Fortification of traditional foods to mitigate hidden hunger
In the second of this new series of IUFoST editorial columns, Charles Aworh, IAFoST President, looks at several key food processing needs for sustainable and healthy traditional foods in the African continent.
The vast array of diverse nutritious food products available in different parts of the world today is made possible by developments in food processing technologies. However, food and nutrition security remains one of the major challenges of the 21st century especially in developing countries where technological development is lagging behind. This is partly due to the capacity to preserve food.
Apart from low agricultural productivity (crop yield per hectare and output per unit animal), high post-harvest food losses due to handling practices, inadequate food processing facilities and weak supply chain contribute to food and nutrition insecurity in developing countries. Regrettably, advances in food processing and preservation have not been advanced in the developing countries to impact food availability, stability, safety and nutrition as in the developed world.
Editorial continues here
This column is available for reproduction, dissemination for the purposes of improving scientific knowledge with acknowledgement of source and author (IUFoST News Brief March 2023, Professor Charles Aworh, www.iufost.org).
‘Computer-Integrated Food Manufacturing’ subject of new IUFoST Scientific Information Bulletin (SIB)
30 March 2023 - IUFoST today released its latest Scientific Information Bulletin on Computer-Integrated Food Manufacturing about the global food science and technology community represented by more than 300,000 food scientists, technologists, engineers and related social scientists worldwide working with IUFoST. These Scientific Information Bulletins provide the scientific underpinnings on a subject of global interest, and they are made available for all concerned about the safety, dietary sufficiency and security of the world's food supply, including consumers, policy makers, enterprises of all sizes and types, other disciplinary groups. Further discussion and dissemination are encouraged.
Computer-Integrated Food Manufacturing (CIFM) is part of the digital transformation of food industry that has been underway for some time but is now accelerating. While it can include all aspects of food manufacturing, including planning and design, operations, manufacturing, and customer engagement, this article focuses on computer-aided food engineering (CAFE). CAFE typically involves the building of a physics-based virtual model of the product, process, or equipment. Such a model enables understanding and quick extraction of design sensitivity for improved optimization, faster time-to-market, and higher-level innovation. Although CAFE is challenging because of complexity and variability in foods, the changes it undergoes during processing, and its multidisciplinary nature, these challenges can be overcome, particularly due to the advances in mechanistic understanding and computing resources. Digital tools in CIFM, such as CAFE, digital twins, 3-D food printing, Internet of Things, and tools for systems-level decision-making, should improve efficiency, ensure food safety and security, and minimize energy usage and food waste. Industry-university collaborations, building virtual communities and investing of governmental resources can help accelerate CIFM.
Computer-Integrated Food Manufacturing was prepared by Ashim K. Datta, Professor, Dept. of Biological and Environmental Engineering, Cornell University, Ithaca, New York, USA; Bart M. Nicolaï, Professor, Biosystems Department – MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium; Olivier Vitrac, PhD, Researcher INRAE, Paris-Saclay Food and Bioproduct Engineering research unit, AgroParisTech, Massy, France; Pieter Verboven, PhD, Research manager, Biosystems Department – MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium; Ferruh Erdogdu, Professor of Food Process Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey; Francesco Marra, Associate Professor, Department of Industrial Engineering, University of Salerno, Fisciano SA, Italy; Fabrizio Sarghini, Professor, University of Naples Federico II, Department of Agricultural Sciences, Agricultural and Biosystems Engineering, Portici (NA), Italy; Chris Koh, PhD, PepsiCo R&D, Plano, TX 75024, USA; on behalf of, and approved by, the IUFoST Scientific Council.
The new Scientific Information Bulletin on Computer-Generated Food Manufacturing is available here.
Other titles in the series of IUFoST Scientific Information Bulletins are available online at:https://iufost.org/scientific-council/iufost-scientific-information-bulletins-sibs
International Year of Millets 2023: IUFoST Scientific Roundtable (SRD) March 31, 2023
This is the last chance to register for the IUFoST Scientific Roundtable Discussion focusing on Millets for Enhancing Agri-economy, Nutrition, Environmental, and Sustainable Development Goals and set for Friday, 31 March 2023.
The focus of this IUFoST - SRD would be to understand how Food Science and Technology can take the Challenges in the Millet Chain (MC) to deliver the needed end product to the consumer and the raw material for the food industries to make potentially nutritious, healthy and safe food products. The global experts will address the relevant issues in food science and technology applicable to millets and their role to enhance the global and regional awareness of dietary patterns with better nutrition and improved health through regular consumption of millets-based products. - Vish Prakash
Expert Speakers include Ismahane Elouafi, PhD – Role of Millets in a Dynamic Agroecosystem, FAO Chief Scientist; Ruth Oniang’o, PhD – Agricultural Diversity of African Millets, Founder and Director of Rural Outreach Africa, Kenya; CV Ratnavathi, PhD - Global Perspective on History of Production, Use & Agri-economics of Millet: Indian Institute of Millets Research, Rajendranagar, Hyderabad, India; Anoma Chandrasekara, PhD - Bioactives and Health Implications of Millet: Wayamba University of Sri Lanka, Sri Lanka; Peter Pressman, MD - Millet - Demystifying Health Claims: Peter Pressman, University of Maine, USA.
