General Content

Editorial Board

Allen Foegeding

Editor in Chief

E. Allen Foegeding 
William Neal Reynolds Distinguished Professor 
Department of Food, Bioprocessing and Nutrition Sciences 
North Carolina State University 

Scientific Editor

Shelly Schmidt 
University of Illinois at Urbana-Champaign 
  

Associate Editors 

  • G. Keith Harris, North Carolina State University 
  • Richard Hartel, University of Wisconsin 
  • Helen Joyner, University of Idaho/Washington State University 
  • Enrique Palou, Universidad de las Americas, Puebla, Mexico 
  • Denise I. Skonberg, University of Maine

Editorial Board 

  • Dawn Bohn, University of Illinois
  • Terri Boylston, Iowa State University
  • Wayne Iwaoka, University of Hawaii
  • Debra Korte, University of Illinois
  • Clint Stevenson, North Carolina State University 

IFT Headquarters Support Staff 

  • Christie Tarantino-Dean, FASAE, CAE; CEO and Publisher
  • Eric Schneider, Senior Vice President, Strategy & Communications
  • Amanda K. Ferguson, Director, IFT Scientific Journals
  • Brian MacKenzie, Publications Production Coordinator 

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Please reach out to the JFSE Editorial Team with any questions.

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Latest News right arrow

FDA extends comment period for the intentional adulteration rule draft guidance

The FDA is extending the comment period for the third installment of the draft guidance designed to support compliance with the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) rule under the FDA Food Safety Modernization Act (FSMA).

FDA asks for voluntary reporting of temporary closures during COVID-19 pandemic

While most food production and supply chains have been resilient during the pandemic, there are FDA-regulated food establishments that have closed temporarily or face challenges that could lead to closures because of COVID-19.

Barry Callebaut to acquire GKC Foods in Australia

The Barry Callebaut Group, a manufacturer of chocolate and cocoa products, has signed an agreement to acquire GKC Foods (Australia), a producer of chocolate, coatings, and fillings, serving many consumer chocolate brands in Australia and New Zealand.

Report identifies regenerative agriculture opportunities

A just-released report from the nonprofit group Forum for the Future highlights ways in which regenerative agriculture can help make the food system more resilient.

U.S. restaurant industry continues its slow recovery

Customer transactions at major U.S. restaurant chains declined by 21% in the week ending May 17 compared with the same period last year, a slight gain from the previous week’s 23% decline and the fifth consecutive week of improvement, reports The NPD Group.

Editorial Board