Richard Frazier, Head of the Department of Food and Nutritional Sciences at Reading University has recently been awarded Member of the Month for helping to facilitate our recent Education Forum. Find out why he thinks it’s important to be an IFST member, how he keeps up to date with the latest Food Science and Technology news and juggling!
Lewis Chadley has recently been nominated as 'Member of the Month' in particular for the recent presentations to students that hes given and helping us recruit members at Food Matters Live.
Jack Pearce was recently nominated as ‘Member of the Month for organising the IFST Education Forum in September and doing such a great job!
Steven Walker, was nominated as IFST’s ‘Member of the Month for Chairing the recent IFST Education Forum earlier this month and doing such a great job!
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Martha Skinner was nominated as IFST's member of the month for her involvement in the Student Working Group. Martha is also involved in the Sensory Science Group.
I was delighted to be awarded the IFST member of the month title. It is fantastic to be involved in such a great organisation, and it’s nice to know the time I’ve spent volunteering has been appreciated.
Stephen Timms was nominated as Member of the Month having helped organise a recent technical visit to Wilkin and Sons and for the work he has been doing with IFSTs Education and Careers Committee.
I was surprised and humbled to be chosen as it is only in the past 6 months that I have been able to give back significant time and energy to assisting IFST although I've been a Member for over 20 years.
Andrew was awarded Member of the Month for helping out at both of the Big Bang fairs that IFST participated in this year, promoting food science to students aged 7-16.
The Institute of Food Science & Technology, on the advice of the Sensory Science Special Interest Group (formerly the Professional Food Sensory Group), has authorised the following statement, issued in June 2025, replacing that issued in October 2020, June 2015, January 2010 and May 2005.
