Developing Solutions for Developing Countries (DSDC) is an annual international competition held by Institute of Food Technologists Student Association (IFTSA) corresponding with the Annual International Conference and Food Expo by Institute of Food Technologists (IFT) United State of America. This event was attended by thousands of researchers, academician, students, businessman, and international scientific community from over than 75 countries. IFT is an association in the United States of America which members includes professionals and experts of food science and technology from around the world.
DSDC Competition is aimed to explore undergraduate and graduate students’ creativity in applying food science and technology to develop new food products in order to find solution over problems which exist in developing countries, especially those in related to food, nutrition, and health. DSDC celebrates its 9th year in 2017 with the theme of “New Food Product Development by the Utilization of Groundnut By-products”
The participants of DSDC came from various universities from around the world. DSDC consists of two stages of selection, pre-proposal and full proposal. In the first stage, the team of judges selected from 40 pre-proposals received. The judging includes criteria such as, food product concept, originality, technical problem solving, quality and safety of food product, social-economic impact, and economic feasibility. The judges select six finalists that needs to write full proposal. The chosen six finalists are:
1. Chinut (Bogor Agricultural University): Olivia Mellyana Tjiptoputri, Sylvia Indriani, Muhammad Anwari Sugiharto (Undergraduate of Food Science and Technology)
2. Guini (Universidad de Costa Rica): Stephanie Araya, Tatiana Fuentes, Ana Ligia Vargas, Mariana Wilson
3. Nutles (University of Wisconsin-Madison): Meichen Pan, Fang Tham, Vanessa Aileen, Stephanie Chen, Amanda Krueger, Abigail Krentz, Kory Anderson
4. Pikin Mix (California Polytechnic State University, San Luis Obispo): Kaylie Lemon, Tara Egigian, Andrew Breece, Anissa Lee)
5. P-Noodl (Bogor Agricultural University): I Dewa Gede Agung Sastrawan Negara Putra, Gita Giantina, Indra Purnomo (Undergraduate of Food Science and Technology)
6. PeRoti (Wageningen University): Max Wijkamp, Saffiera Kerleen
The final presentation was held on Tuesday, 27th June 2017 in Sands Expo, Las Vegas with Janam Pandya (University of Massachusetts Amherst) as chair competition. The judges represent various food industries which consists of Diliara Iassonova (Food Service & Innovation, Lead, Oils & Shortening R&D, Cargill), Janice Johnson (Application/Technical Service Leader, Cargill), Siow Ying Tan (Principal Scientist, PepsiCo), Shintaro Pang (R&D Scientist, General Mills), Sarah Scholl (Bakery Application Manager, Tate & Lyle), Kathryn Kitchen (Associate Food Scientist, Tate & Lyle), dan Upasana Hariram (Research Project Leader, Merieux Nutrisciences).
Based on the assessment of full proposal, presentation, and Q&A session, the team of judges concludes three teams as winners, which are:
Congratulations to the two teams of Bogor Agricultural University for reaching this international achievement, as well as bringing fame and pride to the university and Department of Food Science and Technology in the international forum. Thank you for the team advisors (Dr. Adil Basuki Ahza, Dr. Nancy Dewi Yuliana, Dr. Azis Boing Sitanggang, Uswatun hasanah,MSi, Dr. Nugraha E Suyatma, Dr. Feri Kusnandar) and all lecturers from Food Science and Technology Department that has supported the delegation. Our gratitude also to the sponsors that has given their support to IPB Delegation in their departure to Las Vegas (Ditmawa IPB, PT Indofood Sukses Makmur, Rich’s, Chandra Asri Petrochemical, PT Nippon Indosari Corpindo, dan PT Kalbe Nutritionals).