We are pleased that many of our members give up their time and use their expertise to help us meet our objective: the general advancement and application of food science and technology for the benefit, safety and health of the public.
To help us foster the engagement with volunteers, in 2015 we created a Volunteers’ Advisory Group (VAG), which sits at the intersection of the hundreds of volunteers, IFST Board and governing committees, and the IFST Executive team.
VAG aims to ensure that the voices of volunteers are heard, volunteers have the tools and information they need and that the work they undertake aligns with IFST’s strategic priorities. The group also facilitates the sharing of good practice.
ALASTAIR MACGREGOR (CHAIR)
Alastair is currently Chief Executive Officer of SSERC, an organisation that offers a broad portfolio of services, principally in support of the STEM areas of the curriculum, specifically;
- Provision of Career Long Professional Learning for early years, primary and secondary teachers and school and college technicians
- The Advisory Service – offering health and safety advice and support
- Lead Coordination role for STEM Ambassadors in Scotland and wider STEM engagement activities
As well as being a Fellow of Institute of Food Science, Alastair is an active STEM Ambassador and a previous member of the IFST Education and Careers Committee. In his spare time, Alastair is a gym enthusiast and a season ticket holder and avid supporter of Rangers FC.
Maureen Edmondson, OBE, BSc, PhD, FIFST, CSi, FIAFoSt, FECSS. Maureen was educated in Food Science at Queen’s University of Belfast and worked in Universities in NI and Melbourne Australia before joining the Mars company where she worked for 20 years. She was Director of International Scientific Affairs at Mars Inc until 2000. She served six years as the Chair of the Northern Ireland Food Advisory Committee and as Northern Ireland Member of the Food Standards Agency Board. Maureen is Chair of the Patient and Client Council, the Ofcom Advisory Committee for Northern Ireland, the Board of Governors of Edgehill Theological College and is a visiting Professor in the University of Ulster School of Biomedical and Molecular Sciences. She is a Past President of IFST.
In her role as the Independent Assessor, she 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.
Since 1986, Margaret’s vocation and passion has been working in the field of Sensory Science. She ran her own consultancy for seven years before retiring in 2015. She built her career and reputation working for Walker’s Snack Foods, Glaxo SmithKline, Campden BRI and Sensory Dimensions.
As founding member of IFST’s Sensory Science Group (SSG), she became its first chairman when it was inaugurated from a Special Interest Group to Professional Group in October 1999. Up to her retirement, she remained an active member of the SSG committee specifically acting as coordinator of its Education & Accreditation working group, and in this role was also involved with the Professional Development Committee (PDC). Margaret joined the Volunteers Advisory Group (VAG) at its inception three years ago.
Margaret’s volunteering activity now extends to stewarding at the National Trust’s Croome Park site and assisting at her grandsons’ school.
Ruth is a Nutritionist/Food Scientist currently working as the Human Intervention Studies Manager in the Nutrition Innovation Centre for Food and Health (NICHE). Ruth has a BSc in Food Science and Technology, a Diploma in Industrial Studies, Associate Fellowship of the Higher Education Authority and a PhD in Nutrition. Her main research interests include wholegrains and health, under- and over-nutrition and food choice. She has extensive experience in designing and conducting human intervention trials, dietary nutritional assessment and in working with food companies in food product development.
David is a Managing Director of FQC Solutions, a consultancy that specialises in food quality compliance and risk management. David started FQC Solutions over 6 years ago and before that he spent over 18 years with Diageo plc and has vast experience in implementing both risk management and quality improvement across Africa, Latin America, Caribbean and USA as well as Europe. His last 6 years in Diageo were spent in the Far East working in countries like China, India, Korea, Australia, heading up technical and risk management implementation. Having helped develop a set of global risk management standards, as a lead auditor he has ensured improvement and compliance to these standards to beyond 97%. He is a Fellow of Institute of Food Science & Technology and through FQC Solutions works closely with both FMCG and SMEs to help them meet their requirements from basic food safety and HACCP to integrated management systems like FSSC 22000.
