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".
The afternoon will begin with the opportunity to hear from food science and nutrition students presenting their work, placements, and research. This will be followed by round table discussions offering opportunities for all attendees to network and students to gain valuable insights into possible career paths in food science, technology, and nutrition.
The latter half of the event will delve into this year's theme, with three speakers sharing the latest practices and research on this topic.
This event will allow all attendees to celebrate IFST's Jubilee Year and engage and discuss this topic with networking opportunities.
|
Speaker: Dr. Andrea Monteagudo-Mera - Senior Postdoctoral Researcher, Department of Food and Nutritional Sciences, University of Reading Presentation Title: Exploring the Gut Microbiota-Brain Axis: Uncovering New Research Directions" Over the past 15 years, Andrea's work has focused on understanding the role of gut microbiota in health and disease and exploring how probiotics and prebiotics can be used to support well-being and prevent various conditions. Currently, her research explores the connection between the gut microbiota and the brain, known as the "gut microbiota-brain axis where she collaborates with neuroscientists to study how gut bacteria can influence brain and behavior, and explore the potential of probiotics and prebiotics in supporting mental health.sity of Reading. Over the past 15 years, her work has focused on understanding the role of gut microbiota in health and disease and exploring how probiotics and prebiotics can be used to support well-being and prevent various conditions. Currently, her research explores the connection between the gut microbiota and the brain, known as the "gut microbiota-brain axis where she collaborates with neuroscientists to study how gut bacteria can influence brain and behavior, and explore the potential of probiotics and prebiotics in supporting mental health. |
 |
|
Speaker: Dr Rokas Juodeikis, PhD - Research Fellow, Quadram Institute Presentation Title: The Three Ps of Fermented Foods Dr Rokas Juodeikis, PhD, is a newly appointed Research Fellow at the Quadram Institute in Norwich, England, with a research focus on iron metabolism in the gut. With a strong background in microbiology, Dr. Juodeikis' work centers on studying and engineering common gut commensal microbes. In his previous role within the Gut Microbes & Health department, working with Professor Simon Carding and Professor Martin Warren, he contributed to groundbreaking research on the communication between gut bacteria and the human immune system, with a particular emphasis on micronutrient acquisition. Dr. Juodeikis earned his PhD in Microbiology from the University of Kent and holds a Bachelor's degree in Biochemistry from the University of York. |
 |
|
Speaker: Dr Susie Turan - Consultant Presentation title: The design and development of probiotic containing frozen and baked foods. Dr Susie Turan has a doctorate in Chemistry from the University of Oxford and a wide 30-year experience in the Food Industry, with expertise in the ice cream, tea and gluten-free and baking industries. Susie has a broad knowledge of R&D spanning science, innovation, nutrition and gut health and is passionate about developing & landing technologies to enhance the quality, cost and nutrition of branded and retailer food products. Skilled in ingredients & formulation, food processing, consumer insight and fast-moving consumer goods, her career has spanned many food categories. She has used this experience to build and lead Product Development teams around the world. Susie has a wide experience in developing technologies to incorporate probiotic and prebiotic ingredients into both ice cream and bakery products, utilising skills in claims development, product design, formulation & process to craft innovative products with compelling consumer claims. Susie is currently working as a consultant to the food industry. |
 |
|
Chair: Dr Kiu Sum - Lecturer, Southampton Solent University Dr Kiu Sum is a Lecturer in Nutrition at the Department of Sport and Health at Southampton Solent University and is also a Registered Nutritionist (Nutritional Science) with the Association for Nutrition (AfN). With a PhD in nutrition from the University of Westminster, Kiu’s research interest includes workplace nutrition, public health nutrition, and nutritional behaviour. Aside from nutrition, she is a pedagogy researcher focusing on student engagement and partnerships, EDI and learning and education development collaborating with various network across the higher education sector. As a member of IFST, Kiu chairs the South East Branch Committee and also serves on the Education and Professional Development |
 |
Programme:
|
Time |
What |
|
14:00 – 14:10 |
Welcome Dr Veronica Giacintucci, Dr Bolanle Oloyede (University of Surrey) |
|
14:10 – 15:10 |
Student Presentations (3-4 students) |
|
15:10 – 15:15 |
IFST – Robin (Education and Careers) - TBC |
|
15:15 – 15:45 |
Round Table Discussions with professionals (Launchpad style) |
|
15:45 – 16:00 |
Refreshment / Break |
|
16:00 – 16:10 |
Welcome to main event Dr Jonathan Brown (University of Surrey) Dr Kiu Sum (Chair of South East Branch/ Solent University) |
|
16:10 – 16:30 |
Speaker 1 |
|
16:30 – 16:50 |
Speaker 2 |
|
16:50 – 17:10 |
Speaker 3 |
|
17:10 – 17:30 |
Q&A with Speakers
|
|
17:30 – 18:00 |
Annual Branch Meeting |
|
18:00 – 19:00 |
Ends and network / food |
Target Audience:
Combination of students, gradautes, professionals for those in academia and from non-academic working environments and or with an interest in microbiome and fermentation in food science and nutrition.
Members: £10
Non-members: £25
If you require parking on campus, please contact Dr Veronica Giacintucci (v.giacintucci@surrey.ac.uk) and Dr Bola Oloyede (o.oloyede@surrey.ac.uk) for more information.
If you are an IFST member, please ensure that you are logged into the IFST website before completing your booking so you can access member rates for events. Published events fees will apply to non-members and members can only gain preferential rates by logging in to their IFST account.
Sponsorship opportunities are available. For more information, click here and please don't hesitate to contact us if you have any questions via events@ifst.org
Please note: IFST is a registered charity with the mission of ‘recognising and empowering food professionals by promoting excellence in science and its application throughout the food chain’. Each year, we are proud to run over 60 events, including webinars and workshops, which engage with thousands of food professionals worldwide from over 50 countries. IFST members attend all webinars free of charge. All non-members who would like to attend our events will be charged a small fee and all attendees will receive a certificate of attendance.