August 06, 2024

University of Costa Rica Student Stefhanie Loaiza-Sánchez Wins Prominent Food Research Competition

The Institute of Food Technologists Student Association (IFTSA) is pleased to announce that Stefhanie Loaiza-Sánchez from the University of Costa Rica in San Pedro Montes de Oca, San José, has won the IFTSA Undergraduate Research Competition for her research on the “Prevalence and inactivation of Salmonella spp. in microwaveable frozen ready-to-eat (RTE) and not-ready-to-eat (NRTE) chicken products.”

CHICAGO – August 6, 2024 – The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), is pleased to announce that Stefhanie Loaiza-Sánchez from the University of Costa Rica in San Pedro Montes de Oca, San José, has won the IFTSA Undergraduate Research Competition for her research on the “Prevalence and inactivation of Salmonella spp. in microwaveable frozen ready-to-eat (RTE) and not-ready-to-eat (NRTE) chicken products.” She was honored recently at IFT FIRST: Annual Event and Expo, IFT’s popular food science, technology, and innovation showcase aimed at addressing the biggest issues impacting the global food system that attracted more than 16,000 attendees and over 1,100 exhibitors. Sponsored by Phi Tau Sigma, the competition showcases outstanding undergraduate research. Finalists present their original research in a poster format to judges and attendees at IFT FIRST.

Two finalists were also recognized: Ohio State University’s Murphy Carroll placed second for his research on application of sensors for non-invasive determination of strawberry quality, and California State Polytechnic University, Pomona’s Tsz Chun Choi placed third for his research on the effect of pre-gelatinized flour on the physical and sensory characteristics of bread.

As winner, Loaiza-Sánchez received a travel and registration stipend to attend IFT FIRST as well as an $1,000 monetary prize. Carroll and Choi also received the stipend and monetary prizes of $750 and $500, respectively.

Loaiza-Sánchez recently graduated from the University of Costa Rica with a degree in Food Engineering. While earning her bachelor’s degree, she served as President of the Asociación de Estudiantes de Tecnología de Alimentos (AETA). Additionally, she was a Quality Management Intern at Sweetwell. She currently serves as an International Development Executive at TSI Group.

In addition to being a member of IFTSA, Loaiza-Sánchez is also a member of the Food Microbiology Division of IFT. She currently resides in Carthage, Costa Rica.

Learn more about IFTSA.

About Institute of Food Technologists Student Association

The Institute of Food Technologists Student Association (IFTSA) is a student-governed community of more than 2,000 IFT members spanning 62 Chapters in 60 countries. IFTSA’s vision of a global community of inspired and informed students who are prepared for a future in food drives its mission to enrich the academic experience and empower students to thrive individually and together. To prepare the future and celebrate the community, IFTSA provides opportunities beyond the classroom and lab, grows student networks to facilitate meaningful and lasting connections, as well as includes and promotes diverse perspectives and backgrounds to foster a culture of belonging. For more information, visit ift.org/community/students.

About Institute of Food Technologists

The Institute of Food Technologists (IFT) is a global organization of over 11,000 individual members from more than 90 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world’s greatest food challenges. IFT works to ensure that its members have the resources they need to learn, grow, and innovate to advance the science of food as the population and the world evolve. IFT believes that science and innovation is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. For more information, please visit ift.org.