Key Takeaways:
- Christopher Daubert, PhD, assumes the role of President of the Institute of Food Technologists (IFT) as of September 1, 2024.
- Daubert is Vice Chancellor and Dean at the University of Missouri College of Agriculture, Food and Natural Resources (CAFNR).
- He succeeds Sean Leighton, Global VP of Food Safety, Quality, and Regulatory at Cargill.
- Peggy Poole, PhD, VP of Bigelow Tea, becomes IFT President-Elect, set to assume the presidency in 2025.
The Institute of Food Technologists (IFT), a nonprofit organization dedicated to advancing food science and its applications in the global food system, announced the appointment of Christopher Daubert, PhD, as its 85th President. Daubert, who serves as Vice Chancellor and Dean at the University of Missouri College of Agriculture, Food and Natural Resources (CAFNR), began his one-year term on September 1, 2024. He succeeds Sean Leighton, Global VP of Food Safety, Quality, and Regulatory at Cargill, who completed his term on August 31, 2024.
Daubert’s Background and Vision
Christopher Daubert brings extensive experience in food science and engineering to his new role. Before joining the University of Missouri in 2017, Daubert spent over two decades at North Carolina State University, where he led the Food, Bioprocessing & Nutrition Sciences department and directed the Food Rheology Laboratory. He holds a Bachelor’s degree from Penn State University and a PhD from Michigan State University, both in agricultural engineering and food science.
“IFT brings together all of my professional interests – educating excellent students; creating healthy, safe and sustainable food products; and advocating for the importance of food science,” Daubert shared. “I am humbled and grateful to take over as President of such an outstanding organization.”
IFT Leadership and Future Plans
Daubert has been an active IFT member for years, serving as chair of the Food Engineering division and a member of North Carolina’s Dogwood section. IFT CEO Christie Tarantino-Dean expressed confidence in Daubert’s leadership, stating, “Chris has shaped the future of food through his roles at prominent universities and his long-time involvement with IFT. He is deeply respected for his commitment to driving meaningful change in food science.”
Peggy Poole Named IFT President-Elect
Joining Daubert in IFT leadership, Peggy Poole, PhD, Vice President at Bigelow Tea, has assumed the role of IFT President-Elect. Poole will become President on September 1, 2025, after over 40 years in the food industry with companies such as Kraft Foods and Häagen-Dazs. “I am honored to serve IFT, an organization that has had a tremendous impact on my career,” said Poole. “Together, we will address the challenges in food safety, sustainability, and access, while embracing digital technology.”