Our History Feeding the minds that feed the world

Founded in 1939, IFT was based on the vision of a small group of scientists who believed that communication among professionals involved in food science and technology was essential to the progress of these emerging disciplines.

Seventy-five years later, IFT has grown both in numbers and in impact. With members from virtually every discipline related to food science and technology, and from more than 100 countries around the world, IFT has truly become a voice for those dedicated to the science of food.

IFT’s founders established five objectives in the organization’s original constitution:

  • Facilitate the interchange of ideas among its members
  • Stimulate scientific investigations into technical problems dealing with the manufacture and distribution of food
  • Promulgate the results of research in food technology
  • Offer a forum for discussion
  • Plan, organize, and administer projects for the advancement of food science

It’s a testament to the foresight of our organization’s leaders that these objectives are as relevant today—if not more so—than they were 75 years ago.

Strengthening Our Community…And Advancing the Science of Food
IFT builds on our rich history as a forum for professionals in industry, academia, and government to gather, network, learn, and contribute to the global advancement of science. At a time when the world is getting smaller and there is a need to advance the science of food to address critical societal issues such as hunger, malnutrition, and sustainability for a growing global population, we are committed to:

  • Remaining open, inclusive, and progressive
  • Demonstrating leadership
  • Facilitating the exchange of ideas and knowledge
  • Encouraging innovation within the food industry, today and tomorrow

Through their contributions, our members have shown us that there is no challenge too great, no obstacle that is insurmountable, and no problem we can’t solve—when we work together.

Phil Nelson

“IFT is really my second home… I've done the whole shebang and it's really helped my career.”

Philip Nelson
World Food Prize Laureate
Purdue University