The sustainability and integrity of the food and drink system has rarely been so front of mind and I am particularly privileged to be appointed to the role of President of the Institute of Food Science and Technology at this time. The Coronavirus pandemic is a very tragic situation, and we have all been in huge admiration of the health professionals fighting on our behalf on the front line, but it also gives us reason to applaud and recognise all those in food producers, manufacturers, logistics and retail working hard to ensure food reaches those in need. The crisis has given us all a newly enlightened view of the importance of food for sustenance and pleasure in our lives and those that bring it to our tables.

During my three‐year tenure as President, it is my ambition to ‘showcase’ our profession so that we, as the current experts in the field, receive acknowledgment for the vital work that we do and that this is highly valued in today's society. In bringing our work even more to the fore, I would hope that we can attract the brightest and the best into the world of food science and technology. Last year I had the pleasure to attend some of the rounds of the Young Scientist competition organised by IFST and I was impressed by the calibre of those coming into the field, but there is always more that we can do to attract more of the brightest and best. In demonstrating the challenges we face, the way that science can address those challenges and the sense of achievement that meeting those needs can bring, I am sure more will want to join us.

The food profession is a very broad one, covering all elements of the supply chain, many scientific disciplines and encompassing those in businesses, academia, government organisations and beyond. IFST has already embarked on increasing our membership base. One way to achieve this is for those from whatever background, be it chemistry, physics or nutrition, to recognise that if they are working in the food and drink sector, then they are part of the food science and technology family and we welcome them!

Our ability to embrace and harness new technologies and strategies will be key to providing access to safe, affordable, nutritious and not least enjoyable food for all in these challenging times ahead and I look forward to leading IFST as we strive to meet these needs.

Appointment of Helen Munday as new IFST President | IFST AGM 2020

We are pleased to announce the appointment of Helen Munday as IFST's new President. Helen has served the last year as President Elect and takes up her appointment from IFST's Annual General Meeting (AGM) which took place on 31 March 2020.

Due to the difficulties imposed through the current COVID‐19 crisis, the AGM, handing over of the Presidency and awards all had to be conducted on‐line.

We thank David Gregory for his time and significant contribution as President of IFST, during which time the Institute has continued to grow and prosper.

David will continue on the Board as Past President for two further years.

Find out more about Helen and her vision for her time as President here: ifst.org/news/helen‐munday‐president

During the AGM, the following trustees were also appointed:

Chris Gilbert‐Wood (independent consultant) as Chair of Scientific Committee, Prof. John O'Brien (independent consultant) as Chair of External Affairs, Dr. Craig Leadley (Campden BRI) as Chair of Publications and Helen Taylor (Technical Director, Cardiff Metropolitan University) as Chair of Professional Development.

IFST COVID ‐19 Advisory Group and Knowledge Hub

IFST has created a COVID‐19 Advisory Group to assess the impact of COVID‐19, propose relevant policy positions, signpost to credible resources created by others and generate additional complimentary IFST resources to populate our COVID‐19 Knowledge Hub with scientifically robust and practical guidance for individuals and for food operations. The Group is working closely with our internal IFST communities, other professional bodies and external government agencies and departments to equip everyone with the best advice at this time.

Meet the COVID ‐19 Advisory Group

Chair Chris Gilbert‐Wood (also Chair of IFST Scientific Committee)

Committee Members Ivan Bartolo, Sue Bell, Julian Cooper, Sterling Crew, Sam Jennings, Alex Kent, Andy Kerridge, Peter Littleton, Louise Manning, John Points, Denis Treacy, Peter Wareing.

And from the IFST Team Natasha Medhurst and Rachel Ward.

Our IFST Team, in collaboration with the COVID‐19 Advisory Group, has created a range of guidance documents for individuals, as well as smaller and larger food operations in a comprehensive COVID‐19 Knowledge Hub with practical advice and links to other trusted resources to help you understand and manage the current situation. To help us further support you, please get in touch with your COVID‐19 questions by email at info@ifst.org ■

Access the Hub here: ifst.org/covid‐19‐knowledge‐hub

IFST bestows Honorary Fellowship on three members

We are delighted to announce that IFST has bestowed its Honorary Fellowship Award on three of its most esteemed members following the Annual General Meeting (AGM).

