Institute of Food Technologists Names Allen Foegeding as New Editor-in-Chief of IFT Journals Daryl Lund to Retire as Editor-in-Chief

The Institute of Food Technologists (IFT) today announced that Allen Foegeding, PhD will be the new Editor-in-Chief of IFT’s monthly peer-reviewed scientific publications.

April 18, 2012

CHICAGO — The Institute of Food Technologists (IFT) today announced that Allen Foegeding, PhD will be the new Editor-in-Chief of IFT's monthly peer-reviewed scientific publications. His appointment is effective, May 1, 2012. Foegeding succeeds Daryl Lund, PhD who will retire in May after serving as Editor-in-Chief for the last nine years.

"As Editor-in-Chief of IFT journals, Daryl Lund has raised the bar on scientific discussions that will leave a lasting impact on the food science profession," said IFT President Roger Clemens.  "To build on these achievements, we are thrilled to welcome Allen Foegeding as the next Editor-in-Chief. His experience in research and teaching will help to advance the science of food in the coming years."

E. Allen Foegeding, PhD is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. He conducts research and teaches in the areas of protein functionality and polymer and colloidal properties of food products, with emphasis on whey proteins and dairy products. He is the recipient of multiple research and teaching awards, including the 2003 Research and Development Award and the 2010 William V. Cruess Teaching Award from the IFT; and the 2011 William C. Haines Dairy Science Award from the California Dairy Research Foundation.

"I look forward to continuing to make the Journal of Food Science the principal scientific source for all food scientists and technologists," said Foegeding.

Throughout his career, Foegeding served as visiting professor and scientist at institutions throughout the world, including Duke University, New Zealand Dairy Research Institute, and California Polytechnic State University, San Luis Obispo. He is a fellow of IFT as well as the Agricultural and Food Chemistry Division of the American Chemical Society, and the American Association for the Advancement of Science. In his 29 years at North Carolina State University, Foegeding has supervised over 50 graduate students and published over 160 scientific articles.

Under outgoing Editor-in-Chief Daryl Lund's tenure, all three of IFT's journals—JFS, Comprehensive Reviews in Food Science and Food Safety and Journal of Food Science Education—have grown considerably in terms of impact and reputation in the field. Among the many accomplishments while at JFS, Lund worked to make publishing in the journals free for IFT members, created new topical sections in JFS to cover emerging technologies and trends in food science, supported technological advances in distribution, and has guided his editorial boards to continually raise the quality of content in the journals. Lund is responsible for publishing a total of 3,744 scientific papers in all three journals over the last nine years. IFT sincerely thanks Lund for his dedicated service and wishes him the best in his future endeavors.

Since 1936, the Journal of Food Science (JFS) has been IFT's premier science journal, containing peer-reviewed reports of original research and critical reviews of all aspects of food science. Today it publishes more than 500 papers a year-- over 3,000 pages of original research and scientific reviews.

Editorials by Daryl Lund and Allen Foegeding are featured in the April issue of Journal of Food Science:

It Has Been My Pleasure, Daryl Lund
Honored and Looking Forward to the Challenge, Allen Foegeding

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About IFT
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.

For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org .

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