Ralph Blanchfield has been an ongoing very active member for IFST for 52 years (including as its President in 1979 and 1980). Find out why it's important to be part of an organisation like IFST, How industry has changed over the last 50 years and his biggest professional achievement.
Why is it important to be part of an organisation like IFST?
It is doubly important - both for what one gains and what one contributes. One gains the benefits of being part of the (mainly) UK network of professionals; and one contributes to building and strengthening that professional body.
Tell us about your biggest professional achievement
Difficult to pick out one plum from 70 years experience in the food science and technology field, so may I mention two? In retrospect I think one would be my having played a major part in creating IFST during 1962-64. The other would be my having been President of the International Academy of Food Science and Technology, in 2006-08.
How has the industry changed over the past 50 years?
I could write a book - but briefly, globalisation of food chains, merger and takeovers resulting in disappearance of once giant food companies and creation of new ones, the ever-increasing power of a few major retailing groups both reacting to and influencing consumer behaviour, the possibilities created by the science of genetic modification of crops, and the increasing role of science and technology in food production and food safety.
What would your advice be to anyone thinking about a career in Food Science and Technology?
Firstly, food science is a multidisciplinary subject and you would need to undertake a course of training to gain qualification (whether in food science or in one of the contributory sciences) and learn the "nuts and bolts" of the subject. But you should also be aware that you would, at the same time, be preparing yourself to be a professional - a member of a worthy profession, working to improve knowledge or to apply existing knowledge to the quality and safety of the food supply.
Secondly, there are many types of food science and technology careers. If studying at university you would have been in a research envoronment and it would be easy to fall into assuming that your future career would be in food research. You should realise that there are other possible and equally exciting and challenging career options such as in product development or quality assurance, or even outside the laboratory, such as production management, raw materials purchasing or marketing, where a sound background knowledge of food science would be valuable.
Finally, I hope that these remarks will encourage you to pursue a career in food science and technology and to think about the various options. For many people work is a chore to be endured. I am among the lucky ones for whom their work is exciting and challenging. In choosing a food science and technology career you may well find the same good luck.
Tell us something that not many people know.
I once stayed a week in a leading Las Vegas casino hotel (where the hotel's arrangements and psychological pressures to gamble are
incredible) without ever gambling!
