1. How We See Ourselves and How Others See Us
 Key Words
 Themes
 Delegates Talk
2. Pre-Congress Meetings, Working Groups and Workshops
 Aflatoxin Management Workshop
 Young Scientist Workshop and Activities
 Food Safety
 Expert Panel on Food Security
 Education / Distance Education
 Future Earth – ICSU
 Food Engineering
 Emerging Issues, Scientific Information Bulletins
 Food Chemistry Focus Group
 Fresh Produce Working Group
 Religion, Ethnic and Ethical Food Working Groups
 Communication Forum
 Obesity Forum
3. Congress Programme Spotlight
 Distinguished Lecturer, Dr. Brian Keating
 Quotes re: Other Sessions
 Industry Leaders Summit
 Academy Session on Vision 2030
 Sustainability Sessions
4. IUFoST Awards
 New IAFoST Fellows
 Lifetime Achievement Awards
 Young Scientists
 Global Food Industry Awards
 President’s Award
 Student Competitions
5. Acknowledgements and Next Congress
1. How We See Ourselves and How Others See Us
Key Words:
*Vision 2030
*Food Science for Policy, Policy for Food Science
*The global representative for Food Science and Technology
*More than 300,000 food scientists and technologists
*Global Collaboration
*Issues Management
*The only elected representative of Food Science and Technology in the International
Council of Science (ICSU)
*Communications Strategies
*Food Safety, Food Security and Education
*Working Groups, Disciplinary and Inter-Disciplinary Programmes
*Leadership
*International Academy
*Aflatoxin Management Workshop
*Young Scientists Programme
*Awards and Recognition for Outstanding Achievement
The Mission: Strengthening Global Food Science and Technology
The themes running throughout IUFoST meetings and activities in and around the recent World Food
Congress focused on international collaboration and cross-disciplinary international responses to
urgent and future food-related problems. The following consistent messages emerged:
 IUFoST must continue to connect food science to policy and national and international policy
to food science.
 Partnerships with industry, policy makers, academics and other disciplines (including those
related to climate change and water resource management) and education are the essential
ingredients to food safety, food security and sustainability of food resources.
 It was agreed that the active engagement of industry is necessary for the development of
future food scientists and technologists, together with the urgent need for recognition
central and vital role of Food Science and Technology in Sustainable growth.
 IUFoST is the global body representing more than 300,000 food scientists and technology
and the only elected representative of food science and technology to the International
Council of Science. This scientific credibility and leadership must continue to be leveraged
with other international organisations, governments and industry.
Delegates Talk:
About Aflatoxin Management
"We can only work under IUFoST and we believe if IUFoST took charge ..we can realize the potential
that Africa has. We look forward to bringing a change to Africa from the scientific point of view that
has never been realized before and that is why we appeal that from every front we work together."
-George Ook'o, Kenya on behalf of the IUFoST African Young Scientists Network established
following the IUFoST Aflatoxin Management Workshop"
About IUFoST
"We know who we are and how we are perceived by others - our strength and pathway are through
capacity building. We will continue to leverage our name, which is our best capital."
- Pingfan Rao, IUFoST President 2012-2014
About New Focus Groups
"IUFoST is the only organization that can realize an international and intercontinental collaboration
in this discipline."
- Dr. Hans Steinhart regarding the establishment of the Food Chemistry Focus Group in
IUFoST
"We can discuss and harmonise activities through this Initiative to establish a Food Engineering
Coordination Group in IUFOST to provide Food Engineering relevant solutions to other international
organizations."
- Dr. Paul Singh
About International Council of Science (in which IUFoST is the elected global representative for Food
Science and Technology)
"A process is underway to build sustainable development goals for all countries, and we members of
ICSU are now participating and involved in collaboration panels on how to measure achievement building on an idea of the common future we want. Clearly, there is a very important connection with
food science and technology."
- Gordon McBean, ICSU President to IUFoST General Assembly
About the Academy and its Vision
" We have a pool of expert resource that can be utilized to help effect food science and technology
solutions globally. We must continue to gather activists."
