For celebrated food scientist and past IFT president Al Clausi, the word that comes to mind when he’s asked to reflect on his 40-year career at General Foods is “joyful.”
“I can honestly say that I enjoyed every day of it,” says the former R&D executive, who observes his 100th birthday on June 3.
Although he retired in 1987, Clausi remains a passionate advocate of food innovation. “You have to keep looking to see what can be done differently, what can be done better,” he emphasizes. Clausi’s …
IFT President Christopher Daubert reflects on the lasting impact of mentorship, community, and connection—and how the IFT network continues to inspire the next generation of food system leaders.
IFT President Christopher Daubert explores how the IFT community is helping food system professionals navigate industry tipping points through collaboration, advocacy, and science-driven solutions.
Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.
The number of Gen Z personnel in the workforce has now surpassed that of baby boomers. What does this mean for the food science profession?
IFT President Christopher Daubert examines the evolving food science education landscape and IFT’s efforts to prepare future industry leaders.