NEWSLINE No. 59, December 2004

ISSN 0159-4419

A CALL TO ACTION

By Alan Mortimer, IUFoST President

Being a Union enables us to relate to others with similar ideas and to advance our own understanding through By Alan Mortimer, the sharing of scientific knowledge. The provision of safe IUFoST President food and water for an ever-increasing population is one of the most important challenges facing the world in the next 50 years. We, as food scientists, are in the powerful position of having the knowledge that may make feeding the world a reality, but we could never hope to achieve such a grand aim if we all act as individuals.

IUFoST’s objectives are to foster international cooperation, exchange of scientific and technical information; support international progress; advance technology; stimulate education and foster professionalism and professional organization. Where we have succeeded in achieving these objectives, it has been due to the commitment brought to the Union by the dedicated volunteers who chair and serve in our taskforces and to the overall quality of communication between us.

This year, we have:

*Provided financial support or endorsement for symposia, conferences and workshops of special interest, including Slovenia, Brazil, the ALACCTA congress in Uruguay, China and the USA.

*The IUFoST Core Curricula taskforce has compiled a base recommended curricula for food science and technology. Your comments are now needed.

*A sample module on drying has been developed for the Distance Education Pilot Project for Sub Saharan Africa but the project has stalled because of lack of funding. We need help from our African colleagues to move forward this project, which everyone agrees is desperately needed in this region of Africa.

*The database developed jointly by IUFoST and FAO, is now operational. This database gathers research information in the field of food science and technology. For this to be effective, all information on research programmes must be entered. We need to establish that habit and remind colleagues to enter their relevant details on the database. This will be an ongoing process.

*The need for guidance on "hot topics" has galvanized the Scientific Council into action. It has issued two Scientific Information Bulletins this year, on BSE and Obesity. Another on the subject of Biotechnology will follow soon. The third edition of our annual publication, International Review of Food Science and Technology, has been published and it is on its way to you now.

*I have met with IUFoST friends in Argentina, Uruguay, Germany and China this year to discuss our mutual aims and objectives. My colleagues on the Governing Council have also traveled widely to join our Adhering Bodies for conferences, workshops and seminars.

Technology in the 21st Century virtually eliminates time zones and communication around the world has never been easier. With the click of a button, ideas can be shared with food scientists all over the world. We need to take full advantage of these opportunities to exchange information through IUFoST and actively encourage each other to fulfill the promises we made nearly ten years ago in Budapest.

At our 7th General Assembly in Budapest, we stood and unanimously declared that we would "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 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."

As 2004 draws to a close, we need to re-focus our energies. We need to work for the benefit of others, for those who struggle in countries with no official support and no resources. I believe we have the opportunity to facilitate significant worldwide change. Let’s make the Budapest Declaration our Call to Action for this New Year and every New Year until our aims are achieved.

Profile: Executive Council, International Academy of Food Science and Technology (IAFoST)

The International Academy of Food Science and Technology (IAFoST) is an invited group of distinguished food scientists and technologists from all parts of the world who serve as Fellows of the Academy.

The Academy serves to promote high standards of ethics and scientific endeavours among food scientists and technologists. It is a source of scientific personnel and information to support international activities related to food science and technology. The Academy acts in an advisory capacity to IUFoST and its Adhering Bodies.

Academy activities are administered by an elected Executive Council, which, for the term 2003-2006, is composed of Malcolm Bourne, USA (President), Ralph Blanchfield, UK (President-elect), Ken Buckle, Australia (Past President), Daryl Lund, USA (Councillor) and Vishweshwaraiah Prakash, India (Councillor).

The IAFoST Executive Council determines the procedures for Fellows Nominations, oversees the nominees for Distinguished Lecturer at IUFoST Congresses, provides recommendations, upon request, regarding expert advice and personnel for IUFoST’s scientific activities and deals with the overall administration of Fellows’ activities.

For more information on the Academy and its Fellows, please visit the Academy section of the IUFoST Website at www.iufost.org

Professor Malcolm Bourne, Academy President and Chair, Academy Executive Council, (USA)

After graduating with a BSc degree in chemistry from the University of Adelaide and a Diploma of Industrial Chemistry from the South Australian School of Mines and Industries (now The University of South Australia), Professor Bourne worked in the food industry in

Adelaide for several years before going to the University of California, Davis, where he earned a MSc degree in food science and a PhD degree in agricultural chemistry, after which he joined the faculty of Cornell University where he has been ever since. His major interests are texture and rheology of food, fruit and vegetable processing technology, international technology transfer and postharvest food loss reduction activities.

He is the author or co-author of 130 papers in refereed journals and 34 chap•ters in books or encyclopedias. The second edition of his book, “Food Texture and Viscosity: Concept and Measurement” was published by Academic Press in 2002. He has been Editor-in-Chief of Journal of Texture Studies, a bi•monthly refereed international journal for rheology, psychorheology, physical and sensory testing of foods since 1980. He has given invited lectures in forty countries. He was one of 25 food scientists invited to the Advanced Food Technology Workshop at the US National Aeronautics and Space Administration in Houston, Texas in April 2002 to develop strategies for the food supply for a colony that will be sent to Mars about 2020. He is serving as President of the International Academy of Food Science & Technology for the 2003-2006 term.

