August 2017

  Monthly archive

Malnutrition and opportunities for the food industry

Dr Mabel Blades explains what food industry can do to tackle malnutrition. 

Introduction 

Andrew Dockerill, member of IFST New Professionals Steering Group talks about what he is doing after graduating from Sheffield Hallam University in 2016. 

Promoting Flavour Research amongst PhD students in Europe

PhD candidates across European universities and research institutes are encouraged to apply for the PhD Flavor Research Award Programme, which is organised by Giract, the Geneva based transnational consultancy specialising in food ingredients, and co-ordinated by Professor Andy Taylor, University of Nottingham.

Marit Nijman, Sensory Science PhD student, University of Nottingham talks about an explorative work on emotions, food choice and context that has been carried out by sensory scientists from University of Nottingham during a series of Café Connect events in 2016 and 2017.

Sushi success for Reading students at Ecotrophelia UK

The Yasai team from the University of Reading has been awarded the gold prize at Ecotrophelia 2017 for its veggie sushi-style rolls.

Yasai Sushi are packed with locally sourced vegetables, including crunchy cauliflower rice. The rolls are low fat, low calorie and one portion provides two of your ‘five a day’. Each member of the gold-winning team took home a share of £2,000 and an invitation to become an IFST Young Ambassador.

Challenges in the Catering Industry – new food safety event

On 18 September 2017, IFST’s Food Safety Group will be hosting its latest interactive meeting for IFST members. These events provide expert perspectives on hot topics followed by a lively discussion, where members are able to share knowledge and experiences.

Fibre: the Rough with the Smooth

Following the successful Sugar-Friend or Foe, Big Fat Debate and Protein Power, we move on to the debate on fibre, which only recently has been considered a nutrient but has long been known to have dietary benefits.

New resource to support food science teachers across the UK

We are pleased to announce that we have relaunched our Love Food Love Science website, which provides a suite of services for teachers to support the new GCSE in Food Preparation and Nutrition.

Love Food Love Science shows how the scientific method works in practice using food and food-related examples. Through the website, teachers can access a range of resources designed for them by hands-on food scientists, which include simple explanations of key food science concepts, experiments and practicals, and a directory of other useful materials.

New future for FoodStart

For our 50th Jubilee year in 2014, IFST launched a new free facility called FoodStart, which aimed to provide a single, online resource offering food related placements at all levels – from secondary school work experience through to undergraduate placements and internships. This was developed thanks to the generous support of a number of food sector organisations and also personal donations made by many of our members.

IFT17 – a student view from Vegas

Food Science second year students Alice Nield and Alice Bryant from the University of Reading report back from IFT17. The Institute of Food Technologists 2017 Conference, ‘Go With Purpose’, was hosted this year in Las Vegas, the city that never sleeps! After winning an IFST competition, we were lucky to attend IFT for the first time. We had to write a short essay about the most pressing issue for the industry in the next 5-10 years, which got us thinking before the conference.

Food supply security is in the POST

The 2016-17 POST Fellow, Ruth Barnes, University of Reading, has published her POSTnote entitled ‘Security of UK Food Supply’. This marks the culmination of three months of research while working at the Parliamentary Office of Science and Technology (POST).Each year

IJFST is making an even bigger Impact

We are delighted that the 2017 Impact Factor for the International Journal of Food Science & Technology (IJFST) has risen to 1.64.This represents the fourth consecutive increase in the impact of the journal and illustrates a continued strong performance of IJFST.

IJFST’s purpose is to promote new knowledge and techniques in the food sciences and particularly to serve the industrial and research communities by providing high quality refereed original papers in food science and technology. Both technical and research papers are considered for publication.



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