This is me during my 10 minute oral presentation where I was presenting to an audience and panel of 7 judges.
Author: Sophia Hinkebein | Major: Food Science | Semester: Summer 2025
My name is Sophia Hinkebein, and I am a rising senior majoring in Food Science. This summer, I had the incredible opportunity to attend the IFT FIRST Conference in Chicago, where I presented my research on removing moisture from apple pomace using supercritical carbon dioxide.
To put it simply, apple pomace—a byproduct of apple processing—is often discarded despite its potential as a valuable ingredient. My research focused on using supercritical carbon dioxide, a sustainable and non-toxic technology, to gently dry apple pomace. Compared to traditional methods like freeze-drying or oven-drying, this approach better preserves important qualities such as color, texture, and bioactive compounds. By retaining these properties while reducing moisture, apple pomace can be more effectively repurposed into health and food products instead of going to waste.
The IFT FIRST Conference is a four-day event that brings together food companies, researchers, and students from around the world. I participated in both the poster session and a 10-minute oral research competition alongside students from places as far as Indonesia. It was a rewarding experience that not only allowed me to showcase my research but also built lasting professional connections. I’m now connected with many of the participants on LinkedIn and enjoyed exchanging insights about our academic and career journeys.
Preparing for the conference was initially nerve-wracking, but it challenged me to gain a deep understanding of every aspect of my project, from explaining the process clearly to analyzing and interpreting statistical results. After my presentation, I received encouraging feedback on the creativity and structure of the project, as well as helpful critiques regarding its industrial applications. Suggestions included evaluating texture and particle size, which I now plan to incorporate as I build upon the project. I was also inspired by my fellow presenters, many of whom showcased highly detailed methodologies and technical setups, something I aim to highlight more in future presentations.
Beyond presenting, the conference was an excellent networking opportunity. I visited several booths and connected in person with industry professionals and alumni, including a graduate of the University of Arkansas Food Science program who now works at ICL, an ingredient company. She shared insights about their rotational program and even offered to serve as a reference for future applications. I also connected with a representative from Aqualab, a company that provides tools we use in our lab, and attended the PepsiCo student networking event, where I spoke with R&D professionals, a field I hope to enter.
Overall, attending IFT FIRST was an eye-opening experience that deepened my appreciation for the diverse opportunities in the food science industry. With a better understanding of the conference structure and expectations, I’m excited to apply again next year. I’ve been working on my honors thesis focused on developing 3D-printed protein bars and hope to present that work at the next IFT FIRST Conference.
To future students considering submitting their work to a conference, I encourage you to go for it! It’s normal to feel imposter syndrome or worry that your work isn’t ready, but the truth is, most people never feel completely prepared. I learned that growth comes from stepping outside your comfort zone, receiving feedback, and being inspired by the innovation and creativity of others. There’s no better way to learn than by sharing your work and engaging with a community that challenges and supports you.