Opinion

Tech-entrepreneur, InnovateUK Women in Innovation winner and Cranfield University Agrifood PhD student Siobhan Gardiner shares an insight into her start-up journey, and looks forward to the road ahead.

Andy Morling, the Head of the FSA’s National Food Crime Unit (NFCU), has been in post since March 2015. In his first few months he has been focusing on refining the function of the NFCU to maximise its ability to identify and mitigate food crime threats to consumers. Here he responds to questions about the activities of the new unit.
Susan Jebb OBE, Professor of Diet & Population Health in the Nuffield Department of Primary Care Health Sciences at the University of Oxford, responds to questions on the impact of salt in the diet on health. Professor Jebb is Chair the DH Public Health Responsibility Deal Food Network which develops voluntary agreements with industry to improve the food environment.

Professor Judith Buttriss, Director General of the British Nutrition Foundation, responds to questions on the role of sugars in diet and health.

Dave Baines, IFST representative on the MChemA committee, and Jane McLauchlin, RSC Registration Officer for the MChemA, comment on the likely impact of the changes recommended in the Elliott Review on the ability of the Public Analyst Scientific Services to deliver an effective food safety service.

  Considered Comment

Food Law Column: Honey – natural product or GM accident

Luke Murphy, Chair of IFST's Food Law Group discusses a landmark case which has created a 'buzz' in the honey industry

  Recent Blogs

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Daniel Amund | Mon, 28/01/2013 - 14:10

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POST Fellowship blog - It's getting festive!

Daniel Amund | Tue, 11/12/2012 - 12:47

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IFST Chief Executive's Blog

Jon Poole | Fri, 07/12/2012 - 09:50

IFST's Chief Executive, Jon, Poole, describes the current employment environment for food science and technology

Pages

Editorial

March 2015 editorial

Sophia Griffiths | Wed, 25/02/2015 - 12:18

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Read & Digest
This book intends to ‘provide insight into the most promising Emerging Technologies in Meat Processing and provide comprehensive coverage of novel processing, packaging and assessment methods f
This second edition of Bakery Products Science and Technology was published in August 2014 and is an editorially compiled volume comprising seven parts.



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