Congratulations to the winners of the 2023 IFT Division Oral Competitions as well as winners of hackathon, infographic, and other competitions.
Aquatic Food Products Division Graduate Student Oral Competition
First: Xiran Li, University of California, Davis. “Factors Shaping Microbial Community Present on Fish and Fish Products”; Second: Stephan Bücker, University of Hohenheim, “Improving the colloidal stability of phycocyanin:pectin complexes by modifying the biopolymer mixing ratio”; Third: Yi En Jayne Lee, National University of Singapore: “Softening of Surimi Gels With Soy and Pea Proteins Improves Gel Texture and Protein Digestibility for the Elderly”
Biotechnology Division Graduate Student Oral Competition
First: Jiaqi Mi, National University of Singapore, “Evaluation of plant protein hydrolysates (PPHs) for fetal bovine serum (FBS) replacement in animal cell culture”; Second: Varsha Chowdary Anche, “Understanding the Role of ATP-Citrate Lyase in Lipid Biosynthesis in Oleaginous Yeast Yarrowia Lipolytica”
Carbohydrate Division Graduate Student Oral Competition
First: Emily Benson, University of Saskatchewan, “Development and characterization of pyrodextrins from starches of various botanical origins”; Second: Matthias Lenie, Ghent University, “Coaxial 3D food printing to develop a pH-responsive hydrogel system with an alginate-pectin shell and starch core”; Third: Yikai Ren, University of Saskatchewan, “Effects of pulse crop types and rosemary extract addition on starch bioavailability and antioxidant properties of extruded pet foods”
Dairy Foods Division Graduate Student Oral Competition in Honor of John C. Bruhn
First: Erica Kosmerl, The Ohio State University: “Food matrix composition impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells”; Second: Yaozheng (Tess) Liu, North Carolina State University, “Comparison of Physical and Sensory Properties of Milk Protein Beverages Processed by Ultrapasteurization, Pilot Scale Retort, and Autoclave”; Third: Anjali Verma, Utah State University, “Effect of calcium content on unmelted texture and pizza baking properties of Mozzarella cheese”
Food Chemistry Division Graduate Student Oral Competition
First: Cyprian Syeunda, Texas A&M University, “Effect of cereal-derived polyphenol structure on Maillard-derived product formation”
Food Engineering Division Graduate Student Oral Competition
First: Louis Colaruotolo, University of Guelph, “Scouting Structural Features that Contribute to Component Instability in 3D Printed Food Matrices”; Second: Yue Wang, University of Nebraska–Lincoln: “Development of a green integrated continuous extraction-reaction-particle formation process using supercritical carbon dioxide for value-added processing of tomato processing waste”; Third: Aaron Dudley, Alabama A&M University, “Hemp (Cannabis sativa L) extract Nanoencapsulation in PVA Nanofiber Inhibits Foodborne Pathogen Proliferation in Raw Chicken Breast Meat”
Food Microbiology Division Graduate Student Oral Competition in Honor of Z. John Ordal
First: Brianda Daniela González Orozco, “Enhanced survival during digestion and exopolysaccharide production of Lactobacillus kefiranofaciens bdgo-ANA1 in co-culture with Kluyveromyces marxianus bdgo-ym6”; Second: Grishma Prabhukhot, University of Maryland, Baltimore County, “Effect of surface topography, shear stress and exposure time of chlorine on single and dual species E. coli O157:H7 biofilm removal in presence of promotor bacteria”
Food Packaging Division Graduate Student Oral Competition
First: Emma Gordy, Oregon State University, “Investigation of hornification to reduce the water retention value of apple pomace based pulp for producing high-quality transfer-molded pulp packaging”; Second: Sudarshan Medagam, North Carolina State University, “Optimization of novel edible coating based on UV-C treated gallic acid and chitosan: antimicrobial efficacy against Salmonella Typhimurium”; Third: Zhiyuan Xu, Virginia Tech, “Development of a visible light-responsive antimicrobial packaging film for improving food safety”
Food Safety & Quality Management Division Graduate Student Oral Competition
First: Heymant Kaur, North Dakota State University, “Effect of Milling, Storage and Vacuum Steam Pasteurization on Soft Red Wheat Flour Quality, Functionality and End-Product Quality”
Fruit & Vegetable Products Division Graduate Student Oral Competition
