Number 60 ISSN 0159-4419
In this issue
4 Czech Adhering Body Profile
-Call for help
6 International Events
8 ISOPOL XV
10 Sweden - SIK Strategies
11 Fellows Reports
Editorial: Trends in Food R&D in China
Prof Yunbo Luo, Dean, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Food industry has developed very quickly in China in the last twenty years, especially during the “National tenth five-year plan” period. According to statistics released by the National Statistical Bureau of China, the total production value of the food industry in 1978 and 2002 were 17 and 1076 billion RMB, respectively, a 63 fold increase during the 24-year period. The total production value of the Chinese food industry in 1996 has ranked the first among all other industries in China, and remained in first place since then. In 2004, the total production value of the food industry has surpassed 1600 billion RMB, an increase of 8% compared to the previous year.
Food industry has already become the largest industry in China. The total production volumes of some farm products, such as cereals, fruits, eggs, seafood, beer, etc, are among in the world. In 2003, the production meat, milk, eggs, and rice is 693.3 mil-171.0 million tons, 256.1 million tons and million tons respectively. Food supply is no oblem in China now. The structure of industry, the quantity, quality, function, improve to meet the needs of different
volume of farm produce, the farmer’s income in China didn’t increase accordingly. To solve the problem of low income of farmers and to eradicate poverty in rural areas, the Ministry of Agriculture, the Ministry of Science and Technology, and other parties concerned have invested heavily in the food industry during the “National tenth five-year plan” period to advance the key technologies related to farm produce storage, processing, marketing, etc, with the joint efforts of research organizations and food processing enterprises. Now that food security is ensured, food safety has become one of the hot topics in the
food industry. To tighten the macro control of food safety in China, the State Council has established the SFDA (State Food and Drug Administration) similar to the FDA of the USA. Now food research and development programs are supported not only by the parties mentioned above, but also by the national “863”,”973” research plans, the National Nature Science Foundation, the National Development and Reform Commission,
We believe that more money will be
invested in the food processing areas by
all parties concerned.
the food processing enterprises themselves, with yearly increases in funding.
There are more than 100 universities and research centres in China involved in food research and development of farm produce production. China Agricultural University, South Yangtze University, South China University of Technology are the most prestigious universities in these areas. More and more large enterprises involved in this industry are establishing their own R & D programs and they are also involved in basic research, products development, and marketing. Some of them have total production value in excess of 10 billion RMB and they allocate about 10% of their yearly income into the food R & D programs.
Although the government, the research organizations, the food processing enterprises have done a lot of work in the food R & D programs in the last few years and the whole industry has developed very quickly in production volume, quality, variety, structure, and industry management, our food industry still has a long way to go compared with those in developed countries.
First, our processing industry still lags behind the total production of the farm produce. Many materials cannot be processed into quality products on time and the processing rate of farm produce is much lower than in developed countries. Second, the equipment, technologies and production scale of Chinese food processing industry is not as advanced as some developed countries. Eighty percent of the food processing is done by small-scale workshops with less than 10 employees. The processing is mainly completed by hand. Third, the by-product produced during the main food processing cannot be utilized properly. Therefore it is not only a waste of resource, but also causes a lot of environmental problems. Fourth, the government’s investment in food research programs is relatively small and some key technologies cannot be implemented without the support of large amount of funds. Last but not least, the research organizations and enterprises are not connected properly to each other. More than half of the research results cannot be commercialised.
To solve the problems mentioned above, application of advanced technologies, development of advanced equipment, training of more food processing personnel, implementation of advanced management such as HACCP, GMP, SSOP are all needed in the coming years. These advanced technologies include food bio-engineering, MAP and CAP technology, high-temperature-short-time sterilization technology, non-thermal sterilization, aseptic packaging, quick freezing technology, modern separation technology, molecular distillation technology, CO2 super critical extraction technology, biomass utilization, integrated utilization of agro-products, etc. In addition, the government should tighten the macro-control of the food industry, regulate the behaviour of the industry and enterprises, and improve the service function of the government and related departments.
Future research priorities for the food industry in China are as follows: first, food biotechnology, including enzyme engineering and fermentation engineering, GMO food and its safety perspective, quality enhancement of farm produce; second, the food safety issues include the establishment of the Risk Assessment Model on Biological factors in Chinese food, application of microbiological risk assessment in food borne diseases, the key technique of food borne disease control, establishment of the quality standard and the evaluation systems of food; third, development of functional food and the evaluation of its nutritional value, functional components in food and their isolation and application methods, development of foods for special groups (diabetes, hypertension); fourth, high molecular modification, especially protein modification, starch modification, fatty acid modification to extend their range of the application and enhance their processing properties and the nutritional value.
