General Assembly 2016 – Appendices


Appendix 1 – Distinguished Lecture – Announcement (released 8 September 2016)


The link between the controversial concept of “ultra-processed” food and nutrition-related medical conditions was challenged by Distinguished Lecturer Professor Michael Gibney* in a keynote address that opened the 18th World Congress of Food Science and Technology held in Dublin, Ireland (August 21 to 25, 2016). Michael Gibney is Professor of Food and Health at University College Dublin (UCD) and Chair of the Irish Food Safety Authority (FSAI).

Sound nutrition science formed the basis of his lecture, during which he discussed the impact of nutritional requirements of both infants and the elderly on future food science and technology priorities. He also focused on myths relating to nutritional needs of the mainstream population in between these two categories.

Professor Gibney was sharply critical of the poor quality of the science behind a number of controversial nutritional activist movements, and in particular the emergence of the concept of so- called “ultraprocessed” food, which appears to focus on the way a food is processed as a measure of its nutritional acceptability, rather than its quantifiable nutritional attributes.

Professor Gibney showed that there is no credible scientific evidence behind the “ultra-processed” food concept. No nutrition-related medical conditions have ever been linked to the use of processing in food production and these conditions were entirely related to actual nutrient intake and not to the level of processing. He suggested that the rationale behind the “ultra-processed” concept appeared to be more political than scientific in nature and raised a strong cautionary note about regulators and policy makers being influenced by activist movements in spite of their illogical and unscientific bases.

Distinguished Lecturer Professor Michael Gibney also noted: “Nutritional science has made great progress in recent years identifying the nutritional basis of conditions such as neural tube defects, age related macular degeneration, plasma lipds, both cholesterol fractions and triacylglycerols, sugar and dental caries, sodium, potassium and riboflavin in relation to blood pressure and the role of n-3 long chain Polyunsaturated Fatty Acids (PUFA) in cognition and in vascular disease. The responsible nutrients come from a wide range of foods in different cultures and it is imperative that these foods be identified and, on that basis, dietary patterns altered. Lumping foods together based on their degree of processing is a retrograde step in public health nutrition. Regrettably, some of the international agencies charged with delivering public health nutrition solutions, have deviated from the official WHO/FAO advice** of the formulation of food-based dietary guidelines which specifically work back from implicated nutrients to food patterns to public health nutrition advice.”

*IUFoST Distinguished Lecturers are world-renowned scientists in areas relevant to food science and technology and are invited to present the principal keynote lecture at each world congress of food science and technology.

**WHO/NUT/96.6 Report of a joint FAO/WHO consultation Nicosia, Cyprus Preparation and use of food-based dietary guidelines. Available at:

Professor Michael Gibney

Professor Michael Gibney, MagrSc, MA, PhD, is Professor of Food and Health at University College, Dublin (UCD) a post he took up in 2006 and Chairman of the Board of the Food Safety Authority of Ireland. (FSAI). He graduated from UCD with a MagrSc in 1971, and took up a teaching fellowship at the University of Sydney’s Veterinary School and was awarded a PhD in 1976. From there, he moved to human nutrition, with a lectureship at the University of Southampton Medical School in 1977 and then returned to Dublin to take up a post at Trinity College, Dublin in the Department of Clinical Medicine as Professor of Nutrition. During that time, he served as Dean (Vice President) of Research. He served as President of the Nutrition Society from 1995-1998 and served on the EU Scientific Committee for Food from 1985 to 1997 and chaired the working group on nutrition. From 1997 to 2000, he served on the EU Scientific Steering Committee and was chair of its working group on BSE. He has served on European Union and United Nations committees on Health and Nutrition and is the principal investigator on several national and European Union projects. He serves on the scientific committee of the Sackler, Institute of Nutrition at the New York Academy of Sciences and is a participant in the Google Food Experience Innovation Laboratory.

Appendix 2 – Calendar of Events

Supporting Food Science and Technology Globally.

International Collaborations, Adhering Body Activities, in which IUFoST was invited, represented and supported. 2014-2016

2016 to date

HONG KONG – Endorsement of the Global Food Safety and Technology Forum.

CANADA – Support provided for the Canadian Institute of Food Science and Technology (CIFST) annual conference to encourage student participation.

RWANDA – Support provided for the 1st conference of the Eastern African Association of Food Science and Technology, ecognize by the Rwandan national scientific body, and for encouragement of the Young African network.

SOUTH AFRICA – Support provided for Food Science Regulators Workshop ecognize by the South African Association of Food Science and Technology (SAAFoST) and IUFoST.

KENYA – Support provided through expert resource for the FOSTEP-K First East African Food Safety, Nutrition, Agro-Processing and Innovation Conference.

INDONESIA – Support for PATPI and Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesiain (P3FNI) in organising the first meeting for Health Ingredients South East Asia (HiSEA), in Jakarta.

CHINA – IFOFS – Beijing – co-organised 7th annual IUFoST and China CIFST International Forum on Food Safety

SWIZERLAND – ISOPOW (Disciplinary Group of IUFoST) invited contributions and support

MALAYSIA, SINGAPORE – Education Assessments, meetings with Adhering Bodies, presentations to Faculty and students and Adhering Body members by members of the Academic Assessment Panels

The NETHERLANDS – Invited presentation for corporate in-house meeting on emerging needs in FS&T and SMES.

