The Virtual Water and the Water Footprint Concepts

'Developed by T. Allen more than 15 years ago, the concept of ‘virtual water’ is now apparent in discussions across the main- stream media from television and radio, to newspapers and magazines. Virtual water is defined as the freshwater (from this point on simply “water”) required for the production of goods or service delivery. While virtual water is actually required for production, it can be said to be non-existent in the final product (apart from a negligibly small residual amount). In this work, the author outlines the ways in which this concept has been applied and explains why its practical implementation has proved to be so difficult.'

Find the article here in PDF

By Helmar Schubert - IAFoST Fellow

News Headlines
Reports & Summaries
Calendar of Events

_{^{IUFoST Scientific Information Bulletin (SIB)}}

_{^{FOOD FRAUD PREVENTION}}

John Spink, PhD

Summary

_{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.}

2017

This journal is published by the International Union of Food Science and Technology (IUFoST).

Copyright International Union of Food Science and Technology (IUFoST) 2013. ISSN 2306-9848

^{Articles and information contained in The World of Food Science may be reproduced with permission and full acknowledgement of the authors, publisher and The World of Food Science. Please inform the publisher (wfs.submissions@iufost.org) and provide details of when and where the material will be reproduced.}

The Virtual Water and the Water Footprint Concepts

2017

Congratulations Prof. Dr. Purwiyatno Hariyadi

World Congress

Scientific Information Bulletins (SIBs)

_{FOOD FRAUD PREVENTIO}_N