International Union of Food Science and Technology Newsletter, August 2005, No. 61

Food Is Life

Welcome to the 13th World Congress of Food Science and Technology

(France, September 17th - 21st 2006)

In Europe, two exceptional events will mark the year 2006: the World Cup of Football in June, Germany, and the 13th World Congress of Food Science and Technology, in September, France. Don’t miss the chance to look at the World Cup on your TV set; don’t miss the chance to attend the 13th World Congress in Nantes.

The 13th World Congress of Food Science and Technology will be held from Sunday September 17th to Thursday September 21st in the city of Nantes (France), on the Atlantic coast. Under the aegis of IUFoST and of GISRIA (the consortium of the French public food research institutes), it is jointly organized by ADRIA (Association for Development, Research and Innovation in Food processing Industry) and INRA (National Institute for Agricultural Research) with the support of ENITIAA (University for Food Industry, Nantes) and IFREMER (French Research Institute for Exploitation of the Sea).

“Food is life” is the theme of the congress.

Indeed, food is life. The cultural and social facets of food are as important as the physicochemical and biological features. Food must supply the needs of the whole planet in nutrients and calories. Food is also the vector of social relationships and happiness. Thus, the conference will embrace fundamental and applied aspects of major frontier topics in Food Science. Emphasis will be placed on new concepts and developments in both basic research and industrial applications. Special attention will also be paid to consumers’ behaviours and educational issues.

A young scientist symposium and a symposium dedicated to African food science will be organized. In a parallel platform for meeting delegates and suppliers of research, development, and innovation, the ‘Food in lab’ trade show will take place in an outstanding location at the heart of the event. A special day will be dedicated to agro-food companies, public and private research labs, allowing them one to one meetings to build partnership.

For more about the congress, to submit a paper, and to register, please visit the congress web site: www.inra.fr/iufost2006. With the Mayor of Nantes, I look forward to welcome you in Nantes in 2006.

— Pierre FEILLET, Director of GISRIA Chairman of the 13th World Congress of Food Science and Technology

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— Global harmonisation of food regulations and legislation

By Prof Huub Lelieveld and Prof Larry Keener, Co-chairs, Global Harmonization Initiative (GHI) Working Group

There’s no question that as the avenues of global trade widen, the higher the probability of “traffic” jams in worldwide commerce. Barriers to trade in the form of differing—and sometimes, conflicting—country-bycountry import/export rules and requirements, can and do make it difficult for food businesses to get traction in overseas markets. In an attempt to eliminate these hurdles, a network of scientific organizations has launched a global initiative to facilitate harmonization of food safety regulations and legislation. The objective is to discuss, globally, the scientific issues that buttress the decisions made by individual governments and international regulatory bodies in order to achieve global scientific consensus on such issues. The Global Harmonization Initiative (GHI) Working Group anticipates that elimination of the regulatory differences will make it more attractive for the private sector to invest in food safety, R&D, consequently strengthening the competitiveness of each nation’s food industry and of the industries supplying the food sector.

IUFoST, who will help the organisers through its global FST network, supports this initiative. The reason for the initiative is that many food safety regulations have been developed many years ago and often are based on detection levels of undesirable substances, rather than safety levels. With the improvements in analytical techniques, detection levels have dramatically gone down with the result that products may be rejected while the concentration of contaminants is far below the product safety level. It some cases products may be rejected while the concentration of “contaminants” is the concentration naturally found in the products. The numerous food scares of the past decennia such as BSE, Salmonella in eggs, acrylamide, Escherichia coli O157: H7, avian influenza and foot-and-mouth disease did not help and have led to tougher legislation and stronger maintenance of such legislation.

While consumers demand food products with a higher natural nutrient content, the introduction of processing technologies developed to meet this demand is severely hampered because obtaining approval for new processes is time-consuming and expensive, particularly so because requirements differ between countries.

Since the start of this Global Harmonisation Initiative (GHI) many other organisations and individual scientists have joined. The organisations include the European Hygienic Engineering and Design Group (EHEDG), the Food Chemistry Division of EuCheMS, FEMS and Foodforce. The initiative is also supported by publishers, including Elsevier Science and Food Safety Magazine, which is very helpful because of the means of communication they provide.