MYANMAR – Invited contribution to development of curricula and resources for SMEs in Myanmar

FRANCE – ICSU General Assembly – representation and contributions by IUFoST Governing Council members

SWITZERLAND – Invited Contribution to 1st WHO Collaborating Centres in Food Safety Meeting

USA – Invited contribution and support for Marcus Karel Symposium

AUSTRIA – Invited contribution and support for ISEKI conference

URUGUAY – Invited contribution and support for ALACCTA meeting

PHILIPPINES – Invited contributions to Philippine Adhering Body conference and education assessment

ARGENTINA – The Science Behind Food Regulations Workshop – co organised between IUFoST, Argentine Adhering Body AATA and Ministry of Agro-Industry, Argentina

COLOMBIA- Invited contribution to regional ICMSF (disciplinary grouping of IUFoST) meeting and regional consultation on Global Food Safety Curricula Initiative – jointly organised with ICMSF, AATA – Colombian Adhering body and ALACCTA – IUFoST regional grouping for Central and South America


Global Food Safety Conference, Kuala Lumpur, Malaysia – GFSCI presentations

IFOFS – International Forum on Food Safety, Beijing, China, April

Vietnam 2015 International Conference, Vietnam, May

Bio-Unions Symposium at the World Congress on Medical Physics and Biomedical Engineering, Toronto, Canada, June

International Congress on Engineering and Food (ICEF), Quebec, Canada, June

Universities Global Challenges: Nuritional Security and Environmental Sustainability for Human Health, Kaslik, Lebanon, June

14th ASEAN Food Conference 2015, Manila, Philippines, June

International Association of Food Protection Annual Meeting, USA, July

V Brazilian Congress of Fruit and Vegetable Processing, Rio de Janeiro, Brazil, September

21st SAAFoST Biennial International Congress and Exhibition, Durban, South Africa, September

Food Ingredients Asia-Thailand, Bangkok, Thailand, September

V Meeting of Biofortification in Brazil, São Paulo City, Brazil, September

XIII Southern Regional Meeting of Food Science and Technology, Curitiba, Brazil, September

Fi Global Summit, UK, September

INNOVA 2015, Montevideo, Uruguay, October

2nd International Conference on Global Food Security, New York, USA, October

Dubai International Food Safety Conference, Dubai, October – two invited symposia – Food Waste and MENAFoST regional group focus

FERG Symposium on the Global Burden of Foodborne Diseases, Switzerland, October

INNOVA 2015, Uruguay, October

African Food and Nutrition Forum, Addis Ababa, Ethiopia, October

XV Argentinian Congress of Food Science and Technology, Buenos Aires, Argentina, November

XI Latin American Symposium of Food Science, Campinas, Brazil, November

IUFoST-SBCTA Workshop: The Science behind Food Regulation, Brasilia, Brazil, November

29th EFFoST International Conference, Athens, Greece, November

Emerging Food Safety Issues and Risk Assessment Training Planning Workshop, Bogor, Indonesia, December

The IUFoST Visiting professorship programme continued at universities in Myanmar and Vietnam, National University of Singapore and The Hong Kong Polytechnic University, among others.




ICSU Regional Meeting, Havana Cuba

IUFoST Governing Council members participated


9th edition of Nutra India Summit from March 12-14, 2014 at the Lalit Ashoka, Bangalore, India.

Sponsored regional participation and Governing Council members participated


Codex Committee on Food Additives, Hong Kong

The CCFA physical working group on the General Standard for Food Additives (GSFA) will be held from 14-15 March, and the CCFA plenary sessions will be held from 17-21 March.

Fellows of the Academy represente IUFoST


Developing a Draft Uniform Description (UDS) for Nanomaterials

Research Triangle International Park, North Carolina, USA

participation of IUFoST Governing Council member

CITA (IUFoST AB for Costa Rica) hosted XIV ALACCTA Seminar, University of Costa Rica, San Jose, Costa Rica

Invited participation and sponsorship

Conference of Food Engineering, Omaha, Nebraska, USA

Scientific Council Chair represented IUFoST


IUGG Commission on Climate and Environmental Change (CCEC), meeting, Beijing, China.

CCEC as mechanism for collaboration includeing between IUFoST and IUGG. IUFoST Representation

ICSU CODATA-VAMAS Workshop, Paris, France

IUFoST Representation

International Food Safety Meeting, Organised by IUFoST and CIFST with the China National Food Safety Risk Assessment Centre

Two-day workshop organized by ICMSF (IUFoST Disciplinary Group)


Participation: numerous IUFoST


3rd ISEKI_Food Conference, Athens, Greece

Participating: Scientific Council Chair


Novel Approaches in Food Industry – NAFI 2014, Kuşadasi, Turkey

International Food Congress

Participating: Scientific Council Chair



Food Innovation Asia, Bangkok, Thailand

Participating: IUFoST President

Australia Institute of Food Science and Technology Annual Meeting

Participating: IUFoST President


IUFoST World Congress of Food Science and Technology, Montreal Canada

The 6th Asian Congress of Dietetics ,Taipei ,Taiwan,

Participating: Past Councillor, Scientific Counciol

ICSU General Assembly

Participating: Past President, IUFoST and Past President, Academy


CAFEi 2014, Kuala Lumpur, Malaysia

2nd International Congress on Agricultural and Food Engineering, FIFSTA members representing


Taiwan Association of Food Science and Technology Annual Meeting, Kaohsiung, Taiwan

Attending: Past President IUFoST


Appendix 3 – IUFoST Scientific Information Bulletins Released 2014-2016








Background: The latest statistics as reported on 19 November are included.

