Chidimma Ifeh, a dedicated Nigerian student pursuing an interdisciplinary PhD at Montana State University in the United States, is making significant strides in combating food waste through the utilization of Artificial Intelligence (AI).
With a background in Food Science and Technology, including a Bachelor’s degree and a Master’s degree in Sustainable Food Systems, Ifeh has always had a profound passion for the study of food. Her commitment to this cause has been evident in her recent endeavors.
Having secured grants totaling $31,500 from Mars Wrigley for projects focused on chocolate production and byproduct waste reduction, Ifeh is no stranger to innovative initiatives. She currently leads a team called PATH (Promoting Agricultural Transformation Holistically) in the Food Product Development Lab, where she is working on creating a plant-enriched fermented beverage in collaboration with smallholder women farmers from Senegal. Through this project, she has also been mentoring undergraduate researchers in the field of food science, nurturing the next generation of innovators.
In recognition of her exceptional work, Chidimma has been awarded a grant from Montana State University-Bozeman College of Health, Education, and Human Development to support her research on the application of AI in flavor and fermentation of underutilized crops for her PhD studies.
When asked about her motivation, Ifeh expressed her commitment to building meaningful relationships with students, faculty, staff, and community members. Her professionalism and warmth shine through in all her projects, whether it involves interviewing cocoa farmers in Nigeria, training women farmers in Senegal on fermentation practices, or assisting a local chocolate company in Montana in repurposing cocoa shells into innovative food products.
Chidimma Ifeh’s groundbreaking work in harnessing the power of AI to reduce food waste is commendable and sets a significant example for the future of sustainable food systems worldwide.
