Click 'read' on each person to find out more about them
Angelia Mulyani holds a BSc in Food Technology and an MSc in Food Science and Nutrition. She is currently a Group Senior Technical Services Technologist at Oscar Mayer, where she oversees customer technical KPIs, compliance and technical governance, as well as KPI and performance management across all Oscar Mayer sites.
Ifan Davies is a Welsh Food Technician on placement with Food Centre Wales and Vice Chair of the IFST Student & Early Careers Committee. He studies BSc Food Science and Nutrition (Quality, Innovation and Safety Pathway) at Cardiff Metropolitan University. Passionate about a strong food safety culture, Ifan supports early‑career food scientists through events, mentoring and careers insight. As IFST Wales Branch’s first Student Officer, he helped strengthen links across Wales. Proud of the Welsh food community, he champions collaboration, innovation and opportunity for students, graduates and industry partners—and never misses the Royal Welsh Show!
Isobel Quli is a final year BSc Food Science and Nutrition student at the University of Surrey. Having completed her placement year with Samworth Brothers in both Process Development and Quality Auditing roles, she is keen to use her experience to advocate for and encourage her peers in pursuing a career in the food industry. Her research project on developing an insect-based protein bar combines her particular interests in product development, sustainable nutrition, and sensory science. In her spare time, Isobel enjoys playing squash and expressing her creativity through baking and crocheting, as well as going out for a good coffee!
Megan is thrilled to join the IFST Student and Early Careers Committee as the Events Lead. After graduating with a degree in Food Science and Nutrition from Queen’s University Belfast, she has returned to pursue a PhD in Sustainable Agri-Food Systems. Her experience has shown her firsthand how exciting this industry can be and has shaped her passion for sustainability and emerging food trends. Megan’s goal is to help create engaging events for students and early-career professionals that highlight the incredible opportunities within the industry and help them navigate their own rewarding paths in food science!
Arianne is a Food and Human Nutrition graduate from Newcastle University, currently on a graduate scheme with a leading UK meat manufacturer. She previously completed a 15-month industrial placement with Co-op as a Food Technologist, gaining experience across multiple fresh food categories, food safety, and supplier collaboration. Arianne is passionate about the technical side of the food industry, particularly in manufacturing, quality, and early-career development. As a member of the IFST Student & Early Careers Committee, she is keen to help improve visibility of industry pathways and support students and graduates navigate their transition into food careers.
Belinda Boaduwa Ntow is currently a postgraduate student studying MSc. Food Quality Management. She has interest in food product development, food safety and sustainable food
systems. She is passionate about the transfer of knowledge between industry and academia, viewing their collaboration as essential for driving innovation and sustainability.
Emily recently graduated with a Food Technology with Bio-processing degree from the University of Reading. The highlight of her degree has to be her industrial placement year at McCormick, where she ran the functionality testing laboratory and developed a seasoning which launched onto supermarket shelves! She is hoping to pursue a career in Food Quality & Safety, and is particularly interested in learning about internal auditing, Root Cause Analysis investigations, and preventing food fraud. In her free time, Emily loves to go hiking and I’m currently working towards my DELE B2 Spanish qualification.
Himahansi Hetti Arachchi Wikrama is an experienced professional in food quality and safety, with deep knowledge of HACCP, BRCGS, and ISO standards. Serving as a Quality Auditor, she applies her technical expertise to ensure regulatory compliance, optimize processes, and uphold high product standards. She holds an MSc in Food Science & Technology and a BSc in Agriculture & Plantation Management, and has a strong track record in research and sustainability initiatives.
Holly is currently a Graduate Product Technologist at Sainsbury’s, where she helps to make sure that the products you buy are of the highest quality as well as most importantly being safe! She graduated in summer 2025 from the University of Leeds with a degree in Food Science, which gave her a great introduction to the food industry. Being at the start of her career, Holly is passionate about bringing future talent into the food industry and is looking forward to supporting both students and recent graduates into their first professional roles in the industry!
Idah Kimani is a Kenyan food scientist driven by curiosity about how food science connects people, systems, and sustainability. She is particularly interested in how scientific knowledge can be translated into practical solutions that improve food quality, nutrition, and resilience across food systems. Idah values reflective practice, continuous learning, and collaboration within the profession. As an IFST committee member, she aims to contribute thoughtfully to conversations that shape the future of food science, support emerging professionals, and strengthen the link between science and real-world impact.