Controlling the Ebola outbreak: Latest information on investigating a cure for EVD is included.

Message for the food science and technology community: Additional recommendation is made for persons working in the food industry who have been exposed to Ebola virus.

A new section on the impact of the outbreak on food security has been added.

References: Additional references have been included.





Appendix 4 – Report of the IUFoST Committee on Food Security



Food Security Committee – Report on activities at the Dublin 2016 IUFoST

Background and overarching reflections


For the 17th IUFOST in Montreal, developed a framework of how to meet the future food security challenge – through meeting supply side gaps and influencing demand changes. Brian Keating gave the IUFOST Distinguished Lecture and presented a framework for assessing food security. The Committee  organized a series of 4 sessions ran throughout the conference during the parallel session program on including nutrition into food security, reducing production gaps, increasing efficiency post-farm and influencing demand.

Between the Montreal and Dublin congresses, the Commitee adapted the food security framework, taking a more food system approach. A similar set of 4 sessions and concluding Commitee was developed for the Dublin congress, which provided an overview of food systems and three main food system areas – production, processing and logistics and influencing demand. Much greater emphasis on sustainability and health issues in food systems. The food security sessions included more analysis and specific examples of actions by different actors in the food systems, and clearly demonstrated the need to consider and integrate drivers relevant to each step of current and emerging food chains. The Commitee presented highlights and potential future actions in a summary session earlier today. However, these are just a snapshot of immediate issues arising, and deserve more considered assembly into a forward plan for IUFoST.

What are the next steps for the Commitee? A number of the Commitee members feel that the next step is to develop, more deliberately and specifically, the contributions that food science and technology and associated sciences can make to future sustainable and healthy food systems (Figure 1). This would then consider the implications for IUFOST and its national and regional members. A number of opportunities were identified and specific points noted during this congress related to sustainable and healthy food system transformation and we would plan to develop these further.

Figure 1. The key elements shaping the sustainability of future food systems.

Summary of Sustainable and Healthy Food Systems Session

Co-chairs – John McDermott and Michael Knowles

Key messages:

Future food system at risk – serious sustainability (env’t and social) and health challenges. These challenges need to be addressed at multiple points in the food system and are not simply about producing more food to meet current demand trajectories.

One of the neglected areas of food systems effort is influencing demand to help address both sustainability and health challenges. Need to be more deliberate and targeted. Critical skills in marketing and social science needed in an effective partnership between public and private sectors.

Policy making is complicated and needs to consider multiple sectors and how policy processes work. Major challenges unwinding past food security / cereal focused policies and getting new policies and investments to address needs for diet quality and nutrition.

Available information on food systems transformation is limited. Where there is information (Tom Reardon) – very dynamic in LMICs. Supermarket revolution – 5-10 times faster than in rich countries. Silent revolution of informal sector and local SMEs, rapid food system transformation in processed foods, cold chains, cereal milling that is unknown and unappreciated by many experts and policy makers.

Key actions:

Food science and technology and associated sciences need to get involved – food system transformation is rapid in low and middle income countries and most of the gaps are in the demand side and post-farm processing and logistics.

Differentiated challenges and opportunities by country (socio-econ and policies) and major ecological areas.

Partnerships between public, private and civil society organizations are all considered essential. There are lots of transactions and costs associated with these and participants need to plan them carefully and focus on efforts that yield big impacts and require joint actions.


Summary of Filling the Production Gap Session

Co-chairs – Brian Keating and Dave Gustafson

Key messages:

The nature of the challenges facing future food systems are such that all available pathways need to be pursued. While there is a need to lift agricultural productivity and output (filling the production gap), concerted efforts are needed to make the gap smaller through both demand reduction and sustaining future productivity (the “three food wedges”)

This simple framing has been useful in highlighting these three major dimensions of the food security challenge, but this framework does not unpack nutritional and health issues adequately, fails to highlight all the relevant activities in the “food system” (production, processing, distribution/trade, consumption and recovery), and is not sufficient to ensure a resilient food system that meets the needs of all.

The talks in this session highlighted some of the tensions embedded in current food systems:

  • Globalisation leads to systemic risk under shocks, which are likely to become more pronounced due to climate change impacts on weather and the risk of Multiple Bread Basket Failure (MBBF). Production shocks can lead to food price spikes with severe consequences for the poor globally, but also provide an opportunity to engage in systemic change in times of crisis.
  • The risks above become greater with climate change, and the agri-food sector is increasingly the biggest sectoral driver of emissions. Resilience therefore requires mitigation through reduced emissions. In the food area, emissions from livestock is an obvious “lever”. Rapid growth in the livestock-related component of diets in the developing world has significant nutrition and livelihoods benefits but will have consequences for greenhouse gas loads.
  • A wide variety of existing technologies and interventions can be used to reduce the livestock production gap to 2050 and reduce at the same time the GHG emissions of the livestock sector.  The changes required will need to be facilitated through an enabling environment made up of appropriate policies, infrastructure and investment that are sensitive to local contexts of livestock production in different situations.
  • Aquaculture has very attractive nutritional and eco-efficiency characteristics (x50 feed efficiency compared to lamb), but also raises significant economic and environmental constraints to expansion in the sector and questions about whether it meets the needs of poor consumers.
  • Aquaculture can fulfil its potential to meet economic, social (including food security and nutrition) and environmental objectives, but requires policy guidance, technological innovation and capacity development to do so.
  • Fruit and vegetables are increasingly important for healthy diets but show significant vulnerability to climate change, weather-related production shocks and food safety breakdowns.