Professor Ralph Blanchfield MBE, Academy President Elect (United Kingdom)

Ralph Blanchfield, MBE, was elected an Executive Council Member of the International Academy in 2001 and is now its President Elect 2003-2006, as well as a member of the Governing Council of IUFoST and Chair of the FAO/IUFoST Joint Database of food research projects

relevant to the needs of developing countries.
He is a Fellow, Honorary Fellow and Past President of IFST, and is its current
Chair of External Affairs. He is also a Fellow of IFT and an Honorary Fellow
of AIFST. In 1997 he was honoured with an MBE in the Queen’s Birthday
Honours List”for scientific services to the food industry” and also was the first recipient of the IFST’s Mounfield Award for “an outstanding contribution
to the profession of food science and technology”.
He is a consultant with his own international practice for the past 24 years,
after having previously spent 35 years in industrial food science & technology and management.
Apart from the varied fields of his consultancy work, his major areas of
current scientific interest and activity are food safety, good manufacturing
practice, food biotechnology, food allergens, acrylamide, food legislation,
professional ethics, communication of food science to the general public and
the contribution of food science and technology to adequate food availability
for all. Professor Blanchfield is Adjunct Professor at Michigan State University
and teaches an on-line distance-learning module on laws affecting genetic
modification in Europe. www.jralphb.co.uk

Professor Ken Buckle, Academy Past President (Australia)

Ken Buckle graduated BSc and PhD in food technology from the University of New South Wales in Sydney, Australia, and joined the (then) Department of Food Technology where he now holds the Chair of Food Science and Technology. He is a former Head of the Development) in the Faculties of Life Sciences and Science (2000-03).
His teaching and research interests cover food preservation and processing,
food storage and stability, traditional food processing technologies, molluscan shellfish hygiene, food safety and food regulations. He is the author / co
•author / editor of 130 technical publications including 8 books and manuals.
Professor Buckle is a member of the Board of Food Standards Australia New Zealand, is a former President of the Australian Institute of Food Science
and Technology (AIFST) and is a recipient of the AIFST President’s Award
and Award of Merit. He is a Fellow of AIFST, the Australian Academy of
Technological Sciences and Engineering and the International Academy of
Food Science and Technology (IAFoST). He is the Past President of IAFoST. He
was awarded a Centenary Medal by the Government of Australia in 2003 for

Dr Daryl Lund, Councillor (USA)

Dr Daryl Lund earned a BSc degree in Mathematics and completed his PhD studies in food science with a minor in chemical engineering at the University of Wisconsin-Madison in 1968. His research interests in food engi•neering include fouling and cleaning in food processing operations, kinetics of food quality and nutrient changes He has served as a department chairman at the University of Wisconsin-Madison and Rutgers University, and as Dean of the College of Agricultural and related Sciences at Rutgers University and Cornell University. He has held his current position as Executive Director of the North Central Regional Association of State Agricultural Experiment Station Directors since January 2001.

He is contributing author to more than 200 scientific papers, edited or co•edited five books, co-authored a major textbook, and received numerous professional awards and honors. He chaired the Food and Health Drafting Committee of the NASAULGC Food and Society Initiative and continues to serve on its Planning Committee. He was elected an inaugural Fellow of the International Academy in 1997 and currently serves as a councillor on the Academy Executive Council, term 2003-2006. Dr Lund also serves as Chair of the IUFoST Distance Education Taskforce.

Dr Vishweshwaraiah Prakash, Councillor (India)

Vishweshwaraiah Prakash obtained his PhD degree from the University of Mysore in 1976. After Post doctoral fellowships in the USA from 1976 to 1980, he returned to

India in 1981 as Pool officer for the Council of Scientific and Industrial Research at CFTRI and rose to the position of Director of CFTRI, Mysore in1994. Today, as a result of his untiring efforts, CFTRI is recognized as a leader in scientific and industrial research in food science and technology. The Institute has made a significant mark in the ASEAN region and other parts of the globe as an institution that focuses on adaptable food technologies pro•moting rural livelihood and entrepreneurship. Dr. Prakash has published in over 150 journals, presented more than 345 conference papers and he is the author of 6 books and 22 chapters, in addition to 38 patents to his credit. He continues to be active in his laboratory work with his research team. He is a fellow of the Indian Academy of Sciences, National Academy of

Agricultural Sciences, Association of Food Scientists and Technologists, National Academy of Sciences, Indian National Academy of Engineering and International Union of Food Science and Technology (IUFoST). He is also a Councilor for International Academy of Food Science and Technology (lAFoST) for the term 2003-2006. The Government of India honoured Dr. Prakash this year when they bestowed on him the PADMA SHRI award in recognition of his outstanding service to the Nation.

NEWS FROM POLAND

Scientific meetings show signs of change in Polish Food Science and Technology

by Dr Franciszek Kluza, Correspondent

One of the noticeable effects resulting from Poland entering the European Union (EU) proves to be the swift adaptation of practical science to effective functioning under EU conditions. It is reflected not only in the changing problems of scientific research but in the outcomes presented as well as in scientific trends and practice.

Observing food science and technology in Poland, the merits of the conferences organized lately are worthy of notice. The two conferences held recently in Poland are the best examples of the changing developments that are taking place.

The first conference on “Food – the technological and pro health aspects” was organized by the Faculty of Biotechnology and Food Science of Lodz University of Technology, Polish Society for Food Technologists (PTTZ) and Food Science Committee of the Polish Academy of Science (PAN), from 21-22 September 2004 in Lodz (Poland), as the XXXVth Session of PAN. In total 336 participants and a number of companies from Poland and Europe dealing with food production, food industry and the equipment and installation used in this area attended the meeting.

The were five thematic sections organized: Functional Food, Biotechnology in Food Production, Food Assessment and Evaluation, Nutrition and Dietetics, Technology of Food of Plant and Animal Origin. Over the two-day conference there were delivered 5 plenary reports, 14 section reports, 32 oral statements and over 200 posters.

The main idea of the conference “the technological and pro health aspects” implied the presentation of the broad spectrum of the research advances in the field of food science and nutrition. The subject matter of the papers presented was dominated with the issues of the functional food, with regard to human nutrition.

The conference was opened by Prof. Gertjan Schaafsma (TNO Nutrition and Food Research Institute, Holland) with his work entitled “Mega trends in the nutrition and health arena the third generation of functional foods”. In the following report “Food antioxidants in detoxification, health and disease” Prof. K. L. Krzystyniak from the Universite de Quebec, Montreal discussed a role of the antioxidants contained in food. Prof. Laura Sinsalo-Ojala (Turku School of Economics and Business Administration Innomarket, Finland) reviewed the problems of acceptance and prospects of the functional food consumption in the lecture “Functional food: promise or illusion?”

In the plenary report “Physical and chemical interactions of food components” Prof. Z. Sikorski (Gdansk University of Technology) focused on the problems of the interactions of some reactive groups of food ingredients and their impact on the physical and biological structures. The plenary sessions were closed with the work “The trends in food technology development” delivered by Prof. P.Lewicki (Warsaw Agricultural University). In each section 2 or 4 section reports were given.

