Institute of Food Technologists

Institute of Food Technologists

Infobox Company
company_name = Institute of Food Technologists
company_type = non-profit
foundation = 1939
location = flagicon|USA Chicago, Illinois, USA
homepage = [ Official website]

The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society of Food Science and Technology." [ [ About IFT] ] Its current president is Sheri Schellhaass of General Mills.


Early history

As food technology grew from the individual family farm to the factory level, including the slaughterhouse for meat and poultry processing, the cannery for canned foods, and bakeries for bread as examples, the need to have personnel trained for the food industries did also. Literature such as Upton Sinclair's "The Jungle" in 1906 about slaughterhouse operations would be a factor in the establishment of the Food and Drug Administration (FDA) later that year. The United States Department of Agriculture was also interested in food technology and research was also being done at agricultural colleges in the United States, including the Massachusetts Institute of Technology (MIT), the University of Illinois at Urbana-Champaign, the University of Wisconsin-Madison, and the University of California, Berkeley [Goldblith, S.A. (1993). "Pioneers in Food Science, Volume 1: Samuel Cate Prescott - M.I.T. Dean and Pioneer Food Technologist." Trumball, CT: Food & Nutrition Press, Inc. pp. 99-100.] . By 1935, two MIT professors, Samuel C. Prescott and Bernard E. Proctor decided that it was time to hold an international conference regarding this [Goldblith. p. 101.] . A detailed proposal was presented to MIT President Karl Taylor Compton in 1936 was presented with $1500 of financial aid from MIT for a meeting to be held from June 30 to July 2, 1937 with Compton asking how many people would be in attendance at this meeting. Prescott replied with "fifty or sixty people." 500 people actually attended the event. [Ibid.]

This meeting proved so successful that in early 1938 that a second conference would be held in 1939. Initially led by George J. Hucker of the New York State Agricultural Experiment Station (part of Cornell University) in Geneva, New York, a small group meeting was held on August 5, 1938 on forming an organization with an expanded group meeting in New York City on January 16, 1939 to further discuss this [Goldblith. p. 102.] . The second conference was held at MIT June 29 to July 1, 1939 with Proctor as conference chair. 600 people attended this event. At the final session, the chairman of the session Fred C. Blanck of the United States Department of Agriculture, proposed that an organization be established as the Institute of Food Technologists. This was approved unanimously. Its first officers were Prescott as President, Roy C. Newton of Swift & Company in Chicago, Illinois as Vice President, and Hucker as Secretary-Treasurer [Ibid] . By 1949, IFT had 3,000 members.

IFT growth

Regional sections were established in IFT as early as 1940 in northern California (San Francisco, Bakersfield, Sacramento) [ [ Northern California IFT Section Chairs] ] . The first IFT Award, the Nicholas Appert Award was established in 1942 by IFT's Chicago section with additional awards being established since then. For the first ten years, the IFT's officers were established to be President, Vice-President, Secretary, and Treasurer. In 1949, the IFT moved into offices in Chicago and created a permanent position of Executive Secretary to run daily organizational operations. Retired U.S. Army Colonel Charles S. Lawrence was named the first Executive Secretary, a position he would hold until 1961 when he was replaced by Calvert L. Willey. During Willey's term as Executive Director (Executive Secretary 1961-1966), IFT would grow from 6,000 members in 1961 to 23,000 members in 1987 ["In Memoriam: Calvert L. Willey." "Food Technology" June 1994. pp. 20-21.] . Additionally, IFT Divisions were first established in 1971 with the Refrigerated and frozen foods division [ [ Heldman, Dennis R. "Proposed Changes in IFT Divisions." "IFT-FED Webletter". May 2006. Accessed October 7, 2006] ] . The [ IFT Student Division] was established in 1975, and was reorganized in 1984 to be the IFT Student Association with the chairperson serving as a member of the IFT Executive Committee. [ [ IFT Student Association history] ]