Key actions:

The IUFoST food security dialogue should organize its thinking around the future of the “food system” in the context of the two big inter-connected sustainability challenges – human health and well-being and health of the planet’s environment.

More attention is needed on the vulnerability of the global food system to multiple shocks such as droughts, floods and disease pandemics. The risks of such shocks occurring simultaneously and reinforcing one another are growing with climate change and a more connected world that can spread invasive or emergent disease agents rapidly. “Could IUFoST partner in systematic “stress testing” of the global food system, utilising state-of-the-art scenario and modelling tools?”



Summary of “Improving efficiency of the food production system”

Chairs: Maryann Augustin / Dietrich Knorr

Some of the points covered in the presentations include 1) processing technologies for creating value from food loss / food waste, (2) consumer views including and various social- cultural contexts influencing food waste, need for policy development that consider the consumer views   (3) food losses at production, post-harvest, and what is happening on the ground in poor countries, (4) life cycle sustainability assessment, renovation and innovation ( processing technologies), new sources of food –eg.,  algae, insects and (5) food packaging technologies, nanotechnology/ intelligent / biodegradable packaging; NOAW ( No agriculture waste) initiative.

A high level distillation of some priorities for IUFOST to consider include:

– Sustainability: Need to bring people from various disciplines together and to develop a systems thinking approach for integration; include various stakeholders including consumers / energy considerations

– Data on food loss/ waste: Need to obtain good data / validate use standard methodology where possible (and may need to develop methods that take social dimension), consider targets for food loss /waste ( that can be extrapolated to local situations), Getting the system right and prioritise data needs, develop effective way of eliciting expert opinions, ensure integrative approach.

Can IUFOST lead the “harmonization” of methods for assessment of food loss/waste and sustainability of the food system? The excellent work of WRI and WRAP (with significant UK governmental support) has led to the development of a “food loss and waste protocol” = and this could be reviewed and considered for wider international efforts.

Can IUFOST set up a Task Force (to develop and/or apply code of practice / procedures etc)?

How can IUFOST be involved in reducing food loss in underdeveloped countries – facilitating technology transfer and translation of technologies which use local materials?


Summary of Session “Influencing the demand for food”

Co-chairs – Peter Lillford and Hongda Chen

Key messages

  1. Clive Gristwood – Creating value through responsible food supply chains

Intuitively, industry would find it hard to commit to demand reduction, because it is in their interest to grow economics and profitability, but this can be done by the provision of products which provide pleasure, convenience, culture, ritual and reasonable costs in addition to satisfy nutrition. Sustainability can be part of corporate business position and future business plans, e.g. reducing wastage is profitable: contracts along the supply chain can be commercially beneficial and promote benefits to environment, farming and farmers, consumer wellbeing. Large companies (e.g. Unilever) has made open commitment to reduction of GHG, energy from renewables, and these commitments are being built into Brand Positioning. Sustainability requires consumer buy-in. Consumer attitudes are continuously monitored, and aggregated data can be shared.

  1. Stephane Guilbert – Zero waste scenarios in urban environment

The completed project of a foresight study is published. A factorial study of three scenarios for future urban changes (1. Concentration in mega-cities; 2. City networks; and 3. Cities in decline) and three scenarios for future food system change (1. Globalization; 2. Green growth; and 3. Local, social & inclusive) were analysed. Highlights of a few scenarios were presented, which show waste avoidance and waste upgrading. Some scenarios make waste a desirable and tradable commodity, but this concept of “recycled “ versus fresh food only emerges as “big” society collapses and food is crisis dominated. Enablers must be considered within the context of specific scenarios.

  1. Adam Drewnoski – Improving diets through sustainability

Sustainable diets include multiple dimensions of nutrition, economics, environment and society. A mathematic ecogniz framework was presented to analyse the relationships among these dimensions. Calorie (energy) density and nutrient density need to be considered separately. This data can be mapped against environmental, and economic dimensions. Some very striking conclusions emerge which immediately pose challenges to the agricultural and food manufacturing industries, with respect to primary production of ingredients and processing and reformulation of products. Such ecogniz was shown generally against whole diets but can also be used within separate food categories.

  1. Andrew Parry – Influencing consumer behaviour through behaviour and technical innovation

Definitions of waste, and agreements on measurement methods are being ecognized.

Intervention strategies can work, but the consumer is not uniform in their beliefs, priorities and behaviour. Concerted effort in UK are changing attitudes and real levels of wastage.

Some recovered costs to the households are reinvested in upgrading quality of food purchased, so not all cash flow exits the chain when waste is reduced.

Key Actions = Impact and relevance to IUFoST

Industry must be a partner in future considerations of sustainability. It has the power and knowledge to achieve change.

The models for future waste reduction are directly influenced by the social evolution in growing urban environments.

Mathematical models are available to guide and question routes to improved diets by farming and manufacturing. Should be considered in all food and diet reformulation.

Consumers are not uniform. But their response to embedded health and sustainability in foods can be nudged and steered by education and new products


Appendix 5 – Young Scientists – Congress Sustainability Session Report



Question 1: What sort of skills do we need to address the future needs connected to sustainability? (What science and leadership should be developed for future careers in food sustainability science?)

