Saluting the IFT Division Competition Winners

Congratulations to the winners of the 2024 IFT Division Oral Competitions as well as winners of hackathon, infographic, and other competitions.

Aquatic Food Products Division Graduate Student Oral Competition

First: Aravind Kumar Bingi, Florida State University, “Optimization of alginate extraction from pelagic Sargassum spp and assessment of bleaching and purification on characteristics of sodium alginate”; Second: Tharindu Trishan Dapana Durage, Louisiana State University, “A Combination of Xanthan Gum and L-Lysine Monohydrochloride Solutions as a Potential Sodium Tripolyphosphate Substitute in Frozen White Shrimp (Penaeus Vannamei);” Third: Mariel Benigno, Louisiana State University, “Characterization of a Novel Protein-Rich Crawfish (Procambarus clarkii) Based Extruded Snack”

Biotechnology Division Graduate Student Oral Competition

First: Emerson Nolasco, University of Nebraska, “Elucidating a Novel Hypertension Treatment Approach Through Egg White Hydrolysate and Gut Microbiome Synergism In-Vitro”; Second: Jiaqi Mi, National University of Singapore, “Optimizing Plant Protein Hydrolysates (PPHs) for Fetal Bovine Serum (FBS) Replacement in Animal Cell Culture Using Crossflow Ultrafiltration: Significance of Molecular Weight Distribution”; Third: Phanatchakorn Sutham, University of Minnesota, “A Cost Effective, Portable and Field-Deployable GMR Platform for the Detection of Foodborne Pathogens in Dairy Products”

Carbohydrate Division Graduate Student Oral Competition

First: Edward Moncada, Purdue University, “Dietary Fiber Structure Complexity Influences Fiber-Tolerance in a Humanized Germ-Free IL-10 KO Mice”; Second: Won-Min Lee, Gachon University, “Biocatalytic Synthesis of α-1,6 Linkages on Starch Structures in Different Rice Species to Slow Digestion”

Dairy Foods Division Graduate Student Oral Competition

First: F.N.U. Akshit, South Dakota State University, “Effect of Air Nanobubble Incorporation on Ultrafiltration Permeation Flux and Physico-Chemical Properties for Model Cheese Whey”; Second: Yijing Shao, North Carolina State University, “Impact of Structural Features of Whey Protein Assemblies on Oil-Water Interfacial Behaviors: Adsorption Dynamics and Dilatational Rheology”; Third: Rakesh Kaushik, South Dakota State University, “Modeling the Population Changes of Lb. Acidophilus and Bf. Animalis ssp. Lactis as Free and Encapsulated Cells in Butter”

Food Chemistry Division Graduate Student Oral Competition

First: Baochen Fang, North Dakota State University, “Improving Emulsifying Properties of Hemp Protein Isolate by Simplified Post-Extraction Methods and Their Mechanism of Actions”; Second: Muxin Zhao, North Dakota State University, “Impact of High Oleic Soybean Oil Oleogels on the Physical Characteristics of Doughs and the Oxidative Stability of Cookies”; Third: Fangfang Li, University of Missouri, “Investigation of the Interaction Mechanism Between Purple Corn Anthocyanins and Amino Acids and Its Impact on Anthocyanin Function”

Food Engineering Division Graduate Student Oral Competition

First: Caleb Wagner, Washington State University, “Engineering Considerations of Cooling Die Wall Temperature, Aspect Ratio, and Apparent Shear Rate on Extruded Wheat Protein High Moisture Meat Analogs”; Second: Arda Tuhanioglu, University of Arkansas, “Selective Extraction of Waxes From Bioethanol Production Side-Stream via Supercritical Carbon Dioxide: Thermal Characterization and Modeling”; Third: Ramin Nemati, University of Illinois Urbana-Champaign, “Non-Destructive Characterization of Wheat-Based Food Microstructure Using X-Ray Micro-Computed Tomography and Image Processing Techniques”

Food Microbiology Division Graduate Student Oral Competition in Honor of Z. John Ordal

First: Chetna Shah, University of Connecticut, “Oral supplementation of Trans cinnamaldehyde reduces colonization of Listeria monocytogenes in guinea pigs and downregulates expression of virulence proteins in vitro”; Second: Yi Wang, University of Connecticut, “Development of a Machine Learning-Supported ssDNA-2D Nano-Sensor Array for Milk Pathogenic Bacteria Detection and Identification”; Third: Tuan Le, Virginia Tech, “Recovery of aerosolized Escherichia coli on food-grade rubber, HDPE plastic, stainless steel, and waxed cardboard under high and low relative humidity conditions”

Food Packaging Division Graduate Student Oral Competition

First: Aaron Dudley, Alabama Agricultural and Mechanical University, “Nanoencapsulation of Hemp Extract in Electrospun Nanofiber: Characterization of Physical Attributes, Release Profile, and Application as Active Film for Packaging”; Second: Byeol Yi Kim, Seoul Women's University, “Application of an Ethylene Indicator Using Potassium Permanganate to Monitor Freshness of Banana and Kiwi”; Third: Cecilia Hernandez-Hosaka, Oregon State University, “Cellulose Materials Obtained From Spent Coffee Grounds as Functional Biopolymers”

