IFT names new board president
Dr. Peggy Poole brings four decades of food industry experience to the role.
Images courtesy of IFT
The Institute of Food Technologists (IFT), a nonprofit scientific organization advancing the science of food and its application across the global food system, has named longtime member and industry leader Margaret (Peggy) Poole, Ph.D., as IFT’s 86th president. She assumed the role on September 1, 2025.
With more than four decades of leadership in R&D, regulatory affairs, and quality assurance, Poole has held roles at Kraft Foods, Häagen-Dazs, Leprino Foods, and Bigelow Tea Company, where she most recently served as vice president of the tea division. She succeeds Christopher Daubert, Ph.D., vice chancellor and dean of the University of Missouri College of Agriculture, Food and Natural Resources.
Poole serves on external advisory boards for Rutgers University and the University of Massachusetts Department of Food Science. Her previous service includes the Penn State Creamery Advisory Board, the Biosecurity Task Force for the International Dairy Foods Association, and the Food Safety Operating Committee at the Innovation Center for U.S. Dairy.
“Stepping into the role of IFT president is a true honor,” says Poole. “I understand there are challenges and opportunities facing the global food system, and I’m ready to help guide IFT through them. This is a pivotal moment for our community, and I’m excited to lead with clarity, courage, and a focus on advancing food science.”
A member of IFT for 45 years, Poole has served on the board of directors for four years. Her contributions include work with the Chief Research Officers Council, judging the IFT Student Association College Bowl, and reviewing applications for the Feeding Tomorrow Fund’s Dr. Elwood F. Caldwell Graduate Fellowship.
“Peggy’s depth of expertise, combined with her decades of leadership, have uniquely prepared her to lead IFT,” says IFT CEO Christie Tarantino-Dean. “Her passion for mentorship and dedication to our mission will inspire our members and strengthen our impact.”
IFT also welcomes Gunnar Sigge, Ph.D., as president-elect. Sigge is associate professor and head of the Department of Food Science at Stellenbosch University in South Africa, where he helped establish the university’s master’s program in food and nutrition security. He served on the IFT board from 2021–2024 and contributed to several strategic initiatives, including the Divisions Champions Team and the Inclusive Systems Review Task Team.
Sigge has been active in the South African Association for Food Science and Technology (SAAFoST) since 1997, including serving as president from 2010–2013.
“Being based in South Africa, I see firsthand how IFT's reach and influence are truly global—connecting experts, fostering innovation, and addressing shared challenges that impact us all,” says Sigge. “I look forward to helping lead this incredible community as president-elect and working together to create a better food future for everyone.”
With more than four decades of leadership in R&D, regulatory affairs, and quality assurance, Poole has held roles at Kraft Foods, Häagen-Dazs, Leprino Foods, and Bigelow Tea Company, where she most recently served as vice president of the tea division. She succeeds Christopher Daubert, Ph.D., vice chancellor and dean of the University of Missouri College of Agriculture, Food and Natural Resources.
Poole serves on external advisory boards for Rutgers University and the University of Massachusetts Department of Food Science. Her previous service includes the Penn State Creamery Advisory Board, the Biosecurity Task Force for the International Dairy Foods Association, and the Food Safety Operating Committee at the Innovation Center for U.S. Dairy.
“Stepping into the role of IFT president is a true honor,” says Poole. “I understand there are challenges and opportunities facing the global food system, and I’m ready to help guide IFT through them. This is a pivotal moment for our community, and I’m excited to lead with clarity, courage, and a focus on advancing food science.”
A member of IFT for 45 years, Poole has served on the board of directors for four years. Her contributions include work with the Chief Research Officers Council, judging the IFT Student Association College Bowl, and reviewing applications for the Feeding Tomorrow Fund’s Dr. Elwood F. Caldwell Graduate Fellowship.
“Peggy’s depth of expertise, combined with her decades of leadership, have uniquely prepared her to lead IFT,” says IFT CEO Christie Tarantino-Dean. “Her passion for mentorship and dedication to our mission will inspire our members and strengthen our impact.”
IFT also welcomes Gunnar Sigge, Ph.D., as president-elect. Sigge is associate professor and head of the Department of Food Science at Stellenbosch University in South Africa, where he helped establish the university’s master’s program in food and nutrition security. He served on the IFT board from 2021–2024 and contributed to several strategic initiatives, including the Divisions Champions Team and the Inclusive Systems Review Task Team.
Sigge has been active in the South African Association for Food Science and Technology (SAAFoST) since 1997, including serving as president from 2010–2013.
“Being based in South Africa, I see firsthand how IFT's reach and influence are truly global—connecting experts, fostering innovation, and addressing shared challenges that impact us all,” says Sigge. “I look forward to helping lead this incredible community as president-elect and working together to create a better food future for everyone.”
Related: IFT names new CFO
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