BY MARY ELLEN KUHN Purpose-Driven Food Science/media/food technology/pdf... · reflect on your...

pg 3030 08.17 • www.ift.org

BY MARY ELLEN KUHN

For four days in Las Vegas this summer, IFT17 brought together a community of people dedicated to advancing the science of food and presented them with a wide array of products, ideas, and experiences designed to inspire them to think big and act boldly.

Purpose-Driven Food Science

The IFT17 annual event in Las Vegas last month was framed around the theme “Go With

Purpose” (1). IFT President John Coupland (2) reminded attendees of the importance of that theme at the Awards Celebration that officially kicked off IFT17, which took place Sunday to Wednesday, June 25–28. Coupland urged those on hand for

the Awards Celebration to “take a moment and reflect on your purpose here.”

Most would agree that IFT17 was a purpose-driven event for the 19,000-plus attendees from 84 countries who arrived in Las Vegas

seeking to learn more about the latest science in educational ses-sions, discover ingredient and equipment innovations at the food expo, and network with food indus-try colleagues and friends. IFT17 also boasted a special highlight in the form of IFTNEXT programs and events designed to foster creative thinking. “IFTNEXT is about chal-lenging us all to think big and bold … push boundaries through a thoughtful transdisciplinary approach that welcomes new, pro-vocative, and future-forward ideas to inspire and propel innovative solutions to global food challenges,” said Coupland. IFTNEXT programs at IFT17 included presentations,

Photos of IFT17 were taken by the International Center for Documentary Arts

08.17 • www.ift.org pg31

BY MARY ELLEN KUHN

panel discussions, and more as well as a Start-Up Alley of dedicated exhibit space for cutting-edge entrepreneurs.

IFTNEXT is made possible through the generous sup-port of Ingredion, IFT’s Platinum Innovation Sponsor.

Learn more about IFTNEXT in an article that begins on page 55.

But now back to the Awards Celebration. Speaking there, IFT CEO Christie Tarantino-Dean (3) reflected on some of the association’s recent achievements, including the advent of a revitalized membership model designed to more directly address member needs. She also thanked Coupland for his service and commitment, including his particular dedication to raising the profile of the science of food.

Several members of the IFT leadership team joined Coupland on stage to receive a bit of recognition of their own and then to assist in presenting awards. Coupland singled out IFT Immediate Past President Colin Dennis (4), citing his contributions to IFT’s robust new strategic planning process and the development of the IFT promises of develop, network, innovate, and advocate.

Coupland also welcomed IFT President-Elect Cindy Stewart (5) to the stage, where she was later joined by President-Elect Designate Michele Perchonok (6).

The highest honor of the evening, the 2017 Nicolas Appert Award, went to Purdue University professor Jozef L. Kokini (7). Kokini has held prominent positions at the University of Illinois and Rutgers University in addition to Purdue. His research focuses on rheology, extrusion, mate-rials science, and engineering properties of food materials.

Watch a video that highlights some of the Appert Award winner’s lifelong impacts on students, colleagues, and the science of food at iftevent.org/video.

Additional Achievement Awards recognizing singular achievements in research, applications, and service to the profession were presented. The 2017 Achievement Award winners, from left, in (8) are Eric Decker, University of Massachusetts; S. Suzanne Nielsen, Purdue University; Gustavo V. Barbosa-Cánovas, Washington State University; V. M. “Bala” Balasubramaniam, The Ohio State University; Francis F. Busta, University of Minnesota (emeritus); P. Michael Davidson, University of Tennessee (emeritus); Christopher Doona, U.S. Army Natick Soldier Research, Development, and Engineering Center; Emmanuel Hatzakis, The Ohio State University; Manjeet Chinnan, University of Georgia (emeritus); Michael O’Mahony, University of California, Davis (emeritus); Soo-Yeun Lee, University of Illinois at Urbana-Champaign; Jozef L. Kokini, Purdue University; Louise Wicker, Louisiana State University; and Joseph Jen, California Polytechnic State University (emeritus). Not pictured is Guy H. Johnson, Johnson Nutrition Solutions.

