General Assembly 2016

IUFoST General Assembly 2016

IUFoST President Rickey Yada thanked Declan Troy and the IFSTI Organising Committee for organising a wonderful congress programme and welcomed everyone to the meeting.   The following is a synopsis of the transcripted reports received at the meeting and distributed to all Adhering Bodies/Fellows and Committee/Working Group/Task Force members.  The speakers are identified.

Introduction – A general framework for IUFoST’s ongoing work based on the Cape Town Declaration and actions arising as approved by delegates has been progressing on the themes of food security and nutrition, food safety and food education. This meeting will hear the progress on this ongoing work by Committee Chairs, Fellows, Adhering Body colleagues and others around the world.

Food Safety: IUFoST is working in a number of areas, including

  • Food Safety issues with CIFST China since 2009 at their request. Summit prepared every April
  • New series of Food Safety Workshops – Project supported: Brazil, Indonesia and South Africa offered to hold pilot programmes. Each workshop is a joint venture between IUFoST and one of its Adhering Bodies. 1st series: Workshops for food regulators, 2nd Series: Health Professionals and Dietitians and 3rd: NGOs and Media.

IUFoST is holding these together with the Adhering Bodies in interested countries, and it has grown extensively in a short period of time. From the initial three, there are now eight more taking place this year and early into next year, including Kazakhstan, Indonesia, Vietnam, Chile and Kenya. It is an important initiative with and for our Adhering Bodies as it increases the dissemination of scientific communication to various audiences on topics identified through the national Adhering Body and with participation of IAFoST Fellows and Adhering Body experts.

  • Food Security: An interdisciplinary Panel chaired by Martin Cole
  • Food Education: The IUFoST Education Committee is continuing and expanding its work with the Curricula recognition, as requested. it is an opportunity for Academy Fellows and the Adhering Bodies, and the experts from the panel to meet each other in the countries around the world and have opportunities for exchange of ideas and to lecture, as Rui Hai Lui (Scientific Councillor for IUFoST) has done, and Lucy Sun Hwang, Delegate for Taiwan and a number of others in the course of the Curricula recognition. More will be heard about this from the Education Committee Chair and panel members during this meeting.

The Distance Assisted training programme is continuing with Daryl Lund as Chair. Another project, Global Food Safety Curricula Initiative was begun with World Bank funding, and developments with that project will be presented at this meeting.   Judith Meech, Secretary-General – (See Appendices for events and activities, recognitions and awards)

Daryl Lund, Chair Scientific Council, Past President of IFT (USA Adhering Body):

With regards to the Scientific Council: It has been active the last two years.

The Scientific Council is responsible for maintaining the integrity of scientific activities within IUFoST. In this period, a number of Scientific Information Bulletins were generated (Appendix 3) including a rapid response to Ebola with timely updates as the data and information were generated. The Council also suggested representatives to organizations such as ICSU, FAO, WHO, and others. Council members served on various committees of the 18th International Congress held in Dublin, August 20-25, 2016, and participated by chairing several keynote sessions and making presentations on behalf of IUFoST. The Council participated in reviewing the establishment of the Early Career Scientists Section of the International Academy.   The Council has begun to look at IUFoST publications, both those produced from congresses and also in other areas in terms of wider dissemination of scientific information. We are looking now to also see how we might collaborate more strongly with IFST, with regard to their statements, and how we might get the IFT status summaries and others included with the reference materials.

I especially want to thank the other members of the Scientific Council, I was privileged to serve as chair; Gustavos Barboso Canovas, immediate past Chair; Lucia Anelich, our incoming Chair; and we have two at-large members: Rui Hai Lui, from Cornell and, secondly, Fereidoon Shahidi, Memorial University. The Academy President, Delia Rodriguez-Amaya, is also a member of the Scientific Council.

Delia Rodriguez-Amaya, President International Academy of Food Science and Technology (IAFoST) and Past President, Brazilian Society of Food Science and Technology

Many people have been asking me ‘What is the Academy all about?’ The Academy is the Human Resources, which assist or support activities of IUFoST. All activities that you are going to hear today are actually empowered by the Fellows. We have had a very busy two years.

IUFoST is making a difference, especially with developing countries. Our Fellows have gone to many conferences for Adhering Bodies all over the world, and they have also participated in visiting Professors programmes, they have participated in workshops in Food Safety curriculum; so very varied activities. IUFoST has a very close collaboration with the Adhering Bodies. And that is what makes me really satisfied, that the Adhering Bodies and the Fellows are having such a close collaboration, and I hope it continues.

The Current members of the Academy Executive are Paul Singh, Ruth Oniang’o, Been Huang-Chiang and Walter Spiess). The Fellows have been very collaborative and really worked very hard and I am thankful to them. This has really contributed to a stronger IUFoST throughout the world.

John McDermott, International Food Policy Research Institute Director, CGIAR Research Program on Agriculture for Nutrition and Health. And Member, IUFoST Food Security Panel:

I am representing Martin Cole to discuss the progress of the IUFoST Food Security Panel.

