NEWSLINE No. 54, March/April 2003

ISSN 0159-4419

The IUFoST World Congress of Food Science and Technology has fostered the international cooperation and exchange of information among scientists, food technologists, and specialists in the areas of food processing, manufacturing, preservation, storage, and distribution for more than 40 years.

After 33 years, IUFoST’s World Congress returns to the United States. Congress XII will be held July 16-20, 2003, at the Hilton Hotel & Towers in Chicago, Illinois, USA. The general theme is "Feeding the World - Opportunities without Boundaries." This theme points to the major challenges and global responsibility of food scientists and technologists.

Food professionals from every sector can benefit by attending Congress XII. This is a chance to update your knowledge in the face of the changing global food industry with the latest discoveries, insights, and fresh perspectives on key food industry topics. Share new and eminent research findings, discuss potential solutions to major problems, and support those who are working at the forefront of our field. Learn and network with food scientists and technologists from around the world.

Dr. Per Pinstrup-Andersen, 2001 World Food Prize Laureate, will introduce the overall Congress theme in his keynote address. A variety of superb plenary presentations, symposia, and roundtable discussions will be organized around international themes and feature top experts as speakers.

In addition, the Congress will present a full spectrum of approximately 700 poster topics available for viewing throughout the week.

The first event of Congress XII, which began in October 2002, provided food professionals with an opportunity to critically discuss online two important topics: "Plant-Derived Vaccines: An International Health Delivery System" and "Creative Fermentation Technology for the Future." A summary of these open Internet discussions, encouraging both similar and contrary viewpoints, will be prepared and posted, followed by an open Internet forum during the Congress.

Chicago is home to an incredible number of dedicated, internationally recognized food professionals. In addition to being a major hub of the food and business communities, Chicago is also the home and headquarters of the Institute of Food Technologists. IFT serves as the host organization for Congress XII and is one of IUFoST’s most active and supportive Adhering Bodies.

Congress XII will immediately follow the IFT Annual Meeting & FOOD EXPO®, which will be held at the same location on July 12-16. Congress XII registrants have the opportunity to attend the Food Expo on Tuesday and Wednesday, July 15 and 16.

IUFoST’s 11th World Congress hosted by the Korean Society of Food Science and Technology in Seoul, Korea, on April 22-27, 2001, was very successful - 1942 delegates from 63 countries attended the events.

This year’s congress promises to be equally successful. Be a part of this highly esteemed and anticipated event and discover a world of growth opportunities without boundaries. For more information, visit www.worldfoodscience.org/worldcongress q

IUFoST Food Safety Symposium, Shanghai

An international symposium on Food Safety: Current Issues and Technologies, was successfully held at the Shanghai Everbright Convention and Exhibition Centre, Shanghai, China, on 5-6th March, 2003. The Symposium was jointly organised by the International Union of Food Science and Technology (IUFoST) in conjunction with CMP Information’s Food Ingredient Asia-China 2003 event. The symposium attracted over 250 participants from the Chinese food industry, research institutions and government agencies, as well as representatives from overseas food and ingredient companies.

Prof Zhang Zhaofang, Deputy President of the Chinese Institute of Food Science and Technology and Mr Alan Mortimer, President-elect of IUFoST, officially opened the Conference. In his opening address, Prof Zhang stressed that the Chinese government has set food safety as one of the top priorities in the nation’s next 5-year strategy, and an industry-wide enhancement in food safety and quality management is important for the Chinese food industry to enter the international stage.

The conference program featured four keynote presentations delivered by internationally recognised prominent specialists in food safety and quality management. These include Prof Dr. Ing. h.c. Walter.E.L.Spiess, IUFoST President, Germany; Dr Martin Cole, Principal Research Scientist of Food Science Australia and Chairman of International Commission on Microbiological Specifica-tions for Foods, Australia; Dr Huub Lelieveld, Senior Technologist, Uniliver Research Laboratory, The Netherlands; and Prof Daniel Fung, Director, Rapid Methods and Automation in Microbiology, Kansas State University, USA. The conference program covered the following four major technical themes most relevant to the current issues and technologies for food safety management: Modern processing technologies, Hygiene and microbial controls, Cleaning and Sanitation, and Rapid detection methods. Nine presentations were delivered by representations from major Chinese food companies, research institutions and government agencies and the Chinese operations of multinational food companies to provide a local industry perspective on food safety management. In addition, scientists from the USA, South Korea and Australia contributed three further presentations. The simultaneous translation from English to Chinese, and vice versa, by professional interpreters and the use of specialised audio equipment aid for all presentations provided effective communication between participants and delegates.

The conference was the first major international event on food safety management held in China. It provided an opportunity for the Chinese food industry to learn about international best practices in food safety and quality management, and for the international specialists to learn about the Chinese food industry. q

What are the main hazards in the production of dairy products from production to consumption and what kind of strategy do we need to control these hazards? Safety of dairy products is important to our industry and more importantly for the consumers. Dairy products should provide nutrition and have a high constant, stable quality to guarantee a loyalty to your products. There is a quality pyramid for dairy products based on these kinds of perimeters. In summary, the basic foundation of this pyramid is about the safety of these products, the second is the nutritional value and thirdly there must be the service to satisfy consumers for the long term.

