CHICAGO — John Coupland, Ph.D., has been named the 77th president of the Institute of Food Technologists (IFT), a nonprofit scientific society of professionals in industry, academia, and government engaged in food science, food technology, and related areas. Coupland succeeds Colin Dennis, Ph.D.
As a professor of food science at Penn State Univ., Coupland teaches core undergraduate and graduate courses in food chemistry and conducts research on emulsion science and fat crystallization. He has published more than 100 research papers and book chapters as well as the textbook “An Introduction to the Physical Chemistry of Foods.”
Coupland has been an active IFT member since 1996 and has served on the board of directors, the Food Chemistry Division and Feeding Tomorrow Board of Trustees. In his role as president, Coupland will work with food scientists, technologists and professionals to support IFT’s strategic priorities, which include advancing and promoting careers in food science, establishing productive and interactive global networks, promoting the application of science and technology, and advocating evidence-based science to educate the public on food issues.
“It’s a privilege to serve in this role,” Coupland said. “Food science and technology are essential in the modern world and IFT's mission to advance the science of food has never been more relevant. I look forward to getting out and meeting with as many members as I can as well as working with staff and other volunteer leaders to better meet their needs.”
Coupland received bachelor’s and doctoral degrees in food science at Leeds Univ. in the United Kingdom and served as a postdoctoral scholar at the Univ. of Massachusetts at Amherst. Following a second postdoctoral positon at Univ. College Dublin, Coupland joined the Penn State food science faculty in 1998.
Cindy Stewart. Ph.D., has been selected as IFT president elect and will follow Coupland as the 2017-2018 president.
