Keeping up to date with advances in food science and technology is a key consideration for any technical role within the food production chain.
But we are now seeing the influence of many other new technological developments from outside the world of food science and technology that are impacting or have the potential to positively impact on our roles – technologies which, over the next few years, are going to radically change and re-shape the way we develop and deliver safe and nutritious food to the consumer.
Explore with us how food production from farm to fork is changing through new science and technologies and, in turn, how we can expect roles in the sector to change. View speaker biographies and abstracts
|08.30||Registration opens, refreshments|
|09:10||Conference opens: Welcome
David Gregory, IFST President
|09:30||Session 1: Sequencing the Food Supply Chain
David Crean, Vice President Corporate R&D, Mars Inc
|10:10||Session 2: Technologies in agriculture and related primary processing
Dave Ross, Chief Executive, Agri-Epicentre
|10:35||Session 3: The future shape of food processing
Matt Rayment, Group Business Development Manager, MTC
|11:00||Tea/coffee - Exhibition|
|11:25||Session 4: Consumer desires and shopper behaviours – the changing face of food retail
Fraser McKevitt, Head of Retail and Consumer Insight, Kantar Worldpanel
|11:50||Session 5: Shaping the future of the food industry through disruptive innovation
Ian Campbell, Director of Health & Life Sciences, Innovate UK
|12:20||Session 6: Panel Discussion
Chair: Chris Wells, Managing Director, Leatherhead Food Research
|13:00||Lunch – Exhibition|
STREAM A – Advances in manufacturing and control
|14:00||Session 7a: The role of process, product and ingredient design in future food manufacturing
Dr Vincenzo di Bari, EPSRC Centre for Innovative Manufacturing in Food
|14:25||Session 8a: The answer’s 42; now what is the question? Advances in analytical methods
Roy Betts, Head of Microbiology, Campden BRI
STREAM B - Science, Technology and consumer behaviour
|14:00||Session 7b: Information and power in the hands of consumers
Isabel Hoffman, CEO and founder, Tellspec
|14:25||Session 8b: Personalised nutrition: genes, technologies and health
Professor John Mathers, Newcastle University
|14:50||Tea/coffee - Exhibition|
|15:15||Session 9: STFC and the Food Network+
Geoff McBride, Futures Analyst and Horizon Scanning Leader, Science and Technology Facilities Council
|15:40||Session 10: Chair’s round-up and perspectives from the day
Ian Noble, Senior R&D Director, Mondelez
Conference Member and concession £ 95.00
Conference Standard (Non-member) £ 155.00
Conference dinner - £50.00
Conference & Dinner, Member and concession £ 145.00
Conference & Dinner, Standard (Non-member) £ 205.00
IFST Conference Dinner will take place on 6 April - the evening before the conference at The Vincent Rooms, Westminster Kingsway College, 76 Vincent Square, London SW1P 2PD.
Reception drinks from 18.30hrs followed by dinner from 19.00hrs.
One of the hidden secrets of central London, The Vincent Rooms restaurant offers an exclusive dining experience and the highest levels of service in the beautiful surroundings of Vincent Square in London’s SW1. Meet some of the country’s finest young chefs before they embark on their future careers in the Hospitality and Culinary Arts industry around the world.
For more information and/or if you need an invoice please contact Delia Mertoiu.
Nearest underground stations to King’s College: Temple - 2 min walk. Charing Cross, Embankment, Waterloo Stations - 15 min walk.
Dress code: Lounge suit/business dress
Parking: No public parking, but a pay and display parking system operates in near by streets including Surrey Street.
The nearest car park is the NCP in Covent Garden https://www.ncp.co.uk/find-a-car-park/car-parks/london-covent-garden/