Cover story
personalised nutrition
Helen R Griffiths of the University of Surrey explains why a personalised strategy for nutrition is a sustainable way to improve health in the elderly population. She describes the EU INCluSilver project, which aims to develop and validate innovative ideas in the field of personalised nutrition for the silver economy.
New network supports smart tech for food

A new project has been launched to examine how the Internet of Things (IoT) could transform the food industry through innovations such as ‘smart’ cooking appliances, data-driven supermarket refrigeration networks and enhanced food traceability systems[3]. The project is funded by a £1.14m grant from the Engineering and Physical Sciences Research Council (EPSRC) to nurture and grow the UK’s food manufacturing digital economy.

FSA and blockchain
FSA pilots Blockchain

The Food Standards Agency has successfully completed a pilot using blockchain technology in a cattle slaughterhouse[2]. It is believed to be the first time blockchain has been used as a regulatory tool to ensure compliance in the food sector.

Childhood obesity
Childhood obesity

Levels of severe obesity in children aged 10 to 11 years have reached the highest point since records began, according to new figures published in July 2018 by Public Health England (PHE)[1]. This trend has been decades in the making – reversing it will not happen overnight.

public engagement for busy researchers

Public engagement for busy researchers

Caroline Wood, PhD student at the University of Sheffield, draws on her personal experiences of public engagement to describe the key benefits and different approaches to make it less burdensome for researchers. 

Hygienic engineering design

Debra Smith describes the aims and activities of the European Hygienic Engineering & Design Group (EHEDG) and explains its links with IFST. Founded in 1989, the European Hygienic Engineering & Design Group (EHEDG) is a consortium of equipment and chemical manufacturers, food and drink manufacturers and retailers, research institutes, and public health authorities, dedicated to the promotion of hygienic design in every aspect of food production.
food risk management

Evolving risk management systems

Louise Manning and Peter Wareing consider evolving challenges to risk management systems in the food industry and identify options to help organisations manage their own spectrum of risk(s) and remain resilient. Introduction

View the latest digital issue of FS&T or browse the archive


Click here

Become a member of the Institute of Food Science and Technology





IFST Twitter Feed