The International Food Science Certification Commission (IFSCC) oversees the governance and policy-making for our credentialing activities. The members of the IFSCC are committed to ensuring IFT’s credentialing programs strive to meet the international standards established by the International Standards Organization (ISO) and are conducted in a fair and transparent manner.
Members of the IFSCC represent stakeholders from diverse groups, including the academic community, industry practitioners, and human resources professionals, international governments, and non-government organizations.
For questions or comments regarding the Certified Food Scientist (CFS) credentialing, please contact [email protected].
Moira McGrath (CFS), Chair
Moira McGrath is President and Founder of OPUS International, Inc. Following graduation from Cornell University with a degree in Hotel Administration, Moira focused her early career on hotel and restaurant operations and management.
She started her own firm in 1993, where she and her staff at OPUS specialize in placing scientists in R&D and Quality Assurance positions with food and food ingredient manufacturers. Along with managing her company, Moira is very involved in related volunteer opportunities, particularly with IFT. She has served on the IFT Board of Directors and chaired numerous other committees. Moira has served on several university Advisory Councils for their Food Science departments. Among them are Cornell University, UC Davis, Virginia Tech, and University of Florida.
Bruce Ferree, CFS, Vice Chair
Insight Food Safety Consulting
Having received a B.Sc. from Colorado State University, Bruce embarked on a career in product quality and food safety management. He has worked in further processed meats and poultry, cheese making, milk processing (ESL and aseptic), aseptic processing and packaging and sugar extraction operations. In addition, Bruce spent 4 years working as a consultant, trainer and auditor helping numerous others in manufacturing, QSR’s and laboratories to understand food safety and quality management. Bruce retired in early 2018 after 35 years managing quality and food safety programs and is now owner of Insight Food Safety Consulting. In addition to IFT, Bruce is a member of IAFP and a senior member of ASQ. He is a Certified Food Scientist, a Certified Quality Auditor and a Certified Food Safety and Quality Auditor. Now living in Sutter Creek, California, his career in food science and food safety has taken him to all 50 states plus Puerto Rico and DC, as well as to over 30 countries.
Ellen Bradley, CFS, Past Chair
River City Food Group
Ellen Bradley is a Certified Food Scientist (CFS) and works as a Principal Scientist for River City Food Group LLC. Ellen’s projects range from new product development, reverse engineering, labeling, and quality assurance to aiding startup businesses with food safety programs. Her most recent federal project was a contract with NASA to reduce sodium in 29 foods for use in space.
She regularly participates in speaking engagements to further raise awareness of the food science profession and encourages food science mentorship. She has worked with Flight 33 productions behind the scenes and as on-camera talent for the History Channel’s Life After People. Ellen promoted the profession and food safety through her involvement in the Boy Scouts as Merit Badge Counselor for the Cooking merit badge.
Ellen holds a degree in Food Science & Technology from Oregon State University. She has over 30 years of experience in the food industry and is a lifetime member of Phi Tau Sigma. She is currently a spokesperson for the Institute of Food Technologists (IFT) and serves as a trustee for Feeding Tomorrow.
Adelia Bovell-Benjamin, PhD, CFS, Board Liaison
Adelia Bovell-Benjamin is a Professor of Food and Nutritional Sciences, Tuskegee University, Alabama. She has worked internationally and nationally – at the University of the West Indies, Trinidad; as a Public Health Nutritionist; as a Clinical Dietitian, a Food/Nutrition Consultant; and as a Visiting Professor across Africa. Her research focuses on product development sensory science focus; complementary feeding; and food/nutrition issues, cancer, diabetes and obesity prevention in African Americans.
She holds B.S. and M.S. degrees in Nutritional Science and Food and Nutrition from Queens and Brooklyn Colleges of the City University of New York and a Ph.D. in Nutrition with a Designated Emphasis in International Nutrition from the University of California Davis as well as postdoctoral certificates in Measuring Health Disparities, Leadership Development, Qualitative Research, and Diabetes Education.
Adelia has been an IFT member as a student and professional since 1994 and has been actively involved in the southeast section since 2000, serving on the Board of Directors thrice.
Julia Carey, Member
Julia Carey has worked within the food industry for over 30 years, most recently with HHI Search as a recruiter for executive and technical placements across the food, ingredient and beverage industries. Prior to that she was an R&D Director within Kraft and Nabisco. Julia began her career working on New Product Innovation within the Frito Lay division of PepsiCo.
She holds a BS in Nutrition & Chemistry from Illinois State University and a MS in Food Science from the University of Illinois. She has been a local and national member of IFT throughout her career.
