About Food Technology Magazine Advancing Food & Health Through Sound Science

Food Technology is the leading publication addressing all facets of food science and technology. Its in-depth and balanced coverage includes the latest research developments, industry news, consumer product innovations, and professional opportunities.

Editorial Staff

Bob SwientekBob Swientek bswientek@ift.org
Director of Publications | Editor-in-Chief, Food Technology magazine 

Responsibilities: Overall responsibility for Food Technology magazine and peer-reviewed scientific journals.

Education: BS Journalism, Northern Illinois University

Experience:
Bob Swientek is a 25-year veteran of food, beverage, and consumer packaged goods publishing including prior chief editor responsibilities at Prepared Foods, Food Processing, and Brand/Packaging. He has written hundreds of articles on product development, food and beverage processing, packaging, marketing, and business. He has conducted numerous conference programs on new food products and food packaging.


Mary Ellen KuhnMary Ellen Kuhn  |  mkuhn@ift.org
Executive Editor and Assistant Director of Publications

Responsibilities: Editorial content of Food Technology magazine

Education: BA English, Duquesne University; MA English, Indiana University of Pennsylvania

Experience: Prior to joining IFT in 2008, she spent more than 20 years covering the food industry for a variety of trade publications and was most recently editor of Confectioner magazine. Her professional experience also includes freelance writing and work in academic public relations and on a community newspaper.


Leslie PappasLeslie Pappas  |  lpappas@ift.org
Director of Publications Production

Responsibilities: Art direction, day-to-day design and production management for Food Technology magazine and Program & Exhibit Directory

Education: BFA, The School of the Art Institute of Chicago

Experience: Leslie has more than 20 years’ experience as an art director for business-to-business publications in the manufacturing, engineering, building, scientific, food, and packaging industries, and has worked in advertising, marketing, and promotions.


Karen NachayKaren Nachay  |  knachay@ift.org
Senior Associate Editor

Responsibilities: Ingredients columns

Education: MS Food Science, University of Illinois at Urbana-Champaign

Experience: She writes about ingredient research and developments, global issues, and consumer and culinary trends that affect the food industry, specifically the product development sector. Prior to joining IFT, she worked in technical applications and research and development for two food ingredient companies. She has also been on the staff of an academic/trade magazine and has written articles for a food industry trade publication. She is a member of IFT.


Toni TarverToni Tarver  |  ttarver@ift.org
Senior Technical Editor

Responsibilities: Inside Academia column, writing features, and editing columns and features

Education: BA Psychology, University of Illinois at Chicago

Experience: She has written and edited content about health care, law, nutrition, and science for many years, developing substantive matter for books, magazines, newsletters, and other communicative materials at high-profile organizations such as the Joint Commission on Accreditation of Healthcare Organizations, the American Bar Association, and the Institute of Food Technologists.


Kelly HenselKelly Hensel  |  khensel@ift.org
Senior Digital Editor

Responsibilities: Culinary Point of View column, IFT.org department, Daily News on ift.org, the Weekly and Wellness newsletters

Education: BA English-Journalism/Marketing, North Central College

Experience: Prior to joining the IFT staff in 2008, she was an associate editor and web editor for Perfumer & Flavorist, a monthly trade magazine serving the fragrance and flavor industries.


Margaret Malochleb Margaret Malochleb |  mmalochleb@ift.org
Associate Editor

Responsibilities: News, New Products, IFT World, Events, and feature writing

Education: BA, German Language and Literature, The Ohio State University

Experience: She has worked in the editorial and corporate communications fields for more than 25 years, writing about a diverse range of subjects for the financial services, banking, insurance, and chemical process industries.


