Food Technologist Gunnar Sigge Begins Term as President of the Institute of Food Technologists
The Institute of Food Technologists (IFT), a nonprofit scientific organization dedicated to advancing food science and its practical applications across the global food system, has announced that Gunnar Sigge, PhD, has officially begun his one-year term as president. Sigge succeeds Peggy Poole, PhD, and takes on the leadership role at a time when the global food industry is confronting increasingly interconnected challenges involving sustainability, food security, safety, water use, processing technologies, and nutrition.
Sigge is an associate professor and head of the Department of Food Science at Stellenbosch University in South Africa. His appointment brings an international perspective and extensive academic, scientific, and professional experience to the leadership of IFT. Over the years, he has played an active role within the organization, contributing to several committees and initiatives designed to strengthen the global food science community.
His involvement with IFT includes serving on the organization’s Board of Directors from 2021 through 2024. He has also contributed to the Annual Meeting Scientific Program Advisory Panel, the Divisions Champions Team, and the Inclusive Systems Review Task Team. In addition, Sigge has been part of the leadership team of IFT’s International Division, giving him extensive experience in connecting food science professionals across countries, disciplines, and areas of expertise.
Connecting Global Food Science Communities
As he begins his presidential term, Sigge is emphasizing collaboration and the importance of bringing together scientific knowledge from different regions and professional disciplines. He believes the complex issues facing the food system cannot be addressed effectively by individual sectors working independently.
The global food industry is currently navigating a broad range of challenges, including climate change, resource efficiency, food and nutrition security, food safety, sustainable production, changing consumer expectations, and technological transformation. Sigge believes organizations such as IFT can help create connections between researchers, industry professionals, educators, policymakers, and other stakeholders.
His leadership vision centers on using IFT’s international network to facilitate knowledge sharing and provide food science professionals with credible scientific information and resources. By encouraging greater collaboration, the organization can help ensure that scientific evidence plays a stronger role in discussions about the future of food.
Sigge’s extensive scientific background is particularly relevant to these priorities. His research has focused on food processing, wastewater treatment associated with food production, sustainable water use in the food industry, food safety, and innovative disinfection systems for food and irrigation water. These areas reflect some of the most important sustainability and safety considerations facing modern food production.
A Career Built Around Food Science and Education
Sigge’s connection with Stellenbosch University goes back to his student years, where he completed his bachelor’s, master’s, and doctoral degrees in food science. His academic career has since developed into a leadership role in which he has helped educate and mentor generations of food science students.
Since 2009, Sigge has served as Chair of the Department of Food Science at Stellenbosch University. During his tenure, he has played an important role in developing food science education and supporting students preparing for careers across academia, research, manufacturing, food safety, and other areas of the food sector.
Among the students he has mentored is Jana Schreuder, who previously served as president of the Institute of Food Technologists Student Association and is now its immediate past president. Sigge’s connection with students highlights the importance he places on developing the next generation of food science professionals.
He was also instrumental in establishing Stellenbosch University’s master’s program in food and nutrition security. The program reflects the growing need for professionals who understand the complex relationship between food production, nutrition, sustainability, resources, and access to safe and nutritious food.
Extensive Professional Engagement in South Africa
Beyond IFT and Stellenbosch University, Sigge has maintained a long-standing commitment to the professional food science community in South Africa. He has been an active leader in the South African Association for Food Science and Technology since 1997.
His professional involvement also extends to several organizations working in related scientific and technical fields. These include the International Water Association, the Institute of Packaging South Africa, the Water Institute of South Africa, and the South African Society for Dairy Technology.
This broad network reflects the multidisciplinary nature of modern food science. Food production increasingly intersects with water management, packaging, microbiology, environmental sustainability, engineering, food safety, and public health. Sigge’s experience across these areas positions him to encourage collaboration between professionals who may traditionally operate in separate fields.
His research interests also demonstrate this multidisciplinary approach. Sustainable water management is becoming increasingly important for food manufacturers as companies seek to reduce resource consumption and improve environmental performance. Similarly, wastewater treatment and innovative disinfection technologies can contribute to safer and more efficient food and agricultural systems.
IFT Leadership Looks Toward the Future
IFT CEO Christie Tarantino-Dean welcomed Sigge’s appointment, highlighting his global perspective and scientific expertise. She also emphasized the important role played by the organization’s Board of Directors in guiding IFT’s strategic direction.
Sigge’s presidency is expected to build on IFT’s broader mission of connecting food science professionals and advancing the application of scientific knowledge. As food systems become more complex, professional organizations have an increasingly important role in facilitating communication between scientists, businesses, educators, and other stakeholders.
His appointment also underscores the increasingly international character of the food science profession. Challenges such as food security, climate resilience, water availability, food safety, and sustainable processing extend beyond national borders. Addressing them requires cooperation among professionals from different parts of the world.
Jeffrey Varcoe Named President-Elect
Alongside Sigge’s appointment, IFT has announced that Jeffrey Varcoe, PhD, has become president-elect. Varcoe is senior vice president of science and technical excellence at The J.M. Smucker Company and is scheduled to begin his term as IFT president on September 1, 2027.
Varcoe brings more than 25 years of food manufacturing experience to the organization’s leadership. Before joining The J.M. Smucker Company, he spent 21 years at Schwan’s Company, where he held several technical leadership positions. His responsibilities included food safety and quality, manufacturing technical services, research and development, food safety and microbiology, and other technical management functions.
His professional involvement extends beyond corporate leadership. Varcoe has participated in organizations and initiatives including the American Frozen Food Institute, the Food Law & Policy Institute Advisory Committee at Mitchell Hamline School of Law, the Advisory Council for the University of Minnesota’s Department of Food Science and Nutrition, the Southwest Minnesota Workforce Council, and the Canby High School Blue & Gold Foundation.
Varcoe earned bachelor’s and master’s degrees in biology from Southwest Missouri State University and Minnesota State University, Mankato, respectively. He later completed his PhD in food science at the University of Minnesota.
Strengthening the Food Science Profession
Varcoe said his relationship with IFT began early in his career through mentors who demonstrated the value of professional involvement and community. He views his role as president-elect as an opportunity to contribute his experience in food manufacturing while helping the organization continue to evolve.
The combination of Sigge’s international academic and research background and Varcoe’s extensive food manufacturing experience provides IFT with complementary perspectives as it moves forward.
Together, the leadership transition highlights the organization’s focus on scientific excellence, professional development, collaboration, and practical solutions for the global food system. With food science increasingly central to discussions surrounding sustainability, nutrition, safety, technology, and food security, IFT’s leadership will play an important role in bringing diverse expertise together.
As Gunnar Sigge begins his year as president, his emphasis on international collaboration and evidence-based food science sets a clear direction for the organization. His experience in research, education, water sustainability, food safety, and professional leadership positions him to help IFT strengthen connections across the global food science community and support the people working to shape a safer, more sustainable, and resilient food system.
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