NEWSLINE, Number 49, July 2001, ISSN 0159-4419

Our Role as Mediator

We have come together here, in this exceptional City of Seoul, to exchange our most up to date results and experiences in our Field of Expertise – in Food Science and Technology. We are meeting here to recognise and evaluate the progress made since the last congress in Sydney. We are meeting here to greet old friends and to make new friends. We are here to work and celebrate.

This is certainly also a time when we should reflect on our position in the world of science and on our mission in a global society. Our mission is to do our utmost to help consumers receive safe and well-balanced food in all parts of the world – the poor and the rich, the forgotten ones and those in focus!

Food Science is not 'L’art pour L’art'.

The role of Food Science and Technology can be understood as that of a mediator between food production, at large, and food consumption.

Our efforts in the past, at the present time, and, of course, also in the future was – is – and will be to meet the dietary needs of the consumer. The major challenge is to preserve the raw materials produced at the farmside and to transform them into edible products in order to meet the consumer's needs.

We have to acknowledge that in the developed parts of the world this task is mastered in a most pleasant way. Never before have we enjoyed products of such a high quality. Our food basket is filled with products that satisfy the highest sensorial requirements, which are convenient to prepare and which are, and this is of extreme importance, safe in every respect. This is important to say in a time when we are facing major problems, especially in the meat area.

But, we have also to acknowledge that a large percentage of the world's population is malnourished, close to starvation level or even at starvation.

If we look at the programme of our Congress we can recognise, and we need to acknowledge this, that a great deal of our work is supply oriented. The hidden agenda is to exploit agricultural production and agricultural resources in the most effective way.

This is a task that is important in the poor parts of the world, but also an attitude which has caused tremendous problems in the developed countries, because it led to a situation where the standard crops were adapted to processing – and in certain cases processes were adapted to crops.

Consequently, many local crops not adapted to modern requirements or not adaptable at all, and also the local techniques and processing aids, which could not compete with recent developments of modern process technologies, were neglected and even extinguished. Thus, sustainable forms of food processing, as well as many local forms of food processing deeply imbedded in the cultural life of both the developed and developing parts of the world, were lost. This is especially true in the poor regions of the globe. New findings in nutritional physiology and concerns about the world-wide trade with food stock - which has led to a hypertrophic growth of agriculture in certain parts and, in others, to depletion of materials for food use - has initiated developments which are focusing food production much closer to the needs of the consumer.

If those needs are primarily considered as nutritional physiological needs, as social/cultural needs, as needs of ecological nature and as economic needs, Food Science and Technology has to redirect its way of thinking.

Food Science and Technology has to develop its activities from the consumer's position and look from this position down to production. This will become a new challenge for all of us because we have to work much closer with other areas of Science: Nutritional Science; Consumer Behavioural Science; Ethnology, to name a few.

We must develop closer contacts with our colleagues in nutrition. We have to transform their scientific findings into products and processes. Food Science and Nutritional Science are two sides of one coin. If coins would have three sides, I would say that third one is certainly Agriculture.

We must also listen to the consumer with the support from our colleagues from behavioural sciences - to the consumer in the developed and the developing countries. We need to understand all the magic around food and consumers' expectations, hopes and fears. All consumers around the globe share these feelings. Special attention in this context must be directed to consumers in the poor parts of our world, because their needs are very often overlooked or neglected. – Just to mention a fine piece of work in this direction is the book Fermentation Technology in Korea prepared by Prof. Cherl-Ho Lee for this Congress.

In order to respond to all this needs, we must expand and deepen our Science Base, which is certainly an additional challenge. We must improve and develop existing methods for processing food, for controlling processes and for analysing food in every respect. This task can only be mastered if we are open to new findings in other fields of the technology: physics; chemistry; biology; and even fields like telemetrics or electronics. One individual, or an individual group, cannot cope with all this challenges, so the development of Food Science and Technology relies to a high degree on the ability of our Science Community to communicate, to communicate within the community and to the outside world.

IUFoST is providing a basis for this communication – and an indication of our ability to organise communication is this Congress. It is however not sufficient to meet at congresses. The dialogues that are initiated at congresses must continue in working groups, task forces and committees devoted to special problem areas. Following the last Congress in Sydney, IUFoST organised task forces in Food Science Education, Biotechnology and Functional Food and a Post Harvest Technology group, to name only a few.

Together with our Adhering Body in the United States – the Institute of Food Technologists – we are publishing a web-magazine The World of Food Science. And to turn again to the Congress, we have begun to organise our Congresses in a different way.

This Congress program was developed in close co-operation with the Chair of the Scientific Committee of IUFoST and, prior to this Congress, the first Internet Conference in the field of Food Science and Technology was organised.

And, at the very end, we are asking you, the participants at this Congress and the delegates to assume the role defined for us and to become involved in IUFoST’s affairs.

Our Korean Colleagues have worked extremely hard to prepare and organise this Congress and I can already say thank you very much indeed for what you have done. You are great hosts! I am sure all my colleagues and friends who have come to your country are looking forward to an exciting experience.

If you think this matter is of minor importance, you are misinformed! The success of endogenous food enterprises in developing countries is related to the health and well being of inhabitants of these countries, to environmental stewardship, and to world peace. Most national leaders consider sustainable industrialization desirable, and food enterprises are an important component of this process. Thus, this matter should be given much greater attention by food technologists and IUFoST than it has in the past.

Success of new endogenous food enterprises (EFE) is dependent on numerous factors, governmental performance being one. To have a positive effect, government must be independent, stable, not rendered ineffective by corruption, and dedicated to serving the needs of the country. Ideally, government must provide educational opportunities for the populace, promote science and technology, assure that adequate financial services exist, provide an adequate infrastructure, establish and enforce reasonable policies, laws and regulations, including the right to own property, provide an environment of fair competition, and maintain a reasonable social safety net. Unfortunately, governments of developing countries (DC) that have the greatest need to develop EFEs often fail—often badly--in several of these aspects. Thus, government inadequacies often pose a serious impediment to economic growth in DCs.

Environmental conditions are another important factor influencing the development of EFEs. Favorable environmental conditions include ample natural resources, favorable climate, topography and soil quality, and ample potable water. DCs often lack one or more of these desirable attributes, and this can severely impair the development of EFEs.