To achieve these quality attributes, we need to look at the whole processing chain of these dairy products. The first is the collection of the milk or the milking step and the conditions may vary tremendously from region to region in China. Usually we collect from single farms in main cities such as Shanghai; each farm has about 1000 cattle. In this way we can eliminate or control any adulteries such as the addition of water and other foreign materials to milk. Once the milk is collected you must be aware that the micro-organisms grow very quickly and easily multiply and therefore you must put it in a cold environment so that it can be transported to the plant. At the plant, the milk is processed and finally distributed to the stores.

In the whole processing chain, what are the possible sources of contamination? Upstream contamination comes from the raw materials ingredient supplies on the farm. The fresh milk is the raw material. The 100 percent fresh milk itself should have only milk as an ingredient. However, other materials such as the feed used for the cattle ie. bean products, potatoes, genetically-modified or transgenic products and packaging materials may contaminate raw milk. In packaging, many raise the question about the ink used on the packaging and whether or not it affects the milk. The material used in the packaging is also a consideration, zinc-coated containers for long-term storage, for instance. We have to consider the feed and water and how they affect the cows. There is also the issue of internal sources of pollution occurring in the storing and processing, transportation environment, and whether they can all meet the hygienic requirements. People are now paying attention also to the pollution caused by building materials, the construction of the plants and factories themselves. The levels of this indoor pollution must also be taken into consideration.

Downstream pollution from the cooling temperature storage is another consideration. Transportation methods must be specifically designated for these types of foods and also for the storage and warehousing. Salespersons need to understand the requirements of the cold chain because they are really in charge at point of sale. They must go out to visit the supermarket frequently because they need to be sure the products are kept in the required conditions to prevent possible sources of pollution. First is chemical pollution through preservatives, second is biological, and certain type of antibiotics. In the industry this constitutes a threat to the production and most importantly if people are taking milk with antibiotics, microorganisms can develop antibiotic resistance.

Also there is pollution through foreign bodies. This is happening less and less but several years ago it was more of a problem. We used a lot of metal equipment and now we are paying more attention to this and its effect.

To control these hazards you must implement the international standards ISO 9000 and complete HACCP- based QA system. Certainly you need to develop the HACCP and GMP, (Good Manufacturing Process) most frequently used in the pharmaceutical companies but now it is needed in the dairy industry. Not all are using the GMP Principles throughout the production line yet. We are using it in certain parts of food processing and in packaging we are implementing parts of the GMP. With this kind of equipment we try to be close to the requirements of the GMP, to assure the quality of the production and manage the cost.

Therefore in China if you want to implement GMPs throughout all the production lines (over 20 in this company) we have quality assurance which assures the quality of the production and total quality management to ensure these methods are available.

Besides all these approaches and based on my experience and exchange with my colleagues we believe we have other ways to ensure 100 percent traceability. I mention this because, for example, last year in certain areas, the milk that left our factories provided for students did not present any quality problem but all those who drank the milk suffered from some problems. The raw milk was reliable and the microorganisms and inspections were under control. When the school provides lunch to the students, we provide them with specific instructions for milk distribution. This problem occurred when the instructions were not followed. The school put the milk out for too long before it was consumed. There are now new practices governing the distribution of milk to students. The milk should not be prepared too early and left at an abused temperature for too long. Therefore the traceability is not just our responsibility. Statistics, inspection results and clinical research are all needed to finally determine the traceability. But this is easier said than done. The food that the cow eats or drinks or the vaccine that is used for it for the ultimate production of milk are all factors. You have to look at all the samples to guarantee that there is 100 per cent traceability.

It is not as simple as keeping a full record of different types of measures that include the 100 per cent traceability. We need to look at this issue of a full record because the record will ultimately determine whether you have been proceeding according to accepted standards or whether it is acceptable to other parties, whether it satisfies the laws and the regulations from the whole process of manufacturing. As an example, overseas and in China we have been looking at CIP (Cleaning in Place). What I mean by CIP is not just in the factory, not just in the production line. At the same time as you collect milk you must look at the dairy manufacturing industry. The collection of milk is only one part. There has been such a trend that the whole system of collection of milk has to satisfy CIP. Only through this can you guarantee 100 per cent safety. Therefore when using water, oil, chlorides, it is not just a matter of concentration. What a full record means is that after using all these materials, containers or the milk cars - after inspection it is proven to be safe. You have to guarantee that.

And in the manufacturing of dairy products, we have many hazardous points. First of all, we need to identify the risks, in other words what level do the risks fall into, whether it is fatal or it can be controlled through normal means. And then you try to identify the source of the risks and then how to control the risks. Currently we are talking about control rather than elimination because at this point we cannot eliminate all the risks. New approaches might be effective but you will need to continue following up to see if it gives rise to any contamination with the view of the utter elimination of any danger of risk. So currently the consumers are increasing their awareness of food safety.

