Cover story
Technology has a large role to play in helping consumers make healthier choices and delivering significant cost savings to healthcare. Charlotte Holmes of Campden BRI looks at the technologies being developed in this field and describes the EU PRECIOUS project.
FSA seeks views on its approach to innovation

The FSA is developing a plan which will set out how the legislation and enforcement frameworks it is responsible for could adapt to emerging technologies and disruptive business models and how it can make better use of technology.

First food science courses accredited by IFST

Courses at nine UK universities have been accredited under IFST’s new course accreditation scheme.


IFST’s new FoodStart placements website is now live for both employers and students.


Novel foods for elderly consumers

Lotte van der Zanden of Wageningen University in the Netherlands sheds light on the needs and wants of elderly consumers and looks at how novel, enriched foods might be targeted at the elderly.

Delivery of nano-tech food ingredients

Nick Tucker and Behrooz Ghorani of the University of Lincoln describe a novel electrospinning delivery method for nano-tech food ingredients.

A new source of plant protein

Meat production is very energy and water intensive. Alternative, more sustainable proteins may help to reduce pressure on natural resources in the future. In this article Cecilia Wittbjer of Parabel describes a new source of plant protein from water lentils.

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