Edible Coating Innovation Earns LSU Student First Place at IFT Annual Event

Chien-I Hsu, a PhD candidate in the LSU School of Nutrition and Food Sciences, earned first place in the Graduate Student Oral Competition (Fruit & Vegetable Products Division) at the 2025 Institute of Food Technologists (IFT) First Annual Event & Expo held in Chicago, IL. His award-winning presentation, “Effect of Rosemary Oil-Incorporated L-Arginine Cross-Linked Carboxymethylcellulose Edible Coating on Microbial Safety and Storage Stability of Cantaloupe Under Cold Storage,” impressed judges with its scientific rigor, practical relevance, and engaging delivery. The competition drew nearly 100 graduate student submissions from top universities and research institutions worldwide. As a finalist, Chien-I competed against outstanding doctoral candidates from institutions including Cornell University and the University of Guelph, ultimately earning the top honor. This achievement highlights Chien-I’s commitment to addressing critical postharvest food safety challenges through innovative edible coating technologies. His research has promising applications for improving produce safety, extending shelf life, and reducing food waste—key issues in the global food supply chain. Chien-I extends his gratitude to Dr. Sam Sathivel for research guidance and resources, Dr. Witoon Prinyawiwatkul for support in refining the presentation, and his lab members for their encouragement throughout the process.