General economic conditions have an obvious bearing on whether EFEs can develop successfully. Essential raw materials must be available consistently and at a reasonable cost, and financial organizations must be able and willing to provide the financing needed for economic development. Government must establish laws, regulations and policies that are reasonable and administer them fairly and with appropriate persistence. Intra-national markets must be adequate to support EFEs, and international markets must be freely and fairly accessible. Many of these requirements are not met in DCs. Unfortunately, governments of DCs often operate in manner that does not favor the development of EFEs.

Human factors have an important influence on whether EFEs can develop successfully. Excessive rates of population growth will stifle economic development and the well being of inhabitants. A common language, cultural homogeneity, and a sense of national identity are attributes that facilitate development of EFEs. An educated population, including development of entrepreneurial skills, utilization of women in the workforce, and general encouragement of business endeavors and technological change by government and the general population are necessary prerequisites for robust development of EFEs. Many of the human attributes that favor development of EFEs are often lacking in DCs.

Utilization of advances in science and technology are important prerequisites for economic development. Countries that discourage--be it though government policies, cultural traditions, or religious beliefs--acquisition and utilization of these advances will find economic development and associated improvements in the well being of their inhabitants difficult to achieve. Many DCs do not willingly embrace advances in science and technology that are necessary for economic development.

Education of the populace is an essential element of economic development. Educational opportunities should be available so that all members of society can develop their intellectual and/or manual skills to a maximum degree. At the tertiary level, desirable goals are to provide a sound education for all who can benefit, provide services that directly benefit the public, including continuing education programs, conduct appropriate research, facilitate technology transfer, and foster cooperation among government, industry and academia with respect to adoption of useful technologies. It is a sad fact that educational opportunities in virtually all DCs are severely restricted, especially for women, as compared to those existing in developed countries. This deficiency has a profoundly negative impact on the ability of many DCs to develop economically and to improve the well being of their inhabitants.

How can IUFoST and associated food technologists help with the establishment of EFEs in developing countries? For many of the areas discussed, IUFoST can be of little or no help. However, there are several areas of importance where IUFoST can and should provide assistance.

Information transfer: Provide financial assistance to food technologists from DCs so they can attend appropriate conferences and short courses, and will have access to relevant publications.

Surveys: Identify successful and unsuccessful EFEs in DCs, determine through appropriate surveys what conditions led to success or failure, and disseminate this information.

Technical assistance: Provide technical assistance to EFEs and to the governments of DCs, with funding provided by foundations, the UN, and/or governments of developed countries.

Education: Help upgrade educational programs in DCs by developing appropriate curricula and educational standards, providing consulting services, and awarding scholarships for tertiary education.

International cooperation: Increase collaboration with FAO, WHO and UNESCO.

It is truly unfortunate that aspiring entrepreneurs in DCs face far more impediments of a serious nature than do those in developed countries. Thus, economic development is least likely to occur in countries where the need is greatest. This is a highly unacceptable state since it is generally believed that economic development, especially endogenous economic development conducted in a sustainable manner, is an important means of improving the well being of persons in impoverished countries. Creating EFEs is an important part of this process. It is my view that IUFoST must, as the "sole global food science and technology organization," provide technical assistance and other services that will effectively facilitate creation of EFEs in developing countries. Doing this is morally proper, reasonable, and will have a desirable global impact much greater than that of any current IUFoST program. It would be most unfortunate, if IUFoST, having self-proclaimed mandates to function is this area, fails to engage itself enthusiastically.

During and after the Sixth Congress in Dublin in 1983, the IUFoST Executive Committee decided that each Congress thereafter should feature a major paper by a well-known food scientist that would either open the Congress or fill a prominent plenary spot on the Congress program. The speaker’s topic, while not intended to be restricted, was expected to concern either the Union itself, or a major field of food science that was of broad current interest, and specifically appropriate to the theme of the Congress. The first Founders’ Lecture was given by the Union’s second President, Professor John Hawthorn of Strathclyde University, at the Seventh Congress in Singapore in 1987. He was, appropriately, a Founder of IUFoST, and he spoke from personal knowledge of the conception and early history of the Union.

The second lecture, by Joe Hulse, the third President of the Union, was given in Toronto in 1991. He delivered a broad but tightly-worked paper that illuminated the needs, difficulties, and the solutions in bringing food security to the developing world. Professor J.F. Diehl gave the third lecture in Budapest in 1995. He picked up where John Hawthorn had stopped eight years earlier, and reviewed the Union’s efforts to define and focus its mission and its activities. Dr. Richard Hall’s lecture in Sydney in 1999 was intended to compliment the Congress' focus on food safety, and it reviewed the current status of that vital topic.

Professor Owen Fennema was the outstanding food scientist chosen to give the Congress XI Founders' Lecture. Professor Fennema has also served IUFoST as an Executive Committee member and, most recently, as first President of the International Academy of Food Science and Technology (IAFoST).

Foodborne disease outbreaks and food contamination incidents have occurred on virtually every continent causing food safety to become the focus of public health policy as well as drawing the attention of international media. Foodborne diseases are estimated to effect one in three persons in developed countries. In developing countries, diarrhoeal diseases are estimated to the primary cause of death for 2.2 million children and to contribute significantly to malnutrition and depressed immune response. Diarrhoeal diseases are caused primarily by food and waterborne pathogens, with up to 70% attributed to agents transmitted by food.

Several factors have contributed to the emergence of new food safety problems. These include population growth, globalization of food trade, international tourism, consolidation and industrialization of the food industry and the changing food consumption patterns. Toxic chemicals in food, including pesticides and dioxins, continue to be significant public health concerns. Food safety concerns have also been expressed about new technologies, such as food irradiation and food derived from new biotechnology.

Clearly, food safety is now widely recognized as a major public health issue. This recognition led to the adoption of a Resolution on food safety by the Fifty-third WHO World Health Assembly in May 2000. WHO has made food safety one of top eleven priorities. The WHO Resolution urged countries to integrate food safety as one of their essential public health functions and to provide adequate resources to establish and strengthen their food safety programs. This includes the development and implementation of systematic and sustainable preventive measures aimed at reducing significantly the incidence of foodborne diseases.

Food science and technology has a major contribution to make in the reduction of foodborne disease. Among the WHO Resolution's recommendations, the one most relevant for the food science and technology community calls for outreach program for the private sector to improve food safety at the consumer level through emphasis on hazard prevention and adherence to good hygienic practices, especially in urban food markets and small food industries. WHO anticipates that the food science and technology community will play a greater role in food safety at the international, national and local levels.

