Institute of Food Science & Technology

Institute of Food Science & Technology is an independent qualifying body for food professionals based in the UK and is concerned with all aspects of food science and technology.

Institute of Food Science & Technology
MottoInspiring Excellence And Trust In Food
Formation1968(1964)
TypeLearned society
HeadquartersHammersmith
Location
  • United Kingdom
Membership
3000+
Official language
English
Key people
Jon Poole
Websitewww.ifst.org/

The IFST was established to advance food science and technology, to advance education in the area and to make progress in applying principles of food science for the benefit, safety and health of the public. It serves the public by taking into account the many elements that are important for the efficient and responsible supply, manufacture and distribution of safe, wholesome, nutritious, and affordable foods with due regard for the environment, animal welfare and the rights of consumers.[1]

History

Origins

In the 1950s, food science and technology became a subject in its own right. The UK National College of Food Technology was established in 1955 and food science degree courses began to be taught in four UK universities and one polytechnic. By the 1960s, food science and technology graduates and other scientists who were working with food felt the need for an institution that recognised the new discipline of food science and technology. The IFST was formed in 1964 to cater for this new breed of scientists and work began rapidly on creating and developing the new organisation.[2] By 1968, the Institute became an incorporated body, with a Memorandum and Articles of Association and Bye-Laws.

Development

During the 1970s, IFST further development its range of professional activities. In 1980, IFST became a full member of the Council of Science and Technology Institutes (the predecessor to the Science Council).[3] In the following decade, IFST focused on its public benefit role, in particular, the initiative to form the European Federation of Food Science and Technology (EFFoST), and the further development of its scientific publications.

Into the 21st century

In November 2007, the Charity Commission granted charitable status to the IFST company. IFST is a member-based organisation governed by a Board of Trustees, who are elected by the members. The Board is assisted by a Finance Committee and a small Executive Team. There are six standing committees, each of which deals with a particular aspect of the Institute and advises the Board on relevant topics.[4] These committees are made up of IFST members and chaired by a member of the Board, all volunteer based. The IFST member base represents the largest food science and technology community in Europe. IFST is the only qualifying body in the UK dedicated to food science and technology.

IFST's activities

The IFST aims to serve the public with competence and integrity. The IFST lists its aims as:

  1. Benefiting the public supply of safe, wholesome, nutritious, tasty and attractive food through the application of sound science and technology;
  2. Improving public knowledge and awareness of important issues relating to the supply, production, safety and quality of food ;
  3. Developing and communicating the knowledge underlying food science and technology, and furthering the education of food scientists and technologists;
  4. Safeguarding the public by defining, promoting and upholding professional standards of competence, integrity and ethical behaviour; and
  5. Maintaining these standards by encouraging members to continue their professional education and development throughout their careers.

As an independent body, the IFST claims it can take an independent and objective evidence-based position on all matters relevant to food science, food technology and food professionalism.

The IFST retains strong links with the US-based Institute of Food Technologists (IFT) and with the International Union of Food Science and Technology (IUFoST).

Events

IFST holds a number of regional and national events in the UK, some of which are organised by IFST's regional branches or Special Interest Groups. The majority of these events are open to the public. IFST organises a number of conferences including the IFST Annual Spring Conference and AGM, the Sensory Science Group (SSG) Annual Conference and an annual branch hygiene conference. The Institute also hosts lectures, forums, and various other student events. On a regional level, many branches organise localised activities including scientific and technical meetings and conferences, as well as site visits to factories, laboratories and other facilities in the region. Special Interests Groups (SIGs) are each orgainising about 2-3 events per year from breakfast briefings, webinars to workshops and evening panel discussions. The institute provides a certificate of attendance for all our events an webinars that can be used as evidence for CPD recording purposes.

Careers

IFST does a great deal to promote careers within the food science and technology sector to young people. By offering everyone the chance to become a member or join a professional register, IFST provides the opportunity to demonstrate their knowledge, skills and professionalism. IFST also hosts a network of special interest groups and branches which allow networking and the ability to stay on top of new developments within the food sector.

