UK Government food strategies appear to be like the buses right now. Nothing for years and then two are published within the space of a week. The first, launched on 27 July, was Tackling obesity: empowering adults and children to live healthier lives, a policy paper published by Department of Health and Social Care. The second, released just two days later, was The National Food Strategy Interim Report – A Response to COVID-19 published by Henry Dimbleby on behalf of Defra. Whilst both reports attempt to tackle a broad range of issues and challenges around food and health, the main emphasis of the two reports and the associated press commentary is on tackling obesity and, more generally, encouraging healthy eating. The media has been very quick to focus on the food sector and the role it should play in offering healthier choices through reformulation of existing products and through clearer labelling. As responsible food professionals I know we will all continue to strive to do all we can with these goals in mind. Both reports have been published against a backdrop of COVID-19. The pandemic itself and the subsequent threat of a significant economic downturn have forced very many of us to reevaluate our lives and our life-style choices. For some, the reaction has been to ‘comfort eat’ or turn more to take-aways as a replacement to eating out. Others have taken to more cooking at home and eating more healthily. Sadly, others, due to economic necessity, have had to face the reality of having to rely on food banks. For those finding themselves with extra time on their hands, some have taken to running and cycling in parks whilst others have tended towards watching more box sets and binge-watching TV. And this, surely, is the biggest challenge of all when developing a strategy aimed at tackling obesity. Much of the success will, ultimately, be down to consumers’ behaviours and, in particular, their responses to the various approaches being put forward. Tackling obesity will call on the experience and expertise of the very widest definitions of food scientists and technologists – from those involved in new product development and reformulation through to those working in sensory and consumer behavioural sciences - from those working in nutrition through to food regulatory. The media so often use these opportunities to criticise and blame the food sector. Let us all take the opportunity to demonstrate the huge positive contribution that food science and technology can make in helping tackle this issue. Jon Poole, Chief Executive, IFST During this continuing pandemic, IFST is adding further resources to our COVID-19 Knowledge Hub (ifst.org/covid-19-knowledge-hub) as issues arise. We are also continuing to liaise closely with the Food Standards Agency (FSA), Food Standards Scotland (FSS) and Defra contacts to discuss new scientific findings and their implications for the food system as a whole. UK Research and Innovation (UKRI) is now funding research to identify the food system impacts of COVID-19 and learnings to take forward for improvements in resilience and public health. This programme includes an Economic and Social Research Council-funded 12-month project investigating Food System Impacts of COVID-19 led by the Centre for Rural Policy Research, University of Exeter. IFST has been invited onto their Steering Panel along with experts in sustainability, food supply and trade across dairy, meat, fish, flour, fresh fruit and vegetables, and in food policy including FSA, Defra and Public Health England to support Prof. Winter and his research team. Investigations will explore the extent of continuity and dislocation in the UK food supply chain and identify the needs for change, as well as any potential barriers and supporting incentives, investment and adjustments needed to support positive change and future resilience in food supply. IFST will disseminate the project's findings as this work progresses over the next 12 months. UKRI is providing £5m to support a Centre for Doctoral Training (CDT) focused on developing the next generation of interdisciplinary food systems thinkers. IFST considers the training of future researchers and other technical professionals in food systems of prime importance to its capability to contribute effectively to the future of the food system. We are in contact with various bidding consortia and providing letters of support where relevant. IFST is looking forward to engaging with the successful funded consortium by offering and promoting three-month placement(s) for doctoral students and providing contextual