We believe that more money will be invested in the food processing areas by all parties concerned. With the joint effects of the government, the research organizations, the enterprises and the farmer themselves, the food industry will be developing more quickly in the near future and the income of the farmers is sure to increase. Food will be more convenient, functional, specific, internationalized. More high value-added products will be developed. Food will be safer and healthier.
Note: Appreciation is expressed to Prof Yunbo Luo for preparing this paper based on his keynote address on the subject at the IUFoST Shanghai Symposium, March 2005. Shanghai programme PPT presentations are available through the IUFoST website at www.iufost.org
Opportunities and Challenges for Today’s Global Food Industry
IUFoST / Fi Asia-China Symposium, 1-2 March, Shanghai
Report by Dr Jason Wan
Renowned industry figures from across China were joined by top-level speakers from Germany, Australia, UK, France, Korea and the USA for the International Union of Food Science and Technology (IUFoST) symposium “Opportunities and Challenges for Today’s Global Food Industry”.
This symposium was held in conjunction with the Food Ingredients Asia- China Event during 1-2 March 2005, at the Shanghai Everbright Convention and Exhibition Centre. The symposium featured another outstanding programme in the series of internationally authoritative, scientifically advanced symposia associated with the global scientific union of food science and technology. Delegates from the Chinese as well as multinational food manufacturers, research institutions and government agencies attended the symposium.
The Symposium was officially opened by Mr Alan Mortimer, President of IUFoST, followed by a keynote address by Prof Zhang Zhaofan, Vice President of the Chinese Institute of Food Science and Technology (CIFST).
The symposium program contained two themes, Innovation and Functional Foods, two of the key drivers for the success of today’s ever challenging global food industry. The Innovation theme was addressed by a keynote presentation “Innovation in the food industry” by Dr Mary Schmidl, Adjunct Professor, University of Minnesota, and former President of IFT, USA. “Trends in Food Research and Development” was explored by Prof Luo Yunbo, Dean, College of Food Science and Nutritional Engineering, China Agricultural University. How to use food science information effectively in the innovation process was presented by Dr Jeremy Selman, General Manager, International Food Information Service, UK. Other presentations within the theme of Innovation included development and application of emerging food processing technologies (Dr Jason Wan, Senior Research Scientist, Food Science Australia), new generation food test methods (Prof Shi Xianming, Shanghai Jiaotong University), and development in biopreservation systems (Mr Stephane Constant, Vice President Food Safety and Protection, Danisco Specialties). The theme also featured dairy industry perspectives on innovation and new product development in the increasingly challenging market place, from both Australia (Dr Stuart Johnson, Vice President, PB Foods, Fonterra Australia) and China (Dr Zhang Shaohui, Chief Research Officer, Shanghai Bright Dairy).
Dr Mary Schmidl also provided a keynote address on the Functional Foods theme. A keynote presentation by Prof Jin Zhonglian, China Union University, addressed regulatory and assessment guidelines for functional foods in China, followed by a presentation on safety considerations and evaluation processes for functional foods (Prof Wang Yin, Vice Director for Institute of Functional Food Research, Zhejiang CDC). Renowned functional food experts from Korea (Prof Cherl-Ho Lee, Korean University) and Germany (Prof Hans Steinhart, Director, Institute of Biochemistry and Food Chemistry, University of Hamburg) presented on traditional experience and modern production, and health benefits of functional foods. In addition, the theme also featured presentations on protiotics and functional food ingredients from tea and plant sources.
The symposium was the third annual conference IUFoST and CMP Information have jointly organised in Shanghai since 2003, in conjunction with the Fi-Asia China events. These annual conferences provided opportunities for the Chinese food industry to access the latest international developments in food science and technology.
Thank you to Dr Jason Wan and everyone at CIFST, especially Secretary-General Meng and Ms Shao Wei, for their contributions to this symposium’s great success.
Needs Your Input
The IUFoST/FAO database is now up and running. The purposes are to collate information about food research projects, to facilitate information sharing among food scientists and provide a resource and contact base especially for developing countries.
To make an entry go to www.fao.org/inpho/ find and click on the IUFoST link on the left-hand side of the screen, log in as “Guest” (coded password already provided), click on “Contribution” and proceed from there. You will find that the project name and brief details need to be entered in English, French and Spanish. If this presents a difficulty, to obtain a version to use in any of the three required languages, copy-and-past your language version into the translation box in http://world. altavista.com/ and copy-and-paste the translation into the appropriate space on the form (This only takes a few moments).
