Carbohydrates division

Carbohydrate Division

Addresses the science of carbohydrate chemistry, characterization, manufacture, functionality, and use in foods.


Join Today


Ready to Join IFT?

Gain access to an invaluable network, resources, and insights to help you make greater contributions through your work and to the future of food.


Quick Information and Links

Chairperson Login IFT Connect Not a Member Yet?  Social
Anna Hayes Carbohydrate Division
 Sign Up & Join Us Online  Linked In logo
farm landscape


Adults talking in a meeting around a table


Year Founded
food variety spread on table


Countries Represented by Members


The term “carbohydrate” is derived from the German word kohlenhydrate and French term hydrate de carbone, because most simple carbohydrates contain atoms of carbon plus atoms of hydrogen and oxygen in the same ratio as they occur in a water molecule.

Noteworthy Programs

Special Programs/Events

The Carbohydrate Division strives to carry out programs and events that meet the diverse interests of all IFT members in the carbohydrate field. We hosted a hackathon, in which teams of students were tasked with the challenge of devising a solution to reduce sugar content in baked goods. We aim to continue hosting hackathons every other year, so keep an eye out! There are other initiatives in the works – such as a video competition and research exchange program. Follow us on LinkedIn and IFT Connect to learn more about these opportunities and others in the future!

Follow us on IFT Connect

Career Development Programs

The Carbohydrate Division provides several career development programs and hosts events in-person and virtually throughout the year. Notably, we have organized group eMentoring sessions on various topics such as learning about continuing education and collaborating with other professionals. As part of IFT FIRST, the Carbohydrate Division holds a virtual oral competition for student members. The Division also offers networking opportunities – such as a social and Division leadership team breakfast at IFT FIRST – in addition to providing opportunities to connect throughout the year via the Division social media pages.

Educational Content and Programs

“Practice the philosophy improvement. Get a little better every single day” – Brian Tracy. The Carbohydrate Division is poised to help you add more to your knowledge base regarding carbohydrates and their roles in food and health. This is through the Division’s educational content and programs, which include webcasts, podcasts, fireside chats, and the resource library. The resource library is an online compilation of key carbohydrate content in terms of publications, books, institutional research centers, and universities around the globe for IFT members. Adding more knowledge with these resources will certainly keep you updated with recent trends and science in the world of carbohydrates.

Division Accomplishments/Recognition

  • The Outstanding Volunteer award honors a current Division member who provided exemplary volunteer work to the Division in the current year. The 2021-2022 recipient is Michelle Oppong Siaw.
  • The Outstanding Service award honors current Division members who have demonstrated a history of service to the Division or field. The 2021-2022 recipient is Radhika Bharathi.

Division Oral Competition Finalists

  1. Temperature of plasma-activated water and its effects on the hydration properties of starches, Akua Okyere, University of Minnesota (First Place)
  2. Development of Nanocellulose Incorporated Oleogel Matrix for the Encapsulation and Colon-targeted Delivery of the 5-aminosalicylic Acid, Zijin Qin, University of Georgia (Second Place)
  3. Effects of High Protein-Digestibility (HD) Trait on Sorghum Endosperm Functionality in Chemically Leavened Batter System, Gabrielle Scott, Texas A&M University (Third Place)
  4. Effect of Apparent Amylose Content on System Parameters and Cooking Properties of Fortified Rice Kernels, Nithya A, Indian Institute of Technology Kharagpur (Finalist)
  5. Application of nanotechnology to add value to crude starches generated by the North American pulse protein refining operations, Abdelhamid Himat, University of Alberta (Finalist)
  6. Reinforcement of pea protein gel by incorporation of low methyl esterified pectin, Dan Zhang, The Ohio State University (Finalist)

How to Join a Division

Joining a Division is easy! Signing up for a Division gives you access to the Division’s IFT Connect Community, signs you up for their newsletter, and gives you access to Subject Matter Experts in the field. To sign up for a Division, visit IFT-Divisions. After signing into your account, check the boxes of the Divisions you would like to be involved with and click save.

Sign Up