Welcome to the new IFT.org
Now home to IFT FIRST
Meet IFT Leadership
The Institute of Food Technologists (IFT) is led by passionate, dedicated leaders who generously contribute their time and expertise to further the advancement of IFT’s members, the profession, and the science of food.
Board of Directors – Office of the President
Margaret (Peggy) Poole, PhD
Background
Peggy Poole recently retired as vice president of the Tea Division for Bigelow Tea Company, based in Fairfield, Connecticut. Bigelow Tea is the market leader in the Specialty Tea category, and she was responsible for R&D, quality, and tea/ingredient procurement.
Peggy has more than 40 years of experience in the food industry at companies that include Leprino Foods, HP Hood LLC, Kraft Foods, and Häagen-Dazs. She has held leadership positions in research and development, technical/regulatory affairs, and quality assurance and has been responsible for leading both quality and R&D initiatives, resulting in the introduction of numerous new products such as Simply Smart milks; Peak Treasures Premium Ice Creams; Carb Countdown dairy beverages, yogurts, smoothies, and juice beverages; Oscar Mayer’s “Hotwiches”; and Häagen-Dazs’ Vanilla Milk Chocolate Almond Ice Cream Bar and Deep Chocolate Peanut Butter pints.
Peggy serves as a member of the external advisory boards for Rutgers University and the University of Massachusetts Department of Food Science. She has also served on the Penn State Creamery Advisory Board. She was an active member of the Biosecurity Task Force for the International Dairy Foods Association and was a founding member of the Food Safety Operating Committee at the Innovation Center for U.S. Dairy, where she also served as a subject matter expert for the center’s Dairy Plant Food Safety Workshops.
IFT Highlights
Peggy recently concluded a three-year term on the IFT Board of Directors. She has served on the Chief Research Officers Council, as a judge for the IFT Student Association (IFTSA) College Bowl, and as a reviewer for Feeding Tomorrow’s Dr. Elwood F. Caldwell Graduate Fellowship.
Education
BS in chemistry/nutrition from Rutgers University
MS in food science from Rutgers University
PhD in food science/biochemistry from Rutgers University
Gunnar Sigge, PhD
Background
Gunnar Sigge is currently Associate-Professor and Head of the Department of Food Science, Stellenbosch University, South Africa. His research interests include food processing, food processing wastewater treatment, sustainable water-use in the food industry, food safety of irrigated fresh produce, and novel disinfection systems for food and irrigation water.
He has been an active leader in the South African Association for Food Science and Technology (SAAFoST) since 1997, including three terms as Cape Branch Chair, on the SAAFoST Council since 1999 and was SAAFoST President from 2010–2013, during which time they established the SAAFoST Foundation and launched the magazine South African Food Science and Technology (FST). Gunnar has also been involved with several other scientific organizations including the International Water Association (IWA), the Water Institute of South Africa (WISA), and the South African Society for Dairy Technology (SASDT).
IFT Highlights
Gunnar most recently served on the IFT Board of Directors from 2021-2024, and has also served on the Divisions Champions Team, the Inclusive Systems Review Task Team, the International Division leadership team, and the IFT Strategic Retreat.
Education
BS in food science from Stellenbosch University 
MS in food science from Stellenbosch University
PhD in food science from Stellenbosch University 
Chris Daubert, PhD
Background
Christopher Daubert serves as the vice chancellor and dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou) and a professor in the Division of Food, Nutrition and Exercise Sciences. He joined Mizzou from North Carolina State University, where he served as a professor and head of the Department of Food, Bioprocessing and Nutrition Sciences and director of the Food Rheology Laboratory.
Chris’s research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. He previously served as editor-in-chief of the Journal of Texture Studies, on the editorial board of the Journal of Food Process Engineering and on the editorial committee of the Annual Review of Food Science and Technology. Chris has received distinguished alumnus awards from Penn State University and Michigan State University.
IFT Highlights
Chris is a Fellow of the Institute of Food Technologists. He previously served IFT as a member of the Board of Directors, chair of the Food Engineering Division, and a Member at Large of the Dogwood Section.
Education
BS in agricultural engineering from Penn State University
PhD in agricultural engineering and food science from Michigan State University
Post-doctoral researcher, food science, North Carolina State University
Christie Tarantino-Dean, FASAE, CAE
Background
Christie Tarantino-Dean has worked in association management for over 20 years. She came to IFT from the Association Forum of Chicagoland, which boasts 46,000 association professionals as their members. This work gave her great exposure to the challenges and successes of the more than 1,000 professional societies and trade associations located in Chicago. Prior to that, Christie served as the executive director of the Academy of General Dentistry, which has 35,000 members and 62 chapters. While working as the associate vice president of member relations at the Professional Convention Management Association, she gained extensive experience in convention management. Christie began her association career as membership services director with the Alabama State Bar Association.
