Caballero B. (ed.) Encyclopaedia of Food Science, Food Technology and Nutrition. Ten-Volume Set

Подождите немного. Документ загружается.

starter cultures in small cavities has significant impli-

cations on the entire fermentation and on the inacti-

vation of pathogens, which are often located in

distant areas of the food matrix. An even distribution

of bacteria in the sausage is important for optimizing

the shelf-life of fermented sausages, obtained by

adequately mixing the sausage ingredients and using

liquid starter cultures.

Some Typical Examples on the Market

0020 Pet foods have been on the market since the 1960s;

they are processed by blending and pasteurizing meat

byproducts, cereals, and other ingredients including

humectants (sucrose and propylene glycol), followed

by extrusion cooking techniques to form a variety

of products. Their shelf-life stability of more than

12 months is based on reduced water activity

0.85), heat processing, and addition of anti-

mycotics, most commonly potassium sorbate. Other

ingredients, such as sodium caseinate and starch, are

sometimes added for specific textural characteristics.

0021 There are many different traditional IM meats.

One example is salami, which is a fermented sausage

originating from Europe. Its shelf-life stability depends

on a specific sequence of the stabilizing factors pre-

servatives, redox potential, competitive microflora,

acidification, and a

. Early in sausage ripening,

nitrite added with curing salts inhibits the growth of

many bacteria, such as Salmonella spp. Nitrite levels

eventually decrease, but other bacteria continue to

multiply and cause a reduction in redox potential.

This inhibits the growth of aerobic organisms, while

favoring lactic acid bacteria, which produce acid

and reduce the pH of sausages. In long-ripened fer-

mented sausages, a

(0.90) becomes the main sta-

bilizing factor, as numbers of lactic acid bacteria

decrease with storage time, resulting in slight in-

creases in acidification and redox potential. Other

fermented IM meats are French saucisson, and

Turkish pastirma.

0022 Beef jerky or jerked beef (North America), lup

cheong (China), biltong (South Africa), and carne de

sol (South America) are examples of nonfermented

IM meats which are produced in different regions of

the world. Various combinations of factors contribute

to product stability, such as a

reduction by addition

of salt and sugar, mild heat treatments, vacuum pack-

aging, and preservatives. A variety of other ingredi-

ents, such as vinegar, pepper, coriander, and garlic,

are used for flavor and shelf-life improvements in IM

meats.

0023 IM fruit pastes and pure

es, intended for use in

candy, cookies, icecream, etc., have been developed

by treating various fruits (apricots, peaches, papayas,

etc.) with sulfur dioxide, dehydrating to a

0.70

and employing extrusion techniques. Meal replace-

ment bars (a

of approximately 0.60) are IMF

which contain a variety of ingredients such as milk

protein, soya protein, fat, flour, starch, sucrose, salt,

propylene glycol, and preservatives. Multitextured

shelf-stable products have been introduced as well,

including moist puddings in e

clair-type shells; ready-

to-eat breakfast cereals containing dried fruits; snack

bars with fruit fillings; and cookies with crunchy

exteriors and soft-moist interiors. Components of

multitextured foods initially have different a

and

equilibrate to a common a

during storage.

Factors Limiting IMF Stability

0024The significant effects of a

on chemical reactions

have important implications for the preservation

of IMF. The shelf-life of IMF can be limited by

nonenzymatic browning reactions, particularly the

Maillard reaction which is a condensation reaction

between the carbonyl group of a reducing compound,

mainly sugar, and a free-amino group. The reaction

can greatly affect food color due to the formation of

brown pigments during processing and storage. It is

also associated with toughening of texture, decreases

in protein quality, and slight increases in a

. Inversely,

certain Maillard reaction products have bactericidal

effects which contribute to product stability. (See

Browning: Nonenzymatic; Storage Stability: Param-

eters Affecting Storage Stability.)

0025Generally, as for most deteriorative reactions,

browning reaction rates increase exponentially with

increasing a

above the food monolayer due to an

increased mobility of reactants (Figure 1). Maximum

browning rates occur at approximately 0.65–0.75,

which is in the IMF a

range, and then the reaction

decreases as a result of reactant dilution and product

inhibition.

0026Variations in browning rate maxima are due to

differences in the physical and chemical structure of

IMF. Liquid humectants, such as glycerol or propylene

glycol, reduce browning in IMF by shifting a

maximas

from approximately 0.7 to 0.4–0.5. These humectants

appear to act as aqueous solvents, allowing greater

reactant mobility at lower moisture contents. Maillard

reaction rates also decrease with decreasing pH and the

addition of sulfur dioxide or sulfites, which are used in

IMF as browning inhibitors.

0027Free radical autoxidation of unsaturated lipids, and

other compounds, is another important shelf-life

problem of IMF. In the IMF a

range, lipid oxidation

rates generally increase with increasing water content

(Figure 1) due to greater mobility of reactants, dissol-

ution of precipitated catalysts, and swelling of solid

3340 INTERMEDIATE-MOISTURE FOODS

matrices, resulting in the exposure of new surfaces for

reaction. Hydroperoxides, formed during lipid oxida-

tion, decompose into secondary oxidation products,

many of which result in rancidity in IMF. In IM

meats, hydroperoxides and their products can react

with proteins and reduce their solubility. Carbonyl-

reducing compounds formed during oxidation reac-

tions can act as reactants in the Maillard reaction.

