The Agri-food interest area provides a focus point for information and discussion on all pre-farm gate issues relating to agriculture, horticulture, aquaculture, soil science, crop protection, fertilizers, plant breeding, animal genetics, and animal welfare.
The Food Consultancy group acts as a focus point for members either working in or seeking to move into consultancy. Members can engage with others who have similar interests, share knowledge and experience. The group also provides its members with a unique online forum where they can discuss common consultancy issues and highlight job sharing opportunities. The group also runs occasional informal talks and workshops.
This area is for all those interested in policy and practice relating to education, qualifications and skills in food.
IFST works alongside a number of professional institutions including IChemE, IMechE, IFST, IET, IAgrE and IBD otherwise known as the Food & Drink Engineering Forum. Its aim is to transform support for the engineering field of work on a global basis, engage with leading professionals to raise the profile and value attached to engineering and engineers.
The Food Law Group acts as a focus point where members can engage with others with similar interests and share knowledge and experience regarding the legislation surrounding food, beverages and dietary supplements.
The Food Safety group aims to improve food safety management by acting as a hub for members to share knowledge with each other across all aspects of food safety, including chemical, microbiological and physical and to provide members with opportunities to discuss common issues surrounding food safety.
New & Emerging TechnologiesVIEW
Nutrition & Health
To assist the exchange of thoughts, challenges and opportunities we have established a collaboration joining members of the following institutions: Institute of Food Science & Technology (IFST) Nutrition Society (Nut Soc) Association for Nutrition (AfN). Participants in this collaboration all have an interest in nutrition and health and especially the links between nutrition and food science and technology. Through this collaboration we aim to share our respective knowledge, experience and perspectives at the interface between these disciplines for the benefit of our members and other interested individuals.
The Sensory Science groups provides members with an interest in sensory with the opportunity to engage and share knowledge with fellow members. The Group is involved in a wide range of activities which includes hosting an annual sensory conference, regular discussion workshops, accreditation of sensory training and has recently launched a new Register of Professional Sensory Scientists.