IFT Highlights
Christie joined IFT in April of 2014, bringing her wealth of association experience to the role of Chief Executive Officer (CEO).
Education
BA in political science from Auburn University at Montgomery 
MPA (Master of Public Administration) from Auburn University at Montgomery 
Certified Association Executive (CAE)
Fellow of the American Society of Association Executives (FASAE) 
Board of Directors – Members
Noel Anderson, PhD
Background
Noel Anderson is a life-long R&D professional with experience in product development, innovation, quality, and regulatory affairs. He is Managing Partner of Mosaic Food Advisors, a consultancy which helps start-up companies in the plant-based food and beverage arena succeed in the marketplace. Previously, Noel spent 19 years in Research & Development at PepsiCo and 18 years at General Foods/Kraft including serving as Vice President of Research, Quality and Regulatory Affairs for Kraft Canada. He worked on many well-known brands including Pepsi-Cola®, Quaker®, Tropicana®, Jell-O®, and Post® Cereals. Noel received three US patents.
After receiving his BS, MS, and PhD degrees In Food Science and Nutrition from the University of Massachusetts, Amherst. Noel stayed actively engaged with the Food Science Department. Noel served on its Industrial Advisory Board for more than 20 years, with 16 years as its chairperson. His leadership on the Advisory Board aligned with his belief that industry and academia, effectively working together, will best deliver a safe, healthy, and sustainable food system. During this time the department raised over $12 million, and its Graduate Program achieved the #1 ranking in the US. He received the UMass Amherst Alumni Association's Distinguished Service Award in 2011. In addition, he was a member of the UMass College of Natural Sciences Advisory Board from 2016 – 2020.
Noel has a wife, Katia, three daughters, and three grandchildren. He splits his time between Stamford, CT and Westerly, RI. He loves to play golf, garden, and go on African safaris.
IFT Highlights
Noel has actively participated in IFT throughout his 50 years of membership. He is a past President of the institute serving in the Office of the President from 2019-2022 and was honored to be elected as an IFT Fellow in 2010. He helped establish the Central New Jersey sub-section of NYIFT, served on the Board of Trustees for Feeding Tomorrow (six years, three years as Chair), served on the Fellows Jury, the New Products and Technologies Committee (seven years, one year as Chair), and was a judge on the Mars Student Product Development competition for six years.
Education
BS, MS, PhD in Food Science and Nutrition from the University of Massachusetts, Amherst
Arti Arora, PhD
Background
Arti Arora leads Global Scientific and Regulatory Affairs (SRA) at The Coca-Cola Company. She oversees the Company’s scientific and regulatory advocacy strategies; science initiatives to ensure safety and efficacy of ingredients, products and packaging used in the portfolio; and regulatory compliance programs. Arti has been with the Company since 2005 in various roles in SRA across nutrition and health, food safety, regulatory and policy, and SRA leader for North America.
Arti serves or has served in leadership positions for various scientific organizations including the Institute of Food Technologists, National Academy of Science and Medicine’s Food Forum, AOAC International, International Life Sciences Institute, and American Chemical Society.  She currently serves as a board member for International Food Information Council, and Leadership Education for Asian Pacifics.
Education
BSc (Honors) in food and nutrition from Delhi University
MS in food science from the University of Maine
PhD in food science from Michigan State University
Post-doctoral training in Pharmacology and Toxicology at the University of Arizona.
Tejas Bhatt, MS
Background
Tejas Bhatt is currently the Senior Director of Food Safety and Quality Assurance (FSQA) for Chipotle Mexican Grill where he oversees Chipotle’s supplier FSQA and traceability programs. He has interdisciplinary expertise and experience in food safety, computer science, and systems engineering and is passionate about addressing global issues like food security, safety, sustainability, and supply chains. He is also the founder and CEO of the digital food safety consultancy, AdvanTejas. Prior to that, Tejas led the innovation and technology for global supply chain compliance at Walmart, where he applied emerging technologies like blockchain, AI, and IoT to tackle large-scale issues in food safety, responsible sourcing, trade, and sanctions compliance. Prior to joining Walmart, he was the Vice President of Science and Policy Initiatives at the Institute of Food Technologists and the Executive Director of its Global Food Traceability Center. He co-led the traceability pilots conducted by the US FDA under FSMA Section 204. Before entering the world of food safety, Tejas had a career in software development at Purdue University.