The current food safety paradigm incorporates food production to consumption in a single comprehensive food safety strategy. It is therefore clear that a dialogue must be opened among the various sectors, including food science and technology, in order to provide the best, most effective food safety protection to the consumer In the context of the Codex standards setting process, it is important that the food science and technology community participate in the relevant Codex committees, but it is even more important that the community be forthcoming in its professional views and advice on the range of issues within its expertise. In doing this, IUFoST has a critical role in developing the international consensus on critical food safety issues as it has both the credibility and expertise to bring clarity to the numerous, and often controversial, food safety issues. For example, IUFoST statements on biotechnology and food irradiation would be useful to decision-makers and the public who are uncertain about the safety of such technologies.

At the national level, food safety is a shared responsibility that must involve the government, the food industry and consumers. This requires unprecedented cooperation and collaboration by all involved sectors and disciplines, including food science and technology. The food science and technology community should be involved in educating civil society about food safety matters, especially the risks and benefits associated with food technologies. Food science and technology graduates, particularly in developing countries, should be more actively involved in promoting food safety practices by retailers and consumers.

As one of societies most informed advocates for food safety, the food science and technology community should become more proactive in improving the safety of food sold in markets and WHO would encourage their involvement in their local markets. WHO has undertaken pilot projects in over a dozen developing countries around the world to improve the safety of food sold in urban markets. The Healthy Marketplaces initiative is a bottom-up approach, which relies on the market vendors themselves to identify and address priority problems in the marketplace. To do this, a Healthy Marketplace Task Force is established which includes representation by all stakeholders. However, one of the most important members of the Task Force is a person with a food science and technology background that can offer practical advice on keeping food safe based on HACCP considerations.

WHO has also developed the poster "Five Keys to Safer Foods" (see who.int.fsf for copy) as a basis for education programs to improve food safety behaviours by food handers, particularly those in the home. WHO has begun discussions with consumer associations to disseminate these messages and is looking for other partners that have linkages to professional food handlers. Again, the food science and technology community would be ideally placed to promote safe food handling practices at all levels of society, including the home.

The Seventh IUFoST World Congress in 1995 adopted the Budapest Declaration, which identified strategies for the food science and technology community to contribute to the improvement of food safety. The basic premise of this Declaration was that access to nutritionally adequate and safe food is the right of each individual. Hundreds of millions of people, particularly young children, pregnant women, the immunocompromised and the elderly, suffer from diseases caused by contaminated food and drinking water. At the same time, chronic diseases related to unbalanced dietary intakes often lead to premature deaths. Taken together, these diseases result in enormous human suffering as well as economic consequences for individuals, communities and governments. IUFoST recognized that the contributions of food science and technology are essential in solving many of these problems, especially those related to inappropriate dietary intakes, food hazards and micronutrient deficiencies.

The Declaration identified several aspects of food science and technology that should be considered as integral components, both national nutrition plans and economic development plans, including:

- promotion of the safety and quality of all foods

- reduction of pre- and post-harvest food losses

- adaptation and improvement of traditional foods and processes

- beneficial application of biotechnology and other new technologies

- development and dissemination of improved knowledge of food composition

- promotion of domestic and international food trade

- development of food materials with improved functionality

- more efficient and environmentally sustainable food production and processes

- education in nutrition, food science and technology at all levels

The Declaration foresaw the urgent need to strengthen the food science and technology base to support food and agriculture sectors, especially in low-income, food-deficit countries, in order to expand and diversify food supplies, create income-earning opportunities and generate local resources for development. Such activities contribute to better access to adequate and safe food, safe water and sanitation, health services and education

The IUFoST Declaration further recognized that IUFoST and its member institutions must promote public understanding of new food science technologies and biotechnologies, as the public acceptance is essential for the timely introduction of beneficial applications of present and emerging new technologies.

The Budapest Declaration has clearly articulated strategies for the food science and technology community to improve food safety at the global, national and local levels. It has an essential role in improving public health and it is timely for these strategies to be implemented. WHO is looking forward to strengthening its collaboration with IUFoST in improving the safety of the food supply and in achieving our common goal of protecting and promoting health and nutritional well-being for all people.

At the 11^th World Congress of Food Science and Technology in Seoul, Korea the round table discussion entitled "Cultivating Global Connections: Student Perspectives" allowed an international exchange of student ideas. The discussion was developed, planned, and presented by a panel* of university students from eight nations. They prepared remarks on two major topics: 1) the typical academic and professional experience of food science students in their home country and 2) a vision for how food science students can connect internationally and how world congresses can facilitate this endeavour. The former will be the focus of this article, while a companion article covering the second topic appears in The World of Food Science (www.worldfoodscience.org). The discussion was well attended by an interested and enthusiastic audience. Many questions came from the floor helping the round table session focus on issues relevant to all participants. Notable contributions included questions from IUFoST, IFT, and IFS representatives.

The experiences of student panelists were both similar and varied. One of the more interesting differences was the motivation that compelled each panellist to undertake a food-related course of study. Some had family members or close friends in the food industry and have seen first-hand the role a food scientist/technologist plays in the food sector. For others there was a natural desire to improve the wholesomeness and nutritional value of food. Others simply "always liked food." An interesting similarity found by the experience of the panellists was that high school career guidance councillors had very little influence on the decision to undertake a food science or related course of study. It was asserted that such councillors are largely ignorant of both the quality of education and the job prospects afforded to graduates of food science courses. Promoting more ‘glamorous’ and publicly understood professions such as medicine and law could be easier or higher on a high school’s list of priorities.

It appears that the worldwide intake of undergraduate students by university food courses is remarkably low, particularly when the job opportunities after graduation are many and promising. This said, it was noted that in the USA and Brazil students are more likely to start a basic degree (eg. chemistry) before specialising or transferring into food degrees. The opposite of this is more often the case in countries such as Australia and Korea, where students more often elect to study food science from the beginning. In such programs the first two years still focus on teaching the basic principles of the sciences and mathematics. However, it is observed that it is in these two years when these programs see the highest attrition as students opt to take their fundamental coursework and apply it to other areas. It is important for universities to introduce the principles and relevant application of food science throughout an undergraduate degree program in order to assure interest and retention.

