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Food Science 101

Using Hurdles in Home Food Processing

In food processing and preservation, hurdle technology is an approach that enhances safety by helping to impede the growth of microorganisms which can cause food-borne illnesses or promote spoilage.

The Benefits of Rooibos Tea

Sometimes, a particular food or beverage can bring back memories of a special occasion. For Don Mercer, this is true for a blend of tea that he first tried in South Africa.

The Complexities of Bread Staling

Most of us tend to think that bread stales simply because it begins to dry out, but this is far from what is actually happening.

Processing Food Using an Electric Current

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

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.

Putting the "Pop" in Popcorn

Many of us may never have associated the importance of moisture with popcorn – but it is critical to the process that changes a dense kernel of corn into a fluffy snack.

Syneresis: A Big Word for an Annoying Problem

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”.

Taking a Look at Vitamin C

Most people tend to think of orange juice as their primary source of vitamin C, but there are other foods which contain a significant amount as well.

Ice Crystal Formation

The real trick in freezing any food product is understanding the actual freezing process, and then taking every possible precaution to make sure that it is done right.

The Origin of the Metric System

In so many ways using the metric system in food processing work just seems to make good sense.

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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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