insights into the development and running of programmes at the resulting Food Systems Centre for Doctoral Training. Our IFST webinar programme is providing exciting opportunities to learn about newly implemented remote technologies use in auditing and the wider topic of digitisation in the food system. As part of this focus on digital technologies, IFST is also offering the chance to use a Digitisation Readiness Tool to measure the digital maturity of your organisation and create your own plan to digital business success courtesy of Digital Catapult and MTC. Check our IFST events pages and newsletters to make sure you don't miss any details and to get involved. IFST has been looking to share its professional members’ experiences to build a collective knowledge-base and promote technical excellence. In our new series of ‘Ask The Expert’ articles in Food Manufacture (https://bit.ly/32LyGOe), we have been asking members to share their career journeys, technical highlights and learnings. Our goal is to showcase the impact we make and inspire the next generation through real-life examples of the diversity and challenges we face in the food sector. Engaging with education and careers activities is essential to encourage the next generation of high calibre individuals into our sector. Opportunities to promote food professional careers include becoming a STEM ambassador, a mentor, supporting an IFST LaunchPad event or offering an internship to a student. Get in touch for more details and to get involved by emailing us at info@ifst.org. Rachel Ward, Scientific Policy Director, IFST The new, updated and extended version of this book has now been published and is available to purchase as a hard copy or e-book. The book is priced at £100 for non-members and IFST members will receive a 50% discount (£50). To order your copy, please call the Membership Officer, Sarah Drumm on +44 (0) 20 7348 1902. This revised and updated version provides guidance to all those involved in producing, using and interpreting microbiological criteria in the food and catering industries. It has been written by professional food microbiologists within our membership, who have between them a huge amount of experience in food manufacturing, food retailing, public health, food examination and government, and in consultation with colleagues who are also expert in these fields. The microbiological criteria figures provided are derived from the practical experience of the authors as well as industry best practice, existing specifications, guidelines and standards. This new 2020 version explains the role of microbiological testing and criteria in support of a safe food supply. It includes European Commission legislation and provides details on other advances to reflect the current understanding and concepts relevant to microbiological criteria and their application for food quality and safety. It also retains the easy-to- use look-up tables of microbiological criteria for different types of food groups found in the previous version. There is extensive referencing throughout the book providing links to the definitive scientific peer-reviewed publications and standards. IFST is hugely grateful to the members of the Working Group, who have carefully reviewed and updated this important reference guide, for their dedication and determination to share best practice in this challenging area for the benefit of the whole food system. Many other IFST members and colleagues have also given generously of their time to contribute to and comment upon this new, updated and improved revision. We have every confidence that it will prove as useful as the 1999 version. Congratulations to Imogen Allen from University of Reading, who has won our Science Communication Competition with her article titled Hakuna Matata: are insects the future of food? This competition provided students with an opportunity to practise their science communication skills by answering the question: ‘Can farming edible insects fulfil the growing demands of the growing world population, whilst also being sustainable?’ in the form of an innovative and engaging article. Imogen's winning article is reproduced at the end of IFST News on page 11. We are delighted to announce that IFST's International Journal of Food Science & Technology (IJFST), has seen a significant increase in its Impact Factor from 2.281 in 2019 to 2.773 in the 2020 Journal Citation Reports (JCR). Its ‘sister journal’, Journal of Food Processing and Preservation (JFPP), is also celebrating an increase in Impact Factor from 1.228 in 2019 to 1.405 in 2020. IJFST's purpose is to promote new knowledge and techniques in the food sciences and particularly to serve the industrial and research communities by providing high quality refereed original papers in food science and technology. Both technical and research papers are considered for publication. JFPP presents readers with the latest research, knowledge, emerging technologies and advances in food processing and preservation. Encompassing chemical, physical, quality and engineering properties of food materials, the journal provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. Jon Poole, Chief Executive of IFST says: ‘We are delighted to see significant rises in Impact Factors in both these journals. This is confirmation that the articles being accepted and published in these journals are being recognised for their relevance and impact. My congratulations goes especially to Editor-in-Chief, Prof Charles Brennan and the rest of the editorial team for this achievement. IJFST is available free to view for all IFST members and we encourage members to publish their research papers in our journal. We are committed to producing a wide range of publications on topics within food science and technology. From our quarterly Food Science and Technology magazine to extensive food science statements, IFST publications provide a reliable source for everything food science and technology. Recent highlights from IJFST are shown on page 10. As a sustainable alternative to livestock consumption, insect protein has applications beyond meat substitution. However, strategies to normalise entomophagy in the US have been less explored than in Europe. Two online surveys (N = 1005 U.S. consumers) identified the most appropriate products, from a list of 30, for insect protein powder incorporation by evaluating willingness to try (WTT). Consumers reported perceived risks for negative WTT and the effect of entomophagy benefit information (EBI) on WTT was measured. Overall, 72% of consumers were willing to consume at least one insect-containing product. The three most appropriate products were protein/energy bars, chips/ snack crackers and protein shakes. Bakery/ cereal products garnered positive WTT by >54% of consumers, followed by snacks/ candy (53%). Unfamiliarity with insects as food was the most cited risk. EBI presentation significantly increased (alpha < 0.05, McNemar's test) positive WTT for all products. Once unfamiliarity is overcome through trial, negative emotions and concerns about sensory quality can be addressed. Ardoin and Prinyawiwatkul, 2020, DOI: 10.1111/ijfs.14612 The volatile organic compounds (VOC) and sensory characteristics of milk and mozzarella from farms with different rearing systems were compared. Milk samples were taken from nine intensive (INT) and 13 semiextensive farms (EXT) in the grazing period. VOC were analysed by SPME-GC-MS and sensory evaluation was carried out by paired comparison. The volatile profiles of milks were significantly different: acetone and isopropyl alcohol characterised INT milk, pentanoic and decanoic acids, hexanal, ethylacetate, toluene and dimethyl sulphide characterised milk from EXT farms. Based on sensory evaluation, milk from the two sources can be distinguished by odour and colour, mozzarella only by colour. It was hypothesised that heating during the stretching phase of mozzarella production caused volatilisation of many milk compounds and formation of new aroma active molecules that overcame the ‘primary odours’ of milk. Natrella et al., 2020, DOI: 10.1111/ ijfs.14671 The potato processing industry has a high degree of waste, which currently has low added value, being used primarily for animal feed. However, potato wastes offer a broad range of interesting components, such as antioxidants, starch, protein or fibre, with potential applications in the food and nonfood industries. The recovery of these high value fractions using efficient multistage and multiproduct processes could be of interest. This general overview of the valorisation of potato wastes offers an updated account of the main residual parts generated during potato harvesting and processing, the high value bioactive components and the potential of emerging extraction techniques over conventional ones. In addition, innovative applications are discussed to highlight the potential benefits of these underutilised and undervalued fractions. Torres and Domínguez, 2020, DOI: 10.1111/ ijfs.14228 Strawberries (Fragaria x ananassa cv. Cadonga) are highly perishable fruits; their storage life is often less than a week. In this study, Aloe arborescens