Please provide your name and current role.
Zoltan Racz, Food Safety Consultant and Operations Director (Food & Beverage Manufacturing)
Briefly share your professional background.
Having graduated as a teacher I have been teaching, training and leading several communications and marketing projects over the years, mostly within the food and pharma industries. Switching my focus entirely over to the food sector, I have recently acquired an MSc in Food Safety and Quality Management from the University of Greenwich in London. I have worked as a digital marketing consultant for global manufacturing businesses, in the areas of food safety inspection and food packaging.
I offer food safety and quality management services through my consultancy business and manage the day-to-day operations of the Mexican takeaway brand ‘Hungry Chihuahuas’.
Describe your journey into the food industry and explain what motivated you to join the Food and Nutrition Special Interest group.
Through organising corporate events I realised that the quality of catering was a key factor in defining their overall success. I soon started building up my own team of catering professionals and also teamed up with a few local retailers to sell products, making use of the production downtime. Back then I had no idea how much I would need to learn about the industry in order to provide fresh quality food, especially at remote locations. Interestingly, the more I learnt about the food business, the more I enjoyed exploring the science behind it. During the 2020 lockdown I finally decided that I would complete some formal education in food science, in order to become a certified professional. As part of the learning process, I started to seek networking opportunities with likeminded individuals.
IFST seemed to be the right choice: I have had very interesting conversations with well-trained and highly experienced individuals, who are all acknowledged professionals in their fields. IFST webinars keep me up-to-date on the latest research findings and scientific advancements.
Being a member of the IFST Food Science and Nutrition Special Interest Group also comes with the added benefit of having open discussions, including on some of the most controversial topics in nutrition.
How do you stay up-to-date with the latest developments in food science and nutrition research?
I have recently started my doctorate journey researching consumer preferences about sustainable protein production methods. Being a PhD researcher allows me to access research data, high-quality literature and expert advice from my Supervisory Team. Engaging with academics has also developed my critical reading and writing skills, so that I can look at the latest developments from an unbiased scientific angle.
At the same time, I try to visit as many events and conferences as possible, with particular interest in early-stage commercialisation of research findings.
What are some emerging trends or developments in the field of food science and nutrition that you find particularly exciting or impactful?
Technology now makes it possible for us to access large datasets across all continents - with the ever-changing challenges emerging from the climate change, we can share best practices and learn from others to ensure food safety around the world. I am particularly interested in how research findings are communicated to the wider audience and how shaping consumer preferences might help us develop more sustainable food production methods in the future.
What do you think are the biggest challenges ahead of us in terms of the role of nutrition in the food industry?
Sustainability and food security. To be able to produce food for our ever-growing population, while at the same time ensuring that these products are rich in nutrients, safe to eat and can be produced in a sustainable way. Not a small challenge ahead of us, but I am sure that food scientists will pave the way and have a leading role in solving most of these questions.