Congratulations to the 2025 Division Competition Winners

Division Graduate Student Oral Competition Winners

Aquatic Food Products Division Graduate Student Oral Competition

First: Yaqi Zhao, Florida State University, “Purification of Two Shrimp Allergens and Characterization of Anti-Shrimp Allergen Monoclonal Antibodies”; Second: Javier Cruz, University of Georgia, “Evaluating Jellyfish Collagen Powders: A Comparative Study with Marine and Mammalian Alternatives”; Third: Tharindu Trishan Dapana Durage, Louisiana State University, “Development of a Rosemary Oil-Loaded Nano-Pickering Emulsion-Incorporated Edible Coating Stabilized by Zein/Caseinate/Alginate Nanoparticles and Its Impact on the Quality of Refrigerated Catfish (Ictalurus punctatus) Fillets”

Biotechnology Division Graduate Student Oral Competition

First: Sonia Su, Cornell University, “Silica Immobilized PETase for Microplastic Bioremediation”; Second: Joshua Scott, Cornell University, “Synthesis of Stabilized Dual Enzyme Cross-Linked Enzyme Aggregates to Valorize Lactose From Whey Permeate”; Third: Ranee Anderson, Cornell University, “Genetic Engineering of a Salmonella Phage as a rapid biosensor for Salmonella Detection”

Carbohydrate Division Graduate Student Oral Competition

First: Ji-Hwan Roh, Kyung Hee University, “Physicochemical properties and in-vitro digestibility of dual modified rice flour by Heat-Moisture Treatment (HMT) and Pressure-Moisture Treatment (PMT)”; Second, Ga Young Kim, Kyung Hee University, “Physicochemical Properties and In-Vitro Digestibility of Pressure Heat Moisture Treated (PHMT) Starches”; Third: Seonyeong Choi, Kyung Hee University, “In-Vitro Digestibility and Physicochemical Properties of Dual Modified Rice Flour by HAT and PAT”

Dairy Foods Division Graduate Student Oral Competition

First: Pragya Choudhary, Utah State University, “Impact of Composition and Extent of Proteolysis on Rheological and Tribological Properties and Their Relationship With Machineability of Cheddar Cheese”; Second: Bishal Barman, Oregon State University, “Assessment of Microbial Safety of Bovine Milk and Structural Alterations in Bovine Lactoferrin Powder Following Ultraviolet-C Irradiation”; Third: Tsung-Yueh Benjamin Peng, University of Minnesota - Twin Cities, “Structure-Properties Relationships of Whey Permeate Powders”

Education, Extension, & Outreach Division Graduate Student Oral Competition

First: Christina Allingham, University of Massachusetts Amherst, “Conducting Concealed Observations to Investigate Variability in Sanitation Practices in Food Service Applications”; Second: Rashmi Gaikwad, Kansas State University, “Evaluation of a Better Process Control School for Acidified Foods – Online: Participant Feedback and Training Outcomes”; Third: Aidan Cairns, Kansas State University, “Interdisciplinary Product Development Course Framework for University Food Science Students”

Food Chemistry Division Graduate Student Oral Competition

First: Utku Uysal, Kansas State University, “Analysis of Listeria Monocytogenes Biofilms on Different Surfaces Using a Combination of ATR-FTIR Microspectroscopy and GC-MS”; Second: Qike Li, Cornell University, “Elucidating Structure-Functionality Relationships of Phycocyanin Through Size-Exclusion Chromatography With Small-Angle X-Ray Scattering”; Third: Shu Kwan, University of Illinois Urbana-Champaign, “Production and Characterization of Adzuki Bean (Vigna Angularis) ß-Vignin Peptides and Their Comparison to Soybean ß-Conglycinin Peptides”

Food Engineering Division Graduate Student Oral Competition

First: Halak N. Mehta, Purdue University, “Impact of Cooling Die Temperature, Screw Speed, and Moisture Content on the Textural Properties of High-Moisture Meat Analogs”; Second: Jinhong Yu, Cornell University, “A Non-Destructive Hyperspectral Imaging Technique for Predicting Brix in Grapes”; Third: Arda Tuhanioglu, University of Arkansas, “Enhancing the Aroma of Whole Sorghum Flour Using Supercritical Carbon Dioxide: Application of Treated Flour in 3D Printing of Sorghum Cookies”