The Current members include Martin Cole (Chair) Peter Lilliford, Brian Keating, Mike Knowles, Mary Ann Augustin, John McDermott, Walter Spiess, Hongda Chen, Ruth Oniang’o and Dietrich Knorr.

For the 17th IUFoST Congress in Montreal, we developed a framework that looked at the future of Food security challenges through meeting supply side gaps and influencing demand side changes. Brian Keating gave the Distinguished Lecture and presented a framework for assessing Food security. The panel ran a series of four sessions, which ran through a gamut of things looking at food security and nutrition, production gaps, increasing efficiency post farm and influencing demand. Between the Montreal and Dublin Congresses the panel adapted this into a more food security framework, and then into a more food systems approach which you have heard a lot about at this Congress.

There are three main food system areas, a production side, the whole area of processing, logistics etc and influencing demand. There has been a much greater emphasis on this conference on sustainability and health issues, and a lot of good analysis of examples of the actions that different actors are taking at the food systems, and its clearly integrated a need for everyone to consider the main drivers of food system change and then what can be done about it. In the last session of this congress, the panel had a chance to share with you a lot of those details. I wanted to talk about what are the next steps. A number of the panel members who are here feel the next step is to really develop much more deliberately and specifically the contribution of Food science and technology and its associated sciences, to the difference it can make in future sustainable and healthy food systems. (Appendix 4)

A number of opportunities have been identified at specific points noted at this Congress, but no doubt there will be others that arise and that will be our task until the next Congress. And when you hear about our sessions in Mumbai, it will be much more specific about what is the role of Food science and technology and associated sciences in system transformation.

Hans Steinhart, GeFFoST (Germany) Delegate and Academy Fellow, Co-Chair Food Chemistry Division:

This is a short report of the meeting of the Food Chemistry Division. The meeting was held on Saturday, August 20 during the pre-congress workshops. About twenty members joined this meeting. The Chairman gave a short report about the communication with the organizing committee of the IUFoST Congress here in Dublin. The intention, which the division members discussed at the last IUFoST Congress in Montreal, was to organize up to three symposia here in Dublin. We could however, due to so many symposia in Dublin only get one slot. The Title of the Symposia of the Division was ‘Advances in Food Chemistry’. Four leading scientists in the field of food chemistry gave excellent lectures including Rui Hai Liu, and myself. The Symposium was successful because about 80-90 scientists attended. The participants at the pre-congress meeting on Saturday, August 20 discussed future research projects and also symposia that the Division wants to organize for the next IUFoST World Congress in Mumbai in 2018.

The following topics have been discussed to be important for the future:

-Impact of novel processing on the chemistry of foods

-lipid stability and bulk emulsion, low moisture and other food (?)

-chemistry of nutrients and other bioactive molecules

-integration of metabolomics and genomics into food chemistry

-food safety; simple and analytical techniques (this is especially important for developing countries because they do not have access to the equipment which we have in Europe, for instance).

All members of the division will be asked whether they have further proposals, which should be discussed with the division. A group has been formed in order to choose which proposals would be best suited for the next IUFoST Congress in Mumbai. Professor Prakash is the Chairman of the next Congress in Mumbai has promised up to three (four) symposia.

A highlight of the meeting was a statement by Professor Daryl Lund concerning the activities of the food engineers and possibilities to co-operate with chemists. Professor Lund’s also said ‘There are many conferences worldwide where food scientists discuss food topics.’ We ask the division to collect as much news on food related conferences as possible, and to forward these to IUFoST.’. A very fruitful discussion followed about the cooperation of different food disciplines, technology, microbiology, chemistry, toxicology, nutrition and so on, under the roof of IUFoST. IUFoST has been identified in our meeting as the only scientific organisation worldwide to unify all these disciplines that work in the field of food science.

The co-operation of all food related disciplines should improve in the future. The delegates agreed that we should try to organize a symposium where food technologists and chemists are involved, and therefore we should stay in contact to organize a very good symposium, and to encourage other groups to do it as well. The new Division Chairmen are professors from University in Seoul Korea and from McGill University in Montreal, Canada.

Aman Wirakartakusumah, Former Indonesian Ambassador to UNESCO, IAFoST Fellow and IUFoST Education Chair.

This is the report of the work and progress from the Education Committee:

The first, and probably most significant core programme is the Food Science and Technology Curricula Recognition: With the request from many National Adhering Bodies, it was initiated by FIFSTA from South East Asia. Together we have collaborated and with our national scientific bodies (Adhering Bodies) to conduct assessments in a number of countries, including in Singapore, Indonesia, Malaysia, Thailand, Vietnam, the Philippines and also later in China, South Africa, and in Costa Rica.

As of this morning we have conducted a ceremony to recognize education of 16 Institutions, which is a most successful activity of the Education Committee. We cannot increase the pace too much as we try to combine these assessment visits with other areas of service to our Adhering Bodies and regional groups to keep the costs down.

The Education Committee conducts two stages of assessment; the first is the ‘on desk’ evaluation, the second is the ‘on site’ assessment. We have been already assessing the learning outcomes, and also the core competencies in the field of Food science and technology since 2001.

