Organised by Sensory Science SIG

Determining the shelf-life of food and drink products is an important element of launching a new product. The sensory aspects are integral part of this shelf-life as consumers expect good quality no matter what the age of the product. In this workshop via the three speakers and discussions, we will explore how shelf-life is measured and determined and how sensory and consumer science fits in.  Current and new methods and approaches will be described.

Organised by IChemE

Are you considering completing an Industrial Placement within the Food & Drink industry?

The Food & Drink Special Interest Group are organising a webinar for you to hear from past and present students who have completed an Industrial placement within the Food & Drink Industry, as well as hiring managers who have managed students throughout their placements. They will talk about their experiences and the benefits of the year in industry, followed by an opportunity for Q&A.

Speakers:

Organised by IFST Western Branch 

Opportunity to visit the Thatchers Cider Factory at Myrtle Farm in Somerset. An educational tour about how this family run business has been making cider in Somerset for over 115 years. A walk though the cider making production process from apple receipt, the working mill, to their packing and bottling hall.  An opportunity a range of their Somerset Ciders from well known brands to their limited edition range.  

Organised by ProFSET

Over 10,000 food & drink professionals from 10 UK professional membership organisations and learned societies have come together to provide a single informed voice to influence and support government food initiatives, the media and inform the public. The group known as ProFSET provide opportunities for collaboration, knowledge sharing and cooperation across industry and academia. They promote the industry as an exciting career path and support the development, education and training of food professionals.