Nirmal Thirunavookarasu Sankaranarayanan is a Ph.D. researcher in Food Science at Tennessee State University. His research focuses on food safety and non-thermal processing technologies, with particular emphasis on ultraviolet (UV)–based viral inactivation, microbial safety of foods, and maintaining nutritional quality during processing. He has hands-on experience working with advanced food processing systems and has contributed to multiple peer-reviewed publications and conference presentations. In addition to his research, Nirmal is actively involved in student leadership and professional service in various international organizations. Nirmal is passionate about bridging research and student leadership to promote food safety, innovation, and collaboration within the food science community.

Stefhanie Loaiza Sanchez is a M.S. in Food Science second year Student at the University of Illinois at Urbana‑Champaign. She earned her "Licenciatura" degree in Food Engineering from the University of Costa Rica. She has been actively involved in IFTSA through multiple competitions, research presentations, and leadership roles, including her 2024-2025 term as VP of Competitions. As a member of IFT’s Chicago Section and several Divisions, she looks forward to bringing an inclusive perspective, supporting student engagement, and helping create meaningful and well‑designed experiences for all IFTSA members. 

Parker Parker is a current undergraduate student at Merrimack College majoring in Biochemistry and Women & Gender Studies. Through his undergraduate studies, he is a part of two research labs focusing on plant pathology and silver nanoparticles. Outside of academics, Parker is a Division I field hockey player for Merrimack College and an LGBTQ+ activist.

Niel van Heerden is an MSc Food Science student at Stellenbosch University focusing on product development and sensory science. He enjoys the intersection of creativity by turning ideas into products, refining flavour and texture, and asking the “why” behind what people taste and prefer. His experience spans quality and product development work in industry, and he’s also active in student life through the SU Food Science Association. Outside the lab, Niel is an inherent foodie who loves travel, photography and music. He loves exercising and exploring the great outdoors.  

Sophia Sapp is an honors food science undergraduate and accelerated master’s student at the University of Missouri-Columbia. She is the lab manager for the FEAST (Food Engineering And Sustainable Technologies) Lab under Dr. Kiruba Krishnaswamy, where she has worked as an assistant researcher on various projects focused on sustainability, upcycling, and fortification since September 2022. Sophia is also involved in many extracurriculars at the University of Missouri. She is the President of the Food Science Association, composting co-lead for SustainMizzou, and the All-Products Champion of the Collegiate Dairy Products Evaluation Contest. In 2023, she helped coordinate a year-long webinar series centered around the International Year of Millets 2023. She has also interned at IFF as an Application Scientist Intern and at Schreiber Foods as a Quality Assurance Intern.

Kaira Sidhwa is in the second year of her Master’s of Food Science at North Carolina State University. Her thesis focuses on using mealworm protein flour as an alternative protein source. She has previously completed my Bachelor of Food Science and Technology in Mumbai, India. She grew up in a food-loving family with a curiosity for all things culinary. As years progressed, her thirst for science and knowledge came at par with her love for food which inevitably led her to a career path in food science. In her free time, she enjoys baking and dabbling in different forms of art.