This event is organised by IFST North of England Branch and open to IFST members only

Event Summary:

To have an overview of seasoning development, production & supply chain for ingredients.

What Participants will Learn:

To understand the operation of a dry ingredient process including the development of seasonings, the specific processing of the seasonings and the risks from the supply chains and how these are mitigated.

Target Audience:

Any IFST member in a technical role.

This Christmas lecture is organised by IFST Western Branch and sponsored by Quor Systems

Summary:

This webinar is organised by IFST Food Science and Nutrition SIG

IFST is celebrating its 60^th year this year and what better way to celebrate than to delve into the history of the staples milk and bread.

This second webinar will focus on bread. There will be a broad overview of how it has changed in terms of processing techniques (Chorleywood process) and ingredients, consumer trends and new product development, nutritional composition (including salt reduction) and meeting dietary needs.

This event is organised by IFST South East Branch

RSSL are an advanced food testing laboratory housed on the University of Reading Whiteknights campus.

The visit is aimed at any IFST member interested in food testing using advanced techniques, and also educating University students. The visit usually begins with a presentation on the work of the laboratory followed by a tour of some of the facilities of the laboratory.

The staff at RSSL will be presenting and explaining the laboratory facilities and techniques.

This free access for all webinar is sponsored by Ishida

This webinar is organised by IFST Food Innovation (Product & Packaging) Special Interest Group

This webinar will discuss the key sustainability  considerations when one is developing a new product and packaging.

What participants will learn about:

This event is organised by IFST South East Branch

IFST's South East branch is hosting its annual meeting in collaboration with the University of Surrey and celebrating IFST's Jubilee Year. This year's theme is "Exploring the microbiome and its impact on fermentation from food science and nutrition perspectives".

This event is organised by the IFST Sensory Science Group

This event is a collaboration between IFST, IFT British Section, the Food and Drink Federation, and Campden BRI. 

President of the Institute of Food Technologists (IFT), Chris Daubert, Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou) and  Professor in the Division of Food, Nutrition and Exercise Sciences will be delivering the lecture as part of an evening reception at the Food and Drink Federation Headquarters.  

This event is organised by IFST South East Branch and is open to IFST members only

An afternoon shift as group volunteers in The Felix Project main depot, preparing and packing charity food distribution.