Members of the 2017 Class of IFT Fellows, who were celebrated for their extraordinary qualifications and contri-butions to the profession, are pictured in (9). They are, from left, MaryAnne Drake, North Carolina State

7 pics


Purpose-Driven Food Science continued...

University; Beverly Tepper, Rutgers University; Rotimi Emmanuel Aluko, University of Manitoba; Claire Koelsch Sand, Packaging Technology and Research; Geoffrey Smithers, GWS Food Industry Consulting Services; Gordon Smith, Kansas State University; Tara McHugh, U.S. Dept. of Agriculture, Agricultural Research Service; and Bo Jiang, Jiangnan University.

Shantrell Willis (10), a graduate student at Alabama A&M University and an active volunteer in both IFT and IFTSA, was the recipient of the Excellence in Leadership Graduate Award. Another dedicated volunteer, Laura Borovilos (11), a student at California Polytechnic State University

San Luis Obispo, was pre-sented with the Excellence in Leadership Undergrad-uate Award.

Amadeus Driando

Ahnan (12), a PhD candidate at the University of Massachusetts Amherst, was honored for his first-place win in the Journal of Food Science Education’s annual Food Science in Action video

Video and Virtual Session Viewing Guide

IFT17 videos and Facebook Live presentations are available at iftevent.org/video.Videos

2017 Nicolas Appert Award

2017 IFT Achievement Awards

Facebook Live Presentations

Environmental Impacts of Shifting Diets Panel Discussion, moderated by Washington Post columnist Tamar Haspel

How to Survive and Thrive as a Food Start-Up, moderated by Kelly Hensel, Food Technology magazine senior digital editor

3-D Printing in Action

3-D Printing for Meat Products

An Exploration of 3-D Food Printing and Its Application to Tailored Military Rations

6gasix/iStock/Thinkstock


A New Environment Outside the Show FloorAttendees didn’t even have to enter the exhibit hall this year to get caught up in the IFT17 excitement (a).

The area outside the food expo was filled with not-to-be-missed destinations, starting with the IFT Central Booth (b), where showgoers stopped by to have their questions answered, network with fellow attendees, or listen in on one of a long list of informational sessions about all things IFT.

Immediately adjacent to the booth, the iHub (c) provided the perfect gathering place for discussing new ideas and concepts, meeting with friends and colleagues, or just stopping for a moment to relax and recharge.

Also in the area outside the exhibit hall, a special IFT17 On

Trend display powered by Innova Market Insights (d) helped keep those on hand well-informed about five important innova-tion platforms for food industry growth.

Nearby, the IFTNEXT stage (e) was the site for a long list of presentations focused on important and sometimes provocative subjects.

And finally, another busy destination in this area was Start-Up Alley (f), which was home to exhibits featuring a group of cutting-edge entrepreneurs on hand to show off a variety of innovative products and solutions related to the food industry.


competition, which asked students to investigate a food science mystery.

Awards Celebration recognition also included the IFT Media Award for Excellence in Consumer Journalism presented to freelance health and well-ness writer Marygrace Taylor (13).

Five young professionals from around the world were honored with the Emerging Leaders Network Award. Presented for the first time this year, the award acknowledges emerging leaders in the science of food who have demonstrated high potential for success in leadership roles and a strong commit-ment to the profession. The 2017 honorees (14) are, from left, Akshay Kumar Anugu, Ingredion; Bicheng Wu, Ingredion; Diane M. Schmitt, Wegmans Food Market; Jean Pankuku, Universal Industries; and Roasalee Helberg, Chapman University.

Immediately after the Awards Celebration, the festivities continued at


Purpose-Driven Food Science continued...the Welcome Reception (15). The reception is always a fun time, but this year’s event had a spe-cial feature. In a nod to the Las Vegas destination, Elvis (AKA IFT President John Coupland) (16) made a surprise appearance to mix and mingle with the crowd; here he poses with Catherine Cutter of Pennsylvania State University.

