| Formation | 1964 |
|---|---|
| Location |
|
President | Sterling Crew |
| Website | ifst |
The Institute of Food Science & Technology (IFST) is an independent qualifying body for food professionals based in the UK that is concerned with all aspects of food science and technology.
The IFST was established to advance food science and technology, to advance education in the area and to make progress in applying principles of food science for the benefit, safety and health of the public. It serves the public by taking into account the many elements that are important for the efficient and responsible supply, manufacture and distribution of safe, wholesome, nutritious, and affordable foods with due regard for the environment, animal welfare and the rights of consumers. [1]
In the 1950s, food science and technology became a subject in its own right. The UK National College of Food Technology was established in 1955 and food science degree courses began to be taught in four UK universities and one polytechnic. By the 1960s, food science and technology graduates and other scientists who were working with food felt the need for an institution that recognised the new discipline of food science and technology. The IFST was formed in 1964 to cater for this new breed of scientists and work began rapidly on creating and developing the new organisation. [2] By 1968, the Institute became an incorporated body, with a Memorandum and Articles of Association and Bye-Laws.
During the 1970s, IFST further development its range of professional activities. In 1980, IFST became a full member of the Council of Science and Technology Institutes (the predecessor to the Science Council). [3] In the following decade, IFST focused on its public benefit role, in particular, the initiative to form the European Federation of Food Science and Technology (EFFoST), and the further development of its scientific publications.
In November 2007, the Charity Commission granted charitable status to the IFST company. IFST is a member-based organisation governed by a Board of Trustees, who are elected by the members. The Board is assisted by a Finance Committee and a small Executive Team. There are six standing committees, each of which deals with a particular aspect of the Institute and advises the Board on relevant topics. [4] These committees are made up of IFST members and chaired by a member of the Board, all volunteer based. The IFST member base represents the largest food science and technology community in Europe. IFST is the only qualifying body in the UK dedicated to food science and technology.
The IFST aims to serve the public with competence and integrity. The IFST lists its aims as:
As an independent body, the IFST claims it can take an independent and objective evidence-based position on all matters relevant to food science, food technology and food professionalism.
The IFST retains strong links with the US-based Institute of Food Technologists (IFT) and with the International Union of Food Science and Technology (IUFoST).
IFST hold a number of regional and national events in the UK, some of which are organised by IFST's regional branches or professional groups. The majority of these events are open to the public. IFST hold a number of conferences including the IFST Annual Spring Conference and AGM, The Changing Face of Auditing (organised by the IFST Western branch), and the IFST Professional Food Sensory Group (PFSG) Annual Conference. They also organise lectures, discussions, and various other events. On a regional level, many branches organise food-themed outings to breweries, factories, orchards and related places.
IFST does a great deal to promote careers within food science and technology to young people. IFST, in partnership with the Food and Drink Federation (FDF) and The National Skills Academy for Food and Drink, have launched Taste Success, a campaign dedicated to demonstrating the vast opportunities within food science and technology, particularly the food and drink manufacturing sector.
IFST's Learning Zone [5] has a great deal of information about careers in food science and technology including a list of UK universities offering food science and technology related courses (from foundation level to postgraduate) and testimonials from IFST members about their careers. IFST have also designed a Graduate Guide to Food Science and Technology which is available in print or online. [6]
In November 2011, IFST, in partnership with Camden BRI, held the first of their annual Student Career LaunchPad event, supporting university students from across the UK. The event included a series of sessions aimed to enhance the students' understanding of the food science industry, opportunities to network with food professionals and a student competition sponsored by Heinz. IFST offers a number of prizes and awards for students studying food science and technology.
IFST offers a great deal of prizes and awards: [7]
The Safe and Local Supplier Approval (SALSA) is a food safety certification scheme which assists small food and drink businesses in supplying their products to national and regional buyers. IFST operate the scheme throughout the UK. SALSA have also developed a HACCP training initiative designed to support small and micro businesses. There are two courses: Level 1 – HACCP awareness and Level 2 – HACCP understanding. Successful participants are awarded a nationally recognised food industry qualification accredited by IFST.
Through the Professional Food Sensory Group (PFSG), IFST offers accreditation of sensory training courses at both the Foundation and Intermediate level for any organisation providing sensory training/education.