IFST plays a major role in signposting to resources aimed at showing career path maps, opportunities and grants in the food sector to help guide graduates and apprentices to a career in food. A research piece, ‘Competencies for Food Graduate Careers’  published by University of Nottingham in collaboration with IFST and representatives from SMEs, retailers, manufacturers, research and development, higher education Institutions highlighted the skills required for the various roles in the sector helping to guide graduates and institutions with their food science programmes.

In November 2011, IFST, in partnership with Camden BRI, held the first of their annual Student Career LaunchPad events, supporting university students from across the UK. IFST now coordinate multiple LaunchPad events throughout the autumn and are now held across all of the UK, reaching hundreds of students, helping to connect them with food professionals and offering talks on careers within the food sector.

IFST hosts regular Education and Professional Development Forums to bring together sector representatives with a shared interest in supporting the development of the profession, the educational system and the talent pipeline.

Prizes and awards

IFST offers a range of prizes and awards:[5]

  • Ecotrophelia Competition – A European Dragon’s Den style competition hosted by IFST and Campden BRI, in which students must create a new innovative, eco-friendly food product and pitch it to a group of industry professionals.
  • IFST Travel Bursary - To support students’ attendance at conferences or meetings related to all areas of food science and technology
  • Honorary Fellow - This highly prestigious award is made to recognise a Member or Fellow who has made extensive personal contributions to the working and progress of the Institute and to the food science and technology profession.
  • Parliamentary Office of Science and Technology (POST) Fellowship – A three-month Fellowship at POST for a PhD student working in a food related area
  • Science Communication Competition – Students have the opportunity to write about a topical issue that the food industry is currently facing, whilst concisely demonstrating and developing your skills for science communication to the broader community.
  • Young Scientist Competitions – Students present their research projects they have been working on, held and run by the regional branches of IFST.
  • University Food Challenge – Student teams compete against one another in a food science quiz, ready for a UK final.

Accreditation schemes

As an independent organisation upholding standards and promoting professionalism in the food sector, IFST is in a prime position to offer external accreditation of schemes and courses.

  • Accreditation of degree programmes - accredits Bachelors and Masters degree courses in food science and technology and closely related subjects. Accredited programmes go through a thorough assessment process and are reviewed every five years. Students looking for the best food science and technology degree should check out our list of accredited programmes.
  • Sensory training accreditation - is available for foundation and intermediate level courses. The aim is to develop the scheme for advanced level as well. Basic guidelines are also available for Acceptance Testing and Quality Assurance training.
  • Short course recognition scheme - is available for short food science and technology related courses. This accreditation scheme is primarily aimed at training providers and food companies running their own in-house training courses. The scheme is also available for Universities, Higher Education and Further Education colleges operating external training courses.

Membership

IFST members are drawn from all over the world from varied backgrounds including industry (manufacturing, retailing and food service), academia, government, research and development, quality assurance and food law enforcement.

Types of membership

Membership is open to professionals who are active or interested in food science and technology. Membership requirements vary depending on the type. To qualify as a Member (MIFST) or Fellow (FIFST), the applicant must present a recognised academic or professional qualification (or be able to demonstrate attainment of comparable knowledge), a certain amount of relevant experience and well-informed comments from two suitable referees. Members are bound by an ethical Code of Professional Conduct.

There are three categories of membership:

  • Associate
  • Member (MIFST)
  • Fellow (FIFST)

Students on a food science and technology related course are eligible for Associate membership at a discounted rate.

UK regional branches

IFST's regional structure provides additional opportunities for networking with other IFST members in their own region of the UK:

The regional branches are:

  • Scotland Branch
  • Northern Ireland Branch
  • North of England Branch
  • Midlands Branch
  • South Eastern Branch
  • Eastern Branch
  • Western Branch

IFST's branches organise a range of localised activities including scientific and technical meetings and conferences as well as site visits to factories, laboratories and other facilities in the region. Many also link with and support local universities and colleges. They organise student-related events such as competitions, roadshows and offer travel bursaries. Each branch is run by a small local committee which typically meets quarterly.

