Kudos to the IFT Division Competition Winners

Food Technology Staff

September 1, 2022

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Aquatic Food Products:

First: Peter Chiarelli, University of Georgia; Second: Yaowen Hai, National University of Singapore; Third: Emma Moore, University of Georgia

Biotechnology Division:

First: Zhen Qin, The Ohio State University; Second: Ji-Young Lee, Yonsei University

Carbohydrate Division:

First: Akua Okyere, University of Minnesota; Second: Zijin Qin, University of Georgia; Third: Gabrielle Scott, Texas A&M University

Dairy Foods Division:

First: Megan Watson, North Carolina State University; Second: Yijing Shao, North Carolina State University; Third: Katelynn Palmer, Utah State University

Education, Extension & Outreach Division:

First: Janae Brown, Kansas State University; Second: Harrison Helmick, Purdue University

Food Chemistry Division:

First: Lu Xun, The Ohio State University; Second: Yufeng Lin, North Carolina State University; Third: Xueqian Su, Virginia Tech

Food Engineering Division:

First: Mark Al-Shemmeri, University of Birmingham, United Kingdom; Second: Hyukjin Kwon, Sejong University; Third: Jerish Joyner Janahar, The Ohio State University

Food Microbiology Division:

First: Mira Ghoshal, University of Massachusetts Amherst; Second: Trushenkumar Shah, University of Connecticut; Third: Brindhalakshmi Balasubramanian, University of Connecticut

Food Packaging Division:

First: Mehreen Iftikhar, Kansas State University; Second: Anbuhkani Muniandy, Purdue University; Third: Korey Fennell, Michigan State University

Fruit & Vegetable Products Division:

First: Trung Tran, Oregon State University; Second: Mengyi Dong, University of Illinois; Third: Erica Grush, The Ohio State University

International Division:

First: Erick Damian Castañeda Reyes, National School of Biological Sciences – ENCB; Second: Miguel Rebollo-Hernanz, University of Illinois; Third: Xinli Ran, National University of Singapore

Muscle Foods Division:

First: Kaitlyn Loomas, Texas Tech University; Second: Morgan Denzer, Oklahoma State University; Third: Loren Klein, University of Georgia

Nonthermal Processing Division:

First: Surabhi Wason, University of Arkansas; Second: Yu-Jou Chou, National Taiwan University (R.O.C.); Third: Gülşah Karabulut, Sakarya University

Nutraceutical & Functional Foods Division:

First: Maria Castellon Chicas, Texas A&M University; Second: Yashaswini Premjit, Indian Institute of Technology Kharagpur; Third: Zihan Wang, University of Alberta

Nutrition Division:

First: Nikolai Kolba, Cornell University; Second: Rawan Al Hazaimeh, Alabama A&M University; Third: Nikita Agarwal, Cornell University

Product Development Division:

First: Chih-Chun Kuo, The Ohio State University; Second: Shengyue Shan, The Ohio State University

Protein Division:

First: Alissa Schneider, University of Minnesota; Second: Anuruddika Hetti Hewage, University of Manitoba; Third: Zhou Lu, National University of Singapore

Quality Management Division:

First: Mayuri Ukidwe, Cornell University; Second: Angie Homez, University of Guelph

Sensory & Consumer Sciences Division:

First: Regina O’Brien, Rutgers University; Second: Kumpol Homwongpanich, North Carolina State University; Third: Kenzie McClintic, University of Minnesota

Sustainable Food Systems Division:

First: Arda Tuhanioglu, University of Arkansas; Second: Mercy Nani, University of Missouri; Third: Joseph Hang, University of Massachusetts Amherst

Toxicology & Safety Evaluation:

First: Yaqi Zhao, Florida State University; Second: Parastou Farshi, Kansas State University