“Peggy Poole Takes the Helm: New Leadership at the Institute of Food Technologists” | FoodBev Media

The Institute of Food Technologists (IFT) has named Dr. Margaret (Peggy) Poole as its new president, starting September 1, 2025. With over 40 years in the food industry and a long-standing relationship with IFT, she is set to lead during a crucial time for food science and technology.

Dr. Poole has worked with well-known companies like Kraft Foods and Häagen-Dazs, where she held significant roles in research, regulatory affairs, and quality assurance. Her diverse experience prepares her to tackle various challenges in the food sector, from navigating regulations to spearheading product innovations.

She takes over from Dr. Christopher Daubert, who has been president since September 2024. Poole aims to enhance collaboration among IFT members, which include professionals from various fields like academia and government. “I’m honored to step into this role,” she said, acknowledging the challenges and opportunities the global food system faces.

A strong advocate for mentorship, Poole has been involved in IFT initiatives such as the Chief Research Officers Council. Her passion for nurturing future food scientists aligns with IFT’s goal to ensure a sustainable global food supply.

Joining her in leadership is Dr. Gunnar Sigge, appointed as president-elect. He is an associate professor at Stellenbosch University in South Africa and brings a global viewpoint to IFT. His work includes developing a master’s program in food and nutrition security, equipping him to address shared challenges.

Sigge noted, “Being based in South Africa, I see how IFT’s influence is truly global. I’m excited to work with this amazing community to create a better food future.”

As IFT faces a changing food landscape, Poole’s leadership promises to strengthen the organization as a vital resource for food professionals. The focus will be on pressing issues like food safety, sustainability, and nutrition.

It’s worth noting that since its launch in 1939, IFT has played a key role in advocating for innovation and collaboration in food science, with a community of over 200,000 members worldwide. According to a 2022 survey, 87% of food professionals believe that collaboration within organizations like IFT is essential for tackling modern food challenges.

With new leaders at the helm, IFT is poised for growth and innovation, aiming to meet the evolving needs of the food industry while fostering a promising future. For more information about current trends and challenges in the food sector, visit IFT’s official website.

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