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

Jerry M. Bowman  |  jbowman@ift.org
Vice President of Communications & Media Relations

Responsibilities: Overall direction of IFT integrated communications programs

Education: BA, Telecommunications, Michigan State University; MA, Journalism, Columbia College Chicago

Experience: With more than 20 years of communications strategy experience, he has worked in broadcasting, association management, public relations, medical communications, marketing communications, and social marketing. Most recently, he directed all communications initiatives at NSF International, an independent organization that tests and certifies food, water, and dietary supplement products. Bowman has also led overall communications at the American Academy of Pediatrics, the Goldman Philanthropic Partnerships, and the High Scope Educational Research Foundation.

Bob 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

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 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 15 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 and Global Insights columns

Education: BA History, University of Illinois at Urbana-Champaign; MA Journalism, Michigan State University; MS Food Science, University of Illinois at Urbana-Champaign

Experience: Prior to joining IFT in 2003, she worked in technical applications at Cargill, Inc. and research and development at Heller Seasonings and Ingredients. 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.

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.

Toni TarverToni Tarver  |  ttarver@ift.org
Senior Writer/Editor

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

Education: BA Psychology, University of Illinois at Chicago

Experience: She has written and edited content about healthcare, law, and science for several 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.

Melanie Zanoza BartelmeMelanie Zanoza Bartelme  |  mbartelme@ift.org
Associate Editor

Responsibilities: News, New Products, IFT World, Events, and Books sections

Education: BS Journalism, Northwestern University

Experience: Prior to joining IFT in 2014, she wrote and edited deal content and Food & Drink blog posts at Groupon. She has also edited or authored more than 50 children’s books and contributed to a variety of blogs, magazines, and websites as a freelance writer and editor. She is a past president of Chicago Women in Publishing, a nonprofit organization for publishing professionals.

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

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. 

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.

Aaron L. Brody  |  AaronBrody3938@gmail.com
Contributing Editor

Responsibilities: Packaging column

Education: PhD Food Technology, MIT

Experience: Prior to becoming a contributing editor to Food Technology in 2000, he had broad experience in the science, technology, marketing, and packaging of food products. Known primarily for his expertise in food packaging during his career of more than 50 years he was a pioneer in such major technologies as ionizing radiation preservation, controlled-atmosphere food preservation; microwave food heating, processing and browning; and aseptic packaging. A Professional Member of IFT, he was named an IFT Fellow in 1981, recipient of IFT's Industrial Scientist Award in 1994, and recipient of IFT's Nicolas Appert Award in 2000.

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, chemistr,y 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.

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

Responsibilities: Food, Medicine & Health column

Education: AB Bacteriology; MPH Nutrition; DrPH Nutrition /Biological Chemistry from the 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.

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

Responsibilities: Nutraceuticals & Functional Foods 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.


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