Professional development

IFST offers many opportunities for professional development. Like many other professional organisations, IFST run a Continuing Professional Development (CPD) scheme to encourage members to remain active in their careers.

Under license by the Science Council, IFST is able to award Chartered Scientist (CSci) status to food professionals (Members and Fellows) who meet the high standards and commitment to continuing professional development required by this professional recognition.[6]

Similarly, IFST was one of just seven pilot bodies able to offer the Registered Science Technician (RSciTech) level of recognition, also under license by the Science Council. Jon Poole, IFST Chief Executive, chaired the New Register Advisory Group (NRAG) to help develop the new professional registers by the Science Council.[7] IFST is one of the thirty-seven member bodies of the Science Council.[8]

Special Interest Groups (SIGs)

IFST's Special Interest Groups (SIGs) are each run by a small committee of volunteer members, who meet both face to face and virtually. They are supported by the IFST central team, including the Scientific Affairs Manager, and provide excellent networking opportunities and support to group members.

Most have active forums to encourage discussion, share knowledge, information, best practice and support content of publications, validate relevant IFST outputs and, for example, provide topical input into student competitions.

Current Special Interest Groups:

  • Food Regulatory Group
  • Food Safety Group
  • Sensory Science Group
  • Food Science and Nutrition Group
  • Food Innovation (Product & Packaging) Group
  • Food Processing Group

Publications

IFST publishes a range of periodicals and books on food science and technology topics.

  • Food Science and Technology – A quarterly technical and information journal
  • The International Journal of Food Science and Technology – A monthly academic journal containing peer-reviewed original papers in food science and technology[9]
  • Sp ecialist technical guides, including Food & Drink – Good Manufacturing Practice: A Guide to its Responsible Management (5th edition[10] and the Handbook of Microbiological Criteria for Foods[11]
  • Information Statements – Independent, objective information on food issues, prepared and peer-reviewed by experts within the IFST member community[12]
  • Food Science Fact Sheets – Concise information on key food science topics, which aim to provide the public or lay reader with a basic understanding of scientific principles[13]

See also
  • Food Science
  • Food Technology

References
  1. Tom Spencer (27 August 2011). "Jon Poole, Chief Executive of the Institute of Food Science & Technology". Research Media Ltd.
  2. Blanchfield, Ralph. "My 62 years in food science and technology: some reflections" (PDF). International Review of Food Science and Technology 2009.
  3. "History of Institute of Food Science and Technology". IFST. Archived from the original on 21 January 2012. Retrieved 30 March 2012.
  4. "IFST Organisational Structure" (PDF). IFST. Archived from the original (PDF) on 5 January 2012. Retrieved 30 March 2012.
  5. "Prizes and Awards". IFST. Archived from the original on 13 April 2012. Retrieved 3 April 2012.
  6. "Chartered Scientist Licensed Bodies".
  7. "NRAG". Science Council. Archived from the original on 15 April 2013.
  8. "Science Council – Our Members". Science Council.
  9. International Journal of Food Science and Technology. Wiley-Blackwell http://www.blackwellpublishing.com/journal.asp?ref=0950-5423. Missing or empty |title= (help)
  10. Food & Drink – Good Manufacturing Practice: A Guide to its Responsible Management (5th ed.). Institute of Food Science and Technology. 2007. p. 225. ISBN 978-0905367200.
  11. Development and Use of Microbiological Criteria for Foods. Institute of Food Science and Technology. 1999. p. 76. ISBN 0905367162.
  12. "Information Statements". IFST. Archived from the original on 17 May 2012. Retrieved 3 April 2012.
  13. "Food Science Fact Sheets". IFST. 19 July 2017. Retrieved 12 August 2020.
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