Divisions Interest groups

Interest Group (Divisions)

The Institute of Food Technologists is dedicated to investing in global communities that work to ensure a safe, nutritious, and sustainable food supply for everyone. Members in our topical, interest-based groups, known as Divisions, share knowledge freely, generate learning, collaborate, and innovate through the development and sharing of knowledge through webcasts and podcasts, online forums like IFT Connect, IFT’s online community, and in-person at the IFT Annual Meeting. With 24 individual groups spanning the science of food, there are plenty of opportunities contribute, learn, or expand your network.



Collaborate and Exchange Interdisciplinary Knowledge



Promote science, technology, and their application



Explore New Disciplines and Find Your Network

Get Connected—Join an IFT Division

Members are able to join divisions of their choice when they join or at any time by updating their profile information in IFT Connect. With over 24 divisions to choose from, you will be joining a robust and engaged community of peers representing over 76 countries.
Not a member yet? No problem, you can join online today.

Access IFT Divisions Online through IFT Connect (Member Login Required)

Browse IFT's interest-based divisions below. Click through to learn more about the different ways you can connect, engage, and gain insights with professional peers around the globe.

Members! Join a Division

Update your division preferences through your IFT member account.

Acquatics division
Aquatic Food Products right arrow
Addresses all aspects of the science and technology of fish and shellfish including harvesting, production, preparation, processing, utilization, nutrition, and marketing.
Biotechnology division
Biotechnology right arrow
Explores opportunities in this multidisciplinary field ranging from GMO's and probiotics to microbial fermentation and plant cell culture.
Carbohydrates division
Carbohydrates right arrow
Addresses the science of carbohydrate chemistry, characterization, manufacture, functionality, and use in foods.
Dairy division
Dairy Foods right arrow
Building a bridge between basic research and applied technology in the dairy industry.
Education division
Educations, Extension & Outreach right arrow
A forum to discuss the continuum of food science education, from elementary school to adulthood.
Food Chemistry division
Food Chemistry right arrow
Addresses the composition and properties of food and food ingredients, and the chemical, physical, and biological changes in food constituents as a result of preparation, processing and storage.
Food Engineering division
Food Engineering right arrow
Focusing on all aspects of food engineering to inspire innovation and help solve mutual challenges.
Food Law division
Food Laws and Regulations right arrow
Focuses on food policy and regulations- impact on industry, consumers & trade.
Food Microbiology division
Food Microbiology right arrow
Largest professional organization of food microbiologists in the world, encompassing all areas of food microbiology.
Food Packaging division
Food Packaging right arrow
Provides leadership and technical expertise in food packaging technologies.
Food Service division
Food Service right arrow
Join colleagues who are focused on exploring issues related to the supply, presentation, and delivery of food.
Fruit Vegetables division
Fruit & Vegetable Products right arrow
Concentrates on the production and post-harvest handling of fruits and vegetables for processing, and the manufacturing, packaging, and storage of processed fruit and vegetable products and by-products.
International division
International Division right arrow
Promotes international scientific communication and technology transfer among food scientists through its newsletter, education programs, and hosting of non-U.S. members at the IFT Annual Meeting.
Marketing division
Marketing, Sales & Management right arrow
Focus on marketing, sales, and management activities directly involved in the development of food and beverage products.
Muscle Foods division
Muscle Foods right arrow
Uses research to enhance the processing of muscle proteins into meat products.
Non-Thermal Processing division
Non-thermal Processing right arrow
Provides a forum for discussing nonthermal technologies for processing foods such as pulsed power engineering, ultra-high pressure, ozone, and reemerging food irradiation.
Nutracuetical division
Nutraceutical & Functional Foods right arrow
Follow the latest scientific advances concerning health benefits of nutraceuticals and functional foods, and explore up-to-date industrial practices for optimizing their production and efficacy.
Nutrition division
Nutrition right arrow
Bridging the gap between food science and health, wellness, and nutrition.
Research Development division
Product Development right arrow
Provides a platform for food science professionals to interact, inquire, collaborate, and develop new or improved food products, ingredients, processes and packaging.
Protein division
Protein right arrow
Addresses all aspects of the science and technology of plant based, muscle based, and alternative proteins.
Quality Assurance division
Quality Management right arrow
A forum for issues relating to quality assurance, quality control, and food wholesomeness.
Frozen Foods division
Refrigerated & Frozen Foods right arrow
Concentrates on all aspects of the preservation of foods employing refrigeration or freezing technology.
Sensory Science division
Sensory & Consumer Sciences right arrow
Engage with colleagues who are interested and involved in the measurement, analysis, and interpretation of human beings' reactions to the characteristics of foods and related materials as perceived through the five senses.
Sustainable Food Systems
Sustainable Food Systems Division right arrow
Exploring a food system that provides healthy food to people and creates sustainable environmental, economic and social systems that surround food.
Toxicology division
Toxicology & Safety Evaluation right arrow
A forum for scientific evaluation of additives, GRAS ingredients & contaminants.
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