With our planet’s population estimated to reach more than 9 billion by 2050, the world faces many pressing food demands. In order to help food scientists and technologists meet these challenges, the Institute of Food Technologists (IFT) and the Institute of Food Science and Technology (IFST) announced a new joint-membership program.
“This joint membership provides members with the opportunity to take advantage of a wide array of international resources which can help face the challenges of a food supply chain that is becoming increasingly diverse, complex, and global,” said IFT President Colin Dennis, PhD, CFS.
Open to food sector professionals based in the United Kingdom, individuals who participate in this program will be full members of IFST, and, as an add-on to their membership, will also receive IFT member benefits, including:
• Digital access to Food Technology magazine
• Membership and the ability to participate fully in the British Section of IFT, including section events and leadership positions
• Access to valuable professional and career resources developed by IFT, including complimentary live and on-demand IFT webcasts
• In-person and virtual networking opportunities with an international community of food professionals
• Member discounts on Certified Food Scientist (CFS) application fees and recertification, online courses, short courses, the Journal of Food Science, IFT annual event fees, IFT Press books, and more
Members new to IFST can take advantage of a variety of their member benefits, including:
• IFST’s Food Science & Technology (FS&T) magazine
• IFST’s monthly e-newsletter
• Connect with other IFST’s members through its range of subject interest areas, regions, online discussions, LinkedIn groups, and our online member finder
• Discounted access to conferences and events, such as IFST’s Spring Conference
• Free online access to the International Journal of Food Science & Technology (IJFST)
• Professional recognition through a range of specialist professional registers
“The challenge presented by the recent UN announcement of a 'decade of nutrition' to run from 2016-2025 is immense. Food scientists and technologists in disciplines from farm to fork across all geographies will need to be engaged collaboratively in this program,” said Jon Poole, IFST Chief Executive I’m excited about this new partnership between IFST and IFT which will facilitate enhanced communication, collaboration and the potential to meet ambitious goals.”
