About the International Food Science Certification Commission

International Food Science Certification Commission

The International Food Science Certification Commission (IFSCC) oversees the governance and policy-making for our credentialing activities. The members of the IFSCC are committed to ensuring our credentialing programs strive to meet the international standards established by the International Standards Organization (ISO) and are conducted in a fair and transparent manner. Members of the IFSCC represent stakeholders from diverse groups such as the academic community, industry practitioners and human resources professionals, international governments and non-government organizations.

For questions or comments regarding the Certified Food Scientist (CFS) credentialing, please contact us at ifscc@ift.org.

IFSCC Commissioners

Commissioner Organization Position Email
Sanjay Gummalla, PhD, CFS American Frozen Food Institute (AFFI) Chair sgummalla@affi.com
Ellen Bradley, CFS River City Food Group Vice Chair ellen@rivercityfoodgroup.com
Russel Keast, PhD, CFS Deakin University Member russell.keast@deakin.edu.au
Moira McGrath OPUS Int’l Inc. Member moira@foodscience.com
Dick Metivier, CFS Frito Lay/PepsiCo Member Dick.Metivier@pepsico.com
Deirdre Schlunegger STOP Foodborne Illness Member dschlunegger@STOPfoodborneillness.org
Anne Goldman ACCE International Member agoldman@acceintl.com
Indra Mehrotra Cargill Member indra.mehrotra@gmail.com

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S Gummalla

Sanjay Gummalla, PhD, CFS

Sanjay Gummalla is currently the Vice President, Regulatory and Technical Affairs at the American Frozen Food Institute (AFFI). He is a food industry professional who recently transitioned to a role in food policy and advocacy with the intent of contributing to and informing science-based food safety and regulatory policies for the broader food and beverage community.

His professional career began at the U.S. Food and Drug Administration (FDA) as a post-doctoral scientist where he contributed to FDA’s early foray in to nanotechnology-based applications for pathogen detection.

Sanjay brings over 15 years of industry experience in flavor development and food applications research. He has worked in global food and flavor research and commercial teams at Givaudan Flavors and previously led the global dairy flavors R & D group at Cargill Flavor systems. His career in the flavor industry exposed him to a diverse set of food and beverage companies across the globe and a multitude of food processing technologies and environments. Prior to joining AFFI, Sanjay was Vice President of Product Development at Zentis North America, a global fruit preparation manufacturer.

Sanjay also served as Adjunct Assistant Professor at the University of Cincinnati, where he taught food microbiology. He is an Institute of Food Technologists Certified Food Scientist (CFS) and Food Safety Preventive Controls Alliance Lead Instructor.

Sanjay has a B.S. in Agriculture and earned his doctorate in Nutrition and Food Sciences from Utah State University.

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Ellen Bradley

Ellen Bradley, CFS

Ellen is a Certified Food Scientist and works as a Principal Scientist for River City Food Group LLC. Projects range from new product development, reverse engineering, labeling and quality assurance to aiding start up businesses with food safety programs. Her most recent federal project was a contract with NASA to reduce sodium in 29 foods for use in space.

She regularly participates in speaking engagements to further raise awareness of the food science profession and encourages food science mentorship. She has worked with Flight 33 productions behind the scenes and as on-camera talent for the History Channel’s Life After People. Ellen promotes the profession and food safety through her involvement in the Boy Scouts as a Merit Badge Counselor for the Cooking merit badge. 

Ellen holds a degree in Food Science & Technology from Oregon State University.  She has over 30 years of experience in the food industry and is a lifetime member of Phi Tau Sigma.  She is currently a spokesperson for the Institute of Food Technologists and serves as a Trustee for Feeding Tomorrow.

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Russell Keast

Russell Keast, PhD, CFS

Russell is a Professor of Sensory and Food Science at Deakin University, Melbourne Australia.  He completed his undergraduate and postgraduate degrees from the University of Otago in New Zealand.  Russell’s PhD topic was the influence of lager and ale yeast strains on flavour development during fermentation.  After completing his PhD, Russell joined Monell Chemical Senses Center in Philadelphia for 4 years as a Postdoctoral Fellow working primarily on taste perception.  Russell moved to Australia to join Deakin University, where he completed a Graduate Certificate in Higher Education and transitioned to a teaching/research academic.

