The Place Where We Belong

Scientists tend to approach the world a little differently than others.

We ask unique questions. We notice things other people might never even think about.

In many ways, we speak a language all our own.

And after more than 40 years in food science, I catch myself looking at everyday situations through a scientific lens. When I go out to eat, for example, I do a bit of a food safety hazard analysis in my head. I notice handling practices. I think about sourcing and preparation. Sometimes I even make quiet decisions about what I will—or won’t—order based on risk.

To a lot of people, that probably sounds a little strange.

But I suspect many of you reading this can relate.

And that’s one of the reasons IFT has always meant so much to me. As my term as president comes to a close, I find myself reflecting not only on this past year, but on the many ways IFT has shaped my life and career over the decades.

IFT is the place where I have felt understood. It’s where I’ve been able to connect with people who think similarly, challenge one another thoughtfully, and share a passion for improving the food system. Throughout my career, IFT has been a source of knowledge, encouragement, friendship, and community. It has felt like family.

Serving as IFT board president this past year has been one of the great joys of my career. What stands out to me most is how quickly the time has gone and how meaningful the experience has been. I’ve seen firsthand the creativity, curiosity, and resilience that exists across our profession. I’ve watched students present research with incredible confidence. I’ve listened to members discuss complex challenges around sourcing, reformulation, labeling, and new technologies. And time and time again, I’ve been reminded that food scientists are problem solvers at heart.

Food scientists have never backed away from a challenge.

And neither has IFT.

One of the things that has been especially exciting to see during my time as president is how IFT continues to evolve alongside the profession. We are listening carefully to our members and are continually asking how we can better support the work they do every day.

That has meant expanding opportunities for education and leadership development, helping bring scientific expertise into important public conversations, and creating more ways for people to connect and learn from one another.

And nowhere is that spirit of collaboration more visible than at IFT FIRST, where it’s all about problem-solving and connection.

In the past, I would attend with members of my team and divide up to cover as much as we could. At the end of the day, we would come back together and share what we learned. Those conversations were always some of the most interesting parts of the experience because someone had inevitably heard a different perspective, discovered a new idea, or approached a challenge in a way the rest of us hadn’t considered.

That’s what makes IFT FIRST so valuable. And ultimately, that’s what makes IFT so important. It brings together people from across the food system with different perspectives, experiences, and expertise.

And when I reflect on my own career, so much of my growth came from those interactions and relationships.

IFT helped me realize that career paths are rarely linear and that growth often comes from being willing to try something new, take on unfamiliar challenges, and continue learning along the way. And for that, I will always be grateful.

I feel incredibly confident about the future of this organization and the profession, and I know IFT will continue to thrive under Gunnar Sigge’s leadership.

While my time as president may be ending, my connection to the organization certainly is not. I look forward to continuing to learn from, support, and grow alongside this amazing community for many years to come.

Thank you.