Student Food Scientists Win Prestigious Product Development, Research, and Trivia Competitions at IFT FIRST

CHICAGO – July 29, 2025 – The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), is proud to announce the winners of this year’s IFTSA product development, research, and College Bowl competitions. The winners were revealed at IFT FIRST: Annual Event and Expo, the annual food research, science, and technology event that was held July 13-16 in Chicago.

“Each winner of IFTSA’s research, product development, and College Bowl competitions serves as a powerful reminder of the value of a food science education: from designing groundbreaking products that solve key challenges to unearthing scientific discoveries in the lab, these student leaders are already setting the stage for a safer, healthier, and more accessible global food system,” said Christina Ginardi, Director of Academic Engagement at IFT.

Cornell University received first place in several product development competitions as well as the 40th Annual IFTSA College Bowl. Here is an overview of the competitions it won alongside winners from other institutions:

IFTSA & Mars Product Development Competition

Over the last 35 years, IFTSA has partnered with Mars Wrigley on a product development competition that empowers school teams to develop a new food idea and carry the concept through marketing and production, much like a commercial product development team. The winner of this year’s competition and recipient of the $3,000 first place prize was the team from Cornell University for NoriNom, a shelf-stable premium snack that delivers all the beloved flavors of sushi in a crunchy, bite-sized format. This vegetarian snack is a good source of fiber and offers complete plant-based protein.

Developing Solutions for Developing Countries Product Development Competition

The IFTSA Developing Solutions for Developing Countries Product Development Competition, sponsored by Cargill, promotes the application of food science and technology and the development of new products and processes that are targeted at improving the quality of life for people in developing countries. This year’s winner, who took home the $3,000 top prize, was the team from McGill University for TesfaTena, a nutrient-dense block designed to combat malnutrition, especially among vulnerable groups such as children and pregnant or breastfeeding mothers in Ethiopia. TesfaTena provides essential vitamins and minerals to address local malnutrition such as iron and iodine deficiencies.

Smart Snacks for Kids Product Development Competition

The IFTSA Smart Snacks for Kids Competition challenges students to develop a fun and nutritious food or beverage product for kids and/or teens that abide by the USDA “Guide to Smart Snacks in School” recommendations, which aims to offer kids foods and beverages with more whole grains, fruits and vegetables, leaner protein, and low-fat dairy while limiting foods with too much sugar, fat, and salt. The winner of the $3,000 top prize was the team from Cornell University for IamFan, a fun and nutrient-packed savory snack inspired by pineapple fried rice. It features a crunchy combo of puffed whole grain brown rice and quinoa, freeze-dried vegetables (corn, peas, carrots, bell pepper), chewy dehydrated pineapple, wispy jackfruit ‘floss,’ and a tangy pineapple sesame sauce.

Graduate Research Video Competition

A long-time sponsor of the event, Campden BRI offers the winner of the Graduate Research Video Competition – which features graduate students showcasing their original research in a fun, creative, three-minute video – an opportunity to visit Campden BRI in the United Kingdom. Kriza Faye from the University of Tennessee was this year’s winner for her research on “Shellac-Based Encapsulation for Targeted Probiotic Delivery.” Faye will join next year’s winner on a 10-day industry visit in the United Kingdom where she will have the opportunity to experience each of the major divisions of Campden BRI (science, technology, brewing, and knowledge management) and gain insight into the UK/EU perspective.

Last year’s winner, Ivannova Lituma, documented her experience at Campden BRI in this IFT exclusive blog.

Undergraduate Research Competition

Sponsored by Phi Tau Sigma, the Undergraduate Research Competition was designed to showcase outstanding research at the undergraduate level. Joshua Cruz-Noguera from the University of Costa Rica won $1,000 for his research on “Optimization of Freeze-Drying Conditions for Potential Probiotics from a Blue Zone: A Multi-Stage Evaluation to Improve Survival of Longevity-Linked Isolates.” The winner of last year’s competition, Stefhanie Loaiza-Sanchez, was also from the University of Costa Rica.

College Bowl Competition

Since 1985, the IFTSA College Bowl Competition has tested the knowledge of student teams from across the United States. Sponsored by Nestlé Purina, the College Bowl is designed to facilitate interaction among students from different universities and provides a forum for students to engage in friendly competition. Teams from universities competed in regional competitions within eight geographical areas. The winning regional teams competed at IFT FIRST, with the finals taking place at the conclusion of the IFTSA Closing Ceremonies. Earning the prestigious title of College Bowl champion and taking home the $1,000 grand prize was Cornell University, which beat South Central region champion University of Arkansas in the final round.

American Egg Board’s Eggcelerator Lab® Product Development Competition

The American Egg Board celebrated the winners of its second annual Eggcelerator Lab Student Innovation Competition, which challenged students to explore new and novel uses for egg yolk in food product development, moving beyond traditional applications to unlock new potential in functionality, format, and flavor. Waritsara Khongkomolsakul, Sabrina Choi, and Yihong Deng from Cornell University won the $8,000 grand prize for their Eggsential Cereal, a globally inspired, shelf-stable product featuring crispy egg yolk pieces, chocolate, chia-coated chickpeas, and freeze-dried fruit.

The finalists and other IFTSA members who attended IFT FIRST also had the opportunity to participate in exclusive networking events, including PepsiCo Meet & Greets at the IFTSA Student Lounge. Additionally, hundreds of students shared their research posters at the Poster & Research Showcase on the expo floor.

To learn more about becoming a student member and taking advantage of networking, education, and advocacy opportunities year-round, email [email protected].

About Institute of Food Technologists Student Association

The Institute of Food Technologists Student Association (IFTSA) is a student-governed community of more than 2,300 IFT members spanning 65 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

Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit ift.org.

Media Contacts

Dennis Van Milligen
Director, External Relations
Institute of Food Technologists
630-853-3022
[email protected]

Frannie Comstock
Manager, PR and Organizational Communications
Institute of Food Technologists
513-374-8900
[email protected]