Understanding the possibilities, challenges, and opportunities in relationship between IPRs and food technology

Food industry and engineering—Quo vadis?

Serving up graduates

Technology offers sustainable nutrition solutions

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.

Journal of Food ScienceVolume 38, Issue 3 p. 486-488 FLUORESCENT PRODUCTS IN A GLUCOSE-GLYCINE BROWNING REACTION H. R. ADHIKARI, H. R. ADHIKARI Dept. of Food Science & Technology, University of California, Davis, CA 95616 Biochemistry & Food Technology Div., Bhabha Atomic Research Centre, Trombay, Bombay 85, IndiaSearch for more papers by this authorA. L. TAPPEL, A. L. TAPPEL Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this author H. R. ADHIKARI, H. R. ADHIKARI Dept. of Food Science & Technology, University of California, Davis, CA 95616 Biochemistry & Food Technology Div., Bhabha Atomic Research Centre, Trombay, Bombay 85, IndiaSearch for more papers by this authorA. L. TAPPEL, A. L. TAPPEL Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this author First published: March 1973 https://doi.org/10.1111/j.1365-2621.1973.tb01462.xCitations: 37 This research was conducted under a fellowship awarded by the International Atomic Energy Agency of the United Nations and administered by the National Academy of Sciences-National Research Council. Washington. D.C and under U.S.P.H.S. grant AM 09933 from the National Institute of Arthritis and Metabolic Diseases. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume38, Issue3March 1973Pages 486-488 RelatedInformation

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.

Abstract: The current generation of students coming into food science and engineering programs is very visually oriented from their early experiences. To increase their interest in learning, new and visually appealing teaching materials need to be developed. Two diverse groups of students may be identified based on their math skills. Food science students tend to find it difficult to use mathematics as a problem‐solving tool for food engineering problems. Food engineering students, on the other hand, should be challenged to use emerging mathematical tools to develop their problem‐solving skills. Therefore, the approach of this project involved the development of a curriculum to train undergraduate food engineers in the effective use of computational fluid dynamics (CFD) software to solve food engineering problems by engaging them in the creation of food engineering teaching tools. These CFD outputs were then used as innovative teaching tools for the food science students. In this paper, this concept will be illustrated by unsteady‐state heat transfer and fluid flow problems. To evaluate the efficiency of the teaching materials developed, a student focus group was asked to answer the same quiz following a conventional and CFD output aided teaching session. The assessment result showed an improved understanding of the subject after the CFD teaching session. These visual aids were excellent tools to illustrate the validity of the formulas presented in class. In addition, the new visual materials enabled a better understanding of the relationships among different process parameters. In general, this helped the food science students better appreciate the food engineering concepts that govern food processing operations.

From open innovation to enginomics: Paradigm shifts

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

The ‘daily bread’ for over six billion people today is largely derived from plant sources. The history of plant use reaches back uninterrupted to our earliest hominid ancestors. There is a long tradition of regarding the origins of agriculture (Hannery, 1973) as an important stage in the development of human society. Whilst acknowledging its significance, an equally profound revolution has passed unnoticed, this is the revolution in food processing and technology. The theme of the present paper is to discuss new ‘food technologies’ and the impact they have had, and are likely to have, on our society. Before we examine the ‘new’ food technologies, it

Amir Mohammad Mortazavian1, Reza Mohammadi1 and Sara Sohrabvandi2 1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 2Students Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran Iran

K. Khosravi-Darani1 and M. R. Mozafari2 1Department of Food Technology Research, National Nutrition and Food Technology, Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box: 19395-4741, Tehran, 2Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM, Serdang, Selangor, 1Iran 2Malaysia

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

It has recently come to our attention that there is an error present in affiliation for authors, Geoffrey Wilder and Yun Yin of the article ‘Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms’ (DOI: 10.1002/jsfa.10000), published in Wiley Online Library on 30 September 2019 and in the Journal of the Science of Food and Agriculture,100: 110–118. The correct affiliation for authors Geoffrey Wilder and Yun Yin is: Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA. The correct affiliation order is: Wenjun Wang,a,b,† Yiming Feng,c,† Weijun Chen,a Yueying Wang,d Geoffrey Wilder,c Donghong Liu,a,e* and Yun Yinc* †These authors contributed equally to this article. a College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China b Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA c Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA d College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China e National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China

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