At Bright Dairy we have the national standards, we have the green food standards and I have participated in the processes. I feel that domestic food safety in China has become an increasingly important issue to all of us. News of this and other food-related problems has raised awareness of food safety considerably and the Chinese State Council has issued quite a number of important documents. For example, in the case of student milk, the Premier and Vice Premiers have all shed their comments on this issue and shared their concern over that. So food safety is not just for the manufacturer to guarantee; consumer awareness is a very important driving force for the awareness of food safety, for more nutritious food. In the process of manufacturing we do have the risk of chemical, allergic, and foreign materials contamination, but with the development of science and technology I am sure that one day we will be able to eliminate all these dangers. q

FOOD SAFETY: CURRENT ISSUES AND TECHNOLOGIES

5 March 2003

Part 1 Modern Processing Technologies

Chairs A. Mortimer/ Z. Zhang

13.30–13.40

Welcome and Opening Remarks

Professor Zhang Zhaofan, Vice President, Chinese Institute of Food Science and Technology (CIFST)

13.40-14.15

Keynote Presentation – Modern Processing Technologies and their Potential to Reduce Microbial Contamination

Prof. Dr. Ing. h.c. W.E.L. Spiess, IUFoST President and Past Director of the Federal Research Center for Nutrition, Institute of Food Process Engineering, Germany

14.15–15.15

Food Additives Safety: Current Issues and Prospects

Prof. Ling Guanting, Senior Engineer, Past Director, Shanghai Institute of Food Industry, Shanghai

Select a Chinese Way to Ensure Food Safety

Dr. Li Yongjing, Deputy General Manager of Danisco (China) Ltd., Co., Shanghai

Green Food as a model for quality

Ms. Mu Jianhua, Deputy Director of International Co-operation Department Senior administrative engineer, China Green Food Development Centre, Beijing

15.15-15.40

Coffee Break

Part 2Hygiene and Microbial Concerns

Chairs W. Spiess/D. Fung

15.40-16.15

Keynote Presentation - Hygienic design of factories and equipment

Dr. H. Lelieveld, Senior Technologist, Unilever Research Laboratory, The Netherlands

16.15-16.50

Keynote Presentation – Emerging Microbial Concerns and New Approaches to Food Safety Risk Management

Dr. M. Cole, Chief Research Scientist, Food Science Australia and Chairman, International Commission on Microbiological Specifications for Foods, Australia

16.50-17.50

Current Situation and Challenges for MRA in Food

Prof. Liu Xiumei, Institute of Nutrition and Food Safety, China CDC, Beijing

The Requirement of Setting up a Food Safety Control System for Food Industry in China

Mr. Zhu Xiaonan, General Manager of Fujian China IMP/EXP Commodities Inspection, Fuzhou

Current and Future Trends in International Food Regulations

Prof. John G. Surak, Professor and Coordinator of International Programs, Clemson University, USA

17.50–18.00

Question Time

6 March 2003

Part 3Cleaning and Sanitation

Chairs K.H. Park/ J. Wan

09.00-09.35

Keynote Presentation – Cleaning and Sanitation of Processing Equipment

Dr. H. Lelieveld, Senior Technologist, Unilever Research Laboratory, The Netherlands

09.35–10.30

Infant Formula: Elimination of Unsafe Practices

Mr. Xia Yuanjun, Deputy General Manager of Heilongjiang Wondersun Dairy Co., Ltd, Harbin

Safety and Solution of Dairy Food

Prof. Zhang Shaohui, Technical Center, Shanghai Bright Dairy & Food Co., Ltd, Shanghai

Food Safety: Current Issues and Countermeasures

Dr. Ju Naihu, Senior Engineer of Unilever Bestfoods (China) Co., Ltd, Shanghai

10.30 – 11.00

Coffee Break

Part 4Rapid Detection Methods

Chairs M. Cole/ Z. Yin

11.00-11.35

Keynote Presentation – Rapid Detection Methods and their Application in Industry

Prof. D. Fung, Director, Rapid Methods and Automation in Microbiology, Kansas State University, USA

11.35-12:35

Rapid Methods and Automation in Food Industry

Dr. Qian He, School of Food Science and Technology, Southern Yangtze University (Ex Wuxi University of Light Industry), Wuxi

Advances in Molecular Methods in Food Microbiology

Dr. Jason Wan, Senior Research Scientist, Food Science Australia, Victoria, Australia

Analysis of Salmonella Pathogenicity (SPI) Gene Expression

Prof. Sangryeol Ryu, Dept of Food Science and Technology, School of Agricultural Biotechnology, Center for Agricultural Biomaterials, Seoul National University, Korea

12.35-12.50

Panel Discussion

12.50 – 13.00

Closing Remarks, End of Symposium

Thailand is promoting and strengthening food safety. Four prominent food organizations, the Industrial Food Group of Federation of Thai Industries, the Food Science and Technology Association of Thailand, the Institute of Food Research and Product Development, and the Food Innovation Program of the National Center for Genetic Engineering and Biotechnology are now working together to encourage food industries and food scientists to improve their knowledge of food safety. These organizations have organized a monthly forum on current national and international issues concerning food safety. The aim of this forum is to provide broad-based scientific and practical information to food industries to inform them of the latest developments in food safety, and to prepare them for monitoring their own industries.