0028 Lipid oxidation in IMF is controlled by elaborate

packaging technology, using vacuum, modified or

controlled atmospheres to reduce oxygen contents;

and using oxygen-impermeable and opaque films to

reduce exposure to oxygen and light. In addition,

IMF often contain lipid-soluble antioxidants (e.g.,

butylated hydroxyanisole, BHA), which combine

with free radicals, or metal chelating agents, such as

citric acid. Sulfur dioxide treatments are used to

reduce losses of carotene and ascorbic acid in dried

fruits. (See Antioxidants: Synthetic Antioxidants;

Chill Foods: Effect of Modified-atmosphere Pack-

aging on Food Quality; Chilled Storage: Packaging

Under Vacuum; Controlled-atmosphere Storage: Ap-

plications for Bulk Storage of Foodstuffs.)

0029 The major microbiological spoilage problem,

limiting the shelf-life of many IMF, is xerophilic

mold growth with the associated risk of mycotoxin

production. Mold strains of Aspergillus and Penicil-

lium occur widely in the environment and cause

storage problems in many IMF (Table 1). Xerophilic

yeasts do not produce toxins, but may cause fermen-

tation and spoilage of some IMF.

0030 Temperature fluctuations in the commercial pro-

duction and distribution of IMF can cause condensa-

tion and increases in a

on product surfaces, which

are detrimental to product stability. This occurs when

products are transferred between environments of

different temperatures or are packaged while warm.

In addition, temperature differentials, which lead to

moisture migration within products, may occur in

lighted, refrigerated display shelves. These effects

have been associated with increased sporulation and

mycotoxin production of molds, such as Aspergillus

flavus and A. parasiticus at storage temperatures

between 25 and 40



Progress and Future Developments

0031 Some of the obstacles preventing large-scale develop-

ments of novel IMF are poor palatability due to the

relatively high levels of humectants required to lower

, as well as consumer health concerns and legal

difficulties associated with the use of antimicrobials.

There is also a growing trend in industrialized

countries towards minimally processed foods, which

require refrigeration.

0032However, certain developing countries are inter-

ested in simple and inexpensive conservation pro-

cesses based on combined factors, which give stable

products without refrigeration. A better under-

standing of the underlying principles of hurdles in

traditional IMF recently led to the development of

high-moisture fruit products (HMFP) in Latin Amer-

ica. Similar to most IMF, high-moisture fruits are

stabilized by several hurdles, including heat treat-

ments, pH reduction, and the addition of antimicro-

bials; however, the predominance of the a

hurdle

for preservation is reduced. These innovative prod-

ucts are tropical fruits, whether whole, pieces, or

pure

e; with a

above 0.92; and stable without

refrigeration. The developed processes are energy-

efficient and allow a better utilization of tropical

fruits. Other similar, higher-moisture products may

attract further research and consumer interest, due

to their reduced levels of humectants and improved

organoleptic quality compared with IMF or fully

dried products.

0033Certainly the enhanced knowledge of hurdle tech-

nology, allowing more effective combinations of pre-

servative factors, will be used to improve the quality

and safety of existing IMF and preserved foods in

general. Of great benefit to this research area and to

product design are the increased possibilities for pre-

dicting effects of combined factors by computer tech-

nology. As for other processed foods, well-defined

guidelines of good manufacturing practice and

Hazard Analysis Critical Control Point (HACCP)

principles must be a priority in the production of

IMF and other hurdle-stabilized products to insure

food quality.

0034Another possible area of development is the use of

edible coatings containing antimycotics or antioxi-

dants to enhance microbial or oxidative stability,

and reduce the overall concentration of additives in

IMF. Food films, often based on a high-molecular-

mass compound, such as starch, cellulose, proteins,

waxes, or fats, reduce the diffusion of preservatives

from food surfaces into food bulk. This can lead to

improved surface microbial stability allowing for

product formulations with slightly higher a

, lower

levels of humectants and improved palatability. De-

velopments in barrier films, which reduce moisture

transfer between components of different a

, will also

find applications in heterogeneous IMF.

0035In addition, research and development will con-

tinue to focus on naturally occurring food preser-

vatives. For example, bacteriocins and other

antimicrobial substances produced by a variety of

lactic acid bacteria may find applications in IMF.

Natural antioxidants from plant sources, such

as rosemary (Rosmarinus), are also being actively

INTERMEDIATE-MOISTURE FOODS 3341

investigated for potential applications in food preser-

vation. There is much research interest in encapsu-

lation and controlled-release systems for increasing

the effectiveness and range of application of many

natural preservatives.

0036 Finally, there will probably be more developments

of IMF for industrial use, as for example concentrated

food preparations (e.g., soup, sauce, or meal con-

centrates) that can be rehydrated, and directly used

in fast foods, restaurants, and other food service

industries. Certainly, novel IMF bakery products

with a variety of characteristics, such as moist texture

and long shelf-life, will continue to appear on the

market.

