[Cancelled] IFST Spring Conference (SC20): The appliance of food science
Our Spring Conference (SC20) is entitled ‘The Appliance of Food Science’ and will take place in central London on 1 April 2020. Throughout our one-day event we will be showcasing the very best in food science and, in particular, its application through the very latest in technologies. We will be celebrating the hugely positive contribution food science and technology makes in ensuring the food sector continues to deliver: safe and authentic, sustainable, nutritious, and above all, tasty food. Hence it is these four themes that form the backbone of our programme.
As you have come to expect from IFST, we will be pushing the boundaries to bring you the very latest scientific thinking – but we also recognise the importance of bringing you real-life, practical solutions and examples. SC20 will provide you with plenty of opportunities to add to your Continuing Professional Development but it will also give you inspiration and solutions to apply in your work.
|08:30||Registration and refreshments|
Conference opens: Welcome
Chair’s welcome and opening remarks
Session 1 - Keynote speech and questions
|MORNING 1 – SAFE, LEGAL & AUTHENTIC|
|10:00||Session 2 - Future challenges and global tools to combat food fraud
Selvarani Elahi, Deputy Government Chemist, LGC
|10:25||Session 3 - Blockchain
John Keogh, Strategist/Advisor, Shantalla
|10:50||Tea/coffee, networking and exhibition|
|MORNING 2 – SUSTAINABLE|
|11:20||Session 4 - Future: Farming/Foods
Claire Hughes, Head of Quality & Innovation, Sainsbury’s
Session 5 - Panel: Plastics and other packaging - from problem to solution
Session 6 - Valorising Brewers’ Spent Grain for next generation emulsifiers (PhD research at the University of Nottingham)
|12:45||Lunch, networking and exhibition|
|AFTERNOON 1 – HEALTHY & NUTRITIOUS|
Session 7 - Reformulation: When less isn't less - making reformulation work
|14:10||Session 8 - Sustainable Nutrition: A business case for sustainable diets
Mark Driscoll, Founder and Director, Tasting the Future
|AFTERNOON 2 – LOOKS GOOD, TASTES GOOD|
|14:35||Session 9 - Culinary: Creating flavour forecasts
Steve Love, Principal Research Chef, McCormick
|15:00||Tea/coffee, networking and exhibition|
|15:30||Session 10 - Sensory: What does the future look like for sensory and consumer science
Stephanie Mitchell, Senior Sensory Manager, PPL Insights
|15:55||Session 11 - From ideation to realisation: What it takes to bring a product to market
Jonny Bingham, Co-founder, Bingham and Jones
|16:15||Conference summary: Bringing it home
Chris Gilbert-Wood, Consultant, CGW Food Tech
Please note that the programme is subject to change.
Check IFST policies section for information about cancellations and amendments.
We would like to take this opportunity to thank the following for sponsoring the event.