IFST have developed a Register of Professional Food Auditors and Mentors (RPFAM), [8] an independent measure of the skills, experience, and knowledge of professionals offering audit and consultancy services to food companies. This is available to both members and non-members.
IFST has also compiled a list of its Members and Fellows who are prepared to act as consultants or provide other technical services. This list is accessible to the public on the IFST website.
IFST members are drawn from all over the world from varied backgrounds including industry (manufacturing, retailing and food service), academia, government, research and development, quality assurance and food law enforcement.
Membership is open to professionals who are active or interested in food science and technology. Membership requirements vary depending on the type. To qualify as a Member (MIFST) or Fellow (FIFST), the applicant must present a recognised academic or professional qualification (or be able to demonstrate attainment of comparable knowledge), a certain amount of relevant experience and well-informed comments from two suitable referees. Members are bound by an ethical Code of Professional Conduct.
There are three categories of membership:
Students on a food science and technology related course are eligible for Associate membership at a discounted rate.
IFST has a number of regional branches across the UK, allowing members to network with other IFST members, attend meetings, and partake in activities on a local level. Each branch has their own Committee, which organises activities including conferences, meetings, competitions, lectures, and other various events.
The regional branches are:
IFST offers many opportunities for professional development. Like many other professional organisations, IFST run a Continuing Professional Development (CPD) scheme to encourage members to remain active in their careers.
Under license by the Science Council, IFST is able to award Chartered Scientist (CSci) status to food professionals (Members and Fellows) who meet the high standards and commitment to continuing professional development required by this professional recognition. [9]
Similarly, IFST was one of just seven pilot bodies able to offer the Registered Science Technician (RSciTech) level of recognition, also under license by the Science Council. Jon Poole, IFST Chief Executive, chaired the New Register Advisory Group (NRAG) to help develop the new professional registers by the Science Council. [10] IFST is one of the thirty-seven member bodies of the Science Council. [11]
IFST interest groups provide meeting places for members with mutual interests through online forums, newsletters, events, meetings, and more.
Current interest groups:
IFST publishes a range of periodicals and books on food science and technology topics.
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
An engineering technologist is a professional trained in certain aspects of development and implementation of a respective area of technology. An education in engineering technology concentrates more on application and less on theory than does an engineering education. Engineering technologists often assist engineers; but after years of experience, they can also become engineers. Like engineers, areas where engineering technologists can work include product design, fabrication, and testing. Engineering technologists sometimes rise to senior management positions in industry or become entrepreneurs.
The British Computer Society (BCS), branded BCS, The Chartered Institute for IT, since 2009, is a professional body and a learned society that represents those working in information technology (IT), computing, software engineering, computer engineering and computer science, both in the United Kingdom and internationally. Founded in 1957, BCS has played an important role in educating and nurturing IT professionals, computer scientists, software engineers, computer engineers, upholding the profession, accrediting Chartered IT Professional (CITP) and Chartered Engineer (CEng) status, and creating a global community active in promoting and furthering the field and practice of computing.
Abertay University formerly the University of Abertay Dundee, is a public university in the city of Dundee, Scotland. In 1872, Sir David Baxter, 1st Baronet of Kilmaron, left a bequest for the establishment of a mechanics' institute in Dundee and the Dundee Institute of Technology was formed in 1888. As early as 1902 it was recognised by the Scottish Education Department as an educational hub, and was one of the first to be designated a central institution, akin to an "industrial university". Abertay gained university status in 1994.
The Institution of Engineering and Technology (IET) is a multidisciplinary professional engineering institution. The IET was formed in 2006 from two separate institutions: the Institution of Electrical Engineers (IEE), dating back to 1871, and the Institution of Incorporated Engineers (IIE) dating back to 1884. Its worldwide membership is currently in excess of 158,000 in 153 countries. The IET's main offices are in Savoy Place in London, England, and at Michael Faraday House in Stevenage, England.
Rose Marie Valdes Pangborn was a Mexican-American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She co-founded the Association for Chemoreception Sciences (ACHEMS), and the Sensory Reception Scholarship Fund (SSSF).
