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06 Oct 2021 - IFST Webinar: Net carbon zero for our food system - the offer, the policy and the reality,

Organised by IFST Sustainability Group

In this webinar, IFST will explain what Net Zero means, what it specifically means for the food system and provide practical examples - efforts being made to achieve net zero in food operations; illustrating best practices;  recommendations on how to go about addressing net zero, watch-outs and learnings.

What you will learn about:

  • Understand what net zero means for food and drink.
  • Be aware of tools and guidance available that will help us all meet net-zero goals.

Chair: Dr Wayne Martindale, FIFST, Associate Professor, Enterprise & Food Insights and Sustainability National Centre for Food Manufacturing, University of Lincoln

Wayne is an Associate Professor at the National Centre for Food Manufacturing (NCFM) where he leads the Food Insights and Sustainability Research Cluster. He trained as an apprentice with British Sugar plc and Bush Boake Allen Group in the 1980's, completing his doctorate in biochemistry at the University of Sheffield in 1993. After a few years of working as a marine biologist at the University of Florida, he realised life was more than messing about on boats and went to work for the phosphate mining and the UK fertiliser industry. In 1998 he was managing technical communications at Levington Agriculture and now works with some of our best-known food brands guiding them to carbon neutral manufacturing.


  • Hugo Chambers, Sustainable Sourcing Manager, Sainsbury's
  • George Richards, Director, JRP Solutions

Live Q&A: Dr Wayne Martindale, Hugo Chambers and George Richards

Booking your place

IFST member - Free

Non-IFST member - £25.00

Student Non-IFST member - £5.00

Booking link:

29 Jul 2021 - IFST Webinar: The Gut Microbiome: A whole new world to explore,
Details:Organised by IFSTs Food Science and Nutrition The gut microbiome is an emerging area of great interest to nutritionists and food scientists alike. Beneficial bacteria may be incorporated into products (probiotics) or encouraged through dietary changes, particularly eating more fibre (prebiotics). However, the type of fibre may matter as much as the quantity. Micronutrients may also play a part in what microbes are favoured over others What you will learn about: Micronutrients in the diet in relation to the gut microbiome, particularly vitamin B12 and the role of wheat as a positive contributor to the diet through its fibre content Target Audience: IFST members and non-members, Food scientists, Nutritionist, Academics and Students Chair: Dr Terri Grassby, MIFST, Lecturer in Food Science, University of Surrey Dr Terri Grassby is a Lecturer in Food Science at the University of Surrey. Her research interests are focused on plant polysaccharides (such as cellulose, hemicelluloses and pectins) and their effects on the digestibility of nutrients and food texture. She uses in vivo and in vitro experimental approaches Speaker: Martin Warren, Head of the Food Innovation and Health research programme, Quadram Institute Bioscience Martin Warren has a long-standing interest in vitamins and minerals and their role in health and disease. His research is aimed at looking at ways to enhance food quality to ensure a balance between macronutrient (carbohydrate/protein/fat) content and micronutrient availability. His research has led him to investigate several aspects of human disease, including the madness of King George III. Martin did his PhD at the University of Southampton before spending several years at Texas A & M University. Since his return to the UK he has held positions at the University of Kent, Queen Mary University of London and University College London over the past thirty years. Abstract: Vitamins, minerals, health and the microbiome Micronutrients are vitamins and dietary minerals that are required to maintain human health, but also play an important role in the upkeep of the microbiome. Whilst diets change and evolve with food practice, it is important to maintain a varied diet to ensure adequate nutrient provision. Moves towards vegetarian, flexitarian and vegan diets have consequences for the availability of essential vitamins and minerals. Whilst there are many benefits of a plant-based diet, including high levels of fibre and low levels of saturated fats, there are a number of associated nutritional deficiencies including vitamins D and B12, omega-3s, zinc and iron, where iodine and selenium can also be in short supply. Some of these nutrients are also important for a healthy gut, where the trillions of bacteria that live there play key roles in nutrient availability. For instance, bacteria produce certain B-vitamins and vitamin K that are also used by the host and hence treatment with antibiotics can have knock-on effects on general health. However, if bacteria do not obtain enough of their essential nutrients then they fail to provide other nutrients to the host, exaggerating the problem. The lack of nutrients within certain diets is sometimes viewed as a hidden hunger, where even though people take on enough calories and feel full, the lack of micronutrients impinges on their health and well-being. Within the Quadram Institute we are looking at ways to improve the quality of food within diets, by looking at ways to enhance vitamin and mineral provision that address issues associated with the balance of macro- and micro-nutrition. Speaker: Gary Tucker, Research Fellow, Campden BRI Gary Tucker has worked for the company since 1989. He studied Chemical Engineering at Loughborough University and is a chartered chemical engineer. He has an MPhil for work in the measurement of rheological properties of foods and a PhD for work related to time-temperature integrators. Gary’s areas of expertise include: heat processing, oven cooking and process calculation methods, oven heat transfer, time-temperature integrators for pasteurisation and sterilisation, bakery technology and processing, energy reduction in baking. Speaker: Kevin Cencula, Marketing Manager, Probiotics, Kerry Moderator: Kate Halliwell, Head of UK Diet and Health Policy, Food and Drink Federation (FDF) Kate's role involves the development, implementation and promotion of FDF’s nutrition and health policies across a broad remit, from product reformulation through to workplace wellbeing approaches. This includes extensive liaison with food companies to develop cross-industry policy positions and respond to scientific consultations. She is a member of IGD’s Industry Nutrition Strategy Group, and an observer on the British Nutrition Foundation’s Industrial Scientists Committee. Previously Kate worked for the Department of Health and the Food Standards Agency on a range of nutrition policies. Kate sits on the Nutrition Society Council representing industry and is a registered nutritionist. Live Q&A: Kate Halliwell, Martin Warren and Gary Tucker IFST member - Free Non-IFST member - £25.00 Student Non-IFST member - £5.00 Register at

14 Jul 2021 - IFST Food Safety Group Webinar: Foodborne Viruses and Emerging Issues,

IFST member - Free Non-IFST member - £25.00 Student Non-IFST member - £5.00

Organised by IFSTs Food Safety Group

Summary: How has the food industry coped and what lies ahead? SARS-CoV-2 has been the main topic of conversation in the food industry over the past year and rightly so – there has never been such a huge impact on the industry in recent years, all due to something invisible to the naked eye. Yet we still have in existence the other “true” foodborne viruses which are still having an impact in our daily lives in addition to COVID-19. What needs to be done to stem the impact of viruses in the food chain and what other challenges lie ahead in terms of viruses affecting the food chain? A brief discussion will open up this area to those not familiar with foodborne viruses and their impact on the food industry.

What participants will learn about: Foodborne Viruses

Target audience: IFST members, non-members, food professionals, food manufacturers, suppliers, retailers, university students, academics.

Chair: Sterling Crew, FRSPH, FIFST, FCIEH CEnvH, CSci. Chair of The Food Authenticity Network

Sterling a food technology and public health practitioner. He is Chair of the Advisory Board of the Food Authenticity Network of the Laboratory of the Government Chemist. He is co-founder of Kitchen Conversation. Managing Director of SQS Ltd and is a Strategic Advisor at Dynamic Risk Indicator and the Shield Safety Group. Sterling is the Independent Scientific Advisor at Campden BRI and sits on its board. He is also on the audit governance board at Eurofins. He is a trustee of the CIEH. Sterling chairs the Institute of Food Science and Technologies Food Safety Group and is it’s immediate past Vice President.

He has 35 years’ experience working in the field of national and international food safety, governance, communication, sustainability and regulation.

Sterling’s experience as a regulator, retailer, brand owner and food manufacturer has given him a unique perspective of the challenges of food safety in the global food supply network. He was presented with an IFST Honorary Fellowship in 2020.

Speaker: Martin D’Agostino, Virology Manager, Campden BRI

Martin D’Agostino’s specialism and expertise include the investigation of transmission of enteric viruses through various supply chains, including norovirus and hepatitis A virus through the fresh and frozen produce supply chains and hepatitis E virus through the pork supply chain. Martin has been involved in several large EU Framework projects (EUFP 5, 6 and 7) involving the development of rapid molecular methods for the detection of foodborne pathogens, including projects related solely to methods for the detection of viruses both in environmental and food scenarios. He has extensive experience in organizing and conducting national and international multicentre collaborative trials to evaluate and validate molecular-based methods for a range of foodborne microorganisms. Martin worked for the Department of Environment Food and Rural Affairs for 22 years before joining CampdenBRI as Virology Manager in 2016, where he provides advice and consultancy on all foodborne virus-related issues to its members. During the past year, Martin has been called upon by the food industry to provide advice regarding the SARS-CoV-2 virus and its impact on food supply chains.

Live Q&A: Sterling Crew and Martin D’Agostino

Booking link:

08 Jul 2021 - IFST Webinar: The impact of food processing on nutrition,

Processed foods make up a significant proportion of our diets both in the UK and increasingly on a global scale. With reference to recent media concerns about the role of processed foods in our diet - this webinar seeks to explain the technical considerations surrounding food processing both in the home and at industrial scale and the role of processed foods in addressing our need for physical, social, and economic access to sufficient, safe, and nutritious food that meets our food preferences and dietary needs for an active and healthy life.

Our expert speakers from the fields of nutrition and food process technology will discuss the needs to be met and the challenges and opportunities arising to deliver truly sustainable nutrition for all.

What participants will learn about: Why we process food - make it safe, keep the nutrients, provide year round nutrition for our UK climate, avoid waste, provide portion control, to make organoleptically pleasing products, convenience for Western culture with working families

How we process food – in the home versus at industrial scale; types of processing e.g. "processing" means any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes;

Impact of processing on macro and micro-nutrients and their bioavailability.

Target audience: Food manufacturers, food processors, nutritionists, educators, policy makers.

Booking link:

Non-IFST member - £25.00

Student Non-IFST member - £5.00

Moderator: Rachel Ward, PhD, FIFST, Scientific Policy Director IFST

Rachel is responsible for the development of our scientific policy priorities and positions and communication of these to stakeholders including membership and government. She is also responsible for the coordination, submission and communication of IFST consultation responses, in conjunction with our committees and the wider membership. In addition, she represents the Institute in a range of different academic, government and industry scientific and policy fora.

Rachel has more than 25 years’ experience in international strategy, standards and risk management for the food chain. With a BSc (Hons) in Applied Biochemistry and a PhD on in vitro skin toxicology models, Rachel has worked in various roles across the food industry including analytical laboratory management, supply chain quality assurance, regulatory compliance, scientific affairs and risk management. As an IFST Fellow, Rachel is actively involved in her local Midlands Branch, and several IFST special interest groups.

Speaker: Sara Stanner, MSc, RPHNutr, FAfN, Science Director, British Nutrition Foundation

Sara Stanner is Science Director at the British Nutrition Foundation, a charity that provides impartial, evidence-based information, resources and training on food and nutrition (see Her early career involved working in the Centre for Diabetes and Cardiovascular Risk, at University College Medical School under the directorship of Professor John S Yudkin. Her research during this time included an investigation into the relationship between intrauterine exposure to the Leningrad Siege and later cardiovascular disease risk. Her current role at the British Nutrition Foundation is to ensure the accuracy and quality of the scientific output of the charity. She has been an editor of the journal Nutrition Bulletin since 2002 and has been involved in editing several of the BNF’s recent Task Force reports (including Cardiovascular Disease, Healthy Ageing and Nutrition and Development). She is a registered nutritionist and a Fellow of the Association for Nutrition. She is passionate about evidence-based nutrition communication and frequently gives comment to the media on a range of nutrition topics.

Speaker: Mike Adams, Innovation Lead, Consulting-Technology Group, Campden BRI

Mike is the Product Innovation Lead, within the Consulting-Technology Group at Campden BRI. The Product Innovation Team utilizes an extensive range of pilot scale equipment and analytical capability to support the innovation activities of the global food and drink industry. He is also leads the Design to Value service from Campden BRI. Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005. Since graduating, Mike has worked primarily within R&D and Technical roles for multinational FMCG organisations. Most recently he led the development of own label products for a global health and wellness retailer, specialising in functional foods, sports nutrition and free from foods. Mike’s areas of interest include gut health, ingredient functionality and helping companies maximise the value that their products return.

