Jodi Helmer

Panelists discuss Diversity in the WorkplaceWhen 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…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Jodi is a freelance journalist whose work has appeared in publications like Sierra, Entrepreneur, NPR, National Geographic Traveler, AARP, Farm Life, Hemispheres, Civil Eats, and The Guardian.
Placeholder

Manual Feature

Latest News

Experts Explore the Evolving Employment Landscape

Panelists in a Business FIRST session point to changes in job-seeker and employee priorities.

Delivering on Benefits

Benefits matter. In fact, securing better benefits is the number two reason for a job change, second only to a salary increase, according to data from management consulting firm McKinsey & Company.

Getting a Handle on Hybrid Work Weeks

More employees expect to work from home part of the week, but for those in the science of food, it’s not always feasible.

Leadership in a Changing Landscape

IFT President Sean Leighton reflects on the importance of data literacy in science of food careers.

Salary Slowdown

IFT’s 2024 research report reveals a slight decline in median salaries, an emerging emphasis on salary transparency, and evolving workplace demographics for U.S. science of food professionals.