Aliyar Fouladkhah, PhD, MPH, CFS, Member
Tennessee State University
Aliyar Cyrus Fouladkhah is a graduate of the Food Science and Human Nutrition Master’s and Food Microbiology Doctoral programs of Colorado State University (CSU). He holds a Graduate Certificate in Applied Statistics and Data Analysis from CSU’s Statistics Department and completed his training in the Public Health Department of Yale University in the Advanced Professional MPH program (AP MPH), tracked in Applied Biostatistics and Epidemiology, a Graduate Certification in Food and Drug Regulatory Affairs, and a Certificate in Climate Change and Human Health. He has been a member of an authors’ team of over 100 peer-reviewed publications, conference proceedings, newsletters, and popular-press articles. He is currently serving as the faculty director of Public Health Microbiology laboratory in Nashville, where his program has been extramurally funded by federal and private industry agencies and provided education opportunities for undergraduate, MS, Ph.D., and post-doctoral students/fellows. He has served as president of Rocky Mountain (Colorado) and Volunteer (Tennessee) sections of IFT and as exam item writer and reviewer for both certified food scientists and certified in public health national examinations and as instructor of public health workshops and outreach events in Guatemala, Dominican Republic, and South Africa. He is currently serving as the Co-Chair of Health and Medical Sciences division of Tennessee Academy of Science.
See also “Getting to know Aliyar Fouladkhah” at IFT announces election results; IFT names Achievement Award winners - IFT.org (from 2018)
Sarah Kirkmeyer, Ph.D., MBA, CFS, Member
Dr. Sarah Kirkmeyer is the Sr. Director of Client Partnerships at InsightsNow with key responsibility to collaborate with major clients for behavior-based consumer research. She identifies the strategic focus to address innovation challenges leveraging qualitative, quantitative and hybrid research designs. In addition, Sarah is an Adjunct Professor at Penn State University where she developed the Consumer Product Insights graduate level course as a key tenant in the Online Graduate Certificate in Sensory and Consumer Science. Dr. Kirkmeyer has previously worked for Givaudan Flavors where she was the Director of Consumer Sensory Insights North America and L’Oreal USA as Manager of Consumer Research.
Sarah brings over 20 years of professional experience and service to the science of food. She is an inquisitive and collaborative leader driven my empathy for consumers and curiosity for learning. She has been an active member of IFT throughout her career including as a member of the Board of Directors from 2016-2019 as well as chair of the Sensory and Consumer Sciences Division 2013-2014.
Sarah has a strong scientific and business perspective holding both an MBA from Miami University, Oxford, OH as well as a Ph.D. in Food Chemistry with focus in Sensory from Rutgers University, New Brunswick, NJ. She earned an M.S. and B.S. in Food Science/Foods and Nutrition from Purdue University, West Lafayette, Indiana.
Tom McLean, CFS, Member
Early 70’s Oregon State University student: Summers spent in fruit processing, sanitation, and Quality Control. Graduated with BS in Microbiology and Food Science. Employed as Quality Assurance and other duties, in seafood industry. Product/process developer and Operations Manager for then novel LACF flexible packaging. Self-employed as International Seafood Commodity Sales and Trader. Investor in premium winery. Last career endeavor and now retired from Federal Regulatory Investigator for Domestic and International food processors.
Member of IFT since late 70’s, Puget Sound Section. Held positions for Employment referral, Chair Elect/Chair/Past Chair and part of IFT Section that formed and runs local Endowment fund. Member of other regional sections; Lewis & Clark (closed), Oregon, and British Columbia. Part of inaugural Certified Food Scientist cadre.
Returned to serve Puget Sound-IFT investment committee and IFSCC upon retirement.
Indra Mehrotra, MS, Member
Indra Mehrotra is the Director of Scientific & Regulatory Affairs at Cargill. After 25 years of service, she retired as Director of Science and Communications with the General Mills Bell Institute of Health and Nutrition. Prior to General Mills, she managed Nutrition Services at the Pillsbury Company.
Indra is a registered and licensed dietician. She holds an MS in Nutrition & Food Science from the M.S. University, Baroda, India and another MS in Nutrition and Dietetics from Northern Illinois University. She represents nutrition expertise as an active volunteer with General Mills in the Partners in Food Solutions initiative and has served on the board of CTI in St. Paul, MN.
Dick Metivier, MS, MBA, CFS, Member
Dick Metivier is a Senior Principal Scientist at Frito Lay R&D. He is currently working on the evaluation of alternative thermal process technologies. Dick has been awarded the PepsiCo Academy of Science, Chairman, and Transform for Growth awards, as well as the Frito-Lay Creativity, Quality, Productivity, and Team Work awards. He won the IFT Outstanding Volunteer Award twice. Initially starting as a chemical engineer, Dick earned a BS and MS in Food Science from the University of Massachusetts and an MBA in Finance from Purdue.
On the national Level, Dick has served IFT on the Higher Education, Student Product Development Competition, and a multitude of award and review committees. For the Longhorn section of IFT, he has held every position, including serving twice as Chair and Treasurer.
Joseph Petho, CFS, Member
Joseph Petho is a Senior Scientist at Zentis. Recently, he has recently relocated to Germany to be at the company’s headquarters. In his role at Zentis he is researching new processing technologies and developing strategies that will help unify the global R&D community. Throughout his 10 plus years in the food industry he has developed and launched products in the bakery and dairy food areas. He has been able to develop an expertise in low water activity fillings. He has worked for both consumer packaged goods (CPG) and ingredient manufacturing companies. This has given him valuable insight into the commercialization process in the food industry.