As a valued member of the Institute of Food Science and Technology, we invite you to play a pivotal role in the 2025 edition of the IFE Manufacturing Awards by joining our judging panel! This year, we had an expert panel of eight judges from across the full spectrum of the food system. To learn more about the 2024 awards and the judging panel, please click here.
What are we looking for in our judges?
We are seeking individuals with expertise in ingredients, to judge the five categories of our awards
- New Technologies in Ingredient Applications
- Achieving Sustainable Solutions, including Waste Reduction
- New Ingredient Launch from a Start-up Company
- Simplified Ingredient Lists for Clean Labels
- Innovative Solutions for Nutritious Foods
PLUS the overall winner for Innovation of the Year.
If you have experience and a passion for any of these areas, we encourage you to apply. Your expertise will be instrumental in recognising and celebrating the outstanding achievements of our industry.
To express your interest and find out more about the judging process, please fill out the application form.
By joining our panel of judges, you'll be contributing to the advancement of the food science and technology field and helping us celebrate those who are leading the way in innovation. We believe that your insights and expertise will be invaluable in this process, and we thank you for considering this opportunity. We look forward to your positive response and your participation in making this set of awards a success!
We would like our judging panel to be inclusive to people from all background and would particularly like to hear from you if you have relevant experience and haven’t previously been an active volunteer with IFST. You will need to be available for the judging panel mid-February 2025 and to ideally attend IFE when the awards are presented at a date to be confirmed between 17-19 March 2025.
If you have any questions or need further information, please feel free to reach out to us by clicking here to get in touch via email.