  1. Political dialogue – Be involved in early career with policy making, learn early on communication and how to influence policy makers so that we can align
  2. Comment: Publishing papers; working in academic “silos” has limited influence on decision making in the long run
  3. Cross-discipline involvement – Interdisciplinary approach with funding agencies – highly relevant to be involved in other fields than our own.
  4. Comment: but is a scientist dedicated to a particular field in a place to influence another field?
  5. Comment: Future innovation will benefit from more extensive, cross-disciplinary networks
  6. Education – introduce more content on sustainability in undergraduate curriculum

Question 2: How to address household waste? (Question 2  – Which key food loss or waste examples can be identified for a specific region or world wide? & Question 3 – What food science ideas and concepts can be developed to reduce, reuse and convert food loss and waste?))

  1. Politics – Technologies to improve situation in the Philippines exist but scientists have very little influence on policy-making. Issues in south-east asia primarily in the farm-end (e.g. lack of efficient logistics in place, such as lack of cold-chain)
  2. Comment (US): Communication – scientists do science for their interests/because they love their topic. Some work with PMEs to address sustainability issues, but the real impact should come from collaboration with the big industry. But how to get very large firms on-board?
  3. Comment: Waste is costly, companies also have incentives to minimize waste in order to stay profitable and align with consumer expectations (e.g. zero water factory in Mexico -> all water needs from the evaporators)
  4. Comment: Most waste comes from different channels in different markets (e.g. China = restaurants
  5. Comment (China): Should we not ask the question what is the root-cause of all this waste? Why did the traditional ways of food production so harmless? China is undergoing a big shift in diet and somewhat all the health-related issues are appearing…
  6. How could we deal with house-old waste?
  7. China uses cyclic model – mechanisms in place to re-use end product “waste”.
  8. Education
  9. Comment (Argentina): many are already poor and have l little incentive to save (or pay)
  10. Increase price
  11. Food and beverages goods (e.g. sugar taxes)
  12. Garbage (e.g. taxes, Switzerland has had a great decline in household waste since introducing taxed garbage bags > 20 years.)

iii.      Water (e.g. taxes on water in Switzerland)

  1. Influence the industry to stop wasting
  2. Comment: Waste is costly, companies also have incentives to minimize waste (e.g. Nestlé has a zero water factory in Mexico -> all water needs from the evaporators)
  3. Are there not already many options/mechanisms in place in various part of the world that could be integraded in other places? See point 2c.
  4. Define, prioritize sustainability needs.
  5. Comment: Developed world worked hard to achieve the efficiency of food production, variety and cost-efficient processes in place in the 21st century. However, we now realize that it will be difficult to go backwards.

Question 3: What other ideas do you have to address waste at the consumer end?

  1. Education from a young age
  2. Comment: Retail is a key driver point to address
  3. Expiry dates are most detrimental to food waste as stores are forced to throw food at expiry regardless of quality.
  4. Several examples in place from various markets to minimize waste
  5. Drying of lettuce with superabsorbent gels and solar driven fans
  6. Second-bite in Australia

Sustainability Network – All expected to join! Compulsory.


Appendix 6– IUFoST Working Group on Aflatoxin Reduction Resolution on Reducing Aflatoxin in the Diet





The Sixteenth General Assembly of the International Union of Food Science and Technology (IUFoST),


Recalling the Budapest Declaration of 1995 and the Cape Town Declaration of 2010, which committed the international food science and technology community to work towards elimination of hunger and reduction of all forms of malnutrition;

Recognizing the central role of food science and technology in eliminating many hazards in food and ensuring the availability of a diverse variety of safe and nutritious foods;

Noting that the problem of aflatoxin contamination of food has persisted in many developing countries for decades in spite of major efforts to control the problem at the primary production level;

Having considered the reports of the World Health Organization (WHO) and the International Agency for Research on Cancer on the health consequences of exposure to aflatoxins, including cancer and stunting in children[1];

Noting that the four interventions identified by IARC as ready for implementation, namely 1) dietary diversity, 2) improved post-harvest handling, 3) nixtamalization, and 4) sorting, involve, direct or indirectly, food science and technology.

Mindful that access to nutritionally adequate and safe food is the right of each individual and of the inextricable links between food safety, nutrition and food security,

Aware that climate change could be a factor in the increasing rates of growth of fungi resulting in higher levels of aflatoxin;

Acknowledging the need for the food science and technology community to work closely with other stakeholder to reduce exposure to aflatoxin in developing countries:




URGES IUFoST Adhering Bodies to:

(1) Promote awareness of the food sector and governments of the serious adverse health and economic consequences of aflatoxin contamination, especially in staple foods;

(2) Enhance the implementation of relevant interventions identified by IARC by the food processing sector to protect consumers in urban and peri-urban areas;

(3) Continue to develop project proposals to establish pilot sorting plants at departments of food science and technology at universities in developing countries to train students and staff of SME’s in sorting technology;

(4) Promote education programs aimed at consumers about the risks posed by aflatoxin and the need to reduce their exposure through self-sorting, nixtamalization and diversifying their diets.

(5) Promote a systems approach for reducing aflatoxin contamination encompassing the complete food-production chain from farm to consumption;

(6) Promote dialogue and collaboration with food aid, food security and nutrition programs as well as standards setting bodies to reduce exposure to aflatoxin; and,

(7) Conduct further research and development of interventions to reduce exposure to aflatoxins using food science and technology.