Education
BS in Computer Science from Purdue University
MS in Interdisciplinary Food Science from Purdue University
PhD in Systems Engineering from The George Washington University (on-going)
Faith Critzer, PhD
Background
Faith Critzer is interim department head and professor in the Department of Food Science & Technology at the University of Georgia. Before joining UGA in 2021, she was an associate professor and produce safety extension specialist at Washington State University. Her research and education programs are focused on identifying food safety hazards tied to the production and packing of fresh fruits and vegetables, as well as identification of and education on risk mitigation strategies. She is also passionate about communicating science-based best practices and research outcomes to the produce industry and spending time in the classroom.
IFT Highlights
Faith's service to IFT includes serving as Chair of the Food Microbiology Division and Nominations and Elections Committee, and she is looking forward to helping the organization communicate and advocate for the science of food.
Education
BS in animal science from the University of Tennessee
BS in food science and technology from the University of Tennessee
MS in food science and technology from the University of Tennessee
PhD in food science and technology from the University of Tennessee
Girish Ganjyal, PhD, MBA
Background
Girish Ganjyal is a professor and extension food processing specialist in the School of Food Science at Washington State University (WSU). He established the Food Processing Extension and Research Program at WSU in 2013 and is recognized in the industry for his contributions to extrusion processing, food ingredient technology, and food safety. Girish has published over 90 peer-reviewed articles and has five U.S. patents. He and his team at WSU have provided training and project assistance in food processing and food safety to over 7,000 industry professionals since 2013. Before joining WSU, Girish worked as a principal engineer on the Advanced Research Team at PepsiCo from 2009 to 2013, making significant contributions to extrusion processing and the frying process. Prior to that, he was a principal scientist at MGP Ingredients, Inc., contributing considerably to extrusion processing and protein ingredients.
Through WSU’s extension program, Girish interacts with numerous stakeholders across the state of Washington, the Pacific Northwest, and the nation, including growers and value-added food processors of all types and sizes, as well as organizations, groups, and regulatory bodies that work with farmers and processors. His extension activities include assisting with technical issues, providing training, and serving as a liaison between stakeholders.
Education
B Tech in agricultural engineering from the Asian Institute of Technology
M Eng in postharvest and food process engineering from the Asian Institute of Technology
MBA from Benedictine College
PhD in food and bioprocess engineering from University of Nebraska-Lincoln
Suzanne Johanningsmeier, PhD
Background
Suzanne Johanningsmeier is a supervisory research food technologist and lead scientist with the U.S. Department of Agriculture (USDA) Agricultural Research Service (ARS), Southeast Area, in the Food Science and Market Quality and Handling Research Unit, based in Raleigh, North Carolina. The goal of her research program is to develop the scientific basis for improving product quality and healthfulness, reducing processing wastes, and advancing the science of fruit and vegetable preservation. Current research areas include: characterization of the chemical, physical, and sensory properties of pickled vegetables and sweet potatoes in relation to product quality and shelf-life; retention and production of health-promoting compounds during lactic acid fermentation of vegetables; salt reduction in commercial brining operations; and development of advanced analytical methods for metabolite profiling and quantification of small molecules in fresh and processed fruits and vegetables. Suzanne also holds an appointment as adjunct associate professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University and especially enjoys mentoring undergraduate and graduate students in scientific research.
Education
AA from Vincennes University
BA in food science from Purdue University
MS in food science from North Carolina State University
PhD in food science from North Carolina State University
Chamali Kodikara
Background
Chamali is a PhD student in Food and Human Nutritional Sciences (FHNS) at the University of Manitoba, in Winnipeg, Manitoba, Canada, focused on detecting ergot alkaloids in wheat and using cold plasma processing to combat mycotoxins. She holds a bachelor’s degree in Animal Sciences from the University of Peradeniya in Sri Lanka and a master’s degree in Food Science from the University of Manitoba. As President of FHNS Graduate Students Association, she established the University of Manitoba IFTSA Chapter (the third Canadian chapter in IFTSA history) and currently serves as Vice President of Competitions for IFTSA for the 2024–2025 cycle. She also served as a chair for IFTSA’s Graduate Research Video Competition at IFT FIRST Annual Event and Expo, and has participated in several IFT membership groups including the Nutraceuticals and Functional Foods Division, the International Division, and the Women’s Resource Group. Additionally, she has led initiatives with AOAC International and the Canadian Centre for Agri-Food Research.
