Connecting Our Profession

I recently had the opportunity to visit with the Chicago Section and speak at their September event. As always, I was struck by the close personal connections shared between people in the food industry. Indeed, when professionals in the science of food meet for the first time they instinctively seek their points of connection. “Oh, you worked there? You must have known…” or “So you studied at State University. Was Prof. X teaching there then?” If you were at the Divisions Reception at IFT16, you could see these networks represented physically as members used yarn to connect their Polaroid picture to pictures of the other people they know. You can see similar networks virtually on LinkedIn or IFT Connect where you are rarely more than two degrees of separation from everyone else in the industry.

IFT networks can be the local connections we make through sections, the content expertise we share at division meetings, or, increasingly, the international partnerships essential to a global food system. As members of a professional association, we recognize the importance of these networks, and supporting them is one of the four strategic promises IFT makes to members. We are committed to continuously developing new programming and tweaking current programming to ensure our members are connected to the very best resources.

This year at IFT16 we offered dedicated training for section and division leaders that focused on familiarizing these groups with the results of our member needs survey, how we can better engage students and new professionals, resources available to our leaders, and more. Additionally, we are thoughtfully pursuing partnerships with other food-related organizations around the world to address issues of importance to our members.

We use these networks to build friendships and advance our careers, whether it’s finding the right candidate for a hard-to-fill position, seeking mentors, or discussing common issues with peers in other companies. We also use networks to help others and to strengthen the profession of food science by being inclusive and welcoming to newcomers. It’s often easiest to talk to the people you know well, but I was impressed to see the leadership of the Chicago Section actively reach out to first-time attendees at their meeting. Many sections are holding nontraditional events for new professionals, and divisions are encouraging students to take leadership positions. A key part of making our networks “open” is valuing diversity in its many aspects and building programs that are welcoming and inclusive to all. Cindy Stewart, the president-elect of IFT, is currently chairing a task force to see how we can more intentionally encourage diversity and inclusivity within IFT and our profession, and I’m excited to hear the task force recommendations.

Networks are also important because they provide a connection between us as individual food science professionals rather than just as representatives of companies and universities. Strong professional networks like this help us to build a sense of responsibility to the standards and norms of our profession over and above the responsibilities we owe to our employers. Doctors, lawyers, and accountants make commitments to professional codes or standards that support their personal dedication to work that has huge importance for public health. The theme of my recent Chicago Section talk was the growing stresses on the food system due to population growth, increased wealth, and climate change. Food scientists and technologists are essential to meeting these challenges and strengthening the science of food as a profession. Wouldn’t the world of food be enriched if food scientists made a similar commitment to their profession? By doing so we are able to advocate more strongly within our organizations for more and better science.

I personally look forward to taking full advantage of our vast network this year as president, beginning with my upcoming section visits across the country. I encourage you too to take advantage of the different ways you can build your network within IFT, whether it’s through a local section, by joining a division, or tapping into the resources of one of our many international partners. However, simply joining doesn’t really get you to the benefits of an engaged network—you really have to get involved! You don’t have to commit yourself to too much; most divisions and sections have small leadership roles that will help you meet people, expand your network, and advance the profession.

And getting involved is exciting! Even the smallest commitment will help you expand your network, develop your professional skills, and be part of advancing our profession as a whole. For more information on how you can get involved, begin by visiting the Community tab on ift.org.

John Coupland, PhD, CFS
IFT President, 2016–2017
Professor of Food Science, Pennsylvania State University, University Park, Pa.
[email protected]
@JohnNCoupland