There have been various symposia and workshops in the USA and Europe and several others have been planned. Most recently there has been a successful symposium during the Annual Meeting of IFT where a series of very relevant presentations provided many data giving insight into the global food regulation problems. The presentations can be viewed on the GHI web-site: www.globalharmonization.org, where also more detailed information such as the GHI charter, forthcoming GHI meetings and “how to join” is available.

Profile:Dr. Kwan-Hwa Park

Governing Council

Dr. Kwan Hwa Park is

Professor of the Food Enzymology

laboratory at the Department of

Food Science and Biotechnology, Seoul National University (SNU), Korea. He received a BSc and an MSc in Agricultural Chemistry from SNU, and a PhD in Chemical Engineering from University of Karlsruhe, Germany.

After PhD study, he joined SNU as an assistant professor. During his tenure at SNU, he spent a year as a visiting scholar at the Department of Food Science, University of Wisconsin and another year at the Department of Biophysics and Biochemistry, Iowa State University. He was in a central group to establish the Research Center for New Biomaterials in Agriculture SNU in 1991 and worked as its first director until 2003 to develop research and education programs in the food biotechnology area.

He has been an active member of IUFoST, as a delegate of Korean Society of Food Science and Technology (KoSFoST) and as a member of Governing Council of IUFoST since 2001. Professor Park is proud to have activelyparticipatedinorganizingtheXIWorldCongress of IUFoST held in Seoul 2001, which was a great opportunity for KoSFoST to receive international recognition and to make food science in Korea step forward.

His research interests include food enzymes, covering a variety of studies on the synthesis of novel carbohydrate compounds, and the characterization of many carbohydrate enzymes, especially maltogenic amylase. He and his coworkers have first determined the 3-D structure of the maltogenic amylase, providing an insight into understanding the function-structure of the food enzymes.

He has received a number of prestigious awards and honors including the 2002 Food Chemistry Award and 2004 Academic Achievement Award of KoSFoST, 2004 Award of Distinguished Research, SNU and 2005 Award of Merit of Japanese Society of Glycoscience. He was honored to be invited for the Dexter French Memorial Lecture, 1995, Iowa State University and Belfort Lecture, 2004, Purdue University.

Professor Park has also been an editorial board member for numerous international scientific journals, including the Journal of Food Science, USA, Biocatalysis and Biotransformation, UK, and Acta Alimentaria, Hungary. He is President-elect of KoSFoST 2006, and is looking forward to serving the society as President before his honorable retirement in 2009.

adhering Body News

Sweden

by Prof Hans Lingnert, Research Director, SIK

LiFT -A unique Swedish food research programme now concluded

LiFT -Future Technologies for Food Production, a national, industry-oriented Swedish programme for research and PhD education, was formed as a joint initiative by food and food related industries and the three main Swedish centres for food research, located in Lund, Gšteborg, and Uppsala. The programme was presented in Newsline when it started 1997 and it was now, after eight years, concluded by the end of 2004.

The programme had a nation-wide basis and was characterized by (1) A focused research programme, (2) An industry-oriented graduate school, (3) A structure with close interactions between academic research and industry, and (4) International exchange.

The main objectives of the LiFT programme were:

To improve the collaboration between the food research centres in the country, in order to further strengthen the quality and the international ranking of Swedish food research.

To increase the cooperation between food science and other competences, in order to improve the innovative potential of Swedish research.

To improve the interactions between academia and industry, in order to improve the industry relevance of the academic research, and to strengthen the potential within industry to utilize academic research.

To generate research ideas for further development within applied projects where industry collaborates with the research centres.

To improve and speed up the graduate education and to adapt it to produce PhDs for industry employment.

The programme has produced high level scientific results of industrial relevance within its three research areas, Technologies for the building of structures; Technologies for mild treatment of animal products; and Technologies for mild treatment of plant products. The Graduate School has produced twenty-nine PhDs and three licentiates, 40% of whom are now employed in industry.

LiFT has had important impact to industry as well as to the academic system. The programme has been very successful in fulfilling the objectives to improve collaboration and interaction between the various actors in the Swedish food research system. The strong and viable networks that have been built represent a very important outcome of the programme, making a strong platform for future development of the food research sector. LiFT has unified the food area in Sweden; the networks have given strength to the individual research groups; the interactions between universities have improved the quality and the efficiency in the educational system; the involvement of both industry and academia has changed attitudes and brought stronger focus on scientific competence to the companies and better understanding of research needs to the scientific community.