gel was used as a postharvest treatment to maintain strawberry quality. Strawberries coated with edible A. arborescens gel were packaged in a polypropylene box and stored. Fruit titratable acidity, pH, soluble solid content, ascorbic acid, total phenols, total flavonoids, total anthocyanins and antioxidant activity evaluated by two different tests (DPPH and ABTS) were measured during 14 days of storage. Significant differences were found (P < 0.05) for the samples treated with A. arborescens compared to the control. During conservation, use of Aloe gel maintained lower values for total soluble compounds, a higher concentration of total phenols and ascorbic acid, and a better antioxidant activity when compared to the control. The anthocyanin content remained largely unchanged throughout. Winning article in the Science Communication Competition by Imogen Allen, University of Reading Zoonoses, antibiotic resistance, emissions: animal consumption is a triple threat. COVID-19, said to originate from a meat market, has killed over 350K worldwide already1. As the pandemic rages, destroying lives and livelihoods, it is only natural to consider more sustainable options for feeding growing populations: would farming insects mean no worries, or precipitate the end of our days? Furthermore, per kilo of digestible food, cows require 12-14 times more land and feed than insects. They also emit five times more carbon dioxide per kilogram of body mass gain and require 56 times more water per gram of protein produced4. Not only do they eat less, insect agriculture could actually regenerate inedible waste, converting 1.3bn tonnes of biowaste per year into edible food3. Perhaps, however, Simba's initial reaction is not entirely unfounded. Currently waste-fed insects are only used for feed5. We simply do not know the pathogenic, allergenic and contaminant risk consequences of trillions of insects eating billions of tons of biowaste6. Insects are vectors of ‘medically relevant pathogens’ so zoonotic infections could arise without stringent safety controls3. As the FAO notes, ‘intensive insect rearing facilities will also be subject to the same pressures exhibited in animal production’3. Risks would also be apparent in the intensive treating of insects with antibiotics required to control infectious disease. Antibiotic-resistant bacteria are already one of the biggest threats to global health, food security and development7. Swapping vertebrates with insects will not eradicate the need for antibiotics8 or their potential for misuse. Add to this the risk of accidental release. Corn, beans and alfalfa in Mexico are already routinely attacked by the grasshopper Sphenarium purpurascens9. Schistocerca gregaria, a desert locust, has also been estimated to destroy crops to the value of US$2.5bn and hundreds of thousands of tons of grain10. Swarms of escaped insects could lead to ecological catastrophe and have knock on effects on other parts of the food supply system. Biocontainment, safety controls and processing biowaste to ensure nutritional consistency could prove resource intensive and expensive, but getting it wrong could be fatal5. Unlike Simba, most humans do not need animal protein. Balancing legumes, nuts and seeds can adequately meet our protein requirements11 with less public health risks. Wealthy economies would not need insect agriculture if we stopped feeding 36% of the world's crop calories to animals, cut out animal waste and emissions, and put plants directly on our plates12. On 1 April 2020 IFST's Spring Conference (SC20) was due to take place in central London. SC20 was entitled The Appliance of Food Science, with the primary initiative to showcase the application of the most efficient, up-to-date and innovative technologies throughout the food sector. Due to the ever-evolving nature of the food industry to continuously meet the expanding population growth and align with the interchanging consumer demands, SC20 aimed to deliver evidence-based, practical solutions that businesses could consider and potentially implement into their operating systems in the future. Due to the COVID-19 pandemic, SC20 inevitably had to be cancelled. However, IFST adapted to this situation by providing an online webinar series ensuring students, graduates, industry and academic professionals alike did not miss out on the opportunity to receive the vital information addressed in the conference programme. The SC20 webinar series retained the basis of the original SC20 programme by delivering content on the core themes of food safety and authenticity, sustainability, nutrition