The on-site assessment is unique and important because we want to make sure of how institutions conducted the learning process, and how it is delivered, by meeting with the leaders of the Universities; management, departments, faculty members, students, alumni, as well as industry, and University advisory boards. We also tour the facilities including the laboratories, pilot plants library, IT facilities, etc.

We would like to thank all the assessors, many of them are here, for this recognition process, and also the National Adhering Bodies. I think without them our task would be difficult. Later, I would also like to request Lucy Sun Hwang, one of our assessors, to share her experience on conducting the assessment in Hong Kong, Singapore and Malaysia.

The second major activity of the Education Committee is the Global Food Safety Curricula Initiative. This is the initiative requested by the World Bank and we have conducted a survey, established curricula working groups, developed syllabi, and also conducted regional consultations for both undergraduate and graduate leadership degrees in Food Safety.

The third one is on capacity building for food safety regulators as well as health professionals. We would like to acknowledge our colleagues from Brazil, South Africa and Indonesia who conducted the first pilot projects in this area.

And lastly, the committee would like to recognize the work done by Daryl Lund and the many experts from the Academy in developing the Distance Assisted Education programme. Thank you very much.

Lucy Sun Hwang, Taiwan Delegate, Professor Emeritus and former Director Graduate Institute of Food Science and Technology, National Taiwan University, IAFoST Fellow

Thank you for the opportunity to share with you my experience with assessing the Education programmes. I was able to visit four Universities, which included one of the top 10% of all Asian Universities; The National University of Singapore in Singapore, which is really very good.

For every University we visited, we always had a chance to talk to the professors, faculty members, students, alumni, and most importantly, we had a chance to talk to their Advisory Committees. Those advisory Committee members usually are from the Industry, or from Government agencies, where they send their students for practical training.

Most of these Universities have a one semester training programs with those affiliated organizations. I have to say the training of their students was so good, they don’t have to worry about having a good job for the students because they are always welcome, just like in Hong Kong Polytechnic University, they also send their students to China, to those inspection stations to be trained, and all the students are very much welcome, because they are actually trained very well in their own Universities. And then they are sent out either to Industry or their Government agencies for further practical training or practical opportunities.

At all of these Universities we were very impressive. And actually those Universities, their top officers also think highly about IUFoST assessment. Their Deans always come and give us a greeting, and often we talk to the students, and faculty members, and Advisory Boards , and we get a chance to tour around and see their research facilities, or laboratory facilities and even their pilot plant facilities, and we were all very impressed. They always asked something back from us. We always had to give a Lecture to the department. I remember one day I had to give two, or three lectures in one day. And actually I also gained a lot, from visiting these Universities. We think that they really educate their students very well and they have good ideas about the future of Food Science’s direction. I can’t remember what University, but they have a special automatic cooking machine, for their restaurants, and it was very very good. Usually we were also well treated, they always take us out to have a good dinner or lunch, actually it was a very happy experience. And we always give them good advice, beside giving lectures, we do give them good advice.

We let them know what are the world’s trends in food science and technology. The experience was just wonderful. Make sure you make your time available if you are asked to participate.

Herbert Buckenhueskes, GeFFoST Germany) Delegate and Co-Chair of Working Group on Religious, Ethnic and Ethical Foods and Fresh Produce Working Groups

Fresh Cut produce is very important in many countries, and there is hardly another product group whose entire value chain must be so intensively observed in all details like here.

The EE outbreak in Germany made it clear that the issue to be observed must be seen and solved internationally. This was the reason for Montreal, for the establishment of the committee of fresh cut products. We gave a lecture at the Food Safety Conference in Dubai, which was supported by IUFoST. And now on Saturday we had a one hour workshop here in Dublin.

There was one lecture at this workshop, and afterwards we discussed the lecture and future work. We would like to start the work in a way that we will make some meaningful discussion, and we would like to start with a compilation of the some important data in the area of these products. Data for example, on which product is coming to market at the moment, what is the different shelf life in different countries, what are the possibilities to add to the washing water, in order to degerminate the products, and so on. For the future we would like to have one meeting per year, and once every two years would be in connection with the IUFoST Congress, and in the year in between, we would like to have a further meeting, with one or two regional groups of IUfoST. The questions which should be discussed in this area include for example, should include how we can make these products safe, (which means fruits and vegetables) how we can breeding really influence food quality, what can be allowed to intensify the washing process, how the atmosphere in the packaging can be calculated and as a consequence be influenced. Technological issues like cutting cooling, surface drying, and surface disinfecting should be discussed and there was one idea to make a summary report about the standards of science in this area at this time.

