New Zealand Institute of Food Science and Technology

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The New Zealand Institute of Food Science and Technology (NZIFST) is a professional group for food scientists and technologists in New Zealand, whether they work in industry or in universities.

How it started
- In 1964, Kelvin Scott, the first professor of food technology at Massey University, proposed starting a professional association at the New Zealand Food Technology Conference.
- The institute was formed in 1964 with branches in Auckland, Hawke’s Bay, and Wellington. A South Island branch opened in Christchurch in 1969.
- Kelvin Scott was the first president; Garth Wallace was secretary and treasurer. Scott became a fellow in 1967.

What the institute does
- Its aim is to provide a meeting place for people in the food industry to share and discuss common problems.
- The first enrolled member was John Clark Andrews, a respected food scientist and chemist who helped shape food science in New Zealand. The J. C. Andrews Award is NZIFST’s most prestigious prize, named after him.
- The award was first given to Kelvin Scott in 1986 and, in 2023, to John Brookes for his work on biofilm research at Massey University.

Publications and activities
- NZIFST publishes the magazine Food New Zealand six times a year.
- It holds an annual conference and offers fellowships, honorary fellowships, and various prizes.

Awards
- The top prize is the J. C. Andrews Award.
- Other named awards include the Kelvin Scott Memorial Prize, the Mary D. Earle Award for mid-career members, and the Ron Hooker Award for Exemplary Service.

Notable fellows
- NZIFST has had many notable fellows over the years.