- Walter Spiess, President of the International Academy of Food Science and Technology
(IAFoST)
About Vision 2030
"Essentially, we want to monitor the status of our professional discipline across the world. We have a
report (Vision 2030) that will be published. We intend to use it as a base document and extend (it).
We think that IUFoST is an international organization representing a very valuable professional skill
base, and we should use this international status to influence and communicate with other
international bodies and with national academies, national bodies and universities to raise our
profile and interest young people in the discipline."
- Anne-Marie Hermansson (Sweden) and Peter Lillford (UK), Fellows of the International
Academy of Food Science and Technology
About the Young Scientists
"Thanks for mentoring us and allowing us to share in the leadership that is here. IUFoST has the
leverage, the global coordination (unlike national organisations), to spread the word, to educate and
make change. IUFoST represents high tech and low tech. We are all educators in some role and so
enthusiastic about promoting best practices. We aim to be ambassadors for IUFoST and our country
organisations and assist in regional activities."
- Amy Proulx, Young Scientist (Canada)
______________________________________________________________________________________________
The International Union of Food Science and Technology (IUFoST) calls upon governments, industry,
international bodies and others to join in the work towards food security and safety and the elimination
of hunger for all. With a collective will it is possible and the more than 300,000 members of IUFoST have
pledged themselves to this goal. Join us.
For more information about IUFoST and its work contact secretariat@iufost.org. For IUFoST's mission
and vision, read the Cape Town Declaration.
__________________________________________________________________________________
2. Pre-Congress Meetings, Working Groups and Workshops
Meeting of the Technical Working Group of the Global Food Safety Partnership
The Technical Working Group of the Global Food Safety Partnership met in Montreal to coincide with
the World Food Congress and to take advantage of the global representation of the Food Science and
Technology community converging there. These two days of meetings were highly successful for the
IUFoST-led Global Food Safety Curricula Initiative.
IUFoST's Interim Report was well received. It highlighted preliminary data from global surveys on
current food safety programming and industry requirements related to food safety employee skills,
such as the need for further development of soft skills such as critical thinking, communicating
verbally and teamwork skills. Read more here.
Aflatoxin Management Workshop
The purpose of this Workshop was to inform food scientists worldwide within IUFoST interested in
Food Security about the latest developments in AFLATOXIN prevention and reduction and to discuss
ways of implementing latest technologies.
As a partner in the Global Food Safety Partnership, which is facilitated by the World Bank and
following the success of the first one-day Pre-Congress Mycotoxin Management workshop held in
Brazil in 2012 (Mycotoxin Management Network), IUFoST organised a one-day pre-congress
workshop (click here to view) focussing on aflatoxin prevention and reduction. The agenda of the
workshop was developed to discuss prevalence, health impact (humans, farm animals), analytical
techniques, and control/reduction methods related to aflatoxin contamination. Deliverables included
concrete proposals for action reported back to the IUFoST General Assembly, details of which will be
available in the next report.
Young Scientist Workshop and Activities
More than 150 young scientists participated in the pre-congress Young Scientist Workshop, led by
the eight Young Scientist Winners from with the support of Academy Fellow mentors and Governing
Council members. The Young Scientists were asked what they would do with five free hours to
devote to the advancement of food science and technology.
As Dietrich Knorr, co-organiser with Nigel Sunley, explained, it was interesting that their reply began
with "IF I had five free hours - and so, therefore, the challenge to engage young people is even greater
than we are aware". The Young Scientists came together with an extensive list of how they can
participate in the international food science and technology community; how their role as
ambassadors can encompass networking; and using social media to communicate food science to
students in primary and secondary education and as activists to follow and lead activities within
IUFoST. Specific actions are available in next report. The Young Scientists had the opportunity
through Wendy Hurp of Elsevier to learn more about "How to Publish" in a practical and useful
workshop.
Food Safety
The pre-congress sessions began with an overview on the Global Food Safety Curricula Initiative
(GFSCI), the initiative that World Bank representatives asked IUFoST to lead to develop and
harmonise core curricula for food safety programmes at the undergraduate and graduates levels
around the world. Also part of this initiative is the development of an IUFoST Food Safety Leadership
degree programme at the Masters Level. The GFSCI pertains to all of IUFoST programmes and
delivery systems.
