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

Café Connect: Studying emotional response and food choice behaviour in context

| Fri, 18/08/2017 - 14:01

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.

Young Professional Profile - Andrew Dockerill

| Mon, 14/08/2017 - 14:06

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

Time in Chile

| Thu, 13/04/2017 - 15:45

IFST Member, Michael Rudge, talks about his experience of working in Chile while completing a graduate placement with International Procurement and Logistics (IPL Ltd). 

Leading culturally diverse teams in the food industry

| Thu, 16/03/2017 - 13:31

Ravi Chermala FIFST, CSci, RFoodSP talks about leading culturally diverse teams in the food industry.

POST Fellow blog 2014-15 #1

Daniel McDowell | Wed, 17/12/2014 - 15:29

Daniel McDowell is the 2014-15 POST Fellow. In this first blog post, he writes about his first ten weeks working in the Parliamentary Office of Science and Technology

Chocolate packaging and IFST’s hard working sensory scientists

Marjo Kiiveri | Mon, 14/10/2013 - 16:18

The European student food innovation competition, Ecotrophelia, may be finished, but the promotional box of chocolates is still in the office.

Hope for a chemist in the science room - what does this to do with CPD and reflective learning?

Marjo Kiiveri | Fri, 04/10/2013 - 13:42

My morning was supposed to be peaceful but instead I’m running full speed pass the Ritz hotel in London. I’m late.

Membership -1001 stories, which one is yours?

Marjo Kiiveri | Fri, 06/09/2013 - 15:15

Marjo Kiiveri, IFST's Technical and Registration Officer, writes about professional development and IFST membership

The future is in good hands

| Tue, 25/06/2013 - 16:28

Is sustainable intensification possible in the UK?

Sophia Griffiths | Fri, 10/05/2013 - 13:26

Sophia Griffiths explores sustainable intensification after attending a PolicyLab at the Royal Society

Pages

Editorial

March 2015 editorial

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

Read more...

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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