CHICAGO – April 8, 2024 – The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), has elected Jenna Fryer from Oregon State University to its Board of Directors where she will serve as the Vice President of Events and Experiences. Fryer’s term will start on September 1, 2024, and last for one year.

IFTSA is a mission-driven organization that supports student members and chapters and aims to develop the leaders in the future of the science of food.

A native of North Syracuse, New York, Fryer completed her undergraduate studies at The Ohio State University in Columbus, Ohio. In 2019, Fryer was a member of The Ohio State University’s College Bowl team that advanced to the finals at IFT FIRST in New Orleans. She was named a 2020 Distinguished Senior at The Ohio State University College of Food, Agriculture, and Environmental Sciences (CFAES). She is currently a Doctoral Candidate in Dr. Elizabeth Tomasino’s Enology lab and is a host of Inspiration Dissemination, a podcast highlighting the work of graduate students from various disciplines at Oregon State University. She plans to pursue a career as a sensory scientist in the food industry while promoting curiosity and trust in food science.

“I love food science for its vibrant community of professionals and students who are passionate about food and nourishing the world! Through collaboration we will be able to continue to ensure safe, nutritious, and tasty food, which is precisely the environment IFT is able to foster,” said Fryer.

As an IFTSA Board Member, Fryer will have the opportunity to attend IFT FIRST: Annual Event and Expo, which is being held July 14-17, 2024, at McCormick Place in Chicago. IFT FIRST (Food Improved by Research, Science, and Technology) includes the largest global food science and innovation expo with more than 1,000 exhibitors offering the latest in ingredients, food and food tech trends, food tastings, and exposure to global innovations in food.

Another highlight of the popular annual food-science event is the IFTSA Student Competitions and Awards. These include:

  • IFTSA & Mars Product Development Competition
  • Developing Solutions for Developing Countries Product Development Competition
  • Smart Snacks for Kids Product Development Competition
  • Undergraduate Research and Graduate Research Video Competitions
  • College Bowl Competition
  • Excellence in Undergraduate and Graduate Leadership Awards
  • Chapter of the Year Award

Last year, Fryer won the Graduate Research Video Competition for her research on “Sipping Smoke – What is the sensory impact of wildfires on wine?”. The Graduate Research Video competition featured graduate students showcasing their original research in a fun, creative, three-minute video. Recently, Fryer also sat down with fellow IFT member and sensory scientist Karen Graves from Bell Flavors and Fragrances to discuss the future of sensory science in an IFT Brain Food Blog exclusive.

To learn more or to register for IFT FIRST and receive an early bird discount, go to IFT FIRST Registration.

Student members receive a discount to IFT FIRST. To learn more about becoming a student member and taking advantage of networking, education, and advocacy opportunities year-round, email [email protected].

About Institute of Food Technologists Student Association

The Institute of Food Technologists Student Association (IFTSA) is a student-governed community of more than 2,000 IFT members spanning 60 Chapters in 59 countries. IFTSA’s vision of a global community of inspired and informed students who are prepared for a future in food drives its mission to enrich the academic experience and empower students to thrive individually and together. To prepare the future and celebrate the community, IFTSA provides opportunities beyond the classroom and lab, grows student networks to facilitate meaningful and lasting connections, as well as includes and promotes diverse perspectives and backgrounds to foster a culture of belonging. For more information, visit ift.org/community/students.

About Institute of Food Technologists

The Institute of Food Technologists (IFT) is a global organization of over 11,000 individual members from more than 100 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world’s greatest food challenges. IFT works to ensure that its members have the resources they need to learn, grow, and innovate to advance the science of food as the population and the world evolve. IFT believes that science and innovation is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. For more information, please visit ift.org.

Media Contact

Dennis Van Milligen
Director, Public and Media Relations
Institute of Food Technologists
630-853-3022
[email protected]

More IFT Press Releases

Hevolution Foundation’s Mehmood A. Khan Honored with IFT Achievement Award in Public Health

The Institute of Food Technologists (IFT) is pleased to announce that Mehmood A. Khan, MD, Chief Executive Officer at Hevolution Foundation, has been awarded IFT’s Public Health Award in honor of Babcock-Hart & Gilbert A. Leveille, which honors an individual who has provided scientific and technological contributions to improve public health through better nutrition and/or a more nutritious food supply.

University of Massachusetts Amherst’s Matthew Moore Honored with IFT’s Outstanding Young Scientist Award

The Institute of Food Technologists (IFT) is pleased to announce that Matthew Moore, PhD, Assistant Professor at University of Massachusetts Amherst, has been awarded IFT’s Outstanding Young Scientist Award in honor of Samuel Cate Prescott, which honors an individual who has provided significant, early-career research contributions that advance the science of food.

Cornell University’s Carmen I. Moraru Honored with IFT’s Collaborative Research Grant to Help Improve Food Quality

The Institute of Food Technologists (IFT) is pleased to announce that Carmen I. Moraru, PhD, Professor at Cornell University, has been awarded IFT’s Collaborative Research Grant in honor of Marcel Loncin, which provides research funding for a scientist or engineer conducting basic chemistry/physics/engineering research applied to food processing and improvement of food quality.

IFT Releases New Compensation and Career Path Report Highlighting the Latest Trends in Food Science Careers

The Institute of Food Technologists (IFT) has released its 2024 Compensation and Career Path Report examining career trends in the science of food including compensation, job satisfaction, and workplace challenges.

University of Leeds Professor Anwesha Sarkar Honored with IFT’s Research & Development Award

The Institute of Food Technologists (IFT) is pleased to announce that Anwesha Sarkar, PhD, Professor of Colloids and Surfaces at University of Leeds, has been awarded IFT’s Research & Development Award, which honors individual or team accomplishments in research and development.

Latest News

Untangling Ultra-processed Foods

Spanish researcher and IFT FIRST panelist Mario Estevez Garcia leans into science to navigate the complex conversation around UPFs.

Delivering on Benefits

Benefits matter. In fact, securing better benefits is the number two reason for a job change, second only to a salary increase, according to data from management consulting firm McKinsey & Company.

Getting a Handle on Hybrid Work Weeks

More employees expect to work from home part of the week, but for those in the science of food, it’s not always feasible.

New regeneratively grown blueberries debut, Recognizing IFT’s 50-year members

Innovations, research, and insights in food science, product development, and consumer trends.

Unlocking Secrets to Successful Formulations

This article discusses how crafting formulations that not only meet consumer demands but that also stand out in a competitive market requires a nuanced understanding of multiple factors, careful consideration, and time.

Latest IFT Podcasts

EP 38: Food as a Healing Agent for Change, Food As Medicine, IFT FIRST Preview

Learn from the brightest minds in food science and technology in the June 2024 episodes of the Omnivore podcast.

EP 37: The Future of Product Innovation, Kelp in the Culinary Landscape, The Wonderful World of Fermentation

Learn from the brightest minds in food science and technology in the June 2024 episodes of the Omnivore podcast.

EP 36: Exploring ‘Nutrition’s Dark Matter,’ EPR Packaging Hits the U.S., Naandi Foundation on GFSC

The May episodes of Omnivore feature not-to-be-missed expert commentary on the latest food system innovations, challenges, and cutting-edge science.

EP 35: Global Food System Challenge, Business Skills in Food Science Curricula, Feeding the Food Science Talent Pipeline

The May episodes of Omnivore feature not-to-be-missed expert commentary on the latest food system innovations, challenges, and cutting-edge science.

EP 25: The EPA’s Recipe for Food Sustainability

In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030.