Food industry and engineering—Quo vadis?

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

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

Serving up graduates

EDITORIAL NOTE29th Symposium of Malaysian Chemical Engineers (SOMChE) 2016 was held in Miri Marriott Resort & Spa, Miri, Sarawak, Malaysia from 1st to 3rd December 2016. This symposium was jointly co-organised by Department of Chemical Engineering, Curtin University Malaysia and Institution of Chemical Engineers (IChemE), Malaysia. The theme of SOMChE 2016 is “Engineering Solutions for Sustainable Development”. Population growth and industrial development place increasing pressures on the available resources contributing to challenging provision of food, water and energy supplies, environmental issues and climate change. These grand challenges for humanity require immediate solutions in sustainable ways without harming the environment. Therefore, SOMChE 2016 brought together a community of chemical and process engineers and other related engineers from Malaysia and South East Asia region and beyond to discuss the latest advances and best practices of engineering solutions in industry and academic for sustainable food, water, energy and environment. More than 150 delegates, including international participants from Indonesia, Vietnam, Philippines, Brunei, Singapore, India, Iran, Australia and Japan, attended and presented their papers at the symposium. This proceeding is compilation of the selected, accepted papers and covers 9 subject areas: Carbon Dioxide Capture Technology (CA), Engineering Education and Other Relevant Topics (ED), Energy (EN), Food Process Engineering (FD), Material Science and Engineering (MA), Process System Engineering (PS), Reaction Engineering (RE), Separation Processes (SE) and Waste and Water Treatment & Management (WT). Each paper had undergone double peer review to ensure its quality. We believe that the proceedings will serve as a book of knowledge and an essential literature, which will lead to not only scientific and engineering progress but also other novel processes and new products. SOMChE 2016 might not be successful without the supports from various parties. Therefore, we would like to thank the participants, organising committee, sponsors, and all those who have contributed directly and indirectly in making this symposium a big success.Editors: Dr. Agus Saptoro; Dr. Wee Siaw Khur; Dr. Lau Shiew Wei; Dr. Wendy Pei Qin Ng; Dr. Mahmood Anwar; Ms. Christine Yeo; Dr. Khor Ee Huey Curtin University MalaysiaList of Figures, Activities can be found in this pdf

Chapter three - Application of membrane technology in functional food and nutraceutical industries

Triangular relation of food processing, nutrition, and osteoarthritis: A solution for the management and prevention of osteoarthritis?

Technology offers sustainable nutrition solutions

From the Chief Executive and News

Professor Daniel I.C. Wang: A Legacy of Education, Innovation, Publication, and Leadership.

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

"The essential goal of Objective Food Technology: Food Microbiology is to provide complete and simplified reach out to understanding of the basic concept of Food microbiology to the students of the Food Technology. This book contains 06 chapters which cover short notes and multiple-choice question on the syllabus as Characteristics of microorganisms, Microbial growth: growth and death kinetics, serial dilution technique. Food spoilage: spoilage microorganisms in different food products, Toxins from microbes: pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Fermented foods and beverages. This book is also beneficial to those students preparing who are ambitious of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology) and Home Science (Food and Nutrition) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national and multinational food process industries and so on."

"The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry &amp; Nutrition to the students of the Food Technology. This book has 09 chapters containing short notes and multiple-choice questions on Carbohydrates, dietary fibre, starch. Proteins, Lipids, Pigments, Food flavours, Enzymes, Nutrition, balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing. The book is also beneficial to students preparing and having ambition of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology) and Home Science (Food and Nutrition) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national and multinational food process industries and so on."

Sustainable Food Processing and Engineering Challenges

by Philip E. Nelson, 2007 World Food Prize Laureate; Professor Emeritus, Food Science Dept., Purdue Univ. Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. As the food system has drastically changed, from one centered around family food production on individual farms and home food preservation to the modern system of today, most people are not connected to their food nor are they familiar with agricultural production and food manufacturing designed for better food safety and quality. The Institute of Food Technologists-a nonprofit scientific society of individual members engaged in food science, food technology, and related professions in industry, academia, and government-has the mission to advance the science of food and the long-range vision to ensure a safe and abundant food supply contributing to healthier people everywhere. IFT convened a task force and called on contributing authors to develop this scientific review to inform the general public about the importance and benefits of food science and technology in IFT's efforts to feed a growing world. The main objective of this review is to serve as a foundational resource for public outreach and education and to address misperceptions and misinformation about processed foods. The intended audience includes those who desire to know more about the application of science and technology to meet society's food needs and those involved in public education and outreach. It is IFT's hope that the reader will gain a better understanding of the goals or purposes for various applications of science and technology in the food system, and an appreciation for the complexity of the modern food supply. Abstract: This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production-to-consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present. A section on food manufacturing explains why food is processed and details various food processing methods that ensure food safety and preserve the quality of products. A section about potential solutions to future challenges briefly discusses ways in which scientists, the food industry, and policy makers are striving to improve the food supply for a healthier population and feed the future. Applications of science and technology within the food system have allowed production of foods in adequate quantities to meet the needs of society, as it has evolved. Today, our production-to-consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly and more readily accessible than ever before. Scientific and technological advancements must be accelerated and applied in developed and developing nations alike, if we are to feed a growing world population.

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.