The IUFoST Food Safety, Food Security and Education/Distance Education Committees and Taskforce
met in pre-congress sessions and reported to the General Assembly on future actions. A few
highlights regarding other Food Safety committee work included reports on IUFoST's food safety
work in China, begun and continuing on an annual basis at the request of the Chinese Government;
the scientific information bulletins highlighting vulnerable groups and food safety issues; and the
number of locations and requests for IUFoST to lead food safety efforts - including Ireland, Dubai, and
Colombia - and to conduct workshops related to food safety and meet policy makers in numerous
countries.
The newly formed Expert Panel on Food Security, led by Dr. Martin Cole, CSIRO, Australia, first
agreed that an interdisciplinary perspective was essential to the issues around Food Security. The
Panel's initial activities included organizing five sessions at the World Food Congress around
sustainability, ending with a panel discussion on future collaborative research needs on the final day
of the Congress.
The sessions revolved around global food demand scenarios and how to address them; reducing the
demand trajectory; filling the production shortfall; and avoiding losses from current production. Dr.
Chris Mallett, Vice President, Cargill, provided the introduction to the panel discussion by providing
an industry perspective on addressing sustainability issues. Panel members Peter Lillford, Michael
Knowles, Ruth Oniang'o, Hongda Chen, Dave Gustafson, John McDermott, Walter Spiess and
Catherine Bertini discussed some of the challenges ahead and how to address them. More will follow
in the next report. Among the issues identified were gender inequality, capacity building, new
technologies, and interdisciplinary challenges, including climate change.
Education/Distance Education
The IUFoST Global Food Safety Curricula Initiative (GFSCI) is long-term ambitious educational
programme to deliver food safety with a global approach and regional delivery. The critical first step
was to find out through a series of surveys to generate data on who is doing what in terms of
academic programming and industry opinion of the graduates of current programming in relation to
its needs and how to address them. This initiative complements IUFoST's general food safety work
and its Distance Education programme and brings together people from all around the world to
demonstrate that IUFoST provides a global effort and reach.
Another important element of the IUFoST Education programme is the Education Approval
process, which began when our regional body FIFSTA requested our assistance (all such IUFoST
work is undertaken by request).
IUFoST has a textbook in food science and technology and had established a core curricula with an
international committee a number of years ago. A programme recognition process of which one of
the essential parts is an onsite visit was initiated at the request of our regional body several years
ago. Recommendations are made in each case that are then reviewed at a later stage regarding
implementation. A number of institutions have been reviewed and approved and more are in
process. The IUFoST recognition helps the educational institutions applying for funding, industry
support and for the exchange of students and faculty between education institutions within their
countries and regions.
In the Distance Education-Assisted Training Programme (DEATP), IUFoST has to date created or
adapted 11 subjects for teaching fundamental principles of food science and technology to
participants through a mentor-moderated system. The level of the 11 courses delivered is aimed at
participants who are working in the food industry but do not have a formal food science and
technology educational background. The program has been tested over the last three years;
currently, a group of African students is working through both the Food Dehydration and Food Safety
modules under the mentorship of local and regional IUFoST mentors. There is a website containing
all the information and the courses are ready for widespread use.
The recommendation of the discussants is to make the material available on the website open to all,
to ask those using the materials to register their use as a mentor or participant, and to generate and
evaluate reports on use of the website. Further expansion of the programmes to other parts of the
world and generally scaling up the operations were the subject of the Distance Education meeting.
Read more here.
Future Earth - ICSU
Future Earth is a new ten-year international research initiative within the International Council of
Science (ICSU - IUFoST is the global representative for food science and technology within ICSU) that
will develop the knowledge required to respond effectively to the risks and opportunities of global
environmental change and to support transformation towards global sustainability in the coming
decades. Future Earth will mobilize thousands of scientists while strengthening partnerships with
policy-makers and other stakeholders to provide sustainability options and solutions in the wake of
Rio+20.
