Pam Coleman, MBA, CFS Named 80th President of IFT

August 14, 2019

CHICAGO – Pam Coleman, MBA, CFS became the 80th president of the Institute of Food Technologists (IFT), a nonprofit scientific institute committed to advancing the science of food and its application across the global food system. Coleman succeeds Michele Perchonok, PhD, CFS IFT’s 2018-2019 President. 

“Pam’s involvement with IFT has been a constant throughout her career, starting first in the Dixie Section, where she served as Chair, as well as leading the Quality Assurance division a few years later,” said IFT CEO Christie Tarantino-Dean. “She has vast knowledge of our association after participating on strategic initiative teams as well as serving as a reviewer and symposia leader. She will bring a wealth of knowledge to the IFT Presidency.”  

“I'm thrilled to have a chance to lead this organization, one that I've been involved with for decades now as both a member and volunteer,” said Coleman. “My goal is to work to strengthen and support IFT in its endeavor to embrace diversity, provide ongoing and renewed member value, and to expand our advocacy efforts including addressing the sustainability challenge before us.”

Coleman has more than 30 years of experience in the food industry as a scientist, technical manager and business executive, focused on generating reliable scientific evidence in support of food innovation and quality projects.  Currently, she is a vice president for Merieux NutriSciences, heading their contract research team including Biofortis, their food clinical trial entity.

Coleman is a Certified Food Scientist, having also served on this International Commission. She holds a degree in Biological Sciences as well as an MBA.


About IFT 
The Institute of Food Technologists (IFT) is a global organization of nearly 17,000 individual members from more than 100 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world’s greatest food challenges. Our organization works to ensure that our members have the resources they need to learn, grow, and advance the science of food as the population and the world evolve. We believe that science is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. For more information, please visit

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