Frank Edward Young was an American physician who served as Commissioner of Food and Drugs from 1984 to 1989 and later as a Deputy Assistant Secretary in the United States Department of Health and Human Services. In 2013 he joined Braeburn Pharmaceuticals as Executive Vice President, Clinical and Regulatory Affairs. In 2018, he became the Executive Vice President of Clinical and Regulatory Affairs at TissueTech Inc.
Rose Marie Valdes Pangborn was an American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She co-founded the Association for Chemoreception Sciences (ACHEMS), and the Sensory Reception Scholarship Fund (SSSF).
Emil Marcel Mrak was an American food scientist, microbiologist, and former chancellor of the University of California, Davis. He was recognized internationally for his work in food preservation and as a world authority on the biology of yeasts.
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
The Chinese American Food Society (CAFS) is an American-based organization founded in 1974 to develop relationships among Chinese-born food scientists in academia, government, and industry. Its current president is Fur-Chi Chen, a professor at Tennessee State University.
Phi Tau Sigma (ΦΤΣ) is the Honor Society for food science and technology. The organization was founded in 1953 at the University of Massachusetts Amherst by Dr. Gideon E. (Guy) Livingston, a food technology professor. It was incorporated under the General Laws of the Commonwealth of Massachusetts on 8 December 1953, as "Phi Tau Sigma Honorary Society, Inc."
Carl R. Fellers (1893–1960) was an American food scientist and microbiologist who was involved in the pasteurization of dried foods and canning Atlantic blue crab.
Calvert L. Willey was the second Executive Vice President of the Institute of Food Technologists, serving in that manner from 1961 until his 1987 retirement.
Marcel Loncin was a Belgian-born, French chemical engineer who was involved in food engineering throughout his career.
Charles S. Lawrence was a United States Army colonel who would survive the Bataan Death March to later become the first Executive Vice President of the Institute of Food Technologists (IFT).
Howard W. Mattson was the third Executive Vice President of the Institute of Food Technologists (IFT), serving in that capacity from 1987 until his 1991 retirement. Prior to that, he had served in public relations and later became an advocate of organ transplant after his 1991 IFT retirement.
Charles J. Bates was an American food scientist who was involved in the development of baking formulas for angel food and devil's food cake, then later developed high fructose corn syrup sweetener for Coca-Cola. Away from his research, Bates was also involved with the Boy Scouts of America in Indiana, earning numerous awards.
Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists (IFT) in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research, education, food engineering, food packaging, nutraceuticals, laboratory issues, and other items related to IFT. The magazine is free to IFT members as part of their annual dues.
Dennis R. Heldman is an internationally well-known food engineer. He served as president of the Institute of Food Technologists during 2006–2007.
Aaron E. Wasserman was an American food scientist whose career started out in the medical field in microbiology, then evolved into research with the United States Department of Agriculture (USDA) Agricultural Research Service (ARS) into food chemistry. Following his retirement from USDA ARS, Wasserman served as Editor-In-Chief of the Institute of Food Technologists' (IFT) Journal of Food Science (JFS) from 1981 to 1990.
Daryl Bert Lund is an American food scientist and engineer who has served in various leadership positions within the Institute of Food Technologists, including President in 1990–1991 and editor-in-chief of the Journal of Food Science from 2003-2012. Lund was named one of 26 innovators in Food Engineering magazine's 75th anniversary edition in September 2003.
Daniel E. Weber was the fourth Executive Vice President of the Institute of Food Technologists (IFT), serving in that manner from 1991 until his 2003 retirement.
Gideon E. "Guy" Livingston was an American food scientist who was responsible for founding Phi Tau Sigma at the University of Massachusetts Amherst. He was also well known in food safety for foodservice establishments and for refrigerated foods shelf-life studies.
Charles A. Becker was an American food scientist who contributed to the Institute of Food Technologists (IFT).
John Joseph Powers was an American food scientist who was involved in the creation of the Food Science Department at University of Georgia in Athens, GA. He also served as President of the Institute of Food Technologists (IFT) in 1986-87 and was Editor of the Journal of Food Science and "Journal of Food Quality.