Also recognized at the Awards Celebration were the volunteers who make up the IFT Board of Directors. Members of the board met just prior to the start of IFT17 and during the course of that meeting took time out for an official photograph. Pictured in (17), front row, from left, are Sarah Kirkmeyer, Carolyn Fisher, IFTSA President-Elect Morgan Von Staden, IFT President-Elect Designate Michele Perchonok, IFT President-Elect Cindy Stewart, IFT President John Coupland, IFT Immediate Past President Colin Dennis, IFT CEO Christie Tarantino-Dean, IFTSA President-Elect Designate Elizabeth Clark, IFT Treasurer Robert Gravani, and Chris Findlay. Back row, from left, are Jonathan Gray, Chris Downs, Scott Lineback, Roger Lawrence, Dawn Merrill, IFTSA Immediate Past President Amy DeJong, Lauren Shimek, Sharrann Simmons,


Soo-Yeun Lee, Vickie Kloeris, Pam Coleman, R. Paul Singh, Feeding Tomorrow Chair Noel Anderson, IFTSA President Matt Teegarden, Robert McGorrin, and Bryson Bolton.

Many volunteers celebrated the Elvis/Vegas connection during IFT17, posing with pop-up Elvis figures that turned up at various locations throughout the event. Posing with The King in (18) are, from left, IFT President-Elect Cindy Stewart, Feeding Tomorrow Chair Noel Anderson, and IFT Past President Robert Gravani.

Thinking Big at IFT17Sharing ideas is at the core of every annual event, and featured sessions at IFT17 were dedicated to delivering on that, starting with a Monday morning panel discussion titled “Processed Foods: The Good, the

Keeping the Conversation GoingThree successful division-driven roundtable discussions were held at IFT17. These discussions were identified as topics of interest from robust conversations that took place within divisions on IFT Connect.

The first discussion explored the use of virtual and augmented reality in classroom and educational settings, outlining necessary steps and resources needed to advance this technology into food science classrooms. The second discussion dealt with the challenges of legalized cannabis edibles. Scientists are facing huge product development and policy challenges as they develop and bring their products to market, and this discussion was used as a forum to connect and share information. Lastly, a roundtable on the environmental impact of shifting diets explored the sustainability challenges facing the world as diets shift from meat- to plant-based and vice versa in various parts of the world. Check out IFT Connect to read more information on these discussions or to begin a new discussion of your own.


A Look at the Food Expo LandscapeWhen the food world’s largest collection of ingredients, equipment, packaging, and services assemble, a steady buzz—call it the constant hum of industry innovation— fills the exhibit hall. Here’s a look at some highlights from the IFT17 food expo.


Bad, and the Science” moderated by award-winning journalist Tamar Haspel (19). Participating panelists included obesity expert and medical doctor Yoni Freedhoff (20), Cargill R&D


Purpose-Driven Food Science continued...vice-president Chris Mallett (21), historian Rachel Laudan (22), and consultant Richard Black (23).

Tuesday morning’s featured session was a true crowd pleaser—a screening of the IFT-commissioned documentary film Food Evolution, a powerful exploration of the polarizing debate about the safety of genetically modified organisms (GMOs)


IFT Division Competition WinnersThe winners of this year’s competitions sponsored by IFT divisions are as follows:

AAFSIS – 1st place: Sunil Manohar Behera, ITT Kharagpur; 2nd place: Zipei Zhang, Univ. of Massachusetts

Aquatic Food Products Div. – 1st place: Shayna Bosko, Chapman Univ.; 2nd place: Behnam Keshavarz, Florida State Univ.; 3rd place: Yuka Kobayashi, Oregon State Univ.

Carbohydrate Div. – 1st place: Ha Ram Kim, Seoul National Univ.; 2nd place: Ruojun Mu, Fujian Agriculture and Forestry Univ.; 3rd place: Jee Won Koh, Louisiana State Univ.

