Back to Top

Food Processing


Introduction – Volume 19: Food Processing


This volume of The World of Food Science features several articles on food processing, including from key researchers and teachers of food processing who have contributed significantly to IUFoST activities in recent years, including:

  •     an article by former IUFoST President Walter Spiess on ‘Key needs in food science and technology – with special emphasis to food engineering’;
  •     a series of powerpoint slides by Past Chair of the IUFoST Scientific Council, Daryl Lund on ‘Food Processing: a Necessary Operation (open via the ‘Food Processing’ link above);
  •     a paper by U Wisconsin researchers Maya Warren and Rich Hartel on the physical properties of ice cream;
  •     a paper on pilot aflatoxin-sorting plants in sub-Saharan Africa by key African and European researchers;
  •     stories on food losses and food waste, a topic of global importance, are accessed via the ‘Food Losses / Food Waste’ link above
  •     a short article on food processing by Canadian academic Don Mercer (open several more via the ‘Food Science 101’ link above);

Focus papers include:

  •     ‘IUFoST and World Bank  striking poverty dialogue generates ideas and call to action’, and
  •     ‘Saving resources through innovative concepts and technologies’.

The next volume (#20) will have a Focus on Africa.

Comments are welcome…….contact Ken Buckle ( with contributions or suggestions for future volumes.


  • 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


Register at



Articles archive