Adhering Body Prořle | CCFoST
Czech Committee for Food Science and Technology (CCFoST)
Battle for recognition of Food Science In Czech Republic – Your help is needed
By Dr Milan Houska, Correspondent
Czech Committee for Food Science and Technology (CCFoST) was established in 1999, see http://www. vupp.cz/ckpvt/english.htm. As the adhering body of IUFoST, this committee has adopted a very hard task
-the battle for recognition of Food Science as an official scientific branch in the Czech Republic. This post-communist country has been supporting basic research in several branches of sciences,
Official Scientific Branches
Mathematical Science and Physics
Biotechnology and bionics
Industrial processes and processing
but Food Science has not been among them despite the fact that IUFoST has been
a full member of ICSU since 1996.
Research and development in the Czech Republic is directed and supported by the Ministry of Education, Sport and Youth and under the leadership of the Research and Development Council Advisory Body (RDCAB) to the Government of the Czech Republic. There is the list of official scientific branches of compulsory use by all grant agencies in the Czech Republic and Food Science is not included in this list, see Classification of CEP and RIV Branches (see www.vyzkum.cz/). The only direct reference to” Food” in this list is made in Sector G ’Agricultural Science‘ under GM ‘Food Industry’, a fact that suggests that in the area of Food Science in the Czech Republic only industrial research exists (with all limitations of state support for such research). The basic and applied research in Food Science and Technology that is carried out in the Czech Republic is not recognized at all despite the fact that Czech scientists are partners in many European Research Projects because of the high quality of their research efforts and the existence of the Czech Journal of Food Sciences, see http://www.cazv. cz/. Research in Food Science and its support is limited and even suppressed. Its size and dimension does not correspond to the importance and impact of Food Science on human health and nutrition. This has to be considered as very short sighted and by no means politically correct because it completely neglects the needs of the consumer.
The members of the CCFoST have put in enormous effort to address this problem in contacts with the RDCAB since 1999 (when CCFoST was installed), always without any success. There is certainly the need for the international scientific community to intervene and to support CCFoST’s point of view. Support would be welcome in the form of letters with the statement that Food Science is to be recognized as a Scientific branch or as Statement of positions of Food Science in the individual countries and states. These letters can be directed to the Research and Development Council, Nabrezi Edvarda Benese 4, 118 01 Prague 1, Czech Republic, with a copy to the treasurer of the CCFoST, Dr Milan Houska, Food Research Institute Prague, Radiova 7, 102 31 Prague 10, Czech Republic; E-mail: email@example.com
IUFoST Welcomes Two New Members to the Union
LEBANON is represented by The Lebanese Association of Food Scientists and Technologists (LAFST), President Dr. Raja Tannous. The Lebanese Association was founded in 1996 to satisfy the needs of food scientists and technologists for an association focused on their interests. LAFST’s aim is to enhance the conditions of the food industry by the sound application of the sciences and technologies and by spreading knowledge concerning the technology of food processing. LAFST holds meetings and workshops each year, often in association with the Lebanese Syndicate of Food Industries, issues a quarterly newsletter, and has a number of projects underway related to cross-accredita-tion, food law, HACCP, and best business practices. To extend your welcome to LAFST, President Tannous’s e-mail address is firstname.lastname@example.org
UKRAINE has joined the Union through the Ukrainian National University of Food Technology (NUFT). The Ministry of Agricultural Policy of Ukraine and the Committee of the Supreme Council of Ukraine for Scientific and Educational affairs both lent their support to NUFT’s application. Founded in 1930, at present NUFT is the only higher education institution that trains specialists in virtually all areas of food science and technology. The Academic and R & D staff have ties with industry, government, other similar institutions both within Ukraine and internationally. Some of the ongoing projects are taking place with Russia, Poland, China, Germany, UK and France. R & D emphasis is on the development of theoretical fundamentals of food technologies, development of new progressive technologies, systems and mechanization, refinement of work processes, increasing efficiency. NUFT International Operations Director, Prof. Yaroslav Zasyadko can be reached at email@example.com
Prořle | Prof J Ralph Blanchřeld MBE
IUFoST Governing Council
Ralph Blanchfield originally trained as a chemist at Imperial College, London University
(there were no UK food science degree courses in 1940) and after entering the food industry in
1945, “evolved” into a food scientist through experience and personal study of chemistry as applied to food and the other contributory disciplines. He is a consultant with his own international practice for the past 23 years, after having previously spent 35 years in industrial food science & technology and management. His experience and expertise are in a wide variety of food products and processing technologies, and cover research, product/process development, analysis, quality control and quality assurance, food safety and food hygiene, production, marketing, labelling, food legislation, staff selection and acting as expert witness.