Dairy Foods Div. – 1st place: Emily Griep, Cornell Univ.; 2nd place: Mutian Zhang, North Carolina State Univ.; 3rd place: Andrew Zumbusch, Univ. of Minnesota

Dairy Foods Div. (Oral) – 1st place: Mitchell Culler, Pennsylvania State Univ.; 2nd place: Angelina Schiano, North Carolina State Univ.; 3rd place: Jackie Blair Lipkowitz, Washington State Univ.

Education, Extension & Outreach Div. (Undergraduate) – 1st place: Olivia Conrad, Univ. of Maine

Education, Extension & Outreach Div. (Graduate) – 1st place: Dhitri Nayyar, Univ. of Maine; 2nd place: Samantha VanWees, Univ. of Wisconsin–Madison; 3rd place: Maridel Michelle Reyes, Pennsylvania State Univ.

Food Chemistry Div. (Oral) – 1st place: Brittany Martin Xu (Hubbard), Univ. of Florida; 2nd place: Kelsey Kanyuck, North Carolina State Univ.; 3rd place: Yanyun Cao, Jiangnan Univ.

Food Engineering Div. – 1st place: Daniela Alves de Oliveira, Texas A&M Univ.; 2nd place: Yuyang Tian, Rutgers Univ.; 3rd place: Qiaobin Hu, Univ. of Connecticut

Food Microbiology Div. – 1st place: Divek Valsala Devi Thankappan Nair, Univ. of Minnesota; 2nd place: Emily Holman, The Ohio State Univ.; 3rd place: Lauren White, Virginia Polytechnic Institute and State Univ.

Food Microbiology Div. (Oral) – 1st place: David Bridges, Univ. of Maine; 2nd place: Noelle Lebow, Washington State Univ.; 3rd place: Jiehao Guan, Univ. of Wisconsin–Madison

Food Packaging Div. – 1st place: Ziynet Boz, Univ. of Florida; 2nd place: Yupeng Gao, Louisiana State Univ.; 3rd place: Zhuang Sheng Lin, Cornell Univ.

Fruits & Vegetable Products Div. – 1st place: Didem Aykas, Oregon State Univ.; 2nd place: Lissa Davis, Oregon State Univ.; 3rd place: Raminder Kaur, Univ. of Nebraska

International Div. – 1st place: Lukas Boecker, ETH Zurich; 2nd place: Jesus Aldrete Tapia, Universidad Autonoma de Quertaro; 3rd place: Shashank Gaur, Univ. of Illinois

International Div. (Malcolm Bourne): 1st place: Jonas Hilbig, Univ. of Hohenheim; 2nd place: Daiki Murayama, Iwate Univ.

Muscle Foods Div. – 1st place: Yan Campbell, Mississippi State Univ.; 2nd place: Keelyn Hanlon, Texas Tech Univ.; 3rd place: Devin Gredell, Colorado State Univ.

Nonthermal Processing Div. – 1st place: Yifan Zhang, ETH Zurich; 2nd place: Tamanna Ramesh, Univ. of Maine; 3rd place: Yafei Liu, Univ. of Otago

Nutraceuticals & Functional Foods Div. – 1st place: Charles Lee, Cornell Univ.; 2nd place: Yanfang Li, Shanghai Jiao Tong Univ.; 3rd place: Fang Li, Univ. of Massachusetts

Nutrition Div. – 1st place: Julianne Kopf, Univ. of Nebraska; 2nd place: Lillian Smith, Alabama A&M Univ.; 3rd place: Yifan Yang, Cornell Univ.

Product Development Div. – 1st place: Ruojie Zhang, Univ. of Massachusetts; 2nd place: Lei Wang, Univ. of Nebraska; 3rd place: Benjarat Tepsongkroh, Kasetsart Univ.

Protein Div. (Oral): 1st place: Claire Allison Boyle, Univ. of Minnesota; 2nd place: Carly Isaak, Univ. of Manitoba; 3rd place: Karen Rios-Villa, Univ. of California, Davis

Quality Assurance Div. – 1st place: Zachary Cartwright, Washington State Univ.; 2nd place: Mei-Ling Shotts, The Ohio State Univ.; 3rd place: Kevin Wong, The Ohio State Univ.

