IFT names Gunnar Sigge as president

CHICAGO — Gunnar Sigge, PhD, associate professor and head of the Department of Food Science at Stellenbosch University in South Africa, has been named president of the Institute of Food Technologists (IFT). He succeeds Peggy Poole, PhD, who completed her one-year term as president.

Jeffrey Varcoe, PhD, senior vice president, science and technical excellence at The J.M. Smucker Co., takes over as president-elect and will begin his term as IFT president starting on Sept. 1, 2027.

Sigge has been an active volunteer at IFT for many years, and an active leader in the South African Association for Food Science and Technology (SAAFoST) since 1997.

“We are facing incredibly complex and interconnected challenges across the global food system, and no one discipline, sector, or part of the world can address them alone,” Sigge said. “What excites me about taking on this role is the opportunity to build on IFT’s unique ability to connect people and perspectives from across the global food science community. There is so much we can learn from one another, and I believe IFT has an important role to play in creating those connections, equipping food science professionals with the knowledge and resources they need, and bringing credible science to the conversations shaping the future of food.”

Sigge was a member of the IFT board of directors from 2021-24. He also served on the Annual Meeting Scientific Program Advisory Panel (AMSPAP), Divisions Champions Team, the Inclusive Systems Review Task Team, as well as the International Division leadership team.

In South Africa, he has been involved with several other scientific organizations, including the International Water Association (IWA), the Institute of Packaging South Africa (IPSA), the Water Institute of South Africa (WISA), and the South African Society for Dairy Technology (SASDT). His research interests include food processing, food processing wastewater treatment, sustainable water-use in the food industry, food safety, and novel disinfection systems for food and irrigation water. He was also integral to the establishment of Stellenbosch University’s master’s program in food and nutrition security.

Sigge received bachelor’s, master’s and doctoral degrees in food science from Stellenbosch University. Since 2009, he has been chair of the Department of Food Science where he has mentored and guided some of South Africa’s top food science students, including Jana Schreuder, Institute of Food Technologists Student Association (IFTSA) immediate past president.

“Gunnar brings a valuable global perspective, deep scientific expertise, and a strong understanding of the opportunities ahead for IFT and the food science community,” said Christie Tarantino-Dean, chief executive officer of the IFT. “Our board plays an important role in shaping IFT’s strategic direction, and we are fortunate to have leaders who are deeply committed to our mission and generous with their time and expertise. I look forward to partnering with Gunnar and the board as we continue to strengthen IFT and position the organization for the future.”

Varcoe has been involved in many professional and community-oriented organizations, including the American Frozen Food Institute, Mitchell Hamline School of Law’s Food Law & Policy Institute Advisory Committee, Advisory Council for the University of Minnesota’s Department of Food Science and Nutrition, Southwest Minnesota Workforce Council, and the Canby (Minnesota) High School Blue & Gold Foundation.

Prior to joining J.M. Smucker, he spent 21 years at Schwan’s Co. where he held a variety of technical leadership roles, including vice president of food safety and quality, vice president of manufacturing technical services, director of research and development, director of food safety and microbiology, and manager of food safety.

“IFT and the people within this community have given a great deal to me throughout my career,” Varcoe said. “Some of my earliest connections to IFT came through mentors who showed me the value of being part of this community, and that has stayed with me. Serving as president-elect is an opportunity to give back to a profession that has given so much to me and to bring the perspective I’ve gained over 25 years in food manufacturing to help IFT continue to evolve and serve its members.”

Varcoe received his bachelor’s and master’s degrees in biology from Missouri State University and Minnesota State University, Mankato, respectively. He received his doctorate in food science from the University of Minnesota.