introducing . . .
The Institute of Food Science &
Daniel Pumbien
Technology, London
Membership Executive
There is no better time than now for dieti- IFST membership many hurdles and difficulties in their jobs,
tians and food scientists to work together;
The IFST was founded in 1964, estab- whether working at factory-floor level, in
a time when healthy eating initiatives are
lished to advance the science of 'food research or quality assurance and would
being encouraged, the Food Standards
science and technology', its education be happy to learn more and share their
Agency is promoting further salt reduc-
and its practical application. Membership experiences. Two of the most recent ‘ad-
tions and obesity is on the increase.
is drawn from all over the world and from vances’ in health promoting ingredients
Dietitians are professionals involved
all ages and backgrounds and is open to which are now seen in products on the
in advising individuals on their nutritional
anyone with a professional interest in food shop shelves are omega-3 fatty acids and
needs. Food scientists and technologists
who meets the Institute’s high standards plant stanols/sterols. The health benefits
are also professionals, working in the area
of professionalism. IFST qualifications are of these ingredients are recognised and
of foods for the benefit, safety and health
internationally recognised as a sign of consumers know about them, often due
of the public and they are encouraged to
proficiency and integrity. Members must to dietitians and nutritionists educating
continue their professional education and
meet certain standards of achievement their patients on their usefulness. Bringing
development throughout their careers to
based on a combination of academic such products to market will have taken
maintain standards. Dietitians keep up-
qualifications and knowledge gained much effort from those who knew about
to-date via CPD (continuous professional
through relevant experience. They are good nutrition, working alongside those
development).
also bound by an ethical code of profes- who had a responsibility to develop a
The consumer is the ultimate customer
sional conduct. safe and affordable product but, more
of both professions. But who are ‘food sci-
There are three categories of member- importantly, one which tasted good! Di-
entists and technologists’? Are there any
ship: Fellow (FIFST), Member (MIFST) and etitians and product development teams
ways these two groups of professionals
Associate. Fellows and Members can have long worked together to provide
could/should be working together? Can
also apply for Chartered Scientist status, specialised foods for those with particular
the hallmark of excellence for all science
dietitians benefit from the work of food
nutritional requirements such as infant and
disciplines, awarded under licence from
scientists and technologists?
baby foods, for coeliac individuals requir-
the Science Council. Through the applica- ing gluten-free foods and for those with
In this article, the Institute of Food
tion of sound science and technology, specialist metabolic disorders or disease-
Science and Technology, IFST, provides
IFST members aim to supply the public related malnutrition.
a brief insight into their work and aims to
with safe, wholesome, nutritious, tasty, at-
encourage dietitians to access further
tractive and affordable food. Due regard How can IFST help you?
information from the IFST website (www.
must be given to the environment, animal So how can dietitians find out more
ifst.org). There you will find statements
welfare and the rights of consumers. All about what is going on in the area of
on topical food issues, details of relevant
this must be achieved while safeguard- food science and technology? By attend-
seminars and meetings open to non-
ing the public. The Institute achieves this ing IFST meetings and seminars, which
members, a careers section and details
by defining, promoting and upholding are open to non-members and, while
relating to membership eligibility.
professional standards of competence, there, contribute to current debates and
integrity and ethical behaviour of its network. Use the IFST website as a source
Food science and technology
members. These are the same aims of the of information on topical issues: IFST is
IFST is the leading independent qualify-
dietetic and other healthcare professions. uniquely placed to provide independent,
ing body for food professionals in Europe
Several years ago, IFST invited nutrition- objective information on a variety of
and the only professional body in the
ists as key speakers to talk after their AGM. topical food related issues both to food
UK concerned with all aspects of food
All delegates thought the topics covered professionals and the public. Information
science and technology. Food science
were enlightening and that there was Statements summarise scientific knowl-
and technology covers many activities in
much that could be shared from both edge on a particular topic e.g. Food
the production and distribution of food,
sides; this continues to be true. Manufac- Allergy and, in cases where the science
including the areas of agriculture, fisheries
turers and researchers continue to work is insufficiently developed to support an
and related services. Food production is
on product reformulations, whether to IFST statement, IFST prepares summaries
the largest and most important economic
include healthier fats, or reduce salt levels, of relevant publications and information
activity in the world. The health and
or try to find nutrient alternatives which sources such as on Acrylamide or, previ-
welfare of people everywhere depends
are not equally as calorific or blamed for ously, on Avian flu and food.
on good agricultural yields and on the reli-
encouraging the consumer to eat even Keep up-to-date with IFST books,
able storage, successful processing and
more (as has been said of some artificial periodicals and information resources
safe handling of all types of food.
sweeteners). Those professionals with developed to stay abreast of new devel-
Food professionals, with skills in food sci-
detailed knowledge on good nutrition, opments. The website contains answers
ence and technology, work in many occu-
the healthiest fats and fatty acids or on to questions aimed at the public and
pations including industry (manufacturing,
running product acceptance trials could Advisory Statements such as on the safe
retailing and food service), universities and
share their knowledge with product handling of food at home and what to do
schools, government, research and devel-
development teams. All of the big food when the mains water supply becomes
opment, quality assurance and food law retailers now employ nutritionists and dieti-
contaminated. Stay informed by reading
enforcement. All these activities, and many tians so knowledge is shared and devel- the scientific view on current government
others, create a demand for well-qualified oped. Sharing understanding, experience consultations via IFST responses.
and experienced specialists who can play and knowledge will help develop better, Dietitians - use the IFST and its website
their part in the complex and increasingly healthier products for the consumer. (www.ifst.org) to help inform your work and
sophisticated food supply system. Food scientists and technologists have learn more about the science behind foods.
34 NHDmag.com Mar '10 - issue 52
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