Features

Novel structuring routes with cellulose

Tim Foster of the University of Nottingham discusses the interactions of cellulose with food polymers and the beneficial properties of the cellulose/polymer blends for application

Sustainable Pickering emulsions

Ioanna Zafeiri and Bettina Wolf of the University of Birmingham review the applications of Pickering particles in emulsion stabilisation and discuss recent results concerning the use of lipid part

Food fraud risks increase with Brexit

Arun Chauhan of Tenet Compliance & Litigation explains why the food sector is increasingly at risk of fraud and the steps business can take to minimise the risk.

I am originally from Finland, where I completed my Bachelor’s degree in Food Technology and a Master’s in Cereals Science. Prior to that I was contemplating becoming a teacher but was drawn to food science because of my interest in science, the dynamic nature of the industry, the potential to develop and how it impacted on people’s lives.

Christina DietzWhen I chose subjects for my A-levels, I was 100% sure that I wanted to become an architect. Six months later, during an internship for the upper secondary school, I discovered this was definitely not what I wanted and that I better look for another career path. I spent my childhood on my parents’ and grandparents’ farms. My grandparents had a guest house and I had been involved in farming and cooking even before I went to secondary school.

Harper Adams - food science courses

Ralph Early, formerly Professor of Food Industry and Head of the Food Department at Harper Adams University, describes the rapid development of food courses at Harper Adams and the ethos behind course design.

Introduction

cultured meat

Raising the steaks: A taste of what’s to come

Laura Clews of IP firm, Mathys & Squire, reviews some of the latest techniques being evaluated for the production of cell-cultured meat.

FHRS

First-rate facilities

Sterling Crew reviews the UK’s Food Hygiene Rating Scheme (FHRS), which was introduced to improve the availability of information about hygiene standards of food businesse

Reducing sugar in diary

Sugar reduction in dairy

Natalie Drake of Synergy Flavours explores the challenges of reformulating dairy products to reduce sugar content.

food waste

Reducing our waste size

Steven Finn of Leanpath explains the company’s approach to reducing food waste in the foodservice sector through automation, tracking and preventative action.

Pages

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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: http://www.wileyonlinelibrary.com/journal/fstjournal 

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