A Community for All Seasons

The idea of a typical career path conjures images of a ladder, in which someone moves steadily—and unidirectionally—through a series of steps from individual contributor to manager to senior leader. While this may remain accurate in some situations, there’s not a one-size-fits-all career path in today’s dynamic work environment. This is especially true for those pursuing careers within the science of food.

For example, a career path looks much different for someone who works in research and development, production, or quality versus someone who has transitioned into business leadership, sales, or marketing. And company size makes a difference as well. The role of a peer working at a small startup will look very different from someone at a large multinational food company or a government agency. My own career path, tapping into both food science and business, looks quite different than that of my peers across industry, academia, and government.

The beauty of IFT is that none of that matters. You can be a student trying to figure out what you want to do with your life, a retiree looking to stay connected to the work that enriched you for so many years, or anywhere in between. There is a place for everyone here.

For me and many of my peers, the single biggest benefit of IFT is the community. Diverse ideas are the key to growth and innovation, and IFT gives me immediate access to credible perspectives that I otherwise wouldn’t get. This has proven invaluable when I’ve been faced with a challenge, or a new opportunity presents itself, and I need unbiased input from someone I can trust.

One of the most exciting things is that the IFT experience is completely customizable.

One of the most exciting things is that the IFT experience is completely customizable. It was important to me to build connections with people who live and work relatively close by, so one of the first things I did 20-plus years ago was get involved with the Minnesota Section of IFT. There are 47 IFT Sections, including ones in Canada, Japan, Mexico, and the United Kingdom, and each provides ample opportunities to network and share information with others in a geographic area. From golf outings and trivia nights to educational symposiums and suppliers’ nights, these events provide a perfect way to get to know people, gain some knowledge, and have a little fun in the process. 

Since there are a variety of directions you can take a career in this field, IFT also offers discipline-specific Divisions centered around different topics. It’s probably not a surprise that I like to stay plugged into the Food Microbiology Division, Food Safety & Quality Management Division, and Nonthermal Processing Division. There are 25 to choose from, each providing opportunities for learning and connection on relevant topics. 

A sense of community is impossible to create if people don’t feel like they belong. IFT recognizes that and has worked with its members to create four Member Resource Groups that speak to the unique needs of traditionally underrepresented groups of people. It has been exciting to see the enthusiasm, growth, and momentum within these groups since the first two were introduced just two years ago. The science of food community will only grow stronger as we embrace the richness of our differences and create an environment where people feel welcomed, supported, and heard. 

Shima Shayanfar, my fellow IFT member and a founding member of the IFT Women’s Resource Group (among other volunteer roles), recently shared, “The benefits of being an IFT member change throughout your career. Early on it’s about finding opportunities and through the years, you find more purpose and value in being part of a group that wants to make an impact. Coming from a different part of the world, speaking a different language, and yet being accepted, acknowledged, and appreciated has made IFT a very exciting, inclusive, and enjoyable community to be part of.” 

With its wealth of resources, research, training, and tools, IFT provides a valuable space for more than networking and collaboration. But it’s the people, who bring their diverse backgrounds, unique experiences, and passion for solving the complex challenges our global food system faces, that make IFT a vibrant community to be part of. I encourage you to invite your colleagues and peers to experience it for themselves.ft