Institute of Food Technologists Welcomes New 2016-2017 President

Article ID: 660119

Released: 1-Sep-2016 11:05 AM EDT

Source Newsroom: Institute of Food Technologists (IFT)

Newswise — CHICAGO — On September 1, 2016 John Coupland PhD, CFS became the 77th president of the Institute of Food Technologists (IFT), a nonprofit scientific society committed to advancing the science of food and its application across the global food system. Dr. Coupland succeeded Colin Dennis, CBE, PhD, CFS, CSci, IFT’s 2015-2016 President.

“It's a privilege to serve in this role. Food science and technology are essential in the modern world and IFT's mission to advance the science of food has never been more relevant,” said Dr. Coupland. “I look forward to getting out and meeting with as many members as I can as well as working with staff and other volunteer leaders to better meet their needs.”

In his position as president, Dr. Coupland will work with food scientists, technologists and professionals from related disciplines in academia, industry, and government to support IFT's strategic priorities, which include advancing and promoting careers in the science of food; establishing productive and interactive global networks; promoting science, technology and their application; and advocacy efforts contributing to evidence-based science to the public dialogue on food issues. An area of particular interest to Dr. Coupland is the value of science communication in helping the public to better understand the ways food science is used to feed people every day so they can make more informed decisions about the food they eat.

Dr. Coupland is a professor of food science at Penn State University where he teaches core undergraduate and graduate courses in food chemistry, a graduate course about the physical chemistry of foods and a course about arguments around food. He conducts research on emulsion science and fat crystallization and has published more than 100 research papers and book chapters. He recently published the textbook, "An Introduction to the Physical Chemistry of Foods."

As an active IFT member since 1996, Dr. Coupland has served on the Board of Directors, the Food Chemistry Division and Feeding Tomorrow Board of Trustees. He is a member of the Keystone Section of IFT.

Dr. Coupland received both his bachelor and doctoral degrees in food science at Leeds University in the United Kingdom before coming to the United States and serving as a postdoctoral scholar at the University of Massachusetts at Amherst. After a second postdoctoral position, at University College Dublin, he joined the Penn State food science faculty in 1998.

*Cindy Stewart, PhD, CFS has been selected as IFT President Elect and will follow Dr. Coupland as the 2017-2018 president.

About IFTFounded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 90 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.


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