June 2014

  Monthly archive

IFST: looking to the future

Professor Margaret Patterson, IFST President, looks ahead at some of the opportunities that food scientists of the future will need to embrace

Food futures

Tim Benton, Champion of the UK’s Global Food Security programme, identifies the challenges of maintaining food security in the future and asks to what extent the food supply chain can become part of the solution driving change?

IFST: celebrating the past

Professor J. Ralph Blanchfield MBE looks back at the founding of IFST and some of its landmark achievements during the first 50 years.

Food and microbes: learning from the past

Professor Hugh Pennington provides a fifty-year historical perspective on food safety to mark the IFST Jubilee.

Playing it safe

This year marks the 25th anniversary of the Chilled Food Association (CFA). In this article its Director, Kaarin Goodburn reviews some of the major developments in the science of chilled food manufacture highlighting the important contribution of the CFA to advancing the science in this field and providing guidance to the industry.

Foodborne virus contamination on the increase

Foodborne virus contamination is a farm-to-fork issue, with different types of food posing different risks. As food sourcing to meet consumer demand for variety and year-round availability becomes ever more global, the management of these risks becomes more of a challenge. In this article Nigel Cook and Martin D’Agostino, senior microbiologists with the Food and Environment Research Agency, provide some background and discuss how improved laboratory detection methods for three important foodborne viruses are helping to meet these challenges.

Consumers undecided about GM foods

As the dialogue to help deepen public understanding of the issues surrounding GM continues, Jon Woolven and Hannah Arnold of the IGD describe recent consumer research on attitudes to GM foods and provide guidance on communicating new food technologies to consumers.

Open Innovation

Dr John Stewart, Director of Open Innovation at Tate & Lyle, explains the importance of partnerships in an open innovation strategy for speeding up technology development.

Rice cakes: crisp or pliable?

Shane Maguire and Ronan Gormley report results of fracture tests on rice cakes including different brands, salted versus unsalted, topside versus underside and the effects of exposure to high relative humidity.

Salmonella control from farm to fork

Dr Steven C Ricke of the Center for Food Safety at the University of Arkansas looks at past and present strategies for detecting and controlling Salmonella in food production.

Vegetables: is fresh best?

Dr Hazel MacTavish-West, a consultant phytochemist, discusses the pros and cons of eating fresh versus frozen vegetables and uncovers some unexpected facts.

Loss of crop diversity

A new study of global food supplies has concluded that ‘over the last five decades, human diets around the world have grown ever more similar (by a global average of 36%) with major consequences for human nutrition and global food security’



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