2021 marks Canadian Institute of Food Science and Technology’s (CIFST) 70th anniversary.
Formed in June of 1951, the Institute arose out of the recommendations of the National Research Council Committee on Food Preservation, formed during World War II. This committee recognized food technology as an identifiable of science and saw a future need for trained people in the secondary handling and processing of food in Canada. This recommendation led to universities developing food science programs and indirectly establishing food science as a profession in Canada.
Throughout the year we will be looking back on our history and will be sharing some fun and interesting facts and ephemera from seven decades of food science.
VISIT OUR PAST PRESIDENTS’ GALLERY