and the maintenance of food organoleptic properties. An addition to the programme included the incorporation of several webinars on COVID-19 and the risk it poses to the food industry, which further included multiple Q & A sessions for food businesses to receive clarity on both the direct and indirect impacts of COVID-19, and how the industry can maintain best practice moving forward. The topics covered in the SC20 webinar series are summarised below. From a student perspective, despite the difficult circumstances of COVID-19, SC20 provided a platform of opportunity for both academic and personal development. SC20 provided students with an insight into additional, novel content around their module- related subject areas, increasing their learning progression. One of the key benefits of conferences is the networking opportunities that they provide for students to engage with both industry and academic professionals in their desired specialism and thus form contacts to potentially enhance their future career prospects. The SC20 webinar series further provided a tool for all attendees to engage in accredited Continuing Professional Development (CPD) workshops, in which all attendees were provided with a certificate of attendance supporting their CPD portfolios. Interaction and engagement throughout the food community has never been more important and events, such as the IFST spring conference, have proven an invaluable platform to facilitate this. I would strongly encourage students, graduates, early and senior career professionals to explore these webinars by accessing the ‘SC20 Box Set’, which are now readily available on the IFST website: ifst.org/sc20boxset Sterling Crew, Chris Gilbert-Wood, Andy Kerridge, Peter Littleton, Sarah Howarth provided three webinars on this topic including ‘Your Questions Answered’ and ‘Keeping You Up To date’ Ian Noble, Mondelez International John Keogh, Shantalla Inc. In today's marketplace, consumers request more transparency when purchasing their food commodities. However, consumer transparency expectations differ at a global scale. John Keogh emphasises that ‘consumers’ need for data does not necessarily mean that they should get the data’, and therefore he proposes that this needs to be a balancing act for food companies and regulators. There are two dimensions of data that exist for a product, (1) public master data i.e. labelling and packaging information and (2) private data i.e. recipe ingredients. Food chain transparency and trust have emerged as growing concerns due to the reoccurrence of food safety crises, ethical lapses and food fraud scandals worldwide. John Keogh further states that the globalisation of the food chain has brought benefits to society by increasing consumer choice, which was previously bounded by geographical source, seasonality and distribution network capabilities. Nevertheless, globalisation has also introduced risks associated with building and managing globalised food value chains including foodborne diseases, supplier opportunism, habitual loss, sustainability and corruption. It is vital that the industry recognises that transparency in the food chain is no longer optional and industries must adopt a ‘trust, but verify’ procedure. Mark Driscoll, Tasting the Future Recently, society has witnessed a surge in interest in sustainable diets, with attention directed towards plant-based consumption. Plant-based diets have transitioned from a trend into the mainstream market and are projected to continue to accelerate into the next decade with forecasted growth estimated from $4.6bn in 2018 to $85bn by 2030. Although price remains the primary determinant of food choice, consumers and investors are now placing large consideration on health, sustainability and animal welfare factors when making purchasing and investing decisions. Therefore, producing food for a growing population, which is estimated to reach 9.8bn by 2050, whilst reducing the environmental and health impact, is now recognised as one of the biggest challenges of the 21st century. See page 38 for a full article on this topic by the webinar speaker, Mark Driscoll. Selvarani Elahi, Deputy Government Chemist, LGC It is highly recognised that food fraud and food safety are closely linked, with many food fraud incidents resulting in injury or even death. Food fraud is not a new concept and it is widely accepted that it is an intentional action conducted for financial gain. Types of food fraud can be categorised into subsidy fraud, which includes falsifying records, avoidance of hygiene