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Institute of Food Technologists “common sense and sound science on food”

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1 Institute of Food Technologists “common sense and sound science on food”

2 Can we do it again? “Dr. Borlaug …. The answer is yes!” Targeting Science & Technology to fight Hunger into the next millennia! Mark McLellan, Ph.D. Past President, Institute of Food Technologists Dean and Director Institute of Food and Agricultural Sciences University of Florida

3 Food Science & Technology Food Scientists –Basic science and engineering Nature of food Causes of deterioration Principles of preservation Food Technologists –Applications to the food system Preservation Processing Packaging Distribution

4 Food Science and Technology are the arrows!

5 What is IFT? Institute of Food Technologists Founded in 1939 Nonprofit scientific society with 22,000 members Sound science and common sense — Food Safe, nutritious, abundant and affordable food supply worldwide

6 IFT’s International Focus Global Alliance for Improved Nutrition (GAIN) IUFoST Partnership for Food Safety Education Codex Alimentarius Commission Global Food Safety & Quality Conference Chinese Institute of Food Science & Technology Latin American and Caribbean Association of Food Science and Technology (ALACCTA)

7 Commitment to the Future