The Food Science & Nutrition Group focuses on the interface between food science and nutritional science, particularly the impact of nutrition on food processing, including reformulation, nutritional supplements and micronutrients. It provides members, with an interest in food science and human nutrition, the opportunity to engage and share knowledge with fellow members.
The Committee is made up of professionals from manufacturing and retail, as well as consultants and academia, and organises popular evening discussion workshops. These events generally take the format of four succinct, informative sessions followed by a highly interactive but structured Q&A session. Speakers include experts from industry, as well as from other organisations, such as the British Nutrition Foundation (BNF). The meetings are typically chaired by Kate Halliwell and cover such aspects as consumer insights, technical challenges, new technologies, as well as provide a useful overview and update of the current climate.
Our Food Science and Nutrition Group aims to provide IFST members with regular information as well as organise regular thought-provoking events.
Chair: Kate Halliwell
Secretary: Anne Betty
Events: Terri Grassby
Communications: Emma Williams
Other members: Barbara Bray, Susie Crabbe, Colin Dennis, Laura Farrell, Simon Kane, Hayley Marson, Ariba Shabbir, Hitika Sharma, Tom Sheehan
Anne Betty MIFST is a freelance registered nutritionist in the food industry and is also part of the food labelling & specifications team at Micron2. She has over 20 years of experience gained in a variety of technical roles across manufacturing and retailing including Company Nutritionist for the Co-op.
Barbara Bray MBE FIFST is a registered nutritionist and food safety consultant driving and delivering food safety in food supply chains. She works with food businesses on nutrition strategy and delivers sustainable nutrition workshops. Barbara is a director of the Oxford Farming Conference, the leading international conference held in the UK for farming and agribusiness and a trustee of The Nutrition Society with responsibility for International Relations.
Dr Terri Grassby MIFST is a Lecturer in Food Science at the University of Surrey. Her research interests are focused on plant polysaccharides (such as cellulose, hemicelluloses, pectins and resistant starches) and their effects on the digestibility of nutrients and food texture. She uses in vivo and in vitro experimental approaches to investigate the relationship between structure and function. She has been teaching in higher education for 10 years.
Kate Halliwell MIFST is the FDF’s Chief Scientific Officer and is responsible for the FDF’s food safety, food law and labelling, and diet and health policy briefs. Previously Kate led the FDF’s diet and health policy work, and before that worked for the Government on a range of nutrition and legislation policies. Kate is a registered nutritionist and a member of the Nutrition Society.
Dr Hayley Marson MIFST joined Morrisons as Company Nutritionist in 2018 to develop and deliver an integrated nutrition policy. Before joining Morrisons, Hayley's career spans 20+ years working in a variety of nutrition and food science-related roles across academia, manufacturing, retail and public health.
Hitika Sharma is studying for a Masters in Food Science and Technology (industry) at Cardiff Metropolitan University. She is driven to innovate, design and develop high quality, affordable and sustainable food products. As a budding food technologist, she is aware of the impact that food has on our everyday lives and also realises that there are immense opportunities for innovation and research, as we have only been able to scratch the surface. To further supplement her knowledge, she joined IFST and attends workshops, webinars and Student Launchpads. She has taken up the role of IFST Student Representative and believes IFST has a lot to offer and is an excellent platform for students to engage with industry professionals.
Dr Emma Williams is a retail nutritionist with a BSc in Food Technology/Management and a Doctorate in Human Nutrition, alongside over 20 years of experience in food science and nutrition including, food manufacturing/laboratory management (dairy science); academic research; university lecturing; clinical research and science communication. She is the current Chair of the UK Nutritionists in Industry (NII) group.
Each SIG is run by a small committee of volunteer members, who meet both face-to-face and virtually. As part of the committee, members are actively involved in organising and attending meetings in relation to setting up activities, events and webinars across the year. Open our Events page to attend our upcoming events or access the Webinar Hub to watch previous webinar recordings.
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We value the important contribution that volunteers bring to the work and life of the Institute. Without the contribution of the volunteers who serve on committees, branches and special interest groups, we would find it difficult to achieve the strategic priorities set out by the Board of Trustees. The Impact Award is an opportunity for volunteers to showcase an innovative activity that has been undertaken that meets the set criteria.
Are you interested in food science and nutrition, and want to talk to like-minded individuals? Log on to our communication platform for all IFST members, IFST Community. This online space is open for you to interact and communicate freely and easily with other members and engage with our many Networks. Here are some step-by-step instructions to get you started. We’ve also created a simple how-to video.
Join the Food Science & Nutrition Community