Institute of Food Technologists Welcomes 2011-2012 President

August 31, 2011

 Roger Clemens

CHICAGO – Roger Clemens, DrPH, Chief Scientific Officer of the E.T. Horn Company, is the new President of the Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in food science, food technology, and related areas in industry, academia, and government. Clemens is the 72nd president of IFT and will assume his role on September 1, 2011. In his position as President, Dr. Clemens will work with members and staff to support IFT's overall mission of advancing the science of food to ensure a safe, abundant and healthful food supply.

Dr. Clemens has served on several IFT expert panels, including Functional Foods, and Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information. He is the founding and current columnist for the monthly Food, Medicine and Health column in Food Technology Magazine and is an associate editor for Journal of Food Science, both published by IFT. He also serves as an IFT media spokesperson and has been cited and interviewed by more than 500 domestic and international print and broadcast journalists' on contemporary health, nutrition and food safety issues.

Dr. Clemens was an appointed member of the USDA 2010 Dietary Guidelines Advisory Committee with primary responsibilities in food safety, and dietary lipids and health. In addition to being a fellow of IFT, he is a fellow in the American College of Nutrition, a fellow in the Marilyn Magaram Center for Food Science, Nutrition and Dietetics, and an active member in the American Society for Nutrition (ASN).

Prior to joining the E.T. Horn Company, Dr. Clemens worked at the University of Southern California for 10 years where he served as director of the Analytical Services Laboratory, associate director of regulatory sciences and adjunct professor of pharmacology and pharmaceutical sciences.

Dr. Clemens is an appointed member the U.S. Pharmacopeia expert committee on Food Ingredients. He has also published more than 50 original manuscripts in nutrition and food science and participated in more than 250 invited domestic and international lectures. He served as the Scientific Advisor for Nestlé USA for more than 21 years.

Dr. Clemens received a BA in Bacteriology, an MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.

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About IFT
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.

For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.

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