Being an IFST member is an expresssion of your pride and professionalism in food science and food technology. We encourage all our members to become actively involved with other food professionals: to enhance their knowledge and understanding; network with others; and to contribute to the Institute’s ambitious programme of activities in support of the profession. Read on to find out some of the ways to get involved.
Special Interest Groups (SIGs)
Our Special Interest Groups (SIGs) are communities of practise run by a committee of volunteer members, who meet both face to face and virtually. They are supported by the IFST central team, including the Senior Scientific Affairs Manager, and provide excellent networking opportunities and support to other members.
They engage via IFST Community to discuss and support content of publications, validate relevant outputs and, provide topical input. More information on the IFST website https://www.ifst.org/career-development/networks-and-communities
Special Interest Groups organise knowledge sharing seminars/webinars addressing key science and technology developments and their application. They also organise thought provoking discussion workshops, as interactive sessions, featuring experts (including those from industry and government) presenting on the latest hot topics. The panel Q&A and general discussion sessions encourage the sharing of relevant knowledge and experience across the sector.
How to get involved:
- join a SIG organising committee
- engage via IFST Community
- volunteer as a speaker
- attend events
- write a report after an event
- write a career spotlight
- and much more!
Food Regulatory Group
The Food Regulatory Group focusses on relevant topics including global food standards, regulation, official controls, enforcement, compliance, food labelling, health and nutrition claims, novel foods etc. It provides members, with an interest in food legislation, the opportunity to engage and share knowledge with others.
Food Safety Group
The Food Safety Group provides members, with an interest in food safety, the opportunity to engage and share knowledge with others. It has a broad scope, covering all areas related to safety, including chemical, microbiological and physical contaminants, as well as allergens. It also considers topics such as: analytical techniques, food safety culture and food fraud prevention, and they contribute to relevant publications.
Food Science and Nutrition Group
The Food Science and Nutrition Group focusses on the interface between food science and nutritional science, particularly the impact on food processing, including reformulation, nutritional supplements and micronutrients. It provides members, with an interest in food science and human nutrition, the opportunity to engage and share knowledge with fellow members.
Sensory Science Group
The Sensory Science Group (SSG) provides members with many opportunities to engage and share knowledge with fellow professionals via a wide range of activities, including regular discussion workshops. They cover a wide range of topics, relating to the organoleptic properties of food and drink, including: sensory testing and analysis, consumer trends, neuroscience, the impact of social networking, and health and wellness. They are also involved in accreditation and examination of sensory training, and the review and promotion of ethical and professional standards. SSG has close links with the European Sensory Science Society (E3S), an organisation promoting cooperation, shared goals, integration of activities, knowledge and information exchange among national organisations across Europe.
Food Innovation (Product & Packaging) Group
This group is aimed at food science and technology professionals interested in innovative food design and development, from concept through to final product. It provides members with an opportunity to engage and share knowledge with others, to promote and inspire excellence in food product and packaging innovation by: showcasing best practice and championing a growth/innovation mindset; curating and maintaining food innovation toolkit resources; having innovation insights and horizon scanning as their compass.
Food Processing Group
This group is of interest to food sector professionals interested in matters related to manufacturing, technology (current and future) and equipment. Their scope includes: engineering, continuous improvement, processing and packing equipment - materials and hygienic design, preservation, robotics and artificial intelligence (AI). Also, knowledge exchange around validation of processes and equipment, troubleshooting and manufacturing best practice, and education excellence.
Branches
Our branches, which our members run, organise a range of regional activities, including site visits to factories, laboratories and other facilities in the region, as well as scientific and technical meetings and conferences. Many also link with and support local universities and colleges. Each branch is run by a small local committee of volunteers, which typically meets quarterly. We currently have eight branches.
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How to get involved:
- Look out for events in your local area, go along, and meet up with colleagues in the food system from your area
- Volunteer to join one of the committees
- Attend meetings or visits
- If you are able, offer to host a site visit.
These local networks of members are a great way to support one another and support the food network in your area, including local universities.
Governance Committees
Our governance committees provide guidance and direction to the Board on key areas of our operations and activities. Each of these works under specific Terms of Reference formally approved by the Board. Details of these are available if you are interested in finding out more.
Scientific Committee
The Scientific Committee is IFST's key source and validator of information concerning food and drink related scientific, technical and legislative affairs. They are responsible for producing peer-reviewed Information Statements, Technical Briefs and Fact Sheets which outline the latest scientific developments surrounding matters of topical importance, on a variety of subjects. They also advise the IFST Board on emerging scientific and technical issues, ensuring that outputs are reliable, independent and authoritative. The Committee of over 20 members includes IFST’s Senior Scientific Affairs Manager.
How to get involved:
- Join the Committee
- Contribute to scientific papers and resources and engage in horizon scanning.
