Students studying the science of food solve a real-world nutrition problem as they prepare for a career in the food industry.
CHICAGO – 20 July 2016 – Tate & Lyle, a leading global provider of food ingredients and solutions, is pleased to announce the winner of this year’s Institute of Food Technologists Student Association (IFTSA) Developing Solutions for Developing Countries (DSDC) competition, McGill University.
“Tate & Lyle is honored to be the new sponsor of this program,” said Sarah Scholl, Bakery Team Lead for Tate & Lyle and one of the judges for the competition. “These students demonstrate true innovation in developing solutions for some of the world’s greatest concerns related to food availability, nutrition and health.”
The winners were announced yesterday at IFT16: Where Science Feeds Innovation, the Institute of Food Technologists (IFT) Annual Event in Chicago, in Tate & Lyle’s booth (#1248). The DSDC competition, the second-largest food competition hosted by IFT, 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. Each year, a new theme is chosen for the DSDC that focuses on a specific food and nutrition challenge in the developing world. Students submit proposals around an objective to create a food solution, and the top three teams are selected from the six finalists.
This year’s students were challenged to develop desirable products aimed at increasing a pregnant woman’s intake of calcium in the Middle East and North Africa. Fifty-six teams submitted to win this year’s award, but only the top three teams are selected to receive awards each year. The winning team from McGill University developed Fitamin Multimeal. The second place team Universidad de Costa Rica, developed Hamlik and in third place, Rutgers University, developed MagiCal.
“The level of ingenuity that each team has demonstrated in this competition is impressive,” said Jaime Savitz, DSDC Chair. “Teams have conducted thorough research on food science, nutrition, and the local cultures to develop their solutions. We applaud not only the winners but also all of the entrants. Nurturing these up-and-coming creative thinkers is highly rewarding and is one of the reasons why leading companies have participated in this program.”
Promoting Global Awareness of Issues Relating to Food, Nutrition and Health
The competition provides a link between government, international organizations, students and IFT regarding food problems in the developing world. The finalists are listed below:
USA/Canada Finalists
- Cal Poly San Luis Obispo with Calihasa', a nutrient-dense flavor packet designed to be added to soups, stews and porridges by pregnant women in Sudan. The single-serving packet is made from all local ingredients and flavors, and gives women half of their daily recommended calcium.
- McGill University with Fitamin Multimeal, a ready-to-eat nutritious stew made of lentils, tuna, skim milk powder, tahini, carrots and tomatoes, with added eggshell powder to boost the calcium content. A portion of stew can also be combined with flour to make flatbread to improve the nutritional status of children and pregnant women in Yemen.
- Rutgers University with MagiCal, an eggshell-based powder to be added in bakery products or dips as a calcium supplement for pregnant women in the Middle East.
International Finalists
- Bogor Agricultural University with Creve, an instant vegetable cream soup made from spinach, okra and milk that is rich in calcium and dairy fiber.
- Bogor Agricultural University with Sun-Ami, a high-calcium, iron and folate traditional African flatbread that provides nutritional benefits from Moringa leaves, spinach and groundnut.
- Universidad de Costa Rica with Hamlik, a milk-based shelf-stable beverage designed with Sudan’s local ingredients. Aids pregnant women by increasing the intake of calcium, protein, iron, vitamins A and D, folic acid and water.
The first place team will be awarded $4,000, and the second and third place teams will be awarded $2,500 and $1,000 respectively.
About IFT
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.