The annual conferences of the PAN Food Science Committee provided an excellent opportunity for the exchange of views and experience as well as for meeting the experts in food science in the interdisciplinary and international body. It needs to be emphasized that during the conference an interesting novelty was organized, i.e. the debating forum entitled “The functional food needs, possibilities, production chances” with the significant contribution of the participants – the representatives of medical science. The forum was accompanied by the functional and nutriceutical exhibition of Polish market products as well as bakery samples with FOS ingredients. For the proceedings and detailed information: Prof. J. Iciek, e-mail: deanbiof@sir.p.lodz.pl.

The other conference with its subject matter going far beyond national realities was on “Food Innovations for an Expanding Europe”, organized by EFFoST and the Warsaw Agricultural University from 27-29 October 2004 in Warsaw. The aim of the conference was to collate the latest innovations resulting in the extension of the European food chain through the integration of novelties in the domain of dehydration, preservation and packaging. The work was conducted according to the mentioned above order in the following sessions: Innovative Dehydration, Innovative Preservation, Innovative Packaging and The Expanding European Food Chain. IUFoST Past President, Prof. W. Spiess participated very actively in the conference. For more details: Prof. A. Lenart, e-mail: A.Lenart@SGGW.WAW.PL

NEWS FROM KENYA

Transferring Food Technology
to the People

by Hongo Tom and Oiye Shadrack, Correspondents

Introduction

Food technology, which is the application of food science, has gone through its own development process. From the simple traditional methods of food production, processing, preservation and even storage to the more sophisticated and advanced technologies that we witness today in the 21st century, the growth has been tremendous. Scientists are putting their intellectual resources together to address the many food problems and facilitating convenience as well as trade within and beyond borders. This has created jobs for the food and allied professions and promoted food business to great levels, contributing to national development in Kenya.

But as the food scientists stride ahead with technology, (although not as fast as their computer counterparts, but certainly fast), the common men and women and particularly the rural folk are left out. This is evident by the rate at which basic and traditional food processing and storage methods are being neglected or forgotten. Despite their simplicity, adaptability, relevance and great value, these traditional methods of food processing have lost popularity. The present generation is not aware of the reasons why their predecessors used to perform certain food-based processes. Even graduates of food science land in the same situation. We are now witnessing, among other problems, incidences of cassava poisoning, aflatoxins contamination and deaths or total blindness due to consumption of elicit local brews. It is clear that commercial and other interests have taken precedence over food safety.

The need to transfer food technology to the people therefore strongly arises, not only to avert the food mediated hazards, but also to fuel the fight against hunger and malnutrition. A few issues are considered here.

Consider some simple traditional technologies

Simple traditional technologies have been forgotten and in some cases completely lost. Sun drying, which uses the natural source of energy, is an example. This free natural resource can be harnessed not only for food preservation, but also for solar power, which can in turn be used for agricultural purposes, such as irrigation. We have embraced the modern and not native technologies to the point of neglecting the use of this natural resource to dry fish, vegetables and fruits. Yes, there are safety issues to consider, but modern food science should strive to address the shortcomings of these technologies.

There are technologies that have been completely neglected. Traditional fermentation methods, though still practiced in some communities, have been losing currency among many Kenyans. The fermentation of milk, porridge and traditional vegetables is a technology that increases safety and adds nutrition value to the original products, improving the organoleptic quality. Yet they are underutilized or even completely forgotten and ignored, as we embrace convenience food at the expense of nutrition, safety and organoleptic quality.

The traditional processes were developed on the basis of safety and nutrition and taste factors and they have stood the test of time. One factor preceded others in some foods and not some. The traditional cassava processing method of detoxifying the bitter cassava variety is a case in point where safety was the preceding factor. Many have died after not taking precautions and neglecting the simple ways of processing the crop. Food scientists know the mechanisms of detoxication, yet ordinary people do not know. In communities where these crops are grown, these technologies can be revisited by taking them back to the people; the same people who lost them.

Household and in many cases, commercial food processing has led to nutrient loss, choking the efforts of alleviating malnutrition especially micronutrient malnutrition. Household processes such as simple boiling and frying need caution and proper procedures followed to reduce micronutrient loss. Boiling of vegetables is one of many examples where vitamin A is lost. Many do not know this. There were mainly three major reasons for food processing namely; to prolong the life of foods, enhance food security and produce certain flavors that were more acceptable to the people as well as to remove poisons such as toxins. The methods were hardly shared and marketed.

Review teaching methods to include traditional technologies

The above few examples depict the need to transfer simple, affordable, tested and workable technologies to the rural folk. These range from harnessing simple resources to use of procedures and simple structures and equipment to ensure that our foods are safe, nutritious and acceptable. Teaching at our higher levels of institutions does not however train the students to transfer these technologies to the community. They are bogged down by complex formulae, complex technologies and procedures that the student might not use or apply in his/her career. Little regard is given for the simple technologies that are more useful, appropriate and transferable to the common man. Yes, maybe we should think globally, but also not forget to sometimes think and act locally.

It is against this scenario that the educators should recognize that the community needs food scientists and therefore they should mold and mentor the students to be responsive to the society’s needs. The students should also be empowered to generate their own ideas and provide solutions to community problems. They should also be encouraged to take over the controls from their seniors.

NEWS FROM ITALY

25th Anniversary Celebrations

by Prof Sebastiano Porretta, AITA President

The Italian Association of Food Technology (AITA) celebrated its 25th anniversary this year by creating a special new logo (as shown).

In addition to the many celebratory events organized, a special supplement of the journal Tecnologie Alimentari has been published, reporting on developments in the social, technological and safety aspects of food science and technology in these last 25 years including a verification of innovations foreshadowed during this time. The supplement and the commemorative brochure (soon to be downloadable through the AITA website: http://www.aita-nazionale) were written by AITA members representing industrial associations and academia.

