2018 OVIFT Food Science Spring Research Form & Poster Competition Winners

Graduate Category

First Place $3000
Emily Holman – Increased Yield and Stability of Antimicrobial Production of Paenibacillin in Paenibacillus polymyxa OSY-DF through Aminoglycoside Antibiotic Screening

Finalists (in NO particular order) $2000
Meredith Myers – Comparison of shelf stability, consumer acceptance and anthocyanin retention of blueberry extract and whole blueberry powder confections designed for a future clinical trial

Matthew Teegarden – Profiling the impact of thermal processing on black raspberry phytochemicals using untargeted metabolomics

Kathryn Williamson – Application of Magnetic Resonance for the analysis of the lipid fraction of green and roasted Coffea Arabica

Mackenzie Hammum – Investigation and development of a task-independent engagement questionnaire to be used in sensory evaluations

Geoff Dubrow – Understanding Consumer Acceptability through Flavoromics

Undergraduate Category

First Place $1500
Dan Sosh – Investigating the impact of functional pretzel snack on satiety in postmenopausal women with metabolic syndrome

Finalist (in NO particular order) $1000
Anna Schmenk – Handheld Sensors: Testing the Next Generation of Quality Assurance Devices for the Soybean Industry

Morgan Whitecotton – Comparative punctate tactile sensitivity reveals human tongue is more sensitive than fingertip

Karli Van Simaeys – Evaluation of Alphabet Stimuli Using Anterior Tongue and Fingertip



2018 Scholarship applications will be  accepted through April 10, 2018. Awards will be announced at the Supplier’s Expo on April 26, 2018.

As a student member of IFT and OVIFT, you have the opportunity to win several scholarships each year. In addition, you can make important and invaluable contacts in your local community to help with research, internships and employment.

The following scholarships are available:

  • OVIFT Undergraduate Scholarship $2,000 (2 available)
  • Dr. Grady Chism III OSU Undergraduate Scholarship $3,000
  • John Litchfield Graduate Fellowship $3,000
  • $2,000 OVIFT scholarship to a deserving graduate or undergraduate student (3 available)

Eligibility Criteria

  • The candidate must be a student at the time of the application
  • Must be an OVIFT member
  • Candidates must participate in a minimum of 1 OVIFT event during the year
  • Candidates must be majoring or completing courses in Food Science, Food Technology, Food Engineering, Culinology, or Culinary Arts at a college or higher level.

Click here to download application (Word)

Nominations are now being accepted for the 2017 Harris Award.

The purpose of the Harris Award at The Ohio State University is to celebrate excellence in food science, food technology or related disciplines. The award consists of a $3,000 honorarium plus all travel expenses to interact with the faculty, staff and students of Ohio State. The annual Harris Award Celebration will highlight an address by the winner on the Columbus campus at a time most convenient for the awardee. Since 2004, The Ohio State University has recognized and celebrated excellence in and contributions to the discipline of food science with what can only be described as an incredibly impressive group of recipients who have outstanding careers in both industry and academia. Click here for a full list of past awardees.

The 2018 nomination is open. Please see the link below to submit a nomination.

Building a Stronger Future

Since 1985, Feeding Tomorrow has worked to ensure that the vital work of food scientists continue, and carry on to the next generation. Feeding Tomorrow has funded more than $10 million is food science programs, and distributed more than 4,000 scholarships to students pursing undergraduate and graduate food science degrees. In partnership with Discovery Education, Feeding Tomorrow provided food science resources to nearly 18,000 public high schools throughout the U.S.

Feeding Tomorrow knows that food scientists will be vital to addressing the complex issues of our food system, such as the shortage of essential resources required to feed our growing population. Therefore, we aim to introduce food science to students as young as grammar school, and encourage them to explore food science as a future career through our various programs.