• Daniel Granato, PhD; University of Limerick, Ireland
• Tatiana Koutchma, PhD; Agriculture and Agri-Food Canada, Canada
• Witoon Prinyawiwatkul, PhD, CFS; Louisiana State University, USA
• Donald Schaffner, PhD; Rutgers University, USA

• Nicolas Bordenave, PhD; INRAE, France
• Adriano Gomes da Cruz, PhD; Instituto Federal do Rio de Janeiro, Brazil
• Mario Estévez, PhD; University of Extremadura Ciencias, Spain
• Carmen Gomes, PhD; Iowa State University, USA
• Lauren Jackson, PhD; CFS; US FDA, USA
• Jiang Jiang, PhD; Jiangnan University, China
• Marciane Magnani, PhD; Federal University of Paraíba, Brazil
• Hang Xiao, PhD; University of Massachusetts Amherst, USA

• Alberta Aryee, PhD; Delaware State University, USA
• Jinsong Bao, PhD; Zhejiang University, China
• Daniela Bermudez-Aguirre, PhD; USDA-ARS Eastern Regional Research Center, USA
• Oluwafemi Caleb, PhD; Stellenbosch University, South Africa
• Rossella Caporizzi, PhD; University of Foggia, Italy
• Chang Chen, PhD; Cornell University, USA
• Harold Corke, PhD; Guangdong Technion – Israel Institute of Technology, China
• Marthe De Boevre, PhD; Ghent University, Belgium
• Olivier Habimana, PhD; Guangdong Technion – Israel Institute of Technology, China
• Kate Howell, PhD; University of Melbourne, Australia
• Andrea Liceaga, PhD; Purdue University, USA
• Yuan Liu, PhD; Shanghai Jiao Tong University, China
• Gloria López-Gálvez, PhD; European Food Safety Authority, Italy
• Vibeke Orlien, PhD; University of Copenhagen, Denmark
• Jennifer Perry, PhD; University of Maine, USA
• Mahendran Radhakrishnan, PhD; National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), India 
• Moumita Ray, PhD; ADM, USA
• Ben Redan, PhD; US FDA, USA
• Joe Regenstein, PhD; Cornell University, USA
• Philip Soladoye, PhD; Agriculture and Agri-Food Canada
• Luxin Wang, PhD; University of California–Davis, USA
• Shujun Wang, PhD; Tianjin University of Science and Technology, China
• Martha Verghese, PhD; Alabama A&M University, USA

Emeritus Editor: Manfred Kroger, PhD; Pennsylvania State University, USA

• Christie Tarantino-Dean, FASAE, CAE; CEO and Publisher 
• Bryan Hitchcock, Chief Science & Technology Officer
• Amanda Ferguson, Director, IFT Scientific Journals
• Andrew Kiefer, Editorial Coordinator

The editorial boards of IFT’s journals are structured to have multiple editors with expertise covering all aspects of the journal’s scope, to ensure that all manuscripts submitted to the journal are adequately assessed by experienced editors in the specific field of the manuscript’s topic.

There are 4 levels of editors:

Editor in Chief: Leads and makes appointments to the editorial boards, guides strategy and vision of the journal, sets journal policies, also serves as Scientific Editor. The Editor in Chief is appointed by the IFT Board of Directors.

Scientific Editors: Screen manuscript submissions in their general topical area of expertise (e.g., chemistry, engineering, sensory), make immediate decisions on whether submissions should be considered for further review, assign Associate Editors with narrower expertise in the topic, commit final decisions on all submissions, and support the Editor in Chief with scope refinement and other strategic and policy decisions. New Scientific Editors are typically recruited from the Associate Editors.

Associate Editors: Assess submissions that are assigned to them, sometimes recommending rejection without further review; in most cases, find and invite appropriate reviewers with the right expertise and no conflicts of interest, with a goal to secure at least 3 high-quality (detailed, constructively critical) reviews. Make recommendations after peer review, adding their own assessment comments. Provide valuable input to Scientific Editors and Editor in Chief on processes, scope, and strategy. New Associate Editors are typically recruited from the Editorial Board Members at Large.

Editorial Board Members at Large: Primary reviewers who have a history of providing detailed, appropriate, critical reviews for the journal, who commit to reviewing for the journal at least 6 times per year and promote the journal, such as by recruiting submissions.

All journals editors are expected to attend regular editorial board meetings and to share their insights on the journals to staff and the Editor in Chief. Editorial board terms vary from 2 to 5 years, depending on the role. Scientific Editors and the Editor in Chief have term limits.

IFT aims to have an editorial board and pool of reviewers that reflects the diversity of our readership, authorship, membership, and the broader science of food community. Read more about DEI at IFT.

If you would like to be considered as a candidate for the editorial board, complete this form to let us know.

If you would like to serve as a reviewer, read more on our Reviewer Resources page.