First: Danielle Heaney, Cornell University, “The combined effects of high pressure processing and brine acidity for enhanced texture of pickled cucumbers”; Second: Rui Huang, University of Nebraska-Lincoln, “Utilization of egg white solids to mitigate the astringency of aronia berry juice and produce protein-proanthocyanidin aggregates with improved digestive stability”; Third: Mark Emile Punzalan, Cornell University, “Juice Quality and Sensory Evaluation of Forward Osmosis Concentrated Concord Grape Juice”
International Division Graduate Student Oral Competition in honor of George F. Stewart and Malcolm Bourne
First: Jennifer Kusumah, University of Illinois at Urbana-Champaign, “Anti-Inflammatory Capacity of Selected Soybean Varieties Influenced by Protein Composition and Peptide formation after Gastrointestinal Digestion”; Second: Xiaoang Xie, National University of Singapore, “Low-calorie D-allulose as a sucrose substitute modulates the physicochemical properties and in vitro digestion of sponge cakes”; Third: Carolina Herrera-Lavados, Universidad del Bío-Bío, Chile, “Rheological properties and printability of lentil protein emulsion gels”
Muscle Foods Division Graduate Student Oral Competition
First: Lisa Berger, University of Hohenheim, “Mixing time influencing morphological structure, physicochemical and functional properties of ground beef”
Nonthermal Processing Division Graduate Student Oral Competition
First: Priyanshi Chaturvedi, University of Minnesota, “Evaluation of a Novel Cold Plasma Treatment to Reduce Surface Fungal Colonization of Sugar Beet Roots to Improve Postharvest Storage”; Second: Aikaterini Spanou, Agricultural University of Athens, “Shelf-Life Extension of Gilt-Head Sea Bream Fillets by In-Package Cold Atmospheric Plasma Processing”
Nutraceutical & Functional Foods Division Graduate Student Oral Competition
First: Xiaoyu Bao, University of Alberta, “Ovomucin hydrolysates inhibited bacterial adhesion and protected epithelial barrier integrity from enterotoxigenic Escherichia coli (ETEC) K88 in intestinal epithelial cells”; Second: Emerson Nolasco, University of Nebraska–Lincoln, “Understanding the role of the gastrointestinal microbiota in modulating the anti-hypertensive effect of egg white hydrolysate”; Third: Cydney Jackson, Cornell University, “Empire Apple (Malus domestica) Juice, Pomace, and Pulp Modulate Intestinal Functionality, Morphology, and Bacterial Populations In Vivo (Gallus gallus)”
Nutrition Division Graduate Student Oral Competition in honor of Mark L. Bieber
First: Karthik Medabalimi, Alabama A&M University, “Effect of Selected Drying Methods on the Antioxidant Potential of Curry Leaves”; Second: Chetanjot Romana, University of Arkansas, “Use of Additive Manufacturing to Produce High Protein Meals for Older Adults Using Alternative Protein Sources”; Third: Jieun Lim, Kyung Hee University, “Optimization of Blanching Condition for Removing Potassium From Spinach Using Response Surface Methodology”
Product Development Division Graduate Student Oral Competition
First: Purlen Sezer Okur, University of Nebraska–Lincoln, “Development of a Novel Free-Flowing Powder Lycopene Formulation via Green Particle Engineering Using Supercritical Carbon Dioxide”; Second: Niaz Mahmud, North Carolina A&T State University, “Effects of curcumin-loaded oleogel on deep-fried chicken nuggets during frozen storage”; Second: Viral Shukla, Cornell University, “Deodorization of Acid Whey With Activated Carbon Enhances Consumer Acceptability of a Sports Recovery Beverage”; Third: Shubham Mandliya, Indian Institute of Technology Kharagpur, India, “Development of Micronutrient-Rich Low Moisture Meat Analogue From Mycelium (Pleurotus Eryngii) Using Twin Screw Extrusion”
Protein Division Graduate Student Oral Competition
First: April Huang, Cornell University, “pH and Calcium affect high-pressure and thermal structuring of pulse protein concentrates”; Second: Anuruddika Hetti Hewage, University of Manitoba, “Effect of Water Substitution in Deep Eutectic Solvent (DES) System on Structural and Functional Properties of Fava Bean Protein Isolates”; Third: Zhou Lu, National University of Singapore, “Hydroxypropyl Methylcellulose Interacted With Plant-Proteins to Improve the Gelling and Foaming Functionalities of Plant-Based Egg Analogue”
Refrigerated & Frozen Foods Division Graduate Student Oral Competition