This highly prestigious award is made to recognise Members or Fellows who have made extensive personal contributions to the working and progress of the Institute and to the food science and technology profession. This year IFST awarded Honorary Fellowship to: Margaret Patterson OBE, Hon. FIFST, Sterling Crew, Hon. FIFST, Professor Maureen Edmondson, Hon. FIFST.

Watch their acceptance speeches here: https://youtu.be/S3WaLwMF3ms

We value the important contribution that volunteers bring to the work and life of the Institute. Without the contribution of our volunteers who serve on committees, branches and special interest groups, we would find it difficult to achieve the strategic priorities set out by the Board of Trustees.

In 2017 we therefore introduced the Impact Award as a way in which volunteers could be recognised for the many great activities and innovations that they undertake and which contribute to IFST's strategic priorities.

This year, the Impact Award was awarded to two of our regional Branches! Our two worthy winners were: IFST Northern Ireland Branch and Eastern Branch.

Northern Ireland Branch's winning activity

A sub‐committee of the Northern Ireland Branch formed the local organising committee to oversee the delivery of the 20th International Conference on Campylobacter, Helicobacter & Related Organisms (CHRO), held in Belfast on 8‐11 September 2019. This was a very successful event with positive feedback from delegates. The conference attracted 322 delegates from 35 countries, with 14 exhibitors providing sponsorship.

There were 284 abstracts submitted, 16 parallel sessions, four workshops and poster presentations and also a keynote presentation by Nobel Laureate Robin Warren.

Margaret Patterson and Robin Warren at CHRO 2019

Conference on Hygienic Design of Food Processing

Eastern Branch's winning activity

On 31 October 2019 Eastern Branch ran its first Conference on Hygienic Design of Food Processing. The event was jointly organised and supported by IFST, the European Hygienic Engineering Design Group (EHEDG) and the National Centre for Food Manufacturing, University of Lincoln, which also hosted.

The Conference attracted 53 attendees, including students (free registration), food manufacturers, food retailers, auditors and suppliers of products and services to the food industry.

We received excellent feedback from the event and it is hoped that this will be a start to further collaborations with EHEDG.

Congratulations to Northern Ireland and Eastern Branch!

The Sensory Science Group (SSG), one of the IFST's Special Interest Groups, is not just for sensory scientists! It's open to anyone with an interest in sensory science, consumer science and related fields.

It's a great resource for any stage of your career ‐ if you are new to the industry, or a student, you can build your network as well as your skills and knowledge. If you have been in the industry a little or (a lot!) longer, there are opportunities to interact with existing contacts and meet new people, learn what's new in sensory and contribute to the industry in various ways.

SSG members come from a variety of backgrounds, including academia, specialist agencies and organisations, FMCG companies and independent consultants and freelancers. The committee is split into five working groups bringing focus to each area, while gaining from the range of experience our members bring.

Accreditation & Education

Managing the Foundation, Intermediate and Advanced (Chartered Sensory Scientist) awards in sensory science for the IFST. Ensuring they are relevant, up to date and meeting the needs of students and course providers.

Ethical & Professional Standards

Upholding professional standards in sensory science by creating the IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods and coordinating IFST's membership of the BSI Sensory Analysis Committee (linked to ISO).

Events

Organising events, including workshops and conferences, to keep anyone with an interest in sensory and consumer sciences up‐to‐date with new concepts and techniques and to provide networking opportunities.

Communications

Promoting the activities of the SSG and its Working Groups by facilitating information flow across and between members of the SSG and IFST overall.

Student & Early Career

Creating awareness of sensory science amongst students and early career researchers across multiple disciplines and developing networks between students and professionals.

SSG Events

As well as the committee meeting three times a year, the SSG organise a yearly sensory science conference and a number of workshops.

All the areas covered relate to the sensory perception of food and drink, including data analysis and statistics, market trends, consumer acceptance and preference, psychology and neuroscience, the impact of social networking and health and wellness.