Speaker: Dr Jibin He, Senior Lecturer in Food Science and Technology, School of Health and Life Sciences, Teesside University

Dr Jibin is a Senior Lecturer of Food Science and Technology in the School of Science, Engineering and Design. Jibin initially joined Teesside University in 2013 as a Research Associate working on a flagship research project funded by Innovate UK (previously known as Technology Strategy Board). The project is aiming to reduce the use of oil and the rate of its degradation in the manufacture of fried ethnic snacks, crisps and ambient snacks through investigating key processes and ingredient variables which impact upon oil quality and ultimately product quality. This project has been very successful so far and is anticipated to have significant impact on relevant food industries across the UK.

Prior to his career at Teesside, Jibin completed his PhD in Plant Biology at Rothamsted Research (BBSRC), in cooperation with Oxford Brookes University and Campden BRI. The topic of his PhD research concerned the distribution of chemical composition within wheat grain in relation to their processing properties. Jibin initially obtained his BSc in Food Science & Engineering from Harbin Commerce University, China, and earned his MSc in Food Science & Quality Assurance from the University of Leeds.

Live Q&A: Rachel Ward, Sara Stanner, Mike Adam and Dr Jibin He

01 Jul 2021 - IFST Eastern Branch Webinar: Meat alternatives, the manufacturing and science behind mycoprotein,

IFST member - Free Non-IFST member - £15.00 Student Non-IFST member - £5.00

Organised by Eastern Branch

Summary: Meat alternatives are clearly booming. They are no longer just niche products for vegans or vegetarians, as an increasing population is interested in them for diverse reasons, including health and sustainability. One of the differences between alternative meat products currently on the market is the source of their proteins. This is often plants but can be fungi. Fungi? Yes, the fermentation of a fungus generates mycoprotein which is the main ingredient used in all Quorn products.

In this webinar, Dr Tim Finnigan (Chief Scientific Officer at Quorn Foods), will talk about the history and manufacturing of mycoprotein, and its incorporation into Quorn products. And what are the health implications of mycoprotein? Raffaele Colosimo, PhD student at Quadram Institute Bioscience, will explain his research which examines the mechanisms behind the health benefits of mycoprotein, which include reduced insulin response and reduced cholesterol.

What you will learn about: Alternative meat sources, mycoprotein manufacturing and based-products, scientific research behind mycoprotein.

Target Audience: IFST members, non-members, food professionals, university students, academics and anyone interested in the science and manufacturing of meat substitutes. 

Chair: Dr Anabel Mulet-Cabero, Research Scientist, Quadram Institute

Anabel works as a Research Scientist in the Food Innovation and Health department at Quadram Institute.

Anabel’s principal research interest is focussed on understanding the role of food structure in heath in relation to the digestion behaviour/kinetics of nutrients, in particular proteins and lipids. This involves research in areas such as the use of processing and formulation of dairy and non-dairy based systems to control digestion and nutrient release.

Anabel obtained her degree in Chemistry from the University Jaume I (Spain) and specialised in Food Science during her MSc at the University of Reading (UK). She received her PhD from the University of East Anglia (UK) in 2019, where she studied as a Walsh Fellow at both Teagasc Food Research (Ireland) and Quadram Institute (former Institute of Food Research, UK).

Speaker: Dr Tim Finnigan, Chief Scientific Officer, Quorn Foods

Dr Tim Finnigan serves as Chief Scientific Officer at Quorn Foods, responsible for the research collaborations underpinning our agenda for sustainable nutrition. With over 30 years at Quorn, Tim has designed many of the products, processes and IP held by the business and advancing an ever deeper scientific understanding of mycoprotein and its contemporary role in assuring a sustainable food future. Tim is also a keen exercise enthusiast committed to the possibilities of healthy ageing.

Abstract: Something is broken in the way we produce and consume our food. There is no longer disagreement that our desire for ever cheaper and more plentiful meat is at the heart of major issues of food sustainability. All our food futures depend on shifting the balance and changing the way we eat. Indeed, we can no longer meaningfully separate our dietary choices from their impact on the health of our bodies and of the planet. We need to change the balance by eating less and better quality animal protein and increasingly none. We need new ideas and new and healthy proteins with a low environmental impact to help us achieve this. Biotechnology offers important solutions to ensuring a sustainable food future. Perhaps the best and most successful example of this to date is fermentation technology that has created Quorn foods and whose products are already helping consumers transition away from an over-dependence on meat – starting from one man’s vision in 1964 how has all this been achieved, what is the science behind this exciting application of biotechnology and the creation of meat-like texture from fungal hyphae and what have been, and what remains, the challenges faced in establishing this world-leading brand.

Speaker: Raffaele Colosimo, PhD Student, Quadram Institute

Raffaele Colosimo is a PhD student at the Quadram Institute, investigating how mycoprotein's food structure (Quorn) influences human digestion and the subsequent physiological responses. Raffaele has always been passionate about science and nutrition. This led to a master’s degree in Human Nutritional Science at the University of Pisa (Italy) in 2017 before undertaking the PhD programme in the UK.

Abstract: Clinical trials have shown potential health-promoting effects of mycoprotein, such as improving patients' clinical situation with cardiovascular diseases and type-2 diabetes. At the Quadram Institute Bioscience, we want to understand the biochemical mechanisms by which mycoprotein can improve health outcomes. Therefore, Physico-chemical and structural investigations of mycoprotein at different stages of simulated gastrointestinal digestion were carried out. Particular attention was given to the nutrient release during digestion and the mycoprotein matrix interaction with digestive components such as enzymes and bile salts. This research is important to advance medical knowledge and develop strategies that may reduce the risk of food-related diseases.

Live Q&A: Anabel Mulet-Cabero,  Dr Tim Finnigan and Raffaele Colosimo

Booking link:

24 Jun 2021 - IFST Sensory Science Group Webinar: The tactile side of food,

Organised by IFSTs Sensory Science Group (SSG)

This webinar will be the second in the SSG 2021 series focussing on The Human Sensory Instrument. - The talk will look at how the tactile sensory system can affect food perception. It will look at how textures can physically and visually influence how consumers view what they eat. Furthermore, it will explore how subtle tactile cues can subconsciously guide consumers towards a more or less favourable perception of food items.

What you will learn about: Texture, Consumer Psychology, Food perception

Audience: Sensory scientists, consumer psychologists, marketers, market researchers, product developers, anyone interested in the senses and/or consumer psychology.

Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH

From her late teens, Steph developed a love of food, leading to the decision to study it further and gaining an MSc in Food Science, Reading University. This then instilled a fascination for sensory science and she has built her successful career in this area. Steph is Senior Sensory Manager at ppl Insights, an independent market research agency based near Gatwick in Surrey. Ppl offers both sensory and consumer, quantitative and qualitative research solutions and works with many of the UK’s top FMCG companies.

Current Chair of IFST’s Sensory Science Group, Steph is also a volunteer on their Membership Assessment Panel. In addition, she is involved in Reading University’s Industry Advisory Board, which ensures that their Food Science courses are relevant to employers.

Speaker: Cathrine Jansson-Boyd, Associate Professor in Consumer Psychology, Anglia Ruskin University

Dr Cathrine Jansson-Boyd is a consumer psychologist based at Anglia Ruskin University in Cambridge. Her current research interests include: the role of touch in product evaluation, multi-sensory perception, consumer decision making, and aesthetic appreciation. She has published a number of articles and is the author of the first textbook to be published that is purely about Consumer Psychology. Cathrine has also written and edited several other consumer-based books. She is the course leader for an MSc in Consumer Psychology and teaches consumer psychology to both undergraduate and postgraduate students. Cathrine conducts research within the area of consumer psychology and works with businesses who need assistance with understanding consumers. In the past, she has worked with organisations such as Disney, Unilever, and Cambridgeshire County Council. She is a member of the Society of Consumer Psychology and has previously worked at London Metropolitan University, London School of Economics, and Birkbeck.

Moderator: Carol Raithatha, FIFST, Committee Member of the Sensory Science Special Interest Group (SSG), Director, Carol Raithatha Limited

Carol has over 25 years of experience in the sensory and consumer research field.  As Director of Carol Raithatha Limited, she works with large and small organisations including food and drink manufacturers, research agencies, and academic institutions. Project types include training, project management, method development, and many more. Carol has experience in a range of areas spanning ingredients, soft drinks, alcoholic drinks, fruit and vegetables, chocolate, meat products, and packaging among others. She is a member of the SSG events working group and is also active on the IFST Eastern region committee.

Live Q&A: Carol Raithatha and Cathrine Jansson-Boyd

Booking link:

17 Jun 2021 - IFST Food Innovation Group Webinar: How to Spot Trends and Influence People,

Organised by IFSTs Food Innovation Group

We go behind the scenes of trend spotting. We look at the rigour and process by which trends, whether these are food or lifestyle trends, are identified, validated and communicated

What you will learn about: Current trends relevant to the food industry.

How trends are identified. The tools that are available and the process used to identify trends and validate them. From AI that scans social media, to new launches globally, culinary trends etc.

Target Audience: IFST members and non-members, food professionals involved in innovation and NPD (technical or marketing), anyone with an interest in new products/packaging (from food manufacture, ingredient and packaging suppliers, food organisations)

Chair: Susan Arkley, MIFST, Chair of the Food Innovation Group

Susan has over 20 years of food industry experience, specialising in product development and innovation. She has managed innovation teams and projects (from concept to launch) in a variety of different companies from SME’s to large global corporations. Susan is now a Freelance Food Consultant, part-time lecturer and IFST volunteer. Susan is Chair of the new Innovation Special Interest Group, a member of the External Affairs Group and a committee member of the IFST Midlands Branch.

Speaker: Charles Banks, director and co-founder, thefoodpeople

Charles is a Co-Founder, a fourth generation foodie, an expert in food futures and a ‘champion of change’. Cooking at his mother's side in the kitchen is where Charles' obsession for food began! He and his business thefoodpeople are known for shifting the future of food and drink by harnessing the power of trends.

thefoodpeople, established for over 15 years, are a global trends business, specialising in future foresight in the food and beverage sector. A united group of trend spotters and innovators, we’re a team of psychologists, chefs, marketeers, product developers, academics, flavourists, historians and anthropologists. But more than that TFP are ‘champions of change’ that bring their inherent experience, as well as an obsession for food and drink, natural curiosity, intuition and tenacity. This is underpinned by our vision ‘to shift the future of food and drink’. What drives us is our desire to shape a better future across society by harnessing the power of trends.

Charles adds “The reason that “thefoodpeople” exists is because we’ve been in your shoes. We know what it’s like; we know it’s not easy identifying and activating trends. It’s a fact that consumers are moving faster than industry, so decoding your businesses place on the future horizon and designing brilliant but nimble business models, strategies, and developing deep, value-based connections with consumers are essential traits of innovators both today and tomorrow. So do the most powerful thing a business can do – champion & harness change, don’t let it harness you”.

Abstract: The human art and the science of trend spotting

In this session we'll cover how, at thefoodpeople, we spot trends, how we validate them and how we create the strategic frameworks that make 'sense of trends' to apply to industry strategy. In addition, we'll provide an overview of the 21/22 food and beverage trends framework as well as the tools and techniques that you can apply to be a 'trend spotter'.

Speaker: Richard Maryniak, founder, Black Swan Data and Citizen Good

Live Q&A:  Susan Arkley, Charles Banks and Richard Maryniak

Booking link:

20 May 2021 - IFST Sensory Science Group Webinar: Olfaction in the time of Covid-19, Online

Organised by IFSTs Sensory Science Group (SSG)

This webinar will be the first in the SSG 2021 series focussing on The Human Sensory Instrument. The topic is the effects of Covid-19 on the senses presented by Dr Jane Parker from the Flavour Centre at the University of Reading. Covid-19 has changed the world beyond recognition, but how does it affect the human senses and what are the implications for sensory scientists and the wider public?

What you will learn about: Effects of Covid-19 on the senses, particularly olfaction.

Audience: Sensory scientists, product developers, flavourists, anyone interested in the senses.

Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH

From her late teens, Steph developed a love of food, leading to the decision to study it further and gaining an MSc in Food Science, Reading University. This then instilled a fascination for sensory science and she has built her successful career in this area. Steph is Senior Sensory Manager at ppl Insights, an independent market research agency based near Gatwick in Surrey. Ppl offers both sensory and consumer, quantitative and qualitative research solutions and works with many of the UK’s top FMCG companies.

