Categories of Membership

The framework for entry to IFST membership is given in its Regulations 

2.1 Associate

(Applications for Associate membership are considered under Regulation 4)

Associates include:

  1. Those who have an interest in food science and technology and its advancement.
  2. Aspiring professionals in the early years of their career while gaining work-based training. (Associates who are in their first or second year after graduation are eligible for a reduced subscription.)
  3. Full time or part time students on any university level course in the UK/EU who are interested in pursuing a career in food are eligible for Associate membership at a reduced subscription rate. Eligible courses include HNC's, HND's, NVQ IV, foundation degrees, degrees and higher degrees.

References

References are not normally required for Associate membership, although if you are seeking a reduced subscription rate you will need to provide documentary proof of your status.

2.2 Member

(Applications for Membership are considered under Regulation 5)

Members of IFST (MIFST) are professionals who have made a significant and continuing contribution to the development of food science and technology.

To qualify for the Member category you must be able to demonstrate the attainment of 80 points using the tariff system below. This attainment is based on a combination of academic qualifications and knowledge gained through relevant experience.

 

Qualification Points
awarded
from
qualification		 Relevant
experience points
required 3
PhD Food Science/Technology and closely related discipline 1 80 0
MSc Food Science/Technology and closely related discipline 1 60 20
BSc Food Science/Technology and closely related discipline 1 50 30
BSc and higher degrees in other scientific and technological disciplines 2 40 40
Foundation degrees/HND/HNC/NVQ IV in all scientific and technological disciplines 1 2 30 50
No formal scientific or technological qualifications or those with non-science/ technological qualifications 0 80

 

Examples of suitable subjects include:

1 Food science and technology; degrees of which a major element is food, plus another subject, eg nutrition, product development, chemistry, microbiology, marketing, management, consumer studies, biotechnology.
2 Science, technology and engineering subjects: eg nutrition, chemistry, biochemistry, physics, mathematics, biology, engineering, statistics, agriculture, environmental sciences, plus modular degrees which combine these subjects.
3 10 points are normally awarded per each full year of relevant experience.

Relevant experience is defined as follows:

Relevant experience can be defined as that during which professional knowledge and skills have been enhanced and acquired. You should demonstrate the continuing development of your knowledge and skills through increased responsibilities taken on as your career develops. This can be achieved through a wide range of employment within the food chain and associated organisations, education, training or personal study relating to the practice of food science and technology. Examples of suitable employment include: food processing, food manufacturing, distribution, technical sales, food law enforcement, food retailing, food service, trade bodies, legal work, consultancy, central and local government departments and agencies, research, academia, teaching, media, etc.

The Membership Assessment Panel will use the following generic benchmarks when assessing your experience.

Continuing improvement of your skills in:

  1. Handling information - using scientific information, producing and interpreting data.
  2. Communication skills (oral and written) - communicating effectively in oral and written formats.
  3. Improving learning and performance - developing and identifying opportunities for skills development.
  4. Planning and organisation - planning your work on a short-term and long-term basis.
  5. Working with others - working as part of a team and networking with others.
  6. Scientific skills - carrying out research effectively.

Graduates from courses that include a recognised work placement period may count this time towards their relevant experience. Only post-secondary school experience may be counted.

Applicants with non UK qualifications

The points awarded for each class of qualification are based on the educational standards in the UK. If you hold a qualification from outside the UK, you should include a report on its UK equivalency from the National Recognition Information Centre for the UK (www.naric.org.uk). A list of qualifications that have already been assessed for IFST membership can be found here.

Referees

Your application for Membership should be supported by well-informed comments from 2 suitable referees. A suitable referee would be a senior professional in your field of work able to speak with knowledge about your work.

It is preferable that your referees should be Fellows and/or Members of IFST or another recognised professional body but it is of greater importance that your referees should be able to base their views on first hand knowledge of your work experience.

Your referees should not be related to you or subordinate to you.

2.3 Fellow

(Applications for Fellowship are considered under Regulation 6)

  • Fellowship (FIFST) is the senior category of membership in the Institute and the standards are high and rigidly enforced. Fellows must
  • be a Member or eligible for Membership (see Section 2.2 above) AND
  • have at least 5 additional years of senior experience, AND
  • be able to demonstrate important achievements in relation to food.

Important Achievements

You should be able to demonstrate a sustained high level of achievement and exceptional professionalism in relation to food. These criteria can be measured against the following benchmarks. You are asked to select at least 2 categories against which you wish to be assessed when you write your Professional Review Report. You are not expected to demonstrate achievement in all:

  1. Attainment of a senior position.
  2. Technical innovation (eg award of patent, new product or process).
  3. Management of significant resources (budget, personnel, facilities).
  4. Project management of a senior and complex nature.
  5. Successful creation of own business featuring the application of food science and technology (including consultancy).
  6. Original research contributing the advancement of food science and technology and/or award of major research grant.
  7. Peer reviewed publications; authorship or reviewing of textbooks.
  8. Government position with a national or regional responsibility.
  9. Recognised service on relevant national or international committees.

Referees

Your application for Fellowship should be supported by well-informed comments from 2 suitable referees. A suitable referee would be a senior professional in your field of work able to speak with knowledge about your work and who can confirm the validity of your stated achievements.

It is preferable that your referees should be Fellows and/or Members of IFST or another recognised professional body but,it is of greater importance that your referees should be able to base their views on first hand knowledge of your work experience.

Your referees should not be related to you or subordinate to you.

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