He was joint Editor and part author of the three earlier editions and Editor of the most recently-published 4th Edition, of the IFST Guide to Good Manufacturing Practice in the Food & Drink Industries; was joint editor and part author of the book Food Control in Action; editor and part author of the first definitive book on Food Labelling and author of numerous published papers relating to aspects of food science & technology, to the philosophy and ethics of its practice, to food legislation and to good manufacturing practice.
Professor Blanchfield has served the Institute of Food Science & Technology of the UK (IFST) in many honorary capacities, including as Honorary Secretary (1970-75), Vice-President (1976-78) and President (1979 and 1980). He is currently one of IFST’s Trustees, its Chairman of External Affairs, its Webmaster and Vice-Chairman of its Membership Committee that also deals with matters of professional ethics and conduct. In August 1996, he was awarded the first PROMED-MAIL Award for Excellence in Outbreak Reporting, “in recognition of his outstanding reporting of the BSE/CJD crisis”.
For several years he has led the IFST team drafting the successive updates of the IFST Information Statement on BSE. Apart from that and his consultancy work, his other major areas of current scientific interest and activity are food biotechnology, food allergens, acrylamide, food legislation, professional ethics, communication of food science to the general public and the contribution of food science and technology to adequate food availability for all.
He is Chairman of the UK Federation for Food Science & Technology (The UK adhering body
to IUFoST), a Vice-President of the European Food Law Association of the UK, and Adjunct Professor in the Department of Food Science and Human Nutrition, Michigan State University. He served for many years on the Board of the UK Council of Science & Technology Institutes (now Council of Science), on the Royal Society’s British National Committee for Food & Nutritional Sciences, and on the Council, Executive Committee and Research Co-ordination Committee of the British Food Manufacturing Industries Research Association (now known as Leatherhead Food International).
In 1979 he was made an Honorary Fellow of the Australian Institute of Food Science & Technology.
In 1980 he was elected a Fellow of the US-based Institute of Food Technologists (IFT) “for outstanding contributions in the field of food technology”. He served as Chair of the IFT Committee for Global Interests in 2001-2002. He was the 2002 recipient of the IFT’s prestigious Carl R. Fellers Award “To honor a member of IFT and Phi Tau Sigma who has brought honor and recognition to the profession of food science and technology through a distinguished career in that profession displaying exemplary leadership, service and communication skills that enhance the effectiveness of all food scientists in serving society”.
A Fellow of IFST since its foundation in 1963, its Honorary Fellowship was also conferred on him in 1983 “for outstanding contributions and distinguished service to food science & technology”. In 1997 he was honoured with an MBE in the Queen’s Birthday Honours List “for scientific services to the food industry” and also was the first recipient of the IFST’s Mounfield Award for “an outstanding contribution to the profession of food science and technology”.
In 1998 he was elected one of the first Fellows of the International Academy of Food Science & Technology, of which he was elected a Council Member in 2001 and is now its President Elect 2003-2006.
Ralph Blanchfield is one of the three UK delegates to IUFoST General Assemblies. He served for 11 years on IUFoST’s Constitution Advisory Committee and served as its Chair 2001-2003. From its inception in 1999 he has led IUFoST’s Service Delivery Centre 3. He has represented IUFoST at OECD Conferences on Genetic Modification and the International Council of Science (ICSU) Workshop on the production of an ICSU monograph on GM and is a member of the IUFoST Governing Council for 2003- 2006. He currently chairs the IUFoST Task Force on the joint IUFoST/FAO database for food science and technology research projects relevant to helping alleviate food insecurity in developing and transitional countries.
ISOPOL XV – XV International Symposium on Problems of Listeriosis
By Wilhelm Tham and Marie-Louise Danielsson-Tham Department of Food Hygiene, Faculty of Veterinary Medicine and Animal Science, SLU, Uppsala, Sweden
The XV International Symposium on Problems of Listeriosis (ISOPOL XV) was organized by the Department of Food Hygiene, Faculty of Veterinary Medicine and Animal Science, SLU in Uppsala, Sweden, September 12-15, 2004. The aim of the meeting was to gather people interested in the food- and feed-borne bacterium Listeria monocytogenes causing serious disease (listeriosis) in humans and animals.