AITA President Sebastiano Porretta, during the dinner organized for the end of celebrations, said he was very proud to lead the major Italian food association devoted to scientific development that is held in such high regard by both the industrial and academic worlds.

A special acknowledgment was dedicated to Reed Business Information, the official publisher-partner of the association and to the pioneers that founded this organization.

NEWS FROM SWEDEN

Flexible Assembly of
Ready-to-eat Meals

by Prof Nils Bengtsson, SIK Correspondent

In a licentiate project by Lars Jennergren at SIK, in cooperation with the Center for Applied Autonomous Sensor Systems at the Örebro University, focus has been on the technology of preparing ready-to-eat meals in the food industry, where presently flexibility is low and a high volume of low qualification human labour is involved. Assembling of different components is the central point in this production, while preparation and processing of the components are support functions.

A specific goal of the project was to develop a concept of flexible robotic assembly cell, with new and advanced capacities, easily adaptable to a variety of types and volumes of produced meals (varying in size, shape and mechanical properties) and easy to set-up for operations and to maintain by unqualified operators, excluding human labour and meeting strict hygienic demands.

The first aspect was to develop a consistent concept for flexible assembly without human participation, a continuous technology performing the chain of CAD-CAM-CAPP-production, with human support needed only at the CAD phase (Computer Aided Design), where the human provides the system with a prototype meal and a simple recipe. The entire process is guided by a vision system providing visual-serving of an ABB Flexpicker robot in a laboratory set-up.

The second aspect is the development of reliable technical solutions for grasping and manipulating food components within the assembly cell. Available gripper solutions have been reviewed, feasible mechanisms and sensors described and gripper design requirements stated for the different classes of food components in ready-to-eat meals.

The work on final assembly was divided into two parts, component design and meal design, where selected components are combined in different ways. A computer vision camera captures a picture of a hand-made meal, and the components are identified and quantified from the recipe, and the vision system returns an array of its features. The CAD step provides the essential geometrical and topological description of the desired meal, with positions in image coordinates and transformed to a specification needed for robotic assembly, which enables free positioning of the package during manufacture. The results from the initial CAD/CAM stages are stored in a database for fast reuse in future production series.

To test and validate the developed technology for ready-to-eat meal assembly, a robot workcell was created at the Intelligent Control Robot Lab at Örebro University.

The main contributions of the thesis include:

• A review of the state of the art in food industry automation with regard to the assembly of ready-to-eat meals.

• A review of feasible solutions for robotic grasping food of components.

• Analysis and classification of common meal ingredients with respect to robot grasping and automatic handling, and defining design requirements for grippers in a flexible assembly cell.

• Development of an almost human free technology for ready-to-eat meal assembling with an automated CAD/CAM/CAPP chain.

• Optimization of the processing plan to find the optimal assembly sequence.

• A visually controlled robot assembly enabling free positioning of food components and package.

The work done contributes with new knowledge in the field of flexible automation in the food industry, with specific focus on the ready-to-eat meal segment. But results are, of course, also applicable on other assembly problems, such as the automatic preparation of sandwiches.

However, it was not possible to cover all areas within this topic, and the thesis has focused on the development of a functional flexible technology rather than an industrial production cell. This technology needs to be expanded in order to be adopted in practise by the food industry, requiring continued work on the design, implementation and testing of grippers and improvement of today’s laboratory set-up and creating a complete assembly cell.

The complete thesis is available on the SIK home page www.sik.se

Food Science and Food Biotechnology in Developing Countries

Congress Highlights

by Dr. Juliana Morales Castro

Organizing Committee President, Durango, Mexico

The International Congress of Food Science and Food Biotechnology in Developing Countries, celebrated in Durango, Mexico was a great success.

The Congress began with a Welcome Party and Mexican buffet on Sunday, June 20 and the Latin group “Araguaney” played beautiful music.

On Monday, June 21st, activities began with the Opening Ceremony, led by State of Durango Governor L. Angel Guerrero Mier; Mayor of the City of Durango, José Rosas Aispuro; the Secretary of Education of Durango State, Adrian Laveaga; President of the Mexican Academy of Sciences, Dr. Octavio Paredes-López; IUFoST representative Dr. Malcolm Bourne; Director of Durango Council of Science and Technology, Dr. Ruben González-Laredo; Representative of the Mexican Society of Biotechnology and Bioengineering, Dr. Mariano García Garibay and Congress President, Dr. Juliana Morales-Castro.

Dr. Octavio Paredes López, President of the Mexican Academy of Sciences, delivered an excellent opening lecture on Agri-food Biotechnology in the 21st Century. The program continued with the lecture Education Needs for Food Science in Developing Countries by Dr. Malcolm Bourne, who presented a general overview of problems of developing countries and how education can overcome those problems.

Technical sessions, in oral presentation format, began that afternoon on the topics of Food Processing and Biotechnology. Dr. Ashok Pandey from the Regional Research Laboratory CSIR of Trivandrum, India, spoke on Microbial Synthesis of Chitinases in Solid Cultures and he presented an excellent overview of research going on this area. Technical sessions continued in poster presentations on the topics of Food Processing and Biotechnology.

In the evening, a multi-disciplinary group, Company Korian, presented the history, traditions and legends of Durango through music, song and dances. Attendees were delighted to see this magnificent presentation.

Tuesday’s activities began with the presentation of Dr. Louise Wicker from the University of Georgia, USA, who spoke on Hydrocolloids and Proteins-interactions and Stabilization of Dispersed Food Systems.

Her lecture was followed by Dr. Herb Weinstein from Weinstein International Consultants. VA, USA. His presentation provoked great interest among the audience who surrounded Dr. Weinstein after his talk.

Technical oral sessions continued on the topics of Functional foods and Biotechnology. In the afternoon, poster sessions displayed technical papers on Functional foods, Biotechnology and Sensory Evaluation, Legislation and Quality Control. These sessions were full of people interested in the great diversity of research presented.

The program for this day was completed with the plenary lecture of Dr. Sheila Goristein from the University of Jerusalem on “Antioxidants in Israeli Jaffa citrus fruits and other plants: in vitro and in vivo effects”. Dr. Goriestein’s presentation was charged with humor and very dynamic.

