Institut of Food Science and Technology (IFST) is the UK’s leading professional body for those involved in all aspects of food science and technology, supporting food professionals through knowledge sharing and professional recognition. IFST’s Sensory Science Group’s accreditation scheme for those working in sensory science was launched in 2004 with the provision of the Foundation and Intermediate syllabi and these have become acknowledged professional qualifications that signify the status of individuals in sensory science. The addition in 2014 of the Register of Professional Sensory Scientists (RSensSci) as a third higher tier into the scheme provides a level of professional recognition previously unavailable in the sensory science field.
How to become a IFST member
IFST has a number of different membership levels depending on experience and qualifications, ranging from Associate to Member (MIFST) and Fellow (FIFST), and there are also options to apply for professional recognition, which includes Registered Sensory Scientist (RSensSci). To be awarded the RSensSci, applicants will be expected to provide a portfolio of evidence to demonstrate that they have gained sufficient experience and shown the necessary competences. The application process requires submission of a competence report form, names of referees and an application fee. Applications are assessed by our Membership Assessment Panel (MAP) which includes experienced food sensory professionals who will be looking for applicants to draw on their direct experience to provide clear evidence that they have the required food sensory knowledge and skills not only to do their job, but that they are able to go beyond the basic requirements and use their initiative and experience to find solutions and make improvements.
E3S delegate (representatives)