Professional Ethics

Code of Professional Conduct

IFST has among its objectives the advancement and application of food science and technology and the upholding of professional standards of competence and integrity in the public interest. The Code of Professional Conduct is binding on all members and must be subscribed to by all applicants as a condition of membership. The Institute requires each member:

  • to promote the aims of the Institute
  • to conduct himself or herself as to reflect credit upon the profession
  • to use all proper means to maintain the standards of the profession and to extend its usefulness and sphere of influence
  • to respect any confidence gained in his or her professional capacity
  • when acting or making statements or recommendations in a professional capacity to do so objectively and fairly
  • to take legitimate steps through proper channels to ensure (or assist in ensuring) the wholesomeness of any food with which he or she is concerned
  • to avoid unwarranted statements that reflect upon the character or integrity of other members of the profession
  • to recognise his or her responsibility for the professional guidance of subordinates under his or her immediate control
  • to recognise his or her responsibility towards the environment
  • to recognise his or her responsibility towards students
  • to recognise his or her responsibility to maintain and enhance professional competence by continuing updating and improving his or her knowledge and proficiency in its application
  • to support fellow members who may find themselves in difficulties on account of their adherence to this Code and the Institute in its efforts to protect them.

The Code itself is a brief statement of principles. In addition to the Code which can also be downloaded as a pdf file, there are 10 individual Professional Conduct Guidelines which give more detailed guidance on the application of the principles given in the Code to foreseeable situations.

Download Disciplinary Procedures

Professional Conduct Guidelines

The IFST Professional Conduct Guidelines are intended to give more detailed guidance on the Code of Professional Conduct. It is, of course, impossible to provide answers in advance for every conceivable circumstance. Any member faced with a real-life situation where reference to the Code and the Guidelines does not suggest the right course to adopt, and unable to find that course by consulting a more experienced colleague, may seek, in confidence, the advice of the Membership Committee by writing to the Chairman, c/o of the IFST office. Where the circumstances are too confidential to reveal in detail, confidentiality may be maintained by describing the problem by outline or by analogy.

The Professional Conduct Guidelines may be viewed and downloaded as a pdf file.

Titles are as follows :
No.1 Wholesomeness of Food
No.2 Relations with the Media
No.3 Confidentiality of Information
No.4 Conflicts Involving Professional Ethics
No.5 Duties Towards Subordinates
No.6 Scientific Issues and Food Promotion
No.7 Responsibilities Towards Students
No.8 Responsibilities Towards the Environment
No.9 Members' Business Interests
No.10 Responsibility to the Profession
Appendix: Matters of Personal Conscience

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