IFT today

Today there are a total of twenty-eight [ divisions] and fifty-four [ sections] within IFT. Members from these sections and divisions make up the governing body of the Institute with each section having councilors determined by sectional membership, which 1 councilor per 200 members of that section while each division has one councilor. Additionally the council has the President, President-Elect, Immediate Past President, Treasurer, and as an "ex-officio" member with the Executive Vice President (Executive Director 1966-1999). The Executive Committee until July 2007 consisted of the main officers, six representatives elected by the IFT council, six representatives elected by the IFT membership, the Executive Vice President, and the chair of the student association. Since July 2007, it consists of a Board of Directors made up of the President, President-Elect, Past-President, Treasurer, and Executive Vice President along with twelve Board of Directors that have four of these elected every three years. This change was approved by the IFT members in a change to the constitution in April 2007. ["Members Ratify IFT Constitution". "Food Technology". June 2007. p. 25.] IFT also communicates with the news media, using seventy university-based scientists to discuss the scientific perspective on food issues. [ [ IFT-Media relations] ] IFT is also active in the international level by its membership in the International Union of Food Science and Technology, headquartered in Oakville, Ontario, Canada. [ [ IUFoST links with IFT] ] [Heldman, D.R. "IFT and International Food Science." "Food Technology." November 2006: 11.] Education has always been an issue of IFT, going as far back as 1941, with desires to have uniform education standards in food technology. [Heldman, D. R. "IFT and the Food Science Profession." "Food Technology." October 2006. p. 11.] Education standards for undergraduate students were approved by IFT in 1966 for food science and technology. These standards were revised and updated in 1977, 1992, and 2001. Future issues in food technology include microsensors and biosensors in food, antimicrobials in food packaging to extend the shelf-life of food, and nanotechnology creation for food microencapsulation [Ibid.] [Bugusu, B. and C. Bryant. "Defining the Future of Food Packaging." "Food Technology." December 2006. pp. 38-42.] In March 2007, about 200 members participated in a strategic leadership forum in Chicago that dealt with changes within IFT leadership, including membership, future success of the profession, the value of IFT membership, and communications. [IFT Staff. "Forum Helps Shape IFT's future". "Food Technology". June 2007. pp. 24-6.]

IFT Annual Meeting and Food Expo

The largest gathering for IFT is the annual IFT Annual Meeting and Food Expo. In 2007, the event was held at McCormick Place in Chicago, IL. Approximately 24,000 people from 75 countries attended and over 1000 exhibitors presented [ [ 2007 Highlights ] ] . In 2008, the Expo will be held in New Orleans for the first time since 2005.

IFT concerns

One constant that IFT has concern with is food safety, mainly with pathogens in food (see food microbiology) and how to counter these harmful bacteria. The global trade of food is also concerned with food safety and food security, specifically with ingredient availability and consumer tastes worldwide. [Potter, Norman N. and Joseph H. Hotchkiss (1995). "Food Science." 5th Edition. New York: Chapman & Hall. pp.20-21.] . Since 1996, issues such as obesity, food allergens, and bioterrorism have become main issues that IFT are dealing with. A recent issue IFT has been addressing is the 2006 North American E. coli outbreak dealing with the outbreak of ' (') in spinach (September & October 2006), green onions, and lettuce. [ [ September 15, 2006 Wikinews information on "E. coli" outbreak. Accessed October 8, 2006] ] . [ [ New York Times article on a New Jersey Taco Bell being shut down to E. coli outbreak] ] [ [ NJ warehouse linked to E. coli outbreak] - Accessed December 7, 2006] [ [ article on Taco Bell's response to E.coli outbreak] - Accessed December 7, 2006] [ [,2933,235037,00.html FOX News information on E.coli probe focusing on the green onion with more Taco Bell restaurants closing] - Accessed December 7, 2006] [Klapthar, J.N. "Rallying Around an "E. coli" Outbreak." "Food Technology." December 2006. p. 99.]

IFT awards

All awards except the Loncin prize have this reference [ [ Achievement Awards Nomination (Word file)] ] listed below.