Current Chair of IFST’s Sensory Science Group, Steph is also a volunteer on their Membership Assessment Panel. In addition, she is involved in Reading University’s Industry Advisory Board, which ensures that their Food Science courses are relevant to employers.

Speaker: Dr Jane K Parker, Founder and Director of The Flavour Centre, University of Reading

Jane Parker is full-time manager of The Flavour Centre. Having spent the last 15 years working on collaborative projects with the food industry, Jane has considerable understanding of the needs of commercial customers. Her expertise is in the area of flavour chemistry and the mechanisms by which key odour compounds are formed during thermal processing. Research in flavour formation in a range of fresh produce and sensory and chemical characterisation provides her with a well-rounded perspective on industrial flavour problems.

Moderator: Carol Raithatha, FIFST, Committee Member of the Sensory Science Special Interest Group (SSG), Director, Carol Raithatha Limited

Carol has over 25 years of experience in the sensory and consumer research field.  As Director of Carol Raithatha Limited, she works with large and small organisations including food and drink manufacturers, research agencies, and academic institutions. Project types include training, project management, method development, and many more. Carol has experience in a range of areas spanning ingredients, soft drinks, alcoholic drinks, fruit and vegetables, chocolate, meat products, and packaging among others. She is a member of the SSG events working group and is also active on the IFST Eastern region committee.

Live Q&A: Carol Raithatha and Dr Jane K Parker

Booking link:

27 Apr 2021 - Webinar: Information Is Abundant, Critical Thinking Isn't,
Details:Communicators need to be realistic; often simply providing more information will have limited success in influencing people. We must do more than provide better information, we need to ‘nudge’ consumers to reason and self-reflect to help them discern between truth and fiction. Behavioral Science offers some useful approaches. Register free ------------------------------------------


Jason Riis, PhD, is the founder of the behavioral science consultancy, Behavioralize, which applies behavioral science to drive growth in a wide range of industries. He has consulted extensively for large companies, start-ups, and non-profit organizations. He was a Postdoctoral Research Fellow for Nobel laureate Daniel Kahneman, who is widely seen as the “founder” of behavioral economics. Jason spent over a decade as a full-time faculty member at Harvard Business School and the Wharton School. He remains affiliated as a Senior Fellow at Wharton’s Behavior Change for Good Initiative. His PhD is in Cognitive Psychology from the University of Michigan. Jason’s research has been published in leading health and business journals. Jared Peterson has a masters in Behavioral and Decision Sciences from the University of Pennsylvania. His main interests are in the science of judgment, decision making, and motivation - in other words, how do people know (1) what is true, (2) what to do about it, and then (3) actually get themselves to do it? He has worked with Jason Riis at Behavioralize for the past couple of years helping companies and NGOs to change behavior and encourage critical thought in situations where simply providing audiences information hasn't been enough.

26 Apr 2021 - IFST Spring Conference (SC21): Food Science and Technology - Thinking Smart, Acting Smart (Online),

The world of food science and technology is focused on how to produce food in smarter ways.

SC21 will inform and inspire you with case studies showcasing smart science and technology across a wide range of disciplines.

How often do we get the opportunity to stop to evaluate if there is a smarter way of doing something?

Much of the world of food science and technology is ultimately focussed on how we can produce food in smarter ways.

How we can deliver solutions more efficiently; more intelligently; more sustainably; healthier; with less.

IFST’s upcoming Spring Conference, SC21, provides an opportunity for you to be informed and inspired by case studies showcasing smart science and smart technologies from across a wide range of disciplines.

Being brought to you by IFST, you know that you can rely on our usual programme of highly relevant and professional speakers.

SC21 will provide you with plenty of opportunities to add to your Continuing Professional Development but, most importantly, it will also provide you with practical presentations on topics which you can learn from and apply in your own work.

Keynote Speaker: Guy Poppy - Director of Transforming the UK food system for healthy people and a healthy environment; Professor of Ecology at the University of Southampton.

Key Themes:

  • Smart Food Science & Nutrition
  • Smart Manufacturing
  • Smart Packaging
  • Smart Innovation
  • Smart Regulatory
  • Smart Food Safety
  • Smart Futures

This year IFST is pleased to bring you an immersive online conference experience where you will be able to network with your fellow delegates, visit exhibitor booths, take part in Q&A and polls.

What’s included in your registration:

Full conference access: You will have access to the entire 6 days of scientific and technical program including Lead session presentations, Case studies presentations, Q&A sessions (will be held according to Chatham House rules), the exhibitors and networking activities

On-Demand: You will be able to watch all talks at a time, location and pace that suits you, as the platform will be available 3 months post-event, but the Q&A sessions will only be available on the day of the event.

CPD: We offer a certificate of attendance for the SC21 Spring Conference. Your own learning experience and reflection will be personal and the hours you declare as CPD may differ based on your learning experience at the event.

Networking opportunities: We will be creating networking opportunities online which will be organised through the platform

Mobile App: You will download our app on your phone to access the event, network with fellow delegates from the Apple Store or the Google Play Store

Early Bird Rates available until 26 March

More information and registration

25 Mar 2021 - IFST Webinar: Food Fraud Prevention,
Details:This webinar is free to attend and organised by IFST’s Food Safety Group This highly topical webinar will bring listeners up to speed on the current scientific advancements that are being used to mitigate the threat of food crime. We will look at some practical examples & see some of the best examples of thought leadership around this threat. We will also share out the value of collaboration with resource networks and regulators.

What participants will learn about: Examples of the latest science to combat food fraud that listeners could consider deploying. Examples of approaches being taken to insulate brands and secure supply chains. Hearing the regulator's perspective.

Target audience: Quality Managers, Technical Managers, Risk professions, Environmental Health Officers

Chair: Sterling Crew, Chair of the IFST Food Safety SIG, FIFST, FCIEH, FRSPH, MSOFHT, CEnvH, CSci

Sterling is Chair of the Food Authenticity Network Advisory Board, Co-founder of Kitchen Conversation, Managing Director of SQS ltd., Strategic Advisor at Shield Safety Group and Dynamic Risk Indicator. Sterling is also the Independent Scientific Advisor at Campden BRI and sits on its board. He sits on the audit governance board at Eurofins and is Scientific Advisor for OLIO. Sterling is a past Vice President of the IFST and the recipient of the IFST Honorary Fellowship for 2020. He is a public health and food commentator.

Sterling has over 35 years’ experience working in the food industry in the fields of food safety, governance, horizon scanning and innovation. He started his career in government before a successful track history in retailing, with Marks and Spencer and Tesco. He has also worked in the branded environment for Coca-Cola and Disney, and as a Technical Director for two manufacturers. With experience as a regulator, retailer, and manufacturer he has a unique perspective on food safety in the food supply chain.

Speaker: Chris Elliot, Institute for Global Food Security Queen's University, Belfast

Speaker: Clare Menezes, Director Global Food Integrity, Food Safety & Quality Centre of Expertise, McCormick & Company 

Clare Menezes is Director of Food Integrity for the Global Quality & Food Safety Center of Excellence, in this role one of her key areas of focus is herbs and spice integrity and specifically supply chain vulnerability management, as part of the McCormick global authenticity program. As part of her leadership accountability, she is responsible for directing Global Centers of Analytical Science and consequently heads McCormick’s activity investigating Emerging Technologies for the detection and verification of product integrity challenges. Clare Menezes has worked in the herb and spice industry for more than 20 years holding several technical roles including microbiology, food safety, quality assurance, supplier quality and regulatory responsibilities. Clare Menezes joined McCormick in 1998 and was appointed to her current position of Director Global Integrity for the Global Quality & Food Safety Center of Excellence in 2018. Before joining McCormick, Clare Menezes was a Public Analyst with Severn Trent Water and Company Microbiologist at Tate and Lyle Sugars (UK).

Speaker: Hayley Ward, Prevention Officer, National Food Crime Unit, Food Standards Agency

Q&A Panellist: Steve Smith, Head of Outreach & Prevention, National Food Crime Unit

Steve has been with the NFCU for 2 and a half years. He is responsible for a team-leading the Prepare, Protect and Prevent, working closely with key stakeholders, including businesses within the food supply chain. Steve's role is fascinating and challenging as supply chains are global and technical. Steve has 36 years of law enforcement experience, including previous roles as a senior investigating officer and Director of Intelligence. Steve is very aware of how crime can impact those who suffer, including those who suffer the consequences of being defrauded. Steve had worked in the police, Border Force and most recently as the Intelligence manager on operation Stovewood (NCA), and understand the importance and value of partnership working when dealing with complex and nationally significant issues requiring to combine ideas efforts.

Live Q&A: Sterling Crew, Chris Elliot, Clare Menezes and Steve Smith

Register free

23 Mar 2021 - IFST Scotland Branch Event: Net Zero Gin, Utilisation of Barley, find out innovative ways the food industry is becoming sustainable in Scotland?,
Details:This webinar is free to attend and is organised by Scotland Branch In this webinar, the work of James Hutton Institute in its International Barley Hub work will be presented, trying to inspire the use of barley (typically underused in the UK) in everyday products. Barley is a useful crop as it is well suited for the soil and climate we experience within the UK, and if considering food miles, then Barley is a cereal we really need to explore more. In addition to this we will hear from Arbikie Distillery and their tale of working toward a Net Zero approach to their gin business. What participants will learn about: Sustainability, real-life issues, research within the fields of cereals, opportunities for businesses. Target audience: IFST members and non-members Chair: Ruth Birt, Managing Director, Regulatory Solutions  Ruth has over 30 years’ experience in the food industry and holds a Food Science degree and a master’s in food law. Ruth spent 15 years in a blue-chip specialist foods company before setting up her consultancy, Regulatory Solutions Ltd. Her company offers regulatory advice in the areas of infant foods, foods for special medical purposes, and other dietetic foods. Ruth is the Chair of the IFST Scottish Branch. Speaker: Professor Derek Stewart, Business Sector Lead: AgriFood, James Hutton Institute Derek is responsible for developing the research opportunities on agriculture, food and drink supply and value chains, production systems, biomass, waste valorisation and the (bio)circular economy.  Derek was previously the leader of the Crop Productivity and Utilisation Theme and before that the Plant Product and Food Quality department (SCRI). He currently holds the Chair of Food Chemistry in the Department of Engineering and Physical Science at Heriot-Watt University. Speaker: Kirsty Black, Distillery Manager & Distiller, Arbikie Highland Estate Q&A Moderator: Jonathan Wilkin, Senior Lecturer Abertay University Dr Wilkin is a lecturer in New Product Development and is the business development manager for Food Innovation at Abertay (FIA); FIA is practical innovation support for the food and drink industry, which connects academics within the division of engineering and food science with external partners in the industry. Live Q&A: Jonathan Wilkin, Professor Derek Stewart & Kirsty Black Register free

03 Mar 2021 - Welcome to IFST Open Day and meet IFST team,
Details:Organised by IFST, this event is free to attend and non-members are welcome 

Introduced by Margaret Everitt, Volunteers' Advisory Group.

Jon Poole, Chief Executive, introduces you to the IFST team, and members tell the audience why they are members of the institute

Immediately followed by:

13.20-13.30       4A        Meet the Sustainability Working Group

13.30-13.40       4B        Meet the Food Safety SIG

13.40-13.50       4C        Meet the Food Innovation SIG

This session is part of Members' Week 2021.

