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 level, 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.
|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, e.g. nutrition, product development, chemistry, microbiology, marketing, management, consumer studies, biotechnology.
2 Science, technology and engineering subjects: e.g. 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.
You can demonstrate the continuing development of your knowledge and skills through a wide range of employment within the food chain and associated organisations, education, training or personal study related to the field 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:
- Handling information - using scientific information, producing and interpreting data
- Communication skills (oral and written) - communicating effectively in oral and written formats
- Improving learning and performance - developing and identifying opportunities for skills development
- Planning and organisation - planning your work on a short-term and long-term basis
- Working with others - working as part of a team and networking with others
- 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.
Fellowship (FIFST) is the senior level of membership at IFST. To qualify for Fellowship, the following are mandatory:
- be a Member or eligible for Membership (MIFST)
- have at least 5 additional years of senior experience
- be able to demonstrate important achievements in relation to food
To demonstrate your important achievements, you are asked to select at least two categories from those listed below against which you wish to be assessed when you write your Professional Review Report. You are not expected to demonstrate achievement in all.
- Attainment of a senior position
- Technical innovation (e.g. award of patent, new product or process)
- Management of significant resources (budget, personnel, facilities)
- Project management of a senior and complex nature
- Successful creation of own business featuring the application of food science and technology (including consultancy)
- Original research contributing to the advancement of food science and technology and/or award of major research grant
- Peer-reviewed publications; authorship or reviewing of textbooks
- Government position with a national or regional responsibility
- Recognised service on relevant national or international committees
Examples of Important Achievements
1. Attainment of a senior position
I’m the founder of the expanding Fancy Foods Group which was established 3 years ago and prior to that I worked as a head of innovation.
2. Technical innovation (e.g. award of patent, new product or process)
I was a Director of the R&D team responsible for the development of several new products, including the award winning “ChunkyNut” bar, which has been patented. We also developed a range of melt-resistant tropical fruit ice creams which are sold in hot climates.
3. Management of significant resources (budget, personnel, facilities)
I was given the responsibility of setting up a new on site microbiology laboratory which involved the design and commissioning of a new purpose built facility. The project involved negotiations with architects and suppliers to achieve the laboratory design and selection of suitable equipment. The project was completed on time and within budget.
4. Project management of a senior and complex nature.
I led a team that initiated far-reaching changes in Chigley Laboratories plc by modernising its processes and re-engineering its suply chain. We successfully re-established the confidence of our customers by regaining 3rd party accreditation and dramatic reductions in turnaround times for testing clients’ products.
5. Successful creation of own business featuring the application of food science and technology (including consultancy)
In my old job with Sensible Nutrition I continually had a problem with getting accurate product labels that met all relevant legal and nutritional requirements. As I have a background in nutrition and I advised the company on legal requirements, I was well placed to start my own business offering a labelling service to small companies. I set up my company - Easy Labelling - 8 months ago. I now have 12 clients.
6. Original research contributing to the advancement of food science and technology and/or award of major research grant
I am a post doctoral researcher working on modified starches.
Four years ago I was awarded a SC grant of £XXM to develop foods with suitable textures and nutritional value for stroke victims and others who have difficulties in swallowing. So far, the products developed have been assessed and trialled in a hospital setting.
7. Peer-reviewed publications; authorship or reviewing of textbooks
As a recognised authority on the properties of fermented foods, I have published 10 peer-reviewed articles on the fermentation characteristics of vegetables used in kimchi. I have also contributed a chapter on the nutritional value of kimchi to the Encyclopedia of Fermented Foods published by Jacques Publishing (2015).
8. Government position with a national or regional responsibility
As a technical manager for a company that utilises modified atmosphere packaging, I have gained considerable expertise in technology. I have recently been invited to join the National Research Institute’s CAP and MAP committee that advises the government and companies on the use of these technologies.
9. Recognised service on relevant national or international committees
I have served for 5 years on the ISO technical committee for food products and I am currently involved in the development of standards for nutritional value of meals served in residential homes.
Referees (Members & Fellows)
Your application should be supported by well-informed comments from two suitable referees. A suitable referee would be a senior professional in your field of work able to base their views on direct knowledge of your work experience 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.
Your referees should not be related to you or subordinate to you.