IFIS - Our Profile
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Transcript of IFIS - Our Profile
© International Food Information Service 2011
International FoodInternational FoodInformation Service Information Service
Overview & CapabilityOverview & Capability
© International Food Information Service 2011
Who are we?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
© International Food Information Service 2011
What do we do?What do we do?
• Produce FSTA - Food Science Technology Abstracts ®,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
© International Food Information Service 2011
Our Mission & Core Values: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
© International Food Information Service 2011
Business Partners:Business Partners:
© International Food Information Service 2011
Academic & Research Users:Academic & Research Users:
© International Food Information Service 2011
Corporate Users:Corporate Users:
© International Food Information Service 2011
Food Industry Drivers: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
© International Food Information Service 2011
To Achieve Differentiation &To Achieve Differentiation &InnovationInnovation
R&D & Product Marketing requireaccess 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
© International Food Information Service 2011
Accessing Global Food Science Accessing Global Food Science InformationInformationCurrent Current PracticesPractices
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………
© International Food Information Service 2011
Which on-line resource would you rather use?
Search Engine Results:Search Engine Results:‘‘Hygienic Food ProcessingHygienic 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
© International Food Information Service 2011
Benefits of Food Science Information Benefits of Food Science Information discovery?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
© International Food Information Service 2011
FSTA records by document type:FSTA records by document type:
Books, 159, 0.4%
Journal articles, 34095, 75.1%
Reviews, 1594, 3.5%
Patents, 8116, 17.9%
Standard, 1154, 2.5%
Reports, 203, 0.4%
Other, 70, 0.2%
50,000 new entries planned for 2011 Approx. One million Records
© International Food Information Service 2011
0 1000 2000 3000 4000 5000 6000 7000
Food Sciences
Biotechnology
Hygiene & Toxicology
Economics
Engineering
Packaging
Catering & Multicomponent Foods
Alcoholic & Non-Alcoholic Beverages
Fruits, Vegetables & Nuts
Cocoa, Chocolate & Sugar Confectionery Products
Sugars, Syrups & Starches
Cereals & Bakery Products
Fats, Oils & Margarines
Milk & Dairy Products
Eggs & Egg Products
Fish & Marine Products
Meat, Poultry & Game
Additives, Spices & Condiments
Pet Foods
FSTA records by section:FSTA records by section:
© International Food Information Service 2011
Scientific disciplines coveredScientific 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.
© International Food Information Service 2011
Food Manufacturing CycleFood 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 meetindustry needs & job function
Sensory Testing
GMP for Heat Processing
Microbiological Contamination
Nutritional Labelling HACCP for
Agriculture
Job Roles & food science information requirements
© International Food Information Service 2011
Conclusion:Conclusion:We can enable you to -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
© International Food Information Service 2011
For More Information…For More Information…
Luke DaviesInternational Sales [email protected] Food Information Service (IFIS)
t: +44 (0) 118 988 3895 (Switchboard)w: www.foodsciencecentral.com