NEWSLINE
No. 56 November/December 2003
ISSN
0159-4419
Editorial: Alan Mortimer, IUFoST President
Renewed Commitment
This is my
first opportunity to write to you as President since I began my term at the
conclusion of the 12th World Congress in Chicago in July. I took over from
Walter Spiess who has served IUFoST with distinction since he became a German
delegate several decades ago, and I would like to acknowledge here the
outstanding contribution he has made over that time and, in particular, during
the four years he had the honour of being President.
I initially
heard of IUFoST some twenty years ago through its then Secretary General Jack
Kefford, a fellow Australian. Back then, the principal function of IUFoST was
to organise congresses – World Congresses every four years, but also smaller
scientific meetings in countries around the globe. I attended IUFoST Congress
VII in Singapore in 1987 and have attended all five subsequent Congresses, and
have enjoyed the friendship and hospitality offered by the members of the host
nation. I have served on the Governing Council, formerly the Executive
Committee, since 1998 and it was then I first became aware of some of the
IUFoST’s future plans and hopes and of some of the complex challenges it faced.
The Union moved
into a new millennium with a new constitution, a new structure and an ambitious
strategic plan. With the benefit of hindsight, we tried to do too much too
soon. We were under-resourced financially and had insufficient voluntary
manpower to complete the number of projects that we attempted. This was unfortunate
because they were all worthy projects. It has been said that if you want
something done, ask a busy person to do it. Members of the IUFoST Governing
Council and its various sub committees and task forces work extremely hard and
I thank them for their commitment. Like you they all have their own busy
professional, social and home lives to manage. For many of you IUFoST is just
one more scientific organisation. However, we need your involvement to help us
achieve our goals.
At the General
Assembly held at the end of the Chicago Congress, six working groups (which had
met several times during that week) presented reports on a range of IUFoST
activities including publications, service delivery centre review, linkages
with other international organisations, communications, membership and adhering
body liaison, and scientific programmes. These reports have been circulated
widely to all adhering bodies and also to the members of the IUFoST Academy and
the feedback we have received will be reviewed during the Management
Committee’s December conference call. I am optimistic that the information we
receive will allow us to undertake a process of prioritisation and allow us to
focus our resources on issues specifically relevant to our members. Our focus
needs to be on facilitating activities related to food science, which can
better be handled collectively than by any single country (member)
organisation.
Apart from
identifying issues where progress is more likely to be achieved, we need also
to assess our capacity to influence outcomes where arguments based on sound
science will not necessarily prevail because of the influence of politicians or
other decision-makers. We also need to be astute and work closely with
like-minded organisations to share both the load and increase the chances of
success. An excellent example of this co-operation is in the IUFoST task force,
which is in the process of establishing a database that aims to contain details
of all research projects relating to improving food quality and availability,
especially as it relates to developing countries (see July/August 2003 Newsline
for further details). Our collaborative partner in this venture is the
international agency mainly concerned with addressing the serious global issue
of food insecurity – the United Nations Food and Agriculture Organisation
(FAO).
In my part of
the world, the days are getting longer as spring moves into summer. My family
is thinking about Christmas trees, holidays at the beach and about relatives
and friends in other parts of the world. To those of you who also look forward
to this time of the year as a major religious celebration, I wish you a very
Merry Christmas. To those of you who worship and celebrate in other ways at
other times, I wish you a hopeful and peaceful New Year. Maybe, somewhere in
all your New Year’s resolutions, you could make the decision to devote an hour
a week to an IUFoST project.
PROFILE: David R. Lineback, IUFoST President-elect
Dave grew up in
the small town of Liberty, Indiana, and attended a nearby rural public school
where his parents taught. After obtaining a BSc degree in chemistry from Purdue
University, he worked for about nine months in an organic chemistry laboratory
with Monsanto at Dayton, Ohio prior to reporting for duty in the U. S. Army
where he served for 21 months in the artillery and chemical corps. This was
followed by a Ph.D. degree from Ohio State University where he worked with
Professor M. L. Wolfrom in synthetic and structural carbohydrate chemistry. An opportunity then arose to join the
laboratory of Professor R. U. Lemieux in the Department of Chemistry at the
University of Alberta, Edmonton for a postdoctoral fellowship in the physical
organic chemistry of carbohydrates. Two wonderful years were spent in an
international environment of outstanding individuals intermingling research
with discussions of science, international politics, and culture.
After writing
over 90 colleges and universities about employment opportunities, an offer was
received to join the faculty in the Department of Biochemistry and Nutrition at
University of Nebraska, Lincoln. Dave’s research initially focused on
characterization of the glucoamylases (amyloglucosidases) that were being used
commercially. After five years in that position, an opportunity to join the
faculty of the Department of Grain Science and Industry at Kansas State
University as Associate Professor occurred. Seven years, during which he was
promoted to Professor, were spent there developing a research program in starch
science, with an emphasis on starch structure and functionality in food
products, and teaching courses in food analysis and in enzyme applications.
Dave’s first administrative and international experiences occurred at KSU when
he was named Assistant Department Head - Instruction, and also assumed
responsibility for an international program involving graduate students who did
the research portion of their Ph.D. degrees at the Central Food Technological
Research Institute, Mysore, India and the Institute for Food Research and
Product Development, Kasetsart University, Bangkok, Thailand. Involvement in
international activities has continued since then.
After seven
years at Kansas State University, Dave became Professor and Head of the newly
formed Department of Food Science at the Pennsylvania State University. After
slightly more than four years, he accepted a position as Professor and Head,
Department of Food Science, North Carolina State University, Raleigh where he
spent nearly 13 years. In 1993, he accepted the position of Dean, College of
Agriculture, University of Idaho, Moscow where he had responsibilities for
teaching, research, and extension (outreach) programs in agriculture. He
accepted his current position at the University of Maryland, College Park in
November 1998 where he is assisting in developing the Joint Institute for Food
Safety and Applied Nutrition (JIFSAN) as its Director. JIFSAN is a
multidisciplinary research, education, and outreach program, with domestic and
international components, operated as a cooperative venture between the U.S.
Food and Drug Administration (FDA) and the University of Maryland.
Public/private partnerships form the base for JIFSAN’s programs to provide the
scientific basis for a safe, wholesome, food supply. Experts from industry,
consumer and trade groups, international organizations, government, and
academia pool their resources and ideas to achieve the goals of JIFSAN’s
programs.