Joseph M. Light
Background
Joe Light is a career veteran at finding and developing innovative food ingredients and solving complex food formulation problems. With more than 35 years of experience, he has helped teams develop hundreds of innovative solutions that have been launched on the market. He has served on multiple technology steering teams with industry partners and built an extensive global network. A noted expert on food texture, he understands how to solve texture and sweet taste challenges and how to deliver a consumer-preferred product.
As the founder of Food Loving Ventures, LLC, Joe advises food tech start-ups as they seek to commercialize their technologies. He is the retired vice president of global development, ingredient technology, and co-creation at Ingredion, where he built and leveraged food formulation capabilities across an extensive global laboratory network.
A proud supporter of his alma mater, Penn State University, Joe received a 2020 College of Agricultural Sciences Outstanding Alumni Award. He is a member of the State Theatre New Jersey President’s Council and the Diversity & Inclusion Committee and supports several local charities.
IFT Highlights
Joe is active with IFT’s Feeding Tomorrow Fund, Seeding The Future Global Food System Challenge, and IFT’s BRGs, and previously served on the IFT NEXT Think Tank and the Annual Meeting Scientific Program Task Force.
Education
BS in food science and chemistry education from Penn State University
Studied for his MS in food science at Rutgers University
Kelley Aguilar, MS
Background
Kelley Aguilar is currently the director of product development and sensory & consumer science for Abbott Nutrition where her team focuses on global, early-stage innovation across four major brands. She has 20 years of experience in the food industry, focusing on the development of dairy-based nutritional beverages.
IFT Highlights
Kelley has been an active member of IFT since 2005, where she has served on the Nominations and Elections Committee, numerous award juries, and has been actively involved in the Ohio Valley Section, holding various roles on the board.
Education
BS in food, agriculture and biological engineering from The Ohio State University
MS in food science from The Ohio State University
Nancy Moriarity, PhD
Background
Nancy retired in 2016 after a 26+ year career at PepsiCo. During her career, she spent 16 years at Frito-Lay R&D as a product development scientist, including all phases from early prototype development, scale-up, test market support and product launch. She worked domestically and internationally and shares 3 U.S. patents with PepsiCo colleagues. In addition to product development, she built and led a successful Supplier Collaboration program, resulting in supplier partnerships supporting multiple product development efforts. Nancy then transitioned to a role within the Quaker Nutrition organization leading nutrition research efforts, undernutrition-focused projects, and nutrition strategy. She then moved into Global R&D Strategy where she supported the work of the global R&D support service organizations.
Nancy also leveraged her career as an opportunity to explore her passions. Among these she was active in recruiting and engaged with her alma mater (University of Illinois) where she served on the Department of Food Science and Human Nutrition’s External Advisory Board and was awarded the College of ACES Award of Merit in 2013. Nancy also was a leader within PepsiCo R&D’s STEM-related activities and shared a 2016 Chairman’s Award with other PepsiCo STEM leaders.
IFT Highlights
Nancy joined IFT in 1991. She was elected to the Feeding Tomorrow Board of Trustees in 2016 and is the 2019-2020 Chair of the Feeding Tomorrow Board of Trustees. Before her involvement on Feeding Tomorrow, Nancy volunteered for the Chicago Section as a member and then Chair of their Scholarship Committee.
Education
BS in Biology from the University of Illinois at Urbana Champaign
PhD in Nutritional Sciences from the University of Illinois at Urbana Champaign
Mohamed Badaoui Najjar, PhD
Background
Mohamed Badaoui Najjar is the R&D senior director for strategy & portfolio management at PepsiCo. He partners with international food and beverages teams to set up R&D strategy and build the future of R&D across people, programs, and assets. He has 14 years of global industry experience in leading and shaping new platforms and strategies from ideation to launch.
Mohamed started his career as a product developer working on Mirinda, Mountain Dew, AMP, and Pepsi beverages, then moved to science and technology applications for sugar reduction. He worked in Europe for four years as PepsiCo’s East Europe region head before returning to the U.S. to assume his current role.
Mohamed is passionate about building high-performing teams and mentoring rising talent, as well as innovation, trends, and understanding generational consumer behaviors. He is passionate about exercise and fitness, the outdoors, and making and experiencing new food and beverage innovation. He lives in Connecticut with his wife, Lisa, and son, Leo.
