International Food Science Certification Commission

International Food Science Certification logo

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].

Ellen Bradley (CFS), Chair
River City Food Group
Contact: [email protected]

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.

Moira McGrath (CFS), Vice Chair
Opus International

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.

Sanjay Gummalla, Ph.D., CFS, Past Chair
American Frozen Food Institute (AFFI)

Sanjay Gummalla is currently the Vice President of Regulatory and Technical Affairs at the American Froze Food Institute (AFFI). He is a food industry professional who recently transitioned to a role in food policy and advocacy with the intention of contributing to and informing science-based food safety and regulatory policies for the broader food and beverage community. Sanjay brings over 15 years of industry experience in flavor development and food applications research.

Prior to joining AFFI, Sanjay was Vice President of Product Development at Zentis North America, a global fruit preparation manufacturer. Sanjay has served as Adjunct Assistant Professor at the University of Cincinnati, where he taught food microbiology. He is a Certified Food Scientist (CFS) and a Food Safety Preventative Controls Alliance Lead Instructor. He earned a B.S. in Agriculture and a Ph.D. in Nutrition & Food Sciences from Utah State University.

Adelia Bovell-Benjamin, PhD, CFS, Board Liaison
Tuskegee University

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
HHI Search

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.


Bruce Ferree, CFS, Member
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.


Anne Goldman, Member
ACCE International

Anne Goldman is the Vice President of Consumer Research at ACCE International. She was elected as an Institute of Food Technologists (IFT) Fellow in 2010 for her international leadership in the integration of consumer sensory science to the product development profess, working with cross-functional teams.

Anne has directed consumer sensory research for many food companies. She is an active supporter of professional organizations. She is a past president of the Canadian Institute of Food Science and Technology (CIFST), past secretary of the New Zealand Institute of Food Science and Technology, and a board member for the European Sensory Network. She has chaired the international committees of IFT and CIFST, and she has mentored numerous food industry colleagues around the globe.

Russel Keast, Ph.D., CFS, Member

Deakin University

Russel Keast is a Professor of Sensory and Food Science at Deakin University, Melbourne Australia. He completed his undergraduate and postgraduate degrees from the University of Otago in New Zealand. Russell’s Ph.D. topic was the influence of lager and ale yeast strains on flavor development during fermentation. After completing his Ph.D., Russell joined Monell Chemical Senses Center in Philadelphia, where he served for four years as a Postdoctoral Fellow, working primarily on taste perception. Russell moved to Australia to join Deakin University, where he completed a Graduate Certificate in Higher Education and transitioned to a teaching/research academic.

Russell leads the Center of Advanced Sensory Science at Deakin University and is Discipline leader for Food Innovation at Deakin University in Melbourne. His research focuses on the sense of taste and the associations with diet and health. Russell has been a member of IFT since 2001 and was part of the Inaugural class of Certified Food Scientists (CFS).

Sarah Kirkmeyer, Ph.D., MBA, CFS, Member
InsightsNow, Inc.

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.


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
Frito Lay/PepsiCo

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.