Please note that the IFST Board of Trustees has included the following information regarding the remit and attributes for the holder of this role.
The Vice President, Membership and Community Engagement, is a role the Board has chosen to seek to engage wider interest in the Institute and activities across the food science community. The Board has recognised the need for a Vice President to champion these activities because the global food science community is diverse, and the Institute membership must reflect its legacy and this diversity.
It is an exciting new role that is expected to bring new ideas and innovative content to the Institute through our events and media. As such we recognise the candidate may come from any career stage. It would be particularly welcomed for the Vice President to compliment the skills and backgrounds of other Trustees e.g. an early career member.
The five candidates for our next Vice President are set out below. The chosen candidate will serve from our AGM 2023.
Each candidate has provided a short video, supporting statement and biography to help you make your decision.
Members and Fellows eligble to vote will receive instructions by email on 17 February 2023. The ballot closes at midnight 12 March 2023.
Statement:
This industry is a brilliant one, where people can develop rewarding careers looking after something essential for consumers. Like many of you, I joined the food world by chance; someone gave me the opportunity to join and with a lot of hard work and also with great support from knowledgeable experts I have managed to grow a successful career. I feel very strongly about supporting the development of the next generation of talent so I will use this post to engage the future food leaders. I would like to bring them into more of the activities supported by the IFST such as the special interest groups, plus also provide a structured mentoring programme to ensure that knowledge, skills and experiences are shared both ways. I have also seen apprenticeships work very effectively in business, so I am looking forward to using this role to promote the different ways of entering our industry.
Over the last few years, I have learned a lot about diversity and inclusion, and I am more aware of the privileges I have benefited from when building my career. I am also aware that there is still so much more for me and the IFST to learn in this space. I want to challenge us all to undertake our own learning journeys on D&I by implementing more training to make the organisation even more welcoming to all. In this role I would be very keen to build bespoke IFST networks, led by IFST members from under represented backgrounds to champion diversity and inclusion. This is a great industry and institution, I want to make sure it becomes even more open to all and better reflects the society that we live in.
Biography:
I am fellow of the IFST and active member of the Food Safety SIG. I started my career at Bakkavor where I was very fortunate to be selected on their graduate scheme. During my 8 years at Bakkavor I worked in a variety of technical roles covering Process Development and Site Technical Management in the chilled convenience food sector. My last role was site Technical Manager at the Bakkavor Desserts site in Newark. It was at Bakkavor that I really had a great grounding in food safety and quality and have a true appreciation of the challenges faced by the manufacturing industry.
I joined Tesco in 2012 as a Technical Manager in the Convenience department and during my time here I managed supplier relationships and quality performance of the majority of chilled prepared foods areas. My time at Tesco has given me the opportunity to progress my career and lead technical teams across a number of diverse and interesting categories including Frozen Food, Bakery, Dairy, Impulse, Beers, Wines and Spirits and Chilled Prepared Foods. My current position is Head of Technical for Tesco Central Europe which covers our businesses in Czech Republic, Slovakia and Hungary. In this role I lead the technical teams responsible for food and non-food technical, store standards, technical operations, packaging, sustainable diets and general merchandise. It is a truly great experience looking after the technical function, working with diverse and passionate colleagues, with their own unique cultures to deliver great quality products, sourced with care, every day.
Statement:
I must first say thank you for the opportunity for putting myself forward as I value the role as important part the development and future of the IFST.
As a dedicated Food Technologist, I see the role of Vice President to be engaging a wider interest in the Institute within the IFST and also across the diverse food science community including stakeholders such as Government, Industry bodies, Companies and the wider public. My role if I was to be successful to champion the Institute in the following ways:-
• Champion the IFST constitution and Objectives by meeting and exceeding the requirements day to day by leading by example within all levels of the IFST.
• Provide an effective facilitator to ensure the IFST is at the forefront of new Scientific developments by actively obtaining accurate source information and be effective at communicating these within the IFST and the wider stakeholders through the website and other means.
• Be that point of contact for the wider membership through meeting and attending local IFST branches across the UK and bringing back ideas values for the strategic direction to IFST, policy and to determine objectives. I would then feedback through transparent process to the membership to show overall performances to these objectives.
• Actively promote the IFST to new members by looking to setting up road shows around those events or companies which have the most impact on bringing in new talent , ideas and the future.