Throughout his
career, Dave has been involved in professional societies. He has been President
of the American Association of Cereal Chemists (AACC), the Institute of Food
Technologists (IFT), and the Council for Agricultural Science and Technology
(CAST). He was elected to the Governing Council of the International Union of
Food Science and Technology (IUFoST) in 1999 where he served as Chair of the
Scientific Council and as a member of the Management Committee (1999-2003). He
became President Elect in July 2003. He is a Fellow of the International
Academy of Food Science and Technology, the Institute of Food Technologists,
the Institute for Food Science and Technology (IFST, UK), and the American
Association for the Advance of Science (AAAS). He has received the Geddes
Memorial Award, American Association of Cereal Chemists; Carl R. Fellers Award,
Phi Tau Sigma and Institute of Food Technologists; selected to participate in
the Purdue University “Old Masters” program; the Special Award of Merit (Gold
Medal), Japanese Society of Starch Science (now Japanese Society of Applied
Glycoscience); and the Outstanding Food Science Award, Department of Food
Science, Purdue University.
Dave has
presented invited seminars, participated in and organized scientific meetings,
or presented short courses in about 20 countries. He has provided leadership
for two organizations involved in international development or education, an
international program in cereal or food science at two universities, and review
teams. Additional international involvement includes serving as member,
International Advisory Board, Central Food Research Institute (CFRI), Budapest,
Hungary; Chair, Joint FAO/WHO Expert Consultation on Carbohydrates in the Human
Diet, Rome, 1997; opening address, UAE University/FAO Regional Conference on
Higher Agricultural Education in the Near East Region, UAE University, United
Arab Emirates, 1995; administered Kansas State University USAID 211 (d) program
in India and Thailand, 1971-1974; one-month assignment to the University of
Peradeniya, Sri Lanka in 1980 to assist in developing food science curriculum,
equipment, and facilities; and visits to the Peoples Republic of China in 1983,
1993, and 1994 with an emphasis on food science development.
Dave and his
wife, Pat, have three children and six grandchildren. When time allows, he
enjoys reading and playing golf.
Report on the PhAction Conference, Rome, October 7-9, 2003
By Prof. Malcolm Bourne, IAFoST President and
Chair, IUFoST Post-Harvest
Taskforce
Introduction
The Food and
Agriculture Or-ganization of the United Nations (FAO) held a conference
entitled, “Global Post-Harvest Systems Initiative for the 21st Century: Linking
Farmers to Markets” on October 7-9, 2003 at the FAO Headquarters Office in
Rome. Fifty-seven participants from 33 countries and 26 participants from FAO
attended the Conference. This was the culmination of a series of five regional
workshops that had previously been held in each of the developing regions of
the world between September 2001 and March 2002.
Content
The major
purpose of the Conference was to consider a 26-page Strategic Frame work
Document that was circulated before the meeting, refine it, and endorse it. The
abbreviation for this is PhAction.
Goal: To
contribute to sustainable economic growth, rural poverty alleviation, and food
security in developing countries.
Purpose: To improve
the livelihoods of the rural poor by enhancing agro-food systems for a range of
local, regional and international markets through sustainable and equitable
post-harvest innovations.
The Strategic
Framework comprises four Strategies. Each Strategy had one or more
sub-strategies called Concept Notes (CN) as follows:
‑‑Strategy
1: Developing appropriate policies (macro-level)
• CN1 Trade and market access policy
development
• CN2 Business policy development
‑Strategy
2: Institutional strengthening through collaborative research and capacity
building (meso level)
• CN3 Improving market-oriented
decision making and market access in agro-food commodity chains and support
service providers.
• CN4 Enhancing the competitiveness of
rural agro-enterprises through better integration of supply chains and delivery
of effective business support services.
• CN5 Developing and disseminating
post-harvest technology.
• CN6 Improving the quality and safety
of food from smallholder producers and small/medium-scale agro-enterprises.
‑Strategy
3Development of competitive and equitable agri-food systems (micro level)
• CN7 Enhancing performance, equity and
environmental sustainability of commodity chains.
• CN8 Promoting investment in
post-harvest infrastructure.
Strategy 4:
Fostering networks, communication and further program development
• CN9 Regional post-harvest networks,
communication and further program development.
Working Groups
About 50% of
the time was assigned to working groups representing the following regions: South
Asia, East Asia, Africa, Central Asia and the Caucasus, Latin America and the
Caribbean, North Africa and the Middle East Island States. I was assigned to
the Group #1, South Asia.
The following
tasks were assigned to the Working Groups using the Strategic Framework
document as a starting point.
• Consider the appropriateness of the
strategies to the PhAction initiative.
• Consider the relevance of strategies
within the context of your region of special interest.
• Consider the relevance of the Concept
Notes to your region, recommend revisions, and prioritize them.
Outcome
The revised
Strategic Framework and Concept Notes will be sent to all participants after
all the recommendations have been considered. These had not been received at
the time of writing this report.
When the
refined Strategic Framework and Concept Notes are completed, the following
sequence of activities will begin:
• Donor reconnaissance
• Proposal development
• Meeting of Donors
• Planning meeting about June 2004
between Donors and PhAction Stakeholders
Personal
Observations
For the last 30
years, the term “post harvest food loss reduction” has concentrated on
technical and practical issues in reducing post harvest food losses in
developing countries because most areas where there is chronic malnutrition are
areas where large quantities of harvested food become spoiled and unavailable
for human consumption. This represents a double loss: a) loss of valuable
nutrients for those who are already malnourished, b) loss of wealth where the
people are very poor.
The PhAction
program has expanded this definition to mean bringing subsistence farmers into
the market economy. This includes marketing, trade policy, business policy,
institutional development, investment in infrastructure, program development,
forming regional networks and much more. The technical issues in food
preservation are still present (see CN5 above), but they have been surrounded
with many other factors in development. In other words PhAction covers the
almost entire spectrum of sustainable development of which post harvest food
loss reduction is just one component.
As I talked
with other participants, I discovered that most of them knew nothing about
IUFoST. Therefore, I requested, and was given permission to make a short presentation
about IUFoST and the resources it could bring to PhAction. The FAO staff helped
me prepare an 8-minute power point presentation about IUFoST, which I delivered
to the assembled participants on the morning of the last day. The FAO staff
kindly photocopied the one-page brochure I was carrying that describes IUFoST
and this was made available to all participants.
I asked where
the proposed database of names of people and their special interests in post
harvest fits into the overall plan because Ralph Blanchfield’s taskforce has
been very active in developing such a database. I was told it comes under
Strategy 4, Concept Note 9, “Regional post-harvest networks, communication, and
further program development.”
