IFT STRATEGIC PLAN 2017/18 Strategic Objectives
STRATEGIC STRUCTURE Feeding Tomorrow Mission IFT Mission IFTSA Mission Strategic Priorities Vision Vision Vision Core Values Strategic Objectives VISION A world where science and innovation are universally accepted as essential to a safe, nutritious and sustainable food supply for everyone. MISSION To advance the science of food and its application across the global food system. THE INSTITUTE OF FOOD TECHNOLOGISTS. ALL RIGHTS RESERVED. Page 2
Develop: Advance and Promote Careers in the Science of Food STRATEGIC PRIORITIES Network: Establish Productive and Interactive Global Networks Advocate: Address Issues and Influence Outcomes Innovate: Promote Science, Technology and Their Application
2017/18 STRATEGIC OBJECTIVES 1. Develop: Advance and Promote Careers in the Science of Food Enhance and promote the knowledge of IFT members and prospective members worldwide by: A D. E. Supporting students and future professionals in related undergraduate and graduate programs through strategic alignment, promotion and support of the IFT Student Association; Providing increased global access to the Certified Food Scientist designation and resources to prepare for successful completion; Developing and delivering optimized resources and tools for professional development, continued learning, career transitions and transmitting relevant scientific advancements aligned to a spectrum of career pathways; Recognizing, promoting and elevating exceptional accomplishments in the science of food to broader audiences through an awards program with increasing distinction and representing the diversity of the IFT community; Providing leadership training pathways, at various career levels, that can be leveraged for: individual career goals propelling food science professionals into positions of organizational leadership cultivating leaders to support the mission and initiatives of IFT; F. Promoting and supporting the aims and objectives of Feeding Tomorrow. 2. Network: Establish Productive and Interactive Global Networks Engage and convene relevant stakeholders to debate, create, transfer knowledge and communicate the latest information affecting the science of food, by: A D. E. Promoting and enabling IFT Divisions to serve as global networks of IFT members focused on topical areas of interest for innovation, discussion and promotion; Responding to the needs and unique dynamics of IFT Sections and supporting their volunteer leaders in order to strengthen this vital source of connection to IFT members and provide an essential regional professional network and source of scientific content; Developing effective, respectful and mutually beneficial partnerships with international organizations serving professionals in the science of food; Strategically engaging with organizations that have emerged as essential scientific, technological, governmental or advocacy leaders in the science of food; Cultivating collaborative relationships with industry to articulate the value of individual IFT engagement, regardless of experience level, discipline and company size, and to improve alignment between current and future workforce needs and the offerings of IFT. THE INSTITUTE OF FOOD TECHNOLOGISTS. ALL RIGHTS RESERVED. Page 4
3. Innovate: Promote Science, Technology and Their Application Be the source of influence and thought leadership for the development, application & communication of the science of food by: A. Encouraging and enabling the dissemination of scientific research and technological developments in peer reviewed and technical journals, other media and digital distribution as appropriate; Pursuing the broad distribution, increased access and a continuous expansion of IFT s body of knowledge in forms relevant and easily accessible to different segments of membership; Articulating the case and promoting the need for funding of discovery and translational research in the science of food, including the role of public/private partnerships. 4. Advocate: Address Issues and Influence Outcomes Be the objective voice of the science of food by leveraging IFT s members to proactively contribute evidence-based science to the public dialogue on food issues by: A D. E. F. Developing criteria for selecting and prioritizing issues for which there is scientific consensus or sufficient empirical data to advocate AND for which IFT s position of advocacy should be used to influence and to expand the capacity for IFT members to work effectively; Utilize the following objectives to address the selected and prioritized issues and influence outcomes on behalf of IFT members: Formulating clearly stated and evidence-based scientific resources on prioritized issues to inform and support the work of IFT members; (Benefit: Members as consumers of knowledge) Convening and leading efforts to respond to challenges faced by the global food system and sharing science based solutions with global impact; (Benefit: Partners/Organizations) Being the reliable source of objective scientific information and an unapologetic defender of science to media and other influencers, while promoting the positive contributions of those engaged in the science of food; (Benefit: Media/Influencers and their readers/followers) Equip IFT Members to communicate the value of the science of food and its impact on the global food system; (Benefit: Members as channel their professional/personal networks) Creating a greater awareness and understanding of the science of food, its challenges and advancements, and amplifying the work of food scientists to key audiences with strategic influence. (Benefit: IFT strategic audiences) THE INSTITUTE OF FOOD TECHNOLOGISTS. ALL RIGHTS RESERVED. Page 5
CORE VALUES Community We believe in the power of community. We collaborate across borders and scientific disciplines with public and private institutions. We are a convener of people and ideas. Teamwork is essential to our success. Integrity We want our scientific and operational integrity to be renowned. We honor the diversity of people and ideas in our community. We adhere to the highest level of professionalism and professional ethics. Passion We are passionate about the science of food. We are dedicated to expanding knowledge and advancing careers. We commit ourselves to finding solutions to the food challenges facing humanity. Progress We are dedicated to supporting the changing needs of our members and our community. We are committed to continuous improvement and to championing innovation. Respect We respect the scientific process and our peers. We are guided by the needs and demands of our members. We are committed to clear communication and responsiveness. THE INSTITUTE OF FOOD TECHNOLOGISTS. ALL RIGHTS RESERVED. Page 6