My Motto for me would be: Act for All!
Biography:
Mr. Alexis Guest was born in the UK in 1969. He received the BSC in Industrial Food Technology from the University of Humberside, Grimsby, UK, in 1992, and HND in Quality Management from the University of Salford UK in 1998.
In 1992, he joined Lyons Cakes as a junior microbiologist working with high risk foods and steadily worked his way through the various roles from Hygiene Manager to Technical Manager within food businesses. His current role is in the Group Compliance & Sustainability role for a Food Ingredients business from Scotland. He has worked there for over 10 years building a successful foundation for the group to develop to it next stage of its growth.
He is on the board of the industry body Spice & Seasoning Association and as part of this was a full contributor to the writing of the GUIDANCE ON AUTHENTICITY OF HERBS AND SPICES endorsed by the FSA and BRCGS as good practice. Alongside this I have been a member of the IFST for the last 30 years and I am now a Fellow of the institute and actively involved in the Scientific Committee looking at information for the wider Food Industry and for the members as well as instigating within my business the competence matrix for professional development for the Technical Quality and NPD staff.
He does enjoy activities like walking and has completed the three-peak challenge in the last ten years. He enjoys the challenge of allotments which has seen lots of things grow.
Statement:
To be the UK’s leading food science & technology professional body, we must engage with and represent our diverse and talented industry. From manufacturing to government bodies, retailers to our technical innovators we all have unique viewpoints that need to be heard, so that we can support our industry as best as we can for the future.
In the role of VP - Membership and Community Engagement my first objective would be to understand our current membership and engagement profile and where we are lacking in engagement and inclusion within the industry. It’s vital that as part of this, we look not only at who are our current members, but are those members truly engaged? It’s important that we understand and embrace this to ensure that our engagement strategy can be targetted, inclusive and through the most appropriate channels e.g., online/ in person events or even via social media.
I am confident, proactive and approachable which enables me to build great relationships with my peers which I feel is a valuable skill for this role.
We have a responsibility to ensure that all people within the Food Science and Technology community feel welcomed, valued and heard. I am solution-focused and collaborative with a huge amount of passion for this industry and I hope to support the board by bringing a new perspective and sharing creative ideas to engage and energise our future food science and technology leaders.
Biography:
My name is Sofia Hardiker and I have been working in the food industry since 2016. I live in Bournemouth, by the beach and I absolutely love the outdoors and keeping fit!
After graduating from University, I had my sights set on food manufacturing. Food is my passion, I love eating it, making it and even taking photographs of it. My elder sister has a severe peanut and nut allergy and growing up I always wanted to understand more about what causes this and how can I keep her as safe as possible. So, food safety seemed the perfect fit for me.
I started my career on a Technical Graduate programme in a high care ready meals site which opened my eyes to some of the many complexities and challenges in our industry. After a few years in manufacturing, I decided to venture into the world of retail and joined Sainsbury’s as a Product Technologist in the Beers, Wines and Spirits team, then followed by a role in Canned Foods. I have now been at Sainsbury’s for four years and I currently am in the role of Technical Services Manager, leading our Product Assurance programme. In this role I am responsible for leading a team of three and I manage our risk assessed finished product analytical testing programme, our serious complaints process and I support the business in incident management in particular in my key are of passion, allergens. My role is to ensure that we protect our customers and reducing risk of incidents.
Although I am still relatively early on into my career in this industry, I have been fortunate to have been supported by diverse and inclusive leaders. I have continuously challenged myself to learn, develop and grow which has enabled me to challenge the norm. I love working in an industry where I can collaborate and can utilise my infectious energy and enthusiasm to drive positive change.
Statement:
It’s pleasure to be associated with IFST and to participate in the VP - Membership & community engagement elections. For me it is a matter of honour to be nominated as a candidate for the position of VP. I have been involved with IFST for more than 10 years now and currently, serve on IFST’s Membership Assessment Panel (MAP) as well as Honorary Editor and Advisory Panel for IFST’s flagship Journal’s IJFST and FST, respectively.
Involvement in several industrial, academic and administrative activities during my career including my background in the wide-spread area of Food Manufacturing, I think, will be able to do utmost justice, if elected as the Vice President of IFST to the post and the nature of its duties. If elected, I assure that, will work relentlessly to lead the IFST association to astounding heights of grace and recognition. I will also help the members, students, scholars and researchers across the country and abroad for strengthening of food sector and to strengthen the collaboration with industries for quality research work.