Book free

25 Feb 2021 - IFST Eastern Branch Event: The potential role of nutrition in delaying Mild Cognitive Impairment,
Details:This free webinar is organised by the Eastern Branch of IFST Just like most of our other organs, the brain is increasingly liable to malfunction with age. The speed of mental processing slows down and short-term memory recall becomes worse. This extremely common condition his termed clinically as Mild Cognitive Impairment (MCI) and often occurs in otherwise healthy older individuals. The brain typically shrinks by 1% a year in MCI patients (and increases to 3% year in Alzheimer’s Disease). There is emerging evidence that the onset of MCI can be delayed by “healthy living” i.e. primarily good nutrition and exercise. This presentation will consider the beneficial food constituents that influence brain activity and how they can be preserved during the food manufacturing process. The brain is particularly in need of energy from food, accounting for around 20% of total daily intake. This presentation will examine what is known about the efficacy of specific nutrients, individually and in combination, in relation to delaying the onset of MCI.  It will also consider if they could have a role as adjuncts in a more traditional pharmacological approach. The brain in MCI and Prodromal Alzheimer’s patients is increasingly starved of glucose-derived energy. This presentation will examine a new study that uses ketones as alternative energy source. What participants will learn about: Brain health in older individuals and how good nutrition can help. Target audience: Nutritionists, Food and Beverage Formulators, Educators, Students. Chair: Steve Timms FIFST, Commercial Development Manager, Brenntag Food & Nutrition, Vice-Chair IFST Eastern Branch Steve Timms, is the Commercial Development Manager for Brenntag Food & Nutrition UK & IRE. He has over 38 years’ experience in the food industry working initially in food research (dietary fibre) and subsequently in manufacturing and distribution companies. Qualified as a biochemist with an additional qualification in microbiology, Steve has assisted many companies successfully formulate and launch new products in Europe, the Middle East and North America. Speaker: Dr. Rob Winwood CSci FIFST, Proprietor of Winwood Bioscience  Rob has held a series of senior technical and business development positions in various global food ingredient companies including Martek Biosciences, Archer Daniels Midland (ADM), Kelco International and Tunnel Avebe Starches. Rob has served until recently as the scientific vice-chair of CRN UK. He is a specialist in lipid nutrition, micronutrient nutrition and fermentation. He has also been a long-standing member of the scientific committee of GOEDomega3 & Arbeitskreiss Omega 3 and served on the nutrition committee of EUFIC and the Vitafoods Conference Executive Advisory Board.  He is on the scientific advisory committee of the journal Agro Food Industry Hi-Tech. He has authored numerous scientific publications and has been an invited speaker at many conferences around the globe. He has also made appearances on UK and Chinese national radio and television. Q&A Moderator: Deb Smith, FIFST, Global Hygiene Specialist, Vikan Deb has over 35 years of food safety and research experience. Before joining Vikan she worked as a microbiologist in a poultry processing plant; in the Food Safety Division of DEFRA; and as Food Hygiene Research Manager at Campden BRI. Deb holds qualifications in Applied Microbiology, Nutrition & Food Science, Advanced Food Hygiene and HACCP. She is also a qualified FSSC 22000 Lead Auditor. Deb has authored and co-authored numerous food safety and hygiene publications, and regularly presents her work at National and International food safety events. Deb is current Chair of the CampdenBRI Microbiology MIG; has just completed work on developing GFSI benchmarking requirements for food industry suppliers; and is an active Committee Member of both the UK &IE European Hygienic Engineering Design Group, and IFST (Eastern Branch Committee Member and Events organiser for the Food Processing SIG). At Vikan Deb provides food safety and hygiene advice, training and support, both internally and to the food industry. Live Q&A: Deb Smith and Dr. Rob Winwood Register free

24 Feb 2021 - IFST Career Sparks – Becoming a Chartered Scientist (CSci),
Details:This free webinar is aimed at food science and technology professionals looking to demonstrate high levels of experience and competence to employers, other professionals. It is also about providing reassurance to the consumer that high standards are being met within the food industry. The main points of interest to highlight the Professional Registration pathways that are available via IFST at with an established career in the food science and technology sector. What you will learn about: At the end of the webinar, you will have a better understanding of the Chartered Scientist (CSci) recognition, what is required to apply and the positive impact this recognition can have on your career progression. Target Audience: Established food science and technology professionals Speaker: Ruth Ashaye, MIFST, RNutr, Registration and Assessment Manager, IFST Ruth is a Member of the Institute (MIFST) and a Registered Nutritionist (RNutr Nutrition Science), with experience of working in nutrition science in academia and in the Food for Special Medical Purposes industry. Ruth is responsible for coordinating and actively managing the flow of applications for IFST’s wide range of membership and other registration assessment processes via its network of trained assessors. In her role, she is responsible for monitoring IFST’s high standards of assessment; overseeing the integrity of the professional registers and their associated CPD standards. Register free

16 Feb 2021 - USA-UK Trade Deal Issues: Differences in Food Production Practices,

What are these differences?

What is the science behind the policy?

Are the concerns justified from a science and technology point of view?

This highly topical panel discussion will highlight a handful of representative cases that exemplify the difficulty in harmonizing food commodities for a US-UK trade deal.

We will present the science behind technical differences in regulations to help you understand the scientific purpose of the policy or regulation and why each country set the specific policy.

The session will offer insight into why there are differences and possibly suggestions for harmonising (if appropriate).

Each of our panellists will deliver a 10 minute presentation on their chosen topic. During the second half of the session, our panellists will answer questions from the audience.


  • Helen Munday, Chief Scientific Officer, Food and Drink Federation, UK
  • Jack Bobo, CEO, Futurity, USA
  • Kantha Shelke, Senior Lecturer, Johns Hopkins University, USA

More details coming soon.


Organised by the British Section of the Institute of Food Technologists (IFT)


  • Kelsey Kanyuck, PhD Student, University of Birmingham, UK
  • Grace McNally, Food Technologist, Pip & Nut, UK
Register free

04 Feb 2021 - IFST Food Waste Webinar Series: Managing Waste at the Consumer Interface,
Details:This webinar is free to attend and organised jointly by IFST's Food Regulatory Group, Midlands Branch and Sustainability Steering Group This third webinar in the Food Waste series considers the waste/loss occurring at the consumer-facing end of the value chain –the speakers cover retail and hospitality aspects of waste management. What you will learn about: Waste can occur throughout the supply chain from farm to fork. In the first two webinars of the series, we heard about the legal definitions of waste, how food waste is controlled and what is permitted to be done with it. We also heard about waste on the farm and in the manufacture, so for this webinar, we are moving to the part of the industry that interfaces with the consumer – retail and hospitality. We look forward to hearing from two speakers on the measures that they take or can be taken in the retail and hospitality sectors. Target Audience: IFST members, non-members, university students, academics, food professionals, food manufacturers, suppliers, retailers. Chair: Andy Kerridge, FIFST, Vice-chair of Food Safety Group, Chair of IFST Midlands Branch Andy has more than 25 years of experience in food technology/quality & safety management; working in Europe, Middle East & Africa. His career started in the meat industry and continued in foodservice. He has been involved in the development of issues 4-7 of the BRC Global Food Standard. Since 2012, he now helps companies meet demands of quality, safety & consistency. Andy is also Chair of IFST Midlands Branch. Speaker: Leah Riley Brown, Sustainability Policy Advisor, British Retail Consortium Leah is the Sustainability Policy Advisor at the British Retail Consortium and covers topics including deforestation, responsible sourcing, food waste, and more. She has a master’s degree in Food Policy from City, University of London and has worked for the Chartered Institute for Environmental Health and the Sustainable Restaurant Association. She is currently working on progressing the policy agenda for the UN Sustainable Development Goals (SDGs) by utilising the BRC Climate Action Roadmap to get UK retailers to Net Zero by 2040. Speaker: Eleanor Morris, Sector Specialist Hospitality and Food Service, Wrap Eleanor is a Guardian of Grub, and has worked for WRAP reducing food waste for the last decade. It takes an enormous amount of time, resources and energy to produce our food. And then our industry wastes a million tonnes of it every year. When this waste goes to landfills it produces greenhouse gases, which in turn causes global temperatures to rise. Eleanor will discuss WRAP’s newest Guardian’s of Grub campaign, aiming to spur businesses into action and reduce annual food waste throughout our industry by 100,000 tonnes by the year 2025. Live Q&A: Andy Kerridge, Leah Riley Brown and Eleanor Morris Register free:  

21 Jan 2021 - IFST Food Waste Webinar: Minimising loss, maximising resources,

Organised jointly by IFSTs Food Regulatory Group, Midlands Branch and Sustainability Steering Group

Wasted food has an obvious economic impact on businesses and broader human and environmental costs for society as a whole. Speakers from the supply end of the food chain will discuss how waste can arise in their operations and the steps they take to mitigate those challenges. Weather, logistics, customer demand, and the availability of resources all impact on supply and demand for food products, requiring constant attention.

What you will learn about: Challenges and mitigation relating to food waste in primary production and food processing.

Target Audience: IFST members, non-members, university students, academics, food professionals, food manufacturers, suppliers, retailers.

Chair: Dr. Gavin Milligan, FIFST, Chair Sustainability Steering Group, Director, Green Knight Sustainability Consulting 

Gavin has over 30 years’ experience in the chemical and food sectors in positions up to Board level, in businesses of various sizes, from SMEs to large multinationals, and has worked in diverse roles including operations, supply chain, procurement, and sales. He has worked on resource efficiency collaborations including WRAP’s Product Sustainability Forum, IGD’s ‘Working on Waste’ initiative, and FDF’s Sustainability Steering Group. He continues to be active on advisory boards in the private, public, and third sectors.

Speaker: Andy Mitchell, Senior Technical Manager, Worldwide Fruit 

Andy worked in the produce industry for over 25 years across Veg, salads, fruit & nuts and dried fruit as well as prepared produce. Mainly in the technical and sourcing side of the industry. Andy has worked on the farm, in the suppliers, and with two retailers M&S and Sainsburys, he has travelled around the world looking at many crops and standards of growing. This helped him to get a full view of the end to end process of food production and the areas that drive waste, giving him an ability to use this knowledge with supporting WRAP in many projects and also helping with chairing the Produce steering group and on the Coulthauld 2025 committee.

Abstract: Based around looking at the orchard waste of apples in our grower base. This can be a very emotive area when people see fruit on the floor or left on the tree. To understand the issues and reasons we needed to set up a review of the waste in the field. At the same time, we engaged with our key Retailer Waitrose at looking at the whole end to end supply chain to understand waste levels in three of our key Apple Varieties. From this, we could then understand what the opportunities are to reduce the waste levels either by increasing our class one fruit or re distributing the fruit to processing or into our friends at Fair share.

Speaker: Linde Stael, Corporate Social Responsibility and Foundation Manager, Belazu 

Linde is the first Corporate Social Responsibility Manager at Belazu, leading the CSR steering committee and driving the company’s CSR program “The Journey Matters”. Belazu Ingredient Company sources, produces, and supplies Mediterranean and Middle Eastern ingredients. “The Journey Matters” looks at Belazu’s social and environmental impact which includes each step of the ingredient’s journey from field to fork. Aligning with WRAP food waste, Belazu aims to reduce food waste by 50% by 2030. With over seven years of experience in engaging stakeholders and creating effective networks, Linde focuses on a cross-sectoral collaboration to achieve this target.

Abstract: Belazu is a producer and distributor of Mediterranean and Middle Eastern ingredients. The company has executed several initiatives across different departments to reduce food waste. This presentation will not only focus on these initiatives but also on the off-line approach and implementation of a food waste awareness culture.