The programme was financed by the Swedish Foundation for Strategic Research and had a total budget of 70 million Swedish Krona (MSEK). Professor Hans Lingnert, research director at SIK – The Swedish Institute of Food and Biotechnology, was the director of the programme. More than fifty companies have been involved in the programme.

Although the LiFT research programme is now successfully concluded, the Graduate School developed by LiFT will continue through a joint agreement between three Universities and the Swedish Food Industry Federation.

Canada

by Anne Goldman

CIFSTActivities

There was a record attendance at this year’s Canadian Breakfast, held on the first morning of the IFT Annual Meeting in New Orleans. CIFST President Peter Warmels welcomed the guests and extended congratulations to two Canadians who were honoured at the Opening Session -Fereidoon Shahidi who was winner of the Stephen S. Chang Award and became an IFT Fellow and Ian Munro who was winner of the Bernard

L. Osler Award. Brad McKay was the Canadian Facts Quiz Master and the winner, Gregg Willie, was pre-sented with a Canadian tote bag by Anne Goldman, incoming Chair of the CIFST International Relations Committee.

Mark your calendars for the 2006 Annual Meeting and Conference to be held in Montreal, Quebec, May 28-30, 2006. This will be a joint meeting of the Canadian Institute of Food Science and Technology (CIFST) and Agriculture and Agri-Food Canada (AAFC).

Congratulations to the recipients of the 2005 institute awards presented during the CIFST Annual General Meeting on May 25th. Their dedication to CIFST and the advancement of food science demonstrates the professionalism found within CIFST: President’s Award

– Brad McKay, Parmalat Canada; Emeritus Award – Dan Cumming; The William J. Eva Award – Richard Holley, University of Manitoba; Food Development Award

– Phillip Lee Wing, The Food Development Group

Kenya

by Oiye Shadrack and Kennedy Shiund, Correspondents

Young researchers complete a vitamin A survey in rural households in western Kenya

It has been revealed that plant sources of vitamin A contribute less than the widely estimated 80% of total vitamin A intake for most communities in sub-Saharan Africa. The research conducted by young researchers, authors of this article, at the African Institute of Knowledge Management (AIKM) based at Rural Outreach Program, and supported by Nutrition Third World, a non-profit society based in Belgium, has collected valuable data that depict various aspects vitamin

A. Under the supervision of Prof. Ruth Oniang’o, they captured information related to the consumption patterns, perceptions, intake levels, risk to vitamin A deficiency and sources, among others. The data has been subjected to analyses and the results are ready for publishing in journals. The study employed both fields survey and laboratory analysis of foods to collect and collate qualitative data as well as quantitative, which have been analyzed and triangulated to give the publishable revelations.

The community under study was a rural set-up known for traditionally high production of African green leafy vegetables. Data was collected in the dry seasons, representing a worse case-scenario in terms of plant food availability and consumption. One aspect that is different from many other studies is that the study did not rely on the already published values for beta-carotene content but considered analyses of samples collected from the field. Further, the cooking/ preparation methods were not imitated in the laboratory, but obtained from the community members who were instructed to prepare them in their usual known ways and in their respective kitchen settings. In a case where the beta-carotene content of at least four samples of each food prepared by four different community members were averaged, it was found that available food composition tables in Kenya commonly used as highly recommended reference for almost all food in the country, either over or under estimated the values. One paper, indeed, critically analyses the comparison of the found values vis a vis the commonly used.

As much as the study was focused on overall plant sources, it was easy to notice that most vitamin A consumed come from African green leafy vegetables, even during the dry season when they are expected to be in limited supply. In western Kenya, it is a cultural practice to consume African green leafy vegetables. In calculating the vitamin A intakes the 12:1 beta-carotene- retinol conversion rates were used and low estimate of contribution of plant sources could be partially be attributed to the use of the new conversion factors. The implication of this is obvious- that we have previously over-estimated the vitamin A intakes and contribution of plant sources in total vitamin A intake in communities mostly relying on plant sources of the vitamin.

In another arm of the same research where the Helen Keller method of detecting the risk of vitamin A deficiency was used, it was found that western Kenya is at a high risk of vitamin A deficiency. Mortality rates were also found to be high, which heightens the risk particularly among children and women of childbearing age who also rarely receive adequate vitamin supplements.