[1] See IUFoST Information Bulletin – Aflatoxin Update April 2016




Appendix 7 – ALACCTA Declaration




We the delegates to the XIX General Assembly of the Latin America Association of Food Science and Technology, ALACCTA, celebrated at Montevideo, August 8, 2016


  1. That there is a big misperception about the nature and the properties of “in natura” and processed foods, given the many versions about their nutrients and other ingredients’ contents, expressed by various groups with diverse interests.
  2. That due to this confusion, the public perception of risk associated with the consumption of “in natura” and processed foods has substantially changed ,based on findings do are not necessarily science-based.
  3. That there is an international trend towards eating foods in their natural state.


  1. Food science has always played a key role in food security, food safety, nutrition, pleasure and, in general, the values and traditions that make up the complex world of human food consumption.
  2. ALACCTA and its Member Associations, dedicated to the study of food science, have been and will continue to be at the service of humanity to provide scientific and technological advances that permit availability of safe, healthy, delicious and nutritious foods, that are appropriate to the needs and expectations of a wide range of population groups.
  3. ALACCTA and its Member Associations recognize that food science is developed and implemented by honest professionals, people with strong scientific backgrounds and social sensitivity, dedicated to the task of feeding the world, a task that fills us with pride.
  4. Without the scientific and technological development that exists today it will not be possible to overcome hunger and achieve food security. The scientific knowledge gained about the composition, processing and utilization of food resources enables us to generate a huge variety of foods and beverages that are currently offered to consumers and will play a crucial role in order to feed the 10,000 billion people who will inhabit the Earth in the coming decades.
  5. Trends like “local production”, “natural food”, organic production, veganism, vegetarianism and in general all the current food trends, the current values and future values associated with the act of eating, as well as the traditional diets, moderate and diverse, require the scientific knowledge and technology to ensure food supply for human consumption.

1 English version of ALACCTA’s Montevideo Declaration kindly prepared by Susana Socolovsky


  1. The international scientific community establishes the basis for the validity of scientific knowledge in order to differentiate it from speculation and pseudoscience. In the case of food science, the scientific community, as well as the World Trade Organization agreements, recognizes that the guidelines of the Codex Alimentarius gather knowledge and consensus on issues of food science, safety, risk analysis among others and that these standards and guidelines play a key role to guide the official authorities of the countries in setting food regulations based on scientific evidence.
  2. ALACCTA continues, as it has done since its creation, faithful to its commitment to disseminate food science, to promote its development and innovation in order to serve humanity, to take advantage of the best food resources from our region and around the globe, to strengthen the ethical commitment of food professionals on the noble task of feeding the world.




Appendix 8– IUFoST Awards and Recognitions




2016 IUFoST Awards


New IUFoST Fellows Inducted


The International Union of Food Science and Technology (IUFoST) is proud to present the tenth class of outstanding food scientists and technologists elected to the International Academy of Food Science and Technology (IAFoST). These 30 new Fellows were inducted during the 18th World Congress of Food Science and Technology (World Food Congress), 21-25 August, in Dublin, Ireland. They are:


Lilia Ahrne (Sweden), V.M. Balasubramaniam (USA), Peter Ben Embarak (Switzerland), Siree Chaiseri (Thailand), Nathalie Gontard (France), Leon Gorris (The Netherlands), Mansel Griffiths (Canada), Purwiyatno Hariyadi (Indonesia), Marc Hendrickx (Belgium), Karsten Kristiansen (Denmark), Olga Martin-Belloso (Spain), Antonio Meirelles (Brazil), Richard Mithen (UK), Narendra Narain (Brazil), Nik Ismail Nik Daud (Malaysia), Hyun Jin Park (Korea), Paola Pittia (Italy), Jamuna Prakash (India), Jairo Romero (Colombia), Yrjo Roos (Ireland), John Rumble (USA), Joseph Scimeca (USA), Xianming Shi (China), Petros Taoukis (Greece), Purnendu Vasavada (USA) Chin Kun Wang (Taiwan), Shuo Wang (China), Mingyong Xie (China), Youling Xiong (USA) Weibiao Zhou (Singapore)


Fellows elected to IAFoST are acknowledged by their peers to be outstanding representatives of international food science and technology. The IAFoST collectively forms a pool of scientific expertise in food science and technology from which IUFoST draws non-aligned expert advice on scientific matters. Fellows serve as independent persons to work and promote high standards of ethics and scientific endeavours. They are at the forefront of IUFoST, helping to strengthen global food science and technology for humanity.



Lifetime Achievement Award 


Dr. Daryl B. Lund was presented with the IUFoST Lifetime Achievement award during the opening ceremonies of the 18th World Congress. The IUFoST Lifetime Achievement Award honours an individual for pre-eminence in and contributions to the field of food science and technology over his or her career. Recipients are ecognized for their significant contributions to scientific knowledge with impact in areas such as food safety; food quality; human nutrition; product, process, package innovation; food security (availability, accessibility, affordability); consumer acceptability; communication of food science and technology regulations; or combinations of the above.



