This event is organised by IFST Wales Branch and is part of IFST's Jubilee 60 celebrations. 

What to expect:

This event is brought to you by Klipspringer Ltd.

Not just an ordinary food safety conference. 

Bringing a collaborative forum to the food industry that shines a light on true innovation, challenges the status quo and advances food safety and hygiene, through networking and knowledge sharing.

2024 Innovation Areas of Focus: 

This event is for testing Zoom integration.

IFST Northern Ireland - Young Scientist Competition

• Are you a student studying a food or nutrition degree at Ulster University, Queen’s University or College of Agriculture, Food and Rural Enterprise?

• Have you recently completed a work placement or research project?

Then you should enter this exciting competition to showcase your work and be in with a chance to win £1000!

This event is organised by IFST Scotland Branch and celebrates 60 years of the Institute of Food Science and Technology

Decode the secrets of tomorrow's menu with food science 

This webinar is organised by IFST North of England Branch

The aim of this webinar is to provide a thought-provoking look into allergen contamination in raw materials that results from comingling in primary production, cross contamination during initial processing and issues caused by poor or misunderstood documentation. The presentation will cover comingling examples from both field and sea settings, initial processing contamination of cereals and soya, as well as examples of 2 recalls caused by poor or misunderstood documentation. 

Developing a Food Sensory Analysis Panel

Online Training Course - Organised by Queen Margaret University

This webinar is organised by IFST Food Science and Nutrition SIG

IFST is celebrating its 60th year this year and what better way to celebrate than to delve into the history of the staples milk and bread.

This first webinar will focus on milk. There will be a broad overview of how it has changed in terms of processing techniques, nutritional composition and even source (non-dairy alternatives) in that time. Following on from that will be a discussion of matrix effects in dairy.