Elena is currently a Field Veterinary Manager with Food Standards Scotland (FSS), ensuring meat official controls are delivered in line with legislation and internal policies. She qualified as a veterinarian in Bucharest, Romania in 2009 and moved to the UK in 2010. In 2012 she gained the Official Veterinarian qualification in Glasgow and in 2015 joined FSS. She is supporting FSS staff involved in food safety to sign up for IFST, part of her leadership of the training and development portfolio within FSS.
Elena is HACCP level 4 and Lead Auditor qualified and also trained and experienced in PRINCE 2 and AGILE project management methodologies. She is keen to share her knowledge and experience and support industry and other stakeholders in achieving their full potential, in particular in relation to food/ feed safety. In her spare time Elena loves scuba-diving, cycling, running, exploring Scottish Highlands & Islands and hopes to get back to a Uni-period activity, skydiving – that is, when the Scottish weather will allow for it.
Kiu is a Registered Associate Nutritionist with the Association for Nutrition and currently a Doctoral Researcher in nutrition at the University of Westminster. Her main research interests include nutrition and dietary behaviour in the health and wellbeing of healthcare professionals and the use of mobile health. Kiu is keen to continue to support the work in promoting IFST activities and raising awareness of the broader opportunities there are in food science, nutrition and related areas. She is also the Chair of the Student Section at The Nutrition Society and the Vice-Chair on the IFST’s South Eastern Branch Committee.
31 March 2020 was to be one of the highlights of the IFST calendar with the inaugural Members' Day event but this was an early casualty of the pandemic. So for 2021, we are delighted to be holding a Members' Week, 2-5 March 2021.
Members' Week will be an online event for all members and a chance for non-members to get a flavour of what belonging to the IFST community means. It will be an opportunity to find out more about some of the great work our branches, working groups, SIGs and committees are doing; to get an update from IFST and the Board; to get help with your professional development; to learn how you can get more involved with IFST; and to celebrate the winner of 2021 Impact Award.
Places will be limited so look out for your invitation in the New Year.
* date subject to change
The Impact Award recognises the important contribution that members bring to the work and life of the Institute. Without the time, energy, and expert input of those who serve on committees, working groups, branches and special interest groups, IFST would not achieve the strategic priorities set out by the Board of Trustees.
The Impact Award is an opportunity for members to showcase an innovative activity which has been undertaken which meets the following criteria.
An activity which which is scalable and sustainable and:
1. is new and has been undertaken in the last 12 months which delivers measurable impact to any/all of IFST's strategic priorities or,
2. is an existing activity which has undergone an adaptation or change in order to deliver an enhanced impact linked to any/all of IFST's strategic priorities or,
3. is an activity that has been introduced as direct result of COVID-19 and which links to any/all of IFST's strategic priorities and has had measurable impact.
An activity can be:
- An event
- A resource
- A publication
- A new way of working
The 2021 Impact Award was open to IFST:
- Special Interest Groups
- Working Groups
- Individual members [Note: self-nomination is not permitted. Submissions must be supported by another volunteer.]
The submission processes
Putting in a submission is a very straight forward and easy process, involving the completion of a two-page form, containing 7 questions and with a 500-word limit.
What is the time scale?
You can email a submission between 1 December 2020 and 19 February 2021.
In 2021, all submissions will be reviewed and ranked by the Volunteers' Advisory Group with the winners announced during Members' Week.
What could we win?
A real treat awaits members of the winning branch, group or committee for them to enjoy at their next meeting or for the lucky individual winner.
Northern Ireland Branch:
A sub-committee of the Northern Ireland Branch formed the local organising committee to oversee the delivery of the 20th International Conference on Campylobacter, Helicobacter & Related Organisms (CHRO), held in Belfast on 8-11 September 2019. A very successful event with really positive feedback from delegates.
