Overview
If you have been participating in an independent research project, then the Undergraduate Research Competition is for you. The competition is open to any IFTSA undergraduate member who has participated in original research, and who has not graduated by July 1 of the year prior to the competition.
Entrants are asked to submit a letter of intent to enter, an abstract describing the research (500 words or less), and a verification letter from the Food Science Department Head. Six finalists will be chosen to orally and via poster present their research at the IFT Annual Meeting in the summer. Each finalist will be given a $500 travel award. In addition, the top three finalists will be awarded prizes of $1000, $750, and $250 at the Annual Meeting.
If you wish to enter, a letter of intent must be submitted to the URPC Chair by March 1. Four copies of the abstract and the verification letter from the Department Head must be sent to the URPC Chair by March 15.
Frequently Asked Questions
Q. Where can I find the rules and procedures for the IFTSA Phi Tau Sigma Undergraduate Research Paper Competition?
A. The rules can be found at the following link: http://www.iftsa.org/competitions/urp/urpc-rules.pdf.
Q. Are these the most recently revised rules to follow for this year’s competition?
A. Yes. The rules for were last revised on 9/2005. If any changes are made to the rules, a newly revised version will be posted at the same link.
Q. Who is eligible to enter the competition?
A. Any student member of IFT, as of March 15th of the year of the competition, who is an undergraduate student or who has not graduated prior to July 1st of the year preceding the Annual Meeting.
Q. Why should I enter the competition?
A. It gives undergraduate students an opportunity to conduct research in the field of food science and to present their findings at the Annual Meeting. It is a great resume builder and promotes participation in the IFTSA.
Finalist |
School |
Topic |
Daniela Bautista
|
University of Nebraska-Lincoln | Viability of probiotic microorganisms in non-traditional foods |
Melvany Kasih |
Cornell University | Innovative Application of Supercritical Carbon-dioxide Extrusion (SCFX) as Yeast Replacement in Leavened Bread |
Kari Michelle Jones |
University of Tennessee | Impact of washing/disinfection methods on survival of Salmonella in jalapeno peppers |
Kimberly Krenek
|
Texas A&M University | Mass spectroscopic and HPLC Characterization of Mango (Mangifera Indica L.) Following enzymatic hydrolysis |
Kurt Ellis |
Ohio State University |
Analysis of volatile compounds associated with warmed over flavor in cooked chicken using selected ion flow mass spectrometry” |
Renee Felice
|
North Carolina State University | The relationship between calcium concentration and heat stability of bovine α-lactalbumin |