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Mission Statement

Clemens


“Now more than ever, IFT and our membership community are poised to translate our visions into reality.  From packaging and processing, to food safety and feeding the world, IFT remains a valuable resource for our members - - completely committed to our vision of advancing the science of food and our profession.”


Roger Clemens

IFT President 2011-2012


                        National IFT Mission & Goals

For more than 70 years, the Institute of Food Technologists (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.

 

Our Mission

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.

 

Our Commitment

We strive to provide an inclusive and welcoming community for all food science and
technology professionals and the knowledge and tools they need to enhance their
professional capacity and competency.

 

Our Focus

As an organization, IFT is focusing its work in four main areas, or “roles and goals.”
Each is wide-reaching and helps to advance our mission.

 

Steward for the Profession and its Community

Provide learning, networking and leadership development experiences that enable
food science and technology professionals to become leaders in the global food
science community.

 

Research Champion and Innovation Catalyst

Champion emerging sciences and foster technology development, application and
transfer to increase funding for food-related research and to support innovation in
food science.

 

Influential Advocate and Trusted Spokes-organization

Engage in advocacy and communication efforts that enhance recognition of the
profession and result in increased understanding and application of the science of food.

 

Global Citizen and Partner

Proactively contribute to, and be a partner for, the global advancement and application
of the science of food.