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The Institute of Food Technologists (IFT), a non-profit organisation dedicated to advancing food science, has announced the appointment of Dr Margaret (Peggy) Poole as its 86th president, effective 1 September 2025.

With over four decades of experience in the food industry and a robust 45-year membership with IFT, Poole's leadership is poised to drive significant advancements in food science and technology during a critical time for the global food system.

Peggy Poole's extensive background includes pivotal roles in research and development, regulatory affairs, and quality assurance at renowned companies such as Kraft Foods, Häagen-Dazs, Leprino Foods and Bigelow Tea Company, where she most recently served as vice president of the Tea Division.

Her diverse expertise equips her to address the complex challenges facing the food industry today, from regulatory compliance to innovation in product development.

In her new role, Poole succeeds Dr Christopher Daubert, who has served as president and contributed to IFT's mission of enhancing food science since September 2024.

Poole's leadership is expected to foster collaboration and innovation among IFT members, which includes a broad spectrum of professionals from academia, industry and government.

“I am honoured to step into the role of IFT president,” Poole said. “I recognise the challenges and opportunities facing the global food system, and I am ready to guide IFT through them. This is a pivotal moment for our community, and I am excited to lead with clarity, courage, and a focus on advancing food science.”

Poole's commitment to mentorship and community engagement is evident in her previous roles on the IFT board of directors, where she has actively participated in initiatives such as the Chief Research Officers Council and the IFT Student Association College Bowl.

Her dedication to nurturing the next generation of food scientists aligns with IFT's mission to create a sustainable and accessible global food supply.

Joining Poole in leadership is Dr Gunnar Sigge, who has been appointed as president-elect. Currently an associate professor and head of the Department of Food Science at Stellenbosch University in South Africa, Sigge brings a global perspective to IFT's initiatives.

His experience in establishing a master's programme in food and nutrition security positions him to contribute significantly to IFT's mission of addressing shared challenges in the food industry.

“Being based in South Africa, I see firsthand how IFT's reach and influence are truly global,” Sigge remarked. “I look forward to helping lead this incredible community as president-elect and working together to create a better food future for everyone.”

As IFT navigates the complexities of the evolving food landscape, Poole's leadership is expected to enhance the organisation's role as a vital resource for food professionals.

With a focus on science, technology and research, IFT aims to tackle pressing issues such as food safety, sustainability and nutrition.

The Institute of Food Technologists has been at the forefront of food science since its inception in 1939, advocating for innovation and collaboration among its community of over 200,000 members.