HOW DOES IT FEEL TO BE RECOGNISED AS VOLUNTEER OF THE WEEK?
Over the moon – we volunteer to support the IFST in all its activities, using our own particular skills, and do it gladly. Recognition is never sought, and is the rich icing on a substantial cake of joint achievement. Apart from being chuffed, I feel very honoured.
WHY IS IT IMPORTANT TO BE A MEMBER OF A BODY LIKE IFST?
Having become a food scientist with a degree of passion for the subject and its usefulness, there can be no better way of expressing it than through joining with like-minded individuals – this only serves to increase the volume of the message. We have so much to offer, and it is together that we can establish the platform for spreading it.
I get a huge sense of fulfilment when representing the Institute on different issues [for example, the Science Council Registers , the School Meal Plan], and am heartened to know that there is a wealth of experience in our membership to carry on into the future, to deal with whatever is thrown at us by non scientists and a generally malevolent press.
WHAT ADVICE WOULD YOU GIVE SOMEONE THINKING ABOUT A CAREER IN FOOD SCIENCE
Careers can be really varied. In my time I have worked for a retailer, small and large manufacturers, and even done a spell in law enforcement. Friends have done similar, or have been university lecturers, or worked for the Food Standards Agency, been Public Analysts, or run their own consultancy businesses. The thing to remember is that there are so many possibilities – try something for a couple of years, and see where it takes you. If you don’t like quality assurance, try new product development. If you don’t like being employed, try self-employment.
General advice....... Never be frightened of saying “I don’t know, but I’ll make it my business to find out”. Keep learning, whether formally or informally. Communicate what you know clearly, and if needed in written form, try and write it on half a page. Listen to the people you work for and who work for you – you do not have the monopoly on knowledge and wisdom. People are the key – projects are secondary.
TELL US MORE ABOUT BEING A COMMITTEE MEMBER OF A REGION LIKE THE SOUTH EAST
I have been a member of the Branch since the late 80’s and have been Branch Treasurer, Vice Chairman and Chairman during this time. Belonging to a Branch Committee makes sure that “stuff” happens locally – industrial visits, conferences and joint meetings with other societies – we have had successful meetings with CIEH, the Food Club, Society of Chemical Industry & so on. It’s not all work, though. We have a couple of really enjoyable social events every year, and as a committee get on well together. We are lucky in that there are more fresh faces on the Committee, and they are doing great things.
TELL US MORE ABOUT YOUR INVOLVEMENT WITH THE FOOD SAFETY CONFERENCE 2015 AND WHAT DELEGATES CAN EXPECT
I have been involved with the last three conferences, and each one has had its challenges.
The programme for the forthcoming one has been well thought out and I believe sufficiently different from other Food Safety conferences currently available. It is taking a real interest in the consumer, and how they judge us and our efforts. That is not to say it will be devoid of technical content, and there are some good papers in the afternoon. I am really looking forward to it.
My involvement this year, as well as helping with the programme, has been to help populate the exhibition which runs alongside the conference. This and other sponsorships are a useful source of financial support for these major events.
TELL US SOMETHING THAT NOT MANY PEOPLE KNOW
Early in my career, I worked for two years as a Hotel & Restaurant Inspector for Egon Ronay. This was a reckless attempt to learn something about the Food Service and Hospitality sector. Contrary to public opinion, I rarely ate well, suffered occasional bouts of food poisoning, and spent a large proportion of my life driving [no sat-navs !!] and alone. I was relieved to retrace steps back into the industry proper, having gained a wife [who should not have had to tolerate long absences], and shed some 3 stone of excess weight.
[If the name is unfamiliar, Egon Ronay was the precursor of Tripadvisor. The guides were published annually, and were essential reading for the traveller. The inspectorate consisted of eight or so trained inspectors who ate and stayed without identifying themselves, which gave the guide a reputation for impartiality and integrity]
A useful by-product of that excursion is that I am a reasonable cook.
I am fond of a drop of red [or white, at a push], but then, I suspect that is no secret................
