Feeding Tomorrow Board of Trustees
The dedicated members of our Board of Trustees are the governing body for Feeding Tomorrow. They are committed to ensuring the long-term success and vitality of programs supported by Feeding Tomorrow.
Mary Ellen Camire
Immediate Past President
Professor of Food Science, Pennsylvania State University
Bush Brothers & Company
Mattson & Co.
Kerry Ingredients & Flavours
Anton Angelich is the Group V.P. of Marketing for Virginia Dare, responsible for the marketing of flavors and consumer research. Mr. Angelich holds previous executive positions with Symrise, Cultor Food Science and Givaudan flavor companies. He has over 17 years with Nestle as a manager and food scientist in product and process development, sensory evaluation, and the Nestle Test Kitchens. Mr. Angelich holds B.S in Food Science from McGill University and a M.B.A. in Marketing from N.Y.I.T. Mr. Angelich’s professional memberships include the American Society for Enology & Viticulture, American Association of Candy Technologists, Canadian Institute of Food Science and Technology, American Marketing Association, World Futurists, and numerous trade association affiliations.
Dr. Noel E. Anderson currently leads the Worldwide Technical Insights organization for Pepsi Cola, Quaker, Tropicana and Gatorade which includes the Analytical, Sensory and Consumer Sciences, Microbiology, Documentation, and Strategy functions. This organization is actively engaged in developing technical insights that enable successful products to be produced. It also provides scientific support to protect Pepsi-Cola brands in the 190 countries in which Pepsi Cola products are sold. Dr. Anderson joined PepsiCo ten years ago with responsibility for product development across many of the PepsiCo beverage groups. Prior to PepsiCo he spent 18 years at General Foods and Kraft working on such products as Post Cereals, Jell-O Pudding and Jello-O Gelatin snacks including serving two years in Toronto as VP of R&D, Quality and Regulatory Affairs for Kraft Canada. Dr. Anderson received his BS, MS, and PhD degrees from the University of Massachusetts in Food Science and Nutrition and currently chairs the Department's Alumni Advisory Board.
Jon Baugher is from New Bern, North Carolina. Jon received his BS at James Madison University in Biology (Concentrations in Biochemistry and Molecular Biology) and then studied functional genomics of probiotics and completed his Masters in Food Science (Minor in Microbiology) at North Carolina State University in 2011. Jon is currently a Ph.D. student in Food Science (Minor in Food Safety) at North Carolina State University, studying norovirus attachment on fresh produce.
Jon has been an active member of IFT/IFSA since 2009 serving as NC State Food Science Club President, Dogwood Section Student Representative, IFTSA VP of IFT Relations, and most recently served as IFT Student Association President. Jon’s hobbies include fishing, boating, hunting, baseball, and soccer.
Mary Ellen Camire
Mary Ellen's interest in sensory evaluation continued when she began her Ph.D. program at Texas Woman's University, helping with consumer testing for Coca Cola Foods. She then joined Frito Lay to begin her career in extrusion processing. After graduation she moved to Maine and has lioved and worked in the area since 1989 promoting food science education and the growing Maine food industry. She has worked with many food companies, ranging in size from home-based processors with one or two staff to multinational corporations. Her training in human nutrition has allowed her to assist the wild blueberry, cranberry, potato and other commodity groups in promotion of their products' health benefits.
For over 13 years she served as an IFT food science communicator and later as an IFT spokesperson to advance the field of food science as well as educate the public about IFT. On IFT's behalf she has testified in U.S government hearings on topics ranging from dietary supplement labeling to safety of imported foods. She has served as a panelist on U.S. Department of Agriculture competitive grant panels, and was also the panel manager for post-harvest food safety competitive grants and the Small Business Innovative Research Food Science and Nutrition panel. Her expertise has been sought for grant reviews by funding agencies in Finland, Romania, Saudi Arabia, and other nations.
John Coupland is a professor of food science at Penn State where he teaches food chemistry and conducts research on emulsion science and fat crystallization. He is an active member of IFT and is currently a co-chair of the Divisions Transition Task Force. He previously served on the Divisions Task Force that proposed the current structure for divisions, chaired the Food Chemistry sub-panel for the 2009 annual meeting and served on a task force charged with developing the new IFT logo and improving the quality of the scientific program at the annual meeting. He is most active in the Food Chemistry Division and is a member of the Education, Engineering and Dairy divisions. He is a member of the Keystone Section of IFT.
