Upcoming Events

30 Jan 2012, Grand Hotel Huis Ter Duin Amsterdam, Netherlands

WTG Events

This two day summit will bring together over 150+ senior level food and beverage professionals to discuss the key challenges facing food and beverage manufacturers and highlight the latest strategies

31 Jan 2012 08:30, Hilton Avisford Park, Yapton Lane, Walberton, Arundel, BN18 0LS

Organised by PSI

Managing Pesticides in Fresh Produce training is aimed at Technical Managers who have daily contact with retailers in the UK. The course will be highly participative and will use practical ex-amples to enable learning to be easily applied to real business situations.

02 Feb 2012 09:00, Sutton Bonington Campus, University of Nottingham

Accredited by IFST, this one and a half day workshop held on 2 & 9 February aims to give delegates an introduction for sensory evaluation for food and drink.

13 Feb 2012 18:00, Hollings Campus, Manchester Metropolitan University

The North of England branch is holding its first ever Student Roadshow at the Garden Restaurant at Hollings Campus, Manchester Metropolitan University on Monday 13 February. This will be a relaxed and informative event where students can learn first-hand about IFST and careers in food science.

15 Feb 2012, The Bulls Head, Meriden, Warks

This event is the first of a number of discussions organised by IFST's Consultancy group. Clients will always ask “Is this new product going to succeed?" The first step to new food product development or changing food products or processes or packaging is to ensure the innovation will enjoy the best possible chance of commercial success. This event will focus on how to effectively use resources to accelerate business.

16 Feb 2012 18:00, SCI, 14/15 Belgrave Square

There's a scientific explanation to why we love chocolate. Learn about it so you can justify indulging in it! Join this event for a fun mix of talks and a wine and chocolate pairing.

22 Feb 2012 11:00, Diageo Innovation, Bishop's Stortford

Organised by IFST's Professional Food Sensory Group (PFSG), this workshop aims to explore questions relating to the tasting protocol for samples for descriptive profiling and other sensory methods, focusing on the pros and cons of spit versus swallow and sip versus single serve.

23 Feb 2012, University of Lincoln, Holbeach Campus

Organised by University of Lincoln

Designed for individuals who regularly assess food products within their work, this one day course will help attendees understand the principles of good sensory practice, including the importance of being objective, selection and training of taste panellists, and a review of sensory methodologies to aid attendees in selecting the most appropriate method to use in the workplace.

24 Feb 2012, Leatherhead Food Research, Surrey

The newly awaited European Union lists of food additives were published on 12 November 2011 and the majority of these will apply from 1 June 2012.  This one day course will provide participants with a clear and practical overview on how the EU regulations covering food additives and flavourings have evolved since being published in 2008 and how to prepare for complying with the new Union lists.

28 Feb 2012, Leatherhead Food Research

This day-long course is designed to provide non-nutritionists with sufficient knowledge of basic nutrition to cope with the nutrition-related aspects of their job.