Rachel Cheatham, PhD

Rachel Cheatham, PhDDr. Rachel Cheatham holds her doctorate in nutritional biochemistry from Tufts University-Friedman School of Nutrition where she is also an adjunct Professor of Food Marketing teaching to students online globally. She is Founder & CEO of Foodscape Group, LLC, a nutrition strategy consultancy designed to help businesses and brands conceptualize, design and market healthier food products that people enjoy eating.

Her background includes a unique combination of hard science training in the biobehaviors of obesity and energy metabolism merged with product marketing and media creativity.  She writes for various publications on the intersection of food science and nutrition science, and is a Contributing Editor for Food Product Design’s FoodTechToolbox.  She has held positions as a commercial television producer, Director at the International Food Information Council (IFIC), and Senior Vice President, Director of Nutrition Science Communications at Weber Shandwick, a global PR firm.

Dr Cheatham is a Professional Member of Institute of Food Technologists where she sits on various volunteer committees including the IFT Wellness Planning Committee (2012-2014) and serves as the Chair Elect for the IFT Nutrition Committee.  Her goal is to continually merge the fields of food science and nutrition science to create a tasty, affordable and healthier food supply globally.

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What do you feel you can contribute to the growth and advancement of IFT?
By actively broadening our membership to include nutritionists, obesity researchers, chefs, culinary experts and others who may not have formal food science training but are critical elements in the path from food product ideation to consumer acceptance, we will strengthen IFT and in turn, improve our global food supply. In addition, we must continue to grow our core membership base of R&D scientists, product developers and others with technical expertise that have their pulse on the most current insights and technologies needed to create healthier foods and beverages. 

Formal Education 
Bachelors, 1992, Political Science, Carleton College
Masters, 2005, Nutritional Biochemistry, Tufts University
Doctorate, 2008, Nutritional Biochemistry, Tufts University

Career History


Job Title

Start Date

End Date

Foodscape Group, LLC


July 2013


Tufts University

Adjunct Professor

Aug 2010


Virgo Publishing

Contributing Editor

Aug 2013


Weber Shandwick

SVP, Director of Nutrition Science Communications

Aug 2008

June 2013

International Food Information Council

Director, Health & Science Communications

March 2007

March 2008

Leadership Experience



Start Date

End Date


Chair Elect - Nutrition Committee

Jan 2014

July 2014


Wellness Planning Committee

Fall 2011

Spring 2014

Tufts University

Executive Board, Alumni Council




Chairperson – 10 Year Food Science Agenda Summit


Summer 2012


Communications Director, Nutrition Translation RIS


Summer 2013

Professional and Community Recognition
Invited speaker at numerous industry conferences including IFT, EB, FNCE, SCAN, Healthy Beverage Expo and others to discuss how nutrition science and food communications can be woven together with food science to create a more healthful food supply.