Gustav Hülphers, a Swedish veterinarian and scientist, first described the organism in 1910. However, he only published his discovery in a Swedish Journal. The first translation to English of his original paper in Swedish was published in the ISOPOL abstract book, which was distributed to the delegates at this meeting.
The classical invasive form of listeriosis involves clinical manifestations such as encephalitis, meningitis, abortion, and septicaemia in both humans and animals with mortality as high as 20-30 %. While this form is mainly seen in immunocompromised individuals, there have recently been reports of a milder form of listeriosis causing febrile gastroenteritidis. Also healthy people may suffer from this form. It is believed that listeriosis may increase due to the new generation of ready-to-eat refrigerated foods with extended shelf life, which provide excellent growth condition for L. monocytogenes. Preventing contamination of foods with L. monocytogenes is, of course, the best way to solve the problems. However, to control L. monocytogenes various strategies are needed at all levels from pre-harvest through consumption. Cooperation and an open mind between different authorities and professionals, for example physicians, medical officers, veterinarians, researchers, public health officers, food producers, government ministers and departments are necessary. Our expectations were that ISOPOL XV would act as a catalyst and mediator and bring the different professional categories closer together and also that the meeting would increase the understanding and respect for each other’s knowledge.
What we learned
In total, 199 delegates from 30 countries attended the meeting, which included more than 150 presentations as lectures and/or as posters. Each day started with two plenary introductory lectures. The rest of the day, the delegates could choose between sessions dealing with applied or fundamental aspects of Listeria monocytogenes and listeriosis. Maybe the coffee breaks were as important as the lectures. In addition to the refreshments and exercise offered, there was the possibility to share different ‘‘problems of listeriosis’’, small or large, with other Listeria fans and to visit the poster area.
From an Italian research group we learned about risk assessment for listeriosis in consumers of Parma and San Daniele hams. Another lecture dealt with the first food-borne outbreak associated with L. monocytogenes in Japan and in a contribution from Finland we were told that the persistence of L. monocytogenes in a food processing plant appears to be the result of many factors interacting. In an Australian survey it was concluded that Listeria monocytogenes is not well understood by young mothers, for instance no one out of 83 was able to correctly identify the risk foods for pregnant women. From some presentations we understood that there is still a lot of contaminations in different foods such as in the “classical” sources -soft cheese, poultry meat and salmon but also in newer foods such as minced tuna, salted cod roe and bivalve molluscs. Thanks to new and more sophisticated epidemiological tools we are now detecting smaller and smaller clusters of disease. Those would probably have gone totally undetected 20 years ago. It is obvious that every outbreak will teach us something more about the disease. Despite the wealth of knowledge offered at the meeting there are still problems to be solved. For instance, we do not know if there is any safe level of Listeria monocytogenes in food. Despite all the genotypical work that has been done we do not truly understand the difference between epidemic and sporadic listeriosis. And it is unacceptable that the mortality from listeriosis is still 20-30%. We need a new attitude towards the very serious disease listeriosis.
After the meeting we received several e-mails from the delegates. The plenary speaker Prof. Jacques Bille sent one from Switzerland, in which he states that: ‘‘…it was a memorable event for the participants from all over the world. It was really the first time that basic scientists and applied science specialists came together and I see this move as a very positive change. A tremendous amount of new information was presented during this meeting’’.
The symposium was partly supported by IUFoST, to which we express our gratitude.
ISOPOL XVI will be held in the United States in February-March 2007 and Dr. Bala Swaminathan at
IUFoST Sponsored Events Report
CDC in Atlanta will be organizing the meeting. We wish him every success.
ISOPOL XVII and ISOPOL XVIII
While we do not know where ISOPOL XVII will be held, we hope that Dr. Sukhadgo Barbuddhe and his group in Goa, India could organize ISOPOL XVIII, perhaps in 2013. A country in Asia has never hosted ISOPOL.
ALACCTA Activities 2004-2006
Report by MSc Gisela Kopper, ALACCTA President
The XIII Latin American and Caribbean Seminar of Food Science and Technology was held with great success in Uruguay, the major event organized by the ALACCTA and its Uruguayan body. An atmosphere of friendship and professionalism surrounded the program activities that gathered more than 200 colleagues from the region: Argentina, Brazil, Chile, Costa Rica, Panama, Venezuela, Peru, USA and Uruguay.
