ISFE page

IFT-FED DIVISION WEB LETTER, AUGUST 2004

Chair’s Column

August 2004

 

I'm now in my final days serving as chair of the Food Engineering Division (FED) of IFT. As I consider our activities over the past year, I am excited about the future for this Division. We've made great strides in addressing the concerns of our membership. Future symposia at the Annual Meeting will more directly address the needs of our industrial food engineering friends; and furthermore, we'll be making a more concerted effort to recruit a broader palette of engineers for service on our committees. Thankfully, we managed to stop our decaying membership numbers, posting gains in membership. Our communications team published four web letters over the year, providing membership with important up-to-date information concerning IFT and the food engineering community. Finally, in what turned out to be a pinnacle for me, the FED and KRAFT sponsored a wine and cheese social event to further cultivate relationships within the Division. This social activity for FED members was an overwhelming success, and all food engineers seemed to enjoy the event. In closing, I would like to express my sincere appreciation to members of the executive committee. You have been a hardworking and selfless group, committed to the continued professional growth and development of the food engineering community. It has been a pleasure serving with you, and I look forward to assisting Brad Marks and next year's executive committee continues the FED's tradition of excellence.

In Service,

C. R. Daubert (N.C. State University), Food Engineering Division Chair

Wine and Cheese social (KRAFT FOODS is the sponsor!)

 

 

Kraft Foods was the sole sponsor of our FED Wine and Cheese social on Wednesday, July 14, 2004 immediately following the division lecture. On behalf of the Food Engineering Division we thank KRAFT FOODS for the donation and Mr. Evan Turek for continuous support to our endeavors.

 

FED Student Rep's Column

IFT-FED Mentoring Program

 

IFT-FED mentoring program is one of the best programs available for student members at IFT. The main purpose of this program is to "work towards objectives". In my own experience, my mentor helped me to define my objectives, and guided me in the journey to achieve them.

 

I highly recommend this program to students interested in food engineering to participate in this constantly growing program. It is designed to satisfy different student's interests in their future professional career, from science to industry and at all education levels whether you are an undergraduate or graduate student. At the beginning of this school year, take advantage of this program, and help us to strength the links inside our food engineering division.

 

For more information feel free to contact me (oscarrg78@tamu.edu), or our Student Division Representative, Supriyo Gosh (sghosh@ncsu.edu)

 

Thanks,

 


Oscar Rodriguez
IFT-FED Student Representative
oscarrg78@tamu.edu

Biological and Agricultural Engineering

Texas A & M University

201 Scoates Hall

College Station, TX 77843-2117

Phone: (979) 845 3609

2004 IFT-FED Graduate Student Paper Competition

 

It was an awesome year for the FED graduate student paper competition. A total of 58 eligible entries (accepted abstracts) were received. Such a high level of enthusiasm exhibited by the participating students and advisors are truly commendable.

 

The review took two stages. At the first stage, all the abstracts were read and scored according to technical content (30%), engineering content (30%), creativity (20%) and significance (20%) by three of the committee members. Avoidance of conflict of interests between a review committee member and the contestant was strictly observed to assure a fair judging.

 

The top ten best scores were designated as the finalists and invited to submit an extended abstract of no more than six pages all inclusive. These finalists are as follows in random order:

 

1. SMALL AMPLITUDE OSCILLATORY SHEAR RHEOLOGY OF CARRAGEENAN, PECTIN AND GELATIN HIGH-SOLIDS SYSTEMS - Ashley D'Ann Koh and Steven J. Mulvaney. Dept. of Food Science, Cornell Univ.

 

2. HEAT-MOISTURE TREATMENTS OF COWPEA FLOUR AND ITS EFFECT ON THE INACTIVATION OF PHYTASE - Nicole Sharon Affrifah, Manjeet S. Chinnan, and R. Dixon Phillips. Dept. of Food Science & Technology, Univ. of Georgia

 

3. EQUIVALENT-SYSTEM-MASS ANALYSIS OF A MULTIPURPOSE FRUIT AND VEGETABLE PROCESSOR FOR LONG DURATION SPACE EXPLORATION - Daniel C. Voit, Miguel R. Santos, Thomas Anderson, and R. Paul Singh. Dept. of Biological & Agricultural Engineering, Univ. of California, Davis

 

4. PREDICTION OF OYSTER WEIGHT USING A MACHINE VISION SYSTEM - Sibel Damar, Yavuz Yagiz, Murat O. Balaban, Saim Ural, and Alex Oliveira. Dept. of Food Science & Human Nutrition, Univ. of Florida

 

5. STRUCTURAL ANALYSIS OF SPRAY-DRIED POWDERS BY CONFOCAL LASER SCANNING MICROSCOPY - Apinan Soottitantawat, Julien Peigney, Yukiko Uekaji, Hidefumi Yoshii, Takeshi Furuta, Masaaki Ohkawara, and Pekka Linko. Dept. of Biotechnology, Tottori University, Japan.

