John Coupland, PhD, CFS Professor of Food Science, Penn State University


Dr. John Coupland is a professor of food science at Penn State where his research program focusses on the physical chemistry of foods, particularly lipids. He teaches courses in food chemistry and analysis, food physical chemistry, food controversies and introductory food science. Prior to his career at Penn State, he was a post-doc at University College Dublin and at UMass. He holds B.S. and Ph.D. degrees in Food Science from the University of Leeds (UK).

Dr. Coupland has published over a hundred papers and book chapters and is the author of “An Introduction to the Physical Chemistry of Foods” (Springer, 2014). He has served as an associate editor of the Journal of the American Oil Chemists Society and on the editorial boards of Food Biophysics and Food Hydrocolloids.  He currently serves on the USDA National Agricultural Research, Extension, Education, and Economics (NAREEE) Advisory Board.

Dr. Coupland has been a member of IFT for more than 20 years and has held multiple leadership roles including terms on the Board of Directors and as President (2016-2017). John is an IFT Communicator and tries to use social medial to advance public understanding of the important roles of food science and food scientists