Russell leads the Centre for Advanced Sensory Science at Deakin University and is Discipline leader for Food Innovation at Deakin University in Melbourne.  His research focuses on the sense of taste and the associations with diet and health.  Russell has been a member of IFT since 2001 and was part of the Inaugural class of Certified Food Scientists (CFS).

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Moira McGrath

Moira McGrath

Moira McGrath is president and founder of OPUS International, Inc. Following graduation from Cornell University with a degree in Hotel Administration, Moira focused her early career on hotel and restaurant operations and management. She started her own firm in 1993, where she and her staff at OPUS specialize in placing scientists in research and development and quality assurance positions with food and food ingredient manufacturers. Along with managing her company, she is very involved in related volunteer activities, particularly with the Institute of Food Technologists.  She has served on their Board of Directors, and chaired numerous other committees. Moira has served on several university Advisory Councils for their Food Science departments. Among them are Cornell University, UC Davis, Virginia Tech, and University of Florida.

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Dick Metivier

Dick Metivier, CFS

Dick Metivier is a Senior Principal Scientist at Frito Lay R&D. Dick has been awarded the PepsiCo Academy of Science, Chairman, and Transform for growth Awards as well as the Frito-Lay Creativity, Quality, Productivity, and Team Work awards. He won the IFT Outstanding Volunteer Award twice. Initially a Chemical Engineer, Dick earned a BS & MS degree in Food Science from the University of Massachusetts and a MBA in Finance from Purdue.

For the national IFT, he served on the Higher Education, Student Product Development Competition, and a multitude of award and review committees. For the Longhorn section of the IFT, he has held every position, including twice as Chair and Treasurer. Presently he is working on the evaluation of alternative thermal process technologies.

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Deirdre Schlunegger

Deirdre Schlunegger

With over twenty years of nonprofit and leadership experience, Deirdre joined STOP in August 2010. She serves as an advisory member of the Joint Institute of Food Safety and Nutrition (JIFSAN) and of International Food Day, a celebration and movement for healthy, affordable, and sustainable food.

Before joining STOP, she held the position of President & CEO of Make-A-Wish Foundation of Oklahoma. Prior to this, she was Vice-President of Chapter Relations at Breast Cancer Network of Strength. Deirdre has served as the Executive Director of a Chicago nonprofit organization and a national foundation. She has been the Director of Child Life Programs in a number of Children’s Hospitals during which time she served as an adjunct faculty member at the University of Georgia. Deirdre has also worked as a consultant for various organizations.

Deirdre graduated from Colorado State University with a Bachelors of Science in Human Development and Family Studies, completed a Child Life Internship at Johns Hopkins Children’s Hospital, and completed a program in Nonprofit Management at the Kellogg School of Business. Numerous leadership courses she has attended include The Wharton School of Business and The University of Chicago. She has completed a certificate program in conflict resolution and she previously served on the Advisory Committee of the Chicago Mayor’s Office on Domestic Violence.

Additionally, she has participated as a member of the Illinois Juvenile Court Domestic Violence Committee, and was a Board Member of the Illinois Coalition Against Domestic Violence. Deirdre is fluent in Spanish and has worked on multiple translation projects over the years.

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Norma L. Dawkins, PhD, CFS

Anne Goldman

Anne Goldman is the Vice President of Consumer Research at ACCE International. She was elected Institute of Food Technologists (IFT) Fellow in 2010 for international leadership in the integration of consumer sensory science to the product development process working with cross-functional business teams.

Goldman has directed consumer sensory research for many food companies. An active supporter of professional organizations, she is a past president of Canadian Institute of Food Science and Technology (CIFST), past secretary of New Zealand Institute of Food Science and Technology, board member of European Sensory Network, has chaired the international committees of IFT and CIFST and mentored numerous food industry colleagues around the globe.

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Indra Mehrotra

Indra Mehrotra

Indra Mehrotra is the Director of Scientific & Regulatory Affairs at Cargill. After 25 years of service, she retired as Director of Science and Communications with the General Mills Bell Institute of Health and Nutrition. Prior to General Mills, she managed Nutrition Services at the Pillsbury Company.

She is a registered and licensed dietitian, holds an MS in Nutrition & Food Science from the M.S. University, Baroda, India, and another MS in Nutrition & Dietetics from Northern Illinois University. She represents nutrition expertise as an active volunteer with General Mills in the Partners in Food Solutions initiative and has served on the board of CTI in St. Paul, MN.