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 

Bob Swientek | [email protected]
Director of Publications | Editor-in-Chief, Food Technology Magazine

Responsibilities: Overall responsibility for Food Technology magazine and peer-reviewed scientific journals.
Education: BS Journalism, Northern Illinois University 
Experience: Bob Swientek is a 25-year veteran of food, beverage, and consumer packaged goods publishing including prior chief editor responsibilities at Prepared Foods, Food Processing, and Brand/Packaging. He has written hundreds of articles on product development, food and beverage processing, packaging, marketing, and business. He has conducted numerous conference programs on new food products and food packaging.
 
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.
 
Karen Nachay | [email protected]
Senior Associate Editor
Responsibilities: Ingredients column
Education: MS Food Science, University of Illinois at Urbana-Champaign
Experience: She writes about ingredient research and developments, global issues, and consumer and culinary trends that affect the food industry, specifically the product development sector. Prior to joining IFT, she worked in technical applications and research and development for two food ingredient companies. She has also been on the staff of an academic/trade magazine and has written articles for a food industry trade publication. She is a member of IFT.
 
Toni Tarver | [email protected]
Senior Technical Editor
Responsibilities: Inside Academia column, writing features, and editing columns and features
Education: BA Psychology, University of Illinois at Chicago 
Experience: She has written and edited content about health care, law, nutrition, and science for many years, developing substantive matter for books, magazines, newsletters, and other communicative materials at high-profile organizations such as the Joint Commission on Accreditation of Healthcare Organizations, the American Bar Association, and the Institute of Food Technologists.
 
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.
 
Roger A. Clemens | [email protected]
Contributing Editor
Responsibilities: Food, Medicine & Health column
Education: AB Bacteriology, MPH Nutrition, DrPH Nutrition/Biological Chemistry, University of California, Los Angeles 
Experience: Prior to becoming a contributing editor for Food Technology in 2004, he was the Scientific Advisor for Nestlé USA for more than 21 years. He also served as Director of Analytical Research at the University of Southern California for five years. Currently, he is Associate Director of the Regulatory Science program and Adjunct Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy and the consulting Scientific Advisor for ETHorn. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 200 invited domestic and international lectures, and served as an expert panel member in the food industry, scientific organizations, trade associations, and regulatory agencies in the United States and Canada. A spokesperson for IFT, his long list of professional activities includes serving as a member of the USDA 2010 Dietary Guidelines Advisory Committee. He is a Professional Member and Fellow of IFT.  
 
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.  
 
Neil H. Mermelstein | [email protected]
Editor Emeritus & Contributing Editor
Responsibilities: Food Safety & Quality column 
Education: BS Engineering Chemistry, Christian Brothers College; MS Chemical Engineering, Technical Journalism Minor, Iowa State University
Experience: After six years in Products Research at the Procter & Gamble Co., he spent the next 37 years on the editorial staff of Food Technology magazine, retiring at the end of 2007 but continuing as a regular columnist for the magazine since then. A longtime member of IFT, he was named an IFT Fellow in 2007 for contributions to food science and technology through communication, and in 2008 he received IFT’s Calvert L. Willey Award for service to IFT.  
 
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: President 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 and California Polytechnic State University.  
 
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.  
 

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