First given in 1970, the IFT Fellow designation recognizes exemplary contributions to the field of food science and technology. Fellowship honors recipients’ accomplishments in the areas of scholarly advancement, service to the profession, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and/or improvement of the human condition via food science and technology. Whether working in industry, academia, or the regulatory area, IFT Fellows have shaped the science of food in immeasurably valuable ways.
IFT Fellows belong to an elite group. Nominees must have been members of IFT for at least 15 years. All IFT members may nominate candidates, and a group of IFT Fellows serves on a jury to elect the new class of Fellows. A complete list of Fellows can be found on ift.org.
Congratulations to the 2019 IFT Fellows:
Martin Cole, PhD, CFS
Professor, CSIRO – Commonwealth Scientific and Industrial Research Organization
Martin Cole is science director for agriculture and food within the Commonwealth Science and Industrial Research Organization (CSIRO), the National Science Agency of Australia. He is an internationally recognized food scientist and accomplished leader with over 20 years’ experience in research management across government, academia, and industry.
John Coupland, PhD, CFS
Professor of Food Science, Pennsylvania State University
John Coupland is a professor of food science at Penn State and a former president of IFT. He is an expert in the physical chemistry of foods, especially lipid emulsions and crystals, and his research program strives to connect measurements of food structure with functional properties such as flavor, texture, and stability.
Milda Embuscado, PhD, CFS
Senior Principal Scientist, McCormick & Company
Milda Embuscado is an accomplished food scientist and a recognized leader in hydrocolloid and starch chemistry. She introduced structure-function relationship in flavor encapsulation and ingredient and powder science and technology to better understand ingredients, products, and processes, the underlying causes of product and process failures, and how to resolve them.
Christopher Findlay, PhD, CFS
Chris Findlay is the chairman and founder of Compusense. He earned his PhD and MSc in food science at the University of Guelph. He was elected to the IFT Board of Directors in 2016 and is a past chair of the Sensory Evaluation Division. In 2011, Findlay was honored to receive the IFT Inaugural Award for Achievement in Sensory and Consumer Science.
Lauren Jackson, PhD, CFS
Chief, Process Engineering Branch CFSAN, Food and Drug Administration
An accomplished scientist at the U.S. Food and Drug Administration (FDA), Lauren Jackson continues to make exemplary contributions to food safety through her research program and her leadership as chief of the Process Engineering Branch at FDA. Jackson is an internationally recognized expert on mycotoxins, chemical contaminants, and food allergens.
Alejandro G. Marangoni, PhD
Professor, Research Chair, University of Guelph
Alejandro Marangoni is a professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada. His work concentrates on the physical properties of lipidic materials in foods, cosmetics, and biolubricants. He is the recipient of many awards and is a fellow of the Royal Society of Canada, the American Oil Chemists’ Society, and the Royal Society of Chemistry (United Kingdom).
Elena M. Castell-Perez, PhD
Professor, Texas A&M University
At Texas A&M University, Elena Castell-Perez continues to make exemplary contributions to food science through her teaching and research food engineering program while serving her professional society and other stakeholders. Castell-Perez’s vital contributions to food science have been in the field of materials science and rheology.
Hosahalli S. Ramaswamy, PhD
Professor of Food Process Engineering, McGill University
With 32 years of experience at McGill University, Hosahalli S. Ramaswamy continues to make exemplary research contributions in the field of food science through his dynamic insight into process optimization to ensure food safety and enhance food quality. Ramaswamy carries out in-depth studies on heat transfer, process optimization, microbial destruction, and food functionality.
R. Roger Ruan, PhD
Professor and Director, University of Minnesota
An exceptionally productive and high-quality researcher, Roger Ruan makes outstanding contributions in the field of food science and technology and strong impacts on academic, industrial, and regulatory communities. His expertise includes alternative food processes, especially nonthermal processes for pasteurization and extraction; food stability as affected by state of water; nondestructive imaging techniques for process and product evaluation; by-product and food waste utilization; and circular economy and sustainable food production and processing.
Josip Simunovic, PhD
Research Professor, North Carolina State University
Josip Simunovic is an educator, inventor, innovator, and developer of new technologies for processing, preservation, and safety validation of foods and biomaterials. Collaborations with his students and colleagues in academia, industry, and government have contributed to the establishment of six new companies, nine processing plants, and the introduction of over 200 new products to the American and European markets.
Phillip S. Tong, PhD
Professor Emeritus, Cal Poly State University
Phillip S. Tong is recognized internationally for the creation and communication of a body of scientific and technical knowledge that improved the awareness, understanding, and efficacious use, production, and quality of dairy foods and dairy ingredients worldwide. He helped establish the Cal Poly Dairy Products Technology Center, which he spearheaded for 29 years.
Martha Verghese, PhD, CFS
Professor and Chair, Alabama A&M University
Martha Verghese is an accomplished professor of nutritional biochemistry at Alabama A&M University. Her special interest lies in the utilization of phytochemicals and the design of functional foods/food products for health promotion and the prevention of chronic diseases, especially cancer, diabetes, and heart disease. Her area of research is in developing designs for evaluating phytochemical/nutraceutical bioactivity/bioavailability.