An international panel of food experts from science and industry reviewed the many excellent applications that were submitted. The candidates' research was assessed according to the level of scientific quality, inventiveness and the potential business impact.
And the winners of the EFFoST Student of the Year Awards 2019 are:
PhD Student of the Year Award
1st PhD Prize
Marco Santagiuliana
Wageningen University
Title of winning abstract:
Directing attention: strategies to mask undesired perception of grittiness in foods.
2nd PhD Prize
Lukas Böcker
ETH Zurich
Title of winning abstract:
Structure and function of the blue microalgae protein phycocyanin under mild thermal processing.
3rd PhD Prize
Jitka Laurent
KU Leuven
Title of winning abstract:
Yeast invertase: a tool for steering fructan and FODMAP levels during bread making?
MSc Student of the Year Award
1st MSc Prize
Giorgia Rampanti
University of Bologna
Title of winning abstract:
Lactose crystallization assisted by static electric field
2nd MSc Prize
Maria Alessia Schouten
University of Bologna
Title of winning abstract:
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
An Borremans
KU Leuven
Title of winning poster:
Mild processing of mealworms as sustainable food system by fermentation: opportunities and limitations
All winners received an award and prize money and had their travel expenses and conference registration fees covered. In the spring of 2020, they will be visiting Cargill’s European R&D Centre to present their research.
The European Federation of Food Science and Technology and our sponsor Cargill are dedicated to fostering the next generation of food scientists and professionals by acknowledging their academic achievements with the Student of the Year Awards.
Sign up for the EFFoST newsletter if you would like to be informed of the application process for the EFFoST Student of the Year award 2020.