Though increasing consumption of plant sources of vitamin A could be a sustainable way to prevention of vitamin A deficiency, consumption of animal source foods and use of vitamin A fortified foods should also be encouraged. This can be done through combination of interventions that increase the income base of households as well as create awareness or educate on dietary diversification. Other interventions including vitamin A supplementation and control of common ailments still stand out. The study in a nutshell, revealed that concerted efforts are still needed to control vitamin A deficiency in resource -poor settings.

Venezuela

by Prof Mar’a Soledad Tapia, Correspondent

Outbreak

The country is still in shock after the panic over the health of our pets (more than 400 deaths have been reported unofficially in the press) generated by the Purina Venezuela aflatoxicosis outbreak. However, Venezuelans, not even the scientific community, have official information on the causal agent other than the one presented in Purina’s initial public statement of past February: “analysis revealed the presence of mold-produced toxins in a limited number of affected lots, which despite being limited and identified, drove Purina to recall all of its products. These toxins may cause severe or chronic liver damage and, depending on the conditions, death. Reactions indicating symptoms may include: yellowish eye discoloration, gums and skin, decay and decrease in pet activities, and vomits”.

A brief statement of the Division of Animal Health of the Ministry of Health and Lands, indicated that problems in the quality control of some Purina products had been detected. There were indications of a highly

“Officials... did not emit public word on the origin of the maize (domestic or imported), nor did Purina”

lethal contamination for puppies, due to the presence of aflatoxin in the maize used, which had been stored under moisture and temperature abuse. Officials said all products were to be incinerated under their supervision but they did not emit public word on the origin of the maize (domestic or imported), nor did Purina.

This July, five months having passed since Purina Venezuela faced the worst crisis of its 75 year history, Purina’s Chief Executive Officer (CEO), Germ‡n Garc’a publicly announced the re-opening of its pet-food facility in La Encrucijada, Edo. Aragua. In his statement, he reviewed some of the actions taken by the company in order to compensate all the pet owners affected by the crisis that made Purina voluntarily recall more than 8.700 tons of pet food from the Venezuelan market and homes. In February 2005 Purina^¨ Division publicly announced problems with its products DOG CHOW^¨ and CAT CHOW^¨ elaborated in that plant and in consequence recalled all products manufactured in it: Dog Chow^¨, Cat Chow^¨, Fiel^¨, Friskies^¨, Perrarina^¨, Puppy Chow^¨, K-Nina^¨, Nutriperro^¨, Aro^¨, Gatsy^¨ and Pajarina^¨. Purina Pro Plan^¨ and Purina One^¨ were not included because they are imported into the country. From the moment the problem became public, Purina exhorted pet owners to consult their veterinarians immediately. Purina^¨ Division implemented an efficiently divulgated national plan to cover all vet expenses, with a veterinarian advisory board appointed to that effect, as well as mechanisms for devolution and reimbursement of the implicated products.

CEO Garc’a has also recently announced that all new permissions have been granted by official national authorities, as well as endorsed by professional associations, and the facility has initiated operations for production and commercialization of its brands. Products are now properly identified bearing a label stating “new production”. In a recent public statement Purina also reiterated its commitment to consumers, pet owners, clients, distributors, veterinarian community, and media, indicating that the company will work very hard until 100% of their confidence is recovered. I wish them luck in this crusade.

However, we still do not have our questions answered or even an official total on the number of pet deaths. Even if the proper corrective actions were seen to be taken by Venezuelan officials, apart from statements indicating in an ambiguous way the cause of the outbreak, neither the general public nor the academic sector have been officially informed of the toxin type, the cause of the contamination and the chain of events that led to this unfortunate episode.

Learning the values detected would have allowed the correlation of values with what looked like an acute intoxication. Losses have been estimated around 8.5 million US dollars. Purina had samples sent to laboratories abroad for the investigation of other possible toxins present and results were not revealed to the public, not even regarding any possible pesticide contamination. What we do know for sure is that samples of all maize-based products for human consumption were analyzed for aflatoxins in official national laboratories, rendering negative results. As scientists we would have expected information that could be registered as usually done when single cases of any feed or foodborne intoxication occurs, and that was the least to be expected to happen in the light of an outbreak of this magnitude. Let us hope this event could still be scientifically documented.

