Category Archives: Day 2: August 6th Monday, 2012

Young Scientist Lecture – Dr. Cornelia Rauh

Glaucia Maria Pastore (Brazil) presents Young Scientist Award Winner Cornelia Rauh (Germany) with a certificate of recognition

Winner of the Young Scientist Award – Dr. Cornelia Rauh from the Friedrich-Alexander University in Germany is one of seven Young Scientists to win the Award. Dr. Rauh also won the opportunity to lecture during the Opening Plenary where she discussed ‘Mathematical modelling, numerical simulation and adaptive control of processes in food and biotechnology.’

These Young Scientists had to meet the criteria of:

  • A Candidate who best exemplifies food science and technology nationally
  • A Candidate’s ability to represent himself/herself in an oral presentation in a plenary setting
  • A Candidate whose focus exemplifies the Congress theme: “Addressing Global Food Security and Wellness through Food Science and Technology” with international application

The other Young Scientists to win this award are:

Fernanda Vanin (Brazil)

Chibuike Udenigwe (Canada)

Yeting Liu (Singapore)

Donna-Maree Cawthorn (South Africa)

Claudia Troeger (United Kingdom)

Lili He (United States)

Congratulations to all the winners!

Global Food Industry Awards

Following the Opening Plenary on August 6th, 2012 – IUFoST and a Jury of international representatives were pleased to announce the Winners of the Global Food Industry Awards in the Categories of:

  1.  Product and/or process innovation including industrialization of traditional foods
  2.  Package innovation, with specifics on the innovative part of the packaging and why it is important
  3.  Communicating science-related knowledge to consumers aimed at improving their lifestyle.

From left: Julio Nitzke (Brazil), Lim Chee Kian (Singapore), Luu Dzuan (President of VAFST) and Atef Idriss (Lebanonl)

The Winners of Product and/or Process Innovation are:

  1. Campbell Company of Canada with ‘Nourish’
  2. Beijing Hongluo Food Co. with ‘Tuckahoe Cake’
  3. Jumain Sataysfaction with ‘Asli Microwaveable Tender Chicken Satay’
  4. Unilever Ltd. with ‘Knorr Cook in Bags’
  5. VIFON with ‘Instant Crab Meat Meals’
  6. Kikkoman Food Products Company with ‘Shiboritate-name Shoyu’

Honorable Mention:

  1. Baixiang Food Group with ‘Instant Noodles of Fine Stew Series’
  2. Yantai Shinho Enterprise Food Co with ‘Soybean Paste’

The Winners of Package Innovation are:

  1. Forte Plastics with ‘Microwaveable/Conventional Oven Self Venting, Crisping and Cooking Bag’
  2. Industry-Bag with ‘Bag in a Tube’
  3. Unilever with ‘Knorr Cook in Bags’

The Winners of Communicating Science-related Knowledge are:

  1. Faire Cape Dairies with ‘Fair Cape Eco Fresh Milk Range’
  2. Abbott Laboratories with ‘Grow School’

Congratulations to all the Industries who were nominated

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A Word with the International Council for Science

You might be aware that the International Council for Science is the international organization that unites scientists from all disciplines, to help them work together towards being significant to society at large. In that sense, it was good to have IUFoST become a member. (IUFoST was elected to ICSU in 1998). Now it is one of 31 unions that forms this international organization, together with 141 countries.

All these people getting together and producing results, either through research or exchange or capacity building can improve the way science is relevant not only in a few places in the world but all over the planet. Such a Congress as this is widely significant because this is the way the International Council for Science (ICSU) comes alive. We see that the meeting together of established scientists with younger generations and students inspire those on how to go about providing more safe food for the whole planet, and this is one of the main drivers of sustainability. We are entering a world that will soon have 9 billion inhabitants. We must define a way to spread our resources more evenly in order to provide livelihood for all of those human beings in a more stable way, dealing with the only planet we have.

This is another problem, we are overusing the planet, we are not realizing this now, but this will cost future generations. We have the duty as Scientists to alert other contingencies of the urgency to get in a more stable relationship with the planet that sustains us. I think this is an extraordinary opportunity, a congress of 2800 participants and young people from Brazil, from all over Latin America and even outside Latin America and Delegations from over 40 nations. This really is the way in which the scientific community can get together in one specialty and start to work and find better solutions for the problems of the earth. This is the spirit of what ICSU is, to have these types of meetings available, to discuss how it should be.

– Professor Sergio Jorge Pastrana

(International Council for Science: Vice-President for External Relations)

Meet the Leaders of Today and Tomorrow

From left: Aman Wirakartakusumah (Indonesia), Pingfan Rao (China), Roger Clemens (USA), John Lupien (Italy/USA), Michael Knowles (Belgium), Juliano Lemos Bicas (Chair of Congress Student Committee), Geoffrey Campbell-Platt (IUFoST President), Michèle Marcotte (Canada), Walter Spiess (Germany), Delia Rodriguez-Amaya (Brazil), Karen Lapsley (Canada/USA)

Ten speakers from around the world gave their advice and perspectives on what makes a great leader, how to succeed, and spoke about their own personal journeys they’ve taken to get where they are today.

Here are a few highlights of what they had to say:

“I would encourage you to increase the right side of your brain, do things for fun and make sure you balance out the left side of your brain by doing things you enjoy.” -Aman Wirakartakusumah

“Never stop learning. Keep an inquisitive mind,  and never stop wanting to know more- this will lead you to much higher positions.” -John Lupien

“Be inspired by what you’re doing; how do you want to be, how do you want to contribute, these are two things you must ask yourself. Know what your strengths and your weaknesses are and lead from where you stand.” – Michèle Marcotte

Delia Rodriguez-Amaya

“You should be someone who is both productive and pleasurable to work with. Have the humility to go work in a lower position first before going to the top.” Delia Rodriguez-Amaya

“Opportunities may come but you also must make them. My career in science is based on advice I got: Never compete. The secret is to win but not compete- you have to find your own niche.” -Jose Aguilera

“Leadership is a privilege bestowed on you by people who believe in you. Be prepared to take or make every opportunity you can. One of the great things about food science and technology is that they enjoy it. We all eat, so we’re all stakeholders. Have passion, enjoy it, and work with others.” – Michael Knowles

Q & A with Jose Aguilera from Chile

Jose Aguilera at the “Meet the Leaders of Today and Tomorrow” session, chaired by Geoffrey Campbell-Platt

Q: What are you most looking forward to accomplishing or what you hope to be accomplished at this conference?

A: This is a very important conference because I don’t know of other conferences that have a such worldwide view of foods, other than maybe IFT and then ISFE, but this is in a sense the most important congress about science and the advances of food because it embraces all areas of food and is so international.

Q: What are your first impressions of the conference?

A: The first thing that impresses me is the attendance- there are just so many people. And so many young people which is very nice; the students are very important. Also I see a lot foreign students, which is always good, and as I said, the breadth of the subjects is what impresses me the most.

Q: Is there a particular role that you wish that young scientists would take both internationally and in Chile?

A: I can talk more from the point of developing countries, they are going through crucial things regarding foods, first of all we have to feed our people, and when we are feeding our people, now we are faced with a phenomenon that didn’t exist 20 years ago: poor people are getting fat, they’re getting obese, and even though they’re spending almost all of their money on little food, they’re getting obese, so that’s one issue.

Another issue is that most of our economy depends on exporting things like coffee, cocoa, wine, salmon, and so on and so we have to guarantee the quality of our foods, so there is a lot of work to do in our own countries about greener agriculture; we have to show the world that we are concerned about water, energy, and how we cultivate things, how we manage the slaughtering of animals and all that kind of stuff, the same things as all of the countries we want to export to, which may not be the way it’s done in other countries, so there are opportunities for our students to work helping our industry. Regulation is another area because have to comply with world regulations, we want to do world commerce, and that’s always more stringent and so that’s another challenge.

So building institutions is very important. In 2012, the first agency in Chile for food quality and safety was built- we didn’t have a safety authority for food before,  so institution building is a very critical thing back home.

Students and Young Professionals

One of the major focuses of the 16th IUFoST World Congress is the involvement of Young Scientists and Students. These individuals represent a wide variety of international organizations, universities, governments and industries which provide a number of new and different perspectives in the discussions of Food Science and Technology.  Having the opportunity to speak to some of these Young Professionals is important in understandings how the World Congress was able to influence them both on a professional and personal level.

I understand that the current trends and visions that the world faces are a fundamental aspect of development, which also build upon past experiences and lessons rather than fall on past mistakes. Having a concrete understanding of these trends will allow us to adapt in our countries and our own realities, in order to bring about new development, not only professionally but for the good of our people … Simply talking about the problems without action dismisses potentials solutions that provide both innovative and creative to opportunities to complex issues. It is important to use the best practices and models, which hold the most success to as many people as possible. Additionally to this, it is important to understand that it is not simply a difference between knowledge and people; the goal is to link people with international experts in order to maintain development, growth and knowledge. To be the best, we have to deal with the best while developing closer bonds, internationally to ultimately generate sustainable development!

– Jaime Orjuela

Very interesting things have been said so far in this Congress, and with this great opportunity my expectations have been already exceeded. I have been able to build upon past conferences, and of my experiences from the outstanding and remarkable experts that also attend these conferences. Their ability to express opinions from a multitude of different fields ultimately opens an entirely new perspective, a new horizon, which helps my development. The additions of these perspectives provide the knowledge that I can use on a daily basis.

As a professional on Food Science and Technology I couldn’t agree more with the philosophy of always keep learning, with both enthusiasm and leadership, in order to successfully communicate and grow. By these means of communication and innovation we can find success in the Food Science initiatives the world in undertaking.  In summary, I hope to continue my learning (Dr. John Lupien) and getting to know the leaders of today and their points of view, which will provide me with the proper tools so that I can help and contribute to the social, economical, political and scientific environment.

– Victor Eduardo Hoyos

For students like Javier Herrera Stanziola from the University of Costa Rica, there are aspects to this Congress, which he hopes will provide an number of opportunities for open dialogue between both Food Science experts and aspiring students. Being here and talking with other Food Scientists and sharing ideas is what makes these conferences so successful. Javier looks to continue networking, as he will share his experiences and knowledge with many of his international colleagues, because as we know, career and leadership development creates progress and more opportunities.

Participation in the World Congresses is one way to elevate the profession of food science and technology, to meet new colleagues, and to broaden our horizons.

-Daryl Lund (IAFoST President)