The Council of Early Career Scientists of IUFoST is presenting its position on Millets, represented by Jay Yadav Kant, during the Roundtable. More on this and how IUFoST members and associates can use these expert Scientific Roundtable Discussion outcomes coming soon.
Register here
https://us06web.zoom.us/webinar/register/WN_rqyd8ozPTMyTEafAIf7kMQ
Coming soon - Emerging Issues and Key Focus Areas in Food Science, Technology, and Engineering Higher Education – A Web Forum
Food studies is an interdisciplinary field involving food production, distribution, consumption, and social, economic, and environmental impacts. Food science, technology, and engineering have undergone a significant transformation over the past few decades. Moreover, the food industry faces numerous critical challenges ranging from food safety, sustainability, health, and nutrition to changing consumer preferences and global food security. The food industry needs a workforce prepared for the most recent technical developments and also highly skilled.
Working group 1.2, on Emerging Issues, Key Focus Areas, of IUFoST addresses education materials and methods on topics such as sustainability of food systems, emerging technologies, food safety, food insecurity, ethical considerations, among others.
The working group will soon be opening an international web forum. This forum will promote effective communication and sharing of information in the field. It will cover topics such as curricula development, education in specific world regions, opportunities of collaboration, research education-related topics, and industry collaborations.
A key element of Working group 1.2 of IUFoST is networking with several other organizations and working towards a new generation of food science, technology, and engineering professionals with the skills and knowledge required to drive innovation and reshape the industry.
Members, IUoST Working Group 1.2
Cristina L.M. Silva, Chair1 , Fátima A. Miller1, Mei H. Lui2, Adewale O. Obadina3, Chelo Gonzalez-Martinez4, Ferruh Erdogdu5, Estela O. Nunes6, Azis Boing Sitanggang7
1 Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; 2 National University of Singapore, Singapore;3 Federal University of Agriculture, Abeokuta, Nigeria;4 Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural, Universitar Politècnica de València, Valencia, Span; 5 Department of Food Engineering, Ankara University, Ankara, Turkey; 6 Embrapa Suínos e Aves, Videira, Santa Catarina, Brazil;7 Department Food Science and Technology, Bogor Agricultural University, Indonesia.
Council of Early Career Scientists (CECS) Perspective
The IUFoST CECS has launched their work for 2023 with a perspective on Millets that will be presented at the IUFoST Scientific Roundtable Discussion on Millets, March 31st. Numerous plans are in process that will engage young and early career scientists in issues and events of key importance.
You will be hearing soon about the Symposium planned for September 2023. For those wanting to be kept informed, please send along your name, association with the CECS (identify if through Adhering Body, Academy Fellow, with name) or Young Scientist award (secretariat@iufost.org) Subject: CECS.
The Council represents the College of Early Career Scientists, who are put forward by IUFoST national members, Fellows and from the selected representatives of Global Young Scientists who are invited to speak at the IUFoST world congresses.
Council members 2022 - 2024:
Elizabeth Arenas (Philippines) Co-chair), Artur Wiktor (Poland) Co-chair), Members: Dominic Agyei (New Zealand), Cynthia Cano Sarmiento (Mexico), Aziz Boing Sitanggang (Indonesia), Jay Kant Yadav (India).
Attention: Last Call for IUFoST Working groups, Task Forces, Adhering Body Councils and colleagues, College of Early Career Scientists, Fellows and Governance members
Call is underway for registration and completion of internal IUFoST information forms to facilitate the IUFoST Panels, Platforms, scientific actions and Expert Resource within IUFoST and IAFoST. Registration is open to those working within IUFoST and IAFoST or within the IUFoST national scientific members - our Adhering Bodies. Registration is the necessary first step. You will then be invited to complete the information form.
Register here
https://iufost.org/user/register
Please remember your username and password as you will be using them going forward to take part in Union activities.
IUFoST Supported Events
International Forum on Food Safety and Health 2023, IUFoST and CIFST
24 to 28 April 2023 - Beijing, China.
Contact: danxiaoya@cifst.org.cn
INNOVA 2023, 11th International Symposium on Food Innovation and Development
27 to 29 September 2023 - Montevideo, Uruguay
https://www.innova-uy.com
17th ASEAN Food Conference 2023 (AFC)
24 to 27 October 2023
Borneo Convention Centre, Kuching, Sarawak, Malaysia
Theme: "Future of Food In ASEAN: What’s Next?"
Abstract Submission deadline 15 May 2023
Jointly organised by the ASEAN Committee on Science and Technology (COST) and the Federation of Institutes of Food Science and Technology in ASEAN (FIFSTA)
https://afc2023my.com/
ISNFF 2023, Annual Conference and Exhibition of the International Society for Nutraceuticals and Functional Foods
10 - 13 December 2023
Sheraton Princess Kaiulani Hotel in Honolulu, Hawaii. For information and updates: www.isnff.org
IUFoST World Congress - the 22nd World Congress of Food Science and Technology
8 to 12 September 2024 - Rimini, Italy
Sign up to receive the latest updates from the congress website
https://iufost2024-italy.com/