Food Regulations

As for food science regulations, no new standards, since 2002’s Norma Venezolana Covenin 3802:2002 ‘General guidelines for the application of the HACCP system in the food sector’, have been approved. This standard was partially based on the document elaborated in 1994 by the Department of Food Hygiene of the Ministery of Health and Social Assistance (MHSA) of the time, and the Venezuelan Chamber of the Food Industry. Currently, the Draft of the Technical Regulation «Good Manufacturing Practices in the preparation, service and/or sale of ready-to-eat foods’, has already been through the discussion period, has received the green light of the Legal Department of the Ministery of Healh and Social Development (created in 1999 after the fusion of the MHSA and the Ministry of Agriculture and Animal Husbandry), and is yet to be published in the Gaceta Oficial (equivalent to the Federal Register).

However, there is a big rush right now. A huge event is sponsored by the Venezuelan Government

-The World Congress of Youth -at which nearly 20 thousand attendees are expected. The Government has granted the food service areas and menus preparation to 44 newly created national cooperatives, which have no experience whatsoever for such a large event. This has put the pressure on for the implementation of the principles of the regulation by the again re-formulated Ministry of Health-Social Development. It was decided, because the Ministry has just moved offices in addition to its re-organisation, that a checklist for the evaluation of the food hygiene conditions and practices to be completed by health officials will be the substitute for the Technical Regulations for the moment.

In The News

IUFoST Governing Council Member and Academy Fellow, Gustavo V Barbosa-Canovas, was awarded the highest IFT honor, the 2005 Nicholas Appert Award, at IFT’s recent annual meeting in New Orleans. This award recognizes an individual for preeminence in and contributions to the field of food science and technology. Other IUFoST distinguished colleagues also were

recognized at the IFT awards ceremony. Philip E

Nelson, Academy Fellow, was the recipient of the Carl

R. Fellows award for service to the field of food science and technology and bringing honour and recognition to the profession. Academy Fellow Jose Miguel Aguilera received the 2005 Research and Development Award for recent, significant research and development contributions to the understanding of food science, food technology, or nutrition. Richard Hartel, Chair of the IUFoST Core Curricula Working Group was made a Fellow of IFT.

Congratulations to all!

Codex Committee on Food Additives and Contaminants (CCFAC)

21-29April,2005,The Hague,Netherlands

By Prof John Lupien, FIAFoST

IUFoST participated as an observer in the 37th Session of the CCFAC 2005. The meeting was attended by about 300 representatives from 61 Codex Member Countries, the European Commission, and 40 International Organizations.

The CCFAC mandate has grown over the years, and started with only consideration of food additives proposed for use in Codex standards for specific foods. More than 15 years ago the mandate of CCFAC was expanded to include consideration of food contaminants such as mycotoxins, heavy metals, etc. In addition work was started about ten years ago on a General Standard for Food Additives (GSFA) to enable a single Codex list of all additives approved by Codex, whether for use in a standardized food or in other food products.

The expanded work load and mandate of CCFAC has created problems of completing committee work. In a five day meeting only one and one-half days can be devoted to discussing food additive work, and one and one-half days to discuss contaminants. The fourth day is devoted to preparing a report of discussions, and the fifth day to a review and adoption of the report. The limited amount of CCFAC plenary meeting time that can be devoted to either food additives or contaminants has impaired progress in either are on most topics under consideration.

Progress

A recent study of Codex work recommended that the CCFAC mandate be split in two, so that there will be a Codex Committee on Food Additives, and a separate Codex Committee on Contaminants in Food. This would enable more rapid progress in both areas. The Codex Executive Committee considered and supported this concept in its early 2005 meeting and further consideration will be given to this in the upcoming Codex Alimentarius Commission session.

The 37th CCFAC Session was preceded by five working groups meetings, on the General Principles of the General Standard for Food Additives (22 April); on Food Additive Specifications; and Harmonization of Terms used by Codex and the FAO/WHO Joint Expert Committee on Food Additives (JECFA) (23 April); and Contaminants and Toxins in Foods (24 April).( JECFA is an FAO/WHO Expert Meeting, with participants who are recognized internationally as experts and who attend JECFA sessions in their own individual capacity, not as representatives of their governments or organizations. These experts set JECFA specifications and methods of analysis for food additives, contaminants and veterinary drug residues in foods, and make estimates of intake of these substances in various diets in different parts of the world. JECFA specifications and toxicological evaluations leading to acceptable intake levels for substances evaluated are the basis for most CCFAC work.)