Early Career Scientist Awards


Early Career Scientists :

George Ooko Abong’ (Kenya)

Obadina Adewale (Nigeria)

Donna Cawthorn (South Africa)

Miguel Cerqueira (Portugal)

Lili He (USA)

Kristina Kukurova (Slovakia)

Yeting Liu (Singapore)

Alexander Mathys (Switzerland)

Patrick Njage (South Africa)

Lydia Ong (Australia)

Christine Pin Rou Lee (Singapore)

Cornelia Rauh (Germany)

Kai Reineke (Germany)

Michael Rogers (Canada)

Uthaiwan Suttisansanee (Thailand)

Chibiuke Udenigwe (Canada)





Young Scientist Awards


Nine Young Scientists were chosen by an international jury to speak to the World Food Congress on their research findings:


  1. Brunna Boaventura (Brazil)
  2. Azad Emin (Germany)
  3. Daming Fan (China)
  4. Delphine Huc-Mathis (France)
  5. Amanda Naaum (Canada)
  6. Anet Režek Jambrak (Croatia)
  7. Ziyun Wu (Singapore)
  8. Xiaonan Lu (Canada)
  9. Eimear Shannon (Ireland)


Nominees selected to attend the 18th IUFoST World Congress of Food Science and Technology (World Food Congress), were invited to address the world community of food science and technology assembled there. This unique experience has been a part of IUFoST World Congresses since 2006, demonstrating IUFoST’s ongoing commitment to nurturing the next generation of food scientists.




                                    Global Food Industry Awards


The 5th Global Food Industry Awards showcased the creative work of food innovators from around the world nominated by members of the food industry. Awards were presented for excellence in three categories: Food Production, Packaging and Communication. The Winners and Honourable Mentions are:


Most Innovative Ingredient

First – Banting Boulevard Foods (Pty) Ltd. – South Africa

Second – Chye Choon Foods Pte. Ltd. – Singapore

Third (tie) KWV – South Africa

Third (tie) Nuhoney Pte. Ltd. – Singapore

Honourable Mention – Junlebao Dairy Co., Ltd. – China


Most Innovative Process

First – EDERNA SAS – France

Second – Contronics Engineering – The Netherlands

Honourable Mention – China Huishan Dairy Holdings

Company Ltd. – China

Honourable Mention – Patrysvlei Farms – South Africa


Industrialization of a Traditional Food

First – Utsanzi Product Industries P/L – Zimbabwe

Second – Irvin & Johnson Pty. Ltd. – South Africa

Third – Tingyi Holding Corp. – China

Honourable Mention – Hijo de Jose Martinez Somalo, S.L. – Spain


Packaging Innovation

First – Boxmore Packaging – South Africa

Second – Freshen Group – Singapore


Communicating Science-Related Knowledge to Consumers

First – Singapore Health Promotion Board – Singapore

Second – Lam Soon Singapore Pte. Ltd. – Singapore

Third – Hanoi Milk Joint Stock Company – Vietman

Honourable Mention – Grape King Bio Ltd. – Taiwan


A special award for Commitment to Furthering Food Safety was presented to Beingmate Baby & Child Food Co., Ltd. of China for its Beingmate Series Infant and Young Children Formula



Student Competitions


Awards also were presented in two competitions aimed at food science students: the Food Science Students Fighting Hunger Product Development competition, open to undergraduate students, and the Food Safety Without Borders Graduate Student Paper competition. Students at both levels from around the world entered their unique products and research papers. Nine teams were chosen as finalists in the Food Science Fighting Hunger category, while six graduate student papers were selected for consideration by an international Commitee of experts.


Originated as part of IUFoST’s aim to strengthen the role of food science and technology in securing the world’s food supply and eliminating world hunger, both competitions demonstrated the talent, creativity and dedication of the next generation of food science and technology professionals.


                  Food Science Students Fighting Hunger Under Graduate Product Development Competition




Choco Crocos Cereal – Costa Rica

University of Costa Rica Team Members:

Mariano Calvo, Laura Cubero,Roberto Navarro, Aurora Ugalde, Jannette Wu

(Supervisor: Jessie Usaga) ”



Extruded Potato-Cabbage Bite – Singapore”

Nanyang Polytechnic Team Members:

Gemma Gong, Felicia Kwan, Yi Qi Lee, Yi Ming Loh, Zi Ying Wong



FitMe Protein Bar – Indonesia

Indonesia International Institute for Life Sciences Team Members:

Rio Alif Ramzy, Raditya Aryajaya, Shinta Marchelia, Fildzah Alfitri, Prtia Ashilola,

Tyas Rahmah Kusuma



Meal-in-a-Wrap – Singapore

Singapore Polytechnic Team Members:

Amirah Syakirah Bte Ithnin, Tey Yu Xin Veronica, Gernice Lee Xin Ping,

Liang Ya Quan, Wu Yu Yao, Sandy Bong Sze Ting

(Supervisor: Matthew Koh)



Morito Cookie – The Netherlands

Wageningen University Team Members:

Stella Alinneshia, Accesstia Christy

(Supervisor: Fitriyono Ayustaningwarno)



Naji Tortilla Dry Mix – Costa Rica

University of Costa Rica Team Members:

Natalia Lau, Fabiola Barboza, Valeria Benavides, Priscila Chaćon,

Marie Guier, Marisol Picado

(Supervisor: Jessie Usaga)



SʼcoolBeans – South Africa

Stellenbosch University Team Members:

Cenette Bezuidenhout, Carin-Marie Engelbrecht, Nicholas N. Grobbelaar,

Taryn S. Harding, Shannon K. Howell, Megan E. Kleyn



Shoki-Nwa – South Africa

University of Pretoria Team Members:

Adedara Olumide Ayomide, Adonis Nanamhla, Mokhele Tholoana,

Nekhudzhiga Emmanuel Humbulani



Snacker Meal – Singapore

Singapore Polytechnic Team Members:

Ng Zheng Kai Dylan, Tan Jia Xin, Leong Jia Wen Sandra,

Liang Ya Quan, Wu Yu Yao, Sandy Bong Sze Ting

(Supervisor: Matthew Koh)




Naji Tortilla Dry Mix – Costa Rica

University of Costa Rica Team Members:

Natalia Lau, Fabiola Barboza, Valeria Benavides, Priscila Chaćon, Marie Guier, Marisol Picado

(Supervisor: Jessie Usaga)



Snacker Meal – Singapore

Singapore Polytechnic Team Members:

Ng Zheng Kai Dylan, Tan Jia Xin, Leong Jia Wen Sandra,

Liang Ya Quan, Wu Yu Yao, Sandy Bong Sze Ting

(Supervisor: Matthew Koh)



Choco Crocos Cereal – Costa Rica

University of Costa Rica Team Members:

Mariano Calvo, Laura Cubero,

Roberto Navarro, Aurora Ugalde, Jannette Wu

(Supervisor: Jessie Usaga)



Shoki-Nwa – South Africa

University of Pretoria Team Members:

Adedara Olumide Ayomide, Adonis Nanamhla, Mokhele Tholoana,

Nekhudzhiga Emmanuel Humbulani



Extruded Potato-Cabbage Bite –Singapore

Nanyang Polytechnic Team Members:

Gemma Gong, Felicia Kwan, Yi Qi Lee, Yi Ming Loh, Zi Ying Wong



Morito Cookie – The Netherlands

Wageningen University Team Members:

Stella Alinneshia, Accesstia Christy

(Supervisor: Fitriyono Ayustaningwarno)



SʼcoolBeans – South Africa

Stellenbosch University Team Members:

Cenette Bezuidenhout, Carin-Marie Engelbrecht, Nicholas N. Grobbelaar,

Taryn S. Harding, Shannon K. Howell, Megan E. Kleyn



Naji Tortilla Dry Mix – Costa Rica

University of Costa Rica Team Members:

Natalia Lau, Fabiola Barboza, Valeria Benavides, Priscila Chaćon, Marie Guier, Marisol Picado

(Supervisor: Jessie Usaga)


                                    Food Safety Without Borders Graduate Student Paper



Adebo Oluwafemi – South Africa

Aflatoxin B1 degradation by culture and lysate of a Pontibacter specie.


Adeekoya Ifeoluwa – South Africa

Incidence and Mycotoxigenic Potentials of Fungi Isolated from some Indigenous Street Vended Snacks in Nigeria.


Ayano Adeola – Nigeria

Microbiological Quality and Safety of Street-Vended Ready-To-Eat Fruit Salads in Ado-Odo Ota Local Government Area of Ogun State, Niger.


Kim Min-Jeong – Singapore

Antibacterial effect of 405 nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit qualities.


Mat Zin Ain Auzureen – Malaysia

Development of Hazard Analysis and Critical Control Point (HACCP) plans booklet for 1 Small and Medium Enterprises (SMEs) of Tilapia-based Products in Malaysia.


Ntuli Victor – South Africa

Potential public health risk associated with multidrug resistant shigatoxin producing E. coli (STEC) O157 and non-O157 from producer-distributor bulk milk.


First Place – Min-Jeong Kim – Singapore


Second Place – Oluwafemi Adebo – South Africa


Third Place – Victor Ntuli – South Africa


Honorable Mention – A.A. Mat Zin – Malaysia


                                    Food Sustainability Idea/Concept Development Competition


IUFoST considers sustainability issues for food and drinking water as one of the key topics of its current and future agenda. This is emphasised by our involvement in the Future Earth project, as well as by the Sustainability task force led by Martin Cole, CSIRO, Australia. As sustainability of our planet is directly affecting your future and related health and quality of life, we invited Young Scientists to participate in a Food Sustainability Idea/Concept Development Competition. Finalists:


Jing-Jen Lin – Taiwan

Total utilization of freshwater clam by-products for sustainability- using functional food industry as a cyclic model – selected to give 10 minute oral presentation


Jan Mei Soon – United Kingdom

MY Jelastics: Biodegradable plastics from agro-wastes

– selected to give 10 minute oral presentation


Surender Kumar Bhardwaj – India

An Eco-Friendly Means to Control Crop Diseases


Hans-Jürgen Heidebrecht – Germany

Towards “Zero fluid discharge”: Application of processing side streams as diafiltration media in membrane technology – selected to give 10 minute oral presentation


Nguyen Van Kien – Vietnam

Exploitation of perennial plants resources for food/nutrient security and livelihood in vulnerable communities of Vietnam


IUFoST Video Competition


Grand Prize Winners;


Team Hu (Canada) and Team Dipo (Nigeria).


The Canadian Winners included Yaxi Hu, Jenny Tian, and Gracia Windiasti, all completing graduate degrees at the University British Columbia. “We hope to inspire the public or younger generation to learn more about food science and technology”


Nigerian Winner Dipo Olatunde was “very grateful to share about the role of food science and technology in my society”. Dipo is a graduate student at the Federal University of Agriculture, Abeokuta