When it comes to diversity, equity and inclusion, actions speak louder than words, according to the panelists who participated in Monday’s session, “State of The Profession (Part 2): Unlocking Excellence through Inclusion in a Diverse Team.”
Panelists Kristen Anderson, vice chair at European Women on Boards and former chief DEI Officer at Barilla, Carla Kupe, gender and racial equity program director at YWCA, and Sherri Dublin, vice president, DEI, culture and communications at…
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.
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?
An award-winning graduate student offers tips for success--and how to make an impact.
IFT President Christopher Daubert examines the evolving food science education landscape and IFT’s efforts to prepare future industry leaders.
Executive recruiter Moira McGrath underscores the importance of crafting an effective résumé and offers guidance on how to do it.