IFST Midlands Branch

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The Midlands Branch organises a number of technical visits and hold meetings/joint meetings that allow topical discussion throughout the year. 

Meet the Committee

Here's your opportunity to find out more about the members involved in the Eastern Branch Committee

VICKY COLLETT (CHAIR)

Vicky CollettI’ve worked for PepsiCo for 4.5 years and am currently consulted into a joint venture between Unilever and Pepsi. I am Global Quality Manager for Lipton Ice Tea products, this is an exciting role where I get to cover everything “supply chain” through from product concept, quality improvement projects with our bottlers to working directly with our customers. The JV manufactures and distributes Lipton Ice Tea in 69 different countries, so I’m lucky enough to travel with my work.

I’ve worked in the food and beverage industry for 17 years, starting in microbiology and working my way into Quality. I’m a fellow of the IFST and a chartered scientist.

I joined the IFST initially to promote CPD in my team and for myself, encouraging two of the first RSiTechs to go for and obtain their accreditation. Joining the Midlands branch was a great introduction to the wide diversity of roles, companies and people we have working in Food Science in the region. I’ve met some fantastic people, enjoyed the breadth of events we’ve put on and am incredibly proud of the way the branch has grown. I love attending the yearly Student Launch Pad at Campden Bri, getting to meet the future talent of the Food science and technology industry.

I am a “Midlander” through and through, raised in Herefordshire and currently living in Warwickshire, when not working I can normally be found on a horse, dog walking or starting some overly ambitious DIY project.  

ANDY KERRIDGE (SECRETARY)

Andy KerridgeI am a consultant and owner/director of Wyvern Food Solutions Ltd.  I have over 30 years’ experience in food technology/quality & safety management in a wide range of food & non-food products.  The focus of my work is helping food companies (predominantly manufacturing or food-service) develop themselves & their products to meet customer demands of quality, safety & consistency.  My clients range from global blue chip, down to the small in SME.  My work is mostly in the UK, but I also have clients in mainland Europe and the Middle East.

Although originally from York, and perpetually a Yorkshireman, I have lived close to  Leicester for about 20  years.  Whilst the transport links in the Midlands are great and I can reach events anywhere in the UK, it is fantastic to have a local branch and be able to have meetings and events which are convenient for the local food professionals.

OTHER COMMITTEE MEMBERS

Ash Stretton, Carol Phillips, Andrew Kendrick, Daniel Amund, James Huscroft, Kaushik Venkatakrishnan, Lauren Rogers, Alice Jones, Kasia Niedzwiedzka, Mandy Lloyd, Saskia Hofman, Ruth Dolby, Robin Leaper, Anne Taylor, Susan Arkley, Tracey Hollowood, John Knox, Suzanne Davies, Andy Seager, John Searle, Judith Wayte 

 
Upcoming Events in the Region

Upcoming Events for your Diary

July/August - Cheese manufacturer site visit 

September - Midlands Committee meet, Sutton Bonnington               

View all IFST events

Event reviews

 IFST YOUNG SCIENTIST COMPETITION 2017

Puff pastry, insects, tofu, no alcohol beer, mulled wine, Chapattis, Salt, freeze drying, digestion and the potential of colours to solve obesity issues.  This diverse selection covers the fantastic presentations delivered by the Midlands Branch IFST Young Scientist Competition Finalists.  Hosted by Coventry University, with Undergraduate and Post Graduate finalists from Harper Adams, Coventry University, University College Birmingham, University of East Anglia and University of Nottingham, this was a hotly contested final.  The judging panel represented a cross-section of the food and drink industry with experience in a variety of roles in manufacture, retail and food service.  They had a difficult time whittling the entries down to just one winner in each category.   

Undergraduate Winner – Jessica Giovanni, inspired not only the judging panel, but also took the audience award with her presentation on the potential for colour in foods to be used as a solution for the obesity.

Postgraduate Winner – Imogen Ramsey tackled the challenge of how to improve the sensory qualities of no and low alcohol beer.

Both winners receive £200, IFST & SCI membership and a tour of the Eurofins Wolverhampton facility., All other finalists receive £25 and IFST membership.

Additionally a thank you to our sponsors who without them these types of events cannot occur: Coventry University, SCI and Eurofins.  

 

What we are doing for students

YOUNG SCIENTIST COMPETITION - 9 May 2017

The Young Scientist Competition offers undergraduate/postgraduate students and those one-year after graduation based in the UK the opportunity to present their current/recently completed food-related projects in front of their peers and to a panel of food professionals. Entrants are required to submit an abstract of no more than 150 words on their subject area.

Successful applicants will be invited to present at the regional final on 9 May 2017 at Coventry University where they will compete for a prize of up to £200.  To make sure the audience is included, there will also be a prize for the best presentation on the evening.

Find out how to enter and more about the judges

ECOTROPHELIA

What is ecotrophelia ?

According to the website of The Belgian Food & Drink Association Fevia.be :

“The Ecotrophelia competition challenges students from higher education pursuing a career in the [European] food industry to design an eco-friendly innovative food or beverage product with strong commercial potential.”

Deadline for registration is usually in November with the deadline for submission of dossiers during the following February.  Judging then takes place locally in each country with the UK national final normally held in a Dragons Den style competition in June and the winning UK team goes forward to represent the UK at the European final taking place in October. The competition is organised jointly by the Institute of Food Science & Technology and Campden BRI.

The competition is open to teams of students registered at a university or other establishment of scientific/technical higher education.  Ideally teams should be made up of between 4 and 6 students, but may have a minimum of 2 and a maximum of 10.  Only students who are 35 years or under on the day of the UK competition are eligible.  Teams across the UK pitch their products to industry leaders for a cash prize and the chance to represent the UK at the European Final. Interested in taking part? 

Please see IFST website here for details on how to register and a list of the 2016 UK finalists, from which the winning entry Fran Borjan achieved Bronze medal at the European Finals in Paris ( the first time a UK entry has been placed on the podium ).

get involved

If you would like more information about how to get involved with your local Branch, please contact Andy Kerridge

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