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 (k.buckle@unsw.edu.au) with contributions or suggestions for future volumes.