 

6. IN-LINE NON-ISOTHERMAL FLUID MEASUREMENTS USING ULTRASONIC DOPPLER VELOCIMETRY - Lu Wang, Kathryn L. McCarthy, and Michael J. McCarthy. Dept. of Biological & Agricultural Engineering, Univ. of California, Davis.

 

7. CRITICAL PROCESS PARAMETERS AND THEIR INFLUENCE ON SUPERCRITICAL FLUID EXTRUSION (SCFX) PERFORMANCE - Cindy W. Winoto and Syed S. H. Rizvi. Institute of Food Science, Cornell University.

 

8. IN-SITU OPTICAL POLARIZATION MEASUREMENTS FOR FOOD PROCESSES - Daniel Lopez, Patricia Mendoza-Sanchez, Teepakorn Kongraksawech, Gonzalo Velazquez de la Cruz, Jorge Huerta-Ruelas, and J. Antonio Torres. Dept. of Food Science & Technology, Oregon State Univ.

 

9. UNDERSTANDING EDIBLE FILM TOPOGRAPHY AND MOLECULAR ORGANIZATION BY ATOMIC FORCE MICROSCOPY - Chithra Panchapakesan, Carmen I. Moraru, Hulya Dogan, and Jozef L. Kokini. Dept. of Food Science, Rutgers, The State Univ. of New Jersey, Center for Advanced Food Technology.

 

10. NOVEL COMBINATION HEATING OVENS: NUMERICAL MODELING AND EXPERIMENTAL VALIDATION - Srikanth S. Reddy Geedipalli and Ashim K. Datta. Dept. of Biological & Environmental Engineering, Cornell Univ.

 

These ten extended abstracts were reviewed in the same fashion as the first stage. The scores were not carried over from the first stage. Two highest scores were the winners of the competition. The winning students are Daniel C. Voit, University of California, Davis, CA (Advisor: Dr. Paul Singh) and Srikanth S. Reddy Geedipalli, Cornell University, (Advisor: Dr. Ashim Datta). Each of the winners received a cash award ($500) and a plaque. They were recognized along with their faculty advisors at the Phi Tau Sigma Breakfast and Award Ceremony at the IFT annual meeting.

 

The committee members and judges for the competition this year are Chris Miller, V.M. Balasubramanian, John Roberts, Y. Martin Lo, and Abizer Khairullah. I thank all the judges for their valuable time and efforts.

 

Dr. Martin Lo, the new division secretary, will be the chair for the 2005 competition. I can not think of a better person to lead this program. He is experienced at both sides of table as a judge and a coach. His students have won the FED graduate paper competition twice in recent year. If you have any questions, please contact him at (301) 405-4509 or ymlo@umd.edu.

 

Chair: Hongda Chen

ICEF 9 (9th International Congress on Engineering and Food), Montpellier, France, April 7-11 2004

 

 

            Every 3 or 4 years, ICEF Congresses are the place where meet Food Engineers of the whole world. They are organised in different countries: for example, the last ICEF took place in Japan, United Kingdom and Mexico. This 9th Congress was the first one to have been hosted by France.

 

            It has been considered as a great success:

            Many subjects have been presented:

 

In addition to these topics, several keynote lectures have treated more general subjects like food technology for long-duration spatial missions or for Southern Africa, the role of Food Engineers in large food firms. Besides collecting information on results of research teams of the whole world, this congress has been the occasion for very numerous discussions during oral sessions, in front of posters and informal contacts, and many thoughts on the future of food processes.

 

      Information was given and a meeting held on ISFE (International Association of Food Engineering). A meeting of the Food Working Party of the European Federation of Chemical Engineering was also organized. In the continuation of the Congress, visits of laboratories in Montpellier had been organized.

 

Direct contacts with participants, congratulation messages and analysis of appraisal forms reveal the satisfaction of participants: in particular, 61% of them are “totally satisfied” of the scientific content.

 

            It is possible to obtain the proceedings of this Congress, i.e. 770 papers of 6 pages, on the form of a CD Rom. Contact: Société de Chimie Industrielle, 28 rue Saint Dominique, 75007 Paris, Fax 01 45 55 40 33, e-mail : icef9.organis@scifrance.org.

The International Society of Food Engineering (ISFE)

 

For many years, food engineers from around the world have been trying to establish an informal vehicle that permits them to be in touch on a permanent basis and to address issues of common interest to the profession. To initiate the formation of a new society at the international level is not easy for a number of reasons, but when IUFoST offers assistance in putting together a viable organization, things change quite significantly.