The third month’s forum has dealt with the topic of the safety, economics and practicality in implementation of Traceability, which has been an on-going concern of Codex and SPS. The first forum was on antibiotics, especially chloramphenicol and nitrofuran, and the second was on the effect and occurrence of acrylamide.

Each forum was attended by more than 100 participants. Future fora will be on histamine, salmonella, and campylobacter. With this sort of information sharing among food industries and the scientists, Thailand will be even more competitive in the world in terms of supplying safe food with authentic taste and flavor.

Thailand has a strong desire to be a global kitchen and therefore, we need to prepare good quality and safe food to supply to all consumers both in and outside Thailand. These foods are not only for Thais but also for other nationalities and races.

Only if Thailand produces good quality and safe food for consumers will Thai farmers get a better chance to improve their livelihoods in the competitive global market.

By Darunee Edwards, Executive Vice President

Food Science and Technology Association of Thailand

The FoSTAT /Propak ASIA Food Conference and Exhibition 2003 will be held in Bangkok, Thailand from 29-30 May. The conference is organized by Food Science and Technology Association of Thailand (FoSTAT), National Center for Genetic Engineering and Biotechnology and Food Group of the Federation of Thai Industries in conjunction with Federation of Institutes of Food Science and Technology and Bangkok Exhibition Services Ltd. The theme for the 2003 conference is "Food Supply Chain and Consumer Safety". There will be four sessions consisting of supply chain management, international regulations, risk analysis and an open session. Further information can be obtained at: jariyask@biotec.or.th.

The ThaiFex & ThaiMex 2003 Conference is organized by Faculty of Agro-Industry of King Mongkut’s Institute of Technology Lad Krabang, Thai Agro-Industry Academic Council (TAIAC), National Center for Genetic Engineering and Biotechnology and Food Science and Technology Association of Thailand (FoSTAT) under the support of Department of Export Promotion of the Ministry of Commerce from 30-31 May 2003. The conference theme is "Innovation of Health Food Products" which will provide a forum for all relevant experts and professionals to present and discuss new technology and development of health foods such as functional foods, anti-carcinogenic foods and immuno-functional foods. The conference will also cover food packaging, food safety, food processing engineering, food biotechnology/fermentation and marketing and product development. Further information can be obtained from the Conference secretariat, Faculty of Agro-Industry, KMITL, Lad Krabang, Bangkok 10520, Thailand.

The 3rd ASEAN/International Life Sciences Institute (ILSI) Training Workshop on Safety and Risk Assessment of Agriculture-Related Genetically Modified Organisms (GMOs) will be held in Bangkok, Thailand from 26-28 May 2003. The workshop is jointly organized by ILSI Southeast Asia Region, ASEAN Ministers of Agriculture and Forestry and the Ministry of Agriculture, Thailand in collaboration with Health Canada and the Food Standards Australia New Zealand (FSANZ). The objective of the workshop is to provide ASEAN member countries with a common understanding and approach to undertake scientific evaluations of applications for the release of agriculture-related GMOs in their countries. It will provide opportunities for regulatory scientists, administrators and decision makers from ASEAN to learn the latest scientific developments related to the safety assessment of biotechnology-derived plant foods, and to work through case studies developed by leading international experts. Participants will also receive hands-on experience in conducting risk assessments of biotechnology-derived plant foods. Further information should be directed to: ilsisea@singnet.com.sg or www.ilsi.org.

By Ruud Valysevi, Newsline Correspondent q

The new millennium has witnessed a number of positive developments on food irradiation including:

• Acceptance of irradiation for one or more food products or classes of food in some 50 countries.

• Commercial application of food irradiation in over 30 countries and the volume of irradiated food increased to some 300,000 metric tonnes in 2001.

• Commercial irradiation of spices and dried vegetable seasonings in over 20 countries with the global production approaching 100,000 metric tonnes/annum.

• Irradiated ground beef and tropical fruits are being sold in an increasing number of supermarket stores (over 5,000 in January 2003) all over the USA; a major fast food chain started selling irradiated hamburgers in 2002 and was joined by several other chain restaurants which now offer irradiated foods in their menus.

• Operation of the first X-ray irradiator for food in Hilo, Hawaii in 2000 for treating increasingly large volume of fruits for marketing in the US mainland.

• USDA/Animal Plant Health Inspection Service issued its Final Rule on Irradiation Phytosanitary Treatment of Imported Fresh Fruits and Vegetables on October 23, 2002, to pave the way for international trade in irradiated fresh produce to meet phytosanitary requirements.

• Over 70 irradiation facilities have been authorized for treating food and many more are under construction or planned.

• Irradiation is beginning to play an important role to ensure microbiological safety of food and facilitate trade in food and agricultural commodities.

Taking note of these and other issues and developments, the First World Congress on Food Irradiation: Meeting the Challenge of International Trade will attempt to examine and assess the future of food irradiation through a comprehensive programme examining:

• Global situation and outlook on the use of irradiation as a sanitary and phytosanitary treatment

• Major markets and market trends

• Technological developments: irradiation facilities, new products, value addition, quality assurance

• Investment opportunities

• Visit to a commercial food irradiator

• Buyer-seller meet (business session) and technical session.