IFT Highlights
Mohamed believes in the critical role IFT plays in the future of talent and the science of food profession. He has been a dedicated volunteer for 18 years across his student, new professional, and executive career, experiencing a broad cross-section of the organization. He has served on the IFTSA Board of Directors, as president of NYIFT, in the Product Development Division and the International Division, on the Awards jury, as a scientific program reviewer, on AMSPAP, and as a speaker and moderator.
Education
BS in clinical laboratory science/medical technology/technologist from the American University of Beirut in Lebanon
MS in food science/food microbiology from the American University of Beirut in Lebanon
PhD in food science from Rutgers University
Executive strategy certification from Cornell University
Jaime Reeves, PhD
Background
Jaime Reeves is Chief Technology Officer at Mattson. She is responsible for leading product development & commercialization across Mattson’s diverse R&D team and manages a broad range of client relationships.
Prior to joining Mattson, Jaime held various roles in the food industry focused on innovation, commercialization, cost savings and process development. She led several award-winning product development groups at Del Monte Foods, including Fruit (canned and produce), Broth (canned and aseptic), Tomato (canned), and Food Service, as well as led the thermal process team. Jaime began her career at Frito Lay/PepsiCo where she developed new innovation for Doritos, Cheetos and Frito Lay Branded dips and explored new novel technologies for the snacking category.
IFT Highlights
Jaime has been an active member of IFT since 1998.
Education
BS in food science from California Polytechnic State University, SLO
MS in food science from the University of Georgia
PhD in food science from the University of California, Davis
Darryl Riley
Background
Darryl Riley has been a servant leader in the CPG industry for more than 30 years, working globally across several continents building teams, people, and their leadership for sustainable growth, innovative product development, superior quality, and best-in-class food safety.
Darryl served as the senior vice president, chief sustainability officer from July 2022 until November 2023 and on the executive leadership team in this same capacity at Hostess Brands, LLC. In these roles, he led a multidisciplinary team that advanced corporate responsibility strategy and execution, ensuring that an environmental, social, and governance (ESG) framework was integrated into business and commercial operations. From December 2016 through June 2022, Darryl served as senior vice president of quality, food safety, R&D, and consumer affairs. From March 2016 through November 2016, he was president of Total Food Safety Management, a quality and food safety consulting firm assisting small to medium-sized food companies build their quality and food safety culture. Prior to this, Darryl served two stints as vice president, R&D, quality & innovation at Kraft Foods where he spent the bulk of his 19 years in domestic and international roles based in the United States, Canada, Japan, Germany, and the UK. From July 2004 through August 2013, Darryl was vice president, research, quality & technology at the Kellogg Company.
Education
BS in chemical engineering from the New Jersey Institute of Technology
Jana Schreuder
Background
Jana Schreuder is currently a Harry Crossley research fellow and a graduate student at Stellenbosch University in South Africa. Her research project investigates the use of near-infrared hyperspectral imaging for rapid pathogen detection. The fast pace of the food industry excites her, and she is fascinated by the development of new technology to ultimately make food production systems safer, less wasteful, and more effective. Jana loves the hands-on nature of food science by applying complex scientific principles directly to everyday products. She firmly believes all food scientists should invest in developing leadership skills to complement their academic education and further promote the science of food.
Viral Shukla
Background
Viral Shukla received his PhD in food science and technology from Cornell University, where he worked to valorize food waste streams into value-added food products. In his 6+ years as an IFT member, Viral has served numerous volunteer positions across the student association. He hopes to prepare students with new opportunities to develop their skills and advance their careers and celebrate the vast and diverse science of food student community. He enjoys his 1,3,7-Trimethylxanthine with (non-dairy) cream and sugar.
Jeffrey Varcoe, PhD
Background
Jeff recently joined The JM Smucker Company as the vice president of quality assurance and food safety. He is responsible for the development and execution of strategies, policies, and procedures that ensure product quality and food safety. This includes the QA and food safety programs and requirements throughout the approximately 20 Smucker-owned manufacturing facilities and the broader supply chain network including copackers and suppliers.
Prior to joining JM Smucker, Jeff spent 21 years at The Schwan Food Company, an affiliate of CJ CheilJedang Corporation. While at Schwan’s, Jeff held a variety of technical leadership roles of increasing importance including Vice President of Food Safety and Quality, Vice President of Manufacturing Technical Services, Director of Research and Development, Director of Food Safety and Microbiology, and Manager of Food Safety.