* Nicholas Appert Award (1942) - IFT's highest honor. Lifetime contributions to food technology.
* Babcock-Hart Award (1948) - Significant contributions in food technology that resulted in public health improvements through some aspect of nutrition.
* Bor S. Luh International Award (1956 - International Award from 1956 to 2004) - Individual member or institution that had outstanding efforts in one of the following in food technology: 1) international exchange of ideas, 2) better international understanding, and/or 3) practical successful technology transfer to an economically depressed area in a developed or developing nation.
* Food Technology Industrial Achievement Award (1959) - Developing an outstanding food process or product that represents a significant advance in food technology or food production.
* Samuel Cate Prescott Award (1964) - Outstanding ability of research in food technology. This is for researchers who are under 36 years of age or who are a maximum ten years after earning their highest academic degree whichever is later.
* William V. Cruess Award (1970) - Excellence in teaching food science and technology. It is the only award that students can vote.
* Carl R. Fellers Award (1984) - For IFT members who have brought honor and recognition to food science through achievements in areas other than education, research, development, and technology transfer.
* Calvert L. Willey Award (1989) - For meritorious and imaginative service in IFT.
* Stephen S. Chang Award for Lipid or Flavor Science (1993) - For contribution in lipid and flavor science.
* IFT Industrial Scientist Award (1994) - For technical contributions that advances the food industry.
* Marcel Loncin Research Prize (1994) [ [ Marcel Loncin Research Prize] ] - For basic research involving chemistry, physics, and food engineering applied to food research and food quality.
* IFT Research & Development Award (1997) - For significant research and development contributions to better understanding within food science, food technology, and nutrition.
* Elizabeth Fleming Stier Award (1997) - Humanitarian and unselfish dedication that results in significant contributions to the well-being in the food industry, academia, general public, or students.
* Bernard L. Oser Award (2000) - For contributing to the scientific knowledge of food ingredient safety or in leadership in establishing food ingredient safety evaluation or regulation.
* Myron Solberg Award (2004) - For providing leadership in establishing, successfully developing, and continuing a cooperative organization involving academia, government, and industry.

IFT divisions

These are divisions of interest by the IFT Members [ [ IFT Divisions] ]

* Aquatic Food Products - seafood
* Biotechnology
* Carbohydrate
* Citrus products
* Dairy Foods - dairy products
* Education
* Extension and outreach
* Fermented Food and Beverage - fermented foods (cheese, meat, and alcohol)
* Food chemistry
* Food engineering
* Food Law and regulations - legal aspects in food processing and technology.
* Food microbiology
* Food packaging
* Foodservice - restaurants.
* Fruits & Vegetables
* [ IFT Student Association]
* International
* Marketing & Management
* Muscle Foods - meat, poultry, and seafood
* Nonthemal Processing - food processing through non-heating methods.
* Nutraceuticals & Functional Foods - Combining nutrition and medicine for healthy living
* Nutrition
* Product development - Developing foods from the laboratory to the general public.
* Quality Assurance - food quality
* Refrigerated and Frozen Foods - foods that are processed through refrigeration and freezing.
* Religious and Ethnic Foods - Kosher, Halal, and non-traditional foods.
* Sensory evaluation
* Toxicology and Safety Evaluation - food allergy mainly.

IFT sections

These are usually cities, states, and regions. If a region is mentioned, a city in that region is mentioned which include areas surrounded by the city. [ [ IFT Sections] ]

* AK-SAR-BEN - Nebraska
* Alamo - San Antonio, Texas
* Bluegrass - Kentucky
* Bonneville - Utah
* British - Great Britain
* British Columbia - Canadian province
* Cactus - Arizona
* Central New Jersey - subsection of New York Section
* Central Valley - subsection of Northern California section
* Chicago
* Dogwood - North Carolina
* Florida
* Great Lakes - Michigan
* Great Plains - South Dakota, subsection of Minnesota section
* Hawaii
* Indiana
* Intermountain - Idaho
* Iowa
* Japan
* Kansas City - Kansas and western Missouri
* Keystone - Harrisburg, Pennsylvania
* Lake Erie - Cleveland, Ohio
* Long Island - Brooklyn and Queens, New York
* Longhorn - Dallas, Texas
* Louisiana Gulf Coast - New Orleans, Louisiana
* Magnolia - Mississippi
* Maryland - includes Delaware and West Virginia
* Mexico
* Mid-South - Memphis, Tennessee and eastern Arkansas
* Minnesota
* Monterey Bay - subsection of Northern California section
* New York - New York City boroughs of Manhattan, Staten Island, and Bronx, and parts of northern New Jersey.
* Northeast - Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont
* Northern California - San Francisco, Sacramento, Bakersfield
* Northwest Ohio - Toledo, Ohio
* Nutmeg - Connecticut
* Ohio Valley - Cincinnati and Columbus, Ohio
* Oklahoma
* Oregon
* Ozark - Western Arkansas and southwest Missouri
* Philadelphia - Includes eastern Pennsylvania
* Pittsburgh - Includes western Pennsylvania
* Puget Sound - Seattle, Washington and Alaska
* Rocky Mountain - Colorado and University of Wyoming
* San Joaquin Valley - subsection of Northern California section
* Southeastern - Alabama, Georgia, and South Carolina (Dixie: 1950-2007)
* South Florida - Miami, Florida
* Southern California - Los Angeles and San Diego
* St. Louis - includes southern Illinois and eastern Missouri
* Volunteer - All of Tennessee except Memphis
* Washington, D.C. - includes Virginia
* Wisconsin

