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 Carl R. Fellers Award has been awarded every year since 1984. It is awarded to members of the Institute of Food Technologists (IFT) who are also members of Phi Tau Sigma, the honorary society of food science and technology, who have brought honor and recognition to food science through achievements in areas other than research, development, education, and technology transfer. The award is named after Carl R. Fellers, a food science professor who chaired the food technology department at the University of Massachusetts Amherst and when the first Phi Tau Sigma chapter was founded in 1953.
Susan Lynn Hefle was an American food scientist who specialized in food allergens, specifically their detection and safety. Hefle was also a cyclist and a cyclist judge.
The IFT Industrial Scientist Award was awarded by the Institute of Food Technologists (IFT) for scientists who made significant technical contributions to advancing the food industry. It was first awarded in 1994, but was not necessarily awarded every year. In 2019, the IFT reorganized its awards program, and no longer offered this award.
Samuel Cate Prescott was an American food scientist and microbiologist who was involved in the development of food safety, food science, public health, and industrial microbiology.
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 December 8, 1953, as "Phi Tau Sigma Honorary Society, Inc."
Stephen Szu Shiang Chang was a Chinese-born American food scientist who was involved in the research of lipids and flavors in food, including the development of technology transfer between the United States and Taiwan.
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).
William Lyman Underwood was an American photographer who was also involved in the research of time-temperature canning research at the Massachusetts Institute of Technology (MIT) from 1895 to 1896.
Samuel Abraham Goldblith was an American food scientist. While involved in World War II, he studied malnutrition, and later was involved in food research important for space exploration.
Bernard E. Proctor was an American food scientist who was involved in early research on food irradiation.
Philip K. Bates was an American food scientist who was involved in the development of food freezing, dehydration, and concentration both in academia and in industry.
Allyne L. Merrill was an American physicist who served as faculty secretary of the Massachusetts Institute of Technology (MIT) from 1906 to June 1934.
George J. Hucker was an American microbiologist who was involved in the founding of the Institute of Food Technologists and was involved in dairy microbiology.
Fred C. Blanck was an American food scientist who was involved in the founding of the Institute of Food Technologists (IFT) which was involved in the publishing of food and nutrition articles and books.
Roy C. Newton was an American food scientist who was involved in research and development of antioxidants in food and meat products during the 20th century. He also was a founding member of the Institute of Food Technologists (IFT) in 1939.
Ernest Joseph Briskey was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process. He also developed the use of meat science as a career, including the charter of the American Meat Science Association, both at the University of Wisconsin–Madison and at Oregon State University.
Fred Wilbur Tanner (1888–1957) was an American food scientist and microbiologist who involved in the founding of the Institute of Food Technologists (IFT) and the creation of the scientific journal Food Research.
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.
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.