Key facts and figures:
- 322 delegates from 35 countries
- 14 exhibitors providing sponsorship. Included sponsorship from industry, national government and EU.
- 284 abstracts submitted, 16 parallel sessions, 4 workshops and poster presentations.
- Keynote presentation by Nobel Laureate Robin Warren.
On 31 October 2019 Eastern Branch ran its first Conference on Hygienic Design of Food Processing. The event was jointly organised and supported by IFST; the European Hygienic Engineering Design Group (EHEDG); and the National Centre for Food Manufacturing, University of Lincoln, who also hosted.
The Conference attracted 53 attendees, including students (free registration), food manufacturers, food retailers, auditors, and suppliers of product and services to the food industry. Event feedback was excellent.
2019 IFST Student Group for their first-ever IFST University Food Challenge, a team competition in the format of TV’s University Challenge but focussing on food science and technology. The competition was open to student teams from across the UK and was hugely enjoyed by those who took part.
2018 IFST Student Group submitted an activity based on a live Student Association Global summit breakout session, using digital technology and digital communication, to reach 500 attendees from across the globe. The focus of the session was 'international careers' and it involved both a live panel discussion and a Q&A session
2017 IFST Sensory Science Group submitted their activity on the maintenance and development of the IFST Sensory Science Group (SSG) Foundation and Intermediate Sensory Science Courses and the Register of Professional Sensory Scientists
Sharing good practice is always encouraged so winning entries will be made available to view via the IFST website after the announcements at the AGM or Members' Assembly.
David Brown, VAG member, contributes to our occasional ‘think piece’ series.
The purpose for most business today usually comes down to improving the bottom line and delivering more profit.
No more so than now during this second surge in the global pandemic.
The culture of countries and their governments is being tested to their limits and in the delivery of quality in the food and beverage industries, it is no different.
The right culture can do anything, including helping our industry continue to provide high-quality food and drink that is safe.
Our government and food standards creators have a key role in cultivating our people, bringing out their best.
We can’t perhaps predict the future of our industry after the pandemic and after we leave the EU, but perhaps we can create it. Our food and beverage industry are orientated towards maintaining excellent standards. Sustainability requires that we orient ourselves towards the same in the future, post-pandemic and post-EU.
This desire leaves me with some questions for us in the industry and all those who support the industry.
Will the quality of our food products slip after Brexit? Our Government claims that will not be allowed and that our excellent standards will be maintained and any deals with the likes of the USA, for example, and therefore allowing chlorinated chicken to be sold in the UK, will not happen.
If and perhaps when we start purchasing food from new platforms, will standards be maintained and how?
Even Jamie Oliver has raised concerns about the effects of reduced standards.
There are concerns about British farmers and the effect on them if different standards are applied. How will these affect the food manufacturers, those that run these bastions of industry , the jobs they create and therefore YOU?
We must remain true to the quality of our food standards culture, to the quality of food business culture and true to the quality of our skilled and technically brilliant people.
Feel free to respond to this article with your own thoughts, or why not submit an article that you think others might like to read and respond to.
Volunteers' Assembly: formerly the annual gathering specifically for volunteers from the various groups that support IFST's core functions.
In 2019 the Volunteers’ Advisory Group listened to feedback from previous events and extended the length of the Volunteers' Assembly to allow for more discussion and feedback. We had a valuable afternoon that consisted of different workshops and sharing of good practice.
These notes summarise the ideas and actions from the Assembly along with the presentations from the day below:
Knowing and being responsive to our audience: Key findings from the 2018 membership survey…so now we know, what are we going to do differently?
Business planning & budget setting: Output from the Board 2019-2020 strategy discussion. What do you need and what will your branch/Special Interest Group/committee do to help deliver the strategy?
Being social and online: Are we missing a trick? Making more of the IFST website, Twitter, LinkedIn, Instagram, and WhatsApp to promote your activities and amplify IFST’s messages.