requirements, adulteration, substitution, counterfeiting, mislabelling and misdescription. There are numerous immediate challenges that may instigate opportunities for food fraud to occur and thus it is essential to remain vigilant in the future. Prime examples include the COVID-19 pandemic, Brexit, climate change, demand for food due to a growing population, price pressures and complex supply chains. Overall, food fraud is worldwide and does not respect boarders. Therefore, it is of utmost importance for governments and the food industry to work collaboratively to effectively combat food fraud at a global scale. Also see article on page 16, Fraud risks during the pandemic, and online article at: https://bit.ly/2CLM2PS We are launching two new Special Interest Groups: Food Innovation (Product & Packaging) Group and Food Processing Group. The Food Innovation (Product & Packaging) Group is aimed at members interested in innovative food design and development, from concept through to final product. The Food Processing Group will be of interest to members interested in matters related to manufacturing, technology and equipment. For more information on how to get involved as a member of an IFST Special Interest Group committee, please contact us via info@ifst.org ■ Dr Jacqui McElhiney CSci, Head of Food Protection Science and Surveillance – Food Standards Scotland ■ Purity Hrisca CSci, Technical Manager – Sainsbury's Supermarkets Ltd ■ Dr Emma Agnew CSci, Scientific Advisor – Foodborne Illness Reduction and Microbiological Food Safety – Food Standards Scotland ■ Adrian Bladon CSci, Technical Manager – Sam Pan Foods Ltd ■ Martin Jarvis CSci, Director – Alimentovation Ltd ■ Helen Taylor CSci, Technical Director – Cardiff Metropolitan University ■ Nicola Wilson CSci, Food Engagement & Development Manager – Compass Group UK & Ireland ■ Prof Casiana Blanca Villarino CSci, Professor – University of The Philippines Fellows (FIFST) ■ Haydn Mann FIFST, Innovation, Food Safety, Quality and Regulatory Director – Cargill ■ Dr Sharon Hall FIFST, Chief Executive – UK Tea & Infusions Association ■ Russell Ramage FIFST, Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Dr Jacqui McElhiney FIFST, Head of Food Protection Science and Surveillance – Food Standards Scotland ■ Jana Mezanova FIFST, Consultant ■ Omar Desai FIFST, Operations/Technical Manager – Tayyabah Bakery Ltd ■ Michael Johnstone FIFST, Food Technology and R&D Manager – Aptar ■ Ashley Stretton FIFST, Consultant – Stretton Business Solutions ■ Linda Cudjoe FIFST, Head of Technical and Food Safety – Harrods Ltd ■ Martin Jarvis FIFST, Director – Alimentovation Ltd ■ Prof Caroline Orfila FIFST, Professor of Plant Biochemistry and Nutrition – University of Leeds ■ Robert Henry FIFST, Quality Assurance & Technical Manager – E-foods Ltd ■ Annitta Engel FIFST, Director – D.B.G.E. Ltd ■ Lucy Knox FIFST, Food Development Consultant – Shepherd Neame Brewery ■ Dr Rajneesh Shounik FIFST, Head of Technical – Bombay Halwa Ltd ■ Helen Taylor FIFST, Technical Director – Cardiff Metropolitan University ■ Gerry Frain FIFST, Dairy Produce Inspector – Department of Agriculture, Food and the Marine (DAFM), Ireland ■ Ruth Dolby FIFST, Director – Food Science Fusion Ltd ■ Catherine Devlin FIFST, Senior Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Prof Casiana Blanca Villarino FIFST, Professor – University Of The Philippines ■ Darshana Kotecha FIFST, Food Safety and Quality Manager – Europe, Middle East and Africa (EMEA) for Ocean Spray International Services (UK) Ltd ■ Darshana Desai Mestry FIFST, Senior Technical Manager – Central Compliance – Alpha LSG, UK ■ Michelle Muldoon MIFST, QHSE Employees – Springwell Consultancy ■ Dr Maria Dermiki MIFST, Lecturer – Institute of Technology Sligo ■ Dr O'Neil Falloon MIFST, Lecturer – College Of Agriculture, Science And Education ■ Laura Parham MIFST, Senior Technical Manager – Pret a Manger ■ Dr Claire Hughes MIFST, Course Director – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Dr Jessica Finch MIFST, Higher Scientific Officer – Department for Environment, Food and Rural Affairs (DEFRA) ■ Gianluigi Torta MIFST, Research & Technological Development Manager – Bacardi ■ Leona Hawkes MIFST, Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Nicola Black MIFST, Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Kathleen Rosemary Brennan MIFST, Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Deborah Whinnery MIFST, Senior Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Zita McNaugher MIFST, Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Sarah Guy MIFST, Technical Manager – Daily Bake ■ Magda Struzyna MIFST, Director/ Food Safety Consultant – The Cambridge Foodie ■ Dr Emma Agnew MIFST, Scientific Advisor – Foodborne Illness Reduction and Microbiological Food Safety – Food Standards Scotland ■ Heena Anuth MIFST, Product Technical Manager | Product Technical & Compliance - Ocado Retail Ltd ■ Hellgard Lipper-Morse MIFST, Head of Technical – Blue Skies Holdings Limited ■ Suzanne Davies MIFST, R&D Senior Technician – PepsiCo ■ Clare Campbell MIFST, Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Dr Bipro Nath Dubey MIFST, Senior Lecturer – Sheffield Hallam University ■ Larissa Roberts MIFST, Consultant in Food Industry / Tutor ■ David Thomas Brough MIFST, Proprietor – The Food Inspector ■ Dr Elaine McMackin MIFST, Lecturer – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Dr Tim Finnigan MIFST, Chief Scientific Advisor – Quorn Foods ■ Teresa Conroy MIFST, Lecturer – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Nicola McClean MIFST, Lecturer – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Hayley O'Neill MIFST, Food Technologist – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Diego Alonso Albarracin MIFST, Food Technologist – Crop's UK ■ Matthew Bandar MIFST, Category Technical Manager – Grocery & BWS - Tesco Stores Ltd ■ Deepshikha Paul MIFST, Director – Salianz Ltd ■ Rachel Scott MIFST, NPD Technologist – Food Service Centre ■ Robert Nugent RFoodSM, Director – Belenora Ltd ■ Michelle Muldoon RFoodSM, QHSE Employees – Springwell Consultancy ■ Alistair Thomson RFoodSM, Consultant ■ Andrew Kerridge RFoodSM, Consultant – Wyvern Food Solutions Ltd ■ Dr Peter Wareing RFoodSM, Director – P Wareing Food Safety Ltd ■ Jana Mezanova RFoodSM, Consultant ■ Omar Desai RFoodSM, Operations /Technical Manager – Tayyabah Bakery Ltd ■ Magda Struzyna RFoodSM, Director/ Food Safety Consultant – The Cambridge Foodie ■ Martin Jarvis RFoodSM, Director – Alimentovation Ltd ■ Colin Hannah RFoodSM, Technical Manager – Campbells Shortbread ■ David Thomas Brough RFoodSM, Proprietor – The Food Inspector ■ Gerry Frain RFoodSM, Dairy Produce Inspector – Department of Agriculture, Food and the Marine (DAFM), Ireland ■ Deepshikha Paul RFoodSM, Director – Salianz Ltd ■ Alexander McDougall RFoodSP, Head of Operational Delivery - Food Standards Scotland ■ Giulia Ferra RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ James Watt RFoodSPrac, Meat Hygiene Inspector & Shellfish Officer – Food Standards Scotland ■ Graham Bell RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Alan Mitchell RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Frank Hart RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Joseph Clarke RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Mark Mitchell RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ John Barr RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Paul McInnes RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ David Dingwall RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Alexander Brown RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Brian Miller RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ James MacVicar RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Alan Howieson RFoodSPrac, Supervisory Meat Inspector – Food Standards Scotland ■ Graham Cooper RFoodSPrac, Operations Manager – Food Standards Scotland ■ Colin Clark RFoodSPrac, SLA & Contracts Coordinator – Food Standards Scotland ■ Ian McAteer RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Stuart McNeil RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Susanna Griffiths RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Martin Scott RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ John Keenan RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Mark Boner RFoodSPrac, Meat Hygiene Inspector – Food Standards Scotland ■ Robert Nugent, Director – Belenora Ltd ■ Michelle Muldoon, QHSE Employees – Springwell Consultancy ■ Alistair Thomson, Consultant ■ Andrew Kerridge, Consultant – Wyvern Food Solutions Ltd ■ Dr Peter Wareing, Director – P Wareing Food Safety Ltd ■ Jana Mezanova, Consultant ■ Omar Desai, Operations / Technical Manager – Tayyabah Bakery Ltd ■ Magda Struzyna, Director/ Food Safety Consultant – The Cambridge Foodie ■ Martin Jarvis, Director – Alimentovation Ltd ■ Colin Hannah, Technical Manager – Campbells Shortbread ■ David Thomas Brough, Proprietor – The Food Inspector ■ Deepshikha Paul, Director – Salianz Ltd ■ Josh Williams RSci, R&D Technologist – Synergy Flavours ■ Prof Casiana Blanca Villarino RSensSci, Professor – University of The Philippines