Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms.

Serving up graduates

Food industry and engineering—Quo vadis?

Technology offers sustainable nutrition solutions

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Why is it so difficult to recruit high-calibre graduates into careers in food science and technology? Don’t schools offer appropriate courses to prepare students to go on to study food science and technology in higher education? Are all the brightest scientists channelled off to study medicine? Does employment in the food industries still conjure up visions of endless production lines, monotonous shelf-stacking, wellies, hairnets and blue plasters? If so, what are the prospects for the future? Well, numbers of candidates gaining GCSE Food Technology qualifications in England and Wales have been rising steadily for a number of years. In the year 2000 alone, 106 650 pupils completed a GCSE course in Food Technology. In June 2000, the first cohort of students completed the A-level course being piloted by the EDEXCEL examination group, and now three of the regional examination groups (AQA, EDEXCEL and WJEC) are offering fully fledged AS- and A-level courses in Food Technology. The first cohort of students also completed the Scottish Qualifications Authority’s new Advanced Higher course in Home Economics in summer 2001. There has never been such a rich pool of potential undergraduates, ideally placed to springboard into higher education and on to a range of challenging careers based on food science and technology. So, why are higher education institutions reporting that it is difficult to fill their courses? It seems ironic that, at the same time, graduates are virtually guaranteed employment on successful completion of their courses. Indeed, some colleges have experienced difficulty persuading students to return from industrial placements to complete their studies. Companies have snapped up good employees at the first opportunity. In addition, the allure of a regular income, along with the possibility of lifelong learning, can prove most attractive to young people (and their parents) struggling to pay back student loans. This edition of the Nutrition Bulletin includes Caroline Griffin’s top tips on personal and professional development gained from her student placement in Nestlé’s Specialist Nutrition Department (pp. 223–225). Dr Janet Bennoson provides an employer’s perspective of student placements, which she recommends as ‘an invaluable experience’ to both students and employers. Dr Frankie Robinson’s conference report on European Consumer Day (pp. 247–250) cites an opportunity bravely grasped by trainee teachers from England, Scotland and Wales to enthuse and inspire an invited (and generally older) audience with exciting ideas for teaching primary school children the basics of food safety. Roy Ballam’s review of The Science of Cooking (pp. 264–5) highlights a valuable resource for students and teachers, written with the author’s express intention of inspiring young people to consider careers in food science and technology. Clearly, there are plenty of people willing and able to inspire others to adopt a positive and forward looking approach to careers in food-related industries, and even to act as role models. Perhaps the time has come to cast modesty aside, and be more proactive in ensuring that young, and not so young, potential employees have easily accessible, accurate and attractive information about courses and jobs available to them. While it seems that a soap opera on TV is one sure way of making some jobs ‘sexy’ (just think of the number who wanted to become lawyers while LA Law was showing), the internet perhaps provides a cheaper and more appropriate medium. Science year begins in September 2001, and we are thinking of adding a new section to the Foundation’s website http:www.nutrition.org.uk/scienceyear.htm to provide thumbnail sketches of a wide range of people working in areas related to food science and technology. Would you be willing to contribute some biographical information and a fetching photograph? Access the site at the address given above for details. Here is your chance to make a small effort that could have a big impact, particularly on the students and teachers we most need to reach.

Proceeding THE 4th INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING (ICFSE) 2022 11-12 October 2022, Surakarta, Indonesia ICFSE is a biannual conference held by the Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret since 2016. This event is in collaboration with partner universities and/or organizations around the world. This conference covers the field of Food Science and Engineering. It aims to drive collaboration between scholars, practitioners, private sectors, and policy makers within the field. The conference is mainly supported by the Department of Food Science and Technology, Universitas Sebelas Maret, Indonesia.This proceeding contains the papers presented in the 4th ICFSE organized in 2022. The papers involve sessions on physical modification of foods, food chemistry and analysis, instrumental techniques for food analysis, food microstructure development and characterization, food properties including thermal, chemical, and mechanical properties, rapid detection of food contamination, macronutrient, micronutrient, and functional properties, chemistry of food additives and preservatives, food processing and engineering, food packaging, sustainable food production, food waste utilization, mathematical modeling and software development for food processing purposes, application of artificial intelligence in food engineering, food supply chain management system and food nutrigenomics for health.We would like to thank all the participants attending this conference and also the committees for their contributions to this conference and its overall success. We would also like to thank the reviewers for their positive contribution to maintaining the quality of the articles presented in this proceeding.List of General Chair, Vice Chair, Organizer, Advisory Boards, Scientific Committees, Organizing Committees are available in this pdf.

