Consumption milk pasteurisers can be run much longer than 8 hours

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Events

Wed

Apr

IFST Spring Conference SC20: The Appliance of Food Science (2020 EVENT CANCELLED)

Our Spring Conference (SC20) is entitled ‘The Appliance of Food Science’ and will take place in central London on 1 April 2020.

Mon

Apr

11th International Conference on Food Safety, Hygiene and Regulatory Measures

Tue

Apr

Cheese Expo (2020 EVENT CANCELLED)

A gathering of over 4,000 cheese industry leaders, suppliers, marketers and more will gather to share information about cheese technology, new products, whey opportunities, product safety, marketing and additional issues affecting our industry.

Wed

Apr

IFST SC20 Webinar Series: Sustainable Nutrition - A business case for sustainable diets

Speaker: Mark Driscoll, Founder and Director, Tasting the Future

Mark is Founder and Director of Tasting the Future, a not for profit sustainable food systems consultancy. He is a global expert in and a passionate advocate for the need for food systems change. He has over years 30 experience of working with businesses, governments and civil society organisations on solutions that address some of the key social and environmental challenges confronting our global food system. He has developed and led large sustainable food programmes with organisations including WWF and Forum for the Future, focussing on policy and practice at the intersection of health, nutrition and sustainability. Mark graduated from Wye College (London University) with a degree in agriculture and environmental science. He sits on a number of advisory boards for business, government and non-profit organisations. He also writes and blogs extensively on issues and trends impacting on the food system.

Abstract: Feeding almost 10 billion people with healthy, nutritious, sustainably produced foods will be one of the key challenges of our time. It’s going to require radically different business models and new collaborations between business, governments and the civil society, which are already starting to emerge.

In this presentation Mark will highlight why sustainable nutrition and diets are important to business success (the business case), highlight what sustainable nutrition looks like in practice and how organisations can align their own strategies to improve planetary and human health. Mark will highlight a number of key trends that provide opportunities for businesses to achieve sustainable dietary outcomes. This includes regenerative agriculture, plant-based diets, novel ingredients (including orphan crops), tackling food waste and the need to reconnect citizens with food.

Wed

Apr

IFST SC20 Webinar Series: Reformulation: When less isn't less - making reformulation work

Speaker: Ian Noble, Senior Research, Development & Quality Director, Mondelez International

Ian Noble leads Mondelēz’s Chocolate Technology Group, accountable for the strategic technical innovation agenda for brands including Cadbury’s Dairy Milk and Milka around the world. He is also the site leader for the Bournville Global Technical Centre in Birmingham. Prior to joining Mondelez, Ian led the Global Emerging Snacks Technology group for PepsiCo R&D where he was responsible for creating and delivering new technologies for emerging products. Ian joined PepsiCo in 2007 from Unilever he was latterly the Global FoodService Beverages R&D Director. He has enjoyed an international career working in many countries.

Ian is committed to strengthening the UK Food System’s technical agenda to enable greater productivity, growth and sustainability for this vital sector of the UK’s economy. He chairs the Food Innovation Network Advisory Board, and is a member of several external advisory boards including the Global Food Security Strategy, N8 AgriFood and the Future Food Beacon at Nottingham University, and Chairs the UK Food Sector KTN.

Tue

Apr

10th Annual European Food Sure Summit (POSTPONED)

Leaders from the largest food and beverage companies across Europe come together to learn about emerging laws and regulations.

Consumption milk pasteurisers can be run much longer than 8 hours

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