Roger Clemens Named IFT President

CHICAGOThe Institute of Food Technologists (IFT) announced Roger Clemens, DrPH, Chief Scientific Officer of the E.T. Horn Company, as its new President. Clemens is the 72nd president of IFT and assumed his role on September 1, 2011. In his position as President, Dr. Clemens 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.

Clemens has served on several IFT expert panels, including Functional Foods, and Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information. He is the founding and current columnist for the monthly Food, Medicine and Health column in Food Technology Magazine and is an associate editor for Journal of Food Science, both published by IFT. He also serves as an IFT media spokesperson and has been cited and interviewed by more than 500 domestic and international print and broadcast journalists on contemporary health, nutrition and food safety issues.

Clemens was an appointed member of the USDA 2010 Dietary Guidelines Advisory Committee with primary responsibilities in food safety, and dietary lipids and health. In addition to being a fellow of IFT, he is a fellow in the American College of Nutrition, a fellow in the Marilyn Magaram Center for Food Science, Nutrition and Dietetics, and an active member in the American Society for Nutrition (ASN).

Prior to joining the E.T. Horn Company, Dr. Clemens worked at the University of Southern California for 10 years where he served as director of the Analytical Services Laboratory, associate director of regulatory sciences and adjunct professor of pharmacology and pharmaceutical sciences.

Clemens is an appointed member the U.S. Pharmacopeia expert committee on Food Ingredients. He has also published more than 50 original manuscripts in nutrition and food science and participated in more than 250 invited domestic and international lectures. He served as the Scientific Advisor for Nestlé USA for more than 21 years.

Clemens received a BA in Bacteriology, an MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.