Live Q&A: Dr. Gavin Milligan, Andy Mitchell and Linde Stael

Register free

10 Dec 2020 - IFST Webinar: When is food waste not waste?, Online

Register free on the IFST website

Organised by IFST’s Food Regulatory Group Covering the definitions food waste, background and scope, including food loss, food by-products and co-products.What you will learn about: When does food become food waste and not a biproduct or coproduct? How is food waste controlled and what is permitted to be done with it? Target Audience: food manufacturers, suppliers, retailers, charities and anyone with an interest. Chair: Sam Jennings, Director of Berry Ottaway & Associates, Chair of IFST Food Regulatory Group Sam Jennings has been working for Berry Ottaway & Associates Ltd since 2001. She provides advice to industry and governments globally on scientific, technical and regulatory aspects of food. She offers support for dossier production for submission to the Commission and EFSA, particularly for novel foods, food additives and health claims. Sam is a Fellow of the Institute of Food Science and Technology (IFST) in the UK and Chair of the IFST Food Regulatory Steering Group. She is also a member of the Institute of Food Technologists, USA and the Society of Dairy Technology, UK. Sam is Vice-Chair of the UK Government’s Office for Product Safety and Standards Business Expert (Food Standards & Labelling) Group and is one of only three industry members of the UK Food Standards Agency’s Working Group on Food Standards. Speaker: Darren Smillie, Business Engagement Specialist, WRAP Darren works in the Business Engagement Team for WRAP, supporting food businesses across the supply chain to ‘Target, Measure & Act’ on food waste through the UK’s Food Waste Reduction Roadmap. This has involved hands-on support through site visits, analysis of data, training, and development of guidance – such as on measuring food waste to sewer and on delivering end-to-end ‘whole chain’ food waste reduction projects. Previously Darren worked for IGD helping companies collaborate, through sharing assets and information, and leading strategic research on topics including forecasting, data and technology in the supply chain. Prior to that he worked in supply chain development for Tesco where he delivered Tesco Connect, an innovative web portal sharing forecasts and insight with Tesco's suppliers. Abstract:
  • The business case for food waste reduction, outlining its scope, scale and impact
  • An introduction to the UK’s Food Waste Reduction Roadmap which:
    • Enables businesses to measure and report food waste consistently and with confidence
    • Supports businesses in taking targeted actions to reduce waste in their own operations, their supply chain and from consumers
    • the UK to play its part in delivering the UN’s Sustainable Development Goal Target 12.3 to halve food waste per capita by 2030
  • The key definitions and metrics for food waste based on a global standard
  • The Roadmap’s best practice approach to food waste reduction of ‘Target Measure Act’, highlighting the progress that’s been made by the food industry
Speaker: David Travers QC, Barrister David Travers QC is a leading barrister practicing from Chambers in London. He was appointed Queen’s Counsel in 2010. David has been identified for many years as a leader in the fields of Consumer, Environment and Health & Safety Law in the leading independent directories as well as being named by the prestigious US ‘Best Lawyers’ organisation. He has also been awarded various accolades including Consumer Lawyer of the Year, Food Barrister of the Year and Regulatory Barrister of the Year on more than one occasion.  A great deal of his consumer work is in the Food sector and in 2012 he was elected an Honorary Fellow of the Society of Food Hygiene and Technology. A great deal of his Environmental work relates to the Waste sector. Between 2011 and 2019 David was Visiting Professor in Business Accountability at the University of South Wales and he has lectured regularly throughout England and Wales, the European Union and in the US, Canada and Brazil. Including speaking on product recall at the IBA annual Conference in Washington DC, the Inaugural Canadian Food Law and Policy Conference in Halifax NS, on food integrity at the Global Food law Programme at Michigan State University, and on the Carne Fraca scandal and its implications for international  trade in food in Bello Horizonte in Brazil. He has published two books and many articles and letters in professional journals and the press and has made appearances on BBC Radio 4’s leading consumer affairs program You and Yours.He is a Chevalier of the Chaîne des Rôtisseurs. Abstract: Waste and the Food Sector This talk will look at the law in relation to waste, what it is and why that question is far more difficult to apply in practice than it should be. We will consider the complex web of rules, guidance and decided cases and try and identify a clear set of principles.We will then look at the legal relationship between those rules and other laws and guidance affecting the food sector and consider the nature and extent of the tensions between the two. The impact of rules about the spread of pathogens, the tensions between standards and safety, the impact of the waste hierarchy and the avoidance of landfill through a scheme like the producer obligations regime for packaging all come together to make the food sector particularly vulnerable to enforcement action, consumer protest and unnecessary loss of revenue. Live Q&A: Sam Jennings, Darren Smillie and David Travers QC

03 Dec 2020 - IFST Western Branch Lecture: Should You Trust Your Christmas Dinner? Food Fraud Risks in Context, Online

Register free on the IFST website

Food fraud is an emotive topic, and has the potential to both harm consumer health and to destroy a brand’s image. Falling victim to fraud is high on most food companies’ risk radars.  But it is much harder to assess the likelihood of this risk, to predict the next “Horse-Gate”, and to weigh the fraud risk against other food safety risks.  John will risk-assess your Christmas fare for its vulnerability to fraud, discuss the type of defence strategies used, and then put this into context against other food safety risks.  We hope that you will still enjoy your dinner.

What participants will learn about

Participants will learn about the risks of Food Fraud, particularly in relation to items that might be found on a Christmas table and possible defence strategies used to prevent this occurring. John will put this in the context of other food safety risks. There will also be an opportunity to virtually meet other members in the IFST. The Chatham House Rule will apply in the meeting. Chair: Louise Roberts, BSc., PGCE, CSci FIFST, RFoodSM, MIFT, Chair of Western Branch Committee, Consultant for Alimenti Food Sciences Louise is a food microbiologist and technical manager with over 30 years’ experience in the food industry. Her first job in the food industry was picking potatoes, which was back breaking work. Her next role was a part time job washing up in a café. She has subsequently worked in laboratories, technical management, and supply chain management, in the retail, food service and manufacturing sectors of the food industry.  Louise has worked with a number of food businesses, including many household names, and written on the subject of rapid hygiene technologies. Speaker: John Points, Consultant Analytical Scientist John Points is an independent consultant on chemical safety and authenticity testing of food; how testing fits into an overall supply chain integrity strategy, where (and where not) testing is appropriate, risk-based testing plans, choice of test methods and laboratories,  interpretation of results.  He has audited in the EU, China and India.  John’s career has included both managing a food testing laboratory and working in UK retail own-brand supply chain assurance, and he is a past and current advisor to UK and EU food regulators.  He has seen food integrity issues from all three sides of the fence.  If a fence can have three sides. Live Q&A: Louise Roberts and John Points

11 Nov 2020 - 2 part webinar series: Trustworthy Scientific Food Information,
Details:Although we cannot get together in person at the moment, we are delighted to be coordinating an upcoming online IFT event on trustworthy scientific and technological food information. Join us for this free two-part series on 11 and 18 November, where you will hear from speakers in academic, industry and publishing as they share their perspectives and experiences on this essential topic for people at all stages of their studies and careers. You only need to register once, and you will have access to both sessions and their recordings. Register free:

Session 1: The Importance of Trustworthy Scientific Food Information and the Challenges of Finding it November 11, 3 - 4 pm GMT (9 - 10 am CT) Featured speakers and their topics:
  • Carol Durham, IFIS Publishing - search tools and challenges faced by researchers and students in information searching and literature reviews
  • Sue Keenan, Campden BRI - accessing reliable evidence based information - challenges in the food and drinks industry
  • Professor Alejandro Marangoni, University of Guelph - the literature review as the most critical element in carrying out novel research
Q&A moderated by Professor Colin Dennis, Past-President of IFT

Session 2: Best practice in effective information searching in the sciences of food and health November 18, 3 - 4 pm GMT (9 - 10 am CT) This practical session will share information and advice for essential aspects of the literature search process:
  • Purposes and complications of literature
  • Characteristics of a good search
  • Strategies to help you search well
  • Q&A and discussion
Presented by Carol Hollier, IFIS Publishing, with over 10 years of experience in academic libraries teaching research and information literacy skills.

11 Nov 2020 - IFST Webinar: Applications for Robotics in the Food Industry – Beyond Palletisation, Online
Details:Organised by IFSTs Food Safety Group and Food Processing Group Robotics have had limited applications in the food industry.  Widely used for palletisation and packaging fairly uniform items, they have been slow to be adopted elsewhere either because of issues with cleanability, closer interaction with humans or that the items to be handled are more complex or non-uniform, such as soft fruit and cuts of meat. What you will learn about: This webinar will look at some of the recent developments in handling non-uniform and complex items in the food industry. Chair: Chris Edwards, FIFST, Chair of Food Processing Group Chair: Andy Kerridge, FIFST, Vice-chair of Food Safety Group, Chair of IFST Midlands Branch Andy has more than 25 years of experience in food technology/quality & safety management; working in Europe, Middle East & Africa. His career started in the meat industry and continued infoodservice. He has been involved in the development of issues 4-7 of the BRC Global Food Standard. Since 2012, he now helps companies meet demands of quality, safety & consistency. Andy is also Chair of IFST Midlands Branch. Speaker: Simon Pearson, Director of the Lincoln Institute of Agri-Food Technology, Lincoln University Simon is Director of the Lincoln Institute of Agri-Food Technology. The Institute sits within the College of Science of the University of Lincoln and helps develop and run cross disciplinary research projects on behalf of the agri-food sector, with particular focus on the use and deployment of agri-food robotic systems. Prior to joining Lincoln, Simon was the CEO of a large UK farming company, worked for Marks and Spencer in a technical role, and as a scientist at the University of Reading. Speaker: Martin Howarth, Director of the National Centre of Excellence for Food Engineering (NCEFE) Martin has a PhD in Robotics from Nottingham Trent University and is a member of the Institution of Engineering and Technology (IET) and a Chartered Engineer. Previously, Martin was Head of Department of Engineering and Mathematics at Sheffield Hallam University where he was responsible for leading the strategic development of Engineering and Mathematics in the College of Business, Technology and Engineering, as well as for overseeing the delivery of excellent education in these disciplines. He was responsible for managing 85 academic staff across a range of disciplines from Mechanical Engineering, Electrical and Electronic Engineering and Mathematics. Moderator: Deb Smith, FIFST, Global Hygiene Specialist, Vikan Deb has over 35 years of food safety and research experience. Before joining Vikan she worked as a microbiologist in a poultry processing plant; in the Food Safety Division of DEFRA; and as Food Hygiene Research Manager at Campden BRI. Deb holds qualifications in Applied Microbiology, Nutrition & Food Science, Advanced Food Hygiene and HACCP. She is also a qualified FSSC 22000 Lead Auditor. Deb has authored and co-authored numerous food safety and hygiene publications, and regularly presents her work at National and International food safety events. Deb is current Chair of the CampdenBRI Microbiology MIG; has just completed work on developing GFSI benchmarking requirements for food industry suppliers; and is an active Committee Member of both the UK &IE European Hygienic Engineering Design Group, and IFST (Eastern Branch Committee Member and Events organiser for the Food Processing SIG). At Vikan Deb provides food safety and hygiene advice, training and support, both internally and to the food industry. Live Q&A: Deb Smith, Simon Pearson and Martin Howarth Free to attend Booking link:

17 Sep 2020 - IFST Food Safety Group Webinar: Remote Auditing, Online
Details:Organised by Food Safety Group Free to attend The pandemic brought a halt to audits of manufacturing sites, distribution centres and farms. After some initial confusion, then came acceptance of remote auditing, firstly as a stop-gap measure, and recognition that remote access/viewing can offer substantial opportunities.  We will hear from two speakers involved with such remote auditing and their experiences in practice. What you will learn about: Remote auditing from auditor point of view, additional benefits of such remote access. Target Audience: Food professionals, including food safety, engineering and R&D. Chair: Andy Kerridge, FIFST, Chair of IFST Midlands Branch Andy has more than 25 years of experience in food technology/quality & safety management; working in Europe, Middle East & Africa. His career started in the meat industry and continued in foodservice. He has been involved in the development of issues 4-7 of the BRC Global Food Standard. Since 2012, he now helps companies meet demands of quality, safety & consistency. Andy is also Chair of IFST Midlands Branch Speaker: Clare Rapa-Marley, Head of Standards and Audits, Tesco Speaker: Catherine Watkinson, FIFST, Director and Owner, TMC Moderator: Natasha Medhurst, Scientific Affairs Manager, IFST Natasha’s principle focus is on scientific activities and affairs, contributing to the communication of our scientific voice. She is responsible for writing new scientific materials for our members and other interested parties as well as in response to specific external enquiries. In addition, Natasha supports the Scientific Committee, coordinates the relationship with our Special Interest Groups and acts as an external scientific representative for collaborations with other relevant organisations. Live Q&A: Natasha Medhurst, Clare Rapa-Marley and Catherine Watkinson Book your place 

25 Jun 2020 - Sensory Science Group Webinar: Strategies for Implementing AI and Machine Learning Techniques (IFST event),

Register free 

Organised by IFSTs Sensory Science Group (SSG)

Speaker: Daniel Protz, Founder & CEO FlavorWiki

Daniel Protz is the Founder & CEO of FlavorWiki, a digital company dedicated to combining consumer engagement with advanced data and machine learning techniques to map drivers of preference in food and beverage products.  Including detailed sensory evaluation from “the crowd”.  The company counts major CPG and Ingredient Companies amongst its clients and conducts research around the world in more than 12 languages.  Daniel started his career in computer driven commodity trading before moving into the eCommerce and digital industries.

Abstract: How can traditional F&B companies adopt new approaches while maintaining organizational support, comparability of data and continuity of product understanding?

In the session we will outline three change management approaches to stimulate teams, win organizational buy-in and secure budget for non-traditional tools using Big Data, Machine Learning and AI.

