Dr. Catherine KileluDr. Catherine Kilelu is a Senior Research Fellow and Head of Program for the Agriculture, Food and Nutrition Security (AFNS) Program at the African Centre for Technology Studies (ACTS) in Nairobi, Kenya. Dr. Kilelu holds a Ph.D. in Social Sciences from Wageningen University in the Netherlands. She leads a multidisciplinary team at ACTS to implement a diverse portfolio of partnership projects on sustainable and inclusive innovation-driven agri-food systems transformation for FNS and improved livelihoods in sub-Saharan Africa. Her research interests are agri-food systems innovation and transitions linked to sustainability, digitalization, inclusive development, and resilient livelihoods. She has published on these themes and is an editor with the Journal of Agriculture Extension and Education-Competence for Rural Innovation and Transformation. She is a member of the Lancet COVID-19 Commission Task force on Green Recovery.

Shanoo SaranShanoo Saran, Managing Director, Country Operations, Food Systems for the Future Institute. Shanoo Saran is an operations and partnerships strategist with 15 years of experience in the food & agriculture and development sectors, having worked and lived across four continents. Formerly the co-founder and COO of the Farm to Market Alliance – recognized amongst Fast Company’s 2019 Most Innovative Companies in Africa, Shanoo has held senior positions in and worked closely with the leadership of government, international development and private sector. She has successfully built diverse teams across countries, setup and led new impact-focused innovations, and advised organizations on sustainable market entry and business model design to deployment. Shanoo is currently focused on the confluence of / innovation across food & agriculture, technology and finance sectors to build responsible and inclusive businesses. She also serves on the advisory boards of two early-stage tech startups as a founding member. Shanoo holds an MBA in Social Entrepreneurship from Oxford University’s Saïd Business School.

Corey O’Hara Corey O’Hara is an agriculture and nutrition professional specializing in ethical sourcing and value creation for smallholder farmers. Corey received his PhD from Tufts University, where he researched the interactions between agricultural markets, diet quality, and gender. He also holds a Master’s degree in International Environment and Resource Policy and a Master’s degree in Agriculture, Food, and the Environment from Tufts, as well as a Bachelor’s degree in Linguistics from Harvard.

Previously, Corey worked at the U.S. State Department and as Associate Director of the Clinton Global Initiative on efforts to solve global poverty through public-private partnership. From 2008 to 2010, he founded and coordinated the Haiti Action Network, a multisector group of actors engaged in long-term development, recovery, and reconstruction efforts. Corey has supported iDE since 2006 on a range of projects as well as new partnership development, and he assumed the role of Country Director for the Nepal office in 2020. Corey serves as Editor-in-Chief of the Food and Nutrition Bulletin, a peer-reviewed academic journal focused on global nutrition and human security.


Matt TeegardenMatt Teegarden, PhD is a food chemist and science communicator, with experience in both industry and academia. Matt is currently the Senior Researcher in the Foods for Health initiative at Ohio State, where he is largely responsible for the development and advancement of scientific operations and communications. Outside of work and IFT involvement, Matt enjoys baking and participating in LGBTQ+ recreational sports leagues around Columbus.

Latest News

Food Science and Technology Research Gets a Long-Awaited Boost

The National Science Foundation’s new Directorate for Technology, Innovation and Partnerships fuels funding for the food-energy-water system and offers opportunities for IFT to weigh in.

Tackling Talent Acquisition

Managers seeking to fill a job opening in the current competitive environment need to remember that market conditions have changed over the past two years and traditional hiring approaches don’t necessarily apply. Recruiters have some advice.

Speaking Up for Soy

Soy researcher Mark Messina shares his thoughts on the ways in which the NOVA food classification system paints plant-based meat and dairy alternatives in an unfavorable light.

Adding Value, Cutting Waste

Kenyan entrepreneur Yvonne Otieno developed a successful fruit exporting business and introduced mobile drying operations.

Time and Money Reset Dinner Dynamics

This article explores the impact of inflation on dinnertime meal patterns.

Latest From IFTNEXT right arrow

Enzyme technology enables efficient PET recycling

France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

More Brain Food

Food Science and Technology Research Gets a Long-Awaited Boost

The National Science Foundation’s new Directorate for Technology, Innovation and Partnerships fuels funding for the food-energy-water system and offers opportunities for IFT to weigh in.

Baby Formula Shortage and the Role of Global Food Safety Standards

To learn more about global food safety standards and what they could mean for alleviating shortages, including in the instance of baby formula, we asked IFT’s own Steve Havlik to address a few questions.

IFT's Engagement on the Closer to Zero Initiative for Baby Foods

Toxic element exposure in early life and toxic metals in tainted baby foods are top of mind for the U.S. Food and Drug Administration (USDA) and FDA as they work to safeguard the food supply. Last year, the USDA announced a new action plan called Closer to Zero, which identifies steps the agency will take over the next three years to reduce exposure to toxic elements from foods eaten by babies and young children. Read more about how IFT’s is engaging with this initiative.