David has a portfolio of Non-Executive roles in food and science related businesses and organisations. These include Non-Executive Director of Boparan Holdings (2 Sisters Food Group), a multinational chilled food business, Non-Executive Chairman of Acoura Ltd and a Member of Council and Chair of Audit Committee of the Biotechnology and Biological Sciences Research Council (BBSRC).
David is also Vice Chairman of the National Land Based College (UK), a visiting professor at the University of Reading Centre for Food Security, and a member of the industrial advisory board of the Roslin Institute. David was elected as President of Institute of Food Science and Technology in March 2017 and is a Fellow of IFST and a Chartered Scientist.
Previous non-exec roles include Chairman of Red Tractor Farm Assurance, Chairman of the British Nutrition Foundation and non–exec director of the British Retail Consortium Trading Ltd.
Before developing this portfolio, David spent 26 years working for Marks & Spencer from where he retired as Technical Director in 2009. During his time at M&S he was instrumental in a number of nutrition, innovation and sustainability initiatives and was one of the co-authors of Plan A – the widely recognised industry leading eco plan.
Helen Munday is the Food and Drink Federation’s Chief Scientific Officer. Helen is accountable for the diverse food safety and science policy briefs, but also has responsibility for sustainability and contributes to health and wellbeing policy.
Helen has a wealth of experience of the food and drink sector. She started her career with Mars Petcare where she spent 20 years in various roles including nutrition research, product development and innovation processes. A significant period of time was spent overseas, gaining invaluable international experience. Helen served as Head of Research at the Mars Petcare Global Research Centre for over five years.
Helen has also held the position of Director of Scientific and Regulatory Affairs for Coca-Cola and worked as Lead Technologist in AgriFood at InnovateUK.
Helen is a Fellow of Institute of Food Science & Technology and a Registered Nutritionist. With her qualifications in Agricultural Science and Meat Science, together with her vast business experience, Helen has a broad and deep knowledge across the entire AgriFood chain. On a daily basis, Helen is working with stakeholders at the most senior levels in Government, regulatory agencies, academia and NGOs, to apply developments in the topics of food science and technology for the good of all.
Michael has over thirty-four years’ experience in the food industry and has been the Executive Director of Northern Ireland Food and Drink Association (NIFDA) for over 22 years. He previously worked in Northern Ireland and Malta for twelve years working closely with major retailers and was a member of the Board of Ormeau Bakery.
Michael has an honours Degree in Food Science and is a Fellow of Institute of Food Science and Technology (FIFST) and a Chartered (Food) Scientist (CSci). He is a Fellow of the Institute of Directors (FIoD) and is a Chartered Director (C Dir) He also has a Leaders in Industry Programme Food and Drink Manufacturing sector award from Queen’s University, Belfast. Michael is Chairman of the Northern Ireland Agricultural Research and Development Council (Agrisearch) and a member of Safefood Expert Advisory Committee.
In addition, Michael is a member of the Northern Ireland Food and Feed Advisory panel for the Food Standards Agency Northern Ireland and a board member of Agri-Quest - the Food Innovation Competence Centre.
Tom is the Innovation and Technical Director at Raynor Foods, he is an accomplished Food Scientist who has worked in both government (Food Standards Agency) and the private sector.
He has a BSc in Food Science and Technology (1st Class) from Manchester Metropolitan University, he is also a Fellow of Institute of Food Science and Technology as well as a Chartered Scientist.
Tom is a true innovator at heart and has won many national and international accolades in recognition of this, including the prestigious (and inaugural) FDF Food and Drink Scientist of the Year (2013) and the inaugural BSA Technical Excellence Award in 2012 and again in 2015. Tom’s innovations are focused around sustainability and he has particular interest in meta food systems and the complex links that join them.
Chris is a professional Food Technologist with 40 years’ experience in retail and manufacturing, having managed quality, food safety and sustainability in both own label and branded supply chains. Much of this time was spent working at the interface between agriculture and the primary processors. Chris was previously a NED at Quality Meat Scotland, where he chaired the R&D committee and at the Ethical Trade Initiative (ETI). A Fellow of the Institute of Food Science and Technology and a Registered Food Safety Principal, Chris is currently working as a consultant In the food industry, using experience and expertise to help others meet their objectives.
Ian has a degree in Microbiology from the University of Dundee, with over 25 years experience in food manufacturing, technical support and commercial roles in the public and private sectors, in large and small organisations. A keen advocate of technology transfer, he has been running Protem Projects, a consultancy focussed on providing solutions in and around the food supply chain, especially at the University / Industry interface. He is a Fellow of IFST.
Richard is Professor of Food Science at the University of Reading and the Head of its Department of Food and Nutritional Sciences. He has an honours degree in Chemistry from the University of Bristol, which he followed with his PhD from the University of Nottingham. After postdoctoral research positions at Nottingham, Reading and Imperial College, he was appointed as a Lecturer at Reading in 2000, and was awarded his Personal Chair in 2013.
Richard is an experienced and passionate university educator who strives to enable students to become independent and inspiring professionals through his teaching and through encouraging participation in extracurricular opportunities, including professional placement years, LaunchPad, Ecotrophelia and POST Fellowships.
He has a long track record of innovation in teaching and science communication, including leading the initial development of the BBSRC-funded AgriFood Training Partnership, development of online learning courses (MOOCs) and involvement in several EIT Food Knowledge and Innovation Community Education projects that seek to develop new food industry innovators and to build consumer trust in food through education and communication. Richard is a Fellow of IFST.
Craig is head of strategic knowledge development at Campden BRI where, amongst other activities, he has overall responsibility for all R&D projects that are funded through Campden BRI membership subscriptions.
Throughout his time at Campden BRI his technical passion has been food preservation, with a focus on emerging technologies for the food industry. He has studied, and published books and journal articles on, a wide range of technologies including power ultrasound, UV, pulsed light processing, ohmic heating, microwave heating and cold plasma processing. He has had a career long interest in high-pressure food processing for both pasteurisation and sterilisation applications. Craig has also been active in the field of conventional batch thermal processing, having travelled extensively to schedule safe thermal processes globally.
Craig has over twenty-five years of practical experience with food manufacturing R&D and consultancy. He has significant experience with developing grant applications and in building multi-partner industry/academic collaborations.
Alex is a graduate of the Department of Food Science at Leeds University and has spent his career in Technical Management, Quality Assurance and New Product Development within the Food Industry.
He has worked for blue chips such as Marks & Spencer, Unilever [Batchelor’s], Spillers Foods [Homepride], Unigate, the Lusty Group, and latterly at Fibrisol Service – a major supplier of functional food ingredients, as well as for smaller organisations. In addition, he has taught at secondary level, worked for a Trading Standards Department in Bedfordshire in enforcement, and was for a short time an Hotel & Restaurant Inspector for Egon Ronay.
Recently retired, Alex devotes his efforts to helping small businesses with respect to food safety systems, primarily through SALSA, where he performs both auditing and mentoring in diverse sectors, from fish processing to craft breweries. He is also involved with the Food Club, an organisation designed for networking and self-help in and around the London area.
Alex is an Honorary Fellow and has held the posts of Hon. Treasurer and Hon. Secretary, apart from pursuing active service on the Finance Committee, Food Law and Food Safety SIGs and involvement with the South Eastern Branch.
In his role as the Independent Assessor, he acts as an observer, acting on behalf of the members to ensure that the Board of Trustees and the Executive operate according to the Institute’s charitable principles.