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• Cindy Stewart, PhD

Cindy Stewart, PhD

Dr. Cindy Stewart is Senior Director, Advanced Research, Global R&D for PepsiCo, New York. In this role, Cindy leads a team of research engineers focused on the development of innovative processing technologies. Prior to joining PepsiCo, she was General Manager, Silliker, Inc. Food Science Center. Previous positions Cindy has held include Director, Scientific Affairs, at the National Center for Food Safety and Technology, which included leading the DUST consortium, which won the IFT Food Expo Innovation Award for the development and validation of pressure assisted thermal sterilization process; High Pressure Processing Program Manager for CSIRO's Food Science Australia, where she co-led the establishment of the Innovative Foods Center; Sr. Research Microbiologist, Corporate R&D, Nabisco; and Research Associate II, University of Delaware. She holds B.S. and M.S. degrees in Food Science from the University of Delaware and a Ph.D. in Food Science from Rutgers University.

Cindy has published and presented over 120 papers and book chapters primarily on nonthermal processing technologies, predictive microbiological modeling and microbial risk management. She has been a member of IFT since 1989. She has served in many elected positions, including Member-at Large for the Food Microbiology Division, as Chair, Biotechnology Division, and Chair, Nonthermal Processing Division which she has been actively engaged since its inception in 1999. She received the NPD Outstanding Member Award in 2008. She has served on the Myron Solberg and Food Expo Innovation Award Committees, AMSPAP Food Safety and Defense Sub-panel, currently serving as Chair, and National Center for Food Protection and Defense Research Evaluation and Advisory Panel.

What do you feel you can contribute to the growth and advancement of IFT?
My career experiences, working in food and beverage R&D for both small and large companies, academia and for the government, both in the US and abroad, allows me to bring a unique perspective to the strategic plan and goals related to the advancement of IFT. I believe that it is the interaction between all types of organizations involved with providing safe and wholesome food to consumers globally, that allows the development and implementation of innovative solutions. IFT will continue to advance by harnessing the membership's passions and commitment to solving the critical issues facing the food industry and consumers, by using sound science – this is what makes IFT an truly impactful organization. Additionally, I will bring my collaborative nature, my desire to do my part to ensure IFT continues its successful path forward and my experiences in developing and implementing strategic plans to positively influence the growth and advancement of IFT's mission.

What are the three most important strategic issues facing the profession and the industry that align with IFT's goals and how would you address these as a member of the Board of Directors?
Providing information to consumers in order to prevent and/or debunk misinformation that can lead consumers to unnecessarily reject technologies that can serve as useful tools in improving the safety, stability and quality of food products globally. The communication with consumers must be based on sound science, of course, as well as be delivered in various formats that are accessible and relatable to the target audiences in the general population.

Attracting the brightest students to careers in food science and technology, particularly encouraging students to continue their education through graduate school. Investment in research and development, including high-quality education of our students, is the key to long-term innovation and success of the food industry globally.

Application of food technology and science globally in order to improve food safety and availability of food, including sustainable use of water and energy in the production of food and beverage products.

IFT is uniquely positioned to continue to drive, develop and implement initiatives in alignment with its mission a goals, by leveraging the talent, expertise, interests and diverse background of its global membership. By continuing to create key partnerships with other international nonprofit and government organizations, IFT can further its mission and continue to develop its reputation as a trusted source of information and programs for consumers as well as professionals working in the food industry.

Why do you want to serve on the Board of Directors and how has your work and volunteer experiences prepared you to be a strategic board member?
I have been an active member of IFT since 1989, when I joined as an undergraduate student, and have been actively involved with IFT in a variety of capacities since then. I am passionate about IFT and its mission, and would cherish the opportunity to serve in a larger leadership role within the organization. Over the past 20 years, I have given many presentations, organized a number of symposia, participated in various committees, and served in numerous elected positions within IFT. Through these activities, I have gained a fantastic professional network, have continued to be inspired scientifically, have had many opportunities to develop my leadership skills – and along the way have had a lot of fun! It would be an honor to serve on the Board and I would enjoy doing so because it would allow me to continue to contribute to IFT by working with others to further the collective vision and goals of IFT.

My experience working internationally in academia, government and the food industry, has given me unique and rich experiences to leverage with others. I am a results oriented leader that enjoys leading with others, particularly those with diverse backgrounds, to achieve common goals. I am genuinely concerned with the prospects and opportunities IFT has both currently and in the future. If elected, I will be committed and engaged with the responsibilities that come with serving as a Board Member, and will enthusiastically work with the other Board Members and the Executive team to further IFT's mission.

What defines a successful board and how would you contribute?
Boards are successful when the Members are genuinely concerned with the prospects and opportunities of the organizations, and are committed and engaged in leading the organization in achieving its mission and financial goals. To be successful, a board should have a diverse membership – skill sets, experience, interests and professional backgrounds; should have a sense of purpose and the courage to set direction; have a sense of the memberships' priorities; and behave with the highest level of integrity. I would contribute by regularly attending and being fully prepared for Board meetings and well as being actively engaged not only in the meetings but in the work that occurs in-between the Board meetings. I will bring my passion for my profession, my drive to make a difference and my desire to give back to a community from which I have gained so much from during my career.

Formal Education
Rutgers University: PhD, Food Science, 2002
University of Delaware: MS, Food Science, 1994
University of Delaware: BS, Food Science, 1991

Career History

Leadership Experience

Professional and Community Recognition

• Institute of Food Technologists Food Expo Innovation Award. 2009. DUST consortium's pressure assisted thermal sterilization process (awarded to the NCFST).
• Institute of Technologists Nonthermal Processing Division Outstanding Member Award, 2008.
• National Center for Food Safety & Technology Multidisciplinary Team Award, 2006.
• Australian Institute of Food Science & Technology Bruce Chandler Book Prize; awarded as a contributing author for the 6th edition of Foodborne Microorganisms of Public Health Significance, 2006.
• One-CSIRO Award (CSIRO Awards honor excellence throughout the organization in fields aligned to CSIRO's six key messages); initiating team member, Agrifood Top 5 (Food Futures) National Research Flagship Program. 2003.
• Cooperative Research Center for International Food Manufacture and Packaging Science Achievement Award, for the Mould Boundary Modeling project, 2002.
• Nabisco R&D Strategy and Technology Support V.P.'s Award for Technical Excellence, 1999.