From the Chief Executive and IFST News

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

Food industry and engineering—Quo vadis?

Food science is becoming more and more important in a world of changing social dynamics, environmental imperatives and increasing health awareness. This book aims to provide readers with both scientific and practical information by addressing important topics in the food sector. Organised under the headings of "Herbs and Spices", "Antioxidants As a Food Additives", " Ohmic Cooking in Food Technology", "Sustainable Foods and Consumption", "Food Safety, Food Adulteration and Fraud" and "Sourdough Fermentation and the Microbiome", this work provides an in-depth look at the complexities and potential solutions of the food industry. Herbs and spices have a critical role in the food industry as both flavour and health ingredients. These natural additives not only enrich the taste and aroma of foods, but also offer health benefits through their antioxidant properties. Ohmic cooking is a revolutionary approach in food technology. It uses electric current to cook food more uniformly, which helps to preserve its nutritional value. This innovative technology is also important for improving energy efficiency and minimising food waste. Sustainable food and consumption involves the interaction of vital issues such as climate change, environmental degradation and public health. Improving food systems helps both to improve nutritional security and to protect ecosystems. Work on sustainable food and consumption has profound impacts not only on individual health, but also on community and environmental health. The integration of education, awareness raising and policy development processes plays a fundamental role in building healthy and sustainable food systems. Food safety is one of the most important issues of our time. Food adulteration and fraud is one of the biggest threats in this area and can endanger the health of consumers. Establishing high safety standards in food production is critical for establishing social trust. The components of sourdough products have positive effects on intestinal health and improve general health status. In this context, the importance of traditional food processing methods in the context of contemporary nutrition is increasing. This book aims to convey to the reader the importance of health, safety and sustainability by analysing important issues in the food industry.

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.

Serving up graduates

From the President and<scp>IFST</scp>News

From the Chief Executive and News

Food safety risk during the pandemic

Editorial and News

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

Enabling digitisation to reduce risk in the food system

From the President and <scp>IFST</scp> News

Technology offers sustainable nutrition solutions

Networking to reduce microbial risk in foods

PROTOCOL: Impact of the food environment on diet-related health outcomes in school-age children and adolescents in low- and middle-income countries: a systematic review.