John a native of the UK but has lived in Pennsylvania for the past 14 years. He is married with two children. In his spare time, he likes to talk about food science on the internet (http://johncoupland.tumblr.com/, twitter: @johnncoupland, Quora: John Coupland), as well as to try to bake the perfect loaf of bread.
Colin's career in food science and technology started in 1970 when he was appointed as the first mycologist in the UK Government’s Institute of Food Research. During the subsequent 11 years he established a team of 12 researchers involved in food mycology and post-harvest technology of fruits and vegetables and was an invited Visiting Scientist in food microbiology at the Norwegian Food Research Institute.
Subsequently he was appointed as the first Director of Food Technology at Campden Food & Drink Research Association. During his 7 years leading the Division, income increased 4 fold and publications increased 8 fold. He initiated several new research activities in chilled foods, aseptic packaging and hygienic design. His leadership qualities led to him having the additional responsibility of co-ordinating the research programme for the whole organisation.
These leadership and management experiences led to his appointment as Director-General of the organisation (now Campden BRI), a position he held for 21 years. During his time leading and managing the business, the annual income increased 7 fold to over £19m. This was achieved by developing a new range of services for a much expanded industry and public sector client base nationally and internationally. The business achieved accreditation to International Standards 9001 and 17025 for business management systems, national recognition and a business award for staff training and development and a regional award for the best business.
He maintained his academic interests in food science by being the Unilever Visiting Professor of Food Science at Queen’s University, Belfast and a Visiting Professor in Food Supply Chain at the Royal Agricultural University. Both roles involved teaching undergrad modules, providing strategic guidance and hosting students for industrial training.
Throughout his career he has been committed to collaboration: establishing, developing and maintaining collaborations between industry, government and academia and was a recipient of the IFT’s Myron Solberg Award in recognition.
His leadership qualities and knowledge of food science have led to his appointment on government and industry advisory committees in the UK, Australia, USA, Canada, Belgium, India, Abu Dhabi and more. He was particularly honoured to be invited to serve on the Selection Panel for the World Food Prize and has greatly enjoyed volunteering in many capacities in the Food Science and Technology community, especially IFT.
Jay T. Gilbert
Jay Gilbert is a senior food science major at the University of Massachusetts Amherst currently applying to attend graduate school for his Ph.D. While attending UMass Jay has been involved in a number of leadership activities along with internships. Much of his involvement has been through IFTSA sponsored competitions and activities. Over the past 4 years Jay has worked for both the Goddard and Nugen Research Groups and has had numerous abstracts accepted for competitions. This included the IFT Undergraduate Research Competition, where he was selected as a finalist during his freshmen year. Outside of research Jay has been very involved with the UMass IFT Product Development Team. Jay is currently the IFTSA North Atlantic Area Representative.
Jay has been a member of the UMass College of Natural Science Dean’s Student Leadership Committee for the past three years. The Committee includes a small group of students who work closely with the dean in order to help with open houses, student speaking, and guest speakers. Throughout my summers as an undergraduate I have participated in numerous internships. The summer following his freshmen year Jay continued conducting undergraduate research. During the summer of his sophomore year Jay accepted an intern position at PepsiCo in Valhalla, NY. This past summer he worked for ConAgra Foods in Omaha, NE where he will be returning this coming summer as well.
Robert B. Gravani is a Professor of Food Science and Director of the National Good Agricultural Practices (GAPs) Program at Cornell University where he is actively engaged in Extension/Outreach, Teaching and Research activities. He received his BS degree in Food Science from Rutgers University and his MS and PhD degrees from Cornell University. During his career, he has also served as Science Director of the Cereal Institute, Inc. and as Assistant Director of the Institute of Food Science and Marketing at Cornell University.
Dr. Gravani works with all sectors of the food system and has developed innovative programs for constituents in production agriculture, food processing, food retailing, and food service, as well as for regulatory agencies and consumers. He has published many scientific and popular articles, and developed numerous education programs for constituents.
Dr. Gravani is a Fellow of the Institute of Food Technologists, served on the Executive Committee, chaired a number of IFT committees and the Extension/Outreach Division. He was the 2009 recipient of the IFT’s Carl R. Fellers Award. He received the Cornell Institute of Food Science Teaching Excellence Award in 1994 and 2007 and was the 1995 recipient of the International Association for Food Protection (IAFP) Educator Award. He is a past president of the association and an IAFP Fellow.