First: Daniela Moore, California State Polytechnic University, Pomona, “The effect of using coconut oil (Cocos nucifera), avocado paste (Persea americana), and pistachio (Pistacia vera) in the elaboration of a chocolate plant-based ice cream”; Second: Tharindu Trishan Dapana Durage, Louisiana State University, “A Combination of Xanthan Gum and L-Arginine Solutions as a Potential Phosphate Substitute in Frozen White Shrimp (Penaeus Vannamei)”
Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition
First: Lydia Rockers, University of Arkansas, “Variations in emotional responses to food images as a function of the type of scale or response condition”
Sustainable Food Systems Division Graduate Student Oral Competition
First: Sumanjot Kaur, University of Arkansas, “Converting rice processing byproducts into high-value bioactive compounds and nanoporous materials using supercritical carbon dioxide”; Second: Ragya Kapoor, University of Illinois at Urbana Champaign, “Novel ultrasound-based drying technology for sustainable production of plant protein isolates with improved functionality”
Sugar Reduction in Baked Foods: Carbohydrate Division Student Hackathon
First Place Winners: Aadeya Arora, University of Georgia; Janice Cheng, University of Minnesota; Kiev Moy Ung, University of California, Davis; Kirat Bains, University of Arizona; and Ujjal Dhatt, University of Georgia; Second Place Winners: Andrew Maust, Texas A&M University; Liu Shi, University of California Davis; and Niyati Jain, Anna University; Third Place Winners: Philip Eberly, University of Wisconsin–Madison; Bhaswati Chowdhury, South Dakota State University
Combating Dairy Food Waste from Farm to Fork: Symposium and Micro-Internship with the Dairy Foods Division
First Place Winners: Prarthanaa Sankaranarayanan, University of Massachusetts Amherst; Niyati Jain, Anna University; Gloria Yap, University of Alberta; and Vania Kwan, University of British Columbia; Second Place Winners: Abiy Dadi, University of Minnesota; Akshit Lnu, South Dakota State University; Emily Cole, South Dakota State University; and Priyanshi Chaturvedi, University of Minnesota; Third Place Winners: Phasiri Wongmahapaul, University of California, Davis; Sulthana Humayoon Muttathukonam, University of Connecticut; Tomer Hatzir, University of Manitoba; Andrew Maust, Texas A&M University; and Aakash Sharma, Tennessee State University
The Think Tank 2.0- Student Competition With the Nonthermal Processing Division
First Place Winners: Luisa Jimena Liceaga Martínez, Monterrey Institute of Tech and Higher Education; Franco Zannie Herrerías, Tecnológico de Monterrey; Beatriz Nicholas, Monterrey Institute of Tech and Higher Education; Maria Gonzalez, Tecnológico de Monterrey; and Rocío Daniela Soto Castro, Tecnológico de Monterrey; Second Place Winners: Mark Emile Punzalan, Cornell University; Andreea Beldie, Cornell University; Bailey Gong, Cornell University; Hanyu Chen, Cornell University; and Ana Ortiz Quezada, Cornell University; Third Place Winners: Alejandra Spillers, University of Minnesota; Shieana Xie, Cornell University; Margarita Guadalupe Jimenez Reyes, Monterrey Institute of Tech and Higher Education; Regina Basumatary, McGill University; and Mahima Jain, University of Georgia
Hacking Single Servings, A Food Waste Conundrum: International Division Student Hackathon
Winning Team: Niyati Jain, Anna University Chennai; Meetha James, University of Maine; and Sulthana Humayoon Muttathukonam, University of Connecticut
InfoFoodrafic: A Global Infographic Competition – Product Development Division-sponsored student competition
Winner: Joshua Saad, University of Tennessee-Knoxville
Proteins of the Future Challenge – Protein Division-Sponsored Student Competition
First Place: Phasiri Wongmahapaul and Alize Chavanapanit (University of California, Davis); Second Place: Zhen jiao Du, Manoj Kumar Pulvinaria, and Fnu Ruchi (Kansas State University); Third Place: Thilina Dissanayake, Harshani Nadeeshani Vidani Hewage, and Flavia Adai’s Rocha Dos Santos (University of Manitoba)
Food Packaging Development Competition – Food Packaging Division-Sponsored Student Competition
First Place: Megan Wong, Tiffany Nguyen, and Roshan Jafarzadeh (California State Polytechnic University Pomona); Second Place: Nikunj Jalandhara, and Koentadi Hadinoto (University of New South Wales); Third Place: Petra Ivanova, Ivo Heis, Cynthia Yang, Alfred Hadri, and Merle Van Zomeren (Wageningen University and Research Centre)
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