Jeff is actively involved in many professional and community-oriented boards and committees, including: the board of directors (past chairman) for the American Frozen Food Institute; a member of the Mitchell Hamline School of Law’s Food Law & Policy Institute Advisory Committee; a member of the Advisory Council for the University of Minnesota’s Department of Food Science and Nutrition; executive committee and board member for the Southwest Minnesota Workforce Council; and board member for the Canby (Minnesota) High School Blue & Gold Foundation.
Education
BS in Biology from Southwest Minnesota State University
MS in Biology from Minnesota State University - Mankato
PhD in Food Science from the University of Minnesota
IFT Past Presidents
IFT would not be the organization it is today without the thoughtful leadership generously provided by IFT’s dedicated and passionate past presidents.
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2024-2025: Christopher Daubert
2023-2024: Sean Leighton
2022-2023: Chris Downs
2021-2022: Vickie Kloeris
2020-2021: Noel Anderson -
2019–2020: Pam Coleman
2018–2019: Michele H. Perchonok
2017–2018: Cindy Stewart
2016–2017: John Coupland
2015–2016: Colin Dennis
2014–2015: Mary Ellen Camire
2013–2014: Janet Collins
2012–2013: John Ruff
2011–2012: Roger A. Clemens
2010–2011: Robert B. Gravani -
2009–2010: Marianne Gillette
2008–2009: Sheri Schellhaass
2007–2008: John Floros
2006–2007: Dennis Heldman*
2005–2006: Margaret Lawson
2004–2005: Herbert Stone
2003–2004: C. Ann Hollingsworth*
2002–2003: Mark R. McLellan
2001–2002: Philip Nelson
2000–2001: Mary K. Schmidl*deceased past presidents
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1999–2000: Charles H. Manley
1998–1999: Bruce H. Stillings
1997–1998: Mary K. Wagner
1996–1997: Robert E. Smith
1995–1996: Frank F. Busta*
1994–1995: Roy G. Arnold*
1993–1994: Al S. Clausi*
1992–1993: David R. Lineback
1991–1992: John H. Litchfield*
1990–1991: Daryl B. Lund*deceased past presidents
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1989–1990: Paul F. Hopper*
1988–1989: Theodore P. Labuza*
1987–1988: Roy E. Morse*
1986–1987: John J. Powers*
1985–1986: Charles J. Bates*
1984–1985: Bernard J. Liska*
1983–1984: Gilbert A. Leveille*
1982–1983: Owen R. Fennema*
1981–1982: Arthur T. Schramm*
1980–1981: Frederick J. Francis**deceased past presidents
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1979–1980: Walter L. Clark*
1978–1979: Bernard S. Schweigert*
1977–1978: Howard E. Bauman*
1976–1977: John C. Ayres*
1975–1976: Ernest J. Briskey*
1974–1975: Charles F. Niven Jr.*
1973–1974: Reid T. Milner*
1972–1973: Ben F. Buchanan*
1971–1972: Richard L. Hall*
1970–1971: Hans Lineweaver**deceased past presidents
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1969–1970: Herbert E. Robinson*
1968–1969: Bernard L. Oser*
1967–1968: George F. Stewart*
1966–1967: John H. Nair*
1965–1966: Maynard A. Joslyn*
1964–1965: Charles T. Townsend*
1963–1964: C. Olin Ball*
1962–1963: John M. Jackson*
1961–1962: Harold W. Schultz*
1960–1961: Irmi J. Hutchings**deceased past presidents
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1959–1960: Ray B. Wakefield*
1958–1959: Aksel G. Olsen*
1957–1958: Emil M. Mrak*
1956–1957: George F. Garnatz*
1955–1956: LaVerne E. Cilfcorn*
1954–1955: Phillip K. Bates*
1953–1954: Berton S. Clark*
1952–1953: Bernard E. Proctor*
1951–1952: Charles N. Frey*
1950–1951: Paul F. Sharp**deceased past presidents
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1949–1950: Carl R. Fellers*
1948–1949: H.C. Diehl*
1947–1948: George J. Hucker*
1946–1947: Ellery H. Harvey*
1945–1946: Fred W. Tanner*
1944–1945: Fred C. Blanck*
1943–1944: William V. Cruess*
1942–1943: Roy C. Newton*
1941–1942: Laurence B. Burton*
1939–1941: Samuel Cate Prescott* (served a two-year term)*deceased past presidents
Become a Future Leader
Interested bringing your unique perspective and leadership to IFT’s Board of Directors? Discover how you can become a contributor to IFT's governance and commitment to the mission of connecting global food systems communities to advance the science of food and its application.