Decisions

During the 25-29 April CCFAC meeting a number of decisions were taken. Draft and proposed draft food additive provisions for the GSFA were forwarded to the Codex Alimentarius Commission (CAC) for approval at step 5/8 or step 8. Amendments for the International Numbering System for Food Additives, JECFA Specifications from the 63rd JECFA meeting, and the proposed draft revision of the Preamble for General Standard for Contaminants and Toxins in Foods were also sent to the CAC for approval at Step 5/8. A draft Code for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts, and Draft Maximum limits for cadmium in wheat grain; potato; stem and root vegetables; leafy vegetables; and other vegetables were referred to the CAC for approval at Step 8.

Referred to the CAC for approval at Step 5 were the Proposed draft revised Preamble to the GSFA, draft maximum levels for Total Aflatoxins in unprocessed almonds, hazelnuts and pistachios; and proposed draft maximum levels for cadmium in marine bivalve mollusks, in cephalopods, and in polished rice.

The CCFAC also decided to request further comments on aflatoxins in processed almonds, hazelnuts and pistachios, on tin in canned foods and canned beverages, and for 3-MCPD in liquid condiments.

The CCFAC agreed to start new work, with CAC approval on class names and numbering systems for food additives, on aflatoxin in tree nuts, especially Brazil nuts, and on a code of practice for the reduction of Chlorpropanols during the production of acid-hydrolyzed vegetable proteins (HVPs) and products that contain HVPs.

John Lupien’s full report on the working group sessions can be obtained through the IUFoST website at www.iufost.org. The report of the CCFAC is available on the FAO website for further information. The entire area of food additives and contaminants in food is of intense interest in overall aspects of international trade in foods. Comments by IUFoST Adhering Bodies can be forwarded to the Codex Secretariat if desired, or through national Codex contact points.

To Feed a Nation: A history of Australian food science and technology

Keith Farrer

CSIRO Publishing, 2005, ISBN 0 643 09154 8, 256 pp, A$39.95; The Publishers, 150 Oxford Street (PO Box 1139), Collingwood, Vic. 3066, Australia; Tel: +61 3 9662 7666; fax: +61 3 9662 7555; Web: www.publish.csiro.au

The author of To Feed a Nation is a remarkable man who has already given to Australia several lasting legacies. Dr Keith Farrer was an outstanding food scientist who spent 43 years with Kraft Foods Ltd in Melbourne in roles from Research Chemist to Chief Scientist, but he also completed a Master of Arts degree at The University of Melbourne and is the author of A Settlement Amply Supplied (1__0) detailing food technology in Nineteenth Century Australia. He writes exceptionally well as readers of Food Australia will know from the Letters from London series and other historical papers. Remarkably also, Dr Farrer has been involved in the formation of three key Australian scientific associations: The Australian Institute of Food Science and Technology (AIFST) formed in 1967 and of which he was the second President; the Australian Academy of Technological Sciences (and Engineering) of which he was Foundation Vice-President (1975-82); and the Australian Nutrition Foundation formed in 1979. He is a Fellow of AIFST and of the International Academy of Food Science and Technology. So who better to write about the history of food technology in Australia.

I am a food technologist with a keen interest in the history of food and food processing, especially in Australia, and To Feed a Nation was enlightening to read. It explains in considerable detail not only what happened with respect to food production, availability and processing at key places and times in the development of Australia, but also why. We learn a lot about the pioneers who made it happen, not always successfully. It shows that Australian entrepreneurs were willing to take on new ideas and technologies soon after their development and introduction in other parts of the world. For some technologies (e.g. long distance refrigerated sea transport of food), Australians were among the earliest pioneers. The isolation, harsh climate and high transport costs were insufficient to curtail the ingenuity and resourcefulness displayed by many of those involved in the fledgling food industry.

The book is composed of three parts. Part 1 (From Techniques to Technology, 3 chapters) outlines food availability before, during and soon after the arrival of the British colonialists in the latter part of the 18th Century and into the 19th Century. The food available on the ships was boring, of poor quality and poor in nutrition, and little changed for years in the young colonies. Food technologies available in those days were village technologies adapted to local conditions, with little scientific understanding of the basis of the technologies used. We should remember that the father of canning, the French chef Nicolas Appert, developed his techniques for heat processing of food in the years leading up to 1810, decades before Louis Pasteur and others demonstrated the microbiological consequences of food spoilage and food preservation.

