IFST elects new vice-president

By Gwen Ridler

- Last updated on GMT

Michael Bell has been elected IFST vice president
Michael Bell has been elected IFST vice president
Michael Bell, executive director of the Northern Ireland Food and Drink Association (NIFDA), has been elected vice-president of the Institute of Food Science & Technology (IFST).

Bell was invested during IFST’s annual general meeting on 13 March 2018.

He has more than 34 years’ experience in the food and drink industry, working closely with retailers in Ireland and Malta and having served as a member of the board of Ormeau Bakery prior to his role with the NIFDA.

A chartered food scientist and fellow of the IFST, he also is chairman of the Northern Ireland Agricultural Research and Development Council and is a member of the Safefood Expert Advisory Committee.

‘Superb legacy to build on’

Commenting on his appointment, Bell said: “I am looking forward to supporting the IFST and its members during the most exciting time for UK agri-food. We have a lot of building to do, but together, we have a superb legacy to build on.”

This month also saw IFST urge UK food science and technology students to take part in its Young Scientist Competition, which showcases students with a future career in the food sector and gives them the chance of winning £250.

Shortlisted students will be invited to present their current or recently completed food-related projects, from areas such as food science, food technology, human nutrition, sensory science, food safety management and consumer behaviour, to a panel of top food industry specialists.

Competition panellists

Panellists this year include meat processor DawnMeats, retailers Marks & Spencer and Sainsbury’s, as well as a number of independent consultants.

The closing date for entries is 28 March. Visit the Institute’s website, www.ifst.org​, for more information.  

Meanwhile, the quest for trailblazing food science and technology students is underway, with the launch of the annual Ecotrophelia awards,​ backed by food and drink research and services organisation Campden BRI and the IFST.

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