The ALACCTA Seminar was highlighted with the opening lecture given by IUFoST President Mr Alan Mortimer and the closing lecture by Dr Ricardo Molins, Director of the Food Chemical Codex of the National Academy of Sciences from the USA. As a parallel activity to the Seminar, organized by INPPAZ (The Pan American Institute for Food
Safety), the first Regional Workshop on Food Safety turned out successfully and was transmitted directly by teleconference from INPPAZ headquarters conference room in Buenos Aires.
As usual, during the seminar days, ALACCTA held its Annual Meeting where the new authorities for the 2004-2006 periods were designated. Also, it was decided that the next XIV Seminar will be held in La Habana, Cuba in October 2006 and Brazil offered to organize the XV Seminar in 2008. Lead by Gisela Kopper, ALACCTA will be directed by Miguel García Roche (Cuba) as vice president, Cristina López (Uruguay) as secretary, Marcos Taranto (Uruguay) as treasurer, Franco Lajolo (Brazil) as international relations director, Floribeth Víquez (Costa Rica), José Miguel Bastías (Chile) and Ada González (Paraguay) as fiscals.
With a clear goal of positioning ALACCTA as the reference organization of Latin America and the Caribbean in food science and technology, the Directive is looking forward to reaching the following goals:
1. Foster an active participation of all ALACCTA members and to support the organization and
National Associations in the
countries where there are none.
1. 2. To develop an updated database of all ALACCTA members beginning with the directives and regional representatives of all the National Associations, including those prestigious colleagues internationally known.
2. 3. To improve the spread of relevant information, news and activities of the National Associations in all media, especially in the magazine “La Alimentación Latinoamericana”, the ALACCTA official media.
3. 4. To strengthen the Latin American Seminar, as it corresponds to the major ALACCTA event, with a standard and highly participative organization scheme.
4. 5. To organize new ALACCTA activities between the Latin American Seminars such as Workshops, Conferences, Meetings, to be realized alternatively in Northern and Southern American countries.
5. 6. To strengthen the relations with key organizations such as IUFoST, IFT, INPPAZ, FAO and IICA by organizing joint activities that fosters a permanent cooperation between our institutions.
6. 7. To present for sponsorship of international cooperation organizations. the project of “Latin American and Caribbean Network on Food Science and Technology” for the widespread, discussion, cooperation and training on specific topics in the region.
7. 8. Launch the ALACCTA website with updated information and data from each National Association and use it as media for virtual forums, workshops and distance training activities.
IUFoST continues to support short courses, workshops and conferences in the area of Food Science and Technology. Proposals addressing the critical needs of developing countries are given the highest priority. Any organization or individual may submit a proposal for consideration by the IUFoST Scientific Council, although preference will be given to representations from countries that are members of IUFoST. IUFoST’s contribution can be in the form of a) co-sponsorship b) advice, c) limited financial support.
A short letter, containing the proposed date, programme topic and justification, intended audience and competency of the proposer may be sent to the IUFoST Secretary-General, Subject heading: Scientific Council Request at firstname.lastname@example.org
Adhering Body News
By Prof C.A. Krishna, CFTRI Correspondent
White pepper from fresh green pepper
Pepper is a popular spice used in culinary preparations and processed food products. White pepper is preferred over black pepper in certain preparations by virtue of its delicate aroma and absence of black particles. Traditionally the white pepper is made by “retting” method, which has number of drawbacks. The CFTRI has standardized a process for production of white pepper that overcomes the traditional drawbacks.
In the present method enzymes are used for softening of the skin of pre-graded green pepper berries, followed by removal of the skin. This is a clean and hygienic process and the product is free from musty odour. Creamy-white pepper is obtained without using objectionable chemicals like sulfur dioxide. Under selected conditions of processing, the external energy input can be minimized, and the process can be made adaptable to field / farm level operations.
The advantages of this process are that it is clean and hygienic, delivering white pepper free from musty odour. The product is free from chemicals and it can be adaptable to field/farm level operations. There is no admixture in the final product and its by product can be used for a natural colourant and flavourant. A process patent has been filed.
by Prof Nils Bengtsson, Correspondent
SIK research strategies 2005-2007
SIK strategies and research priorities are reviewed at three year intervals, in active dialogue with our industry interests. The strategies for 2005-2007 are presented in a special eight page report, of which the following is an abstract.