Religious, Ethnic and Ethical Foods Working Group – Religious, ethnic and ideological driven requirement for the production of foods are nothing new, however the last few years there has been significant global movement to market segments effected. The most important of which are organic products, vegetarian products and kosher and halal certified foods. The development and production of quality food has numerous scientific and practical issues appear here which are meaningful to be discussed at an international level. This is the background to instil such a group here at IUFoST. We had a pre-congress workshop here in Dublin, with the same design; one lecture and afterwards a discussion for half an hour and in this case it was decided that at the moment we would like to start with religious aspects in food because the Halal aspect is a very important one worldwide at the moment; and there are a lot of questions where we can give scientific background. The decision of what is done at least must be set by the people who are engaged in this.

We decided that during the next IUFoST Congress in Mumbai we would have one workshop for both committees, but in addition we discussed the possibility that India is a very big country with very different eating habits, and there should be a short session introducing the Indian eating habits and what is the background on the production of foods. Including the question – What is the impact of religions in this, especially India as a really good starting point.

It does not mean we will discuss in the future only religious questions, there are some others which are important to also discuss, for example vegetarian and vegan foods, ethnic nutrition is our view on food safety ethically acceptable

We are starting the discussions with emails contact, then if possible with one meeting a year.

Dietrich Knorr, President of EFFoST, President Elect IUFoST regarding Early Career Scientists/Young Scientists

Young Scientists are close to my heart, I have the job of introducing them. A pre-congress meeting was held with Daryl Lund, Delia Rodriguez-Amaya, Paul Singh, myself, the Early Career Scientists and Young scientists to introduce them to each other, and also to explain how it works. We asked them to put the group together and to report, and we also had a young scientist session yesterday, on sustainability, in which we had an active discussion. This was highly interesting in terms of what kinds of subjects and ideas were transferred and we collected all the ideas and the bullet points and they will be distributed. (Appendix 5)

For your information it may be worthwhile to briefly mention how this Young Scientists and Early Career Scientists group works; Daryl and Walter Spiess at the last Congress initiated the concept of Early Career Scientists. (This was subsequently presented and ratified by delegates). All Young Scientist winners from IUFoST World Congress 2008 onwards were eligible for the Early Career Scientist Section of the Academy, dependent on the upper limit of age. All were invited to send their updated cv with a recent reference to the Academy Executive Council. From the information provided, a jury of Fellows determined who should be invited to form the first class of Early Career Scientists in the Academy.)

From now on, there will be seven winners from every Congress who will automatically become Early Career Scientists. I personally feel it is extremely important that we also suggested that they should take two mentors, first of all to help them in career development for networking, for contacts. They don’t need scientific and technological help anymore. They need more of wisdom and leadership and connections. The other reason (Daryl made a very strong point) is simple. To became a full fellow they have to apply within 5 to 8 years and there experienced fellows can be helpful since two fellows must recommend them for acceptance.

We have asked them to write an activity report, because we are interested that they form a networking group. In the past with the young scientists we always had the issue of mobility of the young people, so after two years other young scientists started again.

So now with the Early Career Scientists, we have given eight years when we can plan and become more consistent and sustainable.

George Abong, Founder, Young African Network, Member of the Aflatoxin Working Group from Kenya

All of us know the problem of Aflatoxins, especially when we talk about developing countries, and the importance of its reduction in our food systems cannot be overemphasized.

This working group since 2014 has worked on a proposal that would help establish pilot plants in our Universities, especially in Africa. that would help in the reduction of Aflatoxin. We have several locations in mind and wherever we find opportunities, we have made applications. But up to this point we are still looking for interested funders in this task. We are still hopeful.

We had a pre-conference well-attended workshop, with good discussions regarding the current state, and especially the current state in Africa, from the perspective of the FAO. In that discussion and in that workshop we also discussed how far our proposal has gone and which areas we need to concentrate in order for us to move forward.

We finalized the areas we need to improve on that proposal, and we also had discussions on how we can enhance its level of acceptance by the funding agencies. At this workshop we also had resolutions regarding Aflatoxins, which were adopted at that workshop. (See Appendix)

I would like to recognize particularly Gerry Moy (IAFoST Fellow and former WHO) who has been very instrumental and Lucia Anelich (Fellow and Incoming Scientific Council Chair from South Africa) and Michele Marcotte (CIFST Canada Past Delegate) who have been involved since the beginning, I also want to recognize Obadina Adewale (Early Career Scientist) from Nigeria, who has been very active in that group. Walter Spiess (Past President IAFoST, IUFoST ) was one of the originators of this initiative. We also want take this opportunity to thank the IUFoST Governing Council for giving us time and again opportunities when they arise. Last year in April 2015 we held a workshop on Aflatoxins in Nairobi, Kenya and Gerry Moy was able to attend. Obadina Adewale and I participated in the African Forum in Ethiopia on the topic of the Aflatoxin Project and Young Scientist activities. We are indebted to IUFoST. We are moving forward.

