Food Science and Technology Issues Around the Regions

This issue of The World of Food Science focuses on some aspects of food science and technology contributed by correspondents and adhering bodies from various regions of the globe. The status of food science and technology in China and West Africa is outlined, together with reports on topics such as technology transfer, new product development, the ISEKI Food Network in Europe, the latest food technology news from Sweden, and the launch of a new food science and technology journal in Brazil.

Following the theme of Food Security in Volume 6, and the importance of this topic for both IUFoST and IFT, a Food Security Update section has been introduced that can be accessed by a portal in the left hand margin of this home page. Articles and reports will appear on a regular basis. In this Volume we publish a Letter to the Editor and additional reports on aspects of global and regional food security, and notice of a forthcoming conference on global food security.

In the Association News section there is a report on the recent Annual Conference of the Australian Institute of Food Science and Technology, attended by six presidents of IUFoST Adhering Bodies and a number of international speakers.

In this volume we welcome Mr Rory Ryan from Ireland and Dr Herbert Stone from the USA as members of the Editorial Advisory Board, and thank Professor Malcolm Bourne (USA) and Dr Giuseppe Mazza (Canada) for their contributions to the Board over the past three years.

Contributions to all sections of future issues are welcome! Send them to Ken Buckle (k.buckle@unsw.edu.au) or to Victoria McIntyre (v.mcintyre@iufost.org), or to one of the Editorial Advisory Board members (details this page).

Ken Buckle
Chairman, Editorial Advisory Board

Status of Food Science and Technology in West Africa
The critical role that food science and technology plays in national development cannot be overemphasised in West Africa where high postharvest food losses, arising largely from limited food preservation capacity, is a major factor constraining food and nutrition security.

Review of Food Science and Technology in China
China has set the goal to provide a world-class education system for students majoring in food science and technology, and has established a multiple-level education system including higher education, postgraduate education and tertiary vocational education.

European and World Food Technology Development
This ISEKI_Food network has been expanding, demonstrating that international aspects of food science and engineering, as well as related subjects, are more and more important for governments, industry and the academia.

Technology News from SIK
The Swedish Institute for Food and Biotechnology technology news covers packaging, processing, microbiology, structure and material design, aroma and sensory, sustainable food production, and new Nordic development.

New Product Development in the Food Industry: Identifying Factors Linked to Success
In mature markets, successful new product introductions are becoming increasingly important for sustaining profitability and business growth, but evermore difficult to achieve due to increased levels of competition.

Innovation, Technology Transfer Tools for Improving the Competitiveness of SMEs
David Napper, an EFFoST member, was appointed chair of a special interest group working on some models in order to understand which measures could be taken to proactively contribute to Small to Medium Enterprises (SMEs).

German Federation of Food Science and Technology (GeFFoST) Formed
GeFFoST, the German Federation of Food Science and Technology, a new Adhering Body affiliated with IUFoST, has been formed by a cooperative arrangement between professional scientific societies active in the field of food science and technology and co-opted representatives of universities, research centres and government agencies.

New Journal Launched in Brazil

Elaboracion, Caracterizacion y Comparacion de Peliculas Comestibles en Base a Aislado de Proteinas de Suero Lacteo
El incremento del interés en alimentos de alta calidad con mayor vida útil y un menor impacto a nivel ambiental ha llevado al estudio y desarrollo de películas y coberturas comestibles y/o biodegradables.

Cambios reológicos del queso Colonia durante el proceso de maduración
El queso Colonia es un queso típico uruguayo, elaborado según los criterios de calidad y tradición quesera de los inmigrantes suizos radicados en la cuenca lechera del departamento de Colonia. En la actualidad no se reporta información publicada acerca de los cambios reológicos que ocurren en el queso durante su maduración.

• WFS Editorial Board

IUFoST Scientific Information Bulletins

• Best Practices in Risk & Crisis Communication
• Biotechnology & Food
• Bovine Spongiform Encephalopathy (BSE)
• Chemical Hazards in Food
• Equivalence in Food Safety Management
• Food Allergens
• Food Defense
• Nanotechnology & Food
• Obesity
• Safety, Risk & the Precautionary Principle
• Taking the Measure of Water
• Trans Fatty Acids

IFT Scientific Status Summaries

IFT Expert Reports

• Antimicrobial Resistance: Implications for the Food System

FAO Food Safety Risk Analysis: A guide for national food safety authorities

FAO/WHO guidance on the application of HACCP in small food businesses

WHO Food Safety - Five Keys to Safer Food Manual (English, French, Spanish, Russian, Chinese and Arabic)

IFST Information Statements

• Cryptosporidium
• Cyclospora
• Foodborne Viral Infections
• HIV/AIDS and the Food Handler
• Verocytotoxin -producing E. coli food poisoning and its prevention

• Joint IUFoST/FAO Database Relevant to the Food Needs of Developing Countries
• IFT Healthful Foods Directory
• IFT Services Directory
• IFT Food Technology Buyer's Guide