Undergraduate programs in food science and technology appear to originate in different departments or faculties in different countries. The most common method of teaching food science and technology is through a science degree, as is the case in the USA and Malaysia. Applied science degree courses are also prevalent and may give students a more 'practical' education. In Brazil the food science course stems from biochemistry departments. Agricultural colleges and engineering departments may also play a central role in teaching food technologists depending on the country and the institution. In postgraduate food courses (Ph.D. or Master degrees) there are a higher number of people from basic disciplines who have decided to specialise their undergraduate expertise towards the food industry. In some cases such students do not have the thorough grounding in the principles of food technology and should be required to gain this foundation before graduation. However, it was noted that the experience and perspective they bring from other courses could add to the quality of food research.

There were common themes in the presentations from the postgraduate panellists when teaching responsibilities were discussed. Most said that their departments gave them some of the responsibility of teaching, tutoring, and mentoring undergraduate students. In Korea and Australia, postgraduate students often taught or lectured undergraduate students, particularly in their area of expertise. Some tutoring was also undertaken. In Malaysia, it was common to be required to teach. In some cases undergraduate projects intermingled with postgraduate research to help form closer ties between the two classes of students. South African undergraduate students often find the postgraduate students a more accessible source of information than lecturers and professors. While it is important to balance the amount of time taken in teaching and research roles, the added responsibility of supporting undergraduates was regarded as useful because it enhances the quality of postgraduate education. Universities differed when it came to remuneration for tutoring and lecturing, for some it was a requirement of the department or scholarship, for others it was paid as casual employment. As a side note, the general difficulty of finding or obtaining scholarships to was an issue of concern to the panel. It was thought that IUFoST might be able to take a role by establishing an on-line register whereby universities with food science research opportunities could advertise scholarship and position availabilities.

Professional development was a topic discussed in the student round table as well as in several other round table sessions at the congress. Universities appear to vary in their approach to instilling professional qualities in students. To some extent, work experience was the venue for most of the industry exposure and cultivation of professional skills. In the semester prior to the author’s graduation (B.App.Sci. Hons., Food Science & Technology) a subject entitled "Global Perspectives of Food Science and Technology" was taught. In this course students were made aware of business and food customs in other countries, particularly those with which Australia enjoys good trade relations. Such a 'finishing course' was of immense benefit, however these types of courses that examine larger issues important to the profession may be useful throughout an undergraduate program and not only in the later years of the degree. Panellists generally asserted that their universities focussed on rigorous academic training, which is important, but often neglected professional training. The professional scientific societies of food science and technology should play a role in the development of graduates. This appears to be the case in the USA where much student professional development is facilitated by active participation in the Student Association of the Institute of Food Technology.

Participating on a panel where student issues were discussed was an enriching experience. One observation that should be made is that global student relations should continue to be fostered. Establishing a network would provide a forum for student issues to be explored and would also help to provide professional contacts. Additional round table discussion focused on the formation of national student associations and the possible future establishment of an international student body under the IUFoST banner. More detailed information regarding how food science students can connect internationally can be found in Justin Shimek’s related article ("Cultivating Global Student Connections") in The World of Food Science web magazine, www.worldfoodscience.org.

IUFoST financially supported the attendance at Congress XI of the following 14 students who presented papers in student sessions:

Collet, LSFCA (Sao Paulo University, Brazil)

Faria, MA (Universidade do Porto, Portugal)

Watanabe, M (Hokkaido University, Japan)

Mitiku, SB (Koichi University, Japan)

Makokha, AO (Jomo Kenyatta University, Kenya)

Zilic, SM (Maize Research Institute, Yugoslavia)

Chiwprasertphol, R. (Mahidol University, Thailand)

Padayachi, RA (ML Sultan Technikon, South Africa)

Zhang, XH (Shanghai Fisheries University, China)

Ou, SP (Providence University, Taiwan)

Tomar, P. (University of Delhi, India)

Tan, CP (Universiti Putra Malaysia, Malaysia)

Miller, CW (University of Western Sydney, Australia)

Phan, AK (University of Western Sydney, Australia)

The Pre-Congress Internet Conference on the Congress research topics (Asian Food, Fermentation and Biotechnology, Functional Foods, Nutraceuticals and Food Processing/Engineering) from May to December 2000 was an innovation. Two hundred abstracts from 22 countries were posted, and 429 authors were involved. More that 5000

scientists actively participated in the on-line discussion. The Internet Conference resulted in a substantial book of collected research papers that can be purchased from the Korean Society, 635-4 Yeoksam-Dong, Kangnum-Ku, Seoul 135-703, Korea, Fax: + 92 2 553-8453.

As Dr. Kyu-Whan Yang, Commissioner of Korea Food and Drug Administration acknowledged at the Congress XI Gala Dinner: "I know that over 1,000 excellent papers from 63 countries have been presented during this meeting. Furthermore, the Internet Conference was first tried just before this Congress. The fact that more than 5,000 scientists have actively participated in the Q and A session of the Internet Conference proves that IUFoST is at the forefront of the information age of the new millennium. This must be the most ambitious project sharing new scientific findings and recently developed technology. From that point of view, this conference should be recorded as an historic scientific meeting for the Korean Society of Food Science and Technology as well as IUFoST."

The Congress itself welcomed 1942 delegates from 63 countries who attended events that included the Founder's Lecture, 9 plenary lectures, 48 symposia with three student sessions, seven roundtable discussions, 14 poster sessions. four pre-Congress short courses for a total of 1063 scientific presentations.

In addition to the technical sessions of the Congress, 429 commercial companies and 18 trade and scientific associations and university research centres exhibited their products and services at the Seoul International Food Technology Exhibition run concurrently with the Congress and in adjacent floors of the Convention Centre.

Delegates also enjoyed several wonderful social events during Congress week. One highlight was Korean Night that featured young Korean dancers, musicians and singers.

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Special thanks are extended to the Korean Society of Food Science and Technology (KoSFoST) for the truly excellent congress and wonderful Korean hospitality shown to all Congress delegates.

The International Academy of Food Science and Technology (IAFoST), a statutory component of the International Union of Food Science and Technology (IUFoST), announced the third class of outstanding individuals elected to Academy membership at Congress XI. These 13 new Fellows were selected after a rigorous screening procedure and were inducted at the Eleventh World Congress of Food Science and Technology in Seoul, Korea, April 2001. The new fellows are:

Marijana Caric, Federal Republic of Yugoslavia

Lester Crawford, USA

Tibor Deak, Hungary

Colin Dennis, UK

Jozsef Farkas, Hungary

Keith Farrer, Australia

Franco Lajolo, Brazil

Friedrich Meuser, Germany

E. Donald Murray, Canada

Sebastiano Porretta, Italy

Mary Schmidl, USA

Helmar Schubert, Germany

Paul Singh, USA

Additional Fellows will be elected every two years with the next group scheduled for induction at the 12^th IUFoST World Congress in Chicago, IL, USA, July 2003.