After the session the audience should understand a range of approaches that will help them:

  • Use AI and Machine Learning to enhance existing systems and practices
  • Gain support for the use of such methods within their teams
  • Explain to management how investment in emerging tools can drive project ROI and increase competitiveness

10 Jun 2020 - Food Science and Nutrition Webinar: Nutrient density in Foods: Past, Present and Future (IFST webinar), Webinar

Register free

Organised by IFSTs Food Science and Nutrition Group

A debate to gain an understanding of the variations in nutrient density depending on agronomy, growing and processing conditions.

Summary: Following the successful debates on macro and micronutrients and, most recently, Lifestyle Choices, we are taking a look at factors which have, are and will influence the inherent nutrient density in our foods.

A number of parameters can influence the nutrients in our foods and we will take a look at the various parameters:

•    Farming and depletion of minerals in foods from soil.

•    Processing and better retention/ creation of vitamins in foods with new processing techniques.

•    Enhancing nutrient content of foods through feed and growing conditions.

•    Consumer attitudes.

This will once again be an interactive event and bring together a panel of experts to explore various regulatory, health and food formulation issues, relating to a current topic of interest.

Chair: Kate Halliwell, Nutrition & Health Manager, FDF

Session 1: Biofortification and changes in foods over time

Speaker: Jenny Walton, Food Partnerships & Commercialisation, HarvestPlus

Session 2: Changes in impact of processing to micronutrients in foods

Speaker: Mike Adams, Product Innovation Lead, Campden BRI

Session 3: Micronutrient supplementation in animal nutrition and impact on human health

Speaker: Eva Lewis, Head of Food Innovation, Devenish

04 Jun 2020 - 2020 Binsted Lecture Webinar: Feeding Minds for Tomorrow's World (joint IFT British Section and IFST event), Webinar

Register free

Organised by the IFT British Section and IFST

"Feeding Minds for Tomorrow's World"

How to deal with the great challenges facing the food and drink industry and the UN sustainable development goals to transform our world.

Speaker: Pam Coleman, IFT President

Pam Coleman has more than 30 years of experience in the food industry as a  scientist, technical manager and business executive, focused on generating reliable scientific evidence in support of food innovation and quality projects. Early in her career, she worked as an analytical chemist. After joining Silliker in 1995, she led food testing laboratories and then moved into the business side. One key assignment was to establish a global key accounts program by working with Silliker testing groups and food industry customers on six continents.

Currently, she is the President of Biofortis, a Merieux NutriSciences company. Pam’s involvement with IFT has been a constant throughout her career, starting first in the Dixie Section, where she served as Chair. Within the Quality Assurance Division, she was an active member, serving as Member-at-Large, Chair and then Membership Committee Leader. Her participation on strategic initiative teams as well as my contributions to the IFT annual meeting technical program as a reviewer and symposia leader, has helped her to know the organization well and to benefit from these experiences.

Pam is a Certified Food Scientist and currently serves on this International Commission. She wants to ensure that others have the same level of opportunity she has had as an IFT member, to learn and grow from active involvement and networking.  Education - B.S. in Biology from Greenville University - MBA from Georgia State University.

28 May 2020 - Sensory Science Group Webinar: Putting the ‘sensor’ in sensory; Engineering new understanding and consumer experiences (IFST webinar),

Free to attend

Organised by IFSTs Sensory Science Group (SSG)

Speaker: Alison Hart, Data Scientist

Alison is a data scientist with over 15 years’ experience in research and industry. She received her PhD from the University of Cambridge, studying in the Department of Applied Mathematics and Theoretical Physics. Alison has substantial experience of algorithm development. Her work has included classification algorithms for both medical and defence applications as well as A.I. control of energy assets.

Speaker: Ben Strutt, Director, Design & Front End Innovation

A professional Industrial Designer, and Chartered Marketer, Ben is responsible for leading Cambridge Design Partnership’s product design, and ‘Front End’ business streams, and is a member of the Board. Ben co-developed CDP’s ‘sensory design’ service, merging the principles of Kansei with an agile ‘design thinking’ approach to sensory research with consumers, as well as the technical lab-based creation and parameterisation of sensory prototypes to enable consumer validation of device and pack specifications.

Speaker: Martha Hodgson, Market & Design Insights Researcher

Martha is a research professional who enjoys helping businesses be truly customer centric. She has a wealth and breadth of experience within the field of innovation through creating and delivering research, insight and strategy programmes. Much of her work is for the food and beverage, personal-care and consumer health categories, which aligns with her interest in sensory engineering.

Abstract: Cambridge Design Partnership’s (CDP) multi-disciplinary team of researchers, designers, engineers and scientists collaborate closely throughout the innovation process, from the generation of new insight, to the development of new innovative products and services. Over recent years the team have increasingly been quantifying the symbiotic role that formulation, packaging and devices play in reinforcing the consumer experience, and leveraging technology and data science to enhance research insight and project outcomes.

Register free

27 May 2020 - IFST SC20 Webinar Series: Reformulation: When less isn't less - making reformulation work (free IFST event), Webinar

This webinar is part of a series on ‘The Appliance of Food Science’; the key theme for this year’s Spring Conference.

Free to attend

Speaker: Ian Noble, Senior Research, Development & Quality Director, Mondelez International

Ian Noble leads Mondelēz’s Chocolate Technology Group, accountable for the strategic technical innovation agenda for brands including Cadbury’s Dairy Milk and Milka around the world. He is also the site leader for the Bournville Global Technical Centre in Birmingham. Prior to joining Mondelez, Ian led the Global Emerging Snacks Technology group for PepsiCo R&D where he was responsible for creating and delivering new technologies for emerging products. Ian joined PepsiCo in 2007 from Unilever he was latterly the Global FoodService Beverages R&D Director. He has enjoyed an international career working in many countries.

Ian is committed to strengthening the UK Food System’s technical agenda to enable greater productivity, growth and sustainability for this vital sector of the UK’s economy. He chairs the Food Innovation Network Advisory Board, and is a member of several external advisory boards including the Global Food Security Strategy, N8 AgriFood and the Future Food Beacon at Nottingham University, and Chairs the UK Food Sector KTN.

For booking, please follow the website link:

28 Apr 2020 - IFST SC20 Webinar Series: Future challenges and global tools to combat food fraud (free IFST event), Webinar
Details:This webinar is part of a series on ‘The Appliance of Food Science’; the key theme for this year’s Spring Conference.  Free to attend Speaker: Selvarani Elahi, Deputy Government Chemist, LGC Selvarani is the UK Deputy Government Chemist and Business Manager for Food Research at LGC. She has over 25 years’ experience in the analysis of food and agriculture samples for authenticity, contaminants, additives, composition and nutrients, and has also managed teams delivering consumer product testing. She also works across a variety of policy areas, with different stakeholder groups, to improve standards in measurement science. She has successfully delivered numerous complex projects for the UK government, the European Commission and the private sector. She is currently leading the Food Authenticity Network ( Selvarani has been the Chair of Defra’s Authenticity Methods Working Group since 2013 and she also serves on Defra’s Authenticity Steering Group, the RSC AMC Feed and Food Authenticity sub-committee and is part of the UK delegation for the Codex Committee on Methods of Analysis and Sampling. She was also part of the committee that developed the world’s first set of definitions related to food authenticity and food fraud and has contributed to CEN committee for standardisation of methods for food authenticity.  Abstract: Food fraud is not new and has been around since the early commercialisation of food. The requirement to produce authentic food and label it correctly, so as not to mislead the consumer, has been in UK law since 1875. The UK is one of the only countries in the world to have had a dedicated food authenticity government research programme (involving the application of novel and rapidly developing technology) for nearly 30 years. Despite this, the 2013 horse-meat incident was not foreseen, and as we all know, had a devastating effect on the food industry and on consumer confidence in the integrity of the food supply chain. Food fraud here is to stay; given this, the current political landscape of the UK and because food is sourced globally, it is important for us to have a good understanding of the global drivers of food fraud that impact the UK, and tools available to help best protect the UK food supply from existing and future incidents. In addition, fraudsters are becoming technologically savvier, making it increasingly difficult to detect fraud, so we need to try to be one step ahead of them. Although there is more we can do, significant progress has been made since the horsemeat incident, with the establishment of some excellent initiatives to help us combat global food crime / fraud, which I’ll cover in my talk. In particular, I will highlight the Food Authenticity Network (, which is the only network of its kind in the world. For booking, please follow the link:

22 Apr 2020 - IFST SC20 Webinar Series: Coronavirus: Food Safety Risk? Your Questions Answered (free IFST event), Webinar

This webinar is part of a series on ‘The Appliance of Food Science’; the key theme for this year’s Spring Conference.

Free to attend 


  • Sterling Crew, FIFST, FCIEH, FRSPH, MSOFHT, CEnvH, CSci
  • Chris-Gilbert Wood, FIFST, Chair IFST Scientific Committee
  • Andy Kerridge, FIFST, Wyvern Food Solutions


To follow up on our recent COVID-19 webinar, we have reviewed the questions we did not get chance to answer on the day, and the IFST has asked members of our COVID-19 Advisory Group to revisit these and address these topics and themes behind the questions from across the food sector.

As SARS-CoV-2 is a novel coronavirus, research is on-going to understand its spread and risk management. Studies to date suggest that this virus causing COVID-19 is mainly transmitted through contact with respiratory droplets rather than through the air.  Food has been identified as an unlikely source or route of transmission of the virus. Therefore robust good hygiene measures used to protect people and foodstuffs from contamination with microorganisms per se will go a long way towards COVID-19 prevention.

The global food sector is being significantly impacted by the COVID-19 pandemic. Key questions and issues are being raised across the food sector relating to personnel hygiene, sanitation measures, food hygiene and food safety. This webinar will aim to discuss these questions and issues, share professional advice and make recommendations to support you with decision-making and practical risk preventive solutions for your unique food operations.

Our key message is that the food sector must continue to adhere to good manufacturing and food safety processes and procedures. Utilising the knowledge and expertise of food professionals already proficient and well-trained in hygiene and cross contamination controls across food service and factory operations will ensure safe food can continue to be produced and delivered.

For booking, please follow the website link:

21 Apr 2020 - Food Safety Group Webinar: Global Supply Chain Risk (free IFST event), Webinar

Organised by IFST's Food Safety Group

Free to attend

Speaker - Denis Treacy, Chief Technical Officer, Culture Compass

Denis Treacy is an engaging, driven & decisive Executive Leader with nearly 40 years of FMCG industry experience, the first 10 years in scientific roles, the last 30 years at Management, Leadership, Executive Chief Officer & President Level.

After roles in Unilever, Arla Foods & InBev, Denis was until very recently, President & Chief Safety, Quality, Security & Environment Officer for the $5bn Global Snack foods business Pladis Global. Denis also lead the Health & Safety agenda for Pladis parent company, Yildiz Holdings, the $12bn frozen food, retail, engineering, mining, personal care company. Responsibility for global food brands such as McVities, Godiva, Ulker, Kellogg & Mars, together with the wellbeing of 52, 000 employees in 13 countries and 4bn consumers worldwide, needs a strategy & a strong organisation. Denis lives by values based principles, firmly believing that delivering across any agenda requires a combination of Policies, Organisation, Performance & Culture. Reducing defects, incidents, accidents and improving the quality, safety & integrity of products and working environments can be achieved and sustained with a positive focus.


Global Supply Chain will cover the risk of our ever increasing desire to deliver variety and voice to the consumer, together with the need to source materials globally and to operate profitably by manufacturing in the geographies we serve, covering  Supply Chain threat states and the key tiers as my experience has seen vulnerability. It will talk about specific threats including those that come from within the organisation, the security of our supply chains, the threat of adulteration, from volatile economies and indeed the Global threats such as pandemics.

This webinar will consider what an organisation could do to consider and prepare a supply chain and increase business resilience. Mapping the risks, applying controls and what to monitor. Establishing the robustness of the business to manage, maintain and respond through my 4Energies of repeatable outcomes. Finally to ensure a business has a clear and well practiced set of systems for event management, together with an escalation structure to take on even the most challenging of business events.