IUFoST has gone on record twice, first with the Budapest Declaration, then the Cape Town Declaration; basically to use the power of Food Science and Technology to solve this problem of hunger and all forms of malnutrition and also Food Safety. The working group on Aflatoxins has developed a proposal that makes use the technology that has been endorsed by IARC as ready to implement; because, as you know, you can actually see the growth of these aflatoxins on specific kernels. In developed countries they have these automated optical sorters which do this, but these are not appropriate technology for developing countries. We are pushing these manual visual sorting to help reduce aflatoxins and part of our frustration is that after two or three decades this problem is still as bad as ever in developing countries and the resources continue to be poured into primary production. For example even today, milk cannot be produced consistently without some form of contamination. So what do we have; a processing technique that eliminates it. This is a perfect role for the Food Science and Technology community to push this sorting and I think it would be very useful, when we go to donors, to say: ‘This technology, this problem has been highlighted by this International Body.’ please read it, please endorse it, so that we can take it forward to the next step. As I said a lot of money is still being pushed into primary production, it has been very hard and very frustrating to try to crack that. But we have this opportunity to at least protect people in urban areas, which will soon be a majority; by 2020, most people in Africa live in the cities. And through this sorting technology, which will be done in processing plants and peanut butter processors, we can protect these people. So please look at the resolution, read it, and if you agree with it, please indicate so to the IUFoST Secretariat. (see Appendix 6)

Global Food Safety Curricula Initiative (GFSCI): Mansel Griffiths, IAFoST Fellow and Founder and First Director of the Canadian Research Institute for Food Safety

About two or three years ago, IUFoST was approached by the World Bank, as part of the Global Food Safety Partnership Programme, to develop a core curriculum in Food safety, essentially to reflect Global best practices in this field. The initiative is called the Global Food Safety Curricula Initiative.   Following the consultation process which involved government, academia and industry, 21 areas of core competencies were identified and working groups for each of these areas formed, and tasked with developing syllabi.

Not all the working groups have been received, so we are awaiting comments;( a fair number are still missing.) When we have received them, all these will be reviewed and recommendations made for the curricula for the undergraduate and graduate levels.

In addition to this, regional consultations are being conducted to receive input to ensure this curriculum has global relevance. Consultations have already been done in Beijing in April, and that involved a number of Chinese Universities, and we had a pre-congress working group consultation in Dublin, which involved representatives from Europe, North America, Asia and Africa. We will continue these consultations; one is planned for South America in late September. Again, this is to ensure the curriculum that is developed is applicable across the globe. As well as the development of a core curricula, we had been tasked with developing a professional Master’s Degree in Food Safety Leadership. This will be rather like an MBA programme, rather than a classical Masters. The objective of this programme is to produce a world wide cadre of food safety professionals with the knowledge and skills to be future architects of food safety systems that will be needed to solve future challenges.

The idea of the programme is that there will be Centres of Excellence set up in all the geographical regions of the world and that students in the programme hopefully will be nominated by their governments and or industry. There will be a fair degree of mobility involved in the Masters programme and the students in the programme will do internships in all the regional centres that are involved. So it will be a fairly costly programme, but one that will produce a body of food safety professionals that all know each other and know the global issues in the area.

If you are interested in receiving information in either or both of these initiatives, please contact the IUFoST Secretariat, and you can receive more information as the project goes on. I am not the only one involved in the programme, there are a number of people involved, particularly I would like to thank Aman, Geoffrey Campbell Platt who are leaders, and Peter Ben Embarek, Patrick Wall, Jason Wan, Alan Reilly, Joseph Jen, Pingfan Rao, Leon Gorris, Delia Rodriguez-Amaya and Jairo Romero who have also been involved with some of the consultation exercises.

So again I thank IUFoST for the opportunity, I think this is a very exciting initiative, and one that hopefully will reap benefits in the long term.

Engineering Council, Daryl Lund, IUFoST Scientific Council Chair, Past President of IAFoST and Past Delegate from IFT:

A very brief background: At the Montreal meeting, it was decided that there are many Engineering Societies that have a food connection, and we are stumbling over each other with regards to conferences and congresses. And we are looking at a way to get global input into Food Engineering, such as Future Earth, and we have no mechanisms to do that; we have no connectivity.

So the Food Engineers took the bait, and said let’s think about how we might have some kind of coordination. Brian McKenna, Dietrich Knorr, Paul Singh, Jose Aguilera and myself were invited to co-chair a Panel to think; about how we might have a coordination committee, for which IUFoST might serve as a host for a website.

Discussion were held with many of our other associations, in fact, 10 of them and their background information, history, were shared widely, with a group of about 50 people who are interested in Food Engineering internationally. During this congress we had a session on our findings, led by Paul Singh and Sam Saguy who helped provide us towards a vision of the future of food engineering, and where should our part of this food equation be going.

As a result of that, we have a straw vote to say we should form an exploratory committee, to draft a plan and a government document for a co-ordination council for food engineering.

This would be done, not just with food engineers we are familiar with, but we would put a call out to any organisation that has an emphasis, or has a group of scientists in food engineering that they could come forward, be identified and help us to populate this.