The purposes of the Academy are: 1) to identify and recognize individuals distinguished by their scientific and professional contributions to food science and technology (FS&T), 2) to improve international cooperation and exchange of information, 3) to promote food science and technology and other sciences of importance for this area, and 4) to stimulate international education and training in food science and technology.

Activities of the Academy are administered by an elected Executive Council composed during 2001-2003 of Ken Buckle, Australia (President), Owen Fennema, USA (Past President), Malcolm Bourne, USA (President-elect), Ralph Blanchfield, UK (Councillor) and V. Prakash, India (Councillor). Estrella Alabastro, Phillippines, and Octavio Paredez-Lopez, Mexico were thanked for their contributions to the Academy Council during the inaugural term.

The Rapid Methods Workshop held in Budapest Hungary, 9-11 May was attended by 43 participants from 12 countries. The Workshop was designed to provide an overview and update on pathogens, toxins and spoilage contaminants that may occur in foods and food-plant environment. It provided a basic understanding of the strategies and approaches available for the detection, enumeration, isolation, identification and typing of microorganisms of interest in food microbiology, and emphasised practical applications of the information to the solution of problems dealing with the microbiological safety, quality and stability of foods.

Beyond the application of conventional methods for the routine microbiological analysis of food, the workshop provided an excellent opportunity to discuss the suitability of novel, rapid and automated methods, including biochemical, electrometrical and molecular techniques, available for the detection and characterisation both of "classical" and emerging foodborne pathogens and notorious spoilage microorganisms. There was also ample opportunity for attendee interaction and discussion with a distinguished group of faculty, professional experts and technical representatives of companies providing instruments, materials and services for microbiological safety and quality assurance of foods.

Advanced methodology were interpreted in terms of Good Laboratory Practice, and were placed in the frame of Hazard Analysis Critical Control Point (HACCP) system, and TQM for quality assessment and assurance of foods.

The Workshop was conducted by speakers teaching food microbiology and specialists of industrial application, who discussed and demonstrated various systems, test kits and instruments for rapid and automated microbiology. Specific tests and instruments were introduced by representatives of various companies.

Food industry professionals and graduate and PhD students involved in issues of microbiological safety of food as well as in analytical microbiology were invited to participate in the workshop. Speakers and participants from Central and Eastern European countries were invited in order to disseminate knowledge from developed nations toward this region.

IUFoST provided support for international speakers and sponsored the attendance of scientists and students from Turkey, Hungary, Romania and Slovakia for this workshop organised by Professor Tibor Deak, Hungary and Professor Purnendu Vasavada, USA.

The Workshop was well received by all participants who cited the high standard of presentations and the valuable demonstrations and practical sessions. Both the scientific and social aspects of the programme were greatly appreciated and participants expressed their desire for more workshops to be organised on a regular basis.

Over 600 registrants attended the Canadian Institute of Food Science and Technology's FoodTec '01 conference, held in Toronto June 3-6. A trade-show component was attempted this year, but traffic was less than the organizers had anticipated over the two days.

In the opening symposia, encompassing the Food Science and the Global context theme, Dr. Rena Crumplen, Director of Research and Development for Parmalat Canada said global competition is driving technological advances, multiplying the variety and innovation of new products, and increasing the need for food safety and quality. Crumplen adds, "in a global context, speed is the competitive weapon, as the first company out with a new product can define the market and yield a higher profitability."

Tjerk de Ruiter, senior vice-president Danisco Cultor, says his company needs control in a global context, with the ability to create a network for information sharing between their centres of expertise, located on five continents. These centres are located next to pilot plants and focus on either bioscience or food science. Mega trends that Ruiter has identified around the globe include: Convenience Foods, Ethnic Foods, Safety and the Health and Wellness sector.

A number of seminars on functional foods, food irradiation, GMO testing, food safety, sensory science, novel foods, new developments in food packaging and nutrient bioavailability and health were all well attended.

At the CIFST Gala dinner on Monday evening, the members of the University of British Columbia team; Ranjani Dhanawansa, Daniel Erasmus, David Popovich and Lynette Walsh emerged as the winners of the 2001 Student Challenge, defeating the defending champions, the University of Guelph. In a game show format, the student teams answered a variety of questions relating to food science. The UBC team won the opportunity to compete with their American counterparts at the Institute of Food Technology conference in New Orleans, Louisiana.

NEWS FROM AUSTRALIA

10^th Australian Food Microbiology Conference
and HACCP Workshop

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By A. D. Mortimer, President-elect, IUFoST

IUFoST supported the participation of eight food microbiologists from the ASEAN region (Indonesia, Malaysia, the Philippines, Singapore, Thailand and Vietnam) and two from Papua New Guinea to attend: International Workshop on HACCP and its Applications to Food Safety

And Tenth Australian Food Microbiology Conference March 2001.

Additional financial support was received from the Australian Institute of Food Science and Technology and the Australian Academy of Technology Sciences and Engineering.

The Food Microbiology Conference focussed on the current development of food safety strategies across the international spectrum. It brought together a review of the latest technologies and practices available to monitor and manage the safety and quality of foods. A comprehensive trade and poster exhibition gave attendees the opportunity to familiarise themselves with the latest developments in detection tools, monitoring methodologies and safety and quality management practices.

The purpose of the HACCP Workshop was to exchange ideas on the current status and implementation of HACCP in the region. Subjects covered included a HACCP Implementation Overview, Case Studies, Country overviews, HACCP Programmes for Export and the Hospitality Industry, as well as an International Perspective of Food Safety. Visits included a major chilled pasta and pasta sauce plant, the Melbourne University Microbiological Diagnostic Unit, and behind the scenes of a major International hotel to see HACCP in action.

The status of HACCAP based food safety programs in the region varies extensively but appears to be driven by the needs and demands of the export market - particularly for fish and fish products exported to the EU and the USA. All countries have a great awareness of food safety but appear to have limitations in implementation due to limited resources - costs, qualified personnel, a large medium to small business sector and the lack of pre-requisite programmes appear to be the challenges facing the group. The review session at the end of the working group believed the following approach was appropriate.

: Food hygiene programmes must be given the highest priority in the Region.