The social program for that evening included a dinner at a traditional restaurant “La Casa de la Tía Chona” that specializes in traditional food from the north of Mexico, and later a disco night for those eager to enjoy the night.

On Wednesday, Dr. Stephan Guilbert from ENSAM, INRA-CIRAD, Montpellier, France, began the day by presenting an excellent overview of active packaging under the title “Recent Developments in Food Packaging: green materials and active packaging”. His talk was received by a great number of participants who took the opportunity to comment on food packaging with this recognized researcher.

His presentation was followed by Dr. Gustavo Barbosa-Canovas from Washington State University, a leader on emerging technologies such as Processing under high pressure, who spoke on Non-thermal Technologies for Food Processing, a lecture that draw the attention of a substantial audience.

Dr Clara Escamilla covered food Product Development with the talk “Sensory Optimization of New products”. She is a consultant in Mexico on Sensory Evaluation and Food Product Development and a professor at the University of Queretaro, Mexico.

The technical sessions finished with oral sessions on Emerging Technologies and Food Packaging and Sensory Evaluation / Legislation and Quality Control in the morning.

In the afternoon, a Round Table on “Food and Biotechnology Legislation” was covered by three recognized speakers, Dr. Enrique Galindo, Head of the Bioengineering Dept. of the Biotechnology Institute; Dr. Amanda Galvaz, Mexican Delegate to the Cartagena Protocol on Biosafety; and Dr. Aman Wirakartakusumah from Indonesia. This session was moderated by Dr. Francisco Ibarra Pérez (INIFAP-Durango).

The closing lecture was given by Dr. Gustavo Fidel Gutierrez, President of the Mexican Society of Biotechnology and Bioengineering, (SMBB), co organizers of the Congress, who spoke on Bioengineering, Fractals and Drying.

Dr. Juliana Morales Castro presented closing remarks in her capacity as President of the Organizing Committee and C. Francisco Ruvalcaba, Vice Director from the Durango Institute of Technology, led the closing ceremony. The congress finished with a Gala dinner with a chamber orchestra playing classical music while attendees had dinner. Afterwards a Mexican Mariachi Band invited everybody to dance.

2nd FAO/WHO Global Forum of Food Safety Regulators

Summary report edited
by Lim Chee Kian, IUFoST
representative at the meeting

At its 124th Session (June 2003), the FAO Council stressed the importance for Members to build effective national food safety systems to ensure consumer protection and facilitate food trade. It recognized the critical role of FAO in providing the necessary assistance and guidance to Member countries in this regard. It endorsed the proposal that FAO convene, jointly with WHO, the Second Global Forum of Food Safety Regulators with the main theme of “Building effective food safety systems” and the Regional Conference on Food Safety for Asia and the Pacific. It requested that the latter focus on practical actions to promote food safety in the region.

The Second Global Forum of Food Safety Regulators (GF-2) was jointly convened by FAO and WHO in Bangkok, Thailand, from 12 to 14 October 2004, to give the opportunity to food safety regulatory officials from developed and developing countries of all regions to exchange experiences and develop partnerships in an effort to build more effective food safety systems. Approximately 400 participants, representing ninety member countries and ten international governmental and non-governmental organizations attended the Forum.

The Forum was completely funded from extra-budgetary resources. These resources made it possible to support the participation of 81 delegates from 42 least developed countries.

In order to focus the discussions, a limited number of topics were selected, in consultation with Member countries, and grouped under two sub-themes: Strengthening official food safety control services and Epidemio-surveillance of food borne diseases and food safety rapid alert systems. Following plenary discussions, two parallel working groups, one for each sub-theme, were organized to identify practical actions to promote food safety and suggest possible partnerships to facilitate the transfer of best practices and the exchange of information. In addition to the working papers, delegations prepared some 100 Conference Room Documents on various topics covered by the Forum. These documents, along with the Summary of the Chair, are posted on a dedicated website: www.foodsafetyforum.org/global2.

The following results were highlighted in the Summary of the Chair:

• Many countries have introduced in-depth changes to their food safety systems to improve effectiveness and shared their experiences with the Forum participants. Other countries can learn from these experiences when revising their own systems.

• Revising food safety systems requires strong political commitment to change relevant laws and institutional arrangements.

• All three existing organizational structures for national food control systems (single agency, integrated system and multiple agencies) can be effective, provided that responsibilities are clearly defined, that they cover the entire farm to fork continuum and that coordination is well formalized.

• Codex standards, guidelines and recommendations should, to the extent possible, be used as the basis for national food legislation to promote global harmonization.

• Providing training, formal and informal, to persons involved at all levels of the food chain, including food handlers and consumers is essential. Farmers should be educated in the production of safe food, in particular through the application of good agricultural practices, including integrated pest management. The application of good manufacturing practices and the observance of hygienic principles in food production are pre-requisite to the prevention of food borne diseases.

• National surveillance systems should be targeted toward the largest public health problems and integrate relevant data across the entire food production and distribution chain, including data on animal and plant health and human disease. Surveillance data also needs to be linked to risk management and risk communication activities. The integration of data will enable attribution of disease burden to food source, and thereby provide a basis for targeted interventions.

• The Forum witnessed the inauguration of the International Food Safety Authorities Network (INFOSAN), aimed at enabling real-time interaction and sharing of information and experiences on food safety. The network will include an emergency arm to be activated in case of major food borne disease or food contamination incidents.

• Compliance with food import requirements of developed countries and meeting the food safety needs of domestic consumers can place heavy constraints on food safety systems in developing countries. It was pointed out that while the WTO Agreement allows for recognition of equivalence, many developing countries are having difficulty proving that their food safety systems are indeed equivalent to those of their trading partners. It was agreed that because of the importance of food safety and food trade, food safety systems in developing countries should be supported through technical assistance, capacity building and partnerships, as specified in the provisions of the SPS Agreement.

• The Forum stressed the importance of clear communication on issues related to foods derived from modern biotechnology and recognition of consumer concerns. However, it also acknowledged the existence of internationally agreed Codex principles and guidelines for the assessment of food safety risk related to GM foods. The Forum noted that a case-by-case, step-by-step pre-market evaluation of each new GM food is necessary to ensure the safety of these products.

