Read:
Engage:
What science of food path did you choose, and why was it the right one for you? And how have you challenged yourself to develop the kinds of skills you’ve needed to move your career forward…
IFT President Peggy Poole considers the mounting challenges facing food science academia and the urgent need to support the next generation through mentorship, advocacy, and investment in science.
2025–2026 IFT President Peggy Poole shares her story and sets the stage for her year as president of IFT.
IFT President Christopher Daubert explores how the IFT community is helping food system professionals navigate industry tipping points through collaboration, advocacy, and science-driven solutions.
The number of Gen Z personnel in the workforce has now surpassed that of baby boomers. What does this mean for the food science profession?
An award-winning graduate student offers tips for success--and how to make an impact.