Founded in 1939, IFT was based on a vision of a small group of scientists dedicated to the idea that communication among food scientists and technologists was essential to the progress of the profession. IFT has grown to an organization of over 18,000 members in every aspect of food—from biotechnology and processing techniques to nutrition, food regulations, food safety, package design and everything between.
“One of the main reasons people have a much greater access to an abundant, diverse food supply that is largely safe, flavorful, nutritious, convenient and less costly than ever before is because of food scientists and technologists,” said IFT President Janet E. Collins, PhD, RD, CFS. “Furthermore, it is this profession that will play an absolutely critical role in feeding a growing population expected to increase to nine billion by 2050.”
To celebrate IFT’s accomplishments over the past 75 years, and also the future potential of food science and technology, IFT will focus on several new initiatives. They include a variety of activities including webcasts, videos, editorials all culmination into an anniversary celebration at the 2014 Annual Meeting & Food Expo in New Orleans, La. June 21-24.
More information on the IFT 75th Anniversary is included in an interactive timeline, Journal of Food Science editorials, and a video feature Cornell Food Science Professor Bob Gravani, PhD, CFS and Past President and Fellow of IFT Dick Hall.
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This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government and industry. For more information, please visit ift.org.
CHICAGO—This year marks the 75th anniversary of the Institute of Food Technologists (IFT) with the original charter meeting held January 16, 1939. The 75th anniversary falls at a time when the need to communicate the wonders of food science and technology and the implications to developing and sustaining a healthy population has never been greater.