CHICAGO — Marianne Gillette, vice-president–technical competencies and platforms for McCormick and Co. Inc., became the new president of the Institute of Food Technologists on Sept. 1. Robert B. Gravani, a professor of food science at Cornell University, was named president-elect.

Ms. Gillette, the I.F.T.’s 70th president, received a bachelor’s degree and a master’s degree in nutrition sciences from the University of California at Davis. She received a master’s in business administration from the University of Baltimore. Ms. Gillette began working for McCormick & Co. in 1977 and has held positions in sensory testing, industrial marketing, product development and research.

"It’s an honor to be able to lead a membership of esteemed food science professionals," Ms. Gillette said. "I look forward to working alongside my colleagues in carrying out I.F.T.’s mission and commitment to the food science community and beyond."

Dr. Gravani has been a member of the I.F.T. for more than 40 years. He has participated on the board of directors (formerly the executive committee) and served on several panels. He received a bachelor’s of science degree in food science from Rutgers University and a master’s of science degree and Ph.D. from Cornell University.

"I.F.T. and its members have an important role in influencing and making a difference in the world — from food science education and emerging technology, to working with policy makers — our membership is in a prime position to make significant contributions to the quality, safety and availability of the food supply," he said.