Chamali Kodikara, University of Manitoba
Chamali is a passionate PhD student in Food and Human Nutritional Sciences at the University of Manitoba, Canada, focused on detecting ergot alkaloids in wheat and using cold plasma processing to combat mycotoxins. As President of the FHNS Graduate Students Association, she established the University of Manitoba as an IFTSA chapter and now serves as Vice President of Competitions for IFTSA. She has led initiatives with AOAC INTERNATIONAL and the Canadian Centre for Agri-Food Research, and she is dedicated to creating dynamic, inclusive environments for student growth and leadership. Chamali is excited to bring her energy and vision to IFTSA to shape the future of the science of food.

Sebastián Garzón, Universidad Técnica Particular de Loja
Sebastián holds a bachelor’s degree in Finance from Universidad Técnica Particular de Loja (UTPL) and a Food Engineering degree from Universidad San Francisco de Quito (USFQ). He is currently pursuing a Law degree with a focus on food regulation, blending his expertise in food science, finance, and policy to drive impactful change in the food industry. He has worked with prominent organizations, including Banco de Alimentos Quito and Moderna Alimentos, one of Ecuador’s largest food manufacturers. Sebastián helped establish the IFTSA Chapter at USFQ and organized the College Bowl in Ecuador, earning the IFTSA Excellence in Leadership Award. Sebastián is passionate about making IFTSA a truly global organization by promoting international collaboration and expanding its reach to underserved regions.

Stefhanie Loaiza Sanchez, University of Illinois Urbana-Champaign
Stefhanie is a food science professional currently pursuing a Master’s degree at the University of Illinois at Urbana Champaign. During her undergraduate studies at the University of Costa Rica, she served as president of the Food Technology Student Association and was a finalist for the IFTSA Excellence in Leadership Award. Additionally, Stefhanie has participated in three different student competitions and was the first-place winner of the IFTSA Undergraduate Research Competition last year (2024). She looks forward to offering a fresh viewpoint, listening to feedback, and collaborating with competition chairs to ensure a smooth and impactful experience for all participants.

Akshara Nair, University of Massachusetts Amherst
Akshara is a Food Science and Technology student at UMass Amherst ('26), passionate about connecting people through science, culture, and food. Through her leadership roles on campus, including serving as the External Relations Manager for the UMass Alternative Protein Project, Social Media Manager for UMass Food Science, and a member of the Recruiting Committee, Akshara has strengthened her communication, problem-solving, and interpersonal skills, all of which are essential for the position. She is excited to bring her creative and dynamic approach to IFTSA, helping to showcase student voices and amplify the impact of the student-led organization.

Rania Marie Buenavista, Kansas State University
Rania Buenavista is a doctoral student in Grain Science at Kansas State University, specializing in pulse protein optimization. She is a graduate research assistant and assists with the undergraduate course GRSC 540. Rania holds an MS in Grain Science from KSU and a BS in Agricultural and Biosystems Engineering from the University of the Philippines Los Baños. She is the current chair of the IFTSA College Bowl Competition and involved in multiple professional organizations. After her PhD, Rania aims to become a research and development scientist in a food company, focusing on improving the nutritional profiles and affordability of food.

April Huang, Cornell University
April is a PhD Candidate in Food Science at Cornell University and a USDA NIFA Predoctoral Fellow. Her research investigates the impact of physical and biological processing on pulse protein functionality. At Cornell, she serves as the president of the Food Science Product Development Club and on the board of the Food Science Graduate Student Organization. In her seven years as an IFT member, she has served as Competition Chairs for the Mars Wrigley Product Development Competition and the College Bowl Competition and has participated in numerous student competitions, including the IFTSA & Mars Wrigley Product Development Competition, IFTSA Developing Solutions for Developing Countries Competition, and Division Graduate Student Research Competition.

Chenge (Charley) Wang, Rutgers University
Chenge (Charley) is a PhD candidate in Food Science at Rutgers University, specializing in lipid oxidation and oil quality. She earned her B.S. degrees in Food Science and Nutritional Sciences from the University of Wisconsin-Madison in 2020, where she received multiple awards in IFTSA competitions. Currently, she serves as the Graduate Student Representative for the New York IFT Section and leads the Rutgers Chapter, contributing to team-building, event coordination, and community engagement.

Josiah Muriuki, University of Pretoria, South Africa
Josiah is a student, a leader, and a Social Entrepreneur passionate about the application of knowledge to solve some of the most pressing societal problems. He is an outstanding leader with a track record in leading and serving at different capacities such as the Chairperson of the Mastercard Foundation Scholars Program at the University of Pretoria, South Africa. He has also been serving at the Institute of Food Technologists Students Association (IFTSA) board of directors. He holds a BSc Industrial Chemistry Degree from University of Nairobi, Kenya and an Honours degree in Food Science and is currently a MSc Food Science Candidate at the University of Pretoria. With his deep passion in leadership, and mentorship, he is the Founder and Executive Director of Beta Mentor Africa which is an award-winning social enterprise aimed at mentoring the young people from rural areas of Kenya, raising the next generation of leaders and enabling them to access opportunities globally.

Ikenna Okehie, Texas A&M University
Ikenna is a Ph.D. student in Food Science and Technology at Texas A&M University, specializing in sustainable food innovation and insect-derived food ingredients. With a Master’s degree in Food Technology and extensive experience in research, product development, and organizational leadership, Ikenna has spearheaded impactful projects, including integrating a food processing section into an agribusiness. He is an AgriLife Leadership Fellow, undergoing mentorship training to enhance his leadership and communication skills. Passionate about fostering inclusive environments, Ikenna is dedicated to driving initiatives that promote diversity, collaboration, and innovation in the food industry.

Divine Eche, University of Massachusetts Amherst
Divine is an undergraduate student at UMass Amherst, working towards a B.S. in Food Science and Technology. She is passionate about creating sustainable food systems and innovative products using technology. She has experience in scientific research, leadership, and collaboration. In the future, she hopes to pursue a master’s degree in food science, focusing on product development and sensory science. Divine is excited to continue growing and making a positive impact in the field alongside my talented peers.