Institute of Food Technologies names new president
The dean of the University of Missouri College of Agriculture, Food and Natural Resources is the new president of the Institute of Food Technologies
Christopher Daubert, also Missouri’s vice chancellor, became the IFT’s 85th president effective Sept. 1. Sean Leighton, global vice president of food safety, quality and regulatory at Cargill, completed his one-year term Aug. 31.
Christopher Daubert, dean of the University of Missouri College of Agriculture, Food and Natural Resources, is the new president of the Institute of Food Technologies. Photo courtesy of IFT.
Prior to joining the University of Missouri in 2017, Daubert spent more than two decades at North Carolina State University in Raleigh, North Carolina, serving as head of the Food, Bioprocessing & Nutrition Sciences department and director of the Food Rheology Laboratory. Daubert earned a bachelor’s degree in agricultural engineering from Penn State University and a doctorate in agricultural engineering and food science from Michigan State University.
Daubert, an IFT fellow, previously served as chair of the Food Engineering division.
“Throughout his career, Chris has done an exceptional job shaping the future of food as both a food science leader across multiple prominent universities and as a longtime member of IFT,” IFT CEO Christie Tarantino-Dean said. “He is deeply respected for his commitment to drive meaningful change in food through science as well as preparing our next generation of food leaders for the challenges to come.”
Peggy Poole, Bigelow Tea vice president, is IFT’s president-elect and will start her term Sept. 1, 2025. Poole has more than 40 years of food industry experience with companies including Leprino Foods, HP Hood LLC, Kraft Foods and Haagen-Dazs.