The 2025 IFANCA Food Science Student Research Poster Competition showcased the impressive research being carried out by students in the Department of Food Science and Technology. More than 150 students, faculty, and staff attended the event, creating an energetic and engaging atmosphere that celebrated innovation and collaboration across the department.

This year’s competition featured 21 student researchers, including 16 graduate students and 5 undergraduate students. Their projects reflected a wide range of topics within food science, demonstrating both creativity and scientific rigor.

Judges for the competition included Dr. Wes Osburn, Associate Professor in the Department of Animal Science, Dr. Rebecca Creasy Buckley, Instructional Associate Professor in the Department of Food Science and Technology, Dr. Matt Taylor, Professor in the Department of Animal Science, and Dr. Steve Talcott, Professor in the Department of Food Science and Technology. Dr. Talcott did not score entries from his own students. The department appreciates the judges for their time, thoughtful evaluations, and continued support of student research.

Graduate Student Awards
First Place
- Armaghan Amanipour
Fermentation of Opuntia ficus-indica Cladode

Second Place
- Ana Nava
Differential Antioxidant Response to Anthocyanin Rich Extract in Triple Negative Breast Cancer Cells With and Without Chemotherapy Induced Oxidative Stress

- Muhammad Bilal Haider
Upcycling Waste Whey as a Novel Food Ingredient in Meat Alternatives

Third Place
- Sehyeon Song
Mapping the Future of Kimchi Using Texas Grown Ingredients

- Elizabeth Culpepper
Screening of Lactobacillus plantarum 299v Probiotic Supplement for Tannase and Gallate Decarboxylase Activity

Undergraduate Student Awards
First Place
- Justy Chung
Comparing Dynamics of Fermentation and Probiotic Properties with American Kimchi

Second Place
- Rebeka Saldivar
Antioxidant and Functional Properties of Fermented Grasshopper Proteins via Solubilization Precipitation Method

Third Place
- Sinead Izediuno
Relevance of Pathogenic Viruses in Food

Special thanks are extended to Dr. David Baltensperger, Interim Department Head for Food Science and Technology, for his ongoing support of the Food Diversity and Innovation Program and the annual poster session. Additional appreciation goes to Dr. Patricia Klein, Executive Associate Dean in the College of Agriculture and Life Sciences, and Dr. Amir Ibrahim, Associate Director and Chief Scientific Officer for Texas A&M AgriLife Research, for attending the event and supporting student scholarship. The department also expresses gratitude to IFANCA for its generous sponsorship, which makes the Food Diversity and Innovation Program possible.

Congratulations to all winners, and thank you to every student who participated. Your hard work, dedication, and passion for advancing food science continue to strengthen the field and inspire future research.