This would be grass roots driven, as was idea and the approach supported by IUFoST from the beginning. And just to give you an example of the kind of things that came up…

Todd Abraham from Mondelez said ‘You know Food engineering is a really bad word for us’ and someone said ‘You get in a taxi and someone says ‘who are you, what do you do’ and you say ‘Well I’m a food engineer’ “What’s a food engineer?”’ and the first thing they think of is that you are a geneticist, and that you are monkeying around with genes and changing our food and all that kind of stuff. So we need to come up with a different term, besides food engineering. Maybe it’s ‘Engineering AND Food’ to indicate we have different engineers working with food; I suggested ‘Food architecture and design’, but that didn’t go very well. But in any event that is the kind of thing we are thinking about, and we will be reporting about in Mumbai, and presenting hopefully, the proposal for the actual coordination of this council.

We also suggested this approach when we met with the chemistry Division during the pre-congress workshops. We said ‘Here is what we are doing, you may want to think about it; I can’t believe you don’t have enough food microbiology and food safety meetings to fill a few baskets full.’ We need to begin to think how can IUFoST help to sort through this collection of all of these societies. Thank you.

ALACCTA – IUFoST Regional group for Central and South America – Jairo Romero from Colombia, IUFoST Governing Council, IAFoST Fellow and President of ALACCTA: ALACCTA, the Latin American Association for Food Science and Technology has 11 member associations from 10 countries in Latin America and the Caribbean. We are the regional Adhering grouping for Latin America for IUFoST. As I leave the Governing Council, the great news is we will have Jose Aguilera, who will be entering the Governing Council of IUFoST on behalf of our region.

We held an ALACCTA session here in Dublin, (for the first time in an IUFoST congress outside Latin America) which we called ‘Food Science and Technology in Latin America’. We had the opportunity to present our concerns, trends, and talk about our institutions, and to present a couple of strong scientific papers, showing what the region is capable of doing in the field of food science and technology and we are already planning our ALACCTA session in India.

ALACCTA is working closely with IUFoST on several projects. With the Food Regulations project, we will have two seminars, one in Argentina that is being co-organised by the Argentine Ministry of Agro-Industry in September, another one related to the same project in Brazil in October.There also will be aregional consultation of the Global Food Safety Curriculum Initiative in Colombia in September for Latin America and the Caribbean.

Colombia is hosting the ICMSF meeting (ICMSF is a Disciplinary Group of IUFoST) , and we will take the opportunity of this meeting to include the consultation.

Probably the thing we are most important thing we have in our plan for the next two years is associated with the Montevideo Declaration. ALACCTA had its meeting just two weeks ago. August 8th, in which we prepared what we called the Montevideo Declaration, because the meeting was in Montevideo, Uruguay. There we prepared a declaration addressing this problem of the misperception of processed foods, this problem which has been widely discussed here in the Congress; the ultra-processed concept. (Appendix 6)

This is having a huge impact in our region, because this concept, that is not backed by science, is being published in reports and some regulators in Latin America have adopted these documents and could be producing unscientifically based regulations.

We need to address that issue, and we have the commitment and enthusiasm in the region to address it. We are pleased to see that Mike Gibney gave an interesting lecture here, and also that the global community is interested in watching this and addressing this issue.

As I mentioned for Latin America, this is very important because it is already influencing agro-regulations, every type of regulations; labelling, production, and so on.

Pilot Workshop on ‘The Science Behind Food Regulations’, presented in Brazilia, Brazil, November 2015 – Suzana Caetano da Silva Lannes, SBCTA President (Brazilian Adhering Body)

The workshop, “The Science behind Food Regulations”, was organized by the Brazilian Association of Food Science and Technology and IUFoST. The main objective of this workshop was congregating professionals of food regulation; from the Brazillian Regulation Agency and Agricultural Ministry, Industry, academia and the research centres. The workshop was organised in two parts. The first part included presentations on food additives, the science of risk assessment and risk communication, food processing and public health, Allergins in foods, and food microbiology. The second part of this workshop revolved around break out sessions where we had a discussion and then we made a report about the topics discussed; We had four topics on the basis of food processing, additives and components of food processing, food allergins and risk communication. Following the discussion, we produced a report and the main objective was to examine or use it for future events of these topics.

The second edition will be held at the University of Sao Paolo. And the title is ‘Food Security: a Multi Disciplinary Challenge’ on Oct 13th and 14th. There will be seven presentations, and then the second day we will have break out sections. This workshop is aimed at health professionals and dieticians and it will be addressing food insecurity, presenting future constraints of agricultural food production, importance for food processing in nutrition and society, nutritional security as a key component of food security, food safety a global challenge, and food regulation in Latin America. We will have 6 breakout sessions: Food production, food losses, food processing, nutrition, food security, food safety, and food regulation.   We are very thankful to IUFoST.

Recognitions by Rickey Yada, Outgoing IUFoST President

Thank you for all the contributions we have heard today about IUFoST’s work with its Adhering Bodies and in its working groups/take forces and commissions with members around the world. Thank you to Jairo Romero as you leave the IUFoST Governing Council after two terms of office. You have been a wonderful member. And also thank you to Delia Rodriguez Amaya who has been equally outstanding as Academy President and to my good friend Pingfan Rao who finishes officially as Past President of IUFoST. Pingfan has been a great ambassador in getting IUFoST recognized in ICSU. It has been a challenge. We are fortunate to be the only food organisation in ICSU, but many of the other unions are still trying to figure out what food science is all about, so thank you so much PingFan. It gives me great pleasure now to welcome Dietrich Knorr, who is the new incoming president. Dietrich, you will do a great job, thanks very much.