: Establishment of the pre-requisite programs (GMP, Environmental, etc) should be the first priority

: Codex general principles and guidelines could be used as a starting point

: HACCP should be the eventual aim but timing will vary from country to country depending on available resources.

: An ongoing workshop programme for the exchange of information should be a high priority

NEWS FROM CFTRI

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By Dr. V. Prakash, Correspondent

Patent Specifications, a handbook providing step-by-step guidelines on how to go about patenting processes developed in the Laboratory, was released by Dr. R.A. Mashelkar FRS, Director-General, CSIR and Secretary, DSIR, Government of India, New Delhi recently.

Prepared by the Patent Cell of the Central Food Technological Research Institute, Mysore, the handbook aids scientists and technologists in preparing a Specification for filing of a patent. Ample examples and a model specification have also been included to get the message across. The CFTRI Patent Cell was commended for creating more awareness about the patenting process to all the scientists in the laboratory.

CITA, the Costa Rican National Centre of Food Science and Technology was established in 1974 in agreement between the University of Costa Rica and the Ministry of Agriculture. In 1996 formal relations with the Costa Rican Government were strengthened with the incorporation of the Ministry of Science and Technology into its body. In this way, CITA is a public institution for research and development, guided by the Agronomy Department of the University of Costa Rica and both ministries.

The CITA mission is to offer solutions and useful tools that will raise the competitive levels of the national and regional agronomic and food industry sectors, through research, teaching and knowledge transfer in food science and technology.

CITA has had a key role in the development of food science and technology in Costa Rica and the Latin American region because it links common interests of academia and industry. CITA has participated actively in the organisation of the Costa Rican Chamber of Food Industry CACIA, the Costa Rican Association of Food Science and Technology ASCOTA and the Latin American and Caribbean Association of Food Science and Technology (ALACCTA).

The main activities of CITA are teaching, research and extension. To achieve its goals, CITA uses an interdisciplinary approach to every task. Actual CITA staff consist of 60 people, 70 percent of whom are specialists in different areas, such as food technology, food chemistry, food microbiology, food engineering, sensory evaluation, economics, statistics, psychology, administration and computer sciences.

Important Achievements

* More than 7, 500 support requests answered since 1984, 70 percent of these were from regional and national food industries.

* More than 400 one-level co-operative initiatives with universities or governmental regional entities.

* More than 150 products developed or reformulated for national and international markets.

* More than 35 national rural communities received support in their agronomic and industrial development.

* More than 190 thousand hours of extension provided to the food industry by students from different departments of the University of Costa Rica (Universidad de Costa Rica).

* More than 250 Licenciados (degree between Bachelors and Masters) in Food Science and Technology graduated from the Department of Food Science and Technology of the University of Costa Rica (Escuela de Tecnología de Alimentos de la Universidad de Costa Rica).

The regional leadership of CITA is strengthened by multinational programs and agreements with prestigious institutions such as OAS, FDA, IUFoST, IICA, National Resources Institute at Greenwich University, Bean Cowpea Collaborative Research Support Program, Iowa State University, Kansas State University, Volcani Centre (Israel) among others.

CITA Actively participates in multinational programs such as Food Conservation Program CYTED-D, Sensory Properties Network, RIEPSA, Latin American Network of Food Composition CR Latin Foods and the Food Technology Network for Rural Development RETADAR.

II National Congress of Food Science and Technology: "Food Safety for the Regional Industry, hosted by CITA will take place in San José, Costa Rica on August 8, 9 and 10, 2001 at the Hotel Herradura Conference Center. This event is sponsored by ALACCTA and IUFoST.

All Congress activities will focus on providing the participants with useful information in the implementation process of the BPM, the HACCP, and the ISO 9000-2000 norms, from a more practical perspective, with a common and fundamental goal: the attainment of food safety.

During mornings, lectures will be given by well-known international experts on each field, who will also collaborate in the afternoon short courses, so their knowledge and experience will be shared. The scientific contributions by the participants on the different Congress topics will be presented in poster sessions. Also, during the event, summaries will be available in the web site (www.inocuidad.cita.ucr.ac.cr) to the general public. In this way everyone can make comments or ask questions using the virtual forum.

For more information on the IUFoST Adhering Body, CITA, please visit the CITA website at www.cita.ucr.ac.cr or write to: P.O. Box 2060, Cuidad Universitaria Rodrigo Facio, San Pedro, Costa Rica.

The 2nd Session of the ad hoc Inter-Governmental Codex Task Force on Animal Feeding was held in Copenhagen, Denmark from 19-21 March 2001. The Task Force meeting was preceded by a 17 March discussion at the Danish Plant Directorate on the desirability of establishing Codex positive lists of permitted feedstuffs, and negative lists for prohibited or undesirable substances. The report of the 17 March meeting was subsequently reviewed by the full ad hoc Task Force.

The ad hoc Task Force meeting was held at the time of high levels of concern, particularly in Europe, of bovine spongiform encephalopathy (BSE) and foot and mouth disease, both of which are spreading in Europe. The Codex ad hoc Task Force meeting was attended by about 280 representatives from 45 Codex member countries, three international governmental organizations, FAO, WHO, OIE, and 16 international non-governmental organizations, including IUFoST. IUFoST was represented by Professor John R. Lupien.

Discussions on 17 March on the desirability of positive and negative lists for feed ingredients were inconclusive, mainly because of the wide range and changing nature of feed ingredients in different parts of the world, and the difficulty of keeping such lists up to date and well publicized. On negative lists, the Task Force took steps to prepare a list of general groups of undesirable substances and contaminants which may need additional attention by the Task Force, by other Codex Committees, or by the Joint FAO/WHO Expert Committees on Food Additives, and on Pesticide Residues. The Task Force asked the Rome-based Codex Secretariat to write a Codex Circular Letter to all Codex member governments and interested international non-governmental organizations requesting further information on present rules or voluntary codes which list currently allowed feed ingredients or set limits for additives, pesticide or veterinary drug residues, or contaminants such as heavy metals, dioxins, PCBs, mycotoxins, pathogenic microorganisms, etc.

The major work of the ad hoc Task Force was to review and amend the Codex Proposed Draft Code of Practice on Good Animal Feeding. A preliminary draft of the Code was discussed at the 1st Session of the Task Force in June 2000, and revised based on these discussions. The revised draft Code was circulated to all Codex member countries and international NGO observers for additional comment. The 2nd Session discussed the many comments received in a section by section review by all attending the meeting. The discussion process was tedious and the time available for discussion (two days) was insufficient to allow review of all sections of the draft code. The review and discussion process did result in revisions to some parts of the draft Code, which were more science based, and more acceptable to the interests on developing and developed countries.