Thus, I humbly request (appeal) to all the venerated Members of the Association to cast your valuable vote in my favor and support my candidature for the position of Vice President so that I may get an opportunity to serve this great organization with utmost transparency.
Biography:
Dr Sandeep Jagtap has 20 years of both industrial and academic experience in food manufacturing. Currently, he is working as a Lecturer at the Sustainable Manufacturing Systems Centre, Cranfield University where his work focuses on Industry 4.0 technology implementation in the food manufacturing sector. Prior to that, he worked as a Lecturer in Food Supply Chain Management at the National Centre for Food Manufacturing, University of Lincoln. He completed his doctoral degree in Sustainable Food Supply Chain from Loughborough University in 2019. His PhD was funded by EPSRC Centre for Innovative Manufacturing in Food.
He has worked for the UK food manufacturers such as Greencore, Kerry Group and Noble Foods. His last role was Supply Chain Manager at Greencore where he managed day-to-day supply chain and logistics operations.
He has been associated with Smart and green manufacturing projects like the Development of a carbon accounting tool for food SMEs and Resource efficiency of food manufacturing. To his credit, he has published 39 research articles in various International journals and conferences and written 10 book chapters and co-authored a book titled Food Industry 4.0 - Unlocking Advancement Opportunities in the Food Manufacturing Sector.
He is currently supervising 6 PhD and many MSc students. He has organised conferences, seminars and workshops for the betterment of the food sector. His research interests are in the area of Industry 4.0 application in the food sector.
Statement:
I see the role of the Vice-President as being one to support the President of the IFST with drive, enthusiasm and integrity whilst representing the interests of the members and the wider industry.
The promotion and development of food science, technology, manufacturing and retail is of vital importance with initiatives such as Project Inspire being essential to ensure that we bring new blood, fresh ideas and the next generation of technologists, managers and professionals into our resilient and vital sector. The events of the past few years have demonstrated the vital role that the IFST and the technical professionals involved in all sectors involved with food and I see this as gaining in importance with the advancement of food categories such as plant based, variability of raw material supply, etc.
Through my links and experience of a range of food related organisations and NGO’s I can bring a perspective based on science, fact and over 35 years of experience in the manufacturing, enforcement and hygiene support arenas combined with my drive, enthusiasm and energy. This involvement with a range of organisations enables me to see across boundaries and has given me a realisation that in order for us all to take our sector forwards we simply have to work collaboratively and in partnership – after all we are all swimming in the same pond.
I hope I can garner your support in my quest and if I were to make one promise it is that I would bring enthusiasm and drive to the role to take the IFST even further forwards.
Biography:
Peter Littleton is Technical Director for Christeyns Food Hygiene Ltd, Europe’s only family owned multi-national family of experts in cleaning and disinfection. In addition, he is past-Chair for the Society Of Food Hygiene and Technology as well as serving as Training & Events Director (a voluntary role in addition to his day job).
Peter’s enthusiasm and commitment has led to an engagement with industry, enforcement and special interest groups to address the issue of consumer safety regarding the management of food safety and hygiene within food, beverage and dairy manufacturing / processing operations.
During his 30 year career involved with the food industry, Peter has worked in the canning, poultry and ready to eat salad sectors in a variety of technical, hygiene and production based roles as well as serving as Senior Food Safety Officer for an environmental health food safety department where he was involved in drafting some of the food legislation in force today.
An international speaker at food safety conferences across Europe on all aspects of food safety and the vital role that cleaning & disinfection plays in protecting consumer health and product quality / integrity. His practical and approachable manner engages audiences and ensures an understanding of the subject at hand whether microbiological, chemical, allergenic, speciation or physical contamination of food.
Peter works extensively with special interest groups, such as Anaphylaxis UK where he both sits on the Corporate Panel advising on cleaning issues and is a member of the Board of Trustees of the charity. He is also involved with research organisations, universities and retailers and Chairs the Processing, Operations and Preservation Member Interest Group at Campden BRI, in addition to membership of the STC.
He was awarded the Society of Food Hygiene Technology’s Trainer of the Year Award in 2011.