A Medical Laboratory Scientist (MLS) or Clinical Laboratory Scientist (CLS) or Medical Technologist (MT) is a licensed Healthcare professional who performs diagnostic testing of body fluids, blood and other body tissue. The Medical Technologist is tasked with releasing the patient results to aid in further treatment. The scope of a medical laboratory scientist's work begins with the receipt of patient or client specimens and finishes with the delivery of test results to physicians and other healthcare providers. The utility of clinical diagnostic testing relies squarely on the validity of test methodology. To this end, much of the work done by medical laboratory scientists involves ensuring specimen quality, interpreting test results, data-logging, testing control products, performing calibration, maintenance, validation, and troubleshooting of instrumentation as well as performing statistical analyses to verify the accuracy and repeatability of testing. Medical laboratory scientists may also assist healthcare providers with test selection and specimen collection and are responsible for prompt verbal delivery of critical lab results. Medical Laboratory Scientists in healthcare settings also play an important role in clinical diagnosis. An estimated 70% of medical decisions are based on laboratory test results and MLS contributions affect 95% of a health system's costs.
The Organization for Women in Science for the Developing World (OWSD) is an international organisation that provides research training, career development and networking opportunities for women scientists throughout the developing world at different stages in their career. It was founded in 1987 and was officially launched in 1993. The organisation was formerly known as the Third World Organization for Women in Science (TWOWS). It is a program unit of UNESCO and based at the offices of The World Academy of Sciences in Trieste, Italy.
The National Centre for Food Manufacturing (NCFM) is the food science campus of the University of Lincoln, situated on Park Road at Holbeach in the south of the county of Lincolnshire. It offers part-time apprenticeships and distance learning degrees for individuals working in the food industry.
The Institute of Marine Engineering, Science and Technology (IMarEST) is the international membership body and learned society for marine professionals operating in the spheres of marine engineering, science, or technology. It has registered charity status in the UK. It has a worldwide membership of over 12,000 individuals based in over 128 countries. The institute is a member of the UK Science Council and a licensed body of the Engineering Council UK.
An engineering technician is a professional trained in skills and techniques related to a specific branch of technology, with a practical understanding of the relevant engineering concepts. Engineering technicians often assist in projects relating to research and development, or focus on post-development activities like implementation or operation.
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
Phi Tau Sigma (ΦΤΣ) is an international honor society for food science and technology. It was founded in 1953 at the University of Massachusetts Amherst.
The International Union of Food Science and Technology (IUFoST) is the global scientific organization and voice for food science and technology representing more than 300,000 food scientists, engineers and technologists through its work in more than 100 countries. It is a voluntary, non-profit association of national food science organizations. IUFoST is the only elected scientific representative of Food Science and Technology in the International Science Council (ISC), elected by its peers across scientific disciplines. It is the only global representative of food science and technology to notable organizations such as the World Health Organization (WHO), Food and Agriculture Organization (FAO) of the United Nations, United Nations Development Programme and (UNDP), CODEX Alimentarius.
The Institute of Physics and Engineering in Medicine (IPEM) is the United Kingdom's professional body and learned society for physicists, engineers and technologists within the field of medicine, founded in 1995, changing its name from the Institution of Physics and Engineering in Medicine and Biology (IPEMB) in 1997. The Institute is governed by an elected Board of Trustees reporting to which are the Science, Research and Innovation Council and the Professional and Standards Council. The councils have operational responsibility for scientific and professional aspects of the Institute's work, respectively. Beneath the councils is a substructure of committees, groups and panels of members, which undertake the work of the Institute.
The Australian Institute of Food Science and Technology Incorporated (AIFST) is a national, not-for-profit industry body representing individuals from all sectors of the food science and technology industry.
The Royal Society of Biology (RSB), previously called the Society of Biology, is a learned society and professional association in the United Kingdom created to advance the interests of biology in academia, industry, education, and research. Formed in 2009 by the merger of the Biosciences Federation and the Institute of Biology, the society has around 18,000 individual members, and more than 100 member organisations. In addition to engaging the public on matters related to the life sciences, the society seeks to develop the profession and to guide the development of related policies.
College of Dairy Science & Technology (CDST), Mannuthy, established in 1993 is a constituent college under the Faculty of Dairy Science and Technology of the Kerala Veterinary and Animal Sciences University (KVASU), a State Public University headquartered at Pookode in Wayanad district of Kerala.
{{cite journal}}: Missing or empty |title= (help)| International | |
|---|---|
| National | |
| Other | |