While the Codex Code on Good Animal Feeding is intended for all 165 Codex member countries, long and often unnecessary discussions on current political concerns of the European Union/Community such as animal health/rights, food derived from biotechnology, and general environmental concerns, and the policies of other OECD countries such as Australia, Canada, Japan, New Zealand and the USA which tend to have more science-based approaches and policies for feed and food quality and safety. These discussions used much of the available time, and were unnecessary.

The Codex Alimentarius Commission (CAC) has protection of the health of the consumer and assuring fair trade in foods as main CAC objectives and prior CAC discussions and decisions and FAO/WHO/WTO conference in 1992 and 1999 on Codex and food trade have agreed and emphasized that Codex work must be based on sound science and be related to food and factors which affect the quality and safety of food. Concerns such as animal welfare and general environmental problems which do not relate directly to food quality and safety are excluded from CAC work and left to other national or international forums for discussions.

Despite the important work of CAC on food quality, safety and consumer protection, there were persistent efforts by the European Union/Community to introduce animal health and general environmental concerns into each section of the Code discussions, leading to extensive but non-productive discussions and reminders to the meeting by other countries and the Codex Secretariat that such concerns were not included in the Codex mandate. Because of the time spent on non-productive issues, the Task Force could not complete its review of all sections of the Draft Code. Some progress was made, and revised text was agreed on the Code introduction, purpose and scope, definitions, traceability and record keeping in feed production.

Drafting Groups were appointed to do further work on "undesirable substances", on-farm feed production, methods of sampling and analysis, and on a general review and revision of all comments received to date, and to be received during 2001 so that a revised draft will be ready for the 2002 meeting of the Task Force. These Working Groups will work electronically, with assistance from the Codex Secretariat.

If IUFoST members are interested in reviewing background papers prepared for the 2nd Task Force meeting, the report of the meeting, or other Codex or FAO materials on food quality and safety, these can be found at the Codex Website www.codexalimentarius.net or the FAO Website www.fao.org. Comments on the draft Code on Good Animal Feeding can be sent to the Codex Secretariat, as listed in the Website.

The CCGP met at the Ministry of Economy, Finance and Industry International Conference Center from 23-27 April 2001. The CCGP has the function within the Codex Alimentarius Commission (CAC) of reviewing, revising and recommending to the CAC proposed changes to CAC rules, or on general texts which have an impact on all CAC committees. In recent years, since the January 1995 creation of the World Trade Organization and the adoption of the Uruguay Round Multilateral Trade Negotiations Agreements on Agriculture, Sanitary and Phytosanitary Measures and on Technical Barriers to Trade the discussions in the CCGP have become somewhat polarized due to non-tariff and non-science based barriers to trade which several developed countries wish to continue, despite their joining the consensus which created the World Trade Organization.

The April 2001 CCGP session was attended by about 200 delegates from 58 Codex member countries and 50 observers from inter-governmental and international non-governmental organizations. IUFoST was represented by Professor John Lupien.

The major CCGP agenda item was review of a paper on Working Principles for Risk Analysis which had been discussed at the April 2000 CCGP meting without any consensus being reached. During late 2000 a Codex Secretariat survey was made of Codex member countries about the draft Working Principles, The April 2001 had a paper before it with comments from member countries and observer organizations on the text reviewed at the April 2000 CCGP meeting, with many suggestions for revisions. Among these were European Commission proposals for formal recognition of the "precautionary principle" which had been the main blockage towards reaching consensus in the 2000 CCGP meeting.

There was little progress in the April 2001 meeting in reaching consensus on the text. The major point of contention continued to be the insistence of the EC and its 15 member countries on including a reference to the "precautionary principle" in the Working Principles for Risk Analysis. Most of the 31 developing countries in attendance, along with Australia, Canada, New Zealand and the United States continued to strongly oppose any reference in Codex documents to the "precautionary principle", and several countries and some observer delegations pointed out that this concept was considered by many to be a frank non-science based non-tariff barrier to trade.

All countries in attendance at the CCGP session agreed that food law and consumer protection is based on precaution with regard to basic legal texts and pre-market clearance of food additives, veterinary drug or pesticide residues in food, or in the monitoring, control and prevention of chemical and microbiological contaminants in foods. Because of their in-built precaution which is an essential element of all food legislation, the non-EC countries refused to include any terms in the Working Principles for Risk Analysis such as the "precautionary principle" since it was not clearly defined, but had been used by the EC in several instances as a non-science based and non-tariff barrier to food trade.

Due to the inability of the CCGP session to find an acceptable compromise between the non-science based "precautionary principle" and more general descriptions of the scientific review carried out of food problems at national level and at FAO/WHO international levels, no agreement was reached on the overall text. Some progress was made on reaching consensus on other parts of the "working Principles for Risk Analysis" document, but all paragraphs will have to be reviewed again at the April 2002 CCGP Session. A working Group of the CCGP was established to explore new wording and will be coordinated by the French CCGP Secretariat, and will work mainly through email and other electronic information sharing systems.

Another important CCGP agenda item involved a review of the approved Codex "Statements of Principle on the Role of Science in the Codex Decision making Process" and the extent to which other factors are taken into account in preparing and approving Codex work. The approved Codex "Statements" stress that CAC standards, guidelines and recommendations must be science-based, but also say that CAC decisions can have regard to "other legitimate factors for the health protection of consumers and for the promotion of fair practices in food trade". (See Codex Procedural Manual, 10th Edition, Appendix; General Decisions of the Commission)

As with discussions on the "Working Principles for Risk Analysis", a clear split occurred between the EC countries and others due to the EC insistence that non-science and/or other non-Codex matters be taken into account within Codex such as animal welfare, consumer concerns, and environmental issues which are not directly related to food safety. This EC position led to a long and unproductive debate, with the result that few CCGP decisions were reached on this topic. A text on "Proposed Criteria" for use in all Codex work will be forwarded to the CAC for its July 2001 Session, but the two most contentious issues on animal and plant health/welfare and environment" are in square brackets, indicating lack of consensus, and requiring a CAC level debate on these issues.