For booking, please follow the website link:

01 Apr 2020 - IFST Spring Conference (SC20): The Appliance of Food Science, Imperial College London
Details:Throughout IFST's one-day event, they will showcase the very best in food science and, in particular, its application through the very latest in technologies. IFST will be celebrating the hugely positive contribution food science and technology makes in ensuring the food sector continues to deliver: safe and authentic, sustainable, nutritious, and above all, tasty food. Hence it is these four themes that form the backbone of the programme. As you have come to expect from IFST, they will be pushing the boundaries to bring you the very latest scientific thinking – and also recognise the importance of bringing you real-life, practical solutions and examples. SC20 will provide you with plenty of opportunities to add to your Continuing Professional Development but it will also give you inspiration and solutions to apply in your work. For the programme and to book for the event, visit

12 Dec 2019 - IFST Sensory Science Group event: Noel, Narrative & Numbers, Sensory Dimensions, Cowlairs, Nottingham, NG5 9RA
Details:In a world that is full of information and data, how do we present our research findings in an engaging and interesting way? How do we hone our presentations to communicate the message that we need to get across? This SSG Lunchtime Forum will focus on data presentation. Our speakers will discuss how to use data to tell influential, evidence-based stories and show us novel ways of visualising and representing numbers and statistics. And because this event is close to Christmas there will be elements of festive fun! The SSG is delighted to welcome Sam Knowles, corporate storyteller and author of Narrative and Numbers to present at this event. Sam will be joined by Sensory and Consumer Research Consultant and SSG member, Lauren Rogers and Charlotte Austin, a psychologist and qualitative researcher who presents the AQR course, ‘Communicating your Story’. Noel, Narrative and Numbers is being hosted by Sensory Dimensions Ltd at its Nottingham site. Who should attend? All food professionals interested in the lunchtime forum including Sensory and Consumer Scientists; Product Development Technologists; Marketing Insights Professionals and Brand Managers. The Forum is not just for food professionals but is an excellent learning opportunity for students undertaking food courses in Universities and Colleges. For more information and booking, visit the event page.

27 Nov 2019 - IFST Food Safety Group: Collaborative Workshop on Allergens & Listeria, TBC - Hertfordshire/London
Details:This event brings together delegates in a collaborative and interactive learning workshop on Allergens and Listeria. The objective is to share and discuss issues, review resolution experiences, examine indicators that signpost threats and define plans for preventive risk management that delegates can take back and implement. Who should attend? All food professionals responsible for producing safe food: QA, food safety managers, technical managers, industry consultants, factory/warehouse/facility managers, enforcement officers etc. For more information and booking, visit the event page.

31 Oct 2019 - IFST Eastern Branch & UK:IE EHEDG Conference: 'Hygienic design in food processing environments', National Centre for Food Manufacturing, University of Lincoln, Holbeach

Join this Hygiene Conference that aims to raise awareness of:

  • The legal and global food safety standard requirements for hygienic design in food processing
  • The cost and food safety/quality benefits associated with hygienic design
  • IFST and EHEDG
  • To foster cross-fertilisation of ideas and approaches between the different disciplines and encourage best practice

The organisers have brought together a range of experts who will provide up to date information on new and best practice hygienic design for the production environment. The conference will give attendees an overview on the latest thinking on hygienic design and the important role it plays in the production of safe food.

Who should attend?

All food professionals responsible for producing safe food; retail and food industry Directors and Managers, Local Authority Environmental Health Officers, Factory Managers, Quality Assurance Managers, Microbiologists, Food Hygiene Specialists, Food Consultants, Quality and Hygiene Auditors, Hygiene Managers. The Conference is not just for food professionals but is an excellent learning opportunity for students undertaking food courses in Universities and Colleges.

Visit the website for the full programme and to register. Early bird rates are available until 30 August 2019.

Book Today - Early Bird valid until 30 August!

23 Oct 2019 - IFST Food Science & Nutrition Group: 'Flexitarian to vegan: nutritional impacts of lifestyle choices', SCI, 14/15 Belgrave Square, London, SW1X 8PS
Details:A significant lifestyle choice by today's consumers relates to the reduction of animal components in their diets. This is reflected in consuming less red meat, eating more vegetarian meals through to adopting a totally vegan diet with no animal derived components. Are there nutritional and health implications? What are the dynamics of this trend in our market today? How are the technical challenges being addressed? This will once again be an interactive event and bring together a panel of experts to explore various health, market and food formulation issues, relating to adopting these various lifestyles. For more information and booking, visit the event page.

08 Sep 2019 - Campylobacter, Helicobacter and Related Microorganisms (CHRO 2019) (IFST event), Belfast, UK

25 Jun 2019 - IFST Food Science & Nutrition Group event: 'Sweeteners: The next level', Council Room, SCI, 16-17 Belgrave Square, London, SW1X 8PS
Details:Organised by IFST's Food Science and Nutrition Group Three years on from our initial debate on ‘what are sugars and their role in food and drinks’ we revisit this topic with a different focus. This event will debate the push/pull of interventions relating to sugar reduction in our diets, the government policies, industry response and consumer reaction. We will: •    summarise health objectives and government targets •    review the technologies to reduce sugars, both current and emerging. •    ascertain the consumer perspective. This will once again be an interactive event and bring together a panel of experts to explore various regulatory, health and food formulation issues, relating to sugars reduction in our diet. Full programme available online

18 Jun 2019 - IFST Lecture: 'Eat, snog or avoid? – What to do about food allergy' with the Young Scientist Competition Final, London Metropolitan University, GC1-08, Graduate Centre, 166-220 Holloway Road, London, N7 8DB
Details:Food allergy presents significant challenges for both consumers and those managing food businesses. Those at greatest risk are teenagers and young adults, many of whom have never experienced a major reaction before. New understanding about the prevention of allergies to particular foods, through early consumption and immunotherapy through supervised consumption, is changing the landscape. People are avoiding more different types of foods than ever, sometimes in tiny amounts, and food purchasing patterns are changing quickly, not least through online marketplaces, platforms, apps. etc. Those responsible for food allergen risk management do their best to meet consumer needs, through regulation and best practice. Consumers at risk, and all those involved in preparing and serving their food, can benefit from up to date information, industry guidance, resources and training Full programme available online

06 Jun 2019 - 'Delivering a positive food safety culture - a practical approach' - IFST Food Safety Group event, SCI, 14/15 Belgrave Square, London, SW1X

As part of national Food Safety Week, IFST's Food Safety Group will be organising a Food Safety Culture event at the SCI from 11:00 - 13:00.

A strong food safety culture will ensure that good practice is not only understood but more importantly being followed. Real food safety is what happens when managers and supervisors are not present, and individuals are left to their own devices.

This is a real challenge to every link of the international food supply chain. To illustrate the increasing recognition of the importance of food safety culture it has been included in the BRC Global Standard for Food Safety Food Safety Issue 8. There is a new appreciation that understanding food safety cultural drivers is a useful addition to the food safety toolbox of training, audit, and testing and risk management.

Appreciation of effective management of behavioural interactions is essential to develop positive attitudes and the necessary behavioural changes to drive food safety. The session reviews current best practice and looks to the future. It also includes a workshop and aims to be interactive. Culture is increasingly cited in reports and papers related to food safety incidents and outbreaks and is also being identified as a significant emerging risk factor in food fraud.

The challenge for food businesses is to inoculate a food safety culture into their operations so that good practice is second nature and embraced from the boardroom to the shop floor. Only by understanding and changing food handler behaviour will we be able to embed food safety in an organisations culture and drive improvement.

Between them, Sterling Crew and Denis Treacy have over 60 years’ experience in the food supply chain and will share their practical experience on the challenges of delivering a positive food safety culture.

21 May 2019 - 'Asking the right questions: theory and practice' (IFST Food Law Group event), RAF Club, 128 Piccadilly, Mayfair, London, W1j 7PY
Details:Organised by IFST Food Law Group The UK Food Standards Agency (FSA) has been working for a few years on its ‘Regulating Our Future’ project, looking first at the processes for food business registration and subsequent checks by enforcement agencies and now reviewing the processes for enforcing food standards. This event will provide an update on both areas of work by the FSA, with an overview of the progress and benefits of the new registration process and a summary of the ongoing work on food standards. Full programme available online

04 Apr 2019 - IFST Spring Conference 2019 (SC19): 'Nutritional Science over Gut Feel' (IFST Event), Elgar Concert Hall, University of Birmingham, Edgbaston
Details:IFST’s 2019 Spring Conference (SC19) focusses on the subject of nutrition. In particular, we’ll be exploring the very latest scientific and technological research and innovation that is informing our thinking in tackling some of the biggest nutritional and health challenges including, of course, obesity. The translation of this understanding into food production is an exciting and critical area to be involved in right now. This conference is an opportunity to hear from some of those who are at the very forefront of this work.

03 Apr 2019 - IFST Pre-Conference Dinner Talk and Q & A (joint event of IFST), University of Birmingham

06 Feb 2019 - The latest developments in consumer and sensory science, Clock Room, The Crown Tavern, 43 Clerkenwell Green, London, EC1R 0EG
Details:We are delighted that Chris Findlay will join us to give a talk on the latest developments in consumer and sensory science. This will cover topics such as artificial intelligence (AI), analytical descriptive analysis, and efficient consumer testing.

Based in Canada, Chris is the founder and Chairman of Compusense, a world-leader in sensory and consumer science, providing sensory evaluation software and sensory services. He is on the IFT Board of Directors, and is a candidate for this year's IFT President-Elect position. Find out more about Chris' fantastic expertise and experience.

The ticket price for this event is £15, which will include a buffet-style dinner. Tickets are limited so we recommend early booking. Buy your ticket

If you have dietary requirements or any other questions, please email our committee's Marketing and Communications coordinator, Rhianna Jones at

12 Dec 2018 - Binsted Lecture: How to feed the missions to Mars, by Michele Perchonok , President of IFT and ex-NASA, Food and Drink Federation (FDF), 10 Bloomsbury Way, London WC1A 2SL
Details:Join us for the 2018 Binsted Lecture, jointly organised by IFST and the IFT British Section. We are delighted to announce that the speaker will be Michele Perchonok, President of IFT and former manager of the NASA Human Research Programme at the NASA/Johnson Space Centre in Houston, Texas. Dr Perchonok previously worked as the Human Research Programme (HRP) Advanced Food Technology Project Manager, and the Shuttle Food System Manager. Dr Perchonok was responsible for space food product development, menu definition, nutritional requirements implementation, food processing, and food packaging development for long duration exploratory missions. She has published more than 25 journal articles, and 2 book chapters including Perchonok, M.H., and Douglas, GL. (2018) The Spaceflight Food System: A Case Study in Long Duration Preservation Reference Module in Food Science.

Dr Perchonok will be speaking on the topic 'How to feed the missions to Mars'; for example, how we go about feeding astronauts in space, and focusing particularly on the logistics of long missions like a potential 5-year mission to Mars.

Visit the IFST website to register for this event:

22 Nov 2018 - Food Evolution screening and round table discussion pre-Food Matters Live, London, UK
Details:We are excited to announce our breakfast event at Food Matters Live. RSVP at

We will be screening IFT-commissioned film Food Evolution, followed by a round table to discuss some of the critical issues highlighted by the film, in particular, among all the conflicts and confusions around food, how do we make the best decisions regarding the way we feed ourselves?

And what is the role of science, communication and education?

  • 8:00 am - event opens, with tea, coffee and a selection of breakfast items
  • 8:15 am - introduction
  • 8:20 am - film screening
  • 9:20 am - round table
  • 10:00 am - finish

FOOD EVOLUTION, by Academy Award®-nominated director Scott Hamilton Kennedy explores the controversy surrounding GMOs and food. Traveling from Hawaiian papaya groves, to banana farms in Uganda to the cornfields of Iowa, the film, narrated by esteemed science communicator Neil deGrasse Tyson, wrestles with the emotions and the science driving one of the most heated arguments of our time. In the GMO debate, both pro and anti camps claim science is on their side. Who’s right? FOOD EVOLUTION shows how easily misinformation, confusion and fear can overwhelm objective analysis.

Enlisting experts such as Mark Lynas, Michael Pollan, Alison Van Eenennaam, Jeffrey Smith, Andrew Kimbrell, Vandana Shiva, Robert Fraley, Marion Nestle and Bill Nye, as well as farmers and scientists from around the world, this bold and necessary documentary separates the hype and emotion from the science and data to unravel the debate around food, and help audiences reach their own conclusions. In a debate in which all sides claim to be on the side of science, FOOD EVOLUTION brings a fresh perspective to one of the most critical issues facing global society today.

