John Ruff is currently President of IFT (Institute of Food Technologists®). During his 36-year career with Kraft and the former General Foods, he headed R&D for International and North American businesses where he successfully integrated the technical operations of numerous acquisitions, established global centers of expertise and led a worldwide advisory council consisting of external experts who have helped guide Kraft’s health and wellness initiatives.
John recently served on the Institute of Medicine (IOM) committee on strategies to reduce sodium intake. He is a past president of the International Life Sciences Institute, past chair of the Food Processors Association (NFPA) and a fellow of the Institute of Food Science and Technology in the United Kingdom.
John received his M.A. in Biochemistry and a B.A. in Natural Sciences from Cambridge University in the United Kingdom.