UNIVERSITY PARK, Pa. -- John Floros, professor and head of food science in Penn State's College of Agricultural Sciences, has been elected president of the Institute of Food Technologists, the premier scientific and educational society serving the food science and technology field.

Floros will serve as IFT president-elect for a year, starting this summer. His one-year term as president will begin in the summer of 2007.

"This election is a direct reflection of the quality of our teaching, research and extension programs, the achievement of our alumni, and the respect that the Department of Food Science enjoys nationally and internationally," says Floros. "I am humbled that so many food scientists and other food professionals voted for me, and I'm excited to work toward improving IFT and strengthening our profession."

Founded in 1939, IFT is a nonprofit organization whose mission is to advance the science and technology of food through the exchange of knowledge. IFT members, who number about 25,000, represent a broad cross-section of food professions in industry, academia and government throughout the world. IFT publishes various resources for the food industry, including the Journal of Food Science, and conducts the world's largest annual convention on food grown, processed, manufactured, distributed and eaten worldwide, the IFT Food Expo.

"I am thrilled to see John Floros get this well-deserved recognition," says Robert Steele, dean of the College of Agricultural Sciences. "It is testament to the confidence his peers have in him to lead their profession and industry in the global community. We are proud of his achievements."

Floros has been head of the Department of Food Science since 2000. Before joining Penn State, he was professor of food process engineering and packaging at Purdue University.

Floros' research incorporates chemical engineering, applied mathematics and industrial statistics to understand many phenomena that drive food-processing and packaging systems. His work has generated significant innovations and efficiencies in food-manufacturing systems, while improving the value, quality, safety and shelf life of food products.

A native of Greece, he received a combined bachelor's/master's degree in food science and technology from the Agricultural University of Athens, Greece, and his doctorate in food science and technology from the University of Georgia.

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Chuck Gill Writer/Editor Phone: 814-863-2713 E-mail: cdg5@psu.edu