SFDF Annual Symposium 2009 - Healthy Routes to Profit
The Scottish Food and Drink Federation (SFDF), Institute of Food Science and
Technology and The Royal Environmental Health Institute of Scotland held their
joint Annual Symposium on 12 May 2009 the Apex City Quay Hotel in Dundee.
The event titled "Healthy Routes to Profit"
considered a number of issues at the top of everyone's priority lists. This
included processing efficiency, ethical marketing, reading behind the label,
reformulation and innovations in healthy food development.
Event photos are published on our Flickr page.
Looking to the future: FSA's horizon scanning project
Dr David Atkins, Chief Scientist's Office, Food Standards Agency
David's career as a scientist/policy maker has covered a wide range of food
safety, quality and choice issues. Although becoming a traditional 'expert' in
number of these areas, his heart has always been in the broader business of
communication and engaging with stakeholders to raise interest and trust.
heading the newly created Chief Scientist Team, he worked with the Agency's
independent Board and colleagues to lead the development of the Agency's
Strategic Plan for 2005 – 2010.
Download Presentation: Looking to the Future: FSA's Horizon Scanning Project - pdf | 267kb
Ethical Marketing: What is it and how can you make it work for you?
Pauline Bell, Caledonian Business School, Glasgow Caledonian University
Pauline Bell is Lecturer and Industrial Liaison Director at Glasgow Caledonian
University. Having gained a BA in Home Economics from Queen's College, Glasgow
1999, she went on to gain an MSc in Food Management from Sheffield Hallam
University in 2004.
She is also a Fellow of the Institute of Consumer Sciences; a Member of the
Academy of Marketing and its European equivalent and a member of the Royal
Environmental Health Institute for Scotland. Pauline has also worked within the
industry for Quisine Foods and Scotbeef.
Download Presentation: Ethical consumerism - what is it and how can you make it work for you? - pdf | 863kb
Healthy Eating: Practical Challenges for the Food and Drink Industry
Claire Hughes, Company Nutritionist, Marks & Spencer plc
Claire joined Marks & Spencer in 2005 as Company Nutritionist. Her
responsibilities include developing nutrition and health policy for category
development teams; communicating with and education of customers; and engaging
the FSA, DH and other external bodies on nutrition issues and delivering
the M&S 'Plan A' health commitments.
Claire sits on the Nutrition Working Group at the BRC and the IGD. Prior to
joining Marks & Spencer, she previously worked in food retail and started
in nutrition research at the Rowett in Aberdeen.
Download Presentation: Healthy eating - practical challenges for the food and drink industy - pdf | 945kb
Reformulation for Health
Fraser Hogg, Technical Director, Macphie of Glenbervie Ltd
After graduating from Strathclyde University with a BSc (Hons) in Food Science
Technology, Fraser joined Macphie of Glenbervie in 1979. As Technical Director,
Fraser also has functional responsibility for Quality Assurance, Quality
Standards, Environmental and Regulatory Affairs and oversees a team of
bakers and qualified chefs who perform an Applications specialist role.
Fraser is a Member of the Institute of Food Science & Technology (IFST) and
British Confectioner's Association (BCA).
Download Presentation: A passion for food that adds value - pdf | 558kb
Scottish Innovations in Food and Drink'
Jonathan Snape, Commercial Director, Mylnefield Research Services Ltd
Dr Jonathan Snape is Commercial Director, Mylnefield Research Services Ltd, the
commercial subsidiary of the Scottish Crop Research Institute. He is
for business development, licensing new technologies and plant variety rights
and developing a commercial analytical services business.
Jonathan is also a Director of Genomia (a seed fund investing in new business
ideas in Scotland) and EnPrint Ltd (a water quality testing company spun-out of
SCRI). He has considerable international experience having spent time working
multinationals, including IBM and Unilever.
Download Presentation: Scottish Innovations in Food and Drink Development - pdf | 178kb
Jim McNicol, BIOSS
Jim McNicol was Head of Statistical Consultancy for BioSS until 2008 and based
at SCRI, a crop-plant research institute. He is currently an independent
consultant and continues to work with BioSS and SCRI on statistical problems.
Jim's areas of statistical interest are multivariate methods and Bayesian
statistics. In particular, he has concentrated recently on the application of
multivariate approaches to 'Omics data.
Download Presentation: Research, consultancy and training statistics and mathematics applied to
agriculture, environment and food and health - pdf | 332kb
Industry Case Study: Lazy Day Foods
Sally Beattie, Lazy Day Foods
Dr Sally Beattie and her colleague Emer Bustard set up Lazy Day Foods nearly
three years ago. Sally was diagnosed with several food intolerances and set
creating some delicious recipes for personal use. When it became clear that
others were keen to enjoy high quality free-from foods, Lazy Day Foods was born.
Sally has over 13 years experience as a food scientist before starting Lazy Day
Foods. Six of these were spent in a senior product development role for the
multinational Kerry Foods. Prior to joining Kerry, Sally spent 7 years within
Food Quality Group at the world renowned Hannah Research Institute in Ayr.
this time she was awarded a PhD by Glasgow University for her work in food
safety and undertook two post doctoral research positions.
Download Presentation: Industry Case Study: Lazy Day Foods - pdf | 463kb
Last reviewed: 14 Sep 2011