People / Industry News

IFT names John Ruff president

September 7, 2012

John Ruff, formerly senior vice president of Kraft Foods, assumed the title of president of the Institute of Food Technologists (IFT) on Sept. 1. IFT’s 73rd president, he 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.

Ruff was elected to IFT’s Feeding Tomorrow board of trustees in 1998 and chaired the organization for two terms. During this time, he re-energized corporate fundraising and helped establish new initiatives such as Expert Reports and the Discovery Education program.

In addition, Ruff initiated and chaired IFT’s first Senior Food Officials annual forum, served on the Global Task Force and was elected to the IFT board of directors in 2007.

During his 36-year career, Ruff has been based in six countries for Kraft and General Foods, heading research and development for international and North American businesses. He successfully integrated the technical operations of numerous acquisitions, established global centers of expertise and led a worldwide advisory council consisting of external experts who helped guide Kraft’s health and wellness initiatives.

Ruff is also a past president of the International Life Sciences Institute, past chair of the Food Processors Association (NFPA) and a fellow of the Institute of Food Science and Technology in the United Kingdom.

IFT is a nonprofit, scientific society for professionals engaged in food science, food technology and related areas in industry, academia and government.

Source: Institute of Food Technologists

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon