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