South African Food Science Leader Gunnar Sigge Begins Term as President of the Institute of Food Technologists

CHICAGO – September 1, 2026 – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, is proud to announce that Gunnar Sigge, PhD, associate professor and head of the Department of Food Science at Stellenbosch University in South Africa, has assumed the role of IFT president succeeding Peggy Poole, PhD. He will serve in this role for one year.

Sigge has been an active volunteer at IFT for many years, including serving on the IFT Board of Directors from 2021-2024. He also served on the Annual Meeting Scientific Program Advisory Panel (AMSPAP), Divisions Champions Team, the Inclusive Systems Review Task Team, as well as the International Division leadership team. 

“We are facing incredibly complex and interconnected challenges across the global food system, and no one discipline, sector, or part of the world can address them alone,” said Sigge. “What excites me about taking on this role is the opportunity to build on IFT’s unique ability to connect people and perspectives from across the global food science community. There is so much we can learn from one another, and I believe IFT has an important role to play in creating those connections, equipping food science professionals with the knowledge and resources they need, and bringing credible science to the conversations shaping the future of food.”

Sigge has been an active leader in the South African Association for Food Science and Technology (SAAFoST) since 1997, and he has also been involved with several other scientific organizations including the International Water Association (IWA), the Institute of Packaging South Africa (IPSA), the Water Institute of South Africa (WISA), and the South African Society for Dairy Technology (SASDT). His research interests include food processing, food processing wastewater treatment, sustainable water-use in the food industry, food safety, and novel disinfection systems for food and irrigation water. He was also integral to the establishment of Stellenbosch University's master's program in food and nutrition security.

As a student at Stellenbosch University, Sigge earned his bachelor’s, master’s, and doctoral degrees in food science. And since 2009, he has served as Chair of the Department of Food Science where he has mentored and guided some of South Africa’s top food science students, including Institute of Food Technologists Student Association (IFTSA) Immediate Past President Jana Schreuder.

“Gunnar brings a valuable global perspective, deep scientific expertise, and a strong understanding of the opportunities ahead for IFT and the food science community,” said IFT CEO Christie Tarantino-Dean. “Our Board plays an important role in shaping IFT’s strategic direction, and we are fortunate to have leaders who are deeply committed to our mission and generous with their time and expertise. I look forward to partnering with Gunnar and the Board as we continue to strengthen IFT and position the organization for the future.”

Jeffrey Varcoe, PhD, senior vice president, science and technical excellence at The J.M. Smucker Company, takes over as president-elect and will begin his term as IFT president starting on September 1, 2027. 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.

“IFT and the people within this community have given a great deal to me throughout my career,” said Varcoe. “Some of my earliest connections to IFT came through mentors who showed me the value of being part of this community, and that has stayed with me. Serving as president-elect is an opportunity to give back to a profession that has given so much to me and to bring the perspective I’ve gained over 25 years in food manufacturing to help IFT continue to evolve and serve its members.”

For more information on IFT, go to ift.org.

About Institute of Food Technologists

Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit ift.org.