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

First: Ana Leticia de Almeida, University of Connecticut, “Efficacy of Ultrafine Ozone Bubbles in Inactivating Listeria Monocytogenes, Salmonella spp., and Escherichia Coli O157:H7 in Agricultural Water”; Second: Yihan He, McGill University: “Longitudinal and Cross-Sectional Sampling and Whole Genome Sequencing of Campylobacter in a Chicken Abattoir Reveals a Highly Dynamic Population Structure”; Third: Shivaprasad Doddabematti Prakash, Kansas State University, “Harnessing Cold Plasma for Salmonella Reduction in Pizza Dough: A Hurdle Technology Approach”

Food Packaging Division Graduate Student Oral Competition

First: Jimin Kang, Korea University, College of Life Science and Biotechnology, “A Nanoplatform of Dual-Modified Starch-Based Bilayer Oral Dispersible Film for Immune-Enhancing Quercetin-Zinc Complex Delivery”; Second: Zhijing Zhan, University of Maine, “Food Packaging With Integrated Functions of Passive Daytime Radiation Cooling and Quality Maintenance”; Third: Sachchidanand Pandey, Indian Institute of Technology Kharagpur, India, “Impact of Various Modification Techniques on Functional, Structural, and Rheological Characteristics of Elephant Foot Yam Starch for Application in pH-Based Intelligent Packaging”

Food Safety & Quality Management Division Graduate Student Oral Competition

First: Jae Eun Cha, University of Hawaii at Mānoa, “Development of a Multiplex PCR Method for Simultaneous Detection of Five Tropical Fruit Species”; Second: Yuan Guo, National University of Singapore, “Mitigation of Staphylococcus Aureus Contamination in Cultivated Meat Production Using Antimicrobial Peptide 1018-K6”; Third: Rishabh Goyal, Washington State University, “Hyperspectral Imaging and Machine-learning Approaches for Predicting Microbial Contamination on Fresh Produce”

Fruit & Vegetable Products Division Graduate Student Oral Competition

First: Chien-I Hsu, Louisiana State University, “Effect of Rosemary Oil-Incorporated L-Arginine Cross-Linked Carboxymethylcellulose Edible Coating on Microbial Safety and Storage Stability of Cantaloupe Under Cold Storage”; Second: Maleeka Singh, University of Guelph, “A Complementary Chemical and Biological Fingerprinting Approach to Monitor Food Safety, Quality, and Remaining Shelf-Life of Vegetable Juices”; Third: Eugenia Avellaneda, Cornell University, “Nonthermal Membrane Concentration of Red Beetroot Juice: Product and Pigment Preservation”

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

First: Xinyue Fan, The Ohio State University, “Formation of an Anthocyanin Based Blue Complex in an Acidic Environment Using Different Edible Materials”; Second: Chinasa Okorie-Humphrey, Michael Okpara University of Agriculture, Umudik, “Effect of Preprocessing Treatments and Storage on the Vitamin Composition of Bottled and Sterilized Tigernut Milk”

Nonthermal Processing Division Graduate Student Oral Competition

First: Ava Weyrich, North Carolina State University, “Exploring the Impact of UV-C Treatment on Food Safety and Quality: Microbial Reduction and Color Changes in Wheat Flour and Infant Formula”; Second: Hanieh Sadeghi, North Carolina A&T State University, “Low Intensity-Long Time Laser Treatment of Beet Sprouts: Impacts on Germination, Nutritional Value, and Bioactive Compounds”; Third: Mario Melendez, Louisiana State University, “Cold Plasma-modified Chickpea Protein Isolate as a Potential Soy Protein Substitute in Freeze-Structured Meat Analogues”

Nutraceutical & Functional Foods Division Graduate Student Oral Competition

First: Emerson Nolasco, University of Nebraska-Lincoln, “Harnessing the Gut Microbiome: A Nutraceutical Strategy Using Egg White Hydrolysate for Hypertension Progression”; Second: Harmeen Prasher, The Ohio State University, “Pyranoanthocyanins Surpass Efficacy of Anthocyanins in Reduction of Inflammation Under Hypoxic Conditions In Vitro”; Third: Asif Ali, Chung Shan Medical University, “Anti-Neurodegeneration and Potential Contributors of Gac Fruit Using a HT-22 Cell Model”