A PhAction
Newsletter was made available to all participants. The PhAction Secretariat
comprises three institutions working jointly: 1) Natural Resources Institute
(NRI) Food Security Department, U.K.; 2) Centre de Coopération Internationale
en Recherche Agronomique pour le Développement (CIRAD), Programme Cultures
Alimentaires (CALIM), France; 3) Deutsche Gesellschaft für Technische
Zusammenarbeit (GTZ) GmbH Post Harvest Project. Future issues of the newsletter
will be distributed electronically. To be put on the electronic mailing list
contact Rick Hodges, Natural Resources Institute, Central Avenue, Chatham
Maritime, Kent ME4 4TB United Kingdom, email: R.J.Hodges@greenwich.ac.uk. I
recommend that a short article describing IUFoST be prepared and submitted to
this Newsletter. q
NEWS FROM INDIA
By G.A. Krishna,CFTRI Correspondent
Proteolytic
Activity Rich Spice Powder for Tenderization of Meat
Tenderization
of tough meat enhances its demand in the preparation of a number of traditional
and comminuted products. With this in mind, CFTRI developed a process for
tenderization of layer chicken meat using proteolytic activity rich spice
powder. The spice is treated with a selected polar organic solvent under
optimized conditions to obtain a proteolytic activity rich dry powder. This
powder is used for tenderizing tough meat by immersing meat in potable water
containing optimized quantity of the spice powder under specified conditions.
The advantage of the process is the use of natural ingredients and shorter
treatment period to obtain tender and flavour rich meat.
A Continuous
Lemon Cutting Machine
The Pickle
industries are facing problems in cutting the large quantities of fruits to the
required shape and size continuously, particularly lemon. The Central Food
Technological Research Institute, Mysore, India has designed and developed a
continuous circular cutting device for lemon and other similar fruits. The
lemon flows into the pockets of the centralizing disc due to the gradient of
the inlet chute. The whole lemon is cut into four pieces when the centralizing
disc carrying the whole lemon moves against the multi-edged cutter. The lemons,
cut to four pieces, are dropped on to the outlet chute when the centralizing
disc moves away from the multi-edged cutter. The outlet chute will discharge
the cut lemon into the tray/vessel. The machine can be operated with or without
electric power. It has a capacity of cutting lemon at the rate of 100-150
Kg/hr.
Dr. V. Prakash,
Food Technologist and Director, CFTRI, awarded FRSC
Dr. V. Prakash,
Director, Central Food Technological Research Institute, Mysore, India, had the
honour of receiving the Fellowship of the Royal Society of Chemistry (FRSC), UK
on 26th September, 2003.
The Royal
Society of Chemistry (RSC), founded in the year 1841, is one of the oldest
Professional Bodies for chemists. Senior scientists with distinguished careers
and experience in the field of chemistry are admitted to the fellowship every
year.
Future Technologies
for Food Production and Future Food Scientists
By Nils Bengtsson, SIK
Correspondent
International
conference in Gothenburg, Sweden, June 2-4, 2003
This
international two-day symposium was organised by the Lift-programme, an
industry oriented Swedish programme for research and PhD education, now in
operation for five years, coordinated by SIK, and engaging some 35 PhD
students. The oral presentations as well as the posters in the technology part
were divided into sessions for food structure, food freshness and food
processing, while a fourth session dealt with PhD training of food scientists.
Papers and posters were presented by invited speakers/scientists as well as by
PhDs emerging from the Lift programme. Some highlights from the conference are
given in the following.
Food structure
In his talk,
P.J.Lillford, University of York, UK, started the various presentations of new
knowledge by discussing what we don’t know about food structure and why it
matters. A test of our state of knowledge is the accuracy by which we can
design structures whose perceived properties are accurately predicted.
J.M.Aguilera,
Universidad Católica de Chile, had studied and quantified structural changes in
foods by image analysis in such economically important surface phenomena as the
caking of amorphorous food powders, colour change in banana ripening and fat
bloom in chocolate.
Camilla Olsson,
SIK, gave a paper on rheological and microstructural measurements on
â-lactoglobulin particle gels at initial state of fracture. Rheological
measurements were performed using a Stress Tech rheometer, and equivalent microstructural
data were obtained by monitoring the gel microstructure during successive
deformation under a confocal scanning microscope. The project presented data
that open up new possibilities to understand microstructure-rheology
relationships.
In his talk on
structuring in plant materials: from molecules to mechanics, M.Gidley, Unilever
R&D, UK, pointed out the bewildering range of structural types and cellular
architectures that makes it difficult to interpret material properties measured
at the macroscopic level in terms of underlying micro-and molecular structures.
In his work on
plant cell adhesion, C.B. Faulds, Institute of Food Research, Norwich, UK, had
studied two systems that appear to involve cell adhesion, depending on the
chemical structure of the plant system. pectin-rich material and tissues more
resistant to thermal-induced cell separation.
Ragni Ofstad,
Matforsk, Norway, presented a problem of fracture during cooling of a full-fat
food dressing in plastic bottles. Using factorial design and multivariate
statistical analysis in combination with microstructural studies revealed that
protein concentration, pH and heat treatment affected the formation of
fractures and provided a satisfactory solution to the problem.
P.J. Fryer,
University of Birmingham, UK. presented a co-operative project between three
universities linking flavour, processing and equipment design (going backward
from the consumer’s mouth), with the objective of making possible food
production with small batch sizes, responding rapidly to retail requirements,
and having customisation as late as possible in the production cycle.
Food freshness
C.M.Williams,
University of Reading, UK, discussed diet and health in relation to functional
foods, starting out by presenting Finland as the good example of what can be
achieved by dieting measures in cardiovascular disease prevention. Two
developments were expected to have great impact in the future role of diet in
chronic decease prevention:
• Greater understanding of the genetic
basis for inter-individual variability in responsiveness to diet
• Use of functional foods a targeted
and more individualised approach to dietary change.
In her PhD work
at the Swedish University of Agricultural Sciences, L. Strålsjö optimised a
modified RPBA method of analysing folates in berries, which method was used to
study folate content of strawberries and rosebuds as a function of cultivar,
ripeness, storage and processing. Results showed that fresh, frozen and
processed berry products are rich folate sources and could offer an alternative
to folate supplements and fortification.
In their paper
on plant cell walls as a barrier to the accessibility of organic nutrients,
E.Tydeman and co-workers, Institute of Food Research, Norwich, UK, showed that
the cell wall could encapsulate intracellular components during digestion and
act as a physical barrier to the release of carotene.
Magni Martens,
KVL, Denmark, discussed the use of sensory methods together with methods such
as multivariate statistical strategies, nutritional, chemical, physical and
neurophysiological methods in the development of healthy foods. A set of
recommendations was given for the development of healthy foods, involving the
use of or development of novel or new methods.
Lena Dimberg
and co-workers at the Swedish University of Agricultural Sciences had studied
the changes in avenanthramide concentration in steeped oat grains,
avenanthramide being a phenolic compound with antioxidant properties of
potential future interest for the food industry both as a food stabiliser and
to enhance the nutritional value of foods.
