The Student Group meets around 4 times a year at the IFST offices in London (all expenses paid).
|James Huscroft||University of Nottingham|
|SECRETARY||Sam Higginson||University of Nottingham|
|Undergraduate Representative||Daniel Clarke||University of Leeds|
|Postgraduate Representative||Holly Cuthill||University of Nottingham|
|Recent Graduates Representative||Sam Higginson||University of Nottingham|
|Sensory Science Representative||Martha Skinner||University of Nottingham|
|Young Ambassador Representative||TBC|
Sam Higginson / Suzane Davies
|University of Nottingham|
|Newsletter/article Co-ordinator||Suzanne Davies||University of Nottingham|
|Events Co-ordinator||Lucy Packman||University of Leeds|
|Other Committee members||
Cardiff Metropolitan University
Cardiff Metropolitan University
Queens University Belfast
Sheffield Hallam University
Liverpool John Moores University
University of Nottingham
ABOUT THE COMMITTEE MEMBERS:
|James Huscroft, Chair joined the Student Group to bridge the gap between academia and industry from a student's perspective. Having put theory into practice during his industrial placement year, James was keen to stay involved and contribute to the future of the food sector in whatever way possible. IFST identified a need for someone who is willing and able to pro-actively contribute to developing and expanding its profile within the food industry. Having lived overseas and learned to adapt to his surroundings, James feels that his communication skills will enable him to help communicate issues between IFST, companies and within the student community. As part of our continuing professional development, it's important to network with experienced professionals who can pass on their expertise to newly qualified graduates. James already has a solid base of senior food professionals as contacts within the industry and aims to encourage others to expand their own networks via networking or other specific events.|
Daniel Clarke, Undergraduate Representative became an IFST Young Ambassador by entering an IFST competition before joining the Student Committee. He joined the student committee so that he could try to link his university (University of Leeds) and others with IFST more effectively. More specifically Daniel also wanted to be able to do this for undergraduates and to get them involved before they go on a placement or into the industry after their degree. The aim being to help them network with food industry professionals, enhance their CV and hopefully get them involved with IFST from as young an age as possible and keep getting them involved!
|Martha Skinner - Sensory Science Representative is currently a PhD student at the University of Nottingham, where she is using both sensory science and functional magnetic resonance imaging to investigate the behavioural and cortical response to taste, She is especially interested in variation in taste perception, and is exploring the taste response across PROP and thermal taste phenotypes, as well as the TAS2R38 and gustin genotypes. Another area of interest is differences in the number of fungiform papillae across different taster status groups, and the affect this may have on taste sensitivity. View more information.|
|Anna Monaghan - Committee member is a 2nd year student of Food Quality, Safety & Nutrition at Queen's University. Anna founded and is currently president of QUB's 1st Food Science/Nutrition Society, QUBFoodies. At present Anna is enjoying learning all the various aspects of Food Science and am taking every opportunity to gain as much experience as possible such as work with The Centre for Public Health and Institute of Global Food Security; experience she hopes to build upon next year as a Nutrition Intern with GlaxoSmithKline. Anna is also a member of the Northern Ireland Branch Committee.|
Lewis Chadley - Committee member - I currently sit on the Western Branch and the Membership Committee. I recently graduated from my BSc in Food Science & Technology and really enjoyed being a member of the IFST throughout my degree where the IFST helped bridge the gap between students and professionals. I joined the student group to help grow the number of active students who will eventually enter the food industry and with experience in supporting previous events hosted by the IFST I want to support the student group in any future events for IFST members.
|Holly Cuthill - Committee member - Recently graduated from the University of Nottingham where I studied Nutrition and Food Science. After a long summer off travelling I will be starting my PhD for Mondelez.|
About the Science Science Student Group
The Sensory Science Student Group was formed in 2013, and is looking to recruit student to join the committee!
The group aims to:
- Develop a network of students working in sensory science across the UK
- Provide a platform where sensory science students can communicate with one another
- Contribute regular sensory science related posts to the IFST website, such as conference reviews
- Instigate student specific events at existing sensory science conferences such as then Sensory Science Group annual conference, as well as organising unique student events in the future
- Give recognition to outstanding student presentations by sponsoring prizes for best student presentations at selected events
- Contribute to the European Sensory Science Society (E3S) student group
Sensory Science Student Committee
Martha Skinner (student representative for the University of Nottingham)
Chair of the SSG student group
Martha is currently a PhD student at the University of Nottingham, where she is using both sensory science and functional magnetic resonance imaging to investigate the behavioural and cortical response to taste, She is especially interested in variation in taste perception, and is exploring the taste response across PROP and thermal taste phenotypes,, as well as the TAS2R38 and gustin genotypes. Another area of interest is differences in the number of fungiform papillae across different taster status groups, and the affect this may have on taste sensitivity. View more information
Martha joined the SSG committee in 2014 with the aim of connecting with professionals working within the Sensory Science field. She also wanted to be able to voice the needs of current Sensory Science students to the committee, and influence the development of the newly formed student working group within the SSG. Since taking over as Chair of the group she has also coordinated the formation of the European Sensory Science Society (E3S) student group along with the Spanish student representative.
Stephanie Bull (student representative for the University of Reading)
Vice Chair of the SSG student group
Contact via Linkedin
Stephanie is undertaking a PhD at the University of Reading, with a research focus on the influence of the structure of whey protein on mouth drying. Stephanie has a background in Chemistry, and utilises Pharmacy techniques in her current research. She sees the SSG committee as an opportunity to help bring awareness of sensory science to interdisciplinary students, and to create strong network links with students and professionals across the UK
Saskia Hofmann (deputy student representative the University of Nottingham)
Contact via Linkedin
Saskia is a PhD student at the University of Nottingham. She completed a Master of Science (Food Chemistry) in Germany and then joined the University of Nottingham. Her research investigates the mouthfeel of black tea with milk and sugar being of particular interest. Sensory methods are used to develop a mouthfeel lexicon for black tea and analytical methods are used to understand the perceived mouthfeel in this model system in a better way. Saskia joined the SSG committee in 2016 after being invited by Martha Skinner and she hopes to build a stronger student network, promote the SSG student group and the organisation of student focused workshops.
Sarah Smith (deputy student representative for the University of Reading)
Contact via Linkedin
Sarah is a PhD student at the University of Reading. After gaining her BSc in Human Bioscience at the University of Northampton she was accepted on to a PhD entitled "The role of mucoadhesives in low fat snack food". Her PhD project is interdisciplinary across pharmaceutics and food science. The focus of her project is to investigate the impact of mucoadhesive polymers in food systems. Mucoadhesives are commonly used in pharmaceutics to retain drugs at mucosal surfaces for a prolonged period of time. Sarah's project consists of various in vitro assessments of mucoadhesives and sensory evaluation on their impact on liquid and solid model food systems.
Harry Nursten symposium – IFST Sensory Science Group award
This year the 4th Nursten postgraduate symposium was held at the University of Reading on 11th and 12th April 2016, in memory of Prof Harry Nursten. A number of prizes were awarded during the event. One of awards, sponsored by the IFST Sensory Science Group, was decided by an audience vote. The audience favourite presentation was awarded to Adel Omar a 3rd year PhD student from the University of Reading. Adel gave an insightful talk on the effect of industrial processing on the flavour of camel milk. Read a summary of Adel Omar’s research
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