Teams Claim First and Second Place in Product Development Challenge

Alabama A&M University food science students showcased their innovation and expertise by securing both first and second place in the Product Development (PD) competition at the 2025 Institute of Food Technologists Southeastern Section (IFT SES) Student Competitions. The event took place on February 19 at Cobb Galleria in Atlanta. 

Both teams submitted written proposals in 2024 and were selected as top finalists. As finalists, they were required to present their projects in person, provide samples of their products for judging, and meet eligibility criteria as student members of IFT SES. Competing schools included Auburn University, Clemson University, Tuskegee University, and the University of Georgia. 

The Product Development competition centered around the theme: “Development of Innovative Food Products Using Upcycled Food Waste: Enhancing Sustainability and Nutrition through Circular Economy Approaches.” Participants were challenged to create new food products containing at least 51% upcycled food waste while providing a significant nutritional value, defined as 10% or more of the daily value per reference amount. 

(Photo L-R) Karthik Medabalimi (Group Leader), Vanessa Njoku, Karyn Rose, Kristian Gooden, Maria Ximena Martinez, and Manideep Busarapu  

First Place Winners: Rindastic Revive ($1,000 Prize) 

Team one claimed first place with their innovative product, Rindastic Revive, a savory chip made from watermelon rind, carrot and beetroot peel powder and a carefully selected spice blend, including onion, garlic, tomato, turmeric, and seaweed powders, all designed to enhance the chips' depth of flavor by providing a balance of umami, sweetness, and earthiness. Additionally, the chip is prepared in sunflower oil, contributing heart-healthy monounsaturated fats, making Rindastic Revive a flavorful, nutritious and guilt-free snack. 

 Team: 

• Karthik Medabalimi, Ph.D. student, Food Science/Nutrional Biochemistry, Hyderabad, India. (Advisor – Dr. M. Verghese)
• Vanessa Njoku, Ph.D. student, Food Science/Food Product Development, Ho, Volta region, Ghana (Advisor – Dr. M. Verghese)
• Karyn Rose, Ph.D. student, Food Science/Food Product Development, Dallas
  (Advisor – Dr. J. Herring)
• Maria Martinez, Ph.D. student, Food Science/Food Product Development, Dallas
  (Advisor – Drs. M. Verghese and J. Herring)
• Kristan Gooden, B.S. Food Science, Sophomore, Birmingham, Ala.
• Manideep Busarapu, Ph.D. student, Nutritional Biochemistry, Ibrahimpatnam, Telangana (Advisor – Dr. J. Boateng)

Second Place Winners: Hemp-Based Bar ($750 Prize) 

Team two earned second place with their Hemp-Based Fruit Bar, a sustainable, nutrient-dense snack crafted from over 51% upcycled food byproducts. The eco-friendly bar features hempseed byproduct, apple peel powder, beetroot pulp, carrot pulp, and oats, making it a fiber-rich, antioxidant-packed, and plant-protein alternative. The hempseed byproduct provides
plant-based protein and fiber, while apple peel powder adds antioxidants and enhances flavor. 

 Team: 

• Harpreet Singh, Ph.D. student, Food Science/Nutritional Biochemistry, Punjab, India,
  (Advisor – Dr. M. Verghese)
• Tejasri Thatipamula, Ph.D. student, Food Science/Nutritional Biochemistry, Hyderabad, India, (Advisor – Dr. M. Verghese)
• Madison Wright, M.S. student, Food Science/Food Product Development, Upper Marlboro, Md. (Advisor – Dr. M. Verghese)
• Lauryn Strong, M.S. student, Food Science/Food Product Development, Atlanta
  (Advisor – Dr. M. Verghese)
• Katelyn Boyle, Ph.D. student, Nutritional Biochemistry, Warner Robins, Ga.
  (Advisor – Dr. M. Verghese)

 

Additional Recognition in Research Competition 

In addition to the Product Development competition, Madison Wright earned third place in the Research Competition – 3 Minute Thesis category for her presentation on “Consumer Perception of Natural and Synthetic Colors and Flavors: The Development of a Functional Mint-Based Beverage.” She was awarded a $200 prize for her outstanding research and presentation. 

“Our program has been IFT certified and accredited since 1973 and we continue to produce minority food scientists for the food industry, government, and academia,” said Department Chair and PD Professor, Dr. Martha Verghese. “The students worked hard to develop their products and answered all the questions fielded by six senior industry judges. Our Food Product Development concentration is one of the best in the region.”

(Photo L-R) Tejasri Thatipamula, Harpreet Singh (Team Leader), Alex Ryan Thompson (President, Southeastern Section, IFT), Katelyn Boyle, Madison Wright, and Lauryn Strong