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The 2021 2nd International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2021) was successfully held in Qingdao, China on May 28-30,2021. ASTFE 2021 is to bring together innovative academics and industrial experts in the field of agricultural science and technology and food engineering to a common forum. The primary goal of the conference is to promote research and developmental activities in agricultural science and technology and food engineering and another goal is to promote scientific information interchange between researchers, developers, engineers, students, and practitioners working all around the world.The conference model was divided into two sessions, including oral presentations and keynote speeches. In the first part, some scholars, whose submissions were selected as the excellent papers, were given 15 minutes to perform their oral presentations one by one. Then in the second part, keynote speakers were each allocated 30-45 minutes to hold their speeches.In this conference, we were greatly honored to have three distinguished experts to serve as our Conference Chairman. There were over 60 experts and scholars in the area of agricultural science and technology and food engineering representing different famous universities and institutes around the globe to form our organizing committee and technology program committee. During the conference, we were pleased to invite two distinguished experts to present their insightful speeches. Prof. Wang Fei, from Agriculture Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences. His research area: Agricultural products processing; Utilization of natural cellulose in functional materials; Recycle and utilization of carbon dioxide; Surface modification of porous ceramic membrane. Another keynote speaker, A. Prof. Zhu Wenhui, from College of Food Science and Engineering, Bohai University. She has outstanding research in Processing and storage of aquatic products, Flavor chemistry of aquatic products. Their insightful speeches had triggered heated discussion. Every participant praised this conference for disseminating useful and insightful knowledge.The participants of the conference were from most part of the world, with background of either academia or industry, even well-known enterprise. The success and prosperity of the conference is reflected high level of the papers received. The proceedings are a compilation of the accepted papers and represent an interesting outcome of the conference. This book covers 2 chapters: 1. Agricultural science and technology; 2. Food Engineering.We would like to acknowledge all of those who supported ASTFE 2021. Each individual and institutional help were very important for the success of this conference. Especially we would like to thank the organizing committee for their valuable advices in the organization and helpful peer review of the papers. We sincerely hope that ASTFE 2021 will be a forum for excellent discussions that will put forward new ideas and promote collaborative researches. We are sure that the proceedings will serve as an important research source of references and the knowledge, which will lead to not only scientific and engineering progress but also other new products and processes.List of Committee member are available in this pdf.

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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.

2nd INTERNATIONAL CONFERENCE ON FOOD SCIENCE ANDENGINEERING (ICFSE) 2018Following the success of the first International Conference on Food Science and Engineering (ICFSE) that has been held on 2016, the second International Conference on Food Science and Engineering (ICFSE) 2018 brings the theme of “Current perspectives and future challenges in food science and engineering for sustainable development”. The transformational vision of the 2030 Agenda for Sustainable Development calls on all countries and stakeholders to work together to end hunger and prevent all forms of malnutrition by 2030. This goal can only be fulfilled if agriculture and food systems become sustainable, so that food supplies are stable and all people have access to adequate nutrition and health. Food nutrition, safety, and security are important factors that required a serious attention. Decreasing amount of arable farmland and the rapid growth of human population forced the experts to find new concepts to feed the world through innovative research in the field of food science and engineering. The effort must be supported by the understanding and cooperation between scholars and practitioners all over the world in facing and solving the problems that might appears. Hence, the 2nd ICFSE 2018 is designed to facilitate the needs of academicians, researchers, policy makers, governmental, and private agencies in disclosing and sharing their knowledge and experiences in current topics and future issues related to food science and engineering, as well as to strengthen the international networking between Universitas Sebelas Maret (UNS) and other universities or institutions worldwide.The 2nd ICFSE 2018 was attended by leading scientists and researchers working in the field of food science and engineering. The outstanding invited speakers were:1. Prof. Dr. Sutarno (Department of Biology, Universitas Sebelas Maret (UNS), Indonesia)2. Prof. Dr. Koen Dewettinck (Department of Food Safety and Food Quality, Ghent University, Belgium)3. Prof. Dr. Jinap Selamat (Department of Food Science, Universiti Putra Malaysia, Malaysia)4. Prof. Dr. Senay Simsek (Department of Plant Science, North Dakota State University, USA)5. Assoc. Prof. Dr. Jirawat Yongsawatdigul (School of Food Technology, Suranaree University of Technology, Thailand)6. Assist. Prof. Dr. Sastia Prama Putri (Department of Biotechnology, Osaka University, Japan)7. Assoc. Prof. Dr. Jung Samooel (College of Agriculture and Life Science, Chungnam National University, Korea)The expertise and experiences of these distinguished speakers in their field of work made this conference excel, and we are very grateful that they are able to participate and to share their best knowledge in the 2nd ICFSE 2018.In this proceeding, the authors of our accepted papers come from 4 different countries, such as Indonesia, Belgium, Japan, and Thailand. We do realize that the success of this conference lies in the participation of the delegate and the quality of accepted papers. However, we also know this will not possible without helps and efforts put in by the reviewers, sponsors, volunteers as well as the members of the Organizing Committee. Their dedicated contributions to this conference are very much acknowledge and appreciated.Date and VenueDate: September 25-26, 2018Venue: Solo Paragon Hotel and Residences, Jl. Dr. Soetomo, Solo 57125, Central Java,IndonesiaDanar Praseptiangga, S.T.P., M.Sc., Ph.D.Chairman of the 2nd ICFSE 2018Universitas Sebelas Maret (UNS), Indonesia

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The Editorial Office of Foods and Raw Materials would like to report an error in the published paper ‘Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design’. Foods and Raw Materials, 2019, vol. 7, no. 1, pp. 177–184. DOI: http://doi.org/10.21603/2308-4057-2019-1-177-184. The affiliation of Mojtaba Jafari should be changed from ‘Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran’ to ‘Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Islamic Azad University, Qazvin Branch, Qazvin, Iran’. We apologise to the author for any inconvenience caused by this mistake. The change does not affect the scientific results. The manuscript will be updated and the original will remain available on the article webpage.