Food processing
Ashim K. Datta,
Cornell University, USA, delivered an analysis of the present state of computer
modelling as a tool in product, process and equipment design, its current
limitations and the prospect of computer engineering for the future.
According to
Datta, computer technology and our quantitative understanding of food processes
have advanced to the point where modelling can be a useful design tool for
process and equipment development as well as for product development. Present
limitations lie in the problem formulation and in the lack of material property
data and specialised software for sensitivity/uncertainty analysis.
Marilyn Rayner,
Lund University, related work on the transfer of surfactants to an expanding
oil-water interface during membrane emulsification. In this kind of
emulsification, a microporous membrane is operated in cross flow, the
continuous phase being pumped along the membrane and sweeping away dispersed
phase droplets forming from pore openings in the membrane. The main advantages
of membrane emulsification are the possibility of producing droplets of defined
and uniform size, low shear stress and the potential for lower energy
consumption and simple design.
Lars Hamberg,
SIK, presented work on the shaping and functionality of shape for food
microstructure. Shape influences the microstructure functionality, thus
microstructure shape optimisation is an interesting tool in the development of
new functional materials.
By combining
deforming flow (such as in a 4-Roll Mill) and a simultaneous temperature
triggered gel formation of a biopolymer to fix the achieved deformation, shaped
microstructures or particles could be formed of a wide range of reproducible
shapes.
P. de Jong,
NIZO food research, the Netherlands, discussed a new process control system for
the food industry, called PREMIC, based on predictive mechanistic (kinetic)
models for food quality and operating costs, which is being developed in co-operation
with Honeywell. The fundamentals of this system were described and some
applications presented.
PhD training of
food scientists of tomorrow
Margareta
Nyman, Lund University, presented the organisation and objectives of the Lift
Graduate School for industry oriented PhD education. The goal of this school is
to prepare the students for a career in food related industry, important parts
being industry related courses and a mentor program.
F. Voragen,
Wageningen University, discussed expertise centres as a way of
multi-disciplinary collaboration between reserach groups, based on the positive
experience from such cooperation in the Netherlands. Eight centres are
currently in operation, the food related research being carried out by PhD
students and post-docs.
F.Pepping and
F.J.Kok of the Graduate School VLAG related 10 years experience with PhD
education in food science & nutrition in the Netherlands, while F.M.Dong,
University of Illinois presented PhD education in the United States and its
current and future needs.
Proceedings
from the conference are available either as a 115 page SIK Document (nr 162) or
in pdf-format on the SIK home page: www.sik.se/upload/catalogue/ q
NEWS
FROM POLAND
By
Prof. Dr. hab. Franciszek Kluza Correspondent
As events important
for food science and technology, two conferences held in Poland lately should
be mentioned. The conference on ‘Advanced Analysis - Exploring Biological
Systems in Food’ was organized by the Division of Food Science of Institute of
Animal Reproduction and Food Research of the Polish Academy of Sciences PAN,
within the grant of the EU Centre of Excellence ‘CENEXFOOD’, financed by the
European Union. It was held in Olsztyn, on Sept. 3-7. 2003 under the auspices
of the: European Union, INCO Confirming the International Role of Community
Research Horizontal Programme, CENEXFOOD-EU Centre of Excellence for Knowledge
Transfer, Research and Education in Food and Health for Central and Eastern
Europe, Food Chemistry Division and Analytical Chemistry Division of the
Federation of European Chemical Society, International Union of Food Science
and Technology (IUFoST), Commission of Miniaturized Analytical Systems
Committee of Analytical Chemistry, Polish Academy of Sciences and the Polish
Chemical Society.
The Conference
focused on modern analytical methods, their possibilities and limitations;
processes of molecular recognition and transport in biological and synthetic
membranes; molecular structure of biopolymers and their application on the
physico-chemical properties of food products, with the following aims: the
exchange of scientific information, the creation of new approaches to the
problem connected with food sciences and the creation of interdisciplinary
collaborations.
The conference
was attended by 130 participants, of whom 106 presented their works as a
lecture, oral communication or poster. The methods for food quality analysis
were the leading subjects of the conference. The discussion showed both the
possibilities for new analytical methods application as well as the limitations
in solutions for problems concerning food quality. The most vital issues proved
to be those connected with limitations of every detection method, its
specificity and what is most important, the possibility of their application in
the practical analysis in laboratories for food quality control. A considerable
part of time was devoted to the necessity of developing new control systems for
food quality with modern analytical instruments such as biosensors, chemical
and biomimetic sensors and ‘bioassays’.
The need for
the formation of an analytical laboratory network, using standardized
analytical methods so that the uniform system for food quality evaluation in
United Europe could be provided, was shown. One of the conclusions of the group
was to make a conference the forum for a debate on broadly comprehended
problems of food quality assessment. Mrs J. Vennekens-Capkova, a visitor to the
conference and a representative of the European Commission, emphasized that the
problems illuminated by the organizers agree entirely with the preferred
subjects of the Sixth Framework European Outline Program.
During the
conference, Prof. W.E.L. Spiess, Past President of the International Union of
Food Science and Technology recognised Prof. Z. Sikorski for his recent
fellowship in the International Academy of Food Science and Technology
(IAFoST). For proceedings and further information, please contact Prof. J.
Radecki, email: radecki@pan.olsztyn.pl
‘ Quality of
Polish food shortly before Poland’s integration with the European Union’ was
the subject of the XXXIVth International Scientific Conference of the Food
Science Committee Polish Academy of Sciences PAN held in the University of
Agriculture in Wroclaw on Sept. 10-11. 2003.
Over 300
scientific workers from universities and institutes all over Poland and from
abroad participated in the Conference, which dealt with the problems of food
science and technology, especially with food quality. During the first plenary
session chaired by Prof. Z. Sikorski, the three following lectures were
delivered: ‘Harmonization of the Polish and world food law, The almanach of
achievements’ (Prof. S.Tyszkiewicz, IPMIT Warsaw),’The impact of microbiology
and biotechnology on food Safety’ (Prof. P. Raspor, University of Ljubljana,
General Secretary of FEMS), ‘Consumer and food quality in 2003; new trends on
the background of changes at the European food market’ (Prof. N.
Barylko-Pikielna, Warsaw).
Further debates
continued in five subject sections: The food of plant origin (133works), The
food of animal origin (40 works), Biotechnology in food production (77 works),
Quality of food and nutrition (32 works) and Food examination methods (19
works). In the second plenary session, two lectures were delivered: ‘GMO -
regulation by law and biosafety’ (Prof. T.Twardowski, PAN in Poznan) and ‘Plant
nutriagents - the present state and perspectives’ (Prof. J.Oszmian´ski,
Wroclaw).
