Theodore P. Labuza, PhD Appointed to Food Advisory Committee of the U.S. Food and Drug Administration

August 18, 2015

CHICAGO – The Institute of Food Technologists (IFT) is proud to announce that IFT Past President Theodore P. Labuza, PhD has been appointed as a new member of the Food Advisory Committee of the FDA. IFT nominated Dr. Labuza for this position.

Dr. Labuza is the Morse Alumni Distinguished Teaching Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota. Dr. Labuza will serve a term beginning immediately and ending June 30, 2019. In this capacity, he will provide advice to the Commissioner of Food and Drugs and other appropriate officials, on emerging food safety, food science, nutrition, and other food-related health issues that the FDA considers of primary importance for its food and cosmetics programs.

Dr. Labuza is an author or co-author of more than 250 scientific refereed research articles, 17 textbooks, 76 book chapters and proceedings, eight patents and approximately 100 other articles. He is an investigator co-investigator in a number of research grants and contracts. He teaches several courses, including those in food physical chemistry, reaction kinetics, food safety and risk assessment, food processing, functional foods, current issues in food science and food law. Dr. Labuza, an IFT Fellow, is the recipient of IFT’s Nicholas Appert award and the Marcel Loncin Research Prize as well as several other food science achievement awards. He has served on numerous committees at the university level.   

The Food Advisory Committee consists of 17 standing members including the Chair. Members and the Chair are selected by the Commissioner or designated from among authorities knowledgeable in the fields of physical sciences, biological and life sciences, food science, risk assessment, nutrition, food technology, molecular biology, and other relevant scientific and technical disciplines.

About IFT
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food and its application across the global food system. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government, and industry. For more information, please visit

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