He served seven years as a member of the National Advisory Committee of Microbiological Criteria for Foods and also served on the National Academy of Sciences (NAS) committee on Review of Scientific Criteria and Performance Standards for Safe Foods and chaired the NAS subcommittee on Seafood, Produce, and Dairy Products. He is an active member of the National Center for Food Protection and Defense at the University of Minnesota, where he serves on the Risk Communication team.
Bob is married to Eileen, a speech pathologist, who is currently associate Dean of the School of Professional Studies at the State University of New York at Cortland, and has two children, Kristen and Steven. Kristen recently graduated from Cornell in Nutritional Sciences and will be attending graduate school in the fall. She is currently interning at a company that trains professional athletes. Steven is a Cornell freshman who is in the undergraduate business program. Bob enjoys the outdoors and keeping fit by jogging, bicycling, kayaking and sailing when the weather is warm and in winter participates in downhill and cross country skiing and ice skating.
Ted Nixon's grandfather joined D.D. Williamson in 1896, starting a family history of providing quality ingredients to the food and beverage industry. Carrying on the family tradition, Ted joined DDW as a manufacturing associate in 1974 and has been CEO since 1992. Ted volunteers with the Louisville Actors Theatre Board, Louisville Metro Unite Way and GLI Food Consortium. He also serves on the Boards for Koss Corporation and Rooibee Red Tea. In 2009, he was inducted into the Junior Achievement Business Hall of Fame.
John O’Brien was Chief Executive Officer of the Food Safety Authority of Ireland from 2004 to 2009. Prior to taking up his present post, he worked in the food industry and held a number of senior positions with the Danone group including Director of Food Safety and Director of Corporate Scientific Affairs. During his career in the food industry, Dr. O’Brien was a board member and the Treasurer of the International Life Sciences Institute, Europe. Prior to working in France, he was a Lecturer in Food Safety at the University of Surrey in the UK. He was the founding editor of the journal Trends in Food Science & Technology and, until recently, was the European Editor. He currently sits on the Editorial Boards of Trends in Food Science & Technology, Human and Experimental Toxicology and the International Journal of Dairy Technology. Dr. O’Brien is a Board member of the Irish National Accreditation Board and is a member of the International Advisory Board of the VLAG, the Dutch graduate school in nutrition, food sciences, agrobiotechnology and health sciences. He is also currently External Examiner for Masters courses in European Food Regulatory Affairs, and Food Safety at the University of Ulster and Dublin Institute of Technology, respectively.
Dr. O’Brien has a broad knowledge of risk assessment and food safety management at an international level together with communication expertise. In particular he is interested in the safety of food processing and cooking operations. He was chairman of an ILSI Europe Expert Group on Genotoxic Carcinogens in Foods that published a report on the subject recently. Having undertaken post-doctoral work on computational chemistry and molecular modelling at the University of Strathclyde, Dr. O’Brien retains an interest in structure-activity relationships in toxicology. Dr. O’Brien’s academic training was in toxicology, food chemistry and food science and he is a graduate of University College, Cork, Ireland and the University of Surrey, UK. He is also a registered toxicologist, a chartered chemist and a fellow of the Royal Society of Chemistry and of the Institute of Food Science and Technology (UK).
Phil Perkins is Senior Vice President and Director of Research, Development & Innovation for Bush Brothers & Company. He was born and educated in the United Kingdom, graduating from the University of Exeter with B.Sc. (Hons) in Chemistry in 1980 and a Ph.D. in 1983. His career spans thirty years of working for world-class consumer goods companies, starting at Whitbread PLC (England), moving onto M&M Mars (England), then to Grand Metropolitan/ Diageo/Pillsbury (England and the USA) and now Bush Brothers & Company.
Phil is a strategic thinker, a champion of consumer-focused product innovation and has an excellent track record of new product successes. He is also recognized as a successful change agent in leading R&D activities. During his career he has established and managed Pillsbury’s International R&D department, created Pillsbury’s Knowledge Management function and established the Research, Development and Innovation function for Bush Brothers & Company.
Phil is an IFT Fellow; he serves on the IFT Finance Committee, and is an adjunct professor in the Department of Food Science and Technology at the University of Tennessee. In addition, Phil serves on the Grocery Manufacturers Association’s Science & Regulatory Affairs Council Executive Committee and served as a GMA Science & Education Foundation Board Member from 2004 to 2009.
