Food Science Newsletter Volume 35, 2025

Food Science and Technology: Innovate for Tomorrow Challenge

The inaugural Food Science and Technology: Innovate for Tomorrow Challenge was a “great success through incredible collaboration,” said Lili He, head of the Food Science Department. Co-hosted by the Berthiaume Center for Entrepreneurship, UMass Dining, and the Department of Food Science, the challenge attracted 32 applications from about 50 students across the university. Participants developed projects on food product innovation, food-as-medicine concepts, and food technology, with a focus on packaging and sustainability. The competition included 55% undergraduates, 40% graduate students, and 5% alumni. A panel of external experts and industry leaders judged the entries.

Winners:

• Yuzhen Zhang - Hertz Innovative Technology: Smartphone-based surface hygiene checks.
• Haknyeong Hong - Sustainable Foodtech Solutions (Vivabble): Microbubble cleaning technology for fresh produce. 
• Alexander Ayanian - Supreme Microgreens: Small leafy greens with high market potential.
• Aminata Toure, Yurelin Castillo, Divine Eche - Gaia Bars: Nutrition bars for women’s health.
• Weixin Yan - Grew Coffee: New method for cold brew coffee.
• Nadia Yammoul - FermeNuts: Fermented nuts with unique sensory and health benefits.

The event’s success inspired generous pledges: Armand Paradis committed $10,000 annually for five years, and Aletta Schnitzler pledged $2,500 annually for five years. These contributions will support future competitions, advance food science and technology at UMass, and empower students to achieve new heights. Thank you, Armand and Aletta!