Sensory & Consumer Science Div. (Oral) – 1st place: William Harwood, North Carolina State Univ.; 2nd place: Victoria Minette, Washington State Univ.; 3rd place: Emily Walsh, Washington State Univ.

Toxicology & Safety Evaluation Div. – 1st place: Belen Vila, Cornell Univ.; 2nd place: Sahil Gupta, Florida State Univ.; 3rd place: Tara Okuma, Chapman Univ.



designed to promote a rational dialogue about the use of sound science. Audience members responded enthusi-astically to the documentary, delivering a standing ovation when two key scien-tific sources featured in the film, Alison Van Eenennaam (24), a University of California, Davis, animal genomics and biotechnology specialist, and Emma Naluyima (25), a veterinarian and award-winning small farmer in Uganda,

took the stage for a discussion after its conclusion along with Food Evolution director Scott Hamilton Kennedy (26) and writer/producer Trace Sheehan (27).

On Monday afternoon, TED Senior Fellow and scientist, professor, and entrepreneur Andrew Pelling (28) presented a featured session titled “A Conversation With Andrew Pelling” that explored his unique approach to

research, which celebrates the value of scientific curiosity unhindered by the requirement that it address a particular application.

Pelling’s talk was presented under the IFTNEXT banner, as were a series of other thought-provoking talks and panel discussions that took place on the IFTNEXT stage located in the space outside the exhibit hall.

In (29) participants in a session


titled “Design Thinking for Food” take a hands-on approach to a rapid proto-

typing exercise. In (30) participants in a panel discussion on “Ideal Food Material Specification” invite questions from the audience. And in (31) audience members in an interactive dis-cussion on GMOs give the topic some serious consideration.

So Much to Learn at IFT17Scientists and other industry experts from around the globe participated in IFT scientific and applied sessions that addressed topics ranging from pathogen prevention to plant-based diets.

The IFT17 learning started early with a series of nine pre-event short courses, including the always popular and often interactive Food Science for the Non-Food Scientist (32). A two-day Certified Food Scientist (CFS) Prep Course attracted a


Purpose-Driven Food Science continued...large group of participants. In (33) CFS prep course instructor Eric Greenberg explains concepts covered on the CFS exam to attendees.

And speaking of early learning, several 7:45 a.m. primer sessions brought early risers up to speed on topics ranging from food allergies to food labels. In (34) Kevin Keener of Iowa State University explores the topic of cold plasma in food processing.

A series of four carefully curated Hot Topic sessions addressed high-impact trends and topics. In (35) Jill Brigham of the Sustainable Wine & Food Processing Center at the University of California, Davis, takes part in a session on the future of water and its impact on the world. In (36)

Hannah Holscher of the University of Illinois at Urbana-Champaign delves into the topic of gut health.

To help IFT17 attendees efficiently plan their educational agendas, scientific and applied sessions were organized within a framework of 12 tracks, including one dedicated to teaching and learning. A highlight of the program’s teaching-oriented programming was the Fennema Lectureship & Workshop, which this year featured presenter Julie Schell (37), a leading expert in peda-gogy and learning innovation in higher education.

Printed poster presentations are a venerable tradition at the annual event, and this year there were nearly 700 poster presenters (38) as well as 30

ePoster sessions.Although the IFT17 sessions are

over, it’s still possible to tap into the information and ideas shared at the annual event. All full-paid IFT17 regis-trants have complimentary access to the IFT17 session catalog, which includes audio recordings and PDF slides of 70-plus sessions, video recordings and slides of featured presentations, and more. Others may purchase access to the catalog by visiting the “Learn” sec-tion of the IFT17 website (ift.org/ift17).

