The IFT Global Challenge 2018
Antonio Lonigro, Sheffield Hallam University, UK
Published 6 August 2018
IFT (Institute of Food Technologists) hosted the “Global Challenge 2018” in Chicago from 15th to 18th July. We had the honour to participate thanks to the collaboration between IFT and IFST (Institute of Food Science and Technology). In order to take part to the competition we had to go through a national competition launched by IFST early in the year. The competition consisted in writing an essay (500 words) that identifies, explains and proposes solutions to a global food challenge.
Twenty students from the USA, China, South Africa and Puerto Rico joined us in the competition under the guidance of IFTSA (Institute of Food Technologists Student Association).
On our first day, after registration, we gathered all together and we were divided into five groups of four students. Each group had an expert mentor that guided us in finding the best solution to the challenge. After being divided into groups we had to randomly picked a real-world based case study. To find a solution to our case study we were asked to use all the tools and resources from the expo (e.g. Brochures, samples). For instance, my group had to develop an energy bar and find a suitable method to incorporate nutrients or other compounds to improve gut health.
In order to be able to come up with a suitable product we took part to talks, presentations, scientific session, but above the majority of the inspirations derived from the expo floor. Thousands of expositors from across the world created the perfect environment for us to understand what is new in the food industry and what products could be used to overcome the challenge. Moreover, this was a great opportunity to create networks with experts in the field.
In the end of the three days challenge we were required to give a brief presentation about the product and the rationale used to tackle to problem. This gave me the opportunity to show my skills in terms of team working and presentation to an audience. Furthermore, during the three days challenge we, as a group, also started to share previous experiences, skills and different points of view. For example, I had a constructive discussion with a US student about food labelling and the differences between the US and the UK. This exchange of opinions and knowledge was, for me, the highlight of the entire challenge.
In the the three days at the expo, I have come across a countless number of new products that did not even know existed, such as hemp chocolate bar (very nice!) or ready to eat popped brown rice. From this experience I have learnt that it is very important to expand own knowledge, scanning and researching all around the world for new ideas and inspitantions. This is a new skill that will allow any students to be more creative and open-minded.
In conclusion, I would definitely recommend to apply and participate to this competition because it is a great opportunity to expand knowledge, create new connections in the field and share the experience with other students and exchange views and experience.
Winner of the 2017 IFT Video Thesis Award, Zachary Cartwright, visits UK
Zachary Cartwright, a student at Washington State University, visited the UK in 2017 as the winner of the 2017 IFT Video Thesis Award sponsored by Campden BRI.
Focusing on Enology, Zachary’s trip included visits to the Campden BRI offices, attending the Food Matters Live conference and a wine festival, and touring vineyards and wineries.
To learn more about Zachary’s trip:
Food Evolution goes global!
In the last few weeks, Food Evolution begun its European Tour with screenings in Brussels, (European Parliament, Royal Society of Belgium for Science & Arts) London, Dublin, and Edinburgh, (Courtesy of USDA), Bucharest, (Science Festival) and Rome (FAO), Beirut Film Festival, Mexico City and Cape Town (SAAFOST Conference).
The film is now also available on video-on-demand platforms- iTunes, Amazon Video, Google Play and You Tube and also on the subscription platform Hulu.
IFT is also in discussion with affiliates of the Bill & Melinda Gates Foundation who are interested in helping make sure the film is available in many African countries in Africa where distribution can be more challenging and costly.
The demand for private screenings by companies, NGO’s, government bodies, universities and other institutions are on the rise.
IFT also has plans for the development guides which can be used in the classroom when the film is screened as part of a curriculum. A 52 minute “educational cut” has already been produced.
Further details and reactions to the film can be viewed at foodevolutionmovie.com where you can also sign up to receive updates from the Director Scott Hamilton Kennedy.
2017 Binsted Lecture – Food Evolution
On 3 May, we held the first UK screening of IFT-funded and commissioned film, Food Evolution, at SCI in London. We had a fantastic turnout, with around 50 attendees from industry and academia.
We were delighted that Professor John Coupland, 2016-2017 IFT President, and Tom Foley, Senior Director of Membership were able to join us from the US.
The film was followed by a discussion led by Professor Coupland a6nd Professor Colin Dennis, 2015-2016 IFT President, and a drinks reception.
Section Treasurer Richard Benson brought along a book of minutes from the 1960s, showing us a fascinating piece of section history.
Food Matters Live
We held a joint session with IFST at Food Matters Live, on 22 November 2016 in London. We were delighted to have with us Amadeus ‘Ando’ Ahnan from University of Massachusetts Amhurst, who presented his research on ‘Anti-oxidants from blueberries: have they the potential to impact colon cancer cells?’. Ando’s work was featured at the 2016 IFT Annual Conference in Chicago, where his thesis video took the star prize for science communication.
As well as Ando’s work, the session included an update on IFT activities, information on the IFT British Section/IFST joint membership, and highlights from the IFT conference to provide an opportunity for those who could not be there to tap into the insights shared.
Science of Wine tasting event
On 14 September 2016, we had a highly enjoyable evening of wine exploration with Geoff Taylor, Campden BRI’s wine and spirits expert, at SCI in London.
Geoff Taylor’s experience and expertise in wine and wine-making is renowned, and his contribution is sought on matters as varied as the latest edition of Jancis Robinson’s The Oxford Companion to Wine (“the greatest wine book ever published” according to The Washington Post) to wine fraud!
By comparing wines from the Americas with similar varieties from Europe, we took a delicious and insightful tour of the science of wine.