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IFIS - Our Profile
- 1. International Food Information Service Overview & Capability
- 2. Who are we? Established in 1968, the leading information provider that evaluates, collates, manages & distributes food related information to industry professionals including scientists, technologists and nutritionists Our vision is to be the internationally recognised authority for the discovery of food relevant information and its application for diverse audiences
- 3. What do we do? Produce FSTA - Food Science Technology Abstracts ®, the worlds largest bibliographic database covering food science, technology, nutrition & associated disciplines, complimented by a portfolio of related information products & services
- 4. Our Mission & Core Values: To communicate & promote knowledge of the science related to food in order to stimulate global education, research & vocational training for the future benefit of humanity Reputation for scientific integrity, accuracy, quality & excellence International Focus Independence, impartiality & timely delivery of relevant information Ongoing commitment to learning & development
- 6. Academic & Research Users:
- 8. Food Industry Drivers: Increased Competition Food Safety & Consumer Confidence Consumer Trends Pressure on Margins (Energy & Material Costs) Creating an increasing need for : New Products, Differentiation & Innovation Cost Reduction & Efficiencies Leads to … R&D investment being critical for growth
- 9. To Achieve Differentiation & Innovation R&D & Product Marketing require access to relevant information that must… Be high quality & comprehensive (accepted fact – not opinion) Have an intuitive database interface (intelligent searching-user friendly) Have fast efficient access, one source for bespoke multidiscipline information Be cost effective & inexpensive to implement Have capability to provide or link to full text articles
- 10. Accessing Global Food Science Information Current Practices Types of Information required Journal articles Trade magazines and Newspaper articles Patents Legislation HACCP information and Regulatory information ‘ Grey’ Literature – (Theses/Reports/Conference Proceedings/Bulletins/Digests/Papers/Newsletters) Books Competitor Intelligence/Market and Business intelligence Novel Technologies/Nutritional data/Food Statistics/Sensory data and analysis And of course – Search Engines on the Internet………
- 11. Search Engine Results: ‘ Hygienic Food Processing ’ www. lycos .com 3,120,000 www.yahoo.com 2,810,000 www. google .com 1,633,200 www.search. aol .com 128,000 www. scholar.google.com 48,231 http://www. fstadirect .com/ 870 Which on-line resource would you rather use?
- 12. Benefits of Food Science Information discovery? Monitor advances in Technology Competitor monitoring Business intelligence Patent information newsletters Support R&D Programmes Learn about previous applications and technologies Learn about associated technologies Save spend on unnecessary research Solve Manufacturing problems Find guidance on process technology and labelling Improve product shelf life using better packaging materials Improve process performance Identify and apply good manufacturing practices Find advice on efficient waste management Optimise heating and cooling processes Generate ideas for future developments Inspire R&D ideas and creativity Find relevant patents and new technologies Answer questions Who are the experts in the field? What are the hygienic design criteria I should look for? How do I start to discover the route of a contamination? Answer questions about compositional standards and additives legislation
- 13. FSTA records by document type: 50,000 new entries planned for 2011 Approx. One million Records
- 14. FSTA records by section:
- 15. Scientific disciplines covered Agriculture Chemistry Biochemistry Biotechnology Horticulture Economics Botany Hygiene and toxicology Sensory Analysis BioPhysics Microbiology Chemical engineering Genetics Medicine Nutrition Marketing Ecology Zoology New subjects? (Pet Foods) Coverage of new subjects is constantly under review.
- 16. Food Manufacturing Cycle Consumers Market Research Product & Process Development Materials Plant Hygiene & Contamination HACCP & Quality Assurance Processes Products Distribution Retail Quality Control Ingredients Primary Production Good Manufacturing Practice Packaging Catering & Food Service Food Science R&D information to meet industry needs & job function Sensory Testing GMP for Heat Processing Microbiological Contamination Nutritional Labelling HACCP for Agriculture Job Roles & food science information requirements
- 17. Conclusion: We can enable you to - Monitor advances in food technology Stay ahead of competitors Develop safe products & avoid litigation Solve manufacturing problems Improve process performance Support R&D programmes Find the experts Find efficiency savings Bring products to market more quickly
- 18. For More Information… Luke Davies International Sales Manager [email_address] International Food Information Service (IFIS) t: +44 (0) 118 988 3895 (Switchboard) w: www.foodsciencecentral.com
Editor's Notes
- #17: Here we have a description of all the possible job functions within an organisation ranging from Staff working in: Product development/Process development Quality Assurance and HACCP Hygiene and contamination Retail and distribution And this slide highlights the job functionality with the type of food information required by these staff members: 1.Sensory Testing information 2.Information on Microbiological contamination 3.Information on packaging and labelling (regulations or Patents) So this slide highlights the link between JOB FUNCTION and FOOD SCIENCE INFORMATION REQUIREMENTS