IUFoST Terms of Reference

The International Union of Food Science and Technology Inc. (IUFoST) is an international, non-governmental and non-profit scientific association of national organisations (termed Adhering Bodies), one from each member country, each one representative of food scientists and food technologists in that country. It is the global body for international food science and technology.

IUFoST History

Establishing an international organization of food scientists and technologists dedicated to the nutritional needs of the world’s people was informally discussed during the First International Congress of Food Science and Technology in 1962. President of the Congress was Lord Rank, a flour miller among other things, and in his presidential message he said: “If the potentialities of … food science and technology are to … culminate in the peoples of the world receiving a sufficiency of food that is … appealing and nutritionally adequate, then there must be international collaboration.” From this Congress emerged an International Committee of Food Science and Technology. The work of this committee culminated in the inauguration of IUFoST during the Third International Congress of Food Science and Technology in 1970.

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IUFoST Mission

To promote international co-operation and information exchange, to provide education and training to food scientists, food technologists and food engineers around the world and to promote professionalism and professional organisation among food scientists, food technologists and food engineers.

To strengthen global food science and technology for humanity.

IUFoST Objectives

  1. The objectives of the International Union of Food Science and Technology (IUFoST) are the encouragement and fostering of
  • international co-operation and exchange of (scientific and technological knowledge and ideas among food scientists and technologists, advise and consult with international organisations such as The International Science Council (ISC) of which IUFoST is a member Union, United Nations Educational, Scientific and Cultural Organisation (UNESCO), The Food and Agriculture Organisation of the United Nations (FAO), the World Health Organisation (WHO), the United Nations International Development Organisation (UNIDO) and other organisations of similar nature in the area of food science and technology.
  • further development of and support for food science and technology research;
  • progress in the fields of theoretical and applied food science for improvements in the processing, manufacturing, preservation, and distribution of food;
  • education and training of food scientists and technologists;
  • development of both individual professionalism and professional organisation among food scientists and technologists; and
  • co-operation with other international organisations whose discipline could have an influence on food science and food technology, e.g. water, soil, nutrition and chemistry.
  1. Objectives specifically as approved by the General Assembly Delegates to the XVth World Congress of Food Science and Technology, held in Cape Town, South Africa, 2010, as recorded in the Cape Town Declaration:

“We, the delegates to the 13th General Assembly of the International Union of Food Science and Technology (IUFoST) held in Cape Town on August 26th 2010, recognise the valuable efforts already made by IUFoST to promote and set objectives and standards for our profession, and we call on IUFoST to further strengthen our efforts by means of the following principles while continuing to monitor and report on the outcomes.

We recognise that access to nutritionally adequate and safe food is the right of each individual. Accordingly we re-affirm the commitment made in our Budapest Declaration (1995) in which we recognised the indispensable role of food science and technology and undertook to apply it in seeking to ensure the world-wide year-round availability of the quantity and variety of safe and wholesome foods necessary to meet the nutritional and health needs of the world’s growing population.

Of particular importance are:

  • Promotion of the safety and quality of all foods;
  • Reduction of physical and nutritional losses in the food value chain;
  • Adaptation and improvement of traditional foods and processes, while respecting the traditional, ethical, cultural and religious aspects involved;
  • Beneficial application of science and technology;
  • Development and dissemination of improved knowledge of food composition;
  • Facilitation of domestic and international food trade;
  • Development of food materials with improved functionality;
  • More efficient and environmentally sustainable food production, processing and packaging;
  • Education in nutrition, food science and technology at all levels.

We recognise that there are many factors currently contributing to or aggravating food and nutrition insecurity: poverty, poor health, natural disasters, poor soil, water shortages, use of food crops for biofuel, political and economic factors, wars, corrupt or inefficient governments, and the global economic crisis. Moreover, in decades to come, with the expected substantial increase in the world population (9.1 billion by 2050), mostly in the poorest and least developed countries, coupled with the possible effects of climate change, the demand for food, water and energy will greatly increase. Thus, combating food insecurity must address both the present and growing future problems. Many of the foregoing factors are beyond the ability of food science and technology to control, or its expertise to ameliorate. We accept that the problem of food insecurity has huge political and economic dimensions and will not be solved by food science and technology alone nor even by science alone; but it will certainly not be solved without the contribution of science and of food science and technology.

We reaffirm our commitment to seek to ensure food safety and in particular protection from chemical or microbiological contamination, both by applying existing food science and technology knowledge and by gaining improved knowledge through research.

We reaffirm our continuing responsibility for promoting food science and technology education and training at all levels and through all appropriate means

  • For the present and future generation of food scientists and technologists;
  • For those involved in food production, whether urban or village, at all stages of the processes of sourcing, manufacture and distribution;
  • By engaging with the general public, to help them understand and welcome the benefits resulting from the application of food science and technology
  • For policy makers to assist them in taking science-based decisions.

We reaffirm the need for ongoing active collaboration and exchange of information with other bodies, including governments, multilateral, bilateral and non-governmental organisations, academic bodies, research institutions, the private sector, communities and individuals, but particularly those of the sciences contributing to or related to the multi-disciplinary subject which is food science.

We recognise our continuing responsibility to promote and encourage professionalism, transparency, professional competence and professional integrity among all food scientists and technologists.