For more information on the First World Congress on Food Irradiation: Meeting the Challenges of Food Safety and Trade, May 5-7, 2003, McCormick Place, Chicago, Illinois, USA, visit the following website: www.foodsafe.msu.edu q

In Poland, a central part within the food law is performed in regulation with the July 2002 act on sanitary conditions of food and nutrition. The legal rules included in the act, adjusted to EU requirements, oblige large and middle-sized food manufacturers to introduce the safety system HACCP, while the small ones are supposed to introduce and apply the rules of good management practice (GMP) and hygienic practice (GHP). In food processing there is not a single sector where the HACCP system regulations will not be introduced. Every product for consumption must demonstrate high quality regarding its sensory, nutritive and health value. Special attention should be paid also to the bakery and pastry industry; hence a scientific-technological conference "The systems ensuring sanitary quality in the bakery and confectionery in compliance with EU requirements" was held in Warsaw in October 2002.

Representatives of universities, research centers and bakery, milling plants and bakery-confectionery firms attended the conference. Problems related to the achievement of high standards of food safety in Poland as a part of the National Health Project were among topics discussed during the conference. Particular attention was drawn to home law modernization and its harmonization with the requirements of the European Office for Food and Nutrition Safety and Codex Alimentarius, as well as integration of the home organs of State control coordinated by the Ministry of Health within the Strategy for Food Safety realization. Amongst others, a speech was delivered on health hazards connected with flour gain and prevention methods through introduction of special evaluation systems. The EU countries are not obliged to use HACCP safety systems in the milling industry, however the bakery industry exerts pressure to a great extent to introduce the system of hazard analysis. Moreover, some international and European Union by laws were presented in the field of food safety and hygiene, i.e. Codex Alimentarius, Green Book "General principles of food law in UE", White Book of Food Safety, Regulation No 178/2002 of the European Parliament and Council, Project of Regulation of the European Parliament and Council to replace the directive 93/43/EEC.

There was also a presentation on the status of the obligatory legal acts in Poland as well as the regulations under law in the amending and agreement stage, for example "Regulation of the Ministry of Economy concerning the requirements on work safety and hygiene at machinery used by the executives at work". Attention was also called to accelerated production development of ‘functional food’ in the cereal processing sector and bakery, as well as advanced technologies to be competitive with the Union producers.

The subject matter of the conference aroused the interest of the producers from the bakery and pastry branch so they are likely to make determined efforts to introduce products quality safety systems.

Problems associated with domestic cereal-milling processing in light of EU competition was the subject of a conference organized in Krynica Morska (October 2002) entitled: "Is preparation of the Polish cereal-milling processing as a Union partner comprehensible and profitable for a Polish baker?" One of the matters discussed was the possibility of efficient and reliable quality analysis of material for production, parameter control over the processing and ready product quality. Another issue that emerged was ingredient improvements for flour used at mills in order to improve its baking values. The problem is that if an ingredient is added in a definite amount at a mill, another dose at the bakery may bring absolutely unfavourable effects, that is deterioration of the physical properties of dough as well as bakery product quality. Hence, the recommendation is to fix what parameters flour should possess to satisfy a baker and to produce a good product under specific technological and technical conditions.

The difficulties inherent in the new legislative environment cover matters connected with proper storage conditions of foods in the frozen state, transportation conditions and the obligatory regulations. All of them were discussed on Nov 7-8, 2002 in Belchatow at the conference "Critical place in the refrigeration chain and food safety". The general rules of food transportation are covered in "Agreement on the international transport of easily spoiling foods and special transportation means for their conveyance" (ATP - Accord Transport of perishables). To limit unfavourable changes in the frozen food quality, it is advisable to provide permanent control and monitoring of the basic parameters (temperature, moisture). There was also debate on the requirement range that a refrigeration vehicle must meet to obtain a certificate of accordance with ATP. q

On the first day, it was a state agenda and pertained to the Tamil Nadu Nutrition Programme. The 30th SCN (The UN Standing Committee on Nutrition) started in full swing from 4th March with the Symposium on ‘Mainstreaming nutrition to meet nutritional development and outcomes’. This went on till 5th March, bridging the nutrition throughout the Life Cycle and also Nutrition in Emergency, Micronutrients, Nutrition and HIV and AIDS. On March 6th, the discussions involved Nutrition, Ethics and Human Rights along with Capacity Building in Food and Nutrition. I have been involved with the Asian Capacity group and the capacity building network was addressed. The last day of the meetings consisted of recommendations for the working groups and the symposium report. For further information on the 30th SCN Session, visit the SCN website: www.unsystem.org/scn/

US Patent Granted to CFTRI

Oilseed proteins are a potentially important source of human dietary protein throughout the world. Usage of oilseed protein, as such, is limited because of its poor solubility in water, presence of antinutritional factors, poor digestibility, etc. Following oil removal, the protein present in defatted cake is heat denatured and therefore directly unextractable. Hence proteolysis is an attractive approach for recovering the protein from cake in soluble form and affords a high protein preparation suitable for protein fortification of a wide variety of foods. Also enzymatic hydrolysis is an attractive means of obtaining better functional properties of food proteins with impairing their nutritional value. During the past decade utilization of plant protein, especially from soybean and groundnut, has increased tremendously primarily for nutrition and economic reasons. Oilseeds such as groundnut, sesame, and soybean contains large amount of high quality protein and is being utilized as excellent source of plant based protein. The isolate from proteins is useful as food supplement.