Food Safety & Quality Management Division Graduate Student Oral Competition

First: Jodie Allen, University of Connecticut, “Efficacy of a Eugenol Nanoemulsion for Inactivating Salmonella Enteritidis on Broiler Chicken Skin to Enhance Product Safety”; Second: Yaqi Zhao, Florida State University, “Immunodetection of Chicken Serum Albumin, an Egg Yolk Allergen” Third: Xiaofang Bai, “Oregon State: Suitability of Aspergillus Oryzae as a Surrogate of Aspergillus Flavus and Its Thermal Inactivation Properties in Hazelnut Shell and Kernel”

Fruit & Vegetable Products Division Graduate Student Oral Competition

First: Sarah Caballero, Oregon State University, “Mitigating wildfire smoke exposure in wine grapes:  optimization and application of a pre-harvest barrier coating”; Second: Mark Emile Punzalan, Cornell University, “Juice Quality of Cranberry Juice Concentrated by Reverse Osmosis and Forward Osmosis”; Third: Megan Mershon, Virgina Tech, “Vineyard Nitrogen Management: Impacts on Wine Chemistry and Sensory Characteristics for Chardonel Grown in Virginia”

International Division Graduate Student Oral Competition in Honor of George F. Stewart and Malcolm Bourne

First: Daphne Jumilla-Lorenz, Universitat de Girona, “Texture Characterization of Raw Tuna Muscle for the Advancement of Plant-Based Tuna Analog Development”; Second: Juan Gao, Florida State University, “In-vitro Antioxidant and Anticancer Properties of Citrus Peel”; Third: Xiaofang Xie, National University of Singapore, Enzymatic Usomerization for Rare D-Allulose Biosynthesis and Yeast-Assisted Isomer Removal From D-Allulose”

Nonthermal Processing Division Graduate Student Oral Competition

First: Urvi Shah, North Carolina State University, “Effects of Cold Plasma and Ultraviolet (UV) on Microbial Inactivation and Quality Characteristics of Eggshells”; Second: “Srutee Rout, Indian Institute of Technology Kharagpur (IIT Kharagpur), “Development of Process Technology for the Formulation of a Cold Plasma Processed Plant Protein-Based Meat Analogue”; Third: Sohee Yoon, Seoul Women's University, “Inactivation of Escherichia coli O157:H7 in peeled squid using a combined in-package treatment of cold plasma and ultraviolet C light emitting diodes”

Nutraceutical & Functional Foods Division Graduate Student Oral Competition

First: Zihan Wang, University of Alberta, “Bioavailability and Metabolism of Bioactive Peptide IRW With Angiotensin-Converting Enzyme 2 (ACE2) Up-Regulatory Activity in Spontaneously Hypertensive Rats”; Second: Yen-Tung Chen, National Taiwan University, “Ameliorative Effect of Pterostilbene and 3’-Hydroxypterostilbene in Azoxymethane/Dextran Sodium Sulfate-Induced and Circadian Rhythm Disorder Exacerbated Colorectal Cancer in Mice”; Third: Ana Nava, Texas A&M University, “Dark Sweet Cherry (DSC) Extracts Rich In Anthocyanins (ACN) Decrease Drug Resistance in 4T1 Breast Cancer (BC) Cells Through Modulation of Phase III Drug Transporters”

Nutrition Division Graduate Student Oral Competition in Honor of Mark L. Bieber

First: Chetanjot Romana, University of Arkansas, “Pixels to Palate: Transforming Nutritional Landscapes with Personalized 3D Food Printing and Protein Supplementation for Older Adults”; Second: Sumanjot Kaur, University of Arkansas, “In vitro digestion of protein aerogels generated from defatted rice bran protein via supercritical carbon dioxide technology”; Third: Gozde Gulseren, University of Florida, “Edible Mycelium: A Novel Biofortification Vehicle Addressing Iron Deficiency”

Product Development Division Graduate Student Oral Competition

First: Danielle Voss, The Ohio State University, “A Novel Palette of Nature Derived Colorants: Evaluating Pyranoanthocyanin Interactions With Food Matrices”; Second: William Oyom, North Carolina Agricultural and Technical State University, “Characterization and Safety Assessment of Gel-Based Edible Coating Treatment on Deep-Fat Fried Chicken Nuggets”; Third: Chidimma Ifeh, Montana State University, “Developing Indigenous Plant-Enriched Yogurt to Enhance Iron Solubility: A Collaboration With Senegalese Women Farmers”

Protein Division Graduate Student Oral Competition

First: Uma Tay, National Universiry of Singapore, “Impact of pH and Lecithin on Lupin Protein for Mimicking Egg Custard”; Second: Chengxin He, National University of Singapore, “Co-Refolding Pea Protein and Phycocyanin to Form a Multifunctional Hydrocolloid”; Third: Menglin Han, North Dakota State University, “Predicting the Tofu Quality Based on Protein Subunit Profiles using Machine Learning”

Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition

First: Ella Warner, North Carolina State University, “Consumer Perception of Plant-Based Cheese”; Second: Jenna Fryer, Oregon State University, “Comparing the Recognition Threshold of Thiophenols For ‘Ashy’ Flavor Between Different Wine Styles of Pinot Noir Wine”; Third: Eniola Ola, University of Arkansas, “Comparing Sensory Appeal: Traditional vs. Gluten-Free Cookies in a Consumer Acceptance Test”

Sustainable Food Systems Division Graduate Student Oral Competition

First: Julia Rivera, Kansas State University, “Intermediate Wheatgrass (Thinopyrum Intermedium) as a Novel and Sustainable Primary Ingredient in Extruded Precooked Pasta”; Second: Jesse Baker, San Diego State University, “Unlocking Seafood Flavors From Macroalgae: A Sustainable, Vegan Approach”

Toxicology & Safety Evaluation Division Graduate Student Oral Competition

First: Prarthanaa Sankaranarayanan, University of Massachusetts Amherst, “Rapid detection of Titanium Dioxide in food products using X-ray Fluorescence Spectroscopy”; Second: Maame Ekua Manful, Technological University Dublin, “Safety and In vitro Genotoxic Potential of Valorized Partially Defatted Almond Press Cake Powder for Food Ingredient Applications”; Third: Yejune Moon, North Dakota State University, “Conjugation of Deoxynivalenol During Malting for Brewing”

Carbohydrate Division Student Hackathon 2024 - "Hacking Fiber"

First Place

• Emily Cole, University of Wisconsin-Madison
• Sulthana  Humayoon Muttathukonam, University of Connecticut
• Ujjalpreet Dhatt, University of Georgia

Second Place

• Badiora Olanike, Obafemi Awolowo University
• Bhaswati Chowdhury, Virgina Tech
• Jung Mun Yang, Virgina Tech

Third Place

• Andrew Maust, University of Arkansas
• Blessing Okonkwo, University of Nigeria, Nsukka
• Meghana Maske, University of Wisconsin-Stout

Food for Relief: International Division Student Hackathon

First Place

• Anshia Oudtshoorn, Stellenbosch University
• Bhaswati Chowdhury, Virgina Tech
• Diana Chicango, Zamorano University
• Prerana Balasubramanian, University of Massachusetts Amherst
• Sarah Quino, Zamorano University

Second Place

• Alexander Mathios, California State Polytechnic University Pomona
• Esther Oginni, University of Ibadan
• Fernando Alejandro, Universidad San Francisco de Quito
• Madhvi Singh, University of Minnesota
• Niyati Jain, North Carolina State University
• Stefhanie Loaiza Sanchez, Universidad de Costa Rica

Third Place

• Badiora Olanike, Obafemi Awolowo University
• Blessing Okonkwo, University of Nigeria, Nsukka
• Katherine Ward, Stellenbosch University
• Luisa Liceaga, University of British Columbia
• Rania Buenavista, Kansas State University
• Shivaprasad Doddabematti Prakash, Kansas State University

The Think Tank - Student Competition With the Nonthermal Processing Division

First Place

• Miray Büyük, Izmir Institute of Technology
• Niyati Jain, North Carolina State University
• Rania Buenavista, Kansas State University
• Remziye Dogru, Izmir Institute of Technology
• Roselle Barretto, Kansas State University

Second Place

• Blessing Okonkwo, University of Nigeria, Nsukka
• Ruchi Chauhan, Kansas State University
• Ruslan Mehadi Galib, University of Arkansas
• Shivaprasad Doddabematti Prakash, Kansas State University
• Tharindu Trishan Dapana Durage, Louisiana State University

Third Place

• Ada Ata, Izmir Institute of Technology
• Chetanjot Romana, University of Arkansas
• Hazal Aratemir, Izmir Institute of Technology
• Prarthanaa Sankaranarayanan, University of Massachusetts Amherst
• Rabia Farheen Shamim Basha, University of Massachusetts Amherst

Student Food Packaging Development Competition

First: Amarthya Benigna Achmadi, Que Trinh Tran, and Annisa Mutiara Faida, University of New South Wales; Second: Taylor Beck and Rinky Ghosh, The Ohio State University; Third: Monjurul Hoque and Rahel Suchinitita Das, University College, Cork

Proteins of the Future Challenge

First: Vidheesha Abeysinghe, Mayuri Bane, Anuruddika Hetti Hewage, and Kofi Oduro, University of Manitoba; Second: Alejandro de la Brena Meléndez, Mariana Fernández Cervantes, Ana Sofía Gómez Rubio, and David Guevara Camacho, Tecnológico de Monterrey; Third: Xiaoyan Hu, Jaekun Ryu, and Xiaoke Xiang, University of Massachusetts Amherst

Product Development Division Infographic Competition

First: Amarthya Benigna Achmadi, Annisa Mutiara Faida, and Que Trinh Tran, University of New South Wales; Second: Pramith Ukwattage Don, South Dakota State University; Third: Siti Fatimah Azzahrah, Bogor Agricultural Universityft