The chief objective of research at SIK is to build competence and develop knowledge for the current and predicted needs and demands of industry. The questions involved in the development work and problem solving of a company are complex, and involve an ability to combine different competences and the transfer of technology and knowledge also from other areas. To meet these demands, SIK research is based on a number of key areas of competence:
Aroma chemistry, Material design, Microbial risk assessment, Environmental system analysis, Process design, Production development and Structure design, as well as on the building of networks with strong complimentary competence outside SIK, which necessitates maintaining a sound research competence of our own.
Within this framework, there has been a refocusing caused by new demands on industry, such as to meet the needs and exploit the possibilities raised by the strong health trend, requiring modification of existing products, but also the development of new ones. This requires knowledge in process technology, sensory quality characteristics, stability, process safety etc.; in our key competence areas listed above, as well as access to outside knowledge. This “interdisciplinary” approach is typical for the projects within all our prioritised research themes, which are, for the three year period 2005-2007:
. • Product design of tomorrow
. • Product safety and consumer trust
. • Technology development and production
In general, research within these themes starts out from the questions and needs of the food industry, but does also apply to other branches. Inter branch cooperation creates fruitful exchange of knowledge and technology. A selected number of our prioritised research areas within each theme are listed in the following. These priority areas are the starting points of projects that we will try to create during the new 3-year period. (Examples of such projects already in progress are given within brackets).
Product design of tomorrow
. • Methods to translate the wishes of the consumer to the sensory product specifications
. • Sensory perception in relation to the sensoric abilities of specific target groups (Sensory design and optimisation of consistency to promote health and well-being in elderly people).
. • Design of structures with unique properties. (Structure and mobility in heterogeneous systems).
. • Active and intelligent packaging
. • Microbiological risk assessment when designing new products
. • Design of flexible production methods
. • Process design and process optimisation for targeted product characteristics
. • Environmentally driven product design (New structures to improve grain legumes for food and feed)
Product safety and consumer trust
. • Contamination pathways of microorganisms, detection, identification and characterisation (Campylobacter infections in poultry).
. • Survival and activity of microorganisms on surfaces (Time temperature indicators for microbiological quality in the food chain).
. • Design of hygienic production methods, including automated handling of foodstuff (Heat generated food toxicants).
. • System analytical methods to ensure that food products do not cause unneeded environmental impact
Technology development and production
. • Flexible production technology: Methods for automated food handling and control
. • Optimisation of new and traditional processes (Energy conservation using microwave drying).
. • Production control to texture specifications (Use of ultrasound technology in-line).
. • Process design for controlled structure building and breakdown (Flow induced structure formation).
. • Environmental and efficient production technology for cleaning and hygiene
. • Design of environmentally driven process development and process integration (Reducing food processing waste).
Proceeds from New Book to Support Tsunami–related Relief Fund
“Food for a Hungry Child”
Central Food Technological Resource Institute (CFTRI) India and its International Training Centre conducted a massive programme of assembling and distributing food to tsunami victims. They have recently embarked on a related Care for the Hungry Child Programme, the objectives of which are illustrated by the name.
Following the International conference at Mysore in 2004, Academy Fellow, Prof Joseph Hulse was encouraged by Prof Swaminathan, Dr Prakash and others to expand a plenary paper on Sustainable Development from that meeting into a book length text: “Sustainable Development: Learning from the past”. This is now complete and delivered to a publisher in Bangalore. The text covers a history of international development
-multilateral and bilateral assistance to poorer nations
-since the Atlantic Accord, a 6000 year history of the development of biotechnologies essential to human survival: agriculture, food, pharmaceuticals and health services and the related industries; divergent concepts of sustainable development, economic, social, technological, food and agricultural; changing political policies and priorities related to and that restrict rational devel-
opment, plus commentaries on urban growth, waste and pollution of water, arable land and the atmosphere and their threat to future sustainable agriculture and food security. Prof M G K Menon, former Minister of Science and Technology and Past President of ICSU is composing the Foreword.
All proceeds from the book will be contributed to the Care for the Hungry Child Programme, sponsored by the Alumni of the CFTRI and the Training Centre.
