The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, is proud to announce that longtime member and food industry leader Margaret (Peggy) Poole, PhD, became IFT’s 86th president on September 1. 

With more than four decades of leadership across the global food industry and 45 years of active IFT membership, Poole brings deep expertise and passion for advancing the science of food. She succeeds Christopher Daubert, PhD, vice chancellor and dean of the University of Missouri College of Agriculture, Food and Natural Resources (CAFNR).

Over her career, Poole has held leadership roles in R&D, regulatory affairs and quality assurance at companies including Kraft Foods, Häagen-Dazs, Leprino Foods and Bigelow Tea Company, where she most recently served as vice president of the Tea Division.

Poole serves as a member of the external advisory boards for Rutgers University and the University of Massachusetts Department of Food Science. She has served on the Penn State Creamery Advisory Board, was a member of the Biosecurity Task Force for the International Dairy Foods Association and was a founding member of the Food Safety Operating Committee at the Innovation Center for U.S. Dairy.

“Stepping into the role of IFT president is a true honor,” said Poole. “I understand there are challenges and opportunities facing the global food system, and I’m ready to help guide IFT through them. This is a pivotal moment for our community, and I’m excited to lead with clarity, courage, and a focus on advancing food science.”

Poole has served on the IFT Board of Directors for four years. She has also served on the Chief Research Officers Council, as a judge for the IFT Student Association (IFTSA) College Bowl, and as a reviewer for the Feeding Tomorrow Fund's Dr. Elwood F. Caldwell Graduate Fellowship. 

“Peggy’s depth of expertise, combined with her decades of leadership, have uniquely prepared her to lead IFT. Her passion for mentorship and dedication to our mission will inspire our members and strengthen our impact,” said IFT CEO, Christie Tarantino-Dean. “I’m also thrilled to welcome Gunnar Sigge into the president-elect role and know his global perspective will be invaluable as we work to support the future of the food system.”

Sigge, PhD, currently serves as an associate professor and head of the Department of Food Science at Stellenbosch University, South Africa, where he was integral to the establishment of the university’s master’s in food and nutrition security program. 

About Institute of Food Technologists
Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world.