For the
proceedings and further information, please contact Prof. Z.Gil, email:
zgil@ozi.ar.wroc.pl
17th
SAAFoST International Congress and Exhibition
Dr.
Aubrey Parsons, Correspondent
The 17th
SAAFoST International Con-gress and Exhibi-tion was held in Pretoria at the
CSIR Conference Centre from 1st-4th September 2003.
The conference
theme was ‘Food Innovation: More Science, Better Technology’ and we had a
record number of delegates. I believe that this increased number was due to the
excellent programme and, needless to say, also the list of authorative invited
guest speakers including IUFoST President Alan Mortimer, IUFoST President-elect
David Lineback, IUFoST Governing Council member Gustavo Barbosa-Canovas and
Mark McClellan, IFT President.
There were also
other company sponsored overseas presenters and in total we had 114 lectures,
which included a well attended and interesting flavour workshop as well as a
nutrition seminar.
The overall
objectives of this congress were as follows:
• To address and demonstrate the role
that food science and technology can play in the economic development of South
African countries with an emphasis on the value of science in and on
innovation.
• To acquaint food scientists and
technologists with the latest international developments and trends in their
fields and stress the value of these in food innovations and applications.
• To provide a platform for the
presentation of original research work in food science and technology.
• To provide a forum for networking
among delegates and visitors and to promote contact and discussion between
academia, industry and non-governmental organisations and agencies.
• To facilitate international
communication and understanding.
• To affirm the SAAFoST biennial
congress as the premier food science event on the African continent and to
develop it into the primary and most accessible forum for food scientists in
Africa to meet those from the science rich and developed countries of the
world.
• To advance food professionalism
throughout the food industry and promote the provision and availability of safe
and wholesome food.
• To promote, among students, a career
in food science, stress its value to society, showcase career opportunities and
responsibilities, demonstrate the value of a science congress as a professional
forum of knowledge and communication and to strongly encourage and promote
student attendance and participation.
The thrust of a
few of the many important presentations is included below:
A food supply
that is safe, plentiful and honestly represented has been a basic goal of
humanity since the dawn of civilisation. In order for any nation to participate
in international food trade, it is required that participating countries agree
to standards practices that are involved in growing, processing, handling and
transporting food within the particular nation and across its borders.
In 1995, a
joint FAO/WHO Expert Consultation concluded that while the ability to conduct
microbiological risk assessments was highly desirable, a lack of techniques and
data hampered the realisation of this goal.
While the new
millennium will undoubtedly see the emergence of new food safety challenges,
our ability to internationally mobilise a dynamic community of food safety
makes us better prepared than ever to realise the age-old goal of a safe,
secure and plentiful food supply.
Risk analysis
is now recognised as the basis for setting national and international
standards.
Food Science
and Technology has much to offer to the world but its influence is restricted
by political, economic, social and geographic influences. It is over a decade
since the FAO/WHO conference declared that “access to nutritionally adequate
and safe food is a right of each individual”, and it is a concern to us all
that in a world where there is (theoretically) adequate availability of food
for almost everyone, almost a billion people suffer from under-nourishment
while almost 60% of the population of numerous developed countries are either
overweight or obese.
Hidden
allergens are allergens (food items/substances) that are present in products,
without the consumer being aware. Ingesting only minute quantities of
allergens, including hidden allergens, can result in anaphylaxis or death in
highly allergic individuals. It is therefore of utmost importance that food
manufactures are aware of ways that allergens can contaminate food to ensure
product credibility and consumer satisfaction. Apart from the six major
allergens (soy, milk, wheat, fish, peanut, egg) commonly recognised here,
exporters know very little about allergens that are important in other
countries.
Many factors
play a role in the epidemiology of new or nearly new recognised biological or
chemical food borne problems. Problems of and implications for developing
countries relate to food production, the food industry, consumer and
governments. We must identify a global information system to be implemented and
co-ordinated in respect to emerging food borne problems.
Measures that
will encourage and assist all countries in designing and implementing efficient
national food control systems need to be qualified/quantified, co-ordinated and
intensified.
Flavours are
widely used in food and beverage industries worldwide and many users rely
heavily on them for providing the vital element of a finished product. To
assist primarily those who use flavours in production and product development,
we discussed different types of raw materials that may be employed by the
flavourist including essential oils, natural and synthetic aroma chemicals,
fruit juice components, tinctures and extracts and other naturally occurring
components that make up flavours for different applications.
Honey bush tea,
a traditional South African herbal beverage prepared from Cyclopia species
endemic to the Cape fynbos region, is a relatively new entrant on the global
herbal tea market. The absence of caffeine and low tannin content contributes
to the increasing popularity of the herbal tea. As a first attempt in
understanding more about the health potential of the tea, characterisation of
its phenolic composition played an essential role. This was followed up with
studies on its antioxidant and antimutagenic activities. Acrylamide is
considered as “probably carcinogenic to humans” and is a neurotoxicant, but
previously had not been reported in foods. A wide range of amounts (less than
30 ppb to approximately 3 500 ppb) has been reported in different foods.
Before an
objective assessment can be made of potential health problem(s), it became
clear that considerable additional information and investigations are required.
These include determination of the amounts and extent of acrylamide in food
products, the mechanism(s) by which it is formed, bioavailability, exposure,
and toxicological and metabolic implications. Studies are in progress around
the world in these areas.
The processing
of foods by Ultra-High Pressure (UHP) offers significant advantages that
include minimum changes in the quality of the food, reduced energy utilisation
and the development of new food products. UHP modifies plant food quality and
functionality, affects biosynthetic activities of plant tissues, selectively
inactivates enzymes and inactivates key micro-organisms to maximise food safety
in process fruits and vegetable.
The UHP
processing of orange juice, guacamole, jams and jellies are some examples of
the success of this technology at the industrial level. In the search for best
quality and novel products, processors are turning to new methods to ensure
safe food.
Gains in
quality are generally achieved by reducing heat exposure and process time.
Occasionally multiple methods are used in what is called hurtle technology to
achieve a summed process that is superior to any one technology used to achieve
the same process.
At the same
time, it is apparent that consumers all around the world are becoming more
knowledgeable about food product, regulatory agencies more stringent and the
food industry more liable. There, in order to come up with better quality food
products, we need to make every effort to understand principles.
‘What’s the
difference between a fat and an oil, and which one should we be eating?’ The
current ‘fat chaos’ is causing enormous confusion and concern in the minds of
cosumers – bad vs. good fats, animal vs. vegetable, unsaturated, hydrogenated
& frois, omega 3 & 6, phytostearals & antioxidants, low fat vs. Dr.
Atkins Diet and not excluding the ‘new diet’, which based on your blood group
will inform one what you can and cannot eat.