All three broad Future Earth research themes imply directly or indirectly topics related to Food
Science and Technology; for example, the theme "Global Development" focuses directly on food
related problems with its research program "CCAFS - Climate Change, Agriculture and Food
Security". The program is led by the International Center for Tropical Agriculture (CIAT), a member
of the CGIAR Consortium. ICSU President Elect Gordon McBean joined the group to discuss IUFoST
actions and contributions to the Future Earth Initiative.
Food Engineering
Discussion focused on the recommended establishment of a Food Engineering Coordination Group
within IUFoST. While food engineering, and particularly higher-level qualifications in food
engineering, has emerged as a discipline in its own right, its organisation at national, regional and
world level has a rather haphazard history. In order to harmonize the activities of the associated
organizations in the area of Food Engineering, such as ISFE (already a disciplinary group of IUFoST),
IAEF, ISOPOW and others, it seems appropriate to establish a Food Engineering Coordination group.
IUFoST needs a group that, besides integrating and coordinating the Food Engineering interests of its
associated organisations, will act as a competent partner in the complex discussions with the other
International Engineering organisations.
Emerging Issues, Scientific Information Bulletins
The IUFoST Scientific Council began commissioning Scientific Information Bulletins (SIBs) to answer
a need expressed by IUFoST Adhering Bodies for explanations of the scientific principles involved in
emerging and hot topics. These explanations are underpinned by the scientific expertise of the
authors of each SIB and include provision of key and scientifically reliable online and other sources of
additional information. Each SIB is prepared by an expert or small team of experts selected by the
IUFoST Scientific Council. Each is reviewed and approved by the IUFoST Scientific Council.
In this manner, SIBs present authoritative science on emerging and headline food science
issues. They are produced for legislators, consumers, food scientists, technologists, engineers, food
science departments and the more than 300,000 members of IUFoST Adhering Bodies worldwide.
The group discussed two recent SIBS on food for vulnerable populations, one of which is specifically
related to Food Safety.
Food Chemistry Focus Group
Food Chemistry is a science that interacts with many other disciplines that deal with food. It is
closely connected with food technology, food safety, nutrition, and microbiology, amongst others. As
a consequence, Food Chemistry is an essential part of IUFoST.
The rationale forfounding a platform of Food Chemistry is to ensure that Food Chemistry becomes
more fully visible within the big IUFoST family. The aim is further to initiate international research
projects, to improve the education in food chemistry and to identify topics for potential sessions in
IUFoST World Congresses. Specific topics discussed were
 New analytical methods; ie. molecular biological methods
 Rapid methods to determine food ingredients and/or contaminants
 Food allergies
 Reactions of food ingredients during processing and determination of resulting new
molecules
 New minor food ingredients; ie. conjugated and trans fatty acids
 Thermally induced toxicants
 Role of salt in chlorination of food components during processing
Fresh Produce Working Group
The Fresh Produce Group in IUFoST has been formed because fresh cut products are becoming
increasingly important in many countries. There are few product groups in the entire value chain
that are so intensely observed. The EHEC outbreak in Germany makes it clear that the issues must be
observed and resolved internationally. Given this, establishment of a group
that could discuss physiological, technological, and microbiological issues became a priority.
Some topics under consideration are
 Safe production of fruits and vegetables
 How can breeding influence the product quality
 What can be allowed to intensify the washing process
 How can the optimal atmosphere in the packages be calculated
 Technological issues such as cutting, etc.
 Modified atmosphere packaging (packaging material)

Physiological background
Religious, Ethnic and Ethical Foods Working Group
Religious, ethnic or ideologically driven requirements for the production of food are nothing new;
however, the last few years have seen significant global movements in the market segments affected,
the most important of which are organic products, vegetarian produce, and kosher and halal-certified
food. Numerous scientific and practical issues appear in the development and production of
appropriate foods that can be meaningfully discussed at an international level.
An IUFoST Working Group has been formed in this area and some of the topics under discussion
include
 Religious food like halal and kosher food
 Vegetarian and vegan food
 Do we need an ethic on nutrition?
 Is our view on food safety ethically acceptable?
 How far is the industry responsible to produce "healthy food"?
