Peter Salmon

Peter SalmonPeter is an IFT Fellow who has been active within IFT for over 25 years.  He has served on the Executive Committee for the Central New York Section as well as the Executive Committee of the British Section Section, and he served two terms as newsletter editor for the Central New York Section and as Program Chair and then as President of the Central New York Section IFT. He has served as Program Chair for the IFT Packaging Division poster session at the Annual Meeting, as a Technical Program Session Reviewer and as a reviewer and judge for the Packaging Division technical abstracts and poster session.  He is a Certified Food Scientist (IFT) as well as a Certified Packaging Professional (IoPP).  He has 20 years of service with the University of Massachusetts Food Science Advisory Board and was honored by having the Peter M. Salmon Graduate Student Fellowship named for him.  He serves on the Cornell University Institute of Food Science Advisory Council and is a former Chair of the Cornell Advisory Council and as well as a former member of the Dean's Advisory Council, College of Agriculture & Life Sciences. He is a former Board member and Board Chair for Tompkins County United Way, former Chair of the Planning Committee and a member of the Finance Committee.  He is a former member of the Board of Directors for Heart’s Cry Inc, a non-profit organization that sponsors economic development projects in Mattampally, India.  He served for 8 years as a member of the Board of Directors for Sensient Technologies and was a member of their Scientific Advisory Board. He is a member of the Institute of Packaging Professionals’ Consultants’ Council and he is a Fellow of the Institute of Food Science & Technology (U.K.) as well as a Lifetime Member of Phi Tau Sigma, the Honor Society for Food Science & Technology.

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What do you feel you can contribute to the growth and advancement of IFT?
My career has been built around collaboration and building strong affiliations.  I positioned my company to bridge the gap between the needs of the food industry and the knowledge/skills available in some of our leading academic research institutions.  I then expanded my company’s capacity and capabilities by building formal affiliations with similar organizations whose skills filled gaps in our internal capabilities.  And I extended our market reach by building affiliations with organizations overseas.  As IFT seeks to grow globally I believe I can contribute in a meaningful way to strategy development and implementation.

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?
Every year we seem to find that we have more demands on our time and easier access to information. The result is that involvement in professional societies is not what it used to be and that is a real challenge for all professional societies, IFT included. I would encourage IFT to continue to position itself as an authoritative source of information, the place members turn when they want the facts without the sensation. I would also encourage IFT to continue to serve as a source of reliable professional development, meeting the membership's continuing education needs, through webinars, short courses, and I would encourage IFT to continue to provide the opportunity for certification to members who take the time to seek out professional development. Interestingly, the biggest challenge facing our industry is also related to the increasing demands on our time. Consumers are increasingly turning to calorie-dense convenience foods and they are not taking the time to exercise sufficiently to balance calories-in with calories-out. Consumers are also finding easier access to information, but again if is often not reliable. I would encourage IFT to continue to serve as a reliable, authoritative science-based source of information that is available to media, policy makers, opinion leaders and others, i.e. beyond the information needs of the membership.

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 served on many volunteer and paid Boards and I have always enjoyed the interaction. I contribute in a supportive way but I can also ask challenging questions and offer alternative options. I enjoy working with others to set goals and strategy. I am not opinionated or dogmatic and always interested in others thoughts and perspectives. My engagement is always respectful of others and focused on highlighting the progress we have made, encouraging further progress, revisiting our vision for success when we arrive at the finish line, and seeking to ensure that it is a "win" for everyone.

I have lived abroad, in England, Belgium, Switzerland, Argentina and Mexico.  I have traveled and worked in many countries around the world and I own a business overseas.  I am an American industrial food technologist who is very adaptable, curious to learn about other cultures and always respectful of cultural differences.  I would enjoy any opportunity to support IFT’s continuing efforts to ensure that our offerings are relevant to every segment of the global community of food technologists.

What defines a successful board and how would you contribute?
Successful Boards work well together. The individuals like one another and want to engage and contribute. Successful Boards recognize the contributions of the organization, of management, and they are supportive. They also recognize the contributions of the individual committees and the individual Board members and they encourage them. I am diligent, I am a contributor and I am reliable. I will show up and I will contribute. Most Boards do most of their real work in committee and I respect the work of the committees and I look forward to participating on one or more committees where my background and skills can contribute.

Formal Education
M.B.A., 1986, Finance & Marketing, Fordham University
Master of Sciences, 1979, Food Science, University of Massachusetts
Bachelor of Sciences, 1977, Food Science & Human Nutrition, University of Massachusetts

Career History

Company

Title

Start Date

End Date

International Food Network

President

1987

Present

General Foods

Technical Group Leader

1981

1987

General Mills

Senior Research Scientist

1979

1981

John E. Cain Company

Technical Supervisor

1973

1979

Leadership Experience

Company/Org

Position

Start Date

End Date

IFT

Chair-Elect, Food Packaging Division Leader Workgroup

2013

2014

IFT

Reviewer, Division Competition Reviewers

2012

2013

IFT

Member, IFT Fellows

2012

2012

IFT

Member, Food Packaging Division Leader Workgroup

2011

2013

IFT

Chair, Division Competition Reviewers

2011

2012

British Section IFT

Member

2002

2011

British Section IFT

Member-at-Large

2003

2004

Western New York Section IFT

Member-at-Large

2001

2003

Western New York Section IFT

Member-at-Large

1996

1997

Western New York Section IFT

Past Chair

1994

1995

Western New York Section IFT

Chair

1992

1994

Western New York Section IFT

Chair-Elect

1992

1993

International Food Network

President

1987

Present

Professional and Community Recognition

  • Fellow, Institute of Food Technologists
  • Fellow, Institute of Food Science & Technology
  • Peter M Salmon Graduate Student Fellowship, University of Massachusetts
  • Lifetime Member, Phi Tau Sigma