For example, over the past year attendees have learnt about and discussed a range of topics including:

• The importance of a good story when presenting data (Noel, Narrative and Numbers),

• How lucky we are to be in an age where computers can analyse complex data for us! (Changing Perspectives in Sensory Science ‐ Past, Present and Future),

• How much should we focus on individuals’ differences? (Celebrating Individuality)

SSG Accreditation & Education

Over three and a half thousand people have taken an IFST accredited sensory science course! This is one of the few accredited sensory examination schemes in the world and is managed by the SSG on behalf of the IFST.

Those holding the advanced award (RSensSci) are also able to call themselves Chartered Sensory Scientists, providing a level of professional recognition previously unavailable in the sensory science field.

The foundation and intermediate syllabuses provide an important backbone for those seeking to expand their knowledge of sensory science. Students range from undergraduates studying for food related degrees to food industry professionals looking to upskill and develop their career.

SSG Ethical and Professional Standards

If you are involved in setting up or running sensory and consumer research, it's well worth taking a look at the IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods, an IFST policy statement available on the website. There you can find information covering current best practice both in industry and academia, as well as recommendations for conducting sensory testing on products, including non‐standard foods and processes.

SSG's Ethical and Professional Standards working group also coordinates IFST's membership of the BSI Committee for Sensory Analysis, and through this contributes towards ISO activities related to sensory evaluation.

How to get involved

We recently asked members why they enjoyed being part of the SSG. Here are some of the reasons:

• Professional Recognition ‘Being part of an established body’

• Shaping the Future ‘Driving forward the exciting world of sensory and consumer science’

• Awareness of Latest Developments ‘Learning about new methods and techniques’

• Participating ‘An opportunity to contribute and give something back’

• Knowledge Sharing ’Taking part in discussion forums’

• Networking ‘Building my network of sensory professionals’

• Advancing the Status of Sensory Science ‘Promoting sensory to the wider food science community’

If you are interested in sensory and consumer science, we'd love to hear from you at info@ifst.org

And look out for our upcoming events on the IFST Website: ifst.org/events.

Kate Bailey , Senior Sensory & Consumer Scientist, Kerry Europe & Russia; SSG Communications Vice Chair

中文翻译：

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总裁和IFST新闻

食品和饮料系统的可持续性和完整性从来没有像现在这样摆在人们眼前，我特别荣幸地被任命为食品科学技术研究所所长。冠状病毒大流行是一个非常悲惨的情况，我们都对前线代表我们奋战的卫生专业人员深表钦佩，但是这也使我们有理由为食品生产商，制造商，物流业和零售业努力工作以确保满足需要的人。这场危机使我们所有人对食物对于我们生活中的维持和愉悦以及将食物带到我们餐桌上的重要性具有新的启发。

在我担任总统的三年任期内，我的雄心是“展示”我们的职业，以便使我们作为该领域的现任专家能够受到我们所做的重要工作的认可，并得到当今社会的高度重视。我希望使我们的工作更加脱颖而出，希望我们能够将最聪明的人吸引到食品科学和技术领域。去年，我很高兴参加了由IFST组织的一些青年科学家竞赛，我对进入该领域的人的才能印象深刻，但是我们总是可以做更多的事情来吸引更多最聪明的人参加。最好。在展示我们面临的挑战，科学应对这些挑战的方式以及满足这些需求所带来的成就感时，我相信会有更多人加入我们的行列。

食品行业是一个非常广泛的行业，涵盖供应链的所有要素，许多科学学科，并涵盖企业，学术界，政府组织及其他领域。IFST已经着手扩大我们的会员基础。实现此目标的一种方法是让无论来自化学，物理或营养领域的任何背景的人都认识到，如果他们从事食品和饮料行业，那么他们将成为食品科学技术大家庭的一员，我们欢迎他们！

我们具有接受和利用新技术和策略的能力，对于在未来充满挑战的时刻为所有人提供安全，负担得起，营养丰富且尤其是令人愉悦的食物至关重要，我希望在努力满足这些需求的同时引领IFST。

任命海伦·芒迪（Helen Munday）为IFST新任主席| IFST年度股东大会2020

我们很高兴宣布任命海伦·蒙迪（Helen Munday）为IFST的新总裁。海伦曾在去年的总统选举，并采取了从IFST年度股东大会（AGM），其中发生在31月2020她的约会。