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

First: Minghe Wang, University of Georgia, “Gastrointestinal Fate of Turmeric-Derived Nanoparticles and Enhanced Bioavailability of Curcumin”; Second: Peipei Dou, University of Kentucky | China Agricultural University, “Fish-Derived Bioactive Peptides-Oligosaccharides Maillard Reaction Products as Novel Prebiotics”; Third: Yue Wu, Rutgers University, “Bioactivity of Microbial Metabolites Derived From B-Type Proanthocyanidins”

Product Development Division Graduate Student Oral Competition

First: Katelyn Boyle, Alabama A&M University, “Development of a Functional Food Snack Product Utilizing Antioxidant Rich Spirulina Microalgae and Bilberry”; Second: Durga Bhavani Mahankali, University of Wisconsin Stout, “Effect of Celery Infusion on the Physicochemical, Textural, and Sensory Properties of Cottage Cheese”

Protein Division Graduate Student Oral Competition

First: Thilini Dissanayake, University of Manitoba, Canada, “Low Temperature Induced Hemp Protein Gels as Encapsulation Wall Materials: Effects of Crosslinkers, Pre-Treatment, and Protein Extraction Techniques”; Second: Ramdattu Santhapur, University of Massachusetts Amherst, “Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes”; Third: Disha Jayakumar, University of Massachusetts Amherst, “Fabrication of Mycelium-Gellan Gum Hybrids as Next Generation Alternative Protein Foods Produced by Fermentation”

Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition

First: Mileah Shriner, North Carolina State University, “Attributes That Drive Liking for Alternative Meat Crumbles”; Second: Laura Lopez Aldana, University of Alberta, “3D-Printed Protein-Based Foods Enhanced With Umami to Improve Swallowing and Salivation”; Third: Haejin Park, Ewha Womans University, “Food Texture Preferences Based on Mouth Behaviors: Insights for Customized Food Solutions”

Sustainable Food Systems Division Graduate Student Oral Competition

First: Prerana Balasubramanian, University of Massachusetts Amherst, “Optimizing Downstream Processing to Produce a Sustainable Protein Ingredient From Gas-Fermented Cupriavidus Necator”; Second: Purlen Sezer Okur, University of Nebraska-Lincoln, “A Green Biorefinery Approach for the Manufacture of Novel Food Ingredients From High-Value Camelina Seeds”; Third: Ruyang He, Korea University, South Korea, “A Sustainable Pathway to Produce Functional Protein From Okara: A Life Cycle Assessment Perspective”

Toxicology & Safety Evaluation Division Graduate Student Oral Competition

First: Hooman Chodar Moghadas, Kansas State University, “Effect of Hydrocolloid Type and Level on PhIP Formation and Quality Attributes of Pan-Fried Chicken Patties”; Second: Harpreet Singh, Alabama A&M University, “Antioxidant Activity and Cytotoxic Effects of Date Seed Extracts on Colon Cancer Cells (HT-29)”; Third: Gopinath Mummaleti, University of Georgia, “Effects of Microplastics on the Growth and Biofilm Formation of Lactobacillus Rhamnosus”

2024-2025 Division Hackathon Winners

Carbohydrate Division Student Hackathon: Carbohydrate-Rich Foods for Health

First Place Winners:

• Felipe Ortega, Universidad San Francisco de Quito
• Fernando Estevan Alejandro Ruiz, Universidad San Francisco de Quito
• Katherine Sofia Sierra, Auburn University
• Kaushalya Wickramasinghe, Louisiana State University
• Prerana Balasubramanian, University of Massachusetts Amherst
• Rañia Marie Buenavista, Kansas State University
• Remziye Dogru, Ege University

Second Place Winners:

• Ann Chinenye Okwor, University of Nigeria, Nsukka
• Blessing Okonkwo, University of Nigeria, Nsukka
• Mario Melendez, Louisiana State University
• Ruchi Chauhan, Kansas State University
• Tharindu Trishan Dapana Durage, Louisiana State University

Third Place Winners:

• Ada Ata, Izmir Institute of Technology
• Niyati Jain, North Carolina State University
• Rajsri Raghunath, Purdue University
• Vianca Tashiguano, Auburn University

Education, Extension & Outreach Division Student Video Competition: Debunking Food Myths

First Place Winners:

• Fatima Madero, University of Nebraska-Lincoln
• Karen Nieto Flores, University of Nebraska-Lincoln

Second Place Winners:

• Shivaprasad Doddabematti Prakash, Kansas State University
• Rañia Marie Buenavista , Kansas State University
• Roselle Barretto, Kansas State University

