The 2020/21/22 winners of the Campden BRI sponsored Graduate Research Video Competition, organised with the US Institute of Food Technologists (IFT) Student Association (IFTSA), arrived at Campden BRI’s Chipping Campden site on Monday 28th November. The visit marked the beginning of their prize of a tour of food manufacturers and research facilities and attendance at food industry events, in the UK and France. The competition calls for graduate students to submit a three-minute video to concisely and creatively communicate the original food science / technology research that they have conducted for their graduate studies.
Bertrand Emond, Professional Development and Culture Excellence Lead at Campden BRI expands, “This competition offers a great opportunity for graduate students to showcase their research in a creative way and can be on any subject related to food science or technology. Students also submit a personal statement explaining why they should be chosen to receive the study tour and detailing the ways they plan to capture their experience through various communication channels. We have been supporting the work of IFT for many years and are committed to helping the food scientists of tomorrow through the IFTSA, encouraging bright and talented students to have a career in the food industry and giving them the opportunity to practice their communications skills. Each finalist receives an award certificate and up to five free copies of Campden BRI Guideline documents from our publications store. The winner of the competition receives a tour of the UK/European food and drink industry ecosystem.”
Koentadi Hadinoto, the 2022 winner, is a Ph.D. candidate in the School of Chemical Engineering at the University of New South Wales (UNSW). His research explores the generation of non-thermally plasma-activated water for microbial inactivation on meat carcasses, to reduce water use in meat washing.
Koentadi comments, “I wanted to challenge myself and to be confident in verbally communicating my research to a wide general audience. With my time spent on the research side of food and drink, I was also drawn to the prospect of the industry experience and meeting the food industry professionals who work directly with the practical applications of research”.
The 2021 winner, Grace Dewi, is a Ph.D. candidate at University of Minnesota-Twin Cities, researching potential applications of antimicrobial interventions against foodborne pathogens in poultry products.
Meghan Rose McGillin won the competition back in 2020 and is a United States Department of Agriculture (USDA) Predoctoral Fellow at Cornell University, researching the use of synthetically engineered bacteriophages and “multi-hurdle” technology as potential alternatives to antibiotics in agriculture.
Meghan explains why she entered the competition, “The IFTSA have cornered the market; in the food science field, this is the only competition I have seen championing innovative and emerging methods of science communication. I’ve spent years on a research project and the impact of publication can only go so far, whereas a three-minute video is so much more consumable and accessible to engage a wider audience”.
The three prize winners continue their tour of UK manufacturing sites, research facilities and food industry events, until heading to Paris on 6th December. In Paris they will continue to attend scientific and food industry research facilities and exhibition events, until the extensive tour concludes on 9th December.