由于当前的COVID-19危机带来的困难，年度股东大会，主席的移交和颁奖都必须在线进行。

我们感谢大卫·格雷戈里（David Gregory）担任IFST主席期间所做的宝贵贡献，在此期间，研究所不断发展壮大。

大卫将继续担任前任董事长，任期两年。

在此处了解有关海伦及其担任总统职务的愿景的更多信息：ifst.org/news/helen-munday-president

股东周年大会期间，还任命了以下受托人：

克里斯·吉尔伯特·伍德（Chris Gilbert-Wood）（独立顾问）担任科学委员会主席，约翰·奥布莱恩（John O'Brien）教授（独立顾问）担任对外事务主席，克雷格·利德利（Craig Leadley）博士（坎普登BRI）担任出版物主席，海伦·泰勒（Helen Taylor）（技术总监，加的夫都市大学）担任专业发展主席。

IFST COVID-19咨询小组和知识中心

IFST已成立了一个COVID-19咨询小组，以评估COVID-19的影响，提出相关政策立场，使用他人创建的可靠资源的路标，并生成额外的IFST补充资源，以科学，可靠和实用的指导来填充我们的COVID-19知识中心适用于个人和食品运营。该集团正在与我们的内部IFST社区，其他专业机构以及外部政府机构和部门紧密合作，以在此时为每个人提供最佳建议。

与COVID -19咨询小组会面

主席克里斯·吉尔伯特·伍德（兼IFST科学委员会主席）

委员会成员Ivan Bartolo，Sue Bell，Julian Cooper，Sterling Crew，Sam Jennings，Alex Kent，Andy Kerridge，Peter Littleton，Louise Manning，John Points，Denis Treacy和Peter Wareing。

来自IFST团队的Natasha Medhurst和Rachel Ward。

我们的IFST团队与COVID‐19咨询小组合作，在综合的COVID‐19知识中心中为个人以及小型和大型食品运营创建了一系列指导文件，并提供了实用建议以及与其他可信赖资源的链接。帮助您了解和管理当前情况。为了帮助我们进一步为您提供支持，请通过电子邮件联系您的COVID‐19问题：info@ifst.org■

在此处访问集线器： ifst.org/covid‐19‐knowledge‐hub

IFST授予三名成员名誉研究员

我们很高兴地宣布，IFST在年度股东大会（AGM）之后，为其三位最受尊敬的成员授予了荣誉奖学金。

该殊荣是为了表彰为协会的工作和进步以及对食品科学和技术专业做出了广泛个人贡献的会员或研究员。IFST今年将荣誉奖学金授予了：玛格丽特·帕特森OBE（荣誉）。FIFST，船员，议员 FIFST，Maureen Edmondson教授阁下。FIFST。

在这里观看他们的接受演讲： https : //youtu.be/S3WaLwMF3ms

我们珍视志愿者为研究所的工作和生活做出的重要贡献。没有我们在委员会，分支机构和特殊利益集团中服务的志愿者的贡献，我们将很难实现董事会确定的战略重点。

因此，我们在2017年推出了影响力奖，以表彰志愿者因其开展的许多伟大活动和创新而做出的贡献，这些贡献和贡献对IFST的战略重点做出了贡献。

今年，“影响力奖”被授予了我们两个地区分公司！我们两个值得的获奖者是：IFST北爱尔兰分公司和东部分公司。

北爱尔兰分公司的获奖活动

北爱尔兰分支机构的一个小组委员会成立了当地的组织委员会，以监督于2019年9月8日至11日在贝尔法斯特举行的第20届国际弯曲杆菌，幽门螺杆菌及相关生物会议（CHRO）的交付。这是一次非常成功的活动得到与会代表的积极反馈。会议吸引了来自35个国家的322名代表，其中14家参展商提供了赞助。

