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Food Processing

Food Processing: A Necessary Operation

Food Science and Food Processing are not modern concepts. They are thousands of years old and have helped early civilizations overcome disease and improve health. Recently, Daryl Lund presented on Food Processing at UBM. See his presentation here

The Effect of Processing Conditions on the Physical Properties of Ice Cream

Maya Warren and Richard Hartel

Ice cream continues to be one of the most popular frozen desserts across the world.  Whether on a hot summer day or a brisk winter evening, consumers are always ready for the sweet creamy, often indulgent, treat. 

Establishment of Pilot Aflatoxin-Sorting Plants for Peanuts In Sub-Saharan African Universities

Obadina A. Olusegun, George O. Abong’, Gerald Moy and Walter E.L. Spiess

A changing world market has triggered the look towards the African continent in search of high quality peanuts. As producing countries worldwide increasingly consume their own production, they have moved from net exporters to importers and the demand for peanuts has risen steadily.

Food Processing is not a Four-Letter Word

Don Mercer

As someone who has been involved in various aspects of the food industry for over thirty-five years, it is upsetting to hear "food processing" being repeatedly maligned. I cringe when I hear that it is "evil", and that it completely destroys the goodness and nitritional aspects of the food we eat. Granted, fresh fruits and vegetables have advantages over their processed counterparts, but this does not mean that processed foods are to be regarded with contempt.

Proving That Blanching Works

What is the importance of blanching certain fruits and vegetables prior to freezing or drying them?

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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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