In the spirit of scientific innovation, exploration and student competition, the Institute of Food Technologists has launched the IFT Global Student Innovation Challenge sponsored by Tate & Lyle. Participating students from around the world (MS, PhD, or global equivalent) will leverage their food science & technology knowledge in a competition focusing on new textures in pH-neutral dairy desserts. Students will be asked to design an innovative food stabilizer system that delivers exciting improvements to the texture, mouthfeel, sweetness, stability, sensory, process, etc. of their dessert concept.
For the competition, participants will submit a two (2) page proposal outlining their ingredient idea, due by January 1, 2015 at 11:59 CST, before finalists are selected to write a final proposal and give an oral presentation at IFT15 in Chicago, IL. Those students who are selected as finalists will receive a $3,000 travel stipend and complimentary registration to IFT15. The final winner will receive a plaque and work directly with Tate & Lyle to schedule a trip to visit one of their global innovation centers, paid for by Tate & Lyle.
To get all of the details, including deadlines and rules and regulations, for the inaugural IFT Global Student Innovation Challenge sponsored by Tate & Lyle, visit the IFTSA Competitions and Awards page or contact the Competition Director, Katie Lanfranki at firstname.lastname@example.org.
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