Institute of Food Technologists Welcomes 2009-2010 President-Elect

September 1, 2009


Chicago – Robert B. Gravani, PhD, Professor of Food Science, at Cornell University officially became President-elect beginning September 1, 2009 for the Institute of Food Technologists (IFT), a nonprofit international society of 20,000 members working in food science, food technology and related professions. 

“I’m looking forward to serving my colleagues as President-elect and continuing the organization’s 70 year legacy of creating a robust dialogue on food science and technology,” says Gravani. “IFT and its members have an important role in influencing and making a difference in the world – from food science education and emerging technology, to working with policy makers – our membership is in a prime position to make significant contributions to the quality, safety and availability of the food supply.”

Dr. Gravani has been an active member of IFT for over 40 years participating in various roles including participation on the Board of Directors (formerly the Executive Committee), and he has served as a member of the Expert Panel on Food Safety and Nutrition, Food Microbiology, Extension and Quality Assurance Divisions, Certification Feasibility Advisory Panel and Produce Safety Expert Panel, Task Force on Consumer Outreach, and the Continuing Technical Education Committee.

As one of the country’s leading experts in a food safety process control system called, Hazard Analysis and Critical Control Points (HACCP), Dr. Gravani has shared his expertise with food processors, food retailers, regulatory agencies, the food service industry, and consumers, as well as students, through a variety of education and training formats.

Dr. Gravani is a professor of food science in the department of food science at Cornell University. He received a Bachelors of Science degree in food science from Rutgers University and his Masters of Science and PhD degrees in food science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.


About IFT
The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For additional information, please visit

© 2009 Institute of Food Technologists

Jeannie Houchins, MA, RD