Meet IFT Leadership

Gunnar Sigge is Associate Professor and Head of the Department of Food Science at Stellenbosch University in South Africa, where his research spans food processing, sustainability, food safety and water use in the food industry. He was also integral to the establishment of Stellenbosch University's master's program in food and nutrition security.

Gunnar has been an active leader in the South African Association for Food Science and Technology, or SAAFoST, for nearly three decades, including serving as president from 2010 to 2013.

His involvement with IFT has been equally extensive. Gunnar first served on the IFT Board of Directors from 2021 to 2024. He has also served on the Annual Meeting Scientific Program Advisory Panel (AMSPAP) from 2016-2020, the Divisions Champions Team, the Inclusive Systems Review Task Team, the International Division leadership team, and the IFT Strategic Retreat.

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.

Gunnar holds his bachelor’s, master’s, and PhD in food science from Stellenbosch University. 

Jeff Varcoe is Senior Vice President, Science and Technical Excellence at The J.M. Smucker Co. In this role, he ensures operational excellence across all technical disciplines that underpin product quality, compliance, and innovation.

Prior to joining J.M. Smucker, Varcoe spent 21 years at Schwan’s Company where he held a variety of technical leadership roles 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. 

Varcoe has been involved in many professional and community-oriented organizations, including the American Frozen Food Institute, Mitchell Hamline School of Law’s Food Law & Policy Institute Advisory Committee, Advisory Council for the University of Minnesota’s Department of Food Science and Nutrition, Southwest Minnesota Workforce Council, and the Canby (Minnesota) High School Blue & Gold Foundation. 

Varcoe holds bachelor’s and master’s degrees in biology from Southwest Missouri State University and Minnesota State University, Mankato, respectively. He earned his PhD in food science from the University of Minnesota.  

Varcoe has been a member of IFT since 1999 and is currently a member of the Food Safety & Quality Assurance Division.

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.

Peggy has been a member of IFT since 1979 and 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. She is also a member of IFT’s Biotechnology Division.

Peggy holds a BS in chemistry/nutrition, an MS in food science, and a PhD in food science/biochemistry, all from Rutgers University.

Christie Tarantino-Dean joined the Institute of Food Technologists (IFT) in April 2014 as Chief Executive Officer after more than 20 years of association management experience.

Prior to IFT, Christie led the Association Forum of Chicagoland as President and CEO and served as Executive Director of the Academy of General Dentistry (AGD). She also held positions as Associate Vice President of Member Relations at the Professional Convention Management Association and began her association career as Membership Services Director with the Alabama State Bar.

Christie currently serves on the Board of Directors of the Council of Engineering and Scientific Society Executives (CESSE). She was named a Fellow of the American Society of Association Executives (FASAE) in 2013 and, in 2024, received the Association Forum Samuel Shapiro Award for Chief Staff Executive Achievement.

Christie holds a BA in political science and a Master of Public Administration from Auburn University at Montgomery. She is also a Certified Association Executive (CAE).

Lauren Abda is the Founder and CEO of Branchfood, a launchpad for food innovation that connects a network of more than 19,000 industry stakeholders, and the Co-founder of Branch Venture Group, among the first U.S. angel investment networks dedicated exclusively to food and agri-foodtech startups. She currently serves on the Steering Committee for YES/Boston, a World Economic Forum initiative focused on empowering the next generation of global leaders. Lauren has also served as a White House Expert Informant and is a U.S. State Department Young Leader of the Americas Fellow.

Before launching Branchfood, Lauren worked with early-stage food and agri-foodtech companies in Boston and San Francisco, conducted investment analysis and due diligence on emerging food companies for the Harvard Common Press, and supported international food safety development initiatives through the Agriculture and Commodities Division of the World Trade Organization in Geneva, Switzerland. She is a frequent speaker and contributor on food innovation, entrepreneurship, and investment and has supported emerging entrepreneurs as a mentor and judge for programs including the Rabobank-MIT Food & Agribusiness Innovation Prize and MassChallenge.

Lauren holds a Bachelor of Science in Nutrition and Food Science from the University of Vermont and a Master of Science in Food Policy and Applied Nutrition from the Friedman School of Nutrition Science and Policy at Tufts University.

Kelley Aguilar is 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, with a focus on the development of dairy-based nutritional beverages.

Kelley has been an active member of IFT since 2005. She has served on the Nominations and Elections Committee and numerous award juries and has been actively involved in the Ohio Valley Section, where she has held various roles on the board.

Kelley holds a BS in food, agricultural and biological engineering and an MS in food science from The Ohio State University.

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.

Arti holds a BSc (Honors) in food and nutrition from Delhi University, an MS in food science from the University of Maine, and a PhD in food science from Michigan State University. She also completed postdoctoral training in pharmacology and toxicology at the University of Arizona.  

Renee Beall is Director of Global Commercial Marketing at TSI Group, a global health and nutrition company providing science-backed ingredients, formulation, manufacturing, and other nutrition solutions. She is a strategic marketing and communications leader with more than two decades of experience shaping how the world understands food, nutrition, and science.

