Article is available in full to IFST members and subscribers.

Register on the FST Journal website for free

Click the button to register to FST Journal online for free and gain access to the latest news


If you are an IFST member, please login through the Members Area of the IFST website. 













From the President – June 2018

David Gregory

Firstly, thank you to those of you who attended the Volunteers Group Meeting and AGM, which this year was held in London.

We were delighted to have such a well-attended afternoon and evening and really appreciate the support volunteers give to IFST in so many ways.

We also held our Spring Conference (SC18) at the University of Birmingham. Once again, we were delighted with the attendance and are very grateful to the speakers who ably covered a very wide range of emerging science and technology topics that will impact on all of us in the next few years.

At the dinner the night before the conference, the futurologist Chris Barnatt explained to us how the worlds of food, medicine and digital are merging together, which was completely reflected by the speakers the following day, whose talks ranged from human and pathogen genetics to the use of Google glasses in supplier audits. Feedback on this conference has been excellent and reflects the very high standard we set last year. We are already starting to work on the next conference.

Looking forward, you will see the new website for IFST going live in the next couple of months. This has been a major exercise and investment for IFST. We want to make life easier for our members so the website is aimed at making more information accessible to us all. We look forward to getting feedback from you all on this important initiative.

New FS and T website!

We encourage you to visit the new home for our Food Science and Technology quarterly magazine. This now sits as part of Wiley's Online Library. There, you can access all our past issues from 2017 up to our current issue. Access the new website here: 

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