Third Place Winner:

• Calvin Slaughter, Cornell University

Food Packaging Development Competition

First Place Winner:

• Yidan Zhang, University of Connecticut

Second Place Winners:

• Saydul Md Safwa, University of Arkansas
• Sukanya Poddar, University of Arkansas
• Ruslan Mehadi Galib, University of Arkansas

Third Place Winner:

• Windy Yeh, Wageningen University

InfoFoodrafic: A Global Infographic Competition

First Place Winners:

• Brandon Freire, Louisiana State University
• Ivannova Lituma, Louisiana State University

Second Place Winner:

• Tharindu Trishan Dapana Durage, Louisiana State University

Third Place Winners:

• Imroati Fatimatuzzahra, IPB University
• Lathifa Novianti Lyantin, IPB University

International Division Hackathon: Food for Relief

First Place Winners:

• Felipe Ortega, Universidad San Francisco de Quito
• Minh-Quan Nguyen, University of Hohenheim
• Niel van Heerden, Stellenbosch University
• Sebastián Garzón, Universidad Técnica Particular de Loja

Second Place Winners:

• Olanike Badiora, Obafemi Awolowo University
• Fernando Estevan Alejandro Ruiz, Universidad San Francisco de Quito
• Madhvi Singh, Virginia Tech
• Roselle Barretto, Kansas State University

Third Place Winners:

• Ann Chinenye Okwor, University of Nigeria, Nsukka
• Anshia Oudtshoorn, Stellenbosch University
• Bindusri Naraharasetti, Kansas State University
• Blessing Okonkwo, University of Nigeria, Nsukka

Nonthermal Processing Division Hackathon: Think Tank

First Place Winners:

• Ann Chinenye Okwor, University of Nigeria, Nsukka 
• Felicitas Tuku Ewunsoh, Purdue University
• Jesus Adrian Caudillo Corona, University of Guanajuato
• Miray Büyük, Izmir Institute of Technology
• Precious Ossai, University of Nigeria, Nsukka 

Second Place Winners:

• Camille McCurry, California State Polytechnic University-Pomona
• Jestin Bose, Tennessee University
• Niyati Jain, North Carolina State University
• Ruslan Mehadi Galib , University of Arkansas
• Sumanjot Kaur, University of Arkansas

Third Place Winners:

• Olanike Badiora, Obafemi Awolowo University
• Blessing Okonkwo, University of Nigeria, Nsukka 
• Chetanjot Kaur Romana, University of Arkansas
• Hazal Aratemir, Izmir Institute of Technology
• İlayda Engin, Izmir Institute of Technology

Proteins of the Future Challenge

First Place Winners:

• Jared Lou Rivera, Kansas State University
• Rania Buenavista, Kansas State University
• Roselle Barretto, Kansas State University
• Suhan Bheemaiah, Kansas State University

Second Place Winners:

• Zainab Husain, University of Manitoba
• Vidheesha Abeysinghe, University of Manitoba
• Chamali Kodikara, University of Manitoba
• Victoria Mizrachi Chavez, University of Manitoba
• Thilini Dissanayake, University of Manitoba

Third Place Winners:

• Bingqi Chen, University of Tennessee, Knoxville
• Elizabeth Cathey, University of Tennessee, Knoxville
• Abby Rodriguez, University of Tennessee, Knoxville
• Julia Prince, University of Tennessee, Knoxville

Sustainable Food Systems Division and Fruit & Vegetable Products Division Hackathon

First Place Winners:

• Ada Ata, Izmir Institute of Technology
• Hanna Chen, Cornell University
• Hazal Aratemir, Izmir Institute of Technology
• Imroati Fatimatuzzahra, IPB University
• Roselle Barretto, Kansas State University

Second Place Winners:

• April Huang, Cornell University
• Giuliana Romero, Universidad Zamorano
• Maggie Zhou, University of Auckland
• Que Trinh (Nancy) Tran, University of New South Wales
• Sebastián Garzón, Universidad Técnica Particular de Loja

Third Place Winners:

• Angie Nicole Vasquez Badaraco, Escuela Superior Politécnica del Litoral
• Diana Chicango, Universidad Zamorano
• Iradat (Bisola) Oladejo, University of Calabar
• Lathifa Novianti Lyantin, IPB University
• Meghana Maske, University of Wisconsin-Stout
• Vania Kwan, The University of British Columbiaft