Professor Colin Dennis CBE, DL, PhD, CSci, Hon. FIFST, FIFT, FIAFST, FRSA
Professional background
I have 54 years’ experience in food science and technology with roles in government, academia and industry establishments. Initially, 11 years at the Institute of Food Research (IFR, now Quadram), Norwich, followed by a short secondment at Matforsk, in Norway, and then 28 years at CampdenBRI, with 21 years as Director-General. During my time at Campden BRI, I held Visiting Professorships at Queen’s University, Belfast and the Royal Agricultural University, and was an Honorary Professor at Birmingham University. Having retired in 2009, I have remained active as a consultant/advisor/mentor and in professional institutes. During retirement I have served as President of IFST and of Institute of Food Technologists (IFT, in USA), Chair of British Nutrition Foundation (BNF), and I am currently Chair of the International Food Information Service (IFIS) and a board member of Occupational Awards Ltd., as well being an advisor to international companies and an assessor for Knowledge Transfer Partnerships (KTPs).
What was your journey into the food sector and your motivation to join IFST?
Having graduated in Botany and Biochemistry, and completing a PhD in Mycology, I secured a role at IFR to establish a mycology section, and subsequently also led the fruit and vegetable storage section. During my time in Norwich, I realised that my forte was solving industry problems rather than working at the frontiers of research. Thus, my move to CampdenBRI in 1981, to head the Food Technology Division was a natural progression. It also stimulated me to join IFST, as part of building my professional network and to contribute more actively to my chosen profession. I subsequently extended my international networks by joining IFT and getting involved in the International Union of Food Science and Technology (IUoFST) and the South African Association of Food Science and Technology (SAFFOST).
How do you keep up to date with latest developments in food science and technology?
By attending webinars, conferences, and exhibitions in the UK and overseas, organised by IFST, IFT, IUFOST, SAAFOST and BNF, and reading IFST and IFT journals, trade magazines and the BNF Bulletin. These provide me with reviews, industry insights and in-depth research papers. I also gain new insights on ingredients, by chairing the judging panel for the Fi Europe Innovation Awards and networking with fellow food science and nutrition professionals, at national and international conferences and meetings. I also find LinkedIn is an excellent way of hearing about new developments and activities of colleagues, within my network and beyond!
What emerging trends or developments in food science and nutrition do you find particularly exciting or impactful?
The exciting innovations in many aspects of food science and technology have been motivating and inspiring throughout my career. Drivers such as food safety, health and nutrition, sustainability, changes in regulations and improved efficiencies are continuing today. At present the focus is very much around improving the sustainability of our food systems and improving public health. It is particularly exciting to observe the role which an increasing number of scientific disciplines are playing in the food space. For example, molecular sciences, genomics, metabolomics, psychology, behavioural science, neuroscience, material science, data science/bioinformatics, artificial intelligence and machine learning, as well as developments in the more traditional areas of microbiology, chemistry, sensory science and engineering. Many of these will undoubtedly impact our understanding of food choices, food structure and composition, nutrient bioavailability and the general interaction of food and nutrition with the human body and subsequent health outcomes.
What prompted you to join IFST’s Food Science and Nutrition Special Interest Group?
My motivation was very much to work more closely with professional nutritionists, and to obtain a greater understanding of the current and potential role which nutrition sciences play in enhancing our current food systems and improving public health.
What do you think are the biggest challenges ahead of us, in terms of the role of nutrition in the food industry?
One of the biggest challenges is to counteract the extensive misinformation which is being circulated, especially via social media. For example, of the 67,000 TikTok videos analysed, only 2.1% of the nutrition content was accurate when compared to public health nutrition guidelines. The remaining were either inaccurate or classified as uncertain, due to the lack of support by scientific evidence.
Similarly, the use of the term Ultra Processed Foods and current definitions have led to confusion, and misunderstanding by consumers about the important role which processed foods play in a healthy diet.
Do you have any tips for members just starting in their careers?
Keep an open mind about your long-term ambitions and be prepared to work outside your comfort zone! These help you learn more about yourself and recognise your own abilities.
There are many career paths one can take within the food space, whether you choose academia, industry or the public sector as your starting point. There are many opportunities to switch tracks or even combine tracks. For example, by being employed in industry but holding visiting positions in academia and/or participating in government advisory committees. Similarly, many academic positions give you opportunities to work closely with industry, e.g. KTPs. Organisations change, as do your personal circumstances, and new opportunities often occur when least expected.
Two golden rules are: firstly, do what you enjoy and from which you gain a high degree of job satisfaction. Secondly, spend time building your own professional network by joining and being active in a professional institute such as IFST. This is an excellent way of getting to know them and to learn from others. Having a strong network, can also mean that you hear of new opportunities at an early stage. Also look out for opportunities of being mentored by work colleagues or fellow members of professional institutes.
Remember … luck is often defined as when preparation meets opportunity!