members whom are also considered non-voting members of IFT. The association was established in 1975 under the name IFT Student Division, it was renamed in 1984 to its current name. The governing body consists of the Board of Directors including the President, President-Elect, Immediate Past-President, 5 Vice Presidents, 4 Members-at-large, IFT Staff Liaison, and Advisor. Student association members may attend IFT programming at a discounted rate as well as student-specific events, competitions, and awards. The Student Association currently consists of 60 chapters at Universities across the world. Universities may petition the IFT Higher Education Review Board to receive curriculum program approval as well. Executive vice presidents Between IFT's founding in 1939 and 1949, the institute had elected a secretary and treasurer that kept up with the daily operations of the institute. By 1949, the membership had reached 3,000 and it was decided to create an Executive Secretary position and establish national office in Chicago. Since then, the position's name has changed twice to its current name. There have been six Executive Vice Presidents shown below: Charles S. Lawrence: 1949–61 Calvert L. Willey: 1961–87 Howard W. Mattson: 1987–91 Daniel E. Weber: 1991–2003 Barbara Byrd Keenan: 2003–2013 Christie Tarantino, FASAE, CAE: 2014–Present Member grades There are six member grades within IFT: Student member – A full-time student working on an Associate of Science degree or higher in food science, food technology, or a related field. All applications must be endorsed by a faculty member. Premier Early Career – A person who is within three years of graduating and shows interest in entering the food industry and supporting the Institute's objective. Premier Member – A person active in the food industry who shows interest in supporting the Institute's objective. Networking & Engagement – A person who shows interest in supporting the Institute's objective. Emeritus Member – Any retired Member who has been an IFT Member for a minimum of twenty years. Joint Member – Membership held jointly with IFT and the American Society for Nutrition (ASN) or the Australian Institute of Food Science and Technology (AIFST). Publications The Institute also has many publications that are both in print and online that are shown below: Food Technology (1947) – IFT's monthly magazine available to all members. Besides the monthly columns dealing with food processing, food packaging, ingredients, food safety and quality, nutraceuticals, food, medicine & health, culinary, and consumer trends, it also focuses on