This event is organised by IFST and The Environmental Change Institute, University of Oxford
On 10th July 2025, Oxford will host the IFST-Oxford Food Summit, a groundbreaking symposium exploring innovative strategies to design sustainable, adaptive food systems. This event is a must-attend for anyone passionate about the future of food, nutrition, and sustainability.
Under the theme “Designing Adaptive Food Systems for Sustainable Nutrition”, the summit will bring together top academics, industry leaders, policymakers, and advocates to tackle pressing global challenges. It will serve as a dynamic platform for exchanging pioneering ideas, showcasing cutting-edge research, and driving actionable solutions.
As part of the celebration, the summit will also mark two significant milestones: the 60th Volume of the International Journal of Food Science & Technology (IJFST) and the launch of the Translational Food Science (TFS) journal. These milestones highlight IFST's strong ties with both academic and industry stakeholders, reinforcing its role as a leader in the food science and technology community.
Who Should Attend?
The summit is designed for a diverse audience, including:
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Academics and Researchers exploring food science, nutrition, and sustainability.
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Industry Professionals such as CEOs, product developers, and sustainability officers from the food and agriculture sectors.
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Policymakers working on food security and environmental sustainability initiatives.
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NGOs and Advocacy Groups promoting sustainable practices.
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Students and Educators, the next generation of leaders in food science and nutrition.
Programme:
Opening Keynote: (9:30 - 10.00)
9:30 - 9:40 Welcome address by Dr Craig Leadley, IFST Chief Executive
9:40 - 10:00 Dr John Ingram: Senior Researcher, Food Systems Transformation Research Group, ECI University of Oxford - Transforming Food System Outcomes: Who has to adapt what
Morning Session: MC Professor Charles Brennan
Session 1: Adapting our Foods for Sustainable Nutrition (10:00 - 12:00)
Topics: Advances in food ingredients, novel food sources, and ingredient functionality for health.
10:00 - 10:20 Jette Young: Professor, Aarhus University, Denmark - Cultivated Meat as a Food Concept
10:20 - 10:40 Dr Duane Mellor RD RNutr PhD: Senior Specialist Dietitian - Mythbusting: If My Grandma Wouldn’t Recognise It, Should I Eat It?
10:40 - 11:00 Professor Charalampos Proestos: Professor, National and Kapodistrian University of Athens - Bringing sustainability to the food industry: using green technology to create nanoparticles from plant by-products
11:00 - 11:20 Cathy Capelin: Food System Transformation Strategic Projects Lead, British Nutrition Foundation - The intersection of diet, health and environment: How public and private partnerships can work at the intersection of agriculture, nutrition and sustainability to promote healthy, sustainable diets
11:20 - 12:00 Panel Discussion: Is the food industry agile enough to adapt to sustainable food systems? Moderated by Professor Charles Brennan with our speakers (Jette, Duane, Charalampos, Cathy)
Lunch: 12:00 - 13:00
Afternoon Session: MC – Professor Niall Young
Session 2: Consumers of the Future and Translational Food Sciences (13:00 - 14:30)
Topics: Understanding consumer trends, preferences, and the impact of marketing.
13:00 - 13:20 Professor Wim Verbeke: Professor of agro-food marketing and consumer behaviour, Ghent University, Dept. of Agricultural Economics - The protein transition from a consumer perspective: speeding up or slowing-down?
13:20 - 13:40 Professor Charles Brennan: The use of plant ingredients for sustainable pre-, pro-, and post- biotics for consumer wellbeing
13:40 - 14:00 Imran Afzal, FIFST: Chief Executive Officer, The Collaboration Equation: Academia + Industry = Impact
14:00 - 14:20 Dr Anne Mumbi: Senior Post Doctorate Research Assistant, Harper Adams University - Can we reap what we mow? A UK consumer perspective of grass as an ingredient in human diets
Break: 14:30 - 15:00
Session 3: MC Dr Craig Leadley
15:00 - 16:00 Selected Submitted Abstracts Celebrating Industry-Academia Collaboration
16:00 - 16:20 Professor Charles Brennan: Coffee with the Editor Special Recording Session
16:20 - 16:45 Dr Craig Leadley: IFST Updates and Closing Remarks
IFST membership starts at £105 which means you can save £110 on the event rate.
Click here to become an IFST member
| Delegate Type | Rates |
| IFST member |
£145 |
|
Non-member |
£255 |
| IFST Student member - use the code OXFORDstudent25 to access student rate (please note that student places are limited) | £65 |
Sponsorship opportunities are available! For more information, please don't hesitate to contact us if you have any questions via events@ifst.org
If you are an IFST member, please ensure that you are logged into the IFST website before completing your booking so you can access member rates for events. Published events fees will apply to non-members and members can only gain preferential rates by logging in to their IFST account.