• The Forum recognized that the role of the Codex Alimentarius Commission in establishing international standards for food safety and quality is complementary to the role of the Global Forum in exchanging information and discussing collaborative actions towards promoting a safer food supply.

Participants were generally in favour of the organization of a Third Global Forum (GF-3), but held different views on the objective (sharing of information or making recommendations) and the format (forum on general themes or workshop on a particular topic(s)). No decision was reached on this matter. The Joint FAO/WHO Secretariat will conduct an e-forum to solicit the views of the Member countries on the subject. The results would be presented to delegations attending the next session of the Codex Alimentarius Commission (July 2005).

Report to IUFoST on the 26th Session of the Codex Committee on Nutrition and Foods
for Special Dietary Uses

by Prof John R. Lupien,
Fellow, IAFoST

The 26th Session of the Codex Alimentarius Commission Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) met in Bonn, Germany from 1-5 November 2004, and was chaired by Dr. Rolf Grossklaus, Director, Federal Institute for Risk Assessment, Berlin, Germany. About 280 people attended from 62 Codex member countries and 25 recognized international non-governmental organizations (NGOs), including IUFoST. Several working group sessions on 30 and 31 October preceded the CCNFSDU meeting. IUFoST participated in an informal working group on risk analysis in relation to nutrition.

The CCNFSDU has the mandate to prepare agreed standards and guidelines related to nutrition and foods for special dietary use. The committee has met over the past years but has not been particularly successful in reaching consensus on most relevant standards and guidelines. This 26th meeting also did not make much progress. Some particular problems facing the Committee are the widely differing approaches in most Codex countries for foods for special dietary uses and commercial practices with regard to vitamin and mineral supplements. Discussions about infant formula and supplementary foods for older infants are also contentious due to country differences, and also as the result of intervention by NGOs promoting breast feeding of infants in the discussion on infant formula and other infant feeding products.

In discussions on matters of interest reported by FAO and WHO Secretariat personnel, WHO announced a program to re-examine the topic of upper limits for essential vitamins and minerals. It is likely that this will further slow down and complicate CCNFSDU progress, since the Committee will have to wait for the results of this new FAO/WHO examination of this topic, despite the recent (2002) FAO/WHO expert consultation report on lower and upper limits for essential vitamins and minerals.

A lengthy discussion was held on a definition for dietary fiber and methods of analysis for dietary fiber. There was considerable difference of opinion on the definition, and one delegation wished to exclude dietary fiber from animal sources from inclusion in the definition. On dietary fiber, after overly long discussions, a revised draft text for the definition and for methods of analysis was agreed for further discussion at future meetings, and the text was returned from Codex Step 7 to Step 6.

On risk analysis guideline for nutrition, no text for guidelines was discussed. Australia was requested to continue to lead an electronic working group to prepare a draft text of guidelines for future consideration.

Lengthy discussions on draft guidelines for vitamin and mineral supplements at Step 6 of the 8 Step Codex process led to some amendments of the draft text and a recommendation by the CCNFSDU to the CAC for final adoption of this text at Step 8. This was the only text at this 26th session of CCNFSDU that received consensus approval.

A report on the nutrient reference values (set by an FAO/WHO Expert Consultation in 1988) was presented by South Africa, which had led an electronic working group on this topic. No decisions were taken, and South Africa was requested by CCNFSDU to continue its work, and asked FAO and WHO to give additional consideration to this topic. FAO pointed out that budget difficulties may delay any FAO/WHO work until 2010.

The draft revised standard for infant formula, at Step 6 of the Codex process, was discussed at great length. Despite the relatively advanced status of this draft standard in the Codex process, and the fact that it is very similar to, and intended to replace, a Codex standard for infant formula adopted in 1991, agreement could not be reached on the list of food additives proposed to be allowed in the standard. A working group led by Switzerland will do further work on this topic, and the standard will remain at Step 6 of the Codex process, for further discussion in 2005.

A lengthy discussion also took place on a draft standard for Infant Formula for Special Medical Purposes (at Step 3). Very little progress was made despite some level of agreement among Codex members. A large part of the discussion time was devoted to interventions by NGOs involved in promoting breast-feeding of infants. These NGOs raised many objections and proposed unacceptable infant formula labeling requirements. The draft standard remains at Step 3, and further comments on it will be sought.

A draft revised standard for processed cereal based foods for infants and young children was discussed at step 6 of the Codex process but no progress was made in reaching consensus. The draft standard remains at Step 6.

A draft advisory list of vitamins and mineral salts for use in foods for infants and young children was discussed, but remains at Step 3.

A draft paper prepared by France on the Scientific Basis for Health Claims was also discussed, but no progress was made. The proposed draft recommendations remain at Step 3, and France was asked to seek additional comments and re-draft the paper.

A discussion paper on trans-fatty acids (TFAs) prepared by Malaysia and Denmark pointed out that some TFAs are natural constituents of foods derived from animals and plants, while other TFAs are formed in fats and oils in the hydrogenation process. A definition that excludes natural conjugated TFAs from the definition was agreed to, and will be referred to the Codex Committee on Food Labeling.

The next session of the CCNFSDU will be held in Bonn from 21-25 November 2005. Papers prepared for the 26th session and the final adopted report can be accessed at the FAO website, www.fao.org.

Profile: Korean Society of Food Science and Technology (KoSFoST)

By Prof Suk Hoo Yoon, KoSFoST

The Korean Society of Food Science and Technology (KoSFoST), founded in 1968, is a voluntary, non-profit scientific association in the field of food science and technology. The purpose of the KoSFoST is to help elevate the level of food science and technology, in both theory and practice, by providing scientific and technical information to the food industry, by stimulating community education and training programs, and by making timely recommendations for the benefits of the general public.