Find out more about the film and watch the trailer:

Round Table Organised by Bertrand Emond, Campden BRI, Chair of the IFT British Section
  • Chaired by Professor Colin Dennis, Past President of the Institute of Food Technologists (IFT) and Chair of the Agri-Food Training Partnership (AFTP)
  • Helen Munday, Chief Scientific Officer, Food and Drink Federation
  • Professor Julian Cooper, Chair – Science Committee - Institute of Food Science and Technology (IFST)
  • Anna West Waller,  PhD student at University of Illinois at Urbana Champaign, USA
  • Dr Sally Uren, Chief Executive, Forum for the Future

24 Oct 2018 - Food Authenticity and Traceability Breakfast Meeting (IFST event), Nottingham Trent University
Details:This event is organised by IFST's Midlands Branch and Nottingham Trent University. This event is for everyone in the food industry with an interest in the provenance of the ingredients that they are using and or responsible for labelling, new product development, technical specification, buying and operations. The food industry has a fragile reputation with our consumers, by attending this meeting you will learn how to protect your consumer relationship through ground-breaking science. For the programme and booking, please follow the IFST website

17 Oct 2018 - What is a 'pinch' of salt? (IFST event), SCI, 14-15 Belgrave Square, London, SW1X 8PS
Details:Following the successful debates on Sugar, Fat, Protein, Fibre and, most recently, Vitamins and Minerals, we move on to Sodium and the industry challenge of reducing this in our diets. Whilst sodium is acknowledged as an essential component in our metabolism, sodium salts have played a key role in the formulation of foods. Sodium chloride (common salt) is used for flavouring, preserving, curing and more; other sodium salts are used for various other functionalities, including raising in baked goods. This event will take a 360-look at sodium: its role in our metabolism, issues in foods and potential solutions. This will once again be an interactive event and bring together a panel of experts to explore various regulatory, health and food formulation issues, relating to salt in our diet. For the full programme and to register, please visit the website:

25 Sep 2018 - Not as free trade as you thought… (IFST event), RAF Club,128 Piccadilly, Mayfair, London
Details:With Brexit becoming imminent, more companies are showing an interest in the potential opportunities for free trade and expansion of markets outside of the EU. However, the legislative differences with these other markets must be considered before such trading can occur. This meeting has been arranged to identify the practical legislative issues that must be taken into account when a company is considering expanding trade to non-EU markets, from product formulation through to packaging and labelling. It is an opportunity to hear from the Department for International Trade, on the pros and cons of trading with countries based outside of the EU, and to receive pointers regarding the main aspects that companies should consider. Two further experts in this field will then focus on key markets of interest, the USA and certain parts of the Asia region. For the programme and booking, please visit the IFST website.

16 Jul 2018 - Join the British Section team in the Feeding Tomorrow Fun Run + Fitness, Chicago, and virtually

15 Jul 2018 - IFT’s Annual Event and Food Expo, Chicago, USA

03 Jul 2018 - Agrifood Training Partnership 2018 Conference (AFTP Event), London, UK
Details:Topic: Challenges for the agrifood industry in delivering the UK Industrial Strategy and Environment Plan This event will provide attendees with an insight into developments within their sector that align to the UK Industrial Strategy, and provide an opportunity for Q&A with industry and policy leaders and those driving innovation in agrifood.

14 Jun 2018 - Live Webcast- Flavors: What’s Trending Now and Why, Featuring Two Top Trends,
Details:This interactive discussion will cover what trends are, how they emerge, and highlight East African spices and herbs and botanicals.

  • List Price: $20.00
  • Member Price: Free or discounted, depending on membership level
Meeting Details : Flavor is the number one driver of all food purchases. So, it stands to reason that staying on top of the flavors that consumers desire is vital to success. But in an increasingly fast-paced environment flavor trends seem to be appearing and evolving just as quickly. What makes something a trend? Where does it come from? How do product developers apply these trends? As a follow-up from the popular Food Technology feature article, Top 10 Flavor Trends, this interactive discussion will cover what trends are, how they emerge, how to navigate the fast pace as new trends emerge, and specifically discuss the current food trend of East African spices and the beverage trend of herbs and botanicals. Join IFT and panelists from Campbell’s, WILD Flavors, Inc., and CCD Innovation, who will bring varying perspectives, share their experiences, and answer questions from attendees.

24 Apr 2018 - Vitamins & Minerals - Small But Mighty! (IFST event), SCI, Belgrave Square, London, SW1X 8PS
Details:Vitamins and Minerals are vital components of our diet. Because they are well researched, the majority of health claims allowed in Europe relate to this group of micronutrients. This will, once again, be an interactive event bringing together a panel of experts to explore various regulatory, health and food formulation issues related to vitamins and minerals in our diet. The programme includes four exciting sessions: Session 1: Deficiencies in various population groups Session 2: Regulatory issues/claims and the consumer Session 3: To Fortify or not to Fortify? Session 4: Technical challenges of incorporating into foods WHO SHOULD ATTEND? Food Scientists, Nutritionists and Industry Professionals More details and how to book:

19 Apr 2018 - IFST Spring Conference 2018 - Managing Food Risk: Future Tools and Technologies, University of Birmingham
Details:A key issue for all food businesses is assessing and managing risk throughout all stages within the food supply chain – ensuring that consumers can be assured of consistently safe food. Spring Conference (SC18) will be therefore again focussing on showcasing the very latest tools and technologies being developed or adapted for the food sector, but particularly focussing on their applications for managing of risk. Explore with us how food risk management is changing through new science and technologies and in turn how we can expect roles in the sector to change to take advantage of these technologies. Conference Dinner – 18 April 2018 (the evening before the conference) will start with drinks reception from 19.00. After Dinner Speaker – Chris Barnatt, Futurist – ‘What Will The Food Industry Look Like in 2050?’ For full programme and to book your place please visit the website:

15 Mar 2018 - Linking Alzheimer’s Disease with Diabetes Conference - (AFTP), (CINN), (IFNH) and (ARUK), University of Reading
Details:A joint event between the AgriFood Training Partnership (AFTP), Centre for Integrative Neuroscience and Neurodynamics (CINN), Institute for Food Nutrition and Health (IFNH) and Alzheimer’s Reseach UK (ARUK).   This evening conference will have contributions from those involved in setting nutritional policy on sugar intake (Scientific Advisory Committee on Nutrition - SACN), researchers who will explain the evidence behind the diseases, and representatives of the food industry who will discuss how they are responding to the demands of government and consumers for a reduced sugar diet through reformulation or using sugar alternatives. Visit the website for more information on the conference, speakers and registration:

05 Dec 2017 - Pret a Manger Tour and Talk, and pre-Christmas Dinner, Victoria, London
Details:We are delighted to invite you to our next section event, a tour and talk at the Pret a Manger corporate office in London. Thank you to Simon Allison, Head of Food Technical, for hosting us. Following the visit, there will be an informal pre-Christmas dinner at a restaurant in the Victoria area.

19 Oct 2017 - Food Regulations Post Brexit - Have Your Say (IFST Event), Norwich
Details:For anyone interested in understanding how the future may look after Brexit in the area of Food Regulations and to have your say on key topics in this area. Organised by IFST's Eastern Branch, this event will bring together five knowledgeable speakers on Novel Foods, Nutritional / Health Claims, Biocides Legislation, Food Hygiene and Food Information Standards / Labelling Regulations in a forum that will enable cross-examination of the issues raised and provide the opportunity to vote for your preferred outcome. Five speakers: one per topic each presenting 2 very different possible scenarios post-Brexit for the audience to vote on. View the full programme and booking information.

11 Oct 2017 - Fibre: The Rough With The Smooth (IFST Event), London
Details:Following the successful Sugar - Friend or Foe, Big Fat Debate and Protein Power we move on to fibre which only recently has been considered a nutrient but has long been known to have dietary benefits. This will once again be an interactive event and bring together a panel of experts to explore various regulatory, health and food formulation issues related to fibre in our diet.  It is easy to forget that the term ‘dietary fibre’ today applies to a somewhat heterogeneous assortment of indigestible carbohydrates, from many different sources, with varying characteristics, functionalities and physiological effects. This event will take up the following challenges:

  • Defining fibre
  • Regulatory issues/ claims
  • Dietary value of different forms of fibre
  • Formulating fibre into foods
Visit the website for more information and how to book.

05 Oct 2017 - Present Yourself and Present Your Business (IFST event), Peterborough
Details:The session will consist of an engaging presentation on the use of social media for food and drink businesses, followed by networking, and then a line-up of short presentations by consultants and local businesses on relevant issues/topics affecting the sector. The event is aimed at Eastern, Midlands and South East food and drink businesses, professionals and consultants. More information and booking  

28 Sep 2017 - U.S. Embassy screening of Food Evolution, London, U.S. Embassy, London

27 Sep 2017 - U.S. Embassy screening of Food Evolution, Dublin, Trinity College Dublin, Dublin

27 Sep 2017 - Reading it right on novel foods (IFST event), London
Details:On 1st January 2018, Regulation (EC) No. 258/97 on novel foods and novel food ingredients will cease to apply, and Regulation (EU) No. 2015/2283 on novel foods will take its place. What will this change mean for foods already on the European Union (EU) market and new foods intended for placing on the market? Find out more at

22 Sep 2017 - U.S. Embassy screening of Food Evolution, Edinburgh, The Roslin Institute, Edinburgh

18 Sep 2017 - Challenges In The Catering Industry: Translating Science Into Practical Solutions (IFST Event), London
Details:IFST Food Safety events are interactive sessions for IFST members who might not be able to commit to a full day conference but still need to have an understanding of a subject in their role. They feature expert advice on a hot topic in the food industry followed by a discussion to share knowledge and experiences. Speaker Dr Lisa Ackerley, is passionate to translate science into easily understood concepts, and wants to provide practical solutions to every day food safety challenges  - whether it is for the consumer of the food industry. If it is easy to understand, then there is some chance of behavioural change. Lisa will focus on the challenges, myths and legends relating to:

  • Allergens
  • Burgers and risky foods
  • Food waste
  • Disinfection residues and chlorine
  • Antibiotic resistance
Visit the website for more information and how to book

25 Jun 2017 - IFT17, Las Vegas
Details:The most creative minds in the science of food and technology will be waiting for you at IFT17. Share and be challenged by the latest research, innovative solutions and groundbreaking thinking. Take advantage of limitless opportunities to make new connections and expand your professional contacts. Immerse yourself into a community committed to driving innovation and global sustainability.

14 Jun 2017 - Protein Power (IFST event), London
Details:A debate on the role of protein in our everyday lives, how much do you really need and when, and which protein is best? IFST have convened a panel of experts to provide insights into the current thinking, science and food technology practise, followed by an opportunity to discuss the issues. Full programme and booking

22 May 2017 - It's not always just about the flavour! (IFST Sensory Science Group event), Nottingham
Details:A one-day interactive conference, which will take a fresh look at the Sensory Modalities: appearance, aroma, flavour, texture and aftertaste. More information

11 May 2017 - Food Club International Event, 5:30 -9pm, London
Details:An evening hosted by the Embassy of Denmark with presentations from HE Mr Claus Grube (Danish Ambassador to the UK) on Brexit and Linda Thomas (Independent Consultant) on probiotics. More information

03 May 2017 - Binsted Lecture - First UK Screening of Food Evolution, London
Details:The first UK screening of IFT-commissioned film, Food Evolution, directed by Academy Award-nominated director, Scott Hamilton Kennedy, and narrated by Neil deGrasse Tyson. More information

01 Feb 2017 - Social Evening, London
Details:A social evening involving a delicious Italian meal and an update on section activities

22 Nov 2016 - Food Matters Live session with IFT Student Video Contest Winner, Ando AhnanI, London
Details:Amadeus 'Ando' Ahnan, winner of the 2016 IFT Student Video competition, presented his research on ‘Anti-oxidants from blueberries: have they the potential to impact colon cancer cells?’ at this session held jointly with IFST and Campden BRI

14 Sep 2016 - Science of Wine tasting event, London
Details:An evening of wine exploration with Geoff Taylor, Campden BRI’s wine and spirits expert