See also: Antioxidants: Synthetic Antioxidants; Bacillus:

Occurrence; Chilled Storage: Use of Modified-

atmosphere Packaging; Packaging Under Vacuum;

Controlled-atmosphere Storage: Applications for Bulk

Storage of Foodstuffs; Pasteurization: Principles;

Spoilage: Chemical and Enzymatic Spoilage; Bacterial

Spoilage; Molds in Spoilage; Yeasts in Spoilage; Storage

Stability: Parameters Affecting Storage Stability;

Sucrose: Properties and Determination; Water Activity:

Principles and Measurement; Effect on Food Stability

Further Reading

Baldwin EA (1999) Surface treatments and edible coatings in

food preservation. In: Rahman S (ed.) Handbook of Food

Preservation, pp. 577–610. New York: Marcel Dekker.

Davies R, Birch GG and Parker KJ (eds) (1976) Intermediate

Moisture Foods. London: Elsevier Science Publishers.

Erickson LE (1982) Recent developments in intermediate

moisture foods. Journal of Food Protection 45: 484–491.

Labuza TP and Saltmarch M (1981) The non-enzymatic

browning reaction as affected by water in foods. In: Rock-

land LB and Stewart GF (eds) Water Activity: Influences on

Food Quality, pp. 605–650. New York: Academic Press.

Leistner L (1999) Combined methods for food preservation.

In: Rahman S (ed.) Handbook of Food Preservation,

pp. 457–485. New York: Marcel Dekker.

Rockland LB and Beuchat LR (eds) (1987) Water Activity:

Theory and Applications to Food. New York: Marcel

Dekker.

Seow CC (ed.) (1988) Food Preservation by Moisture

Control. London: Elsevier Science Publishers.

Simatos D and Multon JL (eds) (1985) Properties of Water

in Foods, pp. 405–481. Dordrecht: Martinus Nijhoff.

Taoukis PS, Labuza TP and Saguy S (1997) Kinetics of food

deterioration and shelf-life prediction. In: Valentas KJ,

Rotstein E and Singh RP (eds) Handbook of Food

Engineering Practice, p. 381. New York: CRC Press.

INTERNATIONAL UNION OF FOOD SCIENCE

AND TECHNOLOGY

K A Buckle, The University of New South Wales,

Sydney, Australia

J S Meech, Oakville, Ontario, Canada

WHAT IS IUFoST?

0001 The International Union of Food Science and Tech-

nology (IUFoST) is the sole global, country-member

organization that represents more than 200 000 food

scientists and food technologists. It is a voluntary,

nonprofit association that links the world’s food sci-

entists and food technologists through international

cooperation and exchange of scientific and technical

information. IUFoST is a full member of the Inter-

national Council for Scientific Unions (ICSU), now

the International Council for Science. It works closely

with several United Nations agencies, such as the

Food and Agriculture Organization, World Health

Organization, Codex Alimentarius Commission and

International Atomic Energy Agency, as well as other

international organizations, to transfer technical

knowledge and strategies for basic and applied

research to the developing world.

0002IUFoST sponsors international and regional con-

gresses, conferences, symposia, and workshops held

in member countries, and promotes a safe, secure,

and wholesome food supply for the world’s increasing

population.

Origin

0003The profession of food science and technology is

generally agreed to have emerged in the USA in

the early decades of the twentieth century. The

subsequent formation of the (US) Institute of Food

Technologists (IFT) in 1939 and its successful devel-

opment and expansion led to the emergence of similar

associations in many countries during the following

20 years. In 1960, the UK government and several

British scientific societies hosted a conference in

London in commemoration of the centenary of the

UK Food and Drugs Act (1860) and the 150th

3342 INTERNATIONAL UNION OF FOOD SCIENCE AND TECHNOLOGY

anniversary of the publication in 1810 of Nicolas

Appert’s book (L’art de conserver, pendant plusieurs

anne

es, toutes les substances animales et ve

tales)on

the heat preservation of foods in sealed containers. In

the preceding week, Professor John Hawthorn, then

at the Glasgow Royal College of Science and Tech-

nology (later to become University of Strathclyde),

convened a symposium on recent advances in food

science, and discussions between several eminent UK

and US food scientists raised the concept of an

international food society. The first outcome of

discussions on the formation of an international or-

ganization was the First International Congress of

Food Science and Technology held in London in

1962 and organized by the Food Group of the Society

of Chemical Industry.

0004 The President of the Congress, Lord Rank, stated

in his Presidential address: ‘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.’

Following the Congress, an ad hoc International

Committee of Food Science and Technology (ICFoST)

was formed with eminent scientists from several

countries, to promote and foster international co-

operation in food science and technology. A Second

International Congress of Food Science and Technol-

ogy was held in Warsaw, Poland, in 1966. By the time

the Third International Congress of Food Science and

Technology (Science of Survival: SOS/70) was held

in Washington, DC, USA in 1970, ICFoST had de-

veloped a constitution and working arrangements for

an International Union. Professor George Stewart of

the University of California at Davis, USA, one of the

pioneering scientists associated with the preparations

of the previous decade, was the Founding IUFoST

President.

