Category: Ingredients

IFT Welcomes 2013-2014 President

Dr. Janet Collins, PhD, RD, CFS, Senior Manager at DuPont is the new President of the Institute of Food Technologists (IFT), a nonprofit scientific society of professionals engaged in food science, food technology, and related areas in industry, academia, and government. 
 
Dr. Collins is the 74th president of IFT and assumed her role on September 1, 2013. Dr. Collins succeeded John Ruff, IFT’s 2012-2013 president. In her position as president, Dr. Collins will work with members and staff to support IFT's overall mission of advancing the science of food to ensure a safe, abundant and healthful food supply worldwide.
 
Dr. Collins is the first IFT president to be both a food scientist and a registered dietician with over 35 years of international experience impacting industry, academia and government. She has experience in academic institutions teaching and conducting primary research, overseeing industry project and program management, and leading scientific affairs. Her interest areas include food composition, chemistry and technology, nutrition and health, and global food policy development.  
 
“I’m truly looking forward to working with IFT members and all those in our community,” said Dr. Collins. “As IFT approaches its 75th anniversary next year, we have a unique opportunity to show the world the positive impact of food science and the technology on the global food system.”
 
While at DuPont, she brings her expertise and leadership skills with food and agricultural trade associations and others to enhance dialogue and agreement around common goals in biotechnology acceptance. In a food industry coalition, she has effectively advocated science-based, criteria-driven policies in Codex Alimentarius and the Organization for Economic Co-operation and Development. Dr. Collins has served as an expert scientific spokesperson on a range of topics including: food science and nutrition-dietary guidance; meat science; food safety; food labeling and claims; food regulations and international food trade. 
 
She holds a PhD from the University of Wyoming and Master of Science and Bachelor of Science degrees from The University of Georgia.
 
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