Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review.

Introduction to the IFT 2011 Resource Guide for Approval and Re‐Approval of Undergraduate Food Science Programs

Food industry and engineering—Quo vadis?

From the Chief Executive and <scp>IFST</scp> News

From the Chief Executive and News

<scp>IFST</scp> vision for a <scp>UK</scp>‐wide national food strategy

Vol. 114, No. 6 EnvironewsOpen AccessEHPnet: The World of Food Science Erin E. Dooley Erin E. Dooley Search for more papers by this author Published:1 June 2006https://doi.org/10.1289/ehp.114-a347AboutSectionsPDF ToolsDownload CitationsTrack Citations ShareShare onFacebookTwitterLinked InReddit The International Union of Food Science and Technology (IUFoST) is a nonprofit network of national food science organizations and is the only global food science and technology group, while the Institute of Food Technologists (IFT) is a U.S. scientific society for food scientists, technologists, and related professionals in industry, academia, and government. These two groups have come together to produce an online magazine, The World of Food Science, located at http://www.worldfoodscience.org/. With The World of Food Science, the IUFoST and the IFT work together to promote the scientific and technical aspects of international food production, distribution, preparation, and marketing, as well as provide current information to all food science professionals and others involved in the industry.The homepage for The World of Food Science provides in-depth Focus and Feature articles collected from a variety of sources, including IUFoST correspondents and food scientists from around the world. Recent articles have covered modern biotechnology in food production, obesity, and how food packaging has evolved to ensure the safety of the food supply. Select articles are available in French and/or Spanish as well as English. Past articles are available by clicking the Archive link at the top of the home-page. The site also includes two Spanish-language sections: the full text of a report titled Biotecnología y Alimentos [“Biotechnology and Food”] and IFT Scientific Status Summaries that have been translated from English to Spanish.At the bottom of the homepage are links to documents and expert reports published by the IFT. Currently featured are annual buyer’s guides for nutraceuticals (foods or food components that provide a medical or health benefit) and food industry services. Visitors will also find links to the expert panel reports Functional Foods: Opportunities and Challenges (“functional foods” are formulated with ingredients believed to impart health benefits) and Emerging Microbiological Food Safety Issues: Implications for Control in the 21st Century. Clicking on the links for the expert reports takes visitors to webpages devoted solely to those respective topics. Available resources include the full text of each expert panel review, one-page topic summaries, related news releases, and lists of frequently asked questions.The homepage also includes a frequently updated collection of news coverage. Clicking on any headline takes the visitor to the Daily News page. A searchable library of past news articles is archived by month. Visitors can also choose from a menu of other news options: national food technology association news, regional reports on food issues, papers directed toward students in the field, international regulatory updates, and policy papers. The Events section has information on upcoming meetings related to food science and technology.FiguresReferencesRelatedDetails Vol. 114, No. 6 June 2006Metrics About Article Metrics Publication History Originally published1 June 2006Published in print1 June 2006 Financial disclosuresPDF download License information EHP is an open-access journal published with support from the National Institute of Environmental Health Sciences, National Institutes of Health. All content is public domain unless otherwise noted. Note to readers with disabilities EHP strives to ensure that all journal content is accessible to all readers. However, some figures and Supplemental Material published in EHP articles may not conform to 508 standards due to the complexity of the information being presented. If you need assistance accessing journal content, please contact [email protected]. Our staff will work with you to assess and meet your accessibility needs within 3 working days.

Serving up graduates

ABSTRACTS

Citation Index Identifies Highly Cited Investigators in Food Science

Food Science Education Publications and Websites

Technology offers sustainable nutrition solutions

The Food Engineering program from Universidad de las Americas Puebla (UDLAP) is approved by the Institute of Food Technologists (IFT) and accredited by the Consejo de Acreditacion de la Ensenanza de la Ingenieria (CACEI), which is the peer-accrediting agency of the US Accreditation Board for Engineering and Technology (ABET) in Mexico. Graduates of UDLAP’s Food Engineering program (FE) shall attain thirteen outcomes; eleven of them are similar to ABET Criterion 3 (a-k) program outcomes; as well as specific IFT core competencies regarding major areas: food chemistry and analysis; food safety and microbiology; food processing and engineering; applied food science; and success skills. As part of assessment efforts at FE, the Food Engineering Undergraduate Curriculum Committee designed a strategy that uses both direct and indirect assessment measures. Direct assessments of the FE program outcomes were conducted through the analysis of evidence collected (since spring 2009) in the food engineering undergraduate thesis and corresponding defenses (by means of specific rubrics), as well as in the capstone course Design and Development of Food Products and Processes (by means of self-, peer-, instructor-, and outside evaluators-assessment results, as well as final grades received by students). In the case of theses and their defenses, the outcome with the highest score was for the program outcome “An ability to use the techniques, skills, and modern engineering tools necessary for food engineering practice”. Regarding the degree to which students utilized program outcomes in the design and development of its product as well as in their oral and written work-products at the capstone course, the mean scores from surveyed stakeholders were higher than the 3.0 out of 5.0 points. Indirect assessment was fulfilled through surveys and curricular mapping: 1) curricular mapping analysis of FE outcomes and IFT competencies; and 2) design and implementation of a survey that asked to assess with a Likert scale the perception of program outcomes in two respects: importance of the outcomes and progress made by students in achieving these outcomes. This survey has been applied since 2008 to the following groups: faculty, graduating seniors, alumni, employers, as well as to students enrolled in the program at their 1st, 3rd, 5th, 6th, 7th, 8th, and 9th semester and earlier results are discussed elsewhere. FE curricular mapping was carried out with collaboration of program faculty who were asked to rate for each of the courses they teach the degree to which they are promoting FE thirteen outcomes and IFT core competencies. Responding whether they do not cover, initiate, develop, or emphasize each outcome and/or IFT competency in their classes. Faculty felt that the outcome that they promote and emphasize less is “an ability to communicate effectively in English in written form”. The following areas of improvement have been found from IFT core competencies mapping: “understand the basic principles and practices of cleaning and sanitation in food processing operations”, and “understand the requirements for water utilization and waste management in food and food processing”. FE program using of assessment results to improve student learning through curricular modifications as well as a summary of improvements and modifications up to date (such as using a plan to perform embedded assessments in several FE courses) are presented.

Nutrition and Food Science - An Obvious but Little-Appreciated Partnership: Lessons Learned from the Road Less Traveled.

From the Chief Executive and IFST News

1 - The Food Engineer