Institute of Food Technologists Welcomes 2008-2009 President-Elect

September 17, 2008

Chicago – Marianne Gillette, vice president of technical competencies and platforms for McCormick and Co. Inc., is the new president-elect of the Institute of Food Technologists (IFT), a nonprofit international society with 22,000 members in food science, food technology, and related professions. Gillette will be the 70th president of IFT, beginning September 1, 2009, and will be the second president from McCormick and Co. after Richard Hall (IFT President 1971-1972).

In her new role as president-elect, she will work with a range of volunteers from academia, industry and government to support IFT’s overall mission to advance the science of food and to ensure a safe and abundant food supply that contributes to healthier people everywhere. Earlier this year, Gillette was recognized as an IFT Fellow and honored for her leadership and product development efforts. She helped transform McCormick’s industrial marketing function from a sales-service focus to a forward-thinking, new products focus that linked food and flavor trends into current and future food science and technologies.

Gillette earned her MBA from the University of Baltimore in 1984. She has both a master’s and a bachelor’s in nutrition science from the University of California at Davis. Gillette is a published author and has given presentations on sensory science, herbs and spices, flavor trends and product development to schools, science programs, university food science departments, and professional associations over the past three decades.

Gillette began her career at McCormick in 1977 where she held positions in sensory testing, industrial marketing, product development and research. In her current role at McCormick, she is involved with increasing product development innovation that led to the McCormick CreateIT® Center, which is responsible for focused ideation. Her leadership includes developing novel menu items for restaurants as well as being a co-inventor of sensory tools for quality control and for assessing heat in red pepper.

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About IFT
Founded in 1939, the Institute of Food Technologists® (IFT®) is a nonprofit scientific society with 22,000 members working in food science, food technology, and related professions in industry, academia, and government. IFT publishes various resources for the food industry, including Food Technology® and the Journal of Food Science™. IFT also conducts the world’s largest annual convention on food grown, processed, manufactured, distributed, and eaten worldwide: the IFT Annual Meeting & Food Expo®.