Experiencing the Expo EnergyFor those seeking to get a feel for the pulse of the food industry, it would be hard to find a better place to experience it than the IFT food expo (39), which



may explain why the energy was so consistently high on the show floor in the Venetian Sands Expo Center. A total of 1,154 exhibitors showcased ingredi-ents, equipment, and services during the three days of the expo.

• Innova Pavilion. Clean and clear has become the new global industry standard, which is why “Clean Supreme,” was No. 1 on Innova Market Insights’ list of Top 10 Trends at the Taste the Trend Pavilion on the show floor. “Disruptive Green” was No. 2 on this year’s trend list, a reflection of the momentum that meatless eating has gained. A total of 30 eye-catching info-graphics (40) were highlighted in the Innova pavilion, as well as displays of products and packaging from around the globe. Along with all of that, Innova Market Insights experts offered daily presentations (41) on the themes of “Active Nutrition” and “Plant-Powered Growth,” as well as the “Top 10 Trends

of 2017.”• Mintel Pavilion. Attendees

looking to stay abreast of important market trends frequently made their way to the Mintel Intelligence Zone (42) on the show floor, where food and beverage analysts from the research and consultancy firm Mintel International shared their insights (43), providing real market examples and offering future forecasts. Eight live main stage talks were presented daily on topics including “In Living Color,” “The Relaxation Revolution,” and “Winners and Losers in Food and Drink.” Those stopping by the Intelligence Zone also had the opportunity to check out a variety of innovative new product offerings identi-fied as noteworthy by the Mintel team.

• On the Move at the Expo. The Pedometer Challenge (44) sponsored by Wellmune, a Kerry brand, encouraged IFT17 attendees to stay focused on fit-ness and take advantage of the

900,000-plus square feet of walkable floor space onsite. Participants picked up a pedometer and recorded their steps to compete for daily prizes as well as a grand prize.

More IFT17 Highlights • Emerging Leaders Network. The four pillars of leadership—leading change, leading people, leading collab-oratively, and leading strategically— were focal points for the Emerging Leaders Network event held prior to the start of IFT17. The event brought together 42 talented young professionals from around the globe along with six peer mentors (45). In addition to a full schedule of seminar activities, partici-pants had the opportunity to interact with members of IFT’s leadership team at a networking reception (46). Appli-cations for the IFT18 Emerging Leaders Network leadership seminar will be available this fall. »»


Purpose-Driven Food Science continued...• Section Leadership Event.

Seventy section leaders representing 39 IFT sections participated in this year’s Section Leadership Forum. At the event, facilitator Steve Swafford (47) led the group through exercises aimed at creating high-performing section teams and motivating and recognizing section volunteers.

• Reviewers’ Reception. Scholarly expertise was in the spotlight at the Reviewers’ Reception, an event held to acknowledge the contributions of the many volunteer peer reviewers who lend their expertise to evaluate the thousands of manuscripts submitted to IFT’s journals. In (48) Amanda Ferguson, associate director, IFT scien-tific journals, and E. Allen Foegeding (right), editor in chief of IFT scientific journals, present the Manfred Kroger Outstanding Reviewer Award to Joe Regenstein of Cornell University.

• Division Networking Reception. The atmosphere was defi-nitely festive at this annual reception featuring refreshments, prizes, and the chance to interact with members of IFT’s 24 divisions—with a little selfie-taking (49) thrown into the mix.

• Past President’s Dinner. Many of IFT’s past presidents mingled with current leadership at the annual Past President’s Dinner. Pictured in (50), front row, from left, are IFT President John Coupland, Roger Clemens, Mary Schmidl, Ted Labuza, John Litchfield, Mary Ellen Camire, and Robert Gravani. Back row, from left, are IFT CEO Christie Tarantino-Dean, IFT President-Elect Cindy Stewart, Frank Busta, Janet Collins, John Ruff, Dennis Heldman, Daryl Lund, IFT Immediate Past President Colin Dennis, and President-Elect Designate Michele Perchonok.