She has worked across the food system value chain—from ag and seed innovation to global CPG brands, emerging start-ups, contract manufacturers, and ingredient companies including DSM, Roquette, Balchem, and LBB Specialties.

At the heart of her work is a belief that food is both science and story, and that how we communicate innovation influences how the world understands wellness, sustainability, and possibility. She has partnered closely with cross-functional teams—including scientific affairs, regulatory, R&D, innovation, sales, manufacturing, and brand managers—to build integrated strategies that elevate functional ingredients, support innovation pipelines, and strengthen partnerships across food, beverage, and dietary supplement markets.

Beall is also a member of the IFT Women’s Resource Group.

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.

Tejas holds a BS in computer science and an MS in interdisciplinary food science from Purdue University and is pursuing a PhD in systems engineering from The George Washington University.

Faith Critzer is 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 identifying and educating 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.

Critzer has been a member of IFT since 2004 and has served in numerous volunteer leadership roles, including the Council of Food Science Administrators, chair of the Food Microbiology Division, and Nominations and Elections Committee. She has also contributed to the Division Champion Team, Emerging Leaders Network, Fruit and Vegetable Products Division, and Education, Extension and Outreach Division.

Faith holds bachelor’s degrees in animal science and food science and technology, as well as an MS and PhD in food science and technology, from the University of Tennessee.

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 more than 130 peer-reviewed articles and holds five U.S. patents. He and his team at WSU have provided training and project assistance in food processing and food safety to more than 8,350 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 and frying processes. Prior to that, he was a Principal Scientist at MGP Ingredients, Inc., where he contributed 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.

Girish was inducted into the Washington State Academy of Sciences (WSAS) in 2026 for his pioneering work in food processing research and extension, contributing to crop, product, and market diversity, and for providing critical training to food industry professionals to bolster both human health and the regional economic landscape.

Girish holds a BTech in Agricultural Engineering from the University of Agricultural Sciences, Dharwad; a Master of Engineering in Postharvest and Food Process Engineering from the Asian Institute of Technology; and an MBA from Benedictine College. He earned his PhD in Food and Bioprocess Engineering from the University of Nebraska–Lincoln.

Janine Ganshorn is pursuing a PhD in Food Science at Penn State University in University Park, Pennsylvania. She holds a bachelor’s degree in Food Science and Technology from the University of Nebraska–Lincoln. Her research focuses on lipid oxidation chemistry and the role of antioxidants within complex matrices.

During her undergraduate studies, she served as Vice President of the Food Science Club and organized the first College Bowl team from Nebraska to compete in the finals at IFT FIRST. She also served as Chair of the IFTSA Smart Snacks for Kids Product Development Competition and competed in the IFTSA & Mars Product Development Competition as the captain of a finalist team with Penn State. She is a member of IFT’s Keystone Section, as well as several divisions.

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.

Suzanne has been a member of IFT since 1992 and has been active across several IFT divisions. She has been a member of the Fermented Foods and Beverages Division and is currently a member of the Food Chemistry Division, Fruit & Vegetable Products Division, Nutraceutical & Functional Foods Division, and Sensory & Consumer Sciences Division. She is also an alumna of IFT’s Emerging Leaders Network Lead 360 program.

Suzanne holds an AA from Vincennes University, a BA in food science from Purdue University, and an MS and PhD in food science from North Carolina State University.

Chamali is a PhD student in Food and Human Nutritional Sciences at the University of Manitoba, Canada and a Graduate Research Affiliate at the Canadian Grain Commission. Her research focuses on the detection and management of ergot alkaloids in wheat, including the development and evaluation of analytical methods and strategies to improve mycotoxin monitoring and food safety. She holds a bachelor’s degree in Animal Sciences from the University of Peradeniya, Sri Lanka, and a master’s degree in Food Science from the University of Manitoba.

Her involvement with IFT has included serving as IFTSA President-Elect and Vice President of Competitions, as well as leadership and volunteer roles across several IFT membership groups. She also served as Chair of the IFT Food Safety and Quality Management Division and has been actively involved with the Product Development Division, International Division, and Women’s Resource Group.

Beyond IFT, Chamali is actively involved with AOAC INTERNATIONAL, including service on the Committee on Membership and initiatives supporting student engagement and the next generation of analytical scientists. Her professional interests span food safety, analytical chemistry, mycotoxin research, and scientific leadership, with a particular interest in connecting students and emerging professionals with opportunities to engage in the global food science community.

Sean Leighton is Cargill’s global Senior Vice President of Food Safety, Quality and Regulatory Affairs. He has more than 20 years of food and beverage industry experience, with deep knowledge of the science, standards and systems that keep food safe and protect global supply chain quality.

Before joining Cargill in 2017, Sean held roles at The Coca-Cola Company and Land O’Lakes. Across these roles, he focused on building strong food safety systems, advancing quality practices and strengthening trust in the global food system.

Sean’s commitment to food safety and quality extends beyond Cargill. He serves on advisory boards for organizations including the Center for Food Safety at the University of Georgia, the Center for Food Integrity, and the Alliance to Stop Foodborne Illness.

Sean has been a member of IFT since 1999, when he participated in the IFT Student Association product development competition. He currently serves as IFT Treasurer and previously served in the Office of the President from 2022 to 2025, including as IFT President, and on the Board of Directors from 2019 to 2022. He has also contributed to IFT as a presenter, panelist, podcast thought leader and advisory council member of the IFT Global Food Traceability Center.

Sean holds a bachelor’s degree in bacteriology from the University of Wisconsin–Madison, a master’s degree in food science and nutrition from the University of Minnesota, and an MBA from Emory University.

Mohamed Badaoui Najjar is Global R&D Vice President for International Beverages at PepsiCo. He partners with international beverages executive leadership to design and drive growth strategy. He also leads R&D teams across Latin America, Europe, the Middle East, Africa, and Asia to shape growth strategy and deliver game-changing products.

Mohamed has 16 years of global industry experience leading and shaping new platforms and strategies from ideation to launch. He brings expertise across product development, science and technology, regional leadership, strategy and portfolio management, and digital transformation.

Mohamed is passionate about driving transformation, building high-performing teams, mentoring rising talent, advancing innovation, identifying emerging trends, and understanding the behaviors of different generations of consumers.

Mohamed believes in the critical role IFT plays in the future of talent and the science of food profession. He has been a dedicated IFT volunteer for 21 years across his student, new professional, and executive career, experiencing a broad cross-section of the organization. He has served on the IFT Student Association (IFTSA) Board of Directors, as President of the New York IFT Section, in the Product Development Division and International Division, on the Awards jury, as a scientific program reviewer for AMSPAP, and as a speaker and moderator. He currently serves as a member of the IFT Board of Directors.

Mohamed holds a BS in clinical laboratory science/medical technology and an MS in food science/food microbiology from the American University of Beirut in Lebanon, as well as a PhD in food science from Rutgers University. He also holds an executive strategy certification from Cornell University and an executive certification in leading digital transformation from the Wharton School of the University of Pennsylvania.

Dr. Deepali Palta has spent more than two decades leading innovation across Mars, Kellanova, Kellogg, and PepsiCo. Throughout her career, she has built on a simple belief: that science and listening deeply to consumers are the foundation for creating products, experiences, and brands people love. Her work spans innovation, sustainability, business transformation, and brand building across some of the world's most recognized consumer brands.

In her current role as Vice President, Global M&M'S R&D at Mars, Deepali helps shape the growth agenda for M&M'S, one of the world's most loved brands, while advancing the broader M&M'S ecosystem across retail, immersive consumer experiences, and digital commerce.

Prior to Mars, Deepali led Global Innovation & Sustainability R&D at Kellanova/Kellogg, driving innovation, sustainability, and growth initiatives, including the global expansion of Cheez-It and the development of the Pringles recyclable paper can. She also played a key role in shaping the company's value transformation and wellness strategies.

Earlier in her career, Deepali spent 14 years at PepsiCo, leading innovation and commercialization initiatives across North America & Europe. These experiences helped shape her global perspective on consumers, growth, organizational leadership, and business transformation.

A passionate advocate for STEM and inclusive leadership, Deepali is committed to developing agile, courageous, and diverse future leaders. She serves on the Board of Directors of the Institute of Food Technologists (IFT), contributing her perspective to the future of food, science, technology, and innovation.

Deepali holds a Ph.D. in Polymer and Materials Science from the Georgia Institute of Technology and a Master of Science in Engineering from the Indian Institute of Technology Delhi.

Darryl Riley has been a servant leader in the CPG industry for more than 30 years, working globally across several continents to build teams, develop people and leaders, drive sustainable growth and innovative product development, and advance superior quality and best-in-class food safety.

Darryl served as Senior Vice President and Chief Sustainability Officer at Hostess Brands, LLC, from July 2022 until November 2023 and served on the executive leadership team in this capacity. In this role, 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 in building their quality and food safety cultures. Prior to this, Darryl served two stints as Vice President of 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 of Research, Quality & Technology at the Kellogg Company.

Darryl has been a member of IFT since 2015.

Darryl holds a BS in chemical engineering from the New Jersey Institute of Technology.

Laurette Rondenet is the Owner and CEO of Edlong, the only certified 100% woman-owned flavor house in the world. Under her leadership, the company has grown into a global leader in dairy and dairy-free flavors, known for innovation and people-first culture.

Passionate about purpose-driven leadership, Laurette believes food has the power to nourish the world—and that true legacy is measured by the impact we have on others. She champions spaces where belonging is a priority, and employees and future leaders feel seen, heard, and empowered. Laurette also hosts the Owning Your Legacy podcast, where she shares real conversations on leadership, resilience, and living with intention.

Recognized with honors including Crain’s Notable Women in Manufacturing, NAWBO, and Chicago’s Woman Business Owner of the Year—and serving on the Boards of FEMA (Flavor & Extract Manufacturing Association) and Female Strong—Laurette continues to inspire others to define and own their own legacy. At her core, Laurette is a values-driven leader, mother of five, and mentor committed to nourishing both people and possibilities.

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.