Introduction by Incoming President Dietrich Knorr: First of all thank you Rickey, for the last two years, and for being a friend. And on a personal note, you have been sending me papers to review and I really appreciate that. There are a couple of people I would recognize, and firstly it is Judith. For the last two years Judith has been grooming me to grow into the job, I am still a little bit confused about organisation but I am improving.

The second one is Ruth, because she will be the president of the Academy, so you will see in a minute why I think it is especially important for two African Ladies here, because Lucia Anleich from South Africa is the Scientific Council Chair.

I would like to congratulate Mary Schmidl, I am lifting a reasonably well kept secret, for being the next president of IUFoST.

I tried to remember when we were together at Cornell, and after some soul searching I must admit it was in 1978. I am extremely happy that we also have Paul Singh, as the incoming next president of the Academy, and finally, it is with some personal pleasure that I congratulate the next president of EFFoST, who is also a female president  Lilia Ahrne’s 40th birthday. If you think it is 50, it may be due to the antioxidants in the port wine that they drink in her hometown Porto.

The next thing I would like to do is introduce our future. There are two people who have been working very hard, and their names are Justin Campbell Platt, and Joel Rao. I should in addition mention two more; it is Phillip Ahrne and the son of Natalie Gonthard.

They have been preparing wonderful videos, and I think we should get an opportunity to see them. We should really congratulate them for working more or less day and night. I met them two times down in the hotel bar. They were still working at midnight. Thank you.

I would come to a more serious note: The President’s Action Plan. Over the last 1 ½ years the Governing Council developed a system where we really divided or separated, or ordered things into three challenges, into the vision for action of IUFoST in those three categories. They are ‘Education and Leadership Development’, ‘Food Security and Sustainability’ and ‘Food Safety/Nutrition and Health’. Sustainability and Future Leaders are the ones I would like to take on. Sustainability because it is close to my heart. Future leaders – it’s really tremendous to see the Young Scientists and Early Career Scientists, how well they are doing the quality of these people, and if you get an opportunity to hear them, their quality of the presentations.

This is something I think we need to do because they are the future, and we are in the process of helping to shape the future. They are helping us to deal with Future Earth, and some of the issues related to the future challenges. Thank you all the Young Scientists and thank you for being involved.

In addition to that, we initiated the Global Vision (what we call Vision 2030), where we tried to identify the role of Food Science and Technology and the related strategies and structures in every country in the world. How can we use this to meet the societal and technological challenges of the future.

Peter Lillford and Anne Marie Hermansson did a tremendous job in preparing a document and presenting it in Montreal and then they worked further and presented it here at the Summit. However there are still a number of white spots. We need to get informations about those countries and we need champions who we can contact who will help us find the data we need.

This is something we consider extremely important because this document can help to link all the governments and organizations related to food to develop future strategies and actions. I invite all of you to be involved and help. We already met with some leaders present and we will go to UNIDO in the next few weeks to meet and to continue with this task.

This is it – the President’s Proposal, as I call it, is generated by spending two days with Peter Lillford and Anne Marie Hermansson. The basic concept is this is a ‘no risk’ project for IUFoST, because we start it now, and finish it at the end of my term. So if we finish it, ok, if we fail, we fail; so no commitment to the next president of IUFoST.

The basic idea is to continue working from whatever information we can gather, including FAO WHO. Most of the organizations are in Europe, so it is straightforward. We already agreed with the European Commissioner; and Anne Marie is a member of the Swedish Academy so we are involved with the Academies, so there is the Scientific Council; so we will get the badly needed recognition and acceptance of food science and technology.

So this basically was the idea. It turns out from the draft data we have, that one area that needs the most attention is Africa. So I thought it is extremely useful that we have a president of the Academy and Chair of the Scientific Council who happen to be from Africa, I think the only sensible way to get this done and to concentrate on Africa, is to train science and technology transfer to young African Scientists.

Basically that is where I think the formation of the Engineering Council could be extremely helpful, because it turns out the main need they have is in the technology areas so we try to transfer as much science and technology to young Africans, and they should disseminate the information.

For this we need your help. We need names, we need to increase the number of Fellows from Africa, to increase the number of Early Career Scientists from Africa. I am really hoping on your help; Please contact me. Any suggestions are most welcome. This is really something we should do for the good of food science and technology. And I hope we can work very well together. Thank you.

Recognition of the IUFoST Governing Council 2016-2018

  • Past President Rickey Yada
  • President Elect: Mary Schmidl
  • Scientific Council Chair: Lucia Anelich
  • Regular Members of the Governing Council: Jose Aguilera, Chile; Darunee Edwards, Thailand;Michael Knowles, Greece;Rosie Maguire, South Africa; Mariusz Piskula, Poland;ara Hanna Wakim, Lebanon.

