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
Other members: Barbara Bray, Susie Crabbe, Colin Dennis, Laura Farrell, Simon Kane, Hayley Marson, Ariba Shabbir, Hitika Sharma, Tom Sheehan, Emma Williams
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.
|29 July||IFST Webinar: The Gut Microbiome: a whole new world to explore|
|10 June||Nutrient density in Foods: Past, Present and Future|
|23 October||Flexitarian to vegan: nutritional impacts of lifestyle choices|
|25 June||Sweeteners: The Next Level|
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 following criteria.
- Is new and has been undertaken in the last 12 months which delivers measurable impact to any/any/all IFSTs strategic priorities, or
- Is an existing activity that has undergone an adaptation or change in order to deliver an enhanced impact linked to any/all of IFSTs strategic priorities, and which
- Is scalable and sustainable.
2021 IFST South Eastern Branch and President’s Special Award to COVID-19 Advisory Group
2020 IFST Northern Ireland Branch and Eastern Branch
2019 IFST Student Group
2018 IFST Student Group
2017 IFST Sensory Science Group
Our Special Interest Groups (SIGs) are each run by a small committee of volunteer members, who meet both face-to-face and virtually. Members of a group are actively involved in organising and attending meetings in relation to setting up activities, events etc., as part of a committee. The groups are supported by the IFST central team, including the Scientific Affairs Manager, and provide excellent networking opportunities and support to group members.
If you would like to get involved as a member of our Food Science & Nutrition Group committee, please contact us.
Log on to our communication platform for all IFST members, IFST Community. This online space is open for you to make contact and communicate freely and easily with other members and to 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.