IFST Spring Conference 2021 to explore how the food sector is ‘Thinking Smart and Acting Smart’

How often do we get the opportunity to stop to evaluate if there is a smarter way of doing something?

Much of the world of food science and technology is ultimately focussed on how we can produce food in smarter ways. How we can deliver solutions more efficiently; more intelligently; more sustainably; healthier; with less risk.

Institute of Food Science & Technology (IFST) is pleased to announce that it's Spring Conference 2021 (SC21) will take place from 26 April till 7 May 2021

IFST’s upcoming scientific conference, SC21, will provide an opportunity for attendees to be informed and inspired by case studies showcasing smart science and smart technologies from across a wide range of disciplines. With a stimulating programme, the Conference will explore the very latest scientific and technological research and innovation that informs our thinking in tackling some of today’s biggest technical and innovation challenges in sessions that include nutrition, regulatory, manufacturing and innovation case studies.

The event entitled ‘Food Science and Technology: Thinking Smart, Acting Smart’ will bring together internationally recognised experts, with topics ranging from smart processing, smart nutrition, smart manufacturing and more. We are also delighted to welcome Professor Guy Poppy – who will be our keynote speaker. More details of the programme can be found on our website: www.ifst.org/sc21

Adam Ellis, Senior Product Development Engineer, Amcor Flexibles, will join the discussion about Plastics and other packaging: from problem to solution, on 30 April. He comments: “Plastics are in the news and not for a good reason. Existing specifications vary enormously between food products and moving to a more circular economy won’t mean that one size fits all. People are as much the problem as packaging and the consumer has to be given the infrastructure to recycle.”

Other confirmed speakers include:

  • Adam Ellis - Product Development Engineer, Amcor
  • Bertrand Emond - Professional Development & Culture Excellence Lead, Campden BRI
  • Professor Charles Brennan - Editor in Chief of International Journal of Food Science and Technology 
  • Erica Sheward -  Director, GFSI
  • Geraint Morgan, OU -  STFC network (Science & Technology Facilities Council)
  • Helen Bird - Strategic Engagement Manager, WRAP
  • James Collier - Co-founder & Head of Sustainable, Huel
  • Jorgen Hesselberg - Co-founder (NOR), Comparative Agility
  • Louise Nicholls - Managing Director, Suseco
  • Professor Rick Mumford - Deputy Director of Science & Head of Science, Evidence & Research Division, FSA
  • Tom Hollands -  Raynor Foods
  • Ximena Schmitt -  STFC network (Science & Technology Facilities Council)
    • …and many more!

Jon Poole, IFST’s Chief Executive comments: “Watching the programme coming together for this year’s SC21 has been really enlightening. When you look at the dictionary definition of ‘smart’ you will see descriptors like ‘clever; canny,  intelligent; quick-witted’ and even ‘stylish’. And so, looking at the programme you will find examples of all of these from our speakers – who have been given the brief to showcase what ‘smart’ means in terms of the way technology is being delivered in a food context. Perhaps we might even see some demonstrations of ‘stylish’ from our speakers as well!”

For more information about IFST Spring Conference, please visit www.ifst.org/sc21.

Find out more about our competition for all early-career food safety specialists – apply for a year’s free membership of IFST and a place at our Spring Conference SC21 – courtesy of GFSI