Interest Groups (Divisions)

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.

Aquatic Food Products

Addresses all aspects of the science and technology of fish and shellfish including harvesting, production, preparation, processing, utilization, nutrition, and marketing.

Biotechnology

Explores opportunities in this multidisciplinary field ranging from GMO's and probiotics to microbial fermentation and plant cell culture.

Carbohydrate Division breads, yeast, oats

Carbohydrates

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

Dairy division milk pouring and splashing

Dairy Foods

Building a bridge between basic research and applied technology in the dairy industry.

Education Division scientist smiling and microscope

Educations, Extension & Outreach

A forum to discuss the continuum of food science education, from elementary school to adulthood.

Food Chemistry

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

Focusing on all aspects of food engineering to inspire innovation and help solve mutual challenges.

Food Laws and Regulations

Focuses on food policy and regulations- impact on industry, consumers & trade.

Food Microbiology

Largest professional organization of food microbiologists in the world, encompassing all areas of food microbiology.

Food Packaging

Provides leadership and technical expertise in food packaging technologies.

Food Service

Join colleagues who are focused on exploring issues related to the supply, presentation, and delivery of food.

Fruit Division - close up on various fruit types

Fruit & Vegetable Products

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

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 supermarket cart close up

Marketing, Sales & Management

Focus on marketing, sales, and management activities directly involved in the development of food and beverage products.

Muscle Foods

Uses research to enhance the processing of muscle proteins into meat products.

Non-thermal Processing

Provides a forum for discussing nonthermal technologies for processing foods such as pulsed power engineering, ultra-high pressure, ozone, and reemerging food irradiation.

Nutraceutical Division close up on nuts and pill.

Nutraceutical & Functional Foods

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

Bridging the gap between food science and health, wellness, and nutrition.

Research Development Division purple substance poured from one beaker to another

Product Development

Provides a platform for food science professionals to interact, inquire, collaborate, and develop new or improved food products, ingredients, processes and packaging.

Protein

Addresses all aspects of the science and technology of plant based, muscle based, and alternative proteins.

Quality Assurance two scientists with headcovers looking at paper in an industry setting

Quality Management

A forum for issues relating to quality assurance, quality control, and food wholesomeness.

Frozen Foods Division grocery store refrigerators

Refrigerated & Frozen Foods

Concentrates on all aspects of the preservation of foods employing refrigeration or freezing technology.

Sensory Science Division close up of woman in lab coat sniffing substance in a beaker

Sensory & Consumer Sciences

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.