Scientific Council: Chair, Lucia Anelich, South Africa; Past Chair, Daryl Lund, USA; Chair Elect V. Prakash, India (announced post congress); Councillors: Rui Hai Lui (USA) (announced post congress); Fereidoon Shahidi, (Canada).

Academy Executive Council: President: Ruth Oniag’o; Kenya, Past President: Delia Rodriguez Amaya; Brazil, President Elect: Paul Singh; USA, Councillor: Been Huang Chung, Taiwan.

IUFoST DISTINGUISHED LECTURER SENDS STRONG NUTRITION-RELATED MESSAGE

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: http://www.fao.org/docrep/X0243E/x0243e00.htm

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 Ameri

2015

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.

 

2014

January

ICSU Regional Meeting, Havana Cuba

IUFoST Governing Council members participated

March

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 represented IUFoST

ICSU CODATA-VAMAS Workshop

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

April

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)

Sponsored

Participation: numerous IUFoST

May

3rd ISEKI_Food Conference, Athens, Greece

http://www.isekiconferences.com/athens2014/index.php

Participating: Scientific Council Chair

Sponsored

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

International Food Congress

Participating: Scientific Council Chair

Sponsored

June

Food Innovation Asia, Bangkok, Thailand

Participating: IUFoST President

Australia Institute of Food Science and Technology Annual Meeting

Participating: IUFoST President

August

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

December 

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

AFLATOXIN UPDATE, April 2016

 

WHISTLEBLOWING AND THE FOOD INDUSTRY, May 2015

 

FOODBORNE DISEASE AND VULNERABLE GROUPS, March 2015

 

Update Number Two – EBOLA VIRUS DISEASE (EVD): IMPORTANT ASPECTS FOR THE FOOD SCIENCE AND TECHNOLOGY COMMUNITY, 18 February 2015

 

Update Number One – EBOLA VIRUS DISEASE (EVD): IMPORTANT ASPECTS FOR THE FOOD SCIENCE AND TECHNOLOGY COMMUNITY, 26 November 2014

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.

EBOLA VIRUS DISEASE (EVD): IMPORTANT ASPECTS FOR THE FOOD SCIENCE AND TECHNOLOGY COMMUNITY, November 2014

Appendix 4 – Report of the IUFoST Expert Panel on Food Security

Food Security Panel – Report on activities at the Dublin 2016 IUFoST Congress

Background and overarching reflections

Progress

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 panel 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 panel adapted the food security framework, taking a more food system approach. A similar set of 4 sessions and concluding panel 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 panel 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 panel? A number of the panel 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” http://flwprotocol.org/ = 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

DRAFT – 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

MONTEVIDEO DECLARATION
XIX LATIN AMERICAN AND THE CARIBBEAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY Montevideo, Uruguay1

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

RECOGNIZE

  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.

DECLARE

  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 Embarek (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 panel 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

FINALIST

Choco Crocos Cereal – Costa Rica

University of Costa Rica Team Members:

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

(Supervisor: Jessie Usaga) ”

 

FINALIST

Extruded Potato-Cabbage Bite – Singapore”

Nanyang Polytechnic Team Members:

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

 

FINALIST

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

 

FINALIST

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)

 

FINALIST

Morito Cookie – The Netherlands

Wageningen University Team Members:

Stella Alinneshia, Accesstia Christy

(Supervisor: Fitriyono Ayustaningwarno)

 

FINALIST

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)

 

FINALIST

SʼcoolBeans – South Africa

Stellenbosch University Team Members:

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

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

 

FINALIST

Shoki-Nwa – South Africa

University of Pretoria Team Members:

Adedara Olumide Ayomide, Adonis Nanamhla, Mokhele Tholoana,

Nekhudzhiga Emmanuel Humbulani

 

FINALIST

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)

 

 

BEST COMMERCIAL CONTENT/MOST MARKETABLE IDEA

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)

 

BEST TECHNICAL/SCIENTIFIC CONTENT

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)

 

BEST DISPLAY

Choco Crocos Cereal – Costa Rica

University of Costa Rica Team Members:

Mariano Calvo, Laura Cubero,

Roberto Navarro, Aurora Ugalde, Jannette Wu

(Supervisor: Jessie Usaga)

 

BEST PRESENTATION

Shoki-Nwa – South Africa

University of Pretoria Team Members:

Adedara Olumide Ayomide, Adonis Nanamhla, Mokhele Tholoana,

Nekhudzhiga Emmanuel Humbulani

 

HONOURABLE MENTION

Extruded Potato-Cabbage Bite –Singapore

Nanyang Polytechnic Team Members:

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

 

THIRD PLACE

Morito Cookie – The Netherlands

Wageningen University Team Members:

Stella Alinneshia, Accesstia Christy

(Supervisor: Fitriyono Ayustaningwarno)

 

SECOND PLACE

SʼcoolBeans – South Africa

Stellenbosch University Team Members:

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

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

 

FIRST PLACE

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

FINALISTS

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

 

 

 

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