Roger ClemensRoger A. Clemens  |  clemens@usc.edu
Contributing Editor

Responsibilities: Food, Medicine & Health column

Education: AB Bacteriology, MPH Nutrition, DrPH Nutrition/Biological Chemistry, University of California, Los Angeles

Experience: Prior to becoming a contributing editor for Food Technology in 2004, he was the Scientific Advisor for Nestlé USA for more than 21 years. He also served as Director of Analytical Research at the University of Southern California for five years. Currently, he is Associate Director of the Regulatory Science program and Adjunct Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy and the consulting Scientific Advisor for ETHorn. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 200 invited domestic and international lectures, and served as an expert panel member in the food industry, scientific organizations, trade associations, and regulatory agencies in the United States and Canada. A spokesperson for IFT, his long list of professional activities includes serving as a member of the USDA 2010 Dietary Guidelines Advisory Committee. He is a Professional Member and Fellow of IFT.


Tara McHughTara McHugh  |  tara.mchugh@ars.usda.gov
Contributing Editor

Responsibilities: Processing column

Education: BS Food Science, Cornell University; PhD Food Science, University of California, Davis

Experience: Research Leader at USDA's Agricultural Research Service in Albany, Calif. McHugh has more than 22 years’ experience in food processing, chemistry, and engineering research at USDA. She has authored or co-authored over 105 peer reviewed publications and nine patents, three of which have been licensed. She currently leads the Healthy Processed Foods Research Unit on a wide range of high impact research projects to improve healthfulness, marketability, and safety of foods through development and implementation of novel, sustainable processing technologies.


Neil MermelsteinNeil H. Mermelstein  |  nhmermelstein@comcast.net
Editor Emeritus & Contributing Editor

Responsibilities: Food Safety & Quality column

Education: BS Engineering Chemistry, Christian Brothers College; MS Chemical Engineering, Technical Journalism Minor, Iowa State University

Experience: After six years in Products Research at the Procter & Gamble Co., he spent the next 37 years on the editorial staff of Food Technology magazine, retiring at the end of 2007 but continuing as a regular columnist for the magazine since then. A Professional Member of IFT, he was named an IFT Fellow in 2007 for contributions to food science and technology through communication, and in 2008 he received IFT’s Calvert L. Willey Award for service to IFT. 


Linda Milo OhrLinda Milo Ohr |  linda.ohr@gmail.com
Contributing Editor

Responsibilities: Nutraceuticals column

Education: BS and MS, Food Science, University of Illinois at Urbana-Champagin

Experience: Prior to becoming a contributing editor to Food Technology in 2002, she was a technical editor with Prepared Foods magazine from 1997 to 2002, covering ingredient technology, nutraceuticals, product development, and new products. Prior to that, she was an Associate Project Leader at Silliker Laboratories Corporate Research Center. Her food industry experience includes R&D responsibilities with Keebler Co.


Claire K Stand Claire Koelsch Sand  | claire@packagingtechnologyandresearch.com
Contributing Editor

Responsibilities: Packaging column

Education: BS and MS Packaging, Michigan State University; PhD Food Science and Nutrition, University of Minnesota

Experience: President of Packaging Technology and Research in Stillwater, Minn. With more than 30 years of experience in food packaging from basic research and development to strategic analysis and everything in between, she integrates material science, active and intelligent packaging, ingredient technology, and food processing strategies to launch new products and extend the shelf life of existing products. She provides project-based strategy, technology, consulting, and coaching services to food and packaging companies and is an adjunct faculty member at Michigan State University and California Polytechnic State University.


A. Elizabeth Sloan  |  sloan@sloantrend.com
Contributing Editor

Responsibilities: Consumer Trends column, State-of-the-Industry reports

Education: BS Food Technology, Rutgers University; PhD Food Science, Mass Communications minor, University of Minnesota

Experience: Prior to becoming a contributing editor to Food Technology in 1993, she served as columnist for several food industry magazines, editor-in-chief of McCall's magazine, senior vice-president and worldwide director of food and nutrition at Hill and Knowlton, Inc., public relations agency, director of the Good Housekeeping Institute, editor-in-chief of Cereal Foods World and Cereal Chemistry, scientific director of the American Association of Cereal Chemists, and manager of nutrition communications and technical services for General Mills, Inc. She is president of Sloan Trends & Solutions, Inc., Escondido, Calif., a communications firm specializing in the food industry. She has written more than 150 articles, co-authored two textbooks on nutrition, and received several communications awards. She is a professional member of IFT.

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