Organised by IFSTs Food Innovation (Product & Packaging) Group The 6 'I's® of innovation: A flexible and agile approach to innovating with purpose, with the right mindset - enabling anyone to innovate. Continuing the innovation journey, the Food Innovation SIG invites you to join them on an exploration of the 6 ‘I’s® of Innovation model. … Continue reading IFST Webinar: There are 6 I’s in Innovation
Organised by IFSTs Sensory Science Group (SSG) Better Living Through Sensory: Understanding how sensory cues can help reform our eating behaviours and improve our food environment. Diet related chronic diseases are largely avoidable and result from the foods we choose, and the quantity and frequency with which we consume them. Acute food choices inform our … Continue reading IFST Webinar: Better Living Through Sensory
Organised by IFSTs Sensory Science Group (SSG) Registration information Book direct with IFST: https://www.ifst.org/events/1177/ifst-webinar-plant-based-vs-milk-%E2%80%93-hype-or-hope IFST member - Free Non-IFST member - £25.00 Overview Sensing alternatives to milks. Are plant-based alternatives to milk worthy of all that rave? Alternatives to milk have recently been on the rise. Consumer acceptance has been widespread with plant-based drinks … Continue reading Plant-based vs. milk – hype or hope? (IFST Webinar)
Registration information Book direct with IFST: https://www.ifst.org/events/1169/ifst-food-structure-appetite-and-energy-intake IFST member - Free Non-IFST member - £25.00 Overview The ability of human’s to transform the structure of food through cooking and processing allowed our ancestors to absorb more energy and nutrients from their food during digestion. This was probably one of the key factors that enabled … Continue reading Food Structure, Appetite and Energy Intake (IFST Webinar)
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)
The cost of living crisis is having a significant impact on food manufacturers. Costs of raw materials, energy, and labour are all rising, and manufacturers are under pressure to reduce their costs in order to remain competitive. This webinar will present approaches to reduce costs in food manufacturing such as reformulation or energy usage. During … Continue reading Approaches to Reduce Costs in Food Manufacturing webinar (new date)
