UNIVERSITY PARK, Pa. — Sarah Kirkmeyer, Penn State affiliate and adjunct researcher of food science and senior manager of user research and service design at the Kroger Company, has been elected a Fellow of the Institute of Food Technologists (IFT).
The prestigious honor is bestowed by the widely respected non-profit organization on its most distinguished members who have demonstrated exceptional career excellence and made significant contributions to the science of food.
The IFT recognition acknowledges Kirkmeyer’s application of consumer and sensory science amidst increasingly complex challenges to help industry and organizations make strategy more grounded in how people think, feel and behave.
“Being named a fellow of the Institute of Food Technologists is a profound honor, especially because it comes from a community I have respected throughout my industrial and academic career,” she said. “I share this recognition with the mentors who challenged me, the colleagues and teams who made the work better than I ever could alone, and the students and collaborators who continue to push our science forward.”
At the Cincinnati-based Kroger Company — one of the world's largest food retailers — Kirkmeyer has driven strategic insights for merchandising and supply chain technology digital experiences. Recently, she partnered with teams to launch a real‑time app feedback program capturing input from more than a million customers.
A defining aspect of Kirkmeyer’s dual career in industry and academia, she said, has been her role as an affiliate professor of food science at Penn State, where she has built and sustained pathways for developing future sensory and consumer science professionals. She designed and teaches the highly successful graduate‑level course in consumer insights as part of the Graduate Certificate in Sensory and Consumer Science. She also actively mentors students preparing to enter the field.
“We have been truly fortunate to benefit from Sarah’s advice and expertise as we have grown our presence in the sensory and consumer science space,” said Bob Roberts, professor and head of food science. “I have really appreciated her involvement in the department.”
According to John Hayes, a professor of food science and director of Penn State’s Sensory Evaluation Center who has worked with Kirkmeyer for almost 15 years, she is a scientific and industry thought leader in consumer, sensory and behavioral research with nearly 30 years of experience advancing human‑centered innovation in food science.
“Her work is recognized for integrating empathy, scientific rigor and cross‑functional collaboration to drive meaningful organizational impact,” he said. “Dr. Kirkmeyer has elevated the visibility and value of sensory and consumer sciences, with impact evident in the professionals she has mentored, the organizations she has strengthened and the advancements she has championed — creating a lasting legacy in the science of food.”
Deeply committed to professional service, Kirkmeyer has served on the board of directors of IFT and the Pangborn Sensory Science Trust. She is a frequently invited speaker at professional conferences and is known for translating complex consumer understanding into actionable frameworks and learning.
A hallmark of her career — and one she said she is most proud of — is building people. Over two decades, Kirkmeyer has mentored more than 50 food industry professionals and taught more than 60 graduate students, expanding the profession’s capacity to apply sensory and consumer science responsibly and effectively.
Across her work in industry and academia, Kirkmeyer noted that she applied consumer and sensory science in ways that advance applied science and help address the evolving challenges of the food system — always grounded in a deep understanding of people.
“I believe food science is at its strongest when technical excellence is paired with empathy, collaboration and purpose,” she said. “IFT has always represented the best of our profession —rigorous science applied with intent — and my involvement with the organization has shaped not only my professional journey, but also how I think about responsibility, leadership and impact across the food system.”
Kirkmeyer earned her doctoral degree in food science from Rutgers University and holds a master’s degree in business administration from Miami University, combining scientific depth with business acumen. She also holds master’s and bachelor’s degrees from Purdue University. Her professional experience spans leadership roles at Givaudan, InsightsNow L’Oréal, International Flavors & Fragrances and Brown‑Forman, where she applied sensory and consumer science to innovation, manufacturing and commercialization challenges.