Speakers: ‘Contribution of Food Technology to Public Health & Nutrition’ - Prof. Jeyakumar Henry, Deputy Executive Director, Singapore Institute of Food & Biotechnology Innovation and Director of the Clinical Nutrition Research Centre ‘Insights from Sensory Science: Influences on Food Choice and Energy Intake - the role of texture’ - Peter Burgess, formerly Head of Consumer … Continue reading Free webinar: Is food structure the key to healthier diets? →

Organised by IFST Food Processing SIG Registration information Book direct with IFST: https://www.ifst.org/events/1173/ifst-webinar-hygienic-design-%E2%80%93-what-it-is-why-it%E2%80%99s-important-and-who-can-help IFST member - Free Non-IFST member - £25.00   Hygienic Design (designing something that is easy to clean and food contact compliant) is a key factor in the maintenance of food safety and quality. It has been championed in Europe by the … Continue reading Hygienic Design – what it is, why it’s important, and who can help (IFST Webinar) →

Organised by Food Regulatory Special Interest Group SIG The webinar will cover the regulatory challenges in UK - current and upcoming legislation on food packaging and the challenges of innovation on food packaging. Key topics will include: Extended Producer Responsibility (EPR) and Deposit Return Scheme (DRS) UK packaging EPR reform Food contact materials Recycling polymers … Continue reading Food Packaging Regulatory Challenges – what’s in the bag and what’s in store? (IFST webinar) →

IFST Webinar:  Organised by Food Innovation SIG Bake In Space was a startup that sought to "address the scientific and technical challenges relating to the production of fresh food in space in order to improve the wellbeing and comfort of humans travelling beyond Low Earth Orbit." In order to improve astronauts’ well-being on long-duration missions … Continue reading Can we bake in space – man? (IFST webinar) →

Organised by Western Branch  Natasha's law came into effect on 1/10/21, how has that affected the food industry? In particular the Food to go sector considering the  the way supply chains are operated and products are developed. Anita Kinsey (Pret a Manger) and Jude Walker (FSC Group) will talk about measures they have in place … Continue reading IFST Western Branch Conference: Living with Natasha’s Law →

Join us and our co-hosts IFST, FDF and Campden BRI for an evening of knowledge sharing, networking and celebrations: Time Presentation 18:00 Arrival drinks and nibbles 18:30 Introduction Kate Halliwell, FDF and Bertrand Emond, President of the IFT British Section 18:40 Binsted Lecture “Future Proofing the Food System: Four Trends for 2024” followed by Q&As … Continue reading Binsted Lecture – Future Proofing the Food System: Four Trends for 2024 →

Navigating the intricate and dynamic global regulatory environment is crucial for success in the food, beverage, and supplement sectors. This webinar dives into the importance of strategic planning and adaptation in the face of regulatory change. With UK & Europe facing significant shifts in food safety and legislation, including increased scrutiny on sustainability, traceability, and … Continue reading IFST Webinar: Keeping Pace with the Evolving Regulatory Landscape in the Food and Beverage Industry (sponsored by TraceGains) →

Exploring XR: Redefining the Future of Skills This event is hosted by Food Innovation SIG (Product & Packaging) and Eastern Branch and sponsored by Eastern Education Groups (EEG), XR Lab and Institute of Food Science and Technology (IFST). This is a hybrid event. Delegates attending in-person will experience a combination of Virtual, Augmented and Mixed Reality technologies and environments. There will be a 'have a … Continue reading IFST Event: Visit to XR (extended reality) Lab and Webinar →

We are delighted to have Julie Emsing Mann join us to share her insights on the topic of alterative proteins and sustainability. Founder of Appropriately Rogue Consulting, LLC, Julie is a food and beverage innovation leader with a primary goal to link and convert insights to action for the food and beverage marketplace. She also is a seasoned ingredient and … Continue reading Alternative Proteins: Sustainability, Is the Importance and Impact Understood? →

President of the Institute of Food Technologists (IFT), Chris Daubert, Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou) and Professor in the Division of Food, Nutrition and Exercise Sciences will be delivering the lecture as part of an evening event at the FDF Headquarters.