About the Magazine and Editorial Team

Food Technology is the leading publication addressing all facets of food science and technology. Its in-depth and balanced coverage includes the latest research developments, industry news, consumer product innovations, and professional opportunities.

Editorial Staff 

  
 
Mary Ellen Kuhn | [email protected]
Executive Editor and Assistant Director of Publications

Responsibilities: Editorial content of Food Technology magazine
Education: BA English, Duquesne University; MA English, Indiana University of Pennsylvania
Experience: Prior to joining IFT in 2008, she spent more than 20 years covering the food industry for a variety of trade publications and was most recently editor of Confectioner magazine. Her professional experience also includes freelance writing and work in academic public relations and on a community newspaper.
 
Leslie Pappas | [email protected]
Director of Publications | Production
Responsibilities: Art direction, day-to-day design and production management for Food Technology magazine and Program & Exhibit Directory.
Education: BFA, The School of the Art Institute of Chicago
Experience: Leslie has more than 20 years’ experience as an art director for business-to-business publications in the manufacturing, engineering, building, scientific, food, and packaging industries, and has worked in advertising, marketing, and promotions.
 
Kelly Hensel | [email protected]
Senior Digital Editor
Responsibilities: Culinary Point of View column, IFT.org department, Daily News on ift.org, The Weekly and IFTNEXT newsletters.
Education: BA English-Journalism/Marketing, North Central College 
Experience: Prior to joining the IFT staff in 2008, she was an associate editor and web editor for Perfumer & Flavorist, a monthly trade magazine serving the fragrance and flavor industries. 
 
Margaret Malochleb | [email protected]
Associate Editor
Responsibilities: News, New Products, IFT World, Events, and feature writing.
Education: BA, German Language and Literature, The Ohio State University 
Experience: She has worked in the editorial and corporate communications fields for more than 25 years, writing about a diverse range of subjects for the financial services, banking, insurance, and chemical process industries.
 
Jane M. Caldwell | [email protected]
Contributing Editor
Responsibilities: Food Safety and Quality column
Education: BS Agriculture, University of Florida; MS Poultry Science, University of Missouri; PhD Food Science/Microbiology, North Carolina State University
Experience: She has more than 20 years of diverse experience in research and development in food, animal food, water, poultry production and aquaculture. She has spent the last three years directing microbiology and research in third-party analytical testing laboratories while writing informative white papers for client education. She has also published in peer-reviewed journals and popular press including Feedstuffs, Progressive Dairyman, and Hay and Forage Grower magazines.   
 
Tara McHugh | [email protected]
Contributing Editor
Responsibilities: Processing column
Education: BS Food Science, Cornell University; PhD Food Science, University of California, Davis 
Experience: Research Leader at USDA's Agricultural Research Service in Albany, Calif. McHugh has more than 22 years’ experience in food processing, chemistry, and engineering research at USDA. She has authored or co-authored over 105 peer reviewed publications and nine patents, three of which have been licensed. She currently leads the Healthy Processed Foods Research Unit on a wide range of high impact research projects to improve healthfulness, marketability, and safety of foods through development and implementation of novel, sustainable processing technologies.  
 
Linda Milo Ohr | [email protected]
Contributing Editor
Responsibilities: Nutraceuticals column
Education: BS and MS, Food Science, University of Illinois at Urbana-Champaign 
Experience: Prior to becoming a contributing editor to Food Technology in 2002, she was a technical editor with Prepared Foods magazine from 1997 to 2002, covering ingredient technology, nutraceuticals, product development, and new products. Prior to that, she was an Associate Project Leader at Silliker Laboratories Corporate Research Center. Her food industry experience includes R&D responsibilities with Keebler Co.   
 
Claire Koelsch Sand | [email protected]
Contributing Editor
Responsibilities: Packaging column
Education: BS and MS Packaging, Michigan State University; PhD Food Science and Nutrition, University of Minnesota 
Experience: Owner of Packaging Technology and Research in Stillwater, Minn. With more than 30 years of experience in food packaging from basic research and development to strategic analysis and everything in between, she integrates material science, active and intelligent packaging, ingredient technology, and food processing strategies to launch new products and extend the shelf life of existing products. She provides project-based strategy, technology, consulting, and coaching services to food and packaging companies and is an adjunct faculty member at Michigan State University, California Polytechnic State University and the University of Minnesota.   
 
A. Elizabeth Sloan | [email protected]
Contributing Editor
Responsibilities: Consumer Trends column, State-of-the-Industry reports 
Education: BS Food Technology, Rutgers University; PhD Food Science, Mass Communications minor, University of Minnesota 
Experience: Prior to becoming a contributing editor to Food Technology in 1993, she served as columnist for several food industry magazines, editor-in-chief of McCall's magazine, senior vice-president and worldwide director of food and nutrition at Hill and Knowlton, Inc., public relations agency, director of the Good Housekeeping Institute, editor-in-chief of Cereal Foods World and Cereal Chemistry, scientific director of the American Association of Cereal Chemists, and manager of nutrition communications and technical services for General Mills, Inc. She is president of Sloan Trends & Solutions, Inc., Escondido, Calif., a communications firm specializing in the food industry. She has written more than 150 articles, co-authored two textbooks on nutrition, and received several communications awards. She is a professional member of IFT.  
 
Gülhan Ünlü | [email protected]
Contributing Editor
Responsibilities: Food Safety and Quality column
Education: BS Food Engineering, Hacettepe Üniversitesi; MS Food Science, University of Wisconsin–Madison; PhD Food Science, University of Wisconsin–Madison 
Experience: She is an associate professor in the cooperative School of Food Science for the University of Idaho and Washington State University and runs a research laboratory focused on food microbiology and biotechnology. She has also written or co-authored a number of research papers published in peer-reviewed journals.
 

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