• Career Center Live. Hundreds of job seekers and recruiters from more than two dozen companies enjoyed an afternoon of informal networking on the first full day of IFT17 (51). The open networking event was followed by two days of formal interviewing.

• An International Celebration. The International Partners Reception (52) was a unique opportunity for IFT partners from around the globe to meet

with IFT’s Office of the President and also with leaders at peer organizations. Association leaders from Nigeria, the United Kingdom, Canada, Brazil, Australia, Costa Rica, South Africa, and many others were present to

network and share experiences in this once-a-year global networking event.

• CFS Networking Breakfast. IFT President John Coupland addressed fellow Certified Food Scientists at the annual CFS Networking Breakfast (53)



during IFT17. New Certified Food Scientists were recognized, and those in attendance received the latest updates on the CFS program.

• Fun + Fitness. Feeding Tomorrow, IFT’s foundation, intro-duced a virtual fitness fundraiser this

year that allowed participants to regis-ter online and log their fitness activity between May 1 and June 30, with the registration fee supporting scholarships for food science students. An early morning yoga session at IFT17 (54) let fitness fans get their day off to healthy

start followed by a breakfast afterparty. A casual run and walk were scheduled but were canceled in light of an unex-pected extreme heat wave in Las Vegas.

• Sharing Session for K-12 Educators. Las Vegas–area science educators and guidance counselors were invited to participate in a roundtable discussion (55) on the resources avail-able that encourage students to pursue careers in the science of food, a session sponsored by Feeding Tomorrow, IFT’s foundation. A tour of the food expo floor followed, allowing educators to get an up-close look at food science innovations and applications.

On the IFT17 Schedule for StudentsLearning with purpose topped the agenda for the many members of IFTSA who capitalized on the IFT17 experi-ence. The IFTSA Student Lounge (56), sponsored by PepsiCo, provided the ideal spot for exchanging ideas and relaxing throughout the course of IFT17.

The IFTSA Closing Ceremony held on the second-to-last day of the event is always an important gathering place for student members. IFTSA President Matt Teegarden (57) welcomed the crowd and shared highlights of the past year. Here’s a look at some of the stu-dent-focused highlights at IFT17.

• Go With Purpose Global Challenge. In this new event, 12 stu-dents from around the globe explored the food expo, scientific sessions, and IFTNEXT programs in order to discover potential solutions to a case study they were presented with at the start of the event. A group of industry mentors pro-vided support.

In (58), Global Challenge partici-pants are pictured with some of IFT’s leadership, with whom they mingled at an International Partners Reception onsite. Front row, from left, are Global Challenge mentor Bertrand Emond, Campden BRI; IFTSA President Matt Teegarden; Global Challenge mentor Katherine Maloney, Novozymes; Ariel Garsow, University of Minnesota; Alice Nield, University of Reading; Cenette Bezuidenhout, Stellenbosch University; IFTSA Program Chair Kelsey Kanyuck;


and IFTSA President-Elect Morgan Von Staden.

Back row, from left, are IFTSA Immediate Past President Amy DeJong; IFT Past President Colin Dennis; Millicent Shinkfield, University of Adelaide; IFT President-Elect Designate Michele Perchonok; Michelle Reyes, Pennsylvania State University; IFT President John Coupland; Oliver Meldrum, University of Queensland; Alice Bryant, University of Reading; Kgomotso Dhlangamandhla, University of Pretoria; IFT President-Elect Cindy Stewart; and IFT CEO Christie Tarantino-Dean.

• College Bowl. Eight finalist teams from around the country participated in the annual College Bowl competi-tion at IFT17, and the team from Pennsylvania State University emerged victorious. Members of the winning Penn

State team are pictured in (59). From left are competition mod-erator Mary Carunchia of PepsiCo, Lisa Caprera, Venkata Rohit Charepalli, Xiaoqing Tan, Vijaya Indukuri, Jaye Aster Broder, and Donna Anderson of Nestlé Purina, one of the com-petition judges. The University of Wisconsin–Madison placed second in the competition, and the University of California, Davis, came in third. The other finalist teams were from Purdue University, the University of Massachusetts Amherst, Chapman University, Louisiana State University, and the University of Georgia. The competition was sponsored by Nestlé Purina.

