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Christopher Daubert has been appointed as the 85th president of the Institute of Food Technologists (IFT), effective immediately.

Daubert, who serves as vice chancellor and dean of the University of Missouri College of Agriculture, Food and Natural Resources (CAFNR), succeeds Sean Leighton, who completed his one-year term on 31 August 2024.

IFT is a non-profit scientific organisation – headquartered in Chicago, Illinois in the US – dedicated to advancing food science and its application across the global food system.

Daubert's appointment comes at a time when the food industry faces significant challenges, including sustainability, food safety and the integration of technology into food production processes.

“I am humbled and grateful to take over as President of such an outstanding organisation,” Daubert said. “IFT brings together all of my professional interests – educating students, creating sustainable food products, and advocating for the field of food science. I look forward to leading with energy and integrity.”

Daubert's career spans over two decades in academia, primarily at North Carolina State University, where he was head of the Food, Bioprocessing & Nutrition Sciences department.

He holds a Bachelor of Science in agricultural engineering from Penn State University and a PhD in agricultural engineering and food science from Michigan State University. His extensive background in food science and engineering positions him to address critical issues facing the industry today.

In addition to his leadership role at IFT, Daubert is an IFT fellow and has previously chaired the Food Engineering division.

Peggy Poole, vice president at Bigelow Tea, will serve as president-elect and is set to assume the presidency in September 2025. With over 40 years of experience across various sectors of the food industry, Poole brings a wealth of knowledge and expertise in research and development, regulatory affairs, and quality assurance.

Poole expressed her excitement about her upcoming role, highlighting the importance of collaboration to tackle pressing issues such as food security, sustainable agriculture, and the use of digital technologies in food systems.

The IFT, which boasts over 11,000 members from more than 90 countries, continues to play a pivotal role in fostering innovation and problem-solving in food science.

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