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World of Food Science:

Volume 16  ̶  Nanotechnology



This issue of The World of Food Science provides an update on key issues by global experts about nanotechnologies that promise to revolutionise some aspects of foods, food quality, food safety and food processing. Four papers are provided on:


  • Nanomaterials in the food sector (Greiner et al.)

  • Detection and characterisation of engineered nanomaterials (Graf et al.)

  • Delivery of boactives by engineered nanometer-sized materials (Oehlke and Greiner)

  • Nanoscalar dispersion of antimicrobials: effect on food safety (Weiss).


Other features of this volume include:

  • Food Security Update: Alastair Hicks provides reports on consultations on traditional technologies held in Tanzania in November 1986 and a recent one held in Uganda in April 2013

  • Food Safety: an update by FAO on changing disease landscapes regarding world livestock, plus a reference to a history of ethnic foods in the USA

  • Association News: Ken Buckle and Richard Khaw provide a report on the 13th ASEAN Food Conference held in September 2013; Henry Jaeger provides a view of a young scientist on food science leaders of tomorrow; and Walter Spiess provides a report of the ICSU ROLAC meeting in Cuba in January 2014

  • International Regulatory Update: a brief summary of the UK Food Standards Agency Forward Evidence Plan 2014

  • Food Science 101 .…. Community education articles by Don Mercer on:

    • Drying berries

    • Peppers

    • Aseptic packaging

  • Calendar of Events: an update of some forthcoming conferences and events in food science and related topics throughout the globe.


Comments are welcome: contact Ken Buckle ( or IUFoST ( with contributions or suggestions.  


  • News Headlines
  • Reports & Summaries
  • Calendar of Events


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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