Welcome to The World of Food Science

Editorial Board Members

Welcome to the World of Food Science. We are pleased to join in a cooperative project with our U. S. Adhering Body, the Institute of Food Technologists, in renewing and revitalizing this electronic publication.

As we steadily move into a more globalized existence, it becomes increasingly necessary that we use rapid, modern methods of information transfer. This is made readily apparent by the importance of e-mail and the Internet. Being able to share information with our colleagues around the world is important to communicating and discussing advances in food science and technology, associated food safety and nutrition issues, and news of interest.

The World of Food Science is developed and designed to assist in such a communications effort. Various types of communications of interest to food scientists and technologists globally will be included in this publication. We welcome the opportunity to be involved with the IFT in bringing this information to you.

We hope that you will enjoy, learn, and frequently access and use the World of Food Science. However, an important feature for its success is your input as to types of information that you would like to see or need to be made available via this electronic journal. Only when you find value in this publication will it be of sufficient interest and use to warrant your further accessing it. That is very important to us and we hope you will keep us informed whether we are meeting your needs and, if not, what we need to do.

Again, welcome, and we hope you find this publication enjoyable, educational, and useful.

Geoffrey Campbell-Platt, IUFoST Secretary-General/Treasurer

Welcome to the World of Food Science, published jointly by the Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST).

This quarterly publication aligns with the strategic goals and objectives of our organizations and will provide you, our readers, with news and information about the food industry and our profession on a global basis. The Editorial Board and staff have worked diligently to ensure that World of Food Science meets these objectives.

As both organizations and individuals throughout the food science and technology profession are more and more involved in activities on a global basis, access to an array of information related to food becomes of increasing importance. Technological advances and the Internet enable us to communicate information through a variety of mechanisms and reach out ultimately to a broader audience.

We hope you will take advantage of the World of Food Science and find the information engaging, useful and relevant. Thank you in advance for taking the time to browse our site and please contact us with suggestions for future topics or issues.

Marianne Gillette, IFT President