IFT Executive Vice Presidents

Between IFT's founding in 1939 and 1949, the institute had elected a secretary and treasurer that kept up with the daily operations of the institute. By 1949, the membership had reached 3,000 and it was decided to create an Executive Secretary position and establish a permanent location for IFT. Since then, the position's name has changed twice to it current name. There have been five Executive Vice Presidents [ [ Pierson, Pamela. "Au Revoir." "IFT Spotlight." Spring/Summer 2003. p. 3. Accessed October 22, 2006.] ] shown below:

*Charles S. Lawrence: 1949-61
*Calvert L. Willey: 1961-87
*Howard W. Mattson: 1987-91
*Daniel E. Weber: 1991-2003
*Barbara Byrd Keenan: 2003-present

IFT Member Grades

There are four member grades within the Institute [ [ IFT Member Grades] ] :

*Student member - A full-time student working on an Associate of Science degree or higher in food science, food technology, or a related field. All applications must be endorsed by a faculty member.
*Member - A person active in the food industry who shows interest in supporting the Institute's objective.
*Professional Member - An IFT member who has five years of experience within food science or technology whether it is academic, government, or industrial. A member with a Master of Science degree can earn one year of membership while member with a Doctorate of Philosophy degree can earn three years of membership to assist in qualification.
*Emertius Member - Any retired Member or Professional Member who has been an IFT Member for a minimum of twenty years.

IFT Presidents

"For further information, please click on List of Institute of Food Technologists Presidents."

IFT Publications

The Institute also has many publications that are both in print and online [ [ IFT Publications] ] that are shown below:

* "Food Technology" (1947) - IFT's monthly magazine available to all members. Besides the monthly columns dealing with food processing, food packaging, ingredients, laboratory, nutraceuticals, and consumer trends, it also focues on in-depth issues such as biotechnology, food safety, and nutrition. [ [ "Food Technology" magazine] ]
* "Journal of Food Science" or "JFS" (Founded in 1936 as "Food Research") - IFT's premier scientific journal dealing with all peer-reviewed aspects of food science (food chemistry, food microbiology, food engineering, food processing, food packaging, nutrition, and sensory evaluation. It annually publishes over 500 papers and 3000 pages with authors from 90 countries and readers from 50 countries internationally. The Library of Congress in 2004 put "JFS" as one of only 300 journals as a high priority ... (ISSN). [ [ "Journal of Food Science"] ]

Both "Food Technology" and the "Journal of Food Science" can be accessed in print or online. Other publications are shown below:

* "The Journal of Food Science Education" or "JSFE" (2002 - Online only) - This journal deals with innovations, techniques, and methods to improve education in food science and technology. [ [ "The Journal of Food Science Education"] ]
* "Comprehensive Reviews in Food Science and Food Safety" (2002 - Online only) - This journal, published online on a quarterly basis, deals with a broad review of a narrowly defined topic relating to food science and technology, including physiology, economics, history, nutrition, microbiology, engineering, processing, and genetics. All aspects of these reviews are studied, including strengths, weaknesses, and research differences in order to present insightful investigation, including interpretation, summary, and conclusion. [ [ "Comprehensive Reviews in Food Science and Food Safety"] ]
* "IFT Weekly Newsletter" - A weekly e-mail newsletter sent out every Wednesday about issues within food industry, including food companies, food research, food regulations, and IFT itself. [ [ IFT Newsletters] ]
* "Nutraceutical Newsletter" - An e-mail newsletter similar to the "IFT Weekly Newsletter" though it deals specifically with nutraceuticals. [Ibid]
* IFT Books - The Institute has four book publishers that offer membership discounts, including IFT Press (a partnership with Blackwell Publishing), Grey House Publishing, Marcel Dekker, and John Wiley & Sons, Inc., on food science and technology [ [ Books] ] .
* "Annual Meeting Abstracts" - These are abstracts from the "IFT Annual Meeting and Food Expo" that can be accessed online or purchased in print [ [ IFT Publications] ] .
* Three annual buyers guides are also published: "Food Technology Buyer's Guide", "Nutraceutical Buyer's Guide", and "Annual Guide to Food Industry Services". These are usually published as a supplement to "Food Technology" magazine. [Ibid]

Phi Tau Sigma

"For more information, please see Phi Tau Sigma." [ [ Phi Tau Sigma official website] ]


ee also

*Food science
*Food technology

External links

* [ Official website]

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