It is the hope of all concerned that the Adhering Bodies of IUFoST will assist in promoting the book and thus provide urgently needed improvement to the health of many poor children. It is expected the book will be available by August 2005. A two -page brochure suitable for transmission by e-mail will soon be available. When finalised it will be provided to those of you who may be interested. Contact: Prof Joseph Hulse: email@example.com or Dr V Prakash: DIRECTOR@cscftri.ren.nic.in
Special Invitation: XXV International Workshop on Rapid Methods and Automation in Microbiology
Kansas State University, Manhattan, Kansas, June 16-24, 2005
Organised by Daniel Y. C. Fung, Director and Professor Inaugural Fellow of IUFoST
In this world of rapid changes, it is unusual to sustain an educational program for a Quarter of a Century on a highly specialized topic such as the International Workshop on Rapid Methods and Automation in Microbiology at Kansas State University. Little did I know that in 1980 when I initiated an academic university course on rapid microbiology that it will blossom into an internationally renowned program since 1981. To date, more than 3,500 scientists from 60 countries and 46 states have come to this workshop to interact with world-class scientists on the cutting edge of applied microbiology. In eight days of intensive activities, participants will receive training on the newest theoretical and practical applications of microbiological instrumentation, diagnostics kits, immunologic, genetic, PCR, biosensors, etc. concerning water, food, environmental, medical, industrial samples. Delightful social activities, receptions, picnics, tours will enrich the total experience of the participants. Members of IUFoST Adhering Bodies outside the USA will receive a 50% courtesy reduction on registration fee. Please contact Fung at firstname.lastname@example.org>
The MIFT-IUFoST conference ‘Focus: Food Science and Technology Updates’, organized by the Malaysian Institute of Technology (MIFT) held March 22 and 23, 2005 in Kuala Lumpur, Malaysia was a great success, attracting approximately 250 delegates representing industry, government, research institutes and academia. The Malaysian Institute of Food Technology, MIFT, is Adhering Body of IUFoST For the first time since its inception, the IUFoST verning Council chose Malaysia as the ue for its annual meeting (held March and 21). In conjunction with this meeting, FT, in association with IUFoST (and the aborating govern-hosted this Conference, giving pr the region the opportunity to interact with the IUFoST Governing Council (GC) on new trends and developments around the world.
IUFoST Governing Council Members contributed papers for the three sessions: ‘World Trends, Competitive Advantage and Regulations’; ‘Rheology and Flavour of Food and Food Ingredients’, and ‘Food Safety’. Malcolm Bourne, Academy President, John Lupien, Academy Fellow, IFT President, Herbert Stone and Ruud Valyasevi from FoSTAT, our Thai Adhering Body also participated in the very successful programme. (The full programme and PPT presentations are on the IUFoST website at www.iufost.org, under Technical Reports.)
There was also time set aside for the MIFT Council to meet with the IUFoST GC to discuss issues of particular interest to the Malaysian Institute and the conference itself ended with a forum on the topic of ‘Enhancing Professionalism and the Discipline of Food Science & Technology’. This was obviously a well-chosen topic, judging by the amount and enthusiasm of audience participation.
Thank you to all our colleagues at MIFT for ensuring that the IUFoST Governing Council meetings and MIFT-IUFoST conference would be unforgettable. President Nik Daud, Zahara Merican, Goh Seng Aun and Mardhiyah Hanim Mohd Rafdi were also superb hosts in our exploration of Kuala Lumpur and its surrounds.
Congratulations to SAAFoST, The South African Association for Food Science and Technology, for their successful bid to hold the IUFoST 2010 World Congress of Food Science and Technology in Capetown, South Africa during SAAFoST’s 50th anniversary year, from August 23 – 31, 2010.
A Speciřc Call For Action (Excerpts)
By Kenneth S. Marsh
IUFoST President, Alan Mortimer, published “A call to Action” in the Number 59, December 2004 Newsline which included a plea to help feed the world as an organization. I wish to support him in this plea.
As he [Alan Mortimer] implied, many individual efforts do not get recorded. IUFoST delegates, and specifically Fellows of the Academy continue to be a resource for global food efforts. I wish to propose a formal joining of these individual efforts into a recognized entity dedicated to reducing global hunger. This is really not tremendously different from efforts happening within the IUFoST community, but rather a means to expand this knowledge base beyond the food sci-ence/technology community.So the specific call to action starts with volunteers for the (Knowledge Research Centre) KRC, that is, members of IUFoST Adhering Bodies who agree to: A) Volunteer to share knowledge within their expertise to requestors from the LDC (we could identify suitable requestors if deemed necessary) via telephone, facsimile and email, B) Consult, as appropriate on appropriate technologies which require either a substantial time commitment (e.g. require development) or require country visits, C) Share experiences with others through the FAO/ IUFoST database. .The KRC will be a resource that pledges to help implement the good works already un.erway in the (Less Developed Countries) LDC. For more about this proposal, please visit Newsline on the IUFoST website at www.iufost.org for the complete text.