US Patent No. 6420133 covers the CFTRI’s "Process for the preparation of a High Protein Hydrolysate". The present invention provides an improved process for the preparation of high protein dietary food containing optimum nutritional composition of amino acids. The novelty of the process lies in the step of producing optimally mixed flour from different oilseed flours by hydrolysing the protein using successive and specific enzymatic reaction to get a final product having optimum desired nutritional composition of amino acids and quality protein. q

A joint industrial project on "Trac-eability in the food chain" was started up in Sweden two years ago, in which 25 food companies, supermarket chains and equipment manufacturers participated together with SIK, the University of Lund and the Agricultural University.

The objective has been to find a common definition of traceability, how traceability can be improved and how information can rapidly be gathered for products anywhere along the food chain from raw material to finished product with the consumer.

The overall aim was to raise product security and safety in the entire food chain and to establish a model for traceability, acceptable to raw material suppliers, food manufacturers, distributors, trade and the consumer.

To fulfil these objectives an inventory was made of the driving forces for traceability and of present knowledge, projects and information and a detailed mapping of the situation within 12 of the participating companies, to help them in their continued work and to define general problems and possibilities for discussion at project meetings. Obstacles for traceability have been defined and the requirements for flow of information identified. A general problem is the transfer between different parts of the value chain.

The definition arrived at for traceability is the following:

"Traceability is to be able to trace raw material and product, by identity, backwards and forwards in the production chain, and to be able to bring forward information coupled to identity irrespective of time and place along the production chain."

Among the driving forces for traceability, the possibilities to make more exact recalls of products, improved consumer safety and satisfying consumer demands appear to be more important to the producer than legislation and standards.

Within the food chain, the difference between different actors is considerable in how far they have developed their traceability system and in the type of system being applied. From experience gained in the project, the following steps are recommended in the development of a traceability system:

• Analysis of driving forces/demands on traceability

• Mapping

• Situation and plans among customers and suppliers

• Analysis and consideration

• System solutions, technical aspects and the outlining of demand specifications

• Changes in procedures – changes and modifications in management systems

• Implementation q

The Vietnam Association of Food Science and Technology (VAFST) is a non-governmental organisation for Vietnamese who are working in the R & D, training, production and managing food sectors and related fields such as agro-industry, chemical, biological, engineering and informatics.

VAFST was established on August 20, 1999 in Hanoi and belongs to the Vietnam Union of Scientific-Technical Associations (VUSTA). Its membership includes 178 scientists and technologists, 57 industrial/business members, 47 members from the government and administration plus 36 student members. For the term 1999-2003, the Association’s officers are Dr. Nguyen Thien Luan (President), Dr. Le Doan Dien (Vice President, Hanoi) and Dr. Luu Dzuan (Vice President, South Branch).

The fields of activity include support for state policies of government, assembly and linkage between academics, technologists, economists and their organisations and institutions through technology transfer, international cooperation, sponsorship opportunities, exchange of experts and training and education.

The many seminars organised in 2002 included:

• National conference on food and foodstuff development planning for 2002-2005

• FST-Bachelor Curriculum Reconstruction

• Qualification for FST-Lecturers (TOT) program

• GM food for Vietnam consumers, jointly with the Vietnam Association of Consumers

• Food Safety School with 7 short courses organised on appropriate methods of food processing

• Annual meeting of VAFST South Branch in HCMC

Other projects for 2002-2005 included:

• Organising FIFSTA/8th ASEAN Food Conference in October 2003

• Traditional and functional food development

• Academic-Business and Government linkage to improve economic integration with WTO, AFTA, APEC, etc.

The focus of these programs is on:

• Traditional and functional food development

• Academic integration with food industries

• Food technology qualifications

• Food quality and safety for working people in production/trading and young people in schools

VAFST is also calling for international support and cooperation from umbrella and allied organizations such as VUSTA, IUFoST, FIFSTA, and IFT with specific focus on:

• Human resource qualification especially English skills, IT for FST staff, members, lecturers, and trainers (TOT program)

• Food safety and quality training in economic integration (WTO, APEC, AFTA)

• Organizing ASEAN Food Conference 2003, Oct. 8-11, 2003 in Hanoi.

• Improving VAFST activities and organization with younger members and Vietnamese members overseas. q

The 8th ASEAN Food Conference, a triennial event, carries the theme "ASEAN Food Science and Technology: Cooperation and Integration for Development". The four-day conference will be held in Hanoi, Vietnam from 8 – 11 October 2003. It is organized by ASEAN-COST and FIFSTA, supported by the Ministry of Agriculture and Rural Development (MARD), The Ministry of Science and Technology (MOST), the Vietnamese Association of Food Science and Technology (VAFST) and Post Harvest Technology Institute (PHTI).

The ASEAN Food Conference has, since its inception, developed into an important regional forum for food scientists, technologists, engineers, and industry managers and executives, as well as government personnel and students in the field of food science and technology. The representatives from the ASEAN region and its international partners meet to discuss significant issues related to food science and technology, with the view to promoting greater awareness in new and emerging technologies and developments, and the opportunities these offer.

The conference will feature a series of presentations and discussion in plenary, scientific and poster sessions, informal gatherings and in exhibition to highlight the various achievements of food science and technology in the region and the world.

Key conference topics include: Advanced food technologies; storage, processing and preservation; Appropriate technologies for small and medium businesses; Food engineering and packaging; Food chemistry (functional and fortified food, nutrition science); Food biotechnology; Food microbiology and safety; Food quality and standards; Food economical policy; Human resource development and Food industrial environment.

The Chairman of the 8th ASEAN Conference, Dr. Nguyen Thien Luan, VAFST President and President of FIFSTA invites you to take part in this important conference. For further conference details, please write to the Conference Secretariat, Post Harvest Technology Institute, No. 4 Go Queen Street, Hanoi, Vietnam, Tel: + 84 4 825 8440, Fax: +84 4 826 9862, E-mail: phti-mard@hn.vnn.vn or VAFST@hcm.vnn.vn q

Congress retrospective

The idea of forming an international organisation devoted to promoting food science and technology "hatched" about 1958 or 1959. Someone suggested staging an International Congress of Food Science and Technology, and very fortunately this suggestion appealed to members of the Food Group of the Society of Chemical Industry.

The First International Congress of Food Science and Technology was held in London, September 18-21, 1962. It was an unqualified success, attracting over 1200 food scientists and technologists from more than 40 countries.

The Second International Congress was held in Warsaw, Poland, October 22-26, 1966. As with Congress I, it was well attended by many eminent scientists and technologists from around the world. Its success seemed to bode well for the future success of an international organisation devoted to the science and technology of food processing and preservation.

The Third Congress met in Washington, 9-14 August 1970. It was superbly organised and the attendance was excellent. For the first time, undergraduate students attended in sufficient numbers to make a worthwhile contribution – an excellent omen for the future. Above all, the draft constitution was approved and IUFoST was born." (No. 8, June 1983)

The Fourth International Congress of Food Science and Technology was held in Madrid, 23-27 September, 1974, and President George Stewart wrote about it in these words (IUFoST Newsletter 1975 (1): - "Think of it – more than 1700 persons from more than 72 nations. The plenary and scientific sessions dealt with a variety of important and timely topics and were all well attended…we need to get people from all segments of our field together, if for no other reason than to meet with those outside our own interests, to exchange ideas and experiences and to witness the whole of Food Science and Technology at one time."

An invitation from Japan was accepted for the Fifth Congress held in Kyoto, 17-22 September 1978 and described in IUFoST Newsletter March 1979: - "We congratulate our Japanese hosts on the wise planning and splendid execution that gave us scientific sessions of worthy depth and content, and social events that sealed friendships and extended international goodwill."

The theme of the sixth world congress, held in Dublin from 18-23 September 1983 was Development – Welfare – Peace. On this occasion Dr. J .H. Hulse, IUFoST President emphasized that food science is unique in being both a technical and social science; it is the duty of every food scientist to spread understanding of the contribution that food science and technology may make to the welfare of all people. (No. 9, December 1983)

No congress has opened with more colour and noise than the Seventh World Congress of Food Science and Technology in Singapore on Monday, 28 September 1987. A long Chinese Dragon writhed down the aisle of the ballroom at Raffles City Convention Centre accompanied by drums and cymbals and clouds of smoke and then danced on the stage. From that point the opening ceremonies proceeded along more orthodox lines. Dr. Richard L. Hall, IUFoST President spoke of the need to maintain and encourage advances at the cutting edge of science while simultaneously responding to the compelling problems of the developing world. (No. 17, December 1987)

Toronto was the site for the Eighth World Congress from September 29-October 4, 1991. President Erik von Sydow’s message to delegates described the importance of these congresses. "The congresses are really the only occasion when there is a chance for everybody to get together at the same time. As the basic idea of IUFoST is cooperation and exchange of experience between food scientists and technologists on a global basis, everyone realises the importance to have this "checkpoint" in the form of an international congress. These facts also set the stage for our congresses: internationality and exchange. (No. 21, June 1990)

The Ninth World Congress, held in Budapest from 30 July – 4 August 1995, marked the 25th anniversary of IUFoST. It was fitting that this was the occasion of the "Budapest Declaration" which began with: "We, the delegates to the 7th General Assembly of the International Union of Food Science and Technology (IUFoST), in reference to the Joint FAO/WHO International Conference on Nutrition (Rome, 1992) and its World Declaration on Nutrition, declare our determination to work for the elimination of hunger and reduction of all forms of malnutrition throughout the world. We recognize that access to nutritionally adequate and safe food is the right of each individual. We also declare our commitment to work with all other organizations to ensure sustained nutritional well-being for all people in a peaceful, just and environmentally safe world. In this endeavour, we recognize the central role of food science and technology in ensuring the year-round availability of the quantity and variety of safe and wholesome foods necessary to meet the nutritional needs of the world’s growing population." (No. 33, November 1995)

It was "Down Under" for the 10th World Congress in Sydney, 3-8 October 1999, and for the comments of an African student scholarship attendee: "In a world that is advancing fast in food science, yet is threatened with population explosion and in a world where there is glaring imbalance in food industry development between the developing and the developed world, and in a world that is diverse with various eating cultures and habits, it was fitting that the congress theme was "An Integrated and Value added Agri-Food Chain in a Global Food Industry". The various innovations from agriculture, post-harvest management, processing, safety and value adding, packaging, distribution, trade and related regulatory issues on a world level packed the plenary lectures and discussions." (No. 45, November 1999)

Our role as mediator between food production at large and food consumption was the platform for President Walter Spiess’s address to the 11th World Congress in Seoul, Korea, April 22-27, 2001. President Spiess told the over 1900 delegates from 63 countries: "We have come together here, in this exceptional city of Seoul, to exchange our most up-to-date results and experiences in Food Science and Technology. We are meeting here to recognize and evaluate the progress made since the last congress in Sydney…Food Science is not ‘L’art pour L’art’. " (No. 49, July 2001)

And now we are about to meet again, this time in Chicago, at the 12th World Congress, from 16-20 July. The congress theme ‘Feeding the World: Opportunities without Boundaries’ is a challenge to all food scientists and technologists globally. We need to hear from each other and we need to work together to further these objectives.

We look forward to seeing all of you in Chicago.

NOTE: Please make sure you obtain your visa soon, if required. For visa purposes, a letter of invitation may be requested through the congress website at www.worldfoodscience.org/worldcongress or write to the IUFoST Secretariat at E-mail: iufost@ca.inter.net or Fax: + 1 905 815 1574.

Secretariat News

CONGRESS XII

ICSU’s Executive Director, Dr. Thomas Rosswall, will attend the Congress and participate in the Symposium on The (healthy, sustainable) Food Chain, which will feature representatives from a number of ICSU Unions. For more information on the symposium, please visit the IUFoST website at www.iufost.org or congress website at: www.worldfoodscience.org/worldcongress

The IUFOST-RT@yahoogroups.com is a listserv dedicated to an on-line virtual discussion of the role of food science and technology contributing towards adequate food availability for all. This on-line discussion leads up to the IUFoST 12th World Congress Roundtable discussion.

1) -To participate, subscribe to IUFOST-RT by sending a blank e-mail message (no subject, message or signature) to: IUFOST-RT-subscribe@yahoogroups.com

2) -To post a message send to: IUFOST-RT@yahoogroups.com

3) -When replying to a message, delete all of the message being responded to except what is essential for your response to make sense

4) -If responding to several messages, or commenting on different themes, post each in a separate e-mail to the list

IUFOST-RT has an associated website on which all messages ever posted are archived in chronological order, and can be accessed by subscribers. The subject titles appear as a link that will bring up the full text of the message.

The Roundtable Meeting will take place during the 12th IUFoST World Congress of Food Science & Technology at 3:00 p.m. on Wednesday, July 16th.

A Congress banner ad is available to add to your websites and to provide a direct link to the congress website. If you do not already have this, please write to the IUFoST Secretariat at: iufost@ca.inter.net.

The IUFoST Governing Council will hold its meeting on Tuesday, July 15th at the Hilton Chicago Hotel. Official IUFoST delegates are invited to attend but due to space limitations, please advise in advance if you will be joining the meeting. Others interested in attending this meeting should also write to: iufost@ca.inter.net.

A working group session for IUFoST members to discuss IUFoST’s present and future activities has been arranged from 1 p.m. – 2:30 p.m. on Wednesday, July 16th. More details to follow.

The Academy will hold its luncheon meeting on Friday, July 18th. More details will be sent to Academy Fellows.

The IUFoST General Assembly will take place on Sunday, July 20th. All IUFoST official delegates are requested to attend.

Tabletops are available for IUFoST Adhering Bodies to advertise association/institute and country’s activities in Food Science and Technology. To arrange for a complimentary table during Congress XII, please contact the IUFoST Secretariat at fax no. + 1 905 815 1574, or e-mail: iufost@ca.inter.net

For the complete congress programme, please visit the Congress website at: www.worldfoodscience.org/worldcongress

CONSULTANCY REGISTER

The IUFoST Consultancy Register is a unique opportunity to advertise business/consultancy services online to IUFoST members and to the international community. The Consultancy Register application can be completed online at: www.iufost.org. IUFoST members receive a discount for this service.

PUBLICATIONS

Official journals of IUFoST, such as LWT and Trends in Food Science are available at discounted rates to members of adhering bodies of IUFoST. Prof. J. Hulse’s publication, Science, Agriculture and Food Security, which addresses technical, economic, social and political issues critical to food security, is also available at a special rate for our members. For more information, write to the IUFoST Secretariat, E-mail: iufost@ca.inter.net. or see Publications on the IUFoST website: www.iufost.org