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.
On the 23rd April 2015 – a number of people from the wider food industry, past, present and future descended on Imperial College London this year for the annual spring conference brought to you by the IFST.
Ths weeks Volunteer of the Week is Alice Tuner. Alice is Secretary of IFST's Student Group. Alice feels one of the main reasons to become a member, is that it brings lots of opportunity to network.
Ann West is this week's Volunteer of the Week. Ann is the Chair of the Membership Assessment Panel.
Cocoa, coconut, raisin & seed bites, rolled in freeze-dried fruit and desiccated coconut.
Team name: Team Medeina, PepsiCo
Introducing: New Medeina Bites!
A delicious and balanced mix of dried fruit and seeds carefully blended into bite-size snacks for guilt free goodness that you can enjoy at any time of the day.
In the event of circumstances beyond our control, IFST reserves the right to amend the programme, reschedule or cancel this event.
In the event of cancellation or postponement, delegates will be notified in writing and provided with a full refund or the option to transfer to another event.
Please be advised that the IFST cannot be held responsible for any travel or accommodation costs incurred should an event be rescheduled or cancelled.
James has been awarded 'Member of the Month' for the blogs/articles that he's been writing for us whilst on placement at Campden BRI. He's also joined our Student Group and looked after our new 'Young Ambassadors' at our 2015 Spring Conference.
Vince has been recognised for his role with Ecotrophelia and its preliminary judging and moderation. He also helped us with our new Food Safety Register.
Clare has been recognised for her help with our Food Safety ‘trusted resources’.
Richard is Professor of Food Science at the University of Reading and the Head of its Department of Food and Nutritional Sciences. He has an honours degree in Chemistry from the University of Bristol, which he followed with his PhD from the University of Nottingham. After postdoctoral research positions at Nottingham, Reading and Imperial College, he was appointed as a Lecturer at Reading in 2000, and was awarded his Personal Chair in 2013. Richard is an experienced and passionate university educator who strives to enable students to become independent and inspiring professionals through hi
