This visit is organised by IFST Western Branch and is open to IFST members only
A visit to Yeo Valley's Cannington site where they produce yogurt for both Yeo Valley Organic brand and private label.
Participants can expect to hear about the Yeo Valley story to date, the site overview and then take a site tour following the process from intake, processing, incubation, draw off, packing and chilling.
Expect to see production of natural, stirred and layered yogurts.
This event is organised by IFST North of England Branch and is open to IFST members only
This visit to Quorn includes a presentation from Marlow Ingredient R&D and a site tour to Marlow fermentation site and R&D facility. Light refereshments will be served.
Target Audience:
Any IFST Member from a manufacturing, research, academic role with an interest in seeing the production and fermentation.
What participants will learn:
Marlow food fermentation process and R&D activities.
This webinar is organised by Food Regulatory SIG and Food Safety SIG
Over the recent years, the food industry has responded to the growing consumer need for healthier and sustainable food products and the shift towards more plant-based food options has grown.
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 60th 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".
