John Coupland is a professor of food science at Penn State and President of IFT. He is a native of the UK where he earned his BS and PhD in food science from Leeds University. After post-doctoral work at UMass Amherst and University College Dublin he took up a faculty position at Penn State.

His research program is concerned with the physical chemistry of lipids, particularly emulsions Recently his group has studied the ways food structure can bind flavors and antioxidants and change their performance. > Read More