Joanna is a recent Food Science graduate from the University of Reading. During her studies she undertook a placement year with Proper Snacks in product development. It was so rewarding seeing the products on the shelves after attending the factory trials. She has always loved science and been fascinated by how how dynamic the food industry is. Joanna is excited to continue growing in her career and looks forward to working with lots of different products. Outside of work she loves to play hockey, write poetry and cook new recipes.
Dr Kiu Sum is a Lecturer in Dietetics and Human Nutrition and course leader of the MSc Human Nutrition at the London Metropolitan University. Dr Sum is a Registered Nutritionist (Nutritional Science) with the Association for Nutrition (AfN) and a Fellow of the Higher Education Academy. She is a member of The Nutrition Society, Chair of the Institute of Food Science and Technology’s South East Branch Committee, and the Communications Officer of the UK Society for Behavioural Medicine’s Early Career Network. Kiu is also the Co-Editor-in-Chief of the Student Engagement in Higher Education Journal and, with an interest in Equality, Diversity and Inclusion (EDI), she serves on ALDinHE’s Steering Group, leading the EDI Working Group.
Klebert holds a Master’s degree in food science and innovation from Manchester Metropolitan University, where his research focused on valorisation of agro-industrial waste into functional flours for value-added breads. He currently works in Campden BRI as a Food Development Technologist, where he assists manufacturers to launch innovative food and beverage products. Outside of work, Klebert enjoys rock climbing, music and football.
Pearl N’Kallo is a second-year BSc Food Science student at Coventry University with a growing passion for research and product development. She is particularly interested in how scientific innovation can enhance food quality, safety, and the overall consumer experience. As a Course Representative, Pearl works closely with students and staff to ensure student voices are heard and academic experiences continue to improve. Outside of her academic interests, Pearl loves exploring new food trends, reading books and doodling.
Phoebe is a Process Technologist with experience across new product development, process optimisation, and sensory evaluation within the UK food industry. Her work spans factory trials, product and process validation, and cross-functional collaboration, with a strong interest in bridging academic learning and industry practice. As a member of the IFST Student and Early Career Committee, Pheobe is passionate about supporting emerging food professionals, encouraging knowledge sharing, and helping create inclusive spaces for learning, connection, and professional growth.
Priyadarshini is a Process Development Technologist at Greencore with an MSc in Food Product and Innovation from the University of Leeds. With a B.Tech in Food Technology from India, she's passionate about new product development and process optimization. She enjoys working on innovative projects that balance nutritional value with consumer appeal, always keeping food safety and quality at the forefront. When she's not working on food innovation projects, you'll find her exploring new coffee spots, diving into a good book, or catching up on the latest films. She's excited to contribute fresh perspectives to the Student & Early Careers committee!
Surashi entered food science in an unconventional way, moving from biotechnology into the field during the pandemic. From trainee chemist and microbiologist to academic researcher, she discovered that she thrives in research and teaching. She completed an MSc in Food Technology and Quality Assurance at the University of Reading and now support university students with diverse learning needs to succeed in their studies. Surashi is passionate about making the food industry inclusive and hopes to pursue a career in research while contributing to bridging the gap between academia and industry as a member of this committee.
Surya is Food Science graduate with an MSc in Food Science and Nutrition from Sheffield Hallam University and an undergraduate background in Biotechnology. He has a strong interest in food safety, quality, and technical compliance, with a particular focus on specification management, allergen control, and regulatory standards within food manufacturing. Surya holds Level 3 qualifications in HACCP and Food Safety for Manufacturing and has hands-on experience working in high-volume food environments, which has strengthened his understanding of practical food safety systems and operational compliance. He is keen to contribute to the IFST community by supporting knowledge sharing, professional development, and engagement among students and early-career food professionals.
Vishnu Priya Selvaraju is a Research Scientist with a background in food science and nutrition, specialising in the interplay between food composition, microbiology, and human health. She has led research spanning food analysis, functional ingredient development, digestion-focused studies, and clinical human intervention trials, combining laboratory, pilot-scale, and real-world approaches. Vishnu collaborates closely with industry to translate scientific insights into practical solutions and currently lead projects investigating how ingredients and microbial processes can advance nutrition, functionality, and sustainability in food systems.