AIMS & OBJECTIVES

KoSFoST is devoted to the advancement and dissemination of knowledge in broad areas of food science and technology that include chemistry, biochemistry, processing, engineering, safety, packaging, microbiology, enzymology, biotechnology and other food related disciplines. The aims and objectives of KoSFoST include organization of scientific meetings, seminars, symposia, exhibitions and the provision of educational opportunities. The level of scientific knowledge is raised through research programs, publication of scientific journals, technical bulletins, and books, as well as the cooperation and exchange of information and technology with other institutions at home and abroad. Stimulation of cooperation between industry and academia is provided through financial support and technical consultation, and honoring individuals and groups who have made significant contributions for the advancement of food science and technology.

ACTIVITIES

KoSFoST plays an active role in various scientific functions including organizing domestic and international conferences, symposia, seminars, short courses, and annual meetings. As a charter member of the International Union of Food Science and Technology (IUFoST) since its foundation in 1972, KoSFoST was the host for the 11th World Congress of Food Science and Technology (Congress XI), which was held at COEX Convention Center in Seoul during April 22-27, 2001, under the auspices of IUFoST. The total number of participants was 2,151 from 58 countries with 1,034 papers presented.

KoSFoST publishes two scientific journals (Korean Journal of Food Science and Technology and Food Science and Biotechnology), a food industry magazine (Food Science and Industry), monographs, technical bulletins, and booklets.

Korean Journal of Food Science and Technology has been published bi-monthly since April 1, 1969, shortly after the foundation of the society. At the 14th issue, the journal received an ISSN (International Standard Serial Number) number, 0367-6293, from the UNESCO International Center for Serial Registration. In addition, it was registered as a member journal of the Korea Research Foundation (KRF) in 2001 due to its academic excellence.

Food Science and Biotechnology was first published bi-monthly in 1992, and was given an ISSN number (1225-5173) at the 2nd issue. In 2001 the magazine was registered to KRF, recognized as one of the excellent academic magazines. The articles published in the magazine from 2003 have been listed in Science Citation Index Expanded (SCI-E) of ISI, boosting the magazine’s reputation as an international academic magazine.

Food Science and Industry has been covering a wide range of issues such as commentaries on food science technologies, introduction of plants and research centers, research trends, members’ forum, movements of members and the food industry, and KoSFoST news since the foundation of the society in 1968. The magazine is published quarterly, informing members of news on food and related fields, and KoSFoST.

ORGANIZATION

KoSFoST is administered by a Governing Board and an Executive Office. The Governing Board is composed of the President, Vice Presidents, and Auditors. The Executive Office is composed of Secretary General, Secretary of Scientific Affairs, Secretary of Special Affairs, Treasurer, Managing Editor, and Secretary of Information. KoSFoST has ten Science Divisions, three Regional Chapters, and thirteen Standing Committees as listed below:

The 10 Science Divisions are Analytical Science Division, Aquatic Food Products Division, Carbohydrate Division, Food Engineering Division, Food Ingredients Division, Food Safety Division, Food Packaging Division, Health Functional Foods Division, Lipid Science Division, and Sensory Evaluation Division. The three Regional Chapters are Honam Chapter, Yeongnam Chapter, and North America Chapter. The thirteen Standing Committees are Award Administration Committee, Correspondent to the Institute of Food Technologists (IFT), Delegate to IUFoST, Editorial Committee of Food Science and Biotechnology, Editorial Committee of Food Science and Industry, Editorial Committee of Korean Journal of Food Science and Technology, Food Industry Development Committee, Food Law and Administration Committee, Food Science Curriculum Committee, Food Science Terminology Committee, Fund Raising and Operation Committee, Literature and Abstract Committee, and Long-term Planning Committee.

MEMBERSHIP

Membership of KoSFoST is open to anyone who is affiliated with and/or interested in any aspects of food science and technology. The membership has two categories: individual membership and association membership. The individual membership (over 1800) consists of four classes: Full Members, Student Members, Special Members, and Honorary Members. The association membership of 175 consists of two classes: Group Members and Library Members.

Each member shall pay annual dues. Benefits of the membership include, among others, the rights to elect and to be elected, to subscribe to journals and magazines, and to participate in scientific meetings, research projects, and Division, Chapter, and Committee activities.

Secretariat News

PEOPLE IN THE NEWS

Prof. J. Ralph Blanchfield, MBE was invited to participate, along with members of Parliament, policy makers, scientists and science journalists in a discussion of “Plant Sciences in the Future”. The event was held on November 24th in the British House of Commons and was hosted by Charles Clarke MP.

Dr Aman Wirakartakusumah, International Academy (IAFoST) Fellow, was recently appointed as Indonesia’s Ambassador to the United Nations Educational, Scientific and Cultural Organization (UNESCO) and will be based in Paris, France. The assignment is for four years. “As UNESCO covers the areas of education, science and culture, I look forward to bridging this interaction and capitalizing my role in UNESCO to promote science,” remarked Dr. Aman. *

Dr Sakarindr Bhumirantana was appointed as Director of the National Science Technology & Development Agency (NSTDA) in July 2004 and will head the agency for three years. His main role is to promote the development of science and technology in Thailand while collaborating with academic research laboratories and industries to foster technology development for industrial use. Dr. Sakarindr is IUFoST Thailand Delegate. *

Dr Joseph H. Hulse, Past President of IUFoST, IAFoST Fellow and Chair of the Integrated Food Systems Task Force, has been appointed Visiting Professor in Industrial Biotechnologies to the new University of Manchester. The appointment is until 2007.

On October 14, Dr. W.A. (Aubrey) Parsons was awarded an Honorary Doctorate, Doctor Technologiae, by the Technikon Witwatersrand in South Africa.

Dr David Lineback, IUFoST President-elect, represented IUFoST at the XIX CBCTA Food Science and Technology Congress in Recife, Brazil from 7 – 10 September 2004. Dr Lineback reported that the congress, organized by our Brazilian Adhering Body SBCTA was very well received with more than 1600 attendees and over 1000 posters presented in the poster sessions.

Past President, Prof Dr Ing. h.c. Walter Spiess participated in several events involving IUFoST Adhering Bodies/regional groups/interest groups during the last few months. These included the EFFoST conference held in Poland in October, the Czech conference held in Prague in September and the quadrennial conference of ISOPOW held in Argentina, also in September.