 

Every four years, since 1976, we have held an International Conference of Food Engineering (ICEF), an event put together by the International Association of Engineering and Food (IAEF). This organization is mainly in charge of identifying the sites for ICEF events, and is a body of around 25 delegates nominated by national societies representing food engineering activities. During ICEF 8 held in Puebla, Mexico, March 2000, a number of food engineers met together to explore the possibility of establishing a global society based on individual members, to strengthen communication and networking opportunities and to open new lines of cooperation on several fronts such as research, curriculum development, and international standardization. This truly international group (ISFE Exploratory Committee) has interacted quite effectively and harmoniously since the beginning, and it was quite apparent we had more than just good intentions. Walter Spiess, then IUFoST President, joined the group and invited the rest of us to develop the society in such a way that it was independent in structure, but linked to IUFoST for synergistic interaction - a win-win situation. The group debated this proposal and soon started working with IUFoST to develop a set of By-Laws that would fit within the IUFoST Constitution and would incorporate in one document all the goals and objectives envisioned by the exploratory group.

 

The International Society of Food Engineering (ISFE) concept was presented to the IUFoST General Assembly held in Seoul, South Korea, during the XI World Congress of Food Science and Technology. The proposal was very well received and many excellent suggestions were made by IUFoST Adhering Bodies Delegates as well as the members of the Governing Council. One of the key accomplishments during this meeting was the idea to incorporate ISFE as an IUFoST Interest Group. Since then, IUFoST made amendments to its Constitution to facilitate the integration of groups like ISFE. At the same time, drafts of ISFE By-Laws were circulated and discussed by the ISFE Exploratory Committee and IUFoST delegates. A final draft of the ISFE By-Laws was presented in Nairobi, Kenya, during the 2002 Annual IUFoST Governing Council Meeting. At this crucial meeting, it was decided that an amended version of the draft, which incorporated the recommendations of the IUFoST Constitution Committee, would be submitted for vote at the 2003 IUFoST General Assembly held in Chicago. To make the story sweet and short, very helpful and useful discussions took place during this meeting. ISFE was unanimously approved, in principle, by the General Assembly, and additional recommendations were made to fine tune the By-Laws. An electronic vote by the IUFoST General Assembly took place after the Chicago meeting, and we learned at the end of October 2003 that ISFE received final IUFoST approval.

 

While IUFoST was tallying the electronic votes, I had the opportunity to visit Jean-Jacques Bimbenet, 2000-2004 IAEF President, at his office in ENSIA, France. This visit was facilitated by our French colleagues and it was one of my most rewarding professional experiences. We did not have to talk much to develop a wonderful line of open and fruitful cooperation between IAEF and ISFE. It was clear from the beginning that ISFE was not formed to organize international conferences but to facilitate dialog among those interested in the food engineering profession, and of course, ISFE will be extremely supportive of all ICEF events. It was also agreed that during the ICEF gatherings, ISFE could hold their administrative meetings. This visit was truly encouraging because I developed the sense that the World of Food Engineering was in complete harmony and only we ourselves could put limits on our activities.

 

A month later, I had the same wonderful feeling in Chile while participating at the Fourth Ibero-American Conference on Food Engineering (CIBIA IV), where we had the opportunity to informally announce the formation of ISFE. A significant number of people in attendance showed great interest in this new society and pledged unconditional support for its development. I would like to thank my dear friend José Miguel Aguilera (CIBIA IV president and newly elected IAEF President) for facilitating the introduction of this new society.

 

Last month during ICEF 9 in Montpellier, France, we were given prime opportunity to announce formally the creation of ISFE. I have to acknowledge that I was pleasantly surprised by the warm welcome we received, and after the ISFE Open Meeting, I was able to read in the eyes of all my colleagues their supportive attitude towards this international society. Now that we have received overwhelming support from the world food engineering community and IUFoST, it is time to realize our dreams. To begin with, we have a new website under construction that you are more than welcome to access (www.bsyse.wsu.edu/isfe), and also an email address where you can send your suggestions and inquiries (isfe@wsu.edu).

 

At this website, you will also have the opportunity to learn a little more about ISFE and the members of the Interim Executive Committee, which includes colleagues from most parts of the planet. It is worth mentioning that graduate students are part of this committee as well. It is envisioned that at the end of this year we will hold elections. With the help of IUFoST, IAEF, and many other professional societies, we expect that ISFE will make significant strides towards contributing our share in achieving a better world. Last but not least, I would like to mention that for the first few years we are not planning to have a membership fee. We reached an agreement with Elsevier who agreed to offer all ISFE members the Journal of Food Engineering at a significantly reduced price. Additional benefits to members include among others, receipt of the ISFE Newsletter and the IUFoST Newsline. Time will tell whether or not our dreams can become a reality, but I think we have made a wonderful start.

 

Gustavo V. Barbosa-Cánovas

ISFE Executive Committee Member

IFT FED Councilor

 

(This article was originally published in NEWSLINE (4/2004), The IUFoST Official Newsletter.  Proper permissions were requested and approved).

K. Muthukumarappan, IFT-FED Newsletter Editor

Phone: 605-688-5661

Email: kas.muthukum@sdstate.edu

Top