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Food Science 101

The Origin of the Metric System

By Don Mercer
Associate Professor, Department of Food Science University of Guelph


This may not seem directly related to food, but in so many ways using the metric system in food processing work just seems to make good sense.


Syneresis: A big word for an annoying problem

By Don Mercer
Associate Professor, Department of Food Science University of Guelph


Have you ever opened a container of yoghurt only to be greeted by a layer of water floating across its surface? Or, have you watched helplessly as the filling of your lemon meringue pie begins to weep moisture and fail to hold its shape when you slice it to serve to your guests? If so, you’re quite familiar with the frustrating process of “syneresis”.


An Impressive Natural Defense Mechanism


Don Mercer


A number of years ago, I worked on a project to extract a natural mucilage material from yellow mustard seeds. The mucilage had many interesting properties and potential applications as a thickening agent in various sauces and dressings. However, there were other aspects of mustard seeds that soon became apparent and quite intriguing.


Processing Food Using an Electric Current

By Don Mercer

Associate Professor, Department of Food Science University of Guelph


There is always a quest to find alternate ways to process foods. Over the past two hundred years, technology has advanced from simply heating foods and sealing them in a metal canister to using much more sophisticated methods.


Some Serious Action at the Molecular Level


By Don Mercer Associate Professor Department of Food Science University of Guelph


Microwave ovens have become so commonplace that we hardly ever seem to give them a second thought. We use them to cook our food and reheat leftovers; or perhaps to reheat a cup of coffee or tea. The interesting thing about microwave ovens is how they actually heat the food.

Using Hurdles in Home Food Processing

Hurdles are something we frequently associate with track and field events. Unfortunately, we may also face them in our daily lives as a series of never-ending obstacles that tend to get in the way of our progress. In food processing and preservation, hurdle technology is an approach that enhances safety by helping to impede the growth of microorganisms which can cause foodborne illnesses or promote spoilage.

More Than Just a “Box”

For many of us, they are simply “drink boxes”. We pull them out of the refrigerator, jab the straw through the covered hole on the top, and casually throw them away when they are empty. However, there is much more to these ubiquitous containers than meets the eye.

It All Boils Down to “Time and Temperature”

One of the most useful techniques for ensuring the safety of many of the foods we eat is “thermal processing”. As its name implies, this approach involves the application of heat. The combination of heating a food material to a certain temperature and holding it there for a specified period of time is the basis of canning and the processing of many liquid products, including milk.

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IUFoST Scientific Information Bulletin (SIB)



John Spink, PhD
Food Fraud – and the focus on prevention – is an important and evolving food industry focus. Even though the vast majority of these incidents do not have a health hazard in some ways they are more dangerous because the substances and actions are unknown and untraceable.  The types of food fraud stretch the traditional role of food science and technology to include criminology, supply chain traceability and other control systems. The food authenticity and integrity testing will be the most complex actions and their value should be assessed in terms of the contribution to prevention. This Scientific Information Bulletin (SIB) presents an introduction, review of incidents, the fundamentals of prevention which then provide insight on the optimal role of Food Science and Technology.
See IUFoST SIBS below for the complete Food Fraud Prevention Scientific Information Bulletin.






Congratulations Prof. Dr. Purwiyatno Hariyadi

Congratulations to Prof. Dr. Puwiyatno Hariyadi who has been elected to the position of Vice-Chair of the  CODEX Alimentarius Commission.

Dr. Hariyadi is a Fellow of the International Academy of Food Science and Technology (IAFoST) and Senior scientist, SEAFAST Center; Professor, Dept. Food Science and Technology, Bogor Agricultural University, Indonesia.

World Congress


Mumbai, India


October 23-27, 2018


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