提交了284个摘要，16个并行会议，四个研讨会和海报演示，以及诺贝尔奖获得者Robin Warren的主题演讲。

玛格丽特·帕特森和罗宾·沃伦出席CHRO 2019

食品加工卫生设计会议

东方分公司的获奖活动

2019年10月31日，东方分公司召开了首届食品加工卫生设计会议。该活动由IFST，欧洲卫生工程设计小组（EHEDG）和林肯大学国家食品制造中心共同组织和支持。

会议吸引了53位与会者，包括学生（免费注册），食品制造商，食品零售商，食品工业产品和服务的审核员和供应商。

我们从活动中收到了很好的反馈，希望这将是与EHEDG进一步合作的开始。

祝贺北爱尔兰和东部分公司！

IFST特别兴趣小组之一的感觉科学小组（SSG）不仅适合感觉科学家！它对感官科学，消费科学和相关领域的任何人开放。

对于您的职业生涯的任何阶段来说，这都是一个宝贵的资源-如果您是该行业的新手或学生，则可以建立自己的网络以及您的技能和知识。如果您在该行业工作了一段时间或（很长时间！），那么就有机会与现有联系人互动并结识新朋友，学习感官上的新事物，并以各种方式为行业做出贡献。

SSG成员来自各种背景，包括学术界，专业机构和组织，快速消费品公司以及独立顾问和自由职业者。该委员会分为五个工作组，将重点放在每个领域，同时从我们的成员带来的经验中受益。

认证与教育

IFST的感官科学管理基础，中级和高级（特许感官科学家）奖。确保它们与时俱进，与时俱进并满足学生和课程提供者的需求。

道德与专业标准

通过创建《 IFST食品感官分析的道德和专业实践准则》并协调IFST的BSI感官分析委员会成员（与ISO挂钩）来维护感官科学的专业标准。

大事记

组织各种活动，包括研讨会和会议，以使对感官和消费科学感兴趣的任何人都可以及时了解新概念和新技术，并提供交流机会。

通讯技术

通过促进SSG和IFST成员之间的信息交流，促进SSG及其工作组的活动。

学生和早期职业

在跨学科的学生和早期职业研究人员之间建立感官科学意识，并在学生和专业人士之间建立网络。

SSG活动

除每年召开三次委员会会议外，SSG还组织了一次年度感官科学会议和许多研讨会。

涵盖的所有领域都与食物和饮料的感官感知有关，包括数据分析和统计，市场趋势，消费者的接受和偏爱，心理学和神经科学，社交网络以及健康和保健的影响。

例如，在过去的一年中，与会者了解并讨论了一系列主题，包括：

•展示数据（Noel，叙事和数字）时讲好故事的重要性，

•在计算机可以为我们分析复杂数据的时代，我们多么幸运！（感官科学的变化观点-过去，现在和未来），

•我们应该在多大程度上关注个人差异？（庆祝个性）

SSG认证与教育

超过三千五百人参加了IFST认可的感官科学课程！这是世界上少数获得认可的感官检查计划之一，由SSG代表IFST管理。

那些获得高级奖（RSensSci）的人也可以称自己为特许感官科学家，从而提供了感官科学领域以前无法获得的专业认可。

基础课程和中级课程为那些寻求扩展感官科学知识的人提供了重要的基础。学生的范围从攻读食品相关学位的本科生到希望提高技能并发展自己的职业的食品行业专业人士。

SSG道德和专业标准

如果您参与设置或进行感官和消费者研究，那么值得一看的是《 IFST食品感官分析的道德和专业实践指南》，该指南可从网站上获得。在这里，您可以找到涵盖当前行业和学术界最佳实践的信息，以及对产品（包括非标准食品和工艺）进行感官测试的建议。

SSG的道德和专业标准工作组还协调IFST的BSI感官分析委员会成员，并以此促进与感官评估有关的ISO活动。

如何参与

我们最近询问了成员为什么喜欢加入SSG。原因如下：

•专业认可“成为成熟机构的一部分”

•塑造未来'推动感官和消费科学的激动人心的世界'

•了解最新动态“学习新方法和技术”

•参加“有贡献和回报的机会”

•知识共享“参与讨论论坛”

•建立网络“建立我的感官专业人员网络”

•提升感官科学的地位'向更广泛的食品科学界促进感官'

如果您对感官和消费科学感兴趣，我们很乐意通过info@ifst.org与您联系。

并在IFST网站上关注我们即将举行的活动：ifst.org/events。

凯特·贝（Kate Bailey），凯瑞欧洲和俄罗斯高级感官和消费者科学家；SSG通讯副主席