External Affairs Committee
The External Affairs Committee guides and supports IFST's activities in policy, external engagement and strategy relating to influencing external audiences. The committee identifies and prioritises key areas, where IFST should positively engage externally and helps to craft key policy messages, lines to follow and positions. They also help determine key stakeholders with whom IFST should build relationships and help in their development. The committee advises the IFST Board on key engagement issues and opportunities and appropriate measures of effectiveness and impact of the Institute in relation to its stakeholder relationships.
How to get involved:
The External Affairs Committee occasionally calls for members with experience in external engagement to join the committee.
Education and Professional Development Committee
The Education and Professional Development committee is integral to IFST’s aim of promoting excellence in the profession. The committee oversees and promotes professional recognition by setting and monitoring professional standards, develops educational resources to attract individuals to work in food science and technology, and by encouraging members to join IFST to develop their professional knowledge.
How to get involved:
- Help shape the meeting agendas
- Contribute as a speaker or to highlight a case-study
- Attend an event as a participant or contributor.
Assessment Panels
IFST provides a wide range of professional recognition routes, including our Member and Fellow membership statuses. We also operate specialist registers, including our Register of Food Safety Professionals, the Register of Professional Food Auditors and Mentors (RPFAM), and Register of Sensory Scientists. In addition, we offer Chartered Scientist and Registered Scientist statuses through the Science Council.
All applications for IFST professional recognition are assessed through our independent assessment panels, which are made up of IFST members.
IFST also provides an accreditation scheme for degree courses and short courses or modules, and we work with assessors to ensure courses meet the needs of the sector and students.
How to get involved:
We offer training to enable you to join one of our panels. Joining the panel is a great way to give back to the profession, network with other members, and it also counts as CPD.
Finance Committee
The Institute needs to ensure that it remains financially stable and funded to deliver all of its planned activities. It also needs to ensure that it identifies and manages risks, maintains financial and investment policies, and has robust controls in place. These are functions of this important governance committee, which reports directly to the Board.
How to get involved:
The Institute is currently seeking financially knowledgeable members or those that would like to be to join this committee.
Task and Finish Groups
In addition to the formal governance committees, we occasionally form task and finish groups to develop discrete pieces of work on behalf of the Institute. We have listed below some of those recently completed:
Sustainable Food Systems
With the support and direction of the Sustainability Steering Group and expertise from IFST members, IFST has published a comprehensive update to its framework report on Sustainable Food Systems discussing the multifaceted challenges facing the food system in the effort to deliver healthy, safe, sustainable, and affordable food to the public.
Food Safety Best Practice Governance Guide for Directors
This report was created to provide a guide and framework for food business leaders, who are not technical experts, the importance of creating the right environment and management accountability to implement effective strategies and systems for the successful implementation of an effective food safety strategy. This report was developed utilising the expertise of members who have led and managed food safety in large food businesses and understand first-hand the importance of creating the right support and accountability framework throughout and organisation to enable the technical experts to be effective in managing food safety.
How to get involved:
Look out for calls for expertise and help in developing materials in specific areas through IFST communications.
Other Opportunities
Student Launchpad Mentors
Each year, IFST hosts a series of career events across the UK to inspire undergraduate and postgraduate students about career opportunities in the food sector. These events involve presentations from industry professionals, interview and cv workshops, career guidance and tours.
A key feature of the events is a lunch-time mentor-networking session. We are looking for food professionals from a range of different roles to network with the students during these sessions.
How to get involved:
- Sign up to be a mentor
- Offer to be a speaker
- Host an event
Consultations Triage Group
IFST responds to consultations, aligned to its charitable purpose and strategic priorities, published by government and a range of non-governmental organisations, on a wide range of science and technology topics, for which member views are frequently sought. In order to respond in a timely manner, IFST has developed the Consultations Triage Group that meets on a fortnightly basis to review and consider new requests for input to consultations. The group reviews the scope of the consultation and advise on whether IFST should respond and either help craft a draft response or identify key experts who could help in development of a response.
How to get involved: IFST will occasionally ask for volunteers to join the triage group. The group will also seek expert input to specific consultations, particularly through our Special Interest Groups and IFST Communities.
How to get involved:
- IFST will occasionally ask for volunteers to join the triage group
- The group will also seek expert input to specific consultations, particularly through our Special Interest Groups and IFST Communities.
Contribute an Article to Food Science & Technology Magazine
IFST’s flagship quarterly journal magazine is published and distributed free to all its members. In addition, it is published online in the months of March, June, September, and December, reaching an audience of around 5000 readers. We are always looking for contributors of quality articles on a wide range of food science and technology topics.
How to get involved:
- Write or contribute with others to an article for the main printed publication
- Write an online only article
- Write comments to the Editor on published content.
STEM Ambassador
STEM Ambassadors volunteer their time, enthusiasm and experiences to encourage and inspire young people to progress further in science, technology, engineering and mathematics (STEM) subjects.
Food sector careers are often under-represented in STEM activities. Therefore, we aim to increase the number of food scientist and food technologist STEM Ambassadors and support them with a toolkit of presentations, videos, handouts and activities.
How to get involved: Join our STEM Ambassador programme to kickstart your outreach activities at events, careers talks and in local schools.