Chartered Scientist


About CSci

Ruma Tamuli


My interest in joining a professional body was at first mainly to have my qualifications and experience recognised. Participation in the IFST then led me to appreciate the role it plays in upholding standards and the reputation of my peers within the food industry.

Because food science is newer and less established than the traditional sciences, it relies upon them for a basis. So, science holds an important position and shows that it and food can interlink, e.g. biochemistry in nutrition, microbiology in food spoilage, and physical attributes concerned with food processing stability.

My role at NSF-CMi involves the technical data verification of food ingredients & manufactured products. I am concerned by society’s poor diet and nutrition and the consequences, as well as environmental matters related to organic food production, food industry wastage and the disposable attitude of society.

When I came to apply for CSci, it looked like a ‘good offer’ – a designated status which is set by a recognised body seems to be of value, not least as CV fodder.  It promotes an applied science that is relevant to everyday life & the general public can relate to. On a wider scale, science needs promoting to youngsters and it gives the opportunity to support such initiatives. The credibility of science within the food industry can be enhanced as CSci becomes more recognised. It can be of reassurance to the public, particularly in light of food safety scaremongering. The most fulfilling part is that the scientific basis and knowledge is generally respected and accepted as solid fact over hearsay and conjecture!