Part 2 (From Technology to Science, 9 chapters) describes how the many food technologies used for food processing and preservation, from the mid 1800s into the early part of the 20th Century, were studied more intensely and became better understood. Ultimately these technologies were optimised and new technologies developed to provide a wider choice of foods with extended storage life and better quality and nutrition. Part 3 (Science and Technology, 5 chapters) outlines many of the key discoveries, developments and applications of food science involved in the expansion of the food industry in Australia, some of it stimulated as a result of the 2nd World War.

The text is easy to read and illustrated with appropriate photos, diagrams and data. Information sources are listed by chapter at the end of the book and in a bibliography. It covers over 200 years of the key events, people and practices involved in the development of a national food research capability and the Australian food industry, and is an important part of Australian history. As the author has identified, there are omissions and the selected examples are naturally coloured by his personal experiences and preferences. However, there is little doubt that if Keith Farrer had not written To Feed a Nation, it would not have been written with the detail, clarity and understanding based on his lifetime passion for food science, or perhaps it would not have been written at all. Those organisations that provided the funds for it to be published deserve our thanks. It is a valuable extension to A Settlement Amply Supplied and should be required reading for students of food science and technology and for those practitioners and the public interested in food history.

I challenge food scientists and technologists in other countries to ensure that the history of the profession in their country is also recorded for posterity.

Professor Ken Buckle, Past President, IAFoST and Chair, IUFoST Scientific Council; Food Science and Technology, The University of New South Wales, Sydney, Australia.

Hong Kong Food Science and TechnologyAssociation

By Albert Chan, Peter Cheung and Leo Yuen, HKFSTA

TheAssociation

Founded in June 1997, Hong Kong Food Science and Technology Association (HKFSTA) is the first organization related to food science and technology to be established in Hong Kong. It is an educational and scientific society of food professionals – including technologists, scientists, engineers, educators and students in the field of food science and food technology. Individuals who are qualified by education, special training or experience are eligible to join the Association.

Presently there are four membership categories:

1 Full Member: Any person who is working in a food-related field (Industry, Business, or Education) and has either (a) a degree in Food Science, Food Technology, Food and Nutrition from a local/overseas university; or (b) a Higher Diploma or Higher Certificate from a local polytechnic/technical institute / technical college.

2 Student Member: any person who is registered as a full time or part time student pursuing candidacy for a degree, higher diploma/ diploma, higher certificate/ certificate course in the field of food science and technology or related field in either one of the following tertiary institutions in Hong Kong (CUHK, HKU, HKPU, HKTC).

3 Affiliated Member: Any person who is working in a food-related field and shares the common objectives of HKFSTA.

4 Corporation Member: A company or an organization with related business concerned with foods.

Objectives and Function of the Association

HKFSTA set the following objectives,

1 To promote the recognition of the scientific approach to food and the basic role of food scientists and technologists in the food industry;

2 To promote the local and international professional status and portfolio of local food scientists and technologies;

3 To promote research, development, training and education in the field of food science and technology;

4 To foster interfaces among business, industry, academia, government, mass media, and the public on the issues of food science and technology;

5 To promote good interaction among members of the Association and persons engaged in the food industry and other sectors of the community.

To achieve these objectives, a Board of Directors is set up to manage the Association and execute the planned goals through various functions and activities. There are currently a total of ten elected directors, including the Chairman, two Vice Chairmen, Secretary, Treasurer, three Officers (Public Relations, Publisher and Functionary), and two Directors. The Past Chairman is advisor to the Board. All Directors are volunteer workers. A part-time executive secretary and other helpers assist the Association regularly.

Many different kinds of functions are organized by our Association every year. They include professional talks, seminars, social gatherings, educational and training workshops, local company visits, and delegates to attend overseas conferences. HKFSTA also publishes news bulletins periodically to circulate to all members, and an annual year book at the end of every year.

Local Standing of HKFSTA

Since the founding of HKFSTA, we have won recognition by the food industry in Hong Kong, as well as other associations related to food business, such as the Hong Kong Nutrition Association, The Association for Hong Kong Catering Services Management, Hong Kong Food Council, Hong Kong Dietician Association and etc.

