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

Opening Ceremony!

The Traditional Brazilian band camp drumming in…

The Dancers came to entertain and start the night…

The Ceremony began with one or two people saying a few words…

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)

Learning how to balance…

Not long after this photo was taken, the players were notified to where the football goals were…

Making the Cut!

The Food Scientists decide to take a more hands on approach…

The match ended with sweat, smiles and “sorry”

Registration Day

The main expocentres.

A few people turned up…

Cape Town Declaration

XVth World Congress of Food Science and Technology

Cape Town, South Africa

1. We, the delegates to the 13th General Assembly of the International Union
of Food Science and Technology (IUFoST) held in Cape Town on August
26th 2010, recognise the valuable efforts already made by IUFoST to
promote and set objectives and standards for our profession, and we call on
IUFoST to further strengthen our efforts by means of the following principles
while continuing to monitor and report on the outcomes.

2. We recognise that access to nutritionally adequate and safe food is the right
of each individual. Accordingly we re-affirm the commitment made in our
Budapest Declaration (1995) in which we recognised the indispensable role
of food science and technology and undertook to apply it in seeking to
ensure the world-wide year-round availability of the quantity and variety of
safe and wholesome foods necessary to meet the nutritional and health
needs of the world’s growing population. Of particular importance are:

  • promotion of the safety and quality of all foods;
  • reduction of physical and nutritional losses in the food value chain;
  • adaptation and improvement of traditional foods and processes, while respecting the traditional, ethical, cultural and religious aspects involved;
  • beneficial application of science and technology;
  • development and dissemination of improved knowledge of food composition;
  • facilitation of domestic and international food trade;
  • development of food materials with improved functionality;
  • more efficient and environmentally sustainable food production, processing and packaging;
  • education in nutrition, food science and technology at all levels.

3. We recognise that there are many factors currently contributing to or
aggravating food and nutrition insecurity: poverty, poor health, natural
disasters, poor soil, water shortages, use of food crops for biofuel, political
and economic factors, wars, corrupt or inefficient governments, and the
global economic crisis. Moreover, in decades to come, with the expected
substantial increase in the world population (9.1 billion by 2050), mostly in
the poorest and least developed countries, coupled with the possible effects
of climate change, the demand for food, water and energy will greatly
increase. Thus, combating food insecurity must address both the present
and growing future problems. Many of the foregoing factors are beyond the
ability of food science and technology to control, or its expertise to
ameliorate. We accept that the problem of food insecurity has huge political
and economic dimensions and will not be solved by food science and
technology alone nor even by science alone; but it will certainly not be
solved without the contribution of science and of food science and
technology.

4. We reaffirm our commitment to seek to ensure food safety and in particular
protection from chemical or microbiological contamination, both by applying
existing food science and technology knowledge and by gaining improved
knowledge through research.

5. We reaffirm our continuing responsibility for promoting food science and
technology education and training at all levels and through all appropriate
means

  • for the present and future generation of food scientists and technologists;
  • for those involved in food production, whether urban or village, at all stages of the processes of sourcing, manufacture and distribution;
  • by engaging with the general public, to help them understand and welcome the benefits resulting from the application of food science and technology
  • for policy makers to assist them in taking science-based decisions.

6. We reaffirm the need for ongoing active collaboration and exchange of
information with other bodies, including governments, multilateral, bilateral
and non-governmental organisations, academic bodies, research
institutions, the private sector, communities and individuals, but particularly
those of the sciences contributing to or related to the multi-disciplinary
subject which is food science.

7. We recognise our continuing responsibility to promote and encourage
professionalism, transparency, professional competence and professional
integrity among all food scientists and technologists.

This Declaration was approved by the General Assembly Delegates to the XVth World Congress of Food Science and Technology, held in Cape Town, South Africa, 2010.

The Link – http://iufost.org/cape-town-declaration

IUFoST Aims and Objectives

The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the worlds food supply.  IUFoST is a not for profit country member organization, each country represented by its national food science organisation.  IUFoST is one of 31 Unions worldwide elected to full membership in the International Council for Science (ICSU) and IUFoST represents food science and technology to other world bodies.

With over 65 members countries, four regional groupings EFFoST in Europe, WAAFoST in Africa, FIFSTA in Asia and ALACCTA in Latin America and representing more than 200,000 food scientists and technologists worldwide, IUFoST is the world voice of food science and technology.

IUFoST Vision is to Strengthen Global Food Science and Technology for Humanity

The IUFoST Mission is to promote international co-operation and information exchange, to provide education and training to food scientists and technologists around the world and to promote professionalism and profession organisation among food scientists and technologists.

IUFoST responds to worldwide needs by: 

Delivering educational programmes, student scholarships and opportunities for young scientists, as well as Distance Education, which currently being developed for Sub-Saharan Africa.

Providing scientific expertise through the provision of experts for short courses and workshops, and organizing conferences and symposia, in partnership with our Adhering Bodies, on important current issues such as food safety, security, traceability, and food defense.

Providing global leadership through our biennial World Food Congresses, guidelines for professional behaviour, and scientific information bulletins on currently important topics such as obesity, nanotechnology, biotechnology. These bulletins are used by government, industry and academia worldwide.

Stimulating exchange of knowledge in the international food science and technology community through the electronic magazine “The World of Food Science, the annual review of the state of global food science and technology, textbooks, world congress review papers and the Hunger Handbook applying food science and technology to improve nutrition and promote national development.

Representing scientific integrity as an authoritative global scientific voice representing the worlds food science and technology community. This includes endorsing and sponsoring programmes of scientific merit worldwide.

Maintaining the International Academy of Food Science and Technology (IAFoST)  to recognize individuals with outstanding achievements and leadership in the field.  These distinguished elected Fellows develop and accomplish initiatives related to adequacy and safety of the worlds food supply in support of IUFoST.