John Coupland PhD

John Coupland is a professor of food science at Penn State where he teaches food chemistry and conducts research on emulsion science and fat crystallization. He is an active member of IFT and current serves as President.

He previously served on the Divisions Taskforce that proposed the current structure for divisions, chaired the Food Chemistry sub-panel for the 2009 annual meeting and served on a taskforces charged with developing the new IFT logo and improving the quality of the scientific program at the annual meeting. He is most active in the Food Chemistry Division and is a member of the Education, Engineering and Dairy divisions. He is a member of the Keystone Section of IFT.