John Ruff

Globalization, water scarcity, climate change, and food insecurity are some of the critical issues creating a new leadership challenge for the food science profession. At the same time, many of today’s leading food scientists are reaching retirement age. With that in mind, it has never been more urgent or more important to make sure we are developing a pipeline of bright young people who are qualified and ready to enter the field. They not only must replace the leaders of our profession, b…

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