Subsequently, HKFSTA has attracted the attention of the Hong Kong government and public agencies. We have been invited to contribute ideas and give comments on government consultation papers and important issues related to the food policy of Hong Kong. We have also maintained a very close contact with the Department of Health, Food and Environmental Hygiene Department and the Hong Kong Consumer Council.

International and Regional Network

We have successfully developed a close relationship with food organizations in the Asia Pacific region. HKFSTA became an allied organization of IFT in 1998. In 2003, we became an Adhering Body of the IUFoST. HKFSTA has also signed a Co-operating Societies Agreement with the IFST of the United Kingdom, Guangdong Institute of Food Science and Technology (GDIFST) and Shanghai Food Association in the past few years.

HKFSTA has participated as a supporting organization and played an important role in a number of conferences organized by IUFoST, CIFST and GDFIST.

David Edward Hood

BSc,PhD,FIFST, FIFSTI,CChem,FRSC, FIAFoST

(1936-2005)

The world community of Food science and technology has lost one of its most eminent members with the death in June 2005 of “Ted” Hood, after a career of nearly half a century in industry, academia, research, consultancy and in the international arena.

Ted graduated at Queens University, Belfast, in 1957, and went into industry with Henry Denny Group Central Laboratory, Portadown, (1958-66) carrying out industrial meat research and development. In 1966 he became Lecturer in Food Science and Technology in Belfast College of Technology and Queens University, Belfast. In 1968, he moved to the Irish Republic, and became Principal Research Officer in Meat Research Department of the Agricultural Research Institute, Dunsinea, where in 1978, he was appointed head of Department. He was the author or joint author of numerous highly-regarded meat research papers. He served on many national and international committees. After his retirement from Dunsinea he practiced as a consultant until illness intervened in 2004.

In 1967 he was elected to Institute of Food Science and Technology, UK (IFST) as an Associate (the term then used for member). He was a founder committee member and subsequently Chairman of the Republic of Ireland Branch of IFST. Ted Hood’s involvement in The International Union of Food Science and Technology (IUFoST) began in 1974 when, along with Brian McKenna, he attended the 4th World Congress of Food Science and Technology in Madrid and led there the successful IFSTI bid for the 6th World Congress to be held in Dublin. In 1983, he was the organiser for the 6th World Congress.

Thereafter Ted served as Secretary General of IUFoST (1983-87), as President-Elect (1987-91) and as President (1991-95). As President he was the principal instigator and architect of the Victoria Falls Declaration in 1994, and the more comprehensive Budapest Declaration adoption by IUFoST in 1995. Also during his Presidency he led a determined effort to gain for IUFoST full membership (rather than the previous associate membership) of the International Council for Science (ICSU). He continued to lead that effort as Immediate Past President and achieved success in 197. This constituted nothing less than a recognition by the other sciences represented in ICSU (some of whom had previously tended to regard food science as a subset of their own sciences) that food science was a scientific discipline in its own right.

In 1997 he was elected one of the first group of Fellows of IUFoST’s newly established International Academy of Food Science and Technology. He continuedto play an active part in international affairs, including participation in 1999 in the 10th World Congress in Sydney, in 2001 in the 11th World Congress in Seoul and in 2003 in the 12th World Congress in Chicago. His visit to the Singapore Institute of Food Science and Technology (SIFST) in October 1999 is remembered with great appreciation. On that occasion he delivered an insightful professional talk on ‘New Issues for Food Science and Technology in the New Millennium’.

From 2003 until illness intervened in 2004, Ted served as a member of the IUFoST Database Task for the joint IUFoST/FAO database of food science and technology research projects relevant to the needs of developing countries. To many throughout the world (including the writer for over 40 years) Ted Hood was not only an eminent food scientist, not only an international leader, but also a good friend who will be sorely missed.

Ted is survived by his wife Vivien, daughter Susan, sons Alan and Time and sister Joan, to whom the sincere condolences of IUFoST have been conveyed.

Ave atque vale, Ted.

J. Ralph Blanchfield

“We highly appreciated his sense for international work and solidarity for poor people in the world as he expressed it in the Union’s Budapest Declaration. We both came from a relatively small country and we had many things in common. I learned a lot from his way of thinking. As next President of IUFoST after him, I tried to follow him in food security activities. One of Ted’s milestones was the full membership of IUFoST in The International Council for Science (ICSU). We keep him in our memory as our very good friend and colleague.”

— Peter and Susan Biacs, Budapest, Hungary