet these ingredients remain underutilized in commercial food products. Develop a consumer packaged goods (CPG) product for a specific country using a locally available food ingredient with proven or potential functional benefits. The product should be manufacturable within the selected country, leverage the ingredient’s unique health and nutritional properties, and address the needs of a defined target consumer market. The final concept should demonstrate commercial viability and market potential as a scalable CPG product.
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 IFT student member.
- Each team member must be registered as a student at the university they are representing during the semester starting in September of the competition year (September to August).
- There may be a maximum of 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, Vidheesha Abeysinghe (University of Manitoba).
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.