Plant materials
provide rich source of natural antioxidants. These include tocopherols (vitamin
E), ascorbic acid (vitamin C), carotenoids, phenolic compounds and their
derivatives. Herbs, spices and their extracts as well as tea extracts have been
shown to possess antioxidative components, e.g. rosmanols and catechins.
Tocopherol mixtures from soybean, palm and olives oil distillates are
commercialised. There are several other protective components namely,
resveratrol, flavinoids and isolflavones, which are known to have antioxidant
properties.’
We also
exhibited 82 Poster presentations which were exceptionally well done and
proudly discussed by the respective Authors and Researchers.
In conclusion,
a personal word of thanks to all our overseas visitors who gave and shared with
us a wealth of knowledge, wisdom and huge amounts of enthusiasm that has
definitely rubbed off onto South African food scientists and technologists.
This bodes well for our future and the global food industry. In finality,
thanks to the local team of dedicated volunteers who continue to amaze SAAFoST.
References: Dr.
D. Lineback, Mr. A. Mortimer, Prof. L. Anebich, Dr. T. van de Venter, Dr. R.
Joubert, Dr. P. Ashhurst, Dr. G. Barbosa-Canovas, Dr. H. Steinmann, Dr. R.
Buchanan, Dr. M. McClellan, Mr. D. Simoni, Mr. S. Kochhar
NEWS
FROM TURKEY
By
Prof. Dr. Semih Otles Correspondent
The First
Regional Meeting of the Asian Pacific Organization for Cancer Prevention
(APOCP’03) with the theme ‘New Strategies for Cancer Control’ was held on
October 14-16, 2003 in Izmir, Turkey. The regional meeting was organised by Ege
University and APOCP with honorary president Donald Maxwell Parkin (WHO/IARC).
The scope of
APOCP’03 was wide-ranging, including descriptive, analytical and molecular
epidemiology, experimental and clinical histopathology/biology of preneoplasias
and early neoplasias, assessment of risk and beneficial factors, experimental
and clinical trials of primary preventive measures/agents, screening, medical
& functional foods and their cancer preventive effects, diet and exercise,
agricultural chemicals, and all aspects of cancer prevention.
The regional
meeting brought together professionals from all the areas of cancer and medical
& functional foods. The technical program included 14 sessions, 6 special
lectures, 13 keynote talks, 19 oral presentations and many posters.
Some of
interesting presentations were: “Practical prevention program for cancer in
Asian Pacific countries” (K.Tajima, Japan); “Cancer control in Turkey”
(M.Tuncer, Turkey); “Cancer registration in cancer control” (M.Parkin, France);
“Cancer control in Korea” (Y.Ahn, Korea); “Schistosomiasis-associated bladder cancer”
(E.Salim, Japan); “Pesticide usage with examples from Turkey and possible risks
of cancer” (N.Delen, Turkey); “Pointers to prevention-epidemiological overview
of cancer in Asia” (M.Moore, Japan); “Cancer and its prevention by some
horticultural and field crops in Turkey” (S.Otles, Turkey).
During the
social events and banquets in historical places the participants at APOCP’03
Regional Meeting were shown Turkish culture, music, dance and enjoyed exotic
and delicious Turkish meals at the closing party.
For the further
information, please contact, Prof.G.Aydemir, tel: +90 2323882851, fax:+90
2323427975.
ADDITIONAL
CAREER OPPORTUNITIES FOR FOOD TECHNOLOGISTS IN KENYA
By
Shadrack Oiye and Anne Wangalachi, KUFoST Correspondents
Introduction
It has been
suggested in the past that the term ‘Food Technologists’ be used to describe
those with Bachelor Science (BSc) degrees and the term ‘Food Scientists’ be
reserved primarily for those with Master of Science (MSc) or Doctorate of
Philosophy (PhD) as well as research competence1. This report will reflect on
the changing employment opportunities for food technologists in Kenya.
Kenya is an
agricultural economy and thus many of its industries are agro-based. Agro-food
processing has been found and consequently is perceived as a driving force for
any growing and dynamic agricultural economy. This has justified the training
of food technologists in the middle level colleges and the universities. The
annual total output of graduates from the universities by 1998 was
approximately 75-902.This figure is currently higher by ten times as opposed to
the industry requirement, which is shrinking. That is, there are many food
technologists for limited job opportunities (traditional food technology jobs).
This is because the Kenyan economy is not improving at a significant rate and
incentives for investments though increasing, are still deficient. Reports of
closures and relocation of manufacturing firms to other countries as well as
staff retrenchments are common; food and related industries have not been left
out either. Kenya has recently become more of a trading rather than a
manufacturing country, as many international companies prefer to relocate their
manufacturing bases to other countries leaving Kenya purely a marketing base.
With trade agreements such as COMESA, this initiative is proving to be
justifiable and very feasible.
The traditional
roles of food technologists in food based industries in Kenya such as quality
assurance, product and process development and improvement, online supervision
and so on, are therefore at stake. This should not discourage, but prompt, food
technologists to exercise their full potential by exploring other
opportunities. After completion of his undergraduate studies, one of the authors,
who is now completing his Masters program in Applied Nutrition, worked in an
engineering establishment as a technical representative and later in a hygiene
and sanitation company as a marketing executive. Below are several areas that
are emerging to offer additional career opportunities for the food
technologists in Kenya.
Sales and
Marketing
Suppliers of
food industries are increasingly interested in employing marketing and sales
executives who have and can communicate relevant technical details. These industries
include the food ingredient, food equipment, food laboratory and hygiene and
sanitation products suppliers. This phenomenon is becoming more common due to
increasing competition and in response to mounting customer demand for
technical details. A similar situation is observed in the pharmaceutical
industry where medical and veterinary doctors, pharmacists and biochemists have
been deployed to market pharmaceutical products. Companies producing foods have
also been reported to include food technologists in their sales and marketing
teams. Currently, we also have a few food technologists working in sales and
marketing positions in pharmaceutical companies, motor industry, engineering,
hotel and other non-food set-ups. The rapid proliferation of food technologists
in the area of sales and marketing may have apparently been promoted by the
higher pay packages offered. Some educators in food technology may have long
foreseen the development of this scenario, and some universities include
marketing in food technology training.
Technical
Service Provision
Engineering and
packaging design for the food industry are becoming crucial. In this light,
several engineering and packaging industries have employed food technologists
in their technical teams and with encouraging results, others are expected to
follow suit. In engineering, for instance, the fabricated food processing
equipment needs to be hygienic and the design should provide for this. Further,
food processing has specific parameter specifications, which should be
considered at equipment design stage. The choice of packaging material and the
design vis-a-vis the food to be packaged and its properties is in the domain of
food technology. This has justified the hiring of the services of food
technologists in such establishments.
