Members of IFST (MIFST) are professionals who have made a significant and continuing contribution to the development of food science and technology. To qualify for the Member category you must be able to demonstrate the attainment of 80 points using the tariff system below. This attainment is based on a combination of academic qualifications and knowledge gained through relevant experience.
|PhD Food Science/Technology and closely related discipline 1||80||0|
|MSc Food Science/Technology and closely related discipline 1||60||20|
|BSc Food Science/Technology and closely related discipline 1||50||30|
|BSc and higher degrees in other scientific and technological disciplines 2||40||40|
|Foundation degrees/HND/HNC/NVQ IV in all scientific and technological disciplines 1 2||30||50|
|No formal scientific or technological qualifications or those with non-science/ technological qualifications||0||80|
Examples of suitable subjects include:
1 Food science and technology; degrees of which a major element is food, plus another subject, eg nutrition, product development, chemistry, microbiology, marketing, management, consumer studies, biotechnology.
2 Science, technology and engineering subjects: eg nutrition, chemistry, biochemistry, physics, mathematics, biology, engineering, statistics, agriculture, environmental sciences, plus modular degrees which combine these subjects.
3 10 points are normally awarded per each full year of relevant experience.
Relevant experience can be defined as that during which professional knowledge and skills have been enhanced and acquired. You should demonstrate the continuing development of your knowledge and skills through increased responsibilities taken on as your career develops. This can be achieved through a wide range of employment within the food chain and associated organisations, education, training or personal study relating to the practice of food science and technology. Examples of suitable employment include: food processing, food manufacturing, distribution, technical sales, food law enforcement, food retailing, food service, trade bodies, legal work, consultancy, central and local government departments and agencies, research, academia, teaching, media, etc.
The Membership Assessment Panel will use the following generic benchmarks when assessing your experience.
Continuing improvement of your skills in:
- Handling information - using scientific information, producing and interpreting data.
- Communication skills (oral and written) - communicating effectively in oral and written formats.
- Improving learning and performance - developing and identifying opportunities for skills development.
- Planning and organisation - planning your work on a short-term and long-term basis.
- Working with others - working as part of a team and networking with others.
- Scientific skills - carrying out research effectively.
Graduates from courses that include a recognised work placement period may count this time towards their relevant experience. Only post-secondary school experience may be counted.
Fellowship (FIFST) is the senior category of membership in the Institute. To qualify for Fellowship the following are mandatory:
- be a Member or eligible for Membership
- have at least 5 additional years of senior experience
- be able to demonstrate important achievements in relation to food
You should be able to demonstrate a sustained high level of achievement and exceptional professionalism in relation to food. These criteria can be measured against the following benchmarks. You are asked to select at least 2 categories against which you wish to be assessed when you write your Professional Review Report. You are not expected to demonstrate achievement in all:
- Attainment of a senior position
- Technical innovation (eg award of patent, new product or process).
- Management of significant resources (budget, personnel, facilities).
- Project management of a senior and complex nature.
- Successful creation of own business featuring the application of food science and technology (including consultancy).
- Original research contributing the advancement of food science and technology and/or award of major research grant.
- Peer reviewed publications; authorship or reviewing of textbooks.
- Government position with a national or regional responsibility.
- Recognised service on relevant national or international committees.
Referees (Members & Fellows)
Your application should be supported by well-informed comments from 2 suitable referees. A suitable referee would be a senior professional in your field of work able to speak with knowledge about your work and who can confirm the validity of your stated achievements.
It is preferable that your referees should be Fellows and/or Members of IFST or another recognised professional body but it is of greater importance that your referees should be able to base their views on first hand knowledge of your work experience. Your referees should not be related to you or subordinate to you.
Examples of Important Achievements
1. Attainment of a senior position
I’m the founder of the expanding Fancy Foods Group which was established 3 years ago and prior to that I worked as a head of innovation.
2. Technical innovation (eg award of patent, new product or process)
I was Director of the R&D team responsible for the development of several new products, including the award winning “ChunkyNut” bar, which has been patented. We also developed a range of melt-resistant tropical fruit ice creams which are sold in hot climates.
3. Management of significant resources (budget, personnel, facilities)
I was given the responsibility of setting up a new on site microbiology laboratory which involved the design and commissioning of a new purpose built facility. The project involved negotiations with architects and suppliers to achieve the laboratory design and selection of suitable equipment. The project was completed on time and within budget.
4. Project management of a senior and complex nature.
I lead a team that initiated far-reaching changes in Chigley Laboratories plc, by modernising its processes and re-engineering its suply chain. We successfully re-established the confidence of our customers by regaining 3rd party accreditation and dramtic reductions in turnaround times for testing clients’ products.
5. Successful creation of own business featuring the application of food science and technology (including consultancy)
In my old job with Sensible Nutrition I continually had a problem in getting accurate product labels that met all relevant legal and nutritional requirements. As my background is nutrition and I advised the company on legal requirements I was well placed to start my own business offering a labeling service to small companies. I set up my companies Easy Labeling 8 months ago and now have 12 clients.65.
6. Original research contributing the advancement of food science and technology and/or award of major research grant
I am a post doctoral researcher working on modified starches.
Four years ago I was awarded a SC grant of £XXM to develop foods with suitable textures and nutritional value for stroke victims and others who have difficulties in swallowing. So far the products developed have been assessed and trialed in a hospital setting.
7. Peer reviewed publications; authorship or reviewing of textbooks
As a recognised authority on the properties of fermented foods I have published 10 peer reviewed articles on the fermentation characteristics of vegetables used in kimchi. I have also contributed a chapter on the nutritional value of kimchi to the Encyclopedia of Fermented Foods published by Jacques Publishing (2015).
8. Government position with a national or regional responsibility
As a technical manager for a company that utilises modified atmosphere packaging I have gained considerable expertise in the technology. I have recently been invited to join the National Research Institute’s CAP and MAP committee that advises the government and companies on the use of these technologies.
9. Recognised service on relevant national or international committees
I have served for 5 years on the ISO technical committee for food products and I am currently involved in the development of standards for nutritional value of meals served in residential homes.