Darryl P. Riley
Darryl P. Riley has been vice president, research, development, quality and innovation, Kraft Foods Group since September 2013. Mr. Riley rejoined Kraft Foods after spending 9 years at the Kellogg Company. He joined the Kellogg Company in 2004 as vice president, snacks research and technology. In 2007, he was promoted to vice president, global quality and technical operations. In 2010, he was named vice president Kellogg North America research, quality and technology. Lastly, in 2012, he was appointed vice president research, quality and technology Kellogg International. Prior to joining Kellogg Company, Mr. Riley was employed by Kraft Foods, where he spent 17 years in a variety of domestic and international R&D and supply chain management roles.
Mr. Riley received a bachelor’s degree in chemical engineering from the New Jersey Institute of Technology. He is an active member of the Executive Leadership Council and the Alpha Phi Alpha Alumni Chapter. He is a recipient of the 2008 NELI award and was an active member of the Grocery Manufacturers Association’s Science Institute Executive Committee and the Association of Food and Drug Officials. Mr. Riley was born in Newark, New Jersey. He and his wife, Katrin, reside in Portage, MI. They have three daughters.
As the company's senior technical leader he is responsible for the overall technical quality of concepts, products, and commercialization activity. Prior to joining Mattson he held product and process development positions with Del Monte Foods, E. & J. Gallo Winery, and General Mills, Inc. His professional experience includes traveling internationally to develop products for global markets.
Dr. Shimek has been a member of IFT since 1994 and has served as a volunteer leader in strategic planning, membership enhancement, and student-focused roles. He currently serves on IFT's Board of Directors. He has contributed to development of Institute strategy and structure through participation in the Advisory Panel on Global Strategy and the Task Force on Strategic Plan Implementation. As Chair of the Committee on Membership of Students and New Professionals, he led a number of pioneering initiatives to identify and engage early career food professionals. His passion for food science and fostering involvement in IFT was strengthened early on through his service to the IFT Student Association as its President.
Justin earned a PhD in food science from the University of California, Davis and Bachelors of Science degrees in both food science and nutrition at the University of Minnesota.
Christie Tarantino-Dean brings more than 20 years of association management experience to IFT, including noteworthy leadership positions at two major membership associations. In her most recent position leading the Association Forum of Chicagoland, she launched a variety of programs designed to increase membership impacting more than 1,600 associations throughout the Chicago area.
Prior to her role at Association Forum, she served as the Executive Director of the Academy of General Dentistry (AGD), which has 35,000 members and 62 chapters. Tarantino-Dean also gained extensive experience in convention management as the Associate Vice President of Member Relations at the Professional Convention Management Association, and as Membership Services Director with the Alabama State Bar Association.
A graduate of Auburn University at Montgomery, Tarantino-Dean earned her bachelor’s degree in political science and her master’s of public administration. She is a member of the American Society of Association Executives (ASAE), the Professional Convention Management Association, the U.S. Chamber of Commerce Committee of 100, and the Illinois Society of Association Executives. She is also a board member of the Partnership to Educate and Advance Kids (PEAK), a non-profit organization that provides scholarships and mentors for at-risk children in the Chicago area.
Bernhard van Lengerich
Bernhard van Lengerich studied food and biotechnology at the Technical University of Berlin, Germany, and completed his dissertation entitled "Development and Application of a Systems Analytical Model for the Extrusion of Starches and Starch Containing Ingredients" in 1984 with summa cum laude. He worked at Werner & Pfleiderer in the United States as a process engineer and, subsequently, at RJR Nabisco, New Jersey, U.S.A., as director for extrusion research. van Lengerich joined the Buhler Corporation in Switzerland as vice president for research and development for the Food Group and was responsible for global R&D. In 1994, van Lengerich joined General Mills Inc. in Minneapolis, Minnesota, U.S.A., and is currently chief science officer and vice president, technology strategy. van Lengerich is the inventor of more than 70 U.S. and international patents of food products, processing, ingredients, extrusion, and microencapsulation and has several patents pending. He has published more than 50 international publications and four book chapters on food processing, systems analysis, and food extrusion. van Lengerich serves as honorarium professor at the Technical University of Berlin, Germany, and as an adjunct professor at the University of Minnesota in Minneapolis, U.S.A.