Membership

0005 IUFoST was inaugurated on 14 August 1970 with 20

nations as the founding membership (Table 1). The

present membership is 64 (Table 2). Membership is

open to all countries, and consists of one representa-

tive body, termed an ‘adhering body,’ from each coun-

try. The term ‘country’ is understood to be a defined

geographical area, or areas, that has an independent

science budget. Only one adhering body can represent

each such area. Adhering bodies can be a national

food science and/or food technology group, society,

or institute composed of food scientists and/or

food technologists and/or other professionals en-

gaged in food science and/or technology; an academy

of sciences, national research council, or similar

organization of scientists; an intersociety committee

or similar group representing two or more societies

composed of food scientists, and/or food engineers,

and/or food technologists; or a national committee

representing food scientists, food engineers, and food

technologists working in the field of food science and

technology.

0006Institutions may be admitted as Institutional Asso-

ciate Members, and commodity associations and

commercial enterprises as Corporate Associate

Members.

0007In addition to member country adhering bodies,

four Regional Groupings of adhering bodies have

been formed within IUFoST, each with an IUFoST-

approved constitution:

0008European Federation of Food Science and Technol-

ogy (EFFoST, formed in 1982);

0009Federation of Institutes of Food Science and Tech-

nology in ASEAN (FIFSTA, formed in 1988);

0010Eastern, Central and South African Associations of

Food Science and Technology (ECSAAFoST,

formed in 1991);

0011La Asociacio

n Latinoamericana y del Caribe de

Ciencia y Tecnologia de Alimentos (ALACCTA,

the Latin American and Caribbean Association of

Food Science and Technology, formed in 1986).

tbl0001Table 1 IUFoST founding member countries 1970

Australia Mexico

Canada Netherlands

Finland New Zealand

France Philippines

Hungary South Africa

India Spain

Ireland Sweden

Italy Thailand

Japan UK

Korea USA

tbl0002Table 2 IUFoST member countries 2001

Albania France Malawi Singapore

Angola Germany Malaysia Slovenia

Argentina Greece Mexico South Africa

Australia Hungary Mozambique Spain

Austria India Namibia Sweden

Belgium Indonesia Netherlands Switzerland

Botswana Ireland New Zealand Taiwan

Bulgaria Italy Nigeria Tanzania

Brazil Japan Norway Thailand

Canada Kazakhstan People’s Republic

of China

Trinidad and

Tobago

Chile Kenya Philippines Uganda

Costa Rica Korea Poland UK

Czech Republic Kuwait Portugal USA

Denmark Lesotho Qatar Vietnam

Egypt Lithuania Russia Zambia

Finland Macedonia Saudi Arabia Zimbabwe

INTERNATIONAL UNION OF FOOD SCIENCE AND TECHNOLOGY 3343

Member countries of these groupings are shown in

Table 3.

Purposes and Objectives

Vision

0012 The vision of IUFoST is: ‘To be recognized as the

international agency that most effectively supports

food professionals and other food sector constituen-

cies, meeting their needs and aspirations by continu-

ous refinement of a range of services, delivered

according to the specific needs of regions, countries

and of those we serve.’

Mission

0013 The mission of IUFoST is: ‘To be the leading

international agency in developing and facilitating

co-operative arrangements that bring sought-after

services to food professionals and other food sector

constituencies in different countries, thereby equip-

ping them to maximize the benefits of food science

and technology.’

Objectives

0014 The primary purposes or objectives of IUFoST are to

encourage and foster:

0015 international cooperation and exchange of knowl-

edge and ideas among food scientists and technolo-

gists;

0016 further development of and support for food

research;

0017 progress in the fields of theoretical and applied

food science for improvements in the processing,

manufacturing, preservation and distribution of

food;

0018the education and training of food scientists and

technologists; and

0019development of both individual professionalism

and professional organization among food scien-

tists and technologists.

Specific objectives aim:

0020to encourage world-wide exchange of ideas and

experience in the scientific disciplines and techno-

logical fields mentioned above, and specifically by

sponsoring international congresses and other

such regional and/or world-wide conferences and

symposia as may usefully serve this purpose;

0021to establish commissions and/or other functioning

bodies, as may be required, to deal with scientific

and technical problems in these fields on an

international scale, and to provide other means of

effective international cooperation;

0022to maintain, on a world-wide basis, cooperation

and coordination of effort with other international

scientific and technological bodies with common or

similar interests; and

0023to engage, as appropriate, in the publication of

journals, newsletters, proceedings of congresses,

symposia and conferences, and reviews of achieve-

ments in food science and technology.

In dealing with external constituencies, IUFoST is:

0024committed to upholding the highest professional

standards of scientists working in food science

and technology;

0025committed to nonaligned/global leadership in food

science and technology;

0026committed to a safe, wholesome, and accessible

food supply;

0027ethically unquestionable, unbiased, balanced,

independent, and honest;

0028a positive force for desirable change, forward-

looking, and professional;

0029sensitive to, and inclusive of, cultural differences;

0030financially independent of food industry lobby

groups; and

0031authoritative/learned in both scientific and indus-

trial food issues.