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IUFoST’s By-laws

IUFoST is a Not-for-Profit Corporation incorporated in Canada.

Please see the:

    • Current By-laws – The By-laws are currently in revision as agreed by the IUFoST General Assembly, August 2020.   Please contact the IUFoST Secretariat (secretariat@iufost.org) for information. 

IIUFoST Members (voting and non voting)

IUFoST is tasked with facilitating cooperation across Adhering Bodies and speaking as the world voice of food science and technology. As differentiated from Adhering Bodies, IUFoST aims to achieve broad global goals that benefit society at large through food science and technology. IUFoST fulfills this role through facilitating cooperation between its Adhering Bodies on a bi-lateral basis, assisting its regional groupings and using opportunities to link with other disciplinary groupings of special interest to the field.

Adhering Bodies (voting): IUFoST is open to all countries. Membership consists of one representative body, termed an “Adhering Body,” from each country. The term ‘country’ refers to food scientists and technologists representing a defined geographical area (or areas), which has an independent budget for scientific purposes. There is only one Adhering Body representing each such area or scientific community. Each Adhering Body exercises a votefor its national membership. The Adhering Body will be listed under a name that will avoid any misunderstanding about the territory represented. An Adhering Body is one of the following:

      1. a national food science and/or food technology society, institute, or similar group composed of food scientists and/or food engineers, and/or food technologists,
      2. an academy of sciences, a national research council, or a similar organisation of scientists,
      3. an inter-society committee, or similar group, representing two or more societies composed of food scientists, and/or food engineers, and/or food technologists,
      4. a national committee representing food scientists and/or food engineers, and/or food technologists of that country or a government named group working in the field of food science and food technology.

IUFoST’s Adhering Bodies agree that IUFoST and its regional groups are the instrument of choice for activities beyond their own borders, other than bilateral arrangements with another Adhering Body or where other bilateral arrangements or regional groupings already exist.

The members of the Board act and vote internally in the best interest of the international community through IUFoST and not on behalf of national interests.

Regional, Disciplinary and Student Groupings (non voting): The Formation of regional, disciplinary and student groupings within IUFoST is subject to ratification of their constitution by the General Assembly, and such ratification only occur if the proposed objectives are consistent with those of IUFoST. Regional, Disciplinary and student groupings may promulgate their own rules governing their membership.

Regional Groupings within the International Union of Food Science and Technology (IUFoST) form a pool of expert resource. The constituent bodies of a Regional Group make available regional food science and technology resources to the international community of food scientists and technologists through the global body of IUFoST. The objectives of these Regional Groups are those of the Union. The IUFoST General Assembly charters the Regional Group and gives it the special status of IUFoST Regional Group for the geographical area.

Regional Groupings of IUFoST (The European Federation of Food Science & Technology (EFFoST); The Federation of Institutes of Food Science & Technology of ASEAN (FIFSTA); North Africa and Middle Eastern Association of Food Science and Technology (MENAFoST); Western African Association of Food Science and Technology (WAAFoST); La Asociación Latinoamericana y del Caribe de Ciencia y Tecnología de Alimentos (ALACCTA) and such other regional groups as may be formed and approved by IUFoST from time to time) may be admitted to all activities open to the Adhering Bodies.

In accordance with IUFoST`s mission to strengthen the world community of Food Science and Technology, every effort is being made to integrate or closely cooperate with all groups active related to the discipline.  The Disciplinary and Special Interest Groups of the Union broaden IUFoST’s scientific base and increase IUFoST’s international impact as it is crucial to the profession and in the promotion of IUFoST’s mission for the global Food Science and Technology community to speak with a clear scientific voice on critical issues.

Disciplinary and Special Interest Groups of IUFoST to date:

International Society of Food Engineering (ISFE)

International Society of Nutraceuticals and Functional Foods (ISNFF)

International Society of Food Applications of Nanoscale Sciences (ISFANS)

International Food Research Collaboraiton (IFRC)

International Symposium on Properties of Water (ISOPOW)

Global Harmonisation Initiative (GHi)

Institutions and public/private enterprises (non voting) are admitted as Institutional Associates, and public/private associates respectively as approved by the Governing Council.

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IUFoST Activities       

      1. IUFoST pursues its Mission, Vision, and Objectives by means of, including but not limited to, international congresses, regional or world-wide conferences and symposia, co-operation with other international, governmental, and non-governmental scientific organisations, sponsorship of continuing professional education, technical assistance programs, publication and dissemination of scientific and technical information by means appropriate to the need, and provision of other services desired by those with whom IUFoST interacts.
      2. IUFoST maintains an Academy called The International Academy of Food Science and Technology (IAFoST) as one organ to accomplish its mission.
      3. IUFoST encourages productive bilateral arrangements between Adhering Bodies, and the formation of effective regional groups
      4. IUFoST publishes scientific journals, newsletters, Information Bulletins and/or proceedings of   congresses, symposia, or other types of meetings sponsored by it.
      5. IUFoST is a member of the International Science Council (ISC). It promotes and supports the objectives of ISC in the area of Food Science and Technology. Relations and cooperation with other ISC Unions and international bodies are encouraged, subject to ratification by the General Assembly.

 

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