John Coupland, Ph.D., has been named the 77th president of the Institute of Food Technologists, Chicago. Coupland succeeds 2015-2016 president Colin Dennis, Ph.D.
A professor of food science at Penn State University, Coupland teaches core undergraduate and graduate courses in food chemistry and conducts research on emulsion science and fat crystallization. He has published more than 100 research papers and book chapters as well as the textbook "An Introduction to the Physical Chemistry of Foods."
Coupland has been an active IFT member since 1996 and served on the board of directors, the Food Chemistry Division and Feeding Tomorrow Board of Trustees. As president, he will work with food scientists, technologists and professionals to support IFT’s strategic priorities, which include advancing and promoting careers in food science, establishing productive and interactive global networks, promoting the application of science and technology, and advocating evidence-based science to educate the public on food issues.
An area of particular interest to Coupland is the value of science communication in helping the public better understand the ways food science is used to feed people every day so they can make more informed decisions about the food they eat.
“It's a privilege to serve in this role," he says. "Food science and technology are essential in the modern world and IFT's mission to advance the science of food has never been more relevant. I look forward to getting out and meeting with as many members as I can as well as working with staff and other volunteer leaders to better meet their needs.”