0032In dealing with external agencies, groups, and indi-

viduals, IUFoST recognizes that it has important rela-

tionships with, and responsibilities to, a number of

diverse organizations and groups: adhering bodies of

IUFoST; regional groupings within IUFoST; inter-

national agencies (such as FAO, WHO, Codex,

IAEA); community and consumer organizations;

food professionals; students; international scientific

tbl0003 Table 3 Member countries of IUFoST Regional Groupings

Regional

grouping

Member countries

EFFoST Austria, Belgium, Bulgaria, Czech Republic,

Denmark, Finland, France, Germany, Greece,

Hungary, Ireland, Italy, Lithuania, Netherlands,

Norway, Poland, Portugal, Spain, Switzerland,

FIFSTA Indonesia, Malaysia, Philippines, Singapore,

Thailand, Vietnam

ECSAAFoST Angola, Botswana, Kenya, Lesotho, Malawi,

Mozambique, Namibia, South Africa, Swaziland,

Tanzania, Uganda, Zambia, Zimbabwe

ALACCTA Argentina, Brazil, Chile, Costa Rica, Mexico,

Trinidad and Tobago

ASEAN, Association of South-East Asian Nations; EFFoST, European

Association of Food Science and Technology; FIFSTA, Federation of

Institutes of Food Science and Technology in ASEAN; ECSAAFoST, East,

Central and South African Associations of Food Science and Technology;

ALACCTA, La Asociacio

n Latinoamericana y del Caribe de Ciencia y

Tecnologia de Alimentos (Latin American and Caribbean Association of

Food Science and Technology).

3344 INTERNATIONAL UNION OF FOOD SCIENCE AND TECHNOLOGY

organizations such as ICSU; government agencies;

industry organizations and groups; opinion formers;

associate members; and countries and areas with an

insecure food supply.

Structure and Operation

Structure

0033 The principal structures within IUFoST are the Gen-

eral Assembly, Governing Council, Management

Committee, Scientific Council, and International

Academy of Food Science and Technology (IAFoST).

Advisory and other committees are also constituted

(Table 4). The Officers of IUFoST are the President,

the President-elect, the Scientific Council Chair, and

the Secretary-General, who also serves as Treasurer

and is an employee selected by the Management

Committee (Table 5). The Past President serves as

an ex officio member for the two years following

tenure as President. No more than two officers may

be citizens of the same nation.

0034General Assembly Members of the General Assem-

bly consist of delegates with voting rights represent-

ing each adhering body (one for each country) on the

basis of its annual financial contribution. The number

of delegates and ordinary votes (range 1–7) is deter-

mined on the basis of the annual fee payable.

0035The General Assembly meets biennially (previously

every four years until 1999) in conjunction with each

World Congress of Food Science and Technology. It

has final authority with respect to all matters of offi-

cial policy for and action by IUFoST. It is responsible

for setting policy and broad strategy; electing officers

(except the Secretary-General) and the Governing

Council for a two-year term; approving the fee sched-

ule for adhering bodies; appointing the Audit, Consti-

tution and Nominations Committees; electing the

Scientific Council from candidates nominated by

tbl0004 Table 4 Composition of IUFoST governing structures

General Assembly Governing Council and 1–7 Delegates of adhering bodies (one for each

country) allocated on the basis of a country’s financial contribution

Governing Council President, President-elect, Chair of Scientific Council, Secretary-General,

Immediate Past President (ex officio and nonvoting)

Management Committee President, President-elect, Chair of Scientific Council, Immediate Past

President (ex officio and nonvoting), Secretary-General (ex officio and

nonvoting), Chair of Audit Committee (ex officio and nonvoting)

Scientific Council Chair, Chair-elect, Past Chair, two Scientific Councillors, President (ex

officio and nonvoting), Secretary-General (ex officio and nonvoting)

International Academy of Food Science and

Technology

Elected group of independent distinguished food scientists and

technologists (Fellows) from whom IUFoST may draw nonaligned advice

on scientific matters

Audit Committee Five members, each from a different country and not holding an elected

position

Nominations Advisory Committee President-elect (Chair) and four members, each from a different country and

not holding an elected position

Constitution Advisory Committee Five members, each from a different country and not holding an elected

position

tbl0005 Table 5 Officers of IUFoST 1970–2003

Years President Secretary-General Treasurer

1970–74 G. Stewart (USA) E. von Sydow (Sweden) E. von Sydow (Sweden)

1974–78 J. Hawthorn (UK) E. von Sydow (Sweden) E. von Sydow (Sweden)

1978–83 J.H. Hulse (Canada) J.F. Kefford (Australia) J.F. Diehl (Germany)

1983–87 R.L. Hall (USA) J.F. Kefford (Australia) J.F. Diehl (Germany)

1987–91 E. von Sydow (Sweden) D.E. Hood (Ireland) F.E. Escher (Switzerland)

1991–95 D.E. Hood (Ireland) 1991–92 G.E. Timbers (Canada) F.E. Escher (Switzerland)

1992–95 J.P. Meyers (Canada)

1995–99 P.A. Biacs (Hungary) J.P. Meyers (Canada) F.E. Escher (Switzerland)

Secretary-General/Treasurer Chair, Scientific Council

1999 L. Marovatsanga

(Zimbabwe) J.S. Meech (Canada) D.R. Lineback (USA)

1999–2003 W.E.L. Spiess (Germany) J.S. Meech (Canada) D.R. Lineback (USA)

Deceased 1999.

INTERNATIONAL UNION OF FOOD SCIENCE AND TECHNOLOGY 3345

IAFoST; maintaining and approving changes to the

Constitution and By-laws; and ratifying decisions of

the Governing Council. It considers proposals involv-

ing international co-operative scientific programs and

activities, and approves methods to finance IUFoST

activities and reports of expenditures.

0036 Governing Council The Governing Council (previ-

ously the Executive Committee) meets annually to set

specific objectives and operational strategies for

IUFoST. It has general oversight of the activities of

the Officers and Management Committee, adopts

budgets upon the recommendation of the Manage-

ment Committee, sets fees for adhering bodies, ap-

points external auditors, selects the time and place of

international congresses and other such meetings

sponsored by IUFoST, appoints advisory committees,

and ratifies ongoing actions of the Scientific Council

and Management Committee. It often meets in con-

junction with symposia organized by adhering bodies

or regional groupings.

0037 Management Committee The Management Com-

mittee implements strategies to achieve the objectives

set by the Governing Council, including exercising

general supervision of the activities of the Secretary-

General, approving or modifying membership of

working groups and committees, preparing annual

reports and expenditures, and approving country or

individual member applications. It meets at least

every three months.

0038 Scientific Council The Scientific Council is inde-

pendent of the Governing Council and Management

Committee. It is responsible for maintaining the sci-

entific standard and integrity of all IUFoST activities,

including publicly released scientific statements and

the award of prizes. It recommends membership of

working groups and scientific commissions to carry

out specific tasks, and supervises the scientific output

of such groups. It meets at least annually.

0039 International Academy of Food Science and Tech-

nology The General Assembly, at its 7th meeting

in Budapest in 1995, accepted the recommendation

of the (then) Executive Committee to form IAFoST.

The Academy, which was formed in 1997, is a learned

society composed of elected members (Fellows) from

all parts of the world. Fellows are usually, but not

necessarily, affiliated with adhering bodies of IUFoST.

The Academy statutes provide that the President,

Secretary-General, and all past Presidents and Secre-

taries-General are automatically Fellows. The first

meeting of the Academy was held at the 10th World

Congress of Food Science and Technology held in

Sydney in October 1999. The Academy members

(Fellows) represent no organization and serve as

independent persons to provide a pool of scientific

expertise in food science and technology from which

IUFoST may draw advice. Nominated candidates are

elected in advance of each General Assembly, requir-

ing an approving vote by two-thirds of the voting

Fellows. The Academy nominates to the General As-

sembly candidates for the Scientific Council, provides

scientific advice to the President and Scientific Coun-

cil, and provides scientific advice to the President and

Scientific Council, and proposes membership of

working groups to the Scientific Council.

0040Audit Committee The Audit Committee establishes

appropriate accounting control procedures, recom-

mends external auditors, and ensures their independ-

ence. The Chair presents the annual audit of the

IUFoST’s financial affairs to the Governing Council.

0041Nominations Advisory Committee The Nomin-

ations Advisory Committee ensures that there are

nominated candidates of sufficient merit for all pos-

itions to be filled, and that the candidates collectively

meet the criteria for regional representation.

0042Constitution Advisory Committee The Constitu-

tion Advisory Committee formulates and presents to

the Governing Council and thence to the General

Assembly changes to the Constitution and By-laws

for the more effective fulfillment of IUFoST’s policies

and the conduct of its business. It also provides advice

to the General Assembly on the suitability of pro-

posed changes to the Constitution, as proposed by

adhering bodies.

Operation

0043The Constitution of the IUFoST was completely re-

vised and accepted by the General Assembly in Octo-

ber 1999 at the 10th World Congress in Sydney. The

Governing Council replaced the Executive Commit-

tee, and a Management Committee was established to

execute IUFoST business between Governing Council

meetings.

0044The General Assembly also adopted a Strategic

Plan to reposition the organization, so that it can

operate in a financially viable manner, while at the

same time adapting and growing to meet the chal-

lenges of the years ahead.

0045An Operational Plan describes the accomplish-

ments and challenges of IUFoST, and outlines proced-

ures taken by IUFoST to develop a management

system of service delivery centers (SDCs), each with

measurable objectives and a budget to achieve these.

3346 INTERNATIONAL UNION OF FOOD SCIENCE AND TECHNOLOGY

0046 With the review of the Strategic Plan in 1999, the

Governing Council established six SDCs identified by

IUFoST delegates at the 8th General Assembly in

October 1999. The SDCs are:

0047 SDC1: Continuing Professional Development (con-

ferences, workshops);

0048 SDC2: Information Services (journals, technical

publications, internet services);

0049 SDC3: Advice and Expert Opinion (consulting,

expert advice, international databases);

0050 SDC4: Food Science and Technology Development

(new technologies applications, regulatory tech-

nical standards, scientific needs);

0051 SDC5: Development of Professionalism (inter-

national standards on professional skills, strategy

development, relation to other unions, position

papers, status reports); and

0052 SDC6: Marketing and Support Services (promo-

tion of collaboration/interaction between research-

ers in different IUFoST countries).

Activities

0053 IUFoST conducts a wide range of activities in order

to achieve its objectives of fostering international

cooperation and exchange of knowledge and ideas

between food scientists and technologists throughout

the world. These are conducted in conjunction with

the adhering bodies and their regional groupings, or

with a range of other local, national, or international

organizations.

Congresses

0054 Until 1999, World Congresses of Food Science and

Technology were conducted approximately every 4

years in conjunction with the adhering body of the

host country (Table 6). From 2001, they have been

held biennially, commencing with Congress 11 in

Seoul, South Korea.

Regional Meetings

0055IUFoST has been associated with over 200 confer-

ences, symposia, seminars, workshops, training

programs, and short courses since its inception

in 1970, covering diverse topics in areas such as

food science, food technology, food engineering,

food microbiology, human nutrition, national and

international food law, food toxicology, product de-

velopment, and food security. Proceedings of many of

these activities have been published.

Declarations on Food Security

0056IUFoST has long recognized the role of food science

and technology in improving food security in the

developing world, especially in Africa and Eastern

Europe. The Victoria Falls Declaration, supporting

the plight of consumers in the developing world,

especially subSaharan Africa, was approved by dele-

gates at ICSAFoST ’94, the first international food

conference held in Zimbabwe in September 1994.

The declaration was based on the original declaration

from the FAO/WHO International Conference on

Nutrition held in Rome in December 1992, which

was endorsed by 159 states and the European Eco-

nomic Community (EEC). Following the 9th World

Congress of Food Science and Technology in Buda-

pest, Hungary in July–August 1995, the Budapest

Declaration, based on the FAO/WHO and Victoria

Falls declarations, was approved by delegates to the

IUFoST General Assembly. It states:

0057We, the delegates to the 7th General Assembly of

the International Union of Food Science and Tech-

nology (IUFoST), in reference to the Joint FAO/

WHO International Conference on Nutrition

(Rome, 1992) and its World Declaration on

Nutrition, declare our determination to work for

the elimination of hunger and reduction of all

forms of malnutrition throughout the world. We

recognize that access to nutritionally adequate and

safe food is the right of each individual. We also

declare our commitment to work with all other

organizations to ensure sustained nutritional

well-being for all people in a peaceful, just and

environmentally safe world. In this endeavor, we

recognize the central role of food science and tech-

nology in ensuring the year-round availability of

the quantity and variety of safe and wholesome

foods necessary to meet the nutritional needs of

the world’s growing population.

0058Despite appreciable worldwide improvements in

life expectancy, adult literacy and nutritional

tbl0006 Table 6 World Congresses of Food Science and Technology

Congress No. Year Location

1 1962 London, UK

2 1966 Warsaw, Poland

3 1970 Washington, DC, USA

4 1974 Madrid, Spain

5 1978 Kyoto, Japan

6 1983

Dublin, Ireland

7 1987 Singapore

8 1991 Toronto, Canada

9 1995 Budapest, Hungary

10 1999 Sydney, Australia

11 2001 Seoul, South Korea

12 2003 Chicago, USA

13 2006 Nantes, France

Congress dates were adjusted to avoid clashes with International Union

of Nutritional Sciences Congresses.

INTERNATIONAL UNION OF FOOD SCIENCE AND TECHNOLOGY 3347

status, we all view with the deepest concern the

unacceptable fact that about 800 million people in

developing countries – twenty percent of their

combined population – still do not have access to

enough food to meet the basic daily needs for

nutritional well-being. We are especially con-

cerned by the high prevalence and increasing

numbers of malnourished children under five

years of age in parts of Africa, Asia and Latin

America and the Caribbean as well as other parts

of the world. Moreover, 2000 million people,

mostly women and children, are deficient in one

or more micronutrients; babies continue to be

born mentally retarded as a result of iodine defi-

ciency; children go blind and die of vitamin A

deficiency; and enormous numbers of women

and children are adversely affected by iron

deficiency. Hundreds of millions of people, par-

ticularly young children, pregnant women, the

immunocompromised and the elderly, also

suffer from communicable and non-communic-

able diseases caused by contaminated food and

drinking water. At the same time, chronic non-

communicable diseases related to unbalanced

dietary intakes often lead to premature deaths.

Taken together, these diseases result in enormous

health care costs as well as important losses due

to reduced economic productivity. We recognize

that the contributions of food science and technol-

ogy are essential in solving many of these prob-

lems, especially those related to inappropriate

dietary intakes, food hazards and micronutrient

deficiencies.

0059 We recognize that poverty and limited access to

education, which are commonly the effects of

underdevelopment, are often major causes of

hunger and undernutrition. There are poor people

in most societies who do not have adequate access

to food, safe water and sanitation, health services

and education, which are the basic requirements

for nutritional well-being. To overcome these

problems, there is an urgent need to strengthen

the food science and technology base to support

food and agriculture sectors, especially in low-

income, food-deficit countries, in order to expand

and diversify food supplies, create income-earning

opportunities and generate local resources for

development.

0060 Slow progress in solving nutrition problems in

many countries reflects the lack of human and

financial resources, institutional capacity and

policy commitment needed to assess the nature,

magnitude and causes of nutrition problems and

to implement concerted programs to overcome

them. Basic and applied scientific research, as

well as food and nutrition surveillance systems,

are needed to more clearly identify the factors

that contribute to the problems of malnutrition

and the ways and means of eliminating these

problems, particularly for women, children and

aged persons. We recognize that food science

and technology inputs together with modern

biotechnology are essential in many basic and

applied scientific research programs. We further

recognize our responsibility to promote public

understanding of issues involving food science

and technology, so that public support and

acceptance allow the timely introduction of

beneficial applications of present and emerging

new technologies.

0061The right of women and adolescent girls to ad-

equate nutrition is crucial. Their health and edu-

cation must be improved. Women should be given

the opportunity to participate in the decision-

making process and to have increased access to

and control of resources. We recognize that, in

many parts of the world, women have a particu-

larly important role to play in food production,

handling and preparation.

0062We acknowledge the importance of further liber-

alization and expansion of world trade, which

would increase foreign exchange earnings and em-

ployment in developing countries. We recognize

the important role of food science and technology

in the establishment of standards, guidelines and

other recommendations of the Codex Alimentar-

ius Commission, including their acceptance by

national food authorities.

0063We recognize aspects of food science and technol-

ogy as integral components, both in the prepar-

ation of National Plans of Action for Nutrition

and in the formulation of economic development

plans and identify the following areas as being

especially significant:

0064promotion of the safety and quality of all foods;

0065reduction of pre- and postharvest food losses;

0066adaptation and improvement of traditional

foods and processes;

0067beneficial application of biotechnology and

other new technologies;

0068development and dissemination of improved

knowledge of food composition;

0069promotion of domestic and international food

trade;

0070development of food materials with improved

functionality;

0071more efficient and environmentally sustainable

food production and processes; and

0072education in nutrition, food science, and tech-

nology at all levels.

3348 INTERNATIONAL UNION OF FOOD SCIENCE AND TECHNOLOGY

8.0073 We support the active cooperation among gov-

ernments, multilateral, bilateral and non-govern-

mental organizations, academic bodies, the

private sector, communities and individuals to

eliminate progressively the causes that lead to

the scandal of hunger and all forms of malnutri-

tion in the midst of abundance. We, the adhering

bodies of IUFoST, representing professional food

scientists and technologists from 58 nations

throughout the world, are fully committed to

cooperate and collaborate with all parties in

achieving these objectives.

0074 We recognize that efforts to ensure safe and

adequate diets for the people of the world can

only succeed when social, cultural, political,

economic and educational components of the

problem are also addressed. We further recognize

that, in addition to adequate resources to assure

household food security, consumers must have

an adequate knowledge of the basics of food

safety and nutrition to protect their health and

to promote their nutritional well-being.

10.

0075 With a clear appreciation for the intrinsic value

of human life and in recognition of the right of all

individuals to safe and nutritionally adequate

food, we adopt this Declaration and affirm our

commitment as food scientists and technologists

to protect and promote the nutritional well-being

for all.

*Note: Words in italics are included in the FAO/

WHO Declaration.

Publications

0076 The IUFoST newsletter was first published in 1970. It

became Newsline with the 25th edition in March

1993 when it was first published as part of Lebens-

mittel-Wissenschaft & Technologie (LWT, Food Sci-

ence and Technology), a scientific journal owned by

the Swiss Society of Food Science and Technology and

published by Academic Press. Newsline is now pub-

lished three times per year and is available on the

IUFoST website (http://www.iufost.org). The Elsevier

journal Trends in Food Science and Technology is

also an official journal of IUFoST and EFFoST.

0077 In September 2000, IUFoST and its US adhering

body, the IFT, jointly launched the online electronic

magazine The World of Food Science, directed at

food scientists and food technologists at all levels in

the international arena. Its mission is:

0078 To inform the world community of food scientists, tech-

nologists, food regulators, governmental advisors, report-

ers and others interested in the promotion of a safe

and sufficient food supply through timely news of events,

business activities such as acquisitions, new products and

new markets, regulatory measures, government policies,

scientific and technological advances, and regional business

reports and developments. The magazine has a commit-

ment to be a premier vehicle for information about food

science and technology, to encourage interaction of food

scientists in the international community and to promote

the fields of food science and technology.

0079An international Editorial Advisory Board contains

members representing both IUFoST and IFT, together

with a senior staff officer of both organizations.

Relationship to other Organizations

ICSU

0080IUFoST was admitted as a Scientific Associate

member of the International Council of Scientific

Unions (ICSU) in 1981. During a hard-fought cam-

paign for recognition of food science, which was led

by Dr Ted Hood as President in the early 1990s,

the direct support of 12 International Unions and

12 National Academies of Science was eventually

achieved. IUFoST was subsequently elected to full

membership during the 25th General Assembly of

ICSU held in Washington, DC in 1996.

FAO/WHO/United Nations

0081IUFoST has close relationships with both the FAO

and WHO and has a standing invitation to contribute

to food-related programs and to make recommenda-

tions on FAO and WHO policies and activities. It

contributes to activities of the Codex Alimentarius

Commission, United Nations University and other

UN agencies such as the Organization for Economic

Cooperation and Development (OECD).

IUNS

0082IUFoST is collaborating with IUNS to compile a diction-

ary or directory of professional terminology in food

science/technology for nonEnglish speaking experts.

See also: Food and Agriculture Organization of the

United Nations; World Health Organization