Food Industry Leader Peggy Poole Assumes Role as IFT Board President
The Institute of Food Technologists (IFT), a nonprofit scientific organization dedicated to advancing the science of food and its application across the global food system, has announced a significant leadership transition. On September 1, 2025, longtime member and highly respected industry leader Margaret (Peggy) Poole, PhD, assumed the role of the organization’s 86th President.
With more than 40 years of leadership experience in the global food industry and an active IFT membership spanning 45 years, Poole brings unmatched expertise and a strong commitment to advancing food science. She succeeds Christopher Daubert, PhD, vice chancellor and dean of the University of Missouri College of Agriculture, Food and Natural Resources (CAFNR), who served as IFT’s 85th President.
A Distinguished Career in Food Science and Industry Leadership
Throughout her career, Poole has held prominent leadership positions in research and development, regulatory affairs, and quality assurance across several of the world’s most recognized food companies. Her journey began in technical and scientific roles and expanded into executive leadership at organizations such as Kraft Foods, Häagen-Dazs, and Leprino Foods. Most recently, she served as Vice President of the Tea Division at Bigelow Tea Company, where she oversaw innovation, compliance, and quality systems that supported the company’s growth and consumer trust.
Beyond her corporate achievements, Poole has contributed extensively to academia, professional associations, and policy discussions shaping the future of food. She currently serves on the external advisory boards for Rutgers University and the University of Massachusetts Department of Food Science, and she previously held roles such as member of the Penn State Creamery Advisory Board and participant in the International Dairy Foods Association’s Biosecurity Task Force. She was also a founding member of the Food Safety Operating Committee at the Innovation Center for U.S. Dairy, underscoring her commitment to strengthening food safety standards across the industry.
A Vision for IFT and the Global Food System
In her first remarks as IFT President, Poole emphasized both the opportunities and the challenges facing food science and the broader food system:
“Stepping into the role of IFT President is a true honor. 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.”
Her comments reflect IFT’s growing emphasis on addressing global food issues—from climate change and supply chain resilience to food safety, nutrition, and sustainability. Under Poole’s leadership, the organization is expected to continue fostering collaboration between industry, academia, and government to advance scientific solutions that improve food security and consumer well-being worldwide.
A History of Service to IFT
Poole is no stranger to IFT’s leadership structures. She has served on the IFT Board of Directors for four years, offering guidance on governance and strategic priorities. She has also played active roles on committees and initiatives that directly support IFT’s mission. Among these contributions, she has participated in the Chief Research Officers Council, served as a judge for the IFT Student Association (IFTSA) College Bowl, and reviewed applications for the Feeding Tomorrow Fund’s Dr. Elwood F. Caldwell Graduate Fellowship, which supports future leaders in food science.
These efforts underscore her dedication not only to advancing food science but also to mentorship and professional development, values that align with IFT’s emphasis on nurturing the next generation of food scientists.
Leadership’s Endorsement
IFT’s Chief Executive Officer, Christie Tarantino-Dean, expressed enthusiasm for Poole’s appointment and confidence in her leadership:
“Peggy’s depth of expertise, combined with her decades of leadership, have uniquely prepared her to lead IFT. Her passion for mentorship and dedication to our mission will inspire our members and strengthen our impact.”
Tarantino-Dean also welcomed Gunnar Sigge, PhD, who assumes the role of President-Elect. She noted that his international background will bring valuable perspective to IFT’s mission of supporting a global food system.
A Global Perspective: Introducing President-Elect Gunnar Sigge
Gunnar Sigge, PhD, is an associate professor and head of the Department of Food Science at Stellenbosch University in South Africa. He played a central role in establishing Stellenbosch’s master’s program in food and nutrition security, which reflects his long-standing interest in advancing education and capacity-building in food science across Africa and beyond.
Sigge has also been an active contributor to IFT. From 2021 to 2024, he served on the IFT Board of Directors, where he contributed to strategic planning and global outreach. His involvement has extended to the Divisions Champions Team, the Inclusive Systems Review Task Team, the International Division leadership team, and the IFT Strategic Retreat.
In addition, Sigge has been a leader in his home country through his active involvement with the South African Association for Food Science and Technology (SAAFoST), where he has been a member since 1997 and served as President from 2010 to 2013.
Reflecting on his new role as IFT President-Elect, Sigge highlighted the importance of global collaboration:
“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. I look forward to helping lead this incredible community as President-Elect and working together to create a better food future for everyone.”
