What is your name and role? 
Titilayo Nosiru MIFST, Freelance Safety Consultant and Trainer
Please describe your professional background.
My first degree was in Biochemistry, where I developed a strong interest in food-related sciences, particularly in areas such as food microbiology, nutrition, food safety, and nutritional analysis. During my university internship, I worked as a
Quality Control Technologist at Guinness where I became deeply engaged in nutritional fortification, and the rigorous safety and quality controls required in food and beverage production. This interest led me to pursue a Master’s degree in Food Safety, Hygiene, and Management, with a dissertation focused on HACCP implementation in airline catering - evaluating procedures and conducting audits against legal and industry standards. I then began my career as an Environmental Health Technician at Chichester District Council, after which I transitioned to Technical Food Safety and Quality Assurance roles, in the hospitality and manufacturing sectors. With experience across regulatory and commercial environments, I now practice as a freelance safety consultant and trainer, amongst other things.
Can you walk me through a typical day in your role as a safety consultant in the food industry?
As a freelance safety consultant and trainer, I work across diverse sectors, adapting to each client’s unique needs. A typical day with a food industry client usually starts with reviewing operational updates, or notes from previous visits, followed by a site audit and documentation review. I also create tailored training materials and deliver sessions, both in person and on-line. While no two days are the same, my focus remains on strengthening safety standards, building client relationships, and equipping teams with the knowledge and tools to maintain compliance.
How does your membership of the IFST Food Science and Nutrition SIG contribute to your professional development and networking?
Being part of the IFST Special Interest Group has significantly enriched my professional development, in my core field of Food Science. Practicing as a freelancer can often be isolating because you are working across various clients with minimal interaction with other professionals. The group offers a valuable balance of industry and academic professionals which provide valuable opportunities to connect, collaborate, and exchange knowledge with other professionals in the sector. I look forward to actively contributing to the working groups and continuing to learn and grow through this collaborative platform.
How do you stay up-to-date with the latest developments in food science and nutrition research?
My IFST membership is a key resource for staying informed and connected within the food science sector. The IFST website offers a wealth of valuable materials, including links to relevant organisations and access to a wide range of networking opportunities with industry professionals. I regularly attend webinars and read journal articles that keep me up to date with legislative changes, emerging trends, and advancements in food processes. I also enjoy the insightful content featured in the FS&T magazine, which adds further depth to my ongoing professional development.
What are some emerging trends or developments in the field of food science and nutrition that you find particularly exciting or impactful?
I believe the digitalisation of processes and the integration of artificial intelligence in food science and nutrition have had a significant and transformative impact. When I began my career, many analytical procedures involved complex mechanical steps and lengthy turnaround times. Today, much of that work is carried out digitally, often delivering immediate results. This has facilitated research thereby giving rise to new product developments
What do you think are the biggest challenges ahead of us in terms of the role of nutrition in the food industry?
I believe one of the significant challenges facing the industry in the near future will be the growing rise of ‘lab. produced’ food products. Consumer choices are increasingly influenced by media and evolving trends, the key challenge will be ensuring that these innovative foods are not only safe but also nutritionally fortified to meet public health needs. While these innovations appear to offer benefits to global food availability and sustainability, they also introduce new challenges that the industry must proactively address and manage as they emerge.
Can you share some examples of how you have worked with public health organisations, or advocacy groups, to promote healthy eating and improve food choices in the community?
One example of my community engagement was volunteering with the charity Home-Start, which supports young families. In this role, I provided one-to-one nutritional guidance to parents, using the Eatwell Guide to promote balanced and nutritious food choices. Additionally, I contributed to organising events during Healthy Eating Week in collaboration with the British Nutrition Foundation (BNF). This included delivering short courses and awareness sessions on meal planning, reading food labels, preparing healthy breakfasts and healthy snack options for toddlers, cooking nutritious meals on a budget - empowering families to make informed dietary choices.
What advice would you give to someone aspiring to working in the food industry and become involved in professional organisations such as IFST?
I would encourage them to take the first step from where they are and pursue their aspirations. The food industry is a vast and diverse sector, offering opportunities to branch into a wide range of specialisms. You never truly know where the journey might lead until you begin - the key is to start.
Becoming involved with IFST will be a pivotal part of your professional journey, offering access to a wealth of networking and professional interactions. These will help you explore, refine, and align your career path within your specific interests and areas of expertise.