IFT announces election results; Getting to know Bertrand Emond

News about IFT members and events

Margaret Malochleb

Food Technology Magazine

IFT announces election results

Congratulations to the following individuals, who have been elected as IFT leaders and will take office on Sept. 1, 2020: President-Elect Vickie L. Kloeris; Board of Directors members Chris Daubert, Darryl Sullivan, Pam Vaillancourt, and Randy Worobo; and Nominations & Elections Committee members Colin Dennis, Tatiana Koutchma, and Carmen I. Moraru.

Harris Award nominations sought

Nominations for the 2020 Ohio State University Harris Award for Excellence in Food Science & Technology are being accepted. The award was named for Ronald D. Harris, adjunct professor in the Department of Food Science and Technology at Ohio State University. It is presented annually to recognize excellence in and contributions to food science, food technology, or related disciplines. Review of the nominations will begin May 1. For more information, email Kelly Elisar at elisar.1@osu.edu. To access the nomination form, visit fst.osu.edu/about-us/harris-award-0/award-nomination-form.

Wilson elected to GFSI board

IFT member Craig Wilson, vice president of quality assurance and food safety at Costco, has been elected co-chair representing the retail sector for the Global Food Safety Initiative (GFSI). The co-chair role is part of the organization’s new leadership structure in which the 24 board members vote for a co-chair and vice-chair to represent the retail sector and the manufacturing sector. Among the responsibilities GFSI board members are tasked with are identifying priority issues, providing strategic direction, and encouraging broader implementation across the industry. Wilson also serves on the Advisory Council for IFT’s Global Food Traceability Center.

Guilfoyle joins Kemin

Kemin Industries has hired IFT member Emily Guilfoyle as the bakery R&D manager. In her new role, Guilfoyle will be responsible for technological advancements in innovation and new product development, in addition to creating custom blends and solutions as part of bakery customer support. Guilfoyle’s bakery knowledge and expertise in ingredient functionality will help support cross-functional team members and customer opportunities.

Guilfoyle, an IFT member, previously held positions at Corbion, where she specialized in enzyme technology and other quality-improving ingredients in baked snack goods, and T. Marzetti, where she managed projects—from benchtop to full-scale production and commercialization—related to finished bakery products and other innovations for the company’s retail brands and food-service. Additionally, she supported product/process improvements in T. Marzetti’s production facilities.

Lewin serving as acting executive director

IFT member Nolan Lewin is serving as acting executive director and director of operations at the Rutgers Food Innovation Center (FIC). Lewin is responsible for managing the South and North facilities and staff of the FIC, as well as handling oversight of manufacturing operations to ensure that the production of products meets all regulatory requirements and the facilities meet U.S. Department of Agriculture standards.

Have some news to share about yourself or another IFT member? Email mmalochleb@ift.org.

Getting to know Bertrand Emond

Each month, we meet one of IFT’s valued volunteers.

As head of membership & training and culture excellence lead at UK-based Campden BRI, Bertrand Emond has been helping companies of all sizes from all parts of the agri-food chain to survive and grow. Campden BRI, says Emond, “is the world’s largest independent provider of practical scientific, technical, regulatory, training, and information support to the food, drink, and allied industries. We currently serve over 2,500 member companies, ranging from large international businesses to small, individual operations, in 86 countries worldwide.”

Emond, who holds master’s degrees in food science & technology and business administration, has taken part in local, regional, national, and international initiatives aimed at supporting businesses with respect to quality, safety, efficiency, and innovation.

An IFT member for more than 30 years, he is equally enthusiastic about serving the industry through volunteering. Recent experiences include serving as a mentor for the IFTSA Global Challenge and becoming involved in activities related to the Emerging Leaders Network and the Volunteer Leadership Summit. In addition, he says, “We are the proud sponsor of the Campden BRI IFTSA Research Video competition, and I organize the study tour in the UK for the winner.”

Emond currently chairs the British Section, and his passion for supporting the food industry through the acquisition of skills and knowledge, and the furthering of shared goals, is apparent. “I enjoy helping people to solve their problems, making connections between people with common interests or who can help each other, encouraging students to have a career in the food industry and supporting young and emerging talents to achieve their full potential.”

Of the many volunteer experiences that have had an impact on Emond, he points to his involvement with the Global Challenge as one of the most satisfying. “The food and drink industry is particularly dynamic and continues to present challenges, particularly those related to innovation and sustainability,” he explains. “To ensure the industry continues to grow and meet these challenges, it is essential to attract creative, intelligent, gifted students. The Global Challenge has been encouraging the brightest students to consider a career in the food and drink sector and has been giving them a unique opportunity to participate in a ‘real-life’ food innovation and development process and gain key practical skills that you just couldn’t get from a textbook. Mentoring teams of students from around the world during the challenge over the IFT Food Expo week has been particularly rewarding.”

When it comes to the fundamental challenges facing the food industry, Emond believes that the effective use of science and innovation are critical to reducing environmental impact, meeting the growing global demand for food, and developing new products to meet diet and health requirements. “I am excited about supporting efforts to unlock, nurture, and drive innovation and system thinking in the industry that helps us to meet these challenges,” he says.

Section Meetings*

Alamo

April 23: Golf Outing & Scholarship Awards Dinner. San Antonio, Texas. Click here.

Great Lakes

April 21: Suppliers’ Night. Battle Creek, Mich. Click here.

Lake Erie

May 19: Golf Outing. Solon, Ohio. Click here.

May 20: Suppliers’ Expo. Solon, Ohio. Click here.

Northeast–Updated

Oct. 6: Food Industry Expo. Worcester, Mass. Click here.

Northern California–Canceled

April 27: Golf Outing and Networking. Danville, Calif. Click here.

April 28: Suppliers’ Night. Pleasanton, Calif. Click here.

Ohio Valley

April 30: Suppliers’ Expo. West Chester, Ohio. Click here.

*Current information as of Food Technology press time.

Save the date: IFT20

Inspiring those who attend to pivot, evolve, grow, and expand their thinking, IFT20 will focus on shifting how science of food professionals formulate, package, and experience food science and technology. Registration is now open for the annual event, in which the most creative minds in the science of food will come together to share the latest research, discuss innovative solutions, and delve into forward-thinking topics. Learn what trends are on the horizon while interacting with the companies at the forefront of food science and technology. At IFT20, attendees can share and be challenged, question and taste, break boundaries, and help redefine the future of food.

More than 100 best-in-class education sessions will be offered, reflecting the latest research, global trends, and developments. In addition, pre-event short courses will be offered on July 11–12 that cover a range of industry topics. For more information on the courses listed below, visit https://www.iftevent.org/learn/short-courses:

• Certified Food Scientist (CFS) Prep Course

• Survey of Flavor Technology: Applications and Interactions

• Food Science for the Non-Food Scientist

• Labeling Requirements and Implications for Food Marketed in the U.S.

• Product Development Through the Eyes of the Consumer

• Introduction to Machine Learning, AI and Emerging Computational Tools

• Design Thinking: Powerful Methods to Improve Your Product Development

• FSNFS: Cannabis Edition

• Trends Course

• Starch Science Solutions

• Battle of Proteins Competition