IFT Honors 2023 Class of Fellows

Ten IFT members were awarded the IFT Fellow designation this year. Chosen by a jury of their peers, IFT Fellows are recognized for career excellence, significant service, leadership, and contributions to IFT and the profession.

“These tremendous individuals have made significant contributions to the science of food throughout their careers,” said IFT 2022–2023 President Chris Downs at the Fellows Recognition Forum held at IFT FIRST. “Their excellence and dedication inspire us and move us closer to a world where science and innovation are connected and universally accepted as essential to improving food for all.”

Food Technology tapped into the wisdom of members of this select group by inviting them to respond to a series of questions about issues of importance to the food system and their careers. Some of their thoughts follow.

Learn more about the 2023 IFT Fellows here or scroll down for an abbreviated list.

Congratulations to the 2023 class of IFT Fellows!

What are the greatest challenges facing the food system?

“We are facing many challenges in order to provide nutritious and safer foods to all Americans and the world population. Consumers are increasingly demanding foods that are healthy, tasty, and convenient. There is a need for innovations and advances that promote health and wellness while addressing sustainability with little environmental impact.”
— Xuetong Fan

“From how we grow/raise raw materials, to processing and distribution, to packaging technologies, to our regulatory framework, to consumer behavior, sustainability is an enormous challenge to ensuring a future for our food system. As food technologists, we can address some of the technical challenges around food system sustainability, but we need to ‘reach across the aisle’ and collaborate with regulatory agents, social scientists, and economists.”
 — Julie Goddard

“Safety and utility/functionality of alternative sources of foods, such as plant-based meat and dairy, cultured meat, and insect/fungal proteins.”
— Dojin Ryu

What advances or innovations in the science of food will do the most to help future-proof the food system?

“Future-proofing will best come with improved food processing technologies, better food waste reduction and recovery, and new sources of proteins to improve access, efficiency, and affordability.”
— Brendan Niemira

“Innovation in food and agriculture is essential to develop new technologies and strategies that make food systems and agriculture more efficient in production, quality, and safety and resilient to climate change.”
— Santos Garcia

“Precision food science is required to help future-proof [the food system].”
— Chin-Kun Wang

What does achieving the IFT Fellows designation mean to you?

“Since I began attending IFT annual meetings in the late 1980s, I’ve noticed the ribbons on the name badges. The ribbon I found most impressive was the one that said ‘Fellow.’ Since the Fellow designation occurred later in a career, it meant the person had made substantive and sustained contributions to food science and was recognized by their peers. I am truly honored and humbled to be considered an IFT Fellow.”
— Robert F. Roberts

“Becoming a Fellow myself is both an honor and a responsibility. The scientists and food technologists that I admire the most are IFT Fellows, and I am truly honored to join them with this recognition. At the same time, I feel I need to live up to the designation, and as an IFT Fellow I feel I have a responsibility to the profession, and to the Institute.”
— M. Mónica Giusti

“This is a very special moment in my career, and I’m deeply honored! From my first years working in the science of food, I tried to emulate the leaders in my field, particularly the IFT Fellows. It’s wonderful to reflect on my opportunity to encourage and work with the next generation of food scientists.”
— Brendan Niemira

“I’m extremely honored to receive the IFT Fellow designation. Achieving the IFT Fellow means that I am doing the right thing for the science of food and for the community.”
— Jianping Wu

What is the biggest change in the science of food since you entered your profession?

“Advances in food safety.”
— Dojin Ryu

“My observation is that the inter-disciplinary nature of food science has been rapidly evolving. Concepts and techniques in general chemistry, physics, biology, and engineering are now routinely used to study food systems and educate future food scientists. It is also exciting to witness how the future unfolds when big data, machine learning, and artificial intelligence are integrated into food science.”
— Qixin Zhong

“In my research area of microbial food safety, novel approaches such as farm-to-fork mitigation strategies, DNA testing, rapid pathogen detection methods, and enhanced pathogen tracking systems have been developed to ensure safer food production, processing, and distribution.”
— Xuetong Fan

Reflecting on your career to date, what personal achievements bring you the most satisfaction?

“My students, from under-graduate to graduate. It is with great satisfaction that I see them distributed throughout the world, solving problems, doing research, and accepting challenges. This makes me feel that my work is worthwhile.”
— Santos Garcia

“My greatest satisfaction comes from observing the successful careers developed by the undergraduate and graduate students that I have been privileged to teach. There is no greater compliment than being recognized as having a small part in their success.”
— Robert F. Roberts

“Being an educator, it is satisfying to hear comments like, ‘I learned a lot from your class.’ Being a researcher, it is encouraging to see intellectual advancements being adopted by scientists worldwide.”
 — Qixin Zhong

What aspects of membership in IFT have provided the most value to you over the course of your career in the science of food?

“Networking is the most valuable aspect as an IFT member. I enjoy the opportunity to meet people from all over the world and to listen to their different views and perspectives about the science of food. I am inspired by many IFT members for their passion, energy, and excellence in science and technology.”
— Jianping Wu

“Since very early on, as a young student, I became an IFT member, and never looked back. The main value for me has been the chance to network with so many people from academia, the food industry, and government that work hard to assure people have access to safe, healthy, nutritious, and delicious foods. No other organization, and no other meeting brings these worlds together like IFT does.”
— M. Mónica Giusti

“Being able to touch base with former students (and meet prospective future ones!) is hands down the biggest benefit of IFT membership and engagement.”
— Julie Goddard

The interaction among different divisions gives me the most value.”
— Chin-Kun Wangft