Nutrition
Nutrition and
food security programs require both a multi-disciplinary and multi-sectoral
approach. One of the indispensable disciplines is food technology. Post-harvest
processing and enterprise development (income generation) are key areas
requiring the services of a food technologist. To ensure food and nutrition
security throughout all seasons, excess produce needs to be preserved. Value
added food products also form a source of income for agro-based community enterprises.
Acquisition and use of post-harvest processing knowledge by farmers can improve
their food, income and nutrition security3. The non-governmental organizations
(NGOs), public and private institutions executing nutrition and food security
programs, depending on their nature, have increasingly needed the services of
food technologists. Many, including the food technologist themselves, did not
envisage that food technologists were needed and could work directly with the
communities in general, including smallholder farmers. With the rapidly
changing feeding habits where processed convenient foods are in high demand,
food technologists have become relevant in training on value-adding activities.
Many NGOs do support such initiatives in the effort of poverty alleviation
through job creation and income generation. Food relief organizations also
require food technologists to ensure that the food intended for distribution to
the vulnerable (during emergencies) is safe for consumption.
Small and
Micro- Scale Enterprises
With sufficient
capital, a sizeable number of food technologists in Kenya have ventured into
micro, small-scale and medium food-based enterprises with success stories
reported in fruit juice production, horticultural export, dairy production, and
bakeries among other enterprises. The failure of some of these enterprises to
remain operational has not only been due to cash flow but mainly marketing and
management problems. It is for this reason that some universities include the
food industry management and/or enterprise development components in their
curricula, thus enabling their graduates to competently advise on these
matters.
Other areas
Other areas are
also viable. Agricultural and related research institutions also employ food
technologists as research assistants or even as researchers. Food-based and
related consultancy firms also offer limited opportunities for food
technologists. Other non-food establishments are also increasingly recruiting
food technologists as management trainees to earmark them for management
positions. The minimum admission requirements for a degree-based food
technology course in Kenya is comparable to those for admission to other
courses perceived to be most competitive such as pharmacy and medicine.
Further, general science and basics in other subjects such as economics taught
in food technology programs have made the technologists uniquely marketable in
diverse areas.
Conclusion
In conclusion,
the Kenyan industrial scene is rapidly changing and this has a direct impact on
career opportunities: thus acting as a stimulus for modifying or expanding the
roles of food technologists.
It is against
this backdrop that teaching institutions should review their existing
curricula. The world is fast becoming a global village. Ideally, a food
technologist trained in Kenya should be able to work anywhere in the world. In
revising the curricula, consultations should be held with specialists from
other regions of the continent and even the globe. Emphasis should be laid on
development of additional skills such as: problem analysis and solving;
interpersonal skills; communication skills; teamwork; self-learning capacity;
creativity and enthusiasm4.
The graduates
should also become aware of their increasingly changing roles in the society.
While maintaining their traditional roles, they should assume the fresh ones,
being brought forth by the changing job market. The government should also
initiate programs to support university graduates who choose to venture into
private entrepreneurship by providing financial assistance and special
training, for instance. KUFoST [Kenya Union of Food Science and Technology]
intends to influence policy makers in this respect and champion other
initiatives that would enhance the survival of food technologists in the
unpredictable career environment in Kenya.
References: 1.
Potter, N. N. and Hotchkiss J.H. 1996. Food Science. CBS Publishers and
distributors. First Indian Edition. pp1; 2. Wongo, L.E. 1998. Career
opportunities for food technologists. J.food. Technol Afri: Vol 3 No 3:
114-116; 3. Otieno W.A. and Oiye S.O. 2001. Demystifying food technology to
African farmers. Food Security Program Newsletter, World Vision. Vol. 6 No
2:8-10; 4. Dumoulin E. 2001. Education in Food Science and Technology at the
Beginning of the 21st Century. Newsline. No. 50.
Adhering Body Profile: The South African
Association for Food Science and Technology (SAAFoST)
SAAFoST is a
National Associa-tion, which is concerned with the advancement of knowledge of
Food Science and Technology. This it does through encouraging scientific
research, organising meetings, seminars, workshops and congresses, publishing
papers and assisting in educational activities. Currently SAAFoST has about
1400 members throughout Southern Africa - the Cape, KwaZulu-Natal and Northern
branches attend to the regional affairs of the Association.
History of the
Association
Professors G.M.
Dreosti and C.J.B. Smit and Messrs. L. Ginsburg, G.G. Knock, R.M. Lewis and
J.C. Schoonens identified the need for an association in 1960. The initial
circular to 150 firms in the South African food industry brought overwhelmingly
positive response. On 7 March 1961, forty-six people at a general meeting held
at the University of Cape Town elected the above-mentioned gentlemen, together
with Dr. L. Garfinkel and Prof. R.I. Nel to a working group to draft a
Constitution.
At the first
Annual General Meeting, Prof. Dreosti was elected President and Prof. Nel and
Mr. Knock as Vice-Presidents. Membership at that time was 95. The Association
grew rapidly with the formation the Northern Branch in 1962, at the instigation
of Mr. J.P. de Wit, and the Natal (now KwauZul - Natal) Branch on 5 February
1973, after thorough research by Prof. H.J.H. de Muelenaere. The association now
has a current membership of over 1300.
The association
acquired international status in 1970 when it became a founder member of the
International Union of Food Science and Technology (IUFoST), and in the same
year it held its first three-day congress.
The current
President of SAAFoST is Mr. Nigel Sunley. Past Presidents have included Dr.
Peter van Twisk, Mr. Peter Bush and Dr. Aubrey Parsons.
What Does
SAAFoST Do?
• Eight study grants and eight academic
achievement awards are granted each year to Food Science and Food Technology
students via their universities and technikons, respectively.
A post-graduate scholarship is
awarded annually.
• An International Congress is
organised every second year.
• An award is made for the best local
scientific paper presented at the Congress.
• An award is made for the best local
poster presented at the Congress.
• Student Chapters at the various
universities and technikons are under the supervision of the SAAFoST Branch
Committees and financial assistance is made available.
• Workshops or mini-symposia addressing
relevant issues are often held between congresses.
• Regular lecture meetings during which
prominent local and overseas experts address members on subjects of interest
are organised by Branch Committees.
• Information arising from congresses,
workshops etc. is often printed and bound and much of this material is housed
in the State Library where it is available to members and the public.
• As a representative on the Food
Legislation Advisory Group (FLAG), SAAFoST contributes towards the formulation
and revision of food regulations as published by the Department of Health.
• Two Meritorious Awards for Journalism
are made available for presentation every year - one for the press and the
other for radio and television. The awards are made to authors or presenters of
objective and scientifically correct articles in the local press or media that
contribute towards sound consumer knowledge of controversial and complex food
issues.