• IFTSA & Mars Product Development Competition. Jak’d Jerky, a vegan jerky packed with the fresh flavor of a sum-mer garden, earned the Cornell University team first place in this prestigious annual



competition. Team members pictured in (60) include (front row, from left) Micah Martin, Brandon Yep, and William Borchert and (back row, from left) Isabel Alster, Halle Bershad, Kaitlin Steinleitner, Jessica Kwong, Alexa Capano, and Anna Xu. Not pic-tured is team member Molly Mandel. Second place in the competition went to Michigan State University, and the University of Wisconsin–Madison placed third. Teams from Pennsylvania State University, Virginia Polytechnic Institute and State University, and

Rutgers University received honorable mention recognition. The competition was sponsored by Mars Chocolate North America.

• Developing Solutions Competition. Students from the University of Costa Rica claimed vic-tory in this competition in which they created new products and processes to help improve the quality of life in devel-oping countries. Their winning product was Guini, a multifunctional sweet tortilla dry mix. Members of the University of Costa Rica team pictured

in (61) are, from left, Tatiana Fuentes, Ana Ligia Vargas, Stephanie Araya, and Mariana Wilson, shown with Sarah Scholl of Tate & Lyle (far right), one of the competition judges. Teams from Bogor Agricultural University placed second and third in the competition. Honorable mentions went to teams from the University of Wisconsin–Madison, Wageningen University, and California Polytechnic State University San Luis Obispo. The competition was sponsored by Tate & Lyle.

• Disney–IFTSA Product Development Competition. Asked to concoct a nutritious snack for kids in this product development contest, team members from Pennsylvania State University came up with Snow White’s Apple Delights, an apple wafer and fruit leather sandwich that earned them the grand prize. Penn State team members pictured in (62) are (front row, from left) Laurel Vernarelli and Aura (Kuier) Zhao and (back row, from left) Weslie Khoo, Ben Chrisfield, and Mitchell Culler. Other winners in the Disney competition included the University of Guelph, which placed first, and honor-able mention recipients California Polytechnic State University San Luis Obispo, Michigan State University, and Virginia Polytechnic Institute and State University. The competition was spon-sored by Disney Consumer Products.

• Undergraduate Research Competition. An independent research project titled “Delivering fla-vor: Orange oil nanoemulsion encapsulated in filled soluble hydrogel complex” brought first-place recogni-tion in IFT’s annual Undergraduate Research Competition to Anya Kwan of Harvey Mudd College. Kwan is pictured in (63) with IFTSA President Matt Teegarden. Dean Hauser of Cornell University placed second in the compe-tition and Ana Schmenk of The Ohio State University came in third.

• Thesis Video Competition. Creating a video highlighting his origi-nal research related to a spoilage yeast that affects the quality of red wine earned Washington State University graduate student Zachary Cartwright (64) top honors in the 2017 IFTSA


Thesis Video Competition sponsored by Campden BRI. Cartwright won a 10-day trip to the United Kingdom to visit food research organization Campden BRI.

• Chapter of the Year. Rutgers University was recognized as the 2017 IFTSA Chapter of the Year. In (65) chapter president Robyn Miranda accepts an honorary plaque from IFTSA President Matt Teegarden. The Rutgers chapter was also acknowledged for its outstanding performance in the area of organizational growth. Other chapters honored include those at Cornell University (public outreach), California Polytechnic State University Pomona (membership experience), and North Carolina State University (national engagement).

Thinking AheadAlthough the summer of 2017 is far from over, next summer’s annual event—IFT18: A Matter of Science + Food (66)—will be here before we know it. It will take place July 15–18, 2018, on IFT’s home turf of Chicago, and planning is already well underway. It’s not too early to start thinking big. FT

Mary Ellen Kuhn is executive editor of Food Technology magazine ([email protected]).

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