IUFoST President Alan Mortimer visited with IUFoST Adhering Body representatives in Argentina, Uruguay and China in October. He was the keynote speaker at the ALACCTA congress in Montevideo, Uruguay and again at the ICMSF (International Commission on Microbiological Specifications for Foods) Conference held in Beijing, China.

(*copy credit to ILSI newsletter)

IUFoST WEBSITE UPDATES – www.iufost.org

Two new Information Statements, VTEC (Verotoxigenic Escherichia coli) and Trans Fatty Acids are available on the IUFoST website under Hot Topics and courtesy of IFST.

The International Society of Food Engineering (ISFE) web pages are online through the IUFoST Website. Please visit!

IUFoST/FAO GLOBAL DATABASE NEEDS YOUR INPUT

The joint IUFoST/FAO database is now up and running. The purposes are to collate information about food research projects relevant to the needs of developing countries, to facilitate information sharing among food scientists and provide a resource and contact base especially for developing countries.

To make an entry go to www.fao.org/inpho/ find and click on the IUFoST link on the left-hand side of the screen, log in as “Guest” (coded password already provided), click on “Contribution” and proceed from there. You will find that the project name and brief details need to be entered in English, French and Spanish. If this presents a difficulty, to obtain a version to use in any of the three required languages, copy-and-past your language version into the translation box in http://world.altavista.com/ and copy-and-paste the translation into the appropriate space on the form (This only takes a few moments).

WORLD FOOD PRIZE

IUFoST seeks nominations from our Adhering Bodies of a possible candidate or candidates whose names could be submitted by the Union for the 2006 World Food Prize.

World Food Prize Laureates receive a prize of $250,000 in recognition for specific, tangible achievement that resulted in enhancing the global food situation by increasing the quantity, quality, or availability of food for those most in need. Either directly, or as a byproduct of their work, the Laureates contributed to reducing human suffering and improving health and nutrition for all citizens of our global community.

Names, together with a short justification for nomination (maximum 2 pages), may be submitted to the IUFoST Secretary-General by e-mail: iufost@ca.inter.net, by fax: +1 905 815 1574 or by post (address on Newsline cover) on or before 20 January 2005.

CALL FOR BIDS REMINDER

The Call for Bids for the XVth IUFoST World Congress of Food Science and Technology (2010) was sent to IUFoST Adhering Bodies and Delegates in September 2004. The deadline for submission of bids is 31 January 2005.

IN MEMORY — ING. EDUARDO MENDEZ

It is with profound sadness that we acknowledge the passing of IUFoST friend and colleague, Ing. Eduardo R. Mendez. Eduardo was an integral member of the IUFoST community since he became the first Latin American delegate in 1980.

Eduardo served as Chairman of the Finance Committee of IUFoST, Chair of the Committee on the Needs of Developing Countries and the Committee on Education. He was a member of the Executive Committee and also was inducted in the inaugural group of Fellows of the International Academy of Food Science and Technology (IAFoST).

In 1966, Eduardo became involved in the Codex Alimentarius FAO/WHO Programme on Food Standards as the representative of the Mexican government. His efforts to improve regulations to allow better quality and control of food processing, manufacturing and packaging of food products led to his appointments on CODEX for Latin-America and the Caribbean, CODEX Vice-Chairman for five terms, and re-elected for a second term, Chairman of the Commission (1987-1991). This was the first time in the history of CODEX that a representative of Latin-America had been re-elected for a consecutive time as Chairman of the Commission. He was also a regular consultant to the Food and Agriculture Organization of the United Nations (FAO) to assist in promoting better food quality and safety in Latin America and in other developing countries.

Eduardo earned his degrees in Chemical Engineering, Industrial Chemistry and Electrical Engineering from the National University Autonomous of Mexico (UNAM) in 1953. For many years he promoted the first Masters degree in Food Technology in Mexico, later to become the Nutrition and Food technology degree. He taught the first course in Flavoring Materials and Additives and started the first Food Technology magazine in Latin America.

Eduardo was also the founder and general manager of various companies dedicated to the manufacture of flavours, food colouring and additives, as consultant and advisory to the food industry as well as certifying and quality control of food related matters.

At the time of his passing, despite all his other commitments, Eduardo was still the IUFoST Mexican delegate and active representative for IUFoST at CODEX meetings.

Our condolences are extended to his family. His experience, wisdom and humour will be greatly missed. Reactions from his IUFoST friends include:

“He was undoubtedly one of the elder statesmen of the CODEX fraternity, and his wise counsel will be missed by many.”

“He was, by far, the best Ambassador for Latin America in Food Science and Technology…Eduardo was a true inspiration. He demonstrated at all times he was beyond nationalities, and sent a clear message that education, knowledge, civism and willingness to serve are above and beyond country of origin.”

“He was a wonderful person to know and to be with, full of life, humor and intelligence. He seemed to know everyone throughout the world in the food quality, safety, processing and nutrition fields and had a wide range of interests beyond these areas. He spoke many languages and this was a part of his effectiveness and charm.”

INVITATION TO THE XIIIth WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY
‘FOOD IS LIFE’

Nantes, France, September 17 - 21, 2006

On behalf of the organizing committee, it is my great pleasure to invite you to attend the IUFoST XIIIth World Congress of Food Science and Technology “FOOD IS LIFE”, which will take place in Nantes, France, from September 17th to September 21st, 2006.

Visit http://www.inra.fr/iufost2006 to find all relevant information on the congress.

If you have suggestions for symposium topics and/or if you want to organize symposia, please send ideas and proposals by e-mail iufost@nantes.inra.fr or using the on-line form http://www.inra.fr/iufost2006/introduction/proposal.html.

The deadline for abstract submissions is September 1st, 2005. In the upcoming months you will be able to view the scientific program and submit papers and posters.

Please send the questions or comments you may have to iufost@nantes.inra.fr.

We sincerely hope that you will be able to participate in the XIIIth World Congress of Food Science and Technology “FOOD IS LIFE” and look forward to welcoming you in Nantes in 2006!

Paul COLONNA
Chairman of the Scientific Committee