IFT15: Where Science Feeds Innovation, July 11-14, Chicago
Food professionals from all over the globe gathered in Chicago for IFT15 this July. Attracting more than 23,000 registrants, IFT15 featured 1225 exhibitors in 2600 booths on the food expo floor. More than 100 educational sessions and 1000+ poster sessions provided information on the latest developments and trends in food science.
The School of Food Science was well-represented there at various events and competitions. Here’s some of our successes from the annual meeting.
Kenny McMahon placed second in the Pangborn Graduate Student Sensory Competition with his research titled “Temporal Changes in Carbonation Perception in Sparkling Wine Using Quantitative Descriptive Analysis and Temporal Check-All-That-Apply (TCATA); Charles Diako received an honorable mention with his reserach titled “Interactions Among Alcohol, Tannins, and Mannoproteins Influence the Sensory Properties of Commercial Merlot Wines.”. Both are students of Dr. Carolyn Ross.
Charles Diako gave a very well-received presentation about the SFS e-tongue research at the Alpha-MOS Users’ Meeting.
Congratulations to Alex Meldrum! He won second place in the Food Engineering Poster Competition at IFT with his poster titled Rheological Study of Different Mashed Potato Preparations Using Large Amplitude Oscillatory Shear and Confocal Microscopy. His research was done under Dr. Helen Joyner.
Meredith Kuchera placed third in the undergraduate oral and poster presentation competition. Her research was titled “Consumer Acceptance of a Polyphenolic Enriched Coffee Beverage.”
Students working on research in Girish Gangyal’s lab performed a Food Extrusion Demonstration at the Brabender booth on the Expo floor.
Several students, and a staff and alumni member served in the community service project through IFT Cares.
And lastly, several of our students, faculty and alumni connected at our reception on Sunday evening. Thanks to those who attended!