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Cereal Science Student Selected for Food Technologists Global Challenge

Cereal Science master’s student Jane Snelling was selected to participate in the Institute of Food Technologists Student Association 2018 Global Challenge in Chicago this July.
Cereal Science Student Selected for Food Technologists Global Challenge

Jane Snelling

May 24, 3018

Cereal Science master’s student Jane Snelling was selected to participate in the Institute of Food Technologists Student Association 2018 Global Challenge in Chicago this July. The event will take place during the Institute of Food Technologists annual meeting.

The Global Challenge groups students from around the world into teams and challenges them to develop solutions for a case study that exemplifies a pressing global food issue. Participation in the event offers students a chance to participate in special workshops, receive guidance from experienced mentors, and understand how global collaboration will advance innovation in the science of the food.

To apply, applicants were asked to write several essays detailing what they might gain if selected to participate in the event and what pressing issues in the food industry they are most passionate about. Students selected to participate in the challenge receive a travel scholarship, complimentary registration and accommodations.

Snelling earned her B.S. in Food Science from the University of Idaho, and came to NDSU in January 2018 to pursue her M.S. in Cereal Science. Her research studies vacuum steam pasteurization of hard red spring wheat for quality and microbial reduction. She is advised by Senay Simsek, Bert L. D’Appolonia Cereal Science and Technology of Wheat Endowed Associate Professor.

For more information, visit http://www.ift.org/community/students/competitions/global-challenge.aspx.

Author: Senay Simsek, 701-231-7737,
Editor: Kamie Beeson, 701-231-7123,

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