The CCGP also gave brief attention to the need for revision to the Codex Code of Ethics for International Trade in Foods, and to a proposal that the EC become a member on the CAC. Due to the large amount of time devoted to the unproductive debates on the "precautionary principle" and "other factors", there was insufficient time for in-depth discussions on either item. The Codex Secretariat will prepare a revised draft of the "Code of Ethics" for discussion at the next CCGP session. Any decision of the EC membership proposal will have to be made after furthered debate at the July 2001 CAC Session in Geneva.

For further information, the papers prepared as background documents for the April 2001 CCGP session, the report of the session, and much more information on Codex can be found at the Codex website: www.codexalimentarius.net

It has been just 18 months since IUFoST changed course at the 8^th General Assembly in Sydney, Australia and began implementation of the new strategic plan and transformation of IUFoST into a provider of services to its members and the world community.

An action plan was set in motion, once the Governing Council was in place, January 2000, drawing from the needs expressed by our members and these formed the basis for the organisation of the IUFoST Service Delivery Centres.

Briefly, here are some of the ways in which IUFoST has responded to our members through the service delivery centres during this Governing Council period.

• First internet conference in the field of food science and technology, organised by Congress XI hosts, KoSFoST.
• Short courses before the congress
• Exceptional Congress scientific programme with well-defined focus, building on the scientific discussion from previous world congresses, presenting a seamless flow of scientific discovery and interaction in the international community
• Dissemination of information –the joint IUFoST/IFT electronic magazine The World of Food Science - has been launched and is now in its fourth issue - for and about food scientists, technologists and international community, reporters from Singapore, Thailand, Korea, China, Chile, Argentina, Venezuela, Brazil, Mexico, Malawi, Nigeria, South Africa, Kenya, Egypt, New Zealand, Australia, Poland, Czech Republic, Sweden, Italy, UK, Netherlands, Germany, Hungary, India, Canada, Hungary, Korea, Guatemala,
• Newsline is still being produced and no longer as an online newsletter only. With the assistance of United Business Media International, an IUFoST sponsor, we can print and distribute copies once again, and more often.
• A new, and as yet unnamed, annual publication is being added to the IUFoST roster, in cooperation with Sovereign Publications.
• IUFoST representatives are reporting on CODEX meetings and increasing the visibility of our organisation and members. News reports on IUFoST activities are being distributed widely and on a regular basis.
• Task forces and working groups have been established to address specific scientific and educational needs.
• Establishment of Core Curricula Working Group - representatives from Australia, UK, France, Brazil, USA, New Zealand, Czech Republic, India, to collect programme outlines and prepare an international core curricula guideline in food science and technology
• Establishment of Distance Education Working Group - representatives from Japan, Australia, France, Germany, USA, India and including representatives from IUNS and the United Nations University. Distance education courses available internationally are being surveyed and opportunities investigated for implementation of distance education in needed areas of food science and technology
• The Biotechnology Task Force (UK, Thailand, USA, China, Australia) has started an Discussion Group (www.worldfoodscience.org) which is in progress now and it will result in a published international overview of Biotechnology
• Post Harvest Task Force is being formed and Development of Post Harvest Initiatives are being pursued. This Congress provided the opportunity for an open forum on the subject.
• Establishment of on-line consultancy register to assist our members to find experts in the field.
• Access to databases and scientific reports are available on the IUFoST homepage, through SDC 3, group involving representatives from Malawi, Argentina, UK, Japan, Taiwan, Canada and USA. This group also prepared the consultancy list outline for implementation.
• Organisation of Distinguished Lecturer Programme, through the Academy, for provision of guest speakers to our members
• Last year, in 2000, IUFoST supported congresses and symposia in Brazil, Chile, Mexico and USA, Israel, and the first internet conference in Food Science and Technology hosted by our Korean Society.
• IUFoST will contribute to/sponsor 8 workshops/congresses in Hungary, Australia, Zimbabwe, USA, Germany, Korea, Austria, South Africa this year
• IUFoST has financially assisted its members from Malaysia, Vietnam, Zimbabwe, Singapore, Thailand, Brazil, Philippines and Hungary and prospective members from Turkey, Romania, and Slovakia.
• A Governing Council for 2001-2003 has been elected, representing all regions of the world
• New members who exemplify international excellence in the field of food science and technology have been elected to our International Academy (IAFoST)
• IUFoST has invited related groups to join us to consolidate our global interests under the IUFoST umbrella, the engineers, the microbiologists, other special interest groups
• We are working with the International Union of Nutritional Sciences, the International Union of Toxicology on Genetically Modified Foods for Development, Health and Human Nutrition: The Scientific Basis for Benefit/Risk Assessment
• We have joined with COSTED (Committee on Science and Technology in Developing Countries) to develop pilot project proposals in Distance Education in developing countries
• We are working with FAO, other international organisations, industry and our members to develop and initiate a comprehensive post-harvest plan and to implement it
• We are publishing in various languages to encourage the dissemination of scientific information
• We are gaining support from industry, including United Business Media International, to assist us in our work.

GET INVOLVED WITH IUFoST

We need you to tell us if we are answering your needs and we need you to participate in IUFoST activities.

• JOIN US in the Biotechnology Discussion at www.worldfoodscience.org. It is easy to sign on and join in the international discussion on this important issue. We need your voice in order to bring a truly international perspective to the biotechnology debate.
• VOLUNTEER to join our working groups and report for our publications from your country and institute
• SEND US details of short courses, core curricula, distance learning activities in your country to add to our databases.
• TELL US when you are holding symposia, conferences, congresses and let us know if you would like to apply for IUFoST endorsement or sponsorship.
• INFORM your colleagues, your governments and educational institutions about IUFoST. Spread the word about IUFoST activities to everyone in the field and let them know that, through IUFoST, they have access to global food science and technology information and scientists. Invite them to read The World of Food Science (www.worldfoodscience.org) and to actively involve themselves in our field by participating in our activities.
• CHECK the IUFoST website at www.iufost.org for the latest news and send us your website addresses so we may link these together.

Please respond to the survey we will send to you next month and express your interest in getting involved with IUFoST by e-mail to secretariat@iufost.org or by writing to the Secretariat address: PO Box 61021, 511 Maplegrove Road, Oakville, Ontario, Canada L6J 6X0.

FAO ANNOUNCES JOB VACANCIES
IN BIOTECHNOLOGY AND FOOD MICROBIOLOGY

Check the IUFoST Website at www.iufost.org/jobs for Food and Agriculture Organisation (FAO) Job Vacancies in food science and technology or send a fax to the IUFoST Secretariat at + 1 905 815 1574 for application details.

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