• SAAFoST was very instrumental in
forming the Food Advisory Consumer Service (FACS) which was launched in January
1995 primarily for the consumer who wants to be informed about food issues such
as health, nutrition, safety, preservatives, colours, additives, chemicals,
irradiation, processing, labelling etc.
• The Association responds to and
challenges misleading articles, advertisements and claims concerning food
processing and the food industry.
What Benefits
are there for SAAFoST Members?
• Each member receives a membership
certificate, a member’s handbook and a copy of the SAAFoST constitution and
rules.
• Each member receives a regular
monthly copy of the official SAAFoST Journal,
S A Food & Beverage Manufacturing
Review.
• Members are kept up to date with the
numerous SAAFoST activities and receive regular invitations to lectures
organised by their branches.
• Members regularly receive an
information brochure comprising articles of interest called SAAFoST Snippets.
Through
membership of SAAFoST, individuals and companies are able to contribute
towards, and gainfully participate in, a host of educational and promotional
activities aimed at continuously elevating the standards of quality and
professionalism in the food industry.
Institution
membership by companies is strongly encouraged because it contributes greatly
towards the student study grants, scholarships and awards offered each year by
the Association.
Classes of
Membership
SAAFoST has the
following categories of membership:
• An Honorary Life Member shall be a
person who has rendered outstanding service in the advancement of the objects
of the Association and is elected by the members at a Biennial General Meeting
• A Professional Member shall be a
person who qualifies for registration as a natural scientist or science
technologist in terms of the Natural Scientific Professions Act 1993 (Act No.
106 of 1993), or who has applied to, and been accepted by, Council as a
Professional Member
• A Member shall be a person who does
not qualify for Professional Membership, but who is, or has been, actively
engaged, or is interested, in any activity related to food science and
technology
• An Institution Member shall be a
company, research institution or other body engaged directly, or indirectly, in
food science or technology. An Institution Member shall designate one
representative, preferably from its senior scientific or technical personnel,
to represent the institution in the Association.
• A Student Member shall be a person
who is following a course of technical, practical or scientific training, as
approved by the Executive Committee on the Council.
• Honorary Life Members and
Professional Members shall be Corporate Members, and Institution Members.
Members and Student Members shall be non-Corporate Members.
Ernest Newberry
Memorial
This was
instituted to honour the memory of the late Ernest Newberry, who was an active
and dedicated member of both the Cape and Northern Branches for 25 years,
served five terms as Chairman of the Executive committee of the council, was
Chairman of the Organising Committee for the first Biennial Congress in Cape
Town in 1970, and was elected an honorary Life Member in 1989. A prominent and
distinguished scientist delivers the Lecture, the first scientific paper at a
biennial congress. The following scientists have delivered the Ernest Newberry
Memorial Lecture:
1997 - ‑Prof.
Fergus Clydesdale – University of Massachusetts
1999 - Prof.
Trevor Britz – University of Stellenbosch
2001 - ‑Prof.
Walter Spiess – Federal Research Centre for Nutrition, Karlsruhe, President
IUFoST
2003 - Dr. M.
McLellan, President IFT
SAAFoST Student
Chapters
Student
Chapters have been established at several Technikons and Universities with food
technology and food science departments. These SAAFoST Student Chapters are run
by the students at the various institutions under the guidance of mentors
(staff members) and under the auspices of the local SAAFoST Branch Committee on
which the Student chapters are represented. The Student Chapters organise
lectures and other appropriate activities in line with the overall objectives
of SAAFoST.
Food Review
The official
journal of the South African Association for Food Science and Technology is
“Food Review”. This journal is published every month and is circulated to
employees in the food and beverage industries. All members of SAAFoST receive
the journal as part of their membership fees. The cost of the journal to
non-members is R218.00 per annum. News of Branch activities and summaries of
talks presented at the Branches are regular features of the journal.
SAAFoST Web
Page
The SAAFoST website address is
http://www.saafost.org.za/
IUFoST/ICMSF
International Food Microbiology Conference
Beijing
– October 2004
Dr. Martin
Cole, Chairman of the International Commission for the Microbiological
Specification for Foods, recently announced that the 2004 meeting of the ICMSF
will be held in China next October. Dr. Cole indicated that a select number of
prominent Chinese food microbiologists would receive special invitations to the
ten days of Commission discussions, and that he was hopeful that a
sub-commission of ICMSF would eventually be established in China.
In a joint
statement, Dr. Cole & IUFoST President Alan Mortimer announced that a
two-day International Food Microbiology Conference would be held in Beijing in
conjunction with the Commission’s visit, probably on October 19th and 20th.
Most of the speakers at the Conference would be either visiting ICMSF members
or senior Chinese microbiologists attending the Commission sessions.
IUFoST
at Fi Food Ingredients Exhibitions in 2004
Under an
arrangement with CMP Information*, IUFoST will organise scientific seminars of
1-2 days duration at three of CMP’s largest events during 2004.
Fi Asia-China
2004
23-25 March
2004, Shanghai, China.
“‑Food
Ingredients: Product Development-From Concept to Commercialisation”
Fi Central and
Eastern Europe 2004
25-27 May 2004,
Berlin, Germany.
“‑Food
Ingredients: Production and Perception-Challenges of entering the Expanded
European Market Place.”
Fi Asia 2004
15-17 September
2004, Bangkok, Thailand.
Title to be
announced.
* ‑CMP, a
division of United Business Media, London, UK, is a major sponsor of IUFoST
ISFE BALLOT RESULTS
IUFoST
delegates voted overwhelmingly in favour of approving the By-Laws for the IUFoST
disciplinary grouping, the International Society of Food Engineering (ISFE).
Endorsement of
IUFoST Standing Committees 2003-2006
Membership in
the IUFoST Standing Committees, 2003-2006, was endorsed by IUFoST delegates as
follows:
Audit Committee Constitution Advisory Nominations Advisory Committee Committee
Chair: R. Yada Chair: G. Kennedy Chair: D. Lineback (Canada) (Australia) (USA)
R. Ratcliffe
(UK) M. Buchanan (USA) D. Rodriguez-Amaya (Brazil)
C-H Lee (Korea) W. Rothon (UK) W.
Zhao (Singapore)
P. Raspor
(Slovenia) P. van Twisk (S. Africa) P. Cheung (Hong Kong)
F. Viques-Rodriguez A. Chan (Hong Kong) G.
Campbell-Platt (UK)(Costa Rica)
Project on Adequate Food Availability for the Hungry World
A joint
IUFoST/FAO press release will be issued shortly, indicating the launch of this
major joint project. IUFoST Adhering Bodies should look out for the
announcement and the database templates that will accompany the joint release.
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