Communications Forum
The Forum, Food Science and the Consumer: Developing Strategies to Communicate, was co-chaired by
Nigel Sunley of the IUFoST Governing Council and Jerry Bowman, Vice President Communications,
IFT. This forum looked at communications strategies, including using new media, and case studies as
examples from around the world - South Africa, USA, China, Singapore and Ireland. The discussion
revolved around the broad-based impact of digital communications, rapidly changing news gathering
processes, social media proliferation, and globalization of communications. Through a variety of case
studies, presenters shared best practices and how to position food science and technology
strategically via various communications mediums to reach the right audience segments with the
right message.
Obesity Forum
The much debated issue of obesity was highlighted as part of the pre-congress programme. The
workshop adopted a novel format in which, after a brief introduction from the two facilitators - Nigel
Sunley from the Governing Council of IUFoST and Ibrahim Elmadfa from the University of Vienna,
immediate past President of the International Union of Nutritional Sciences (IUNS) - the discussion
was thrown open to the floor with most of the contributions coming from individual workshop
attendees rather than via a formal program of speakers. IUNS is IUFoST's corresponding global body
in the area of nutrition and the objective of the workshop was to discuss the role of food science and
technology in combating the obesity epidemic and also how the food science and nutrition
professions could work better together on this issue. Outcomes will be presented in the next report.
3. Congress Programme Spotlight
IUFoST Distinguished Lecturer, Dr. Brian Keating, spoke about Food Science and Food Security:
Exploring the Common Ground to the assembled delegates on the first morning of the congress. Dr.
Keating delivered key messages to the food science and technology community, highlighting that the
revolution ahead for the global food and agricultural system is as challenging as the world faced in
the 20th Century. He noted that in looking back, a relatively simple "Green Revolution", as
remarkable as that was, was enough to save billions from hunger.
Looking forward, we are going to need more of a "Rainbow Revolution" - no single solution pathway
will be sufficient. Efforts at demand reduction, production increase and sustaining the foundations of
productivity are all going to be needed. Agricultural science and food science will need to forge new
partnerships to achieve these goals and to transform food security to nutritional security.
The Distinguished Lecture traditionally is followed by the Fellows Induction Ceremony and at this
ceremony 30 distinguished Fellows were welcomed into the International Academy of Food Science
and Technology.
Sessions on Nanotechnology, Food Engineering, Water in Food, Nutraceuticals and Functional Food
and Food Research, Food Microbiology, all IUFoST Disciplinary Groups, were featured in Congress
sessions, including an ICSU (International Council of Science)-funded session featuring members of
the ICSU Biounions on the subject of nanotechnology.
Quotes re: Other Sessions
"Two interesting views of enhancing the value of pulses for nutrition, health, income and
sustainability from India and the Pulse growers from Canada."
"An excellent overview of threshold for allergens with latest development away from zero tolerance."
"Traditional knowledge and nutrition and health are so much related. A holistic approach is critical,
from a cellular angle of its effect on health and lifestyle and immunity. The role of wrong food or feed
has an effect on health and the ecosystem and dynamics of health."
"We need new directions in cholesterol thinking. New formulations containing phytosterols have
better LDL lowering capability..."
"Excellent presentations on different packaging concepts - innovation, barrier and mechanized
properties."
"Controversial issues using example of omega-3 fatty acids and their health benefits were exposed."
"Intense research into gluten-free delivery products has two key drivers: 1) increasing number of
Celiac disease patients; 2) low availability of wheat in certain parts of the world."
"Non-thermal technologies can be adapted to suit individual consumer needs."
"The use of international FAO/WHO Codex Alimentarius food standards, guidelines and
recommendations and related FAO/WHO expert information is an appropriate staring point for
preparing harmonized national food quality and safety regulations."
"Benefits of nanotech include more nutritional food, reduced environmental impact, lower waste,
sustainability, improved food security, better packaging - benefits about to show up but may not be
highlighted as nano-enabled because of public misinformation."
The Industry Leaders Summit on Monday evening of the Congress brought together leaders from
Nestle, Coca-Cola and other companies to talk about issues facing the food industry, what the future
holds, and how to resolve these challenges together. Each speaker addressed the Congress "Research
that Resonates" theme in terms of how research is important to their respective companies and
reflected upon the importance of understanding the successful commercialisation of innovation.
Other topics included future challenges in research, present and emerging issues, consumer
acceptance of new technology, and the activist environment The following round-table/question and
answer session showed that there is still room for better communications at all levels, as well as for
further improving private-public partnerships.
The Academy Session on Vision 2030
The key drivers and issues facing food production and security on a global basis are well known.
Growth, Security, Sustainability, Diet and Health are global headlines. To achieve any of these aims,
the role of best practice in food manufacture and the distribution of safe, stable foodstuffs requires
the contribution of Food Science and Technology (FS&T) with its interdisciplinary skills, and an
educated and trained workforce will be crucial.
What is NOT known is whether and how regions, nation states, and global food businesses are
developing individual strategies to cope. As a result, the future role of FS&T in future Societal and
Technological challenges is unclear, and individual regions and nation states may have different
objectives and visions for their future. The aim is to 'map' the current state of affairs from which
collaboration, change of programmes, and best practice in food research, technology and innovation
worldwide can be recommended. This was the subject of the International Academy of Food Science
and Technology (IAFoST) session on Vision 2030, which featured the Academy report about to be
released on Global Visions for the Role of Food Science and Technology to Meet Societal and
Technological Challenges. (Outcomes and further actions in next report).
The five Sustainability sessions (reference Food Security Expert Panel pre-congress session)
finished with the expert panel on future research needs. Chris Mallet, VP Cargill, gave a view of a
global company sourcing and supplying biomass for both food and industrial needs. He drew
attention to the dangers of economic disruptions by failures in commodity crops by climatic changes.
The role of large companies will be to smooth out spikes in pricing by anticipating problems
worldwide. He made the point that biofuels sourcing was already moving to utilise non-food crops
and wastes for bioethanol, and that the increased requirement for calories for human food
represented only a small change in total world production. It is the changes in dietary quality that
represent the real threat.
The panel took questions from the floor. The use of genetic engineering in crop improvement was
raised. The panel recognised that rapid improvements in security could be expected from new traits
such as drought resistance and that health benefits can also be expected from metabolome
engineering. Many countries are expected to implement these benefits, and safety regulation is now
strong and needs global harmonisation. Nonetheless, some resistance to this technology remains but
is already leading to higher prices of non-GMOs.
Losses and waste along the chain must be reduced but require different action in the developing and
developed world. The former can be helped by infrastructure improvement, development of supply
chain, both local and international, and by education, and transfer of best practice. In the latter,
consumers need to be educated and assisted to improve their purchasing and use habits, whilst
better trade agreements between producer, manufacturer and retailer need to be developed to avoid
unnecessary losses.
All panelists agreed that IUFoST, with its global presence, has a significant opportunity to advise
nation states on the need for strategies encompassing science and technology, within commercial
supply chains and in professional and public education and training.
4. IUFoST
International Academy Fellows
The following 31 new Fellows were inducted into the International Academy of Food Science and
Technology (IAFoST):
Jozsef Baranyi (UK); Sam Chang (USA); Junshi Chen (China); Steven Feng Chen (China); Been-Huang
Chiang (Taiwan); Antonio Delgado (Germany);Darunee Edwards (Thailand); Thomas Gill (Canada);
Maria Beatriz Gloria (Brazil); Stephen Guilbert (France); Richard Holley (Canada); Yen-Con Hung
(USA); Yao-Wen Huang (USA); Lekh Juneja (Japan); Ulrich Kulozik (Germany); Monique Lacroix
(Canada); Lim Chee Kian (Singapore); Luu Dzuan (Vietnam); Brian McKenna (Ireland); Maria Angela
Meireles (Brazil); Sangsuk Oh (Korea); Hosahalli Ramaswamy (Canada); Alan Reilly (Ireland);
Roderick Ryan (Ireland); Sam Saguy (Israel); Shridhar Sathe (USA); Makoto Shimizu (Japan); Nigel
Sunley (South Africa); Pamela Tom (USA); Erich Windhab (Germany/Switzerland); Brian Keating
(Australia)
Fellows elected to IAFoST are acknowledged by their peers as outstanding representatives of
international food science and technology. The IAFoST collectively forms a pool of scientific expertise
in food science and technology from which IUFoST draws non-aligned expert advice on scientific
matters. Fellows serve as independent persons to work and promote high standards of ethics and
scientific endeavours. They are at the forefront of IUFoST, helping to strengthen global food science
and technology for humanity.
___________________________________
Lifetime Achievement Awards
The Lifetime Achievements of four scientists were acknowledged with Awards for their outstanding
service to IUFoST and its mission over many years. They are:
 Professor J. Ralph Blanchfield
 Dr. David Lineback
 Dr. Vishweshwaraiah Prakash
 Professor Dr. Ing. Dr. h.c. Walter Spiess
___________________________________
Young Scientists
Eight Young Scientists were chosen by an international jury to speak to the World Food Congress on
their research fin dings:
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Dr. George Ooko Abong', University of Nairobi, Kenya
Dr. Ranga Rao Ambati, University of Malaya, Malaysia
Dr. Miguel Ãngelo Parente Ribeiro Cerqueira, University of Minho, Portugal
Dr. Pin Rou Christine Lee, Shiro Corporation Pte Ltd (A Subsidiary of Aztech Group Ltd),
Singapore
Dr. Patrick Njage, University of Pretoria, South Africa
Dr. Amy Proulx, Canadian Food and Wine Institute Research Centre, Niagara College, Canada
Dr. Kai Reineke, Leibniz Institute for Agricultural Engineering, Germany
Dr. Uthaiwan Suttisansanee, Mahidol University, Thailand
Each Young Scientist presented his or her research to a global audience of delegates from across
academia, industry and government. They also inspired the next generation in a series of workshops
on Leadership, Issues and Career Development, participated in other workshops addressing key
issues relating to communication of food science and technology to the general public and on the use
of the interface between the food science and nutrition professions to overcome public health
problems related to dietary factors. As a group, the Young Scientists made a presentation on the the
future of Food Science and Technology and will develop and make a short presentation of findings
arising from the Congress to the IUFoST General Assembly.
__________________________________
Global Food Industry Awards
The 4th Global Food Industry Awards showcased the creative work of food innovators from around
the world nominated by members of the food industry. Awards were presented to 11 finalists for
excellence in three categories: food production, packaging and communication. Four finalists
received Honourable Mention recognition.
A complete list of all award winners can be found here.
___________________________________
President's Award
The Shinho Company of China was the winner of the President's Award for outstanding contributions
in the area of innovation towards the development of safe and healthy food.
___________________________________
Student Competitions
Awards also were presented in two new competitions aimed at food science students: the Food
Science Students Fighting Hunger Product Development competition, open to undergraduate
students, and the Food Safety Without Borders Graduate Student Paper competition. Students at
both levels from around the world entered their unique products and research papers. Nine teams
were chosen as finalists in the Food Science Fighting Hunger category, while four graduate student
papers were selected for consideration by an international panel of experts.
Originated as part of IUFoST's aim to strengthen the role of food science and technology in securing
the world's food supply and eliminating world hunger, both competitions demonstrated the talent,
creativity and dedication of the next generation of food science and technology professionals.
Click here for a list of the award winners and finalists.
5. Acknowledgements and Next Congress
Congratulations and thank you to everyone who contributed to the scientific, organisational
and social success of this IUFoST Congress, held in Montreal, Canada.
Appreciation is also expressed to IUFoST Governing Council, Scientific Council and Academy
Executive Council for their work over this term of office.
Student Blog
And last but not least, we urge you to read the Congress blog, prepared by three teenaged sons of
scientists, Filip Ahrne, Justin Campbell-Platt and Joel Rao, who captured the spirit and excellence of
the IUFoST events and people with photos, write ups and with a series of one-on-one interviews with
some of the eminent scientists within IUFoST.
Visit the student Blog.
Next Congress
Mark your calendars as we will meet next in Dublin, Ireland, August 21-25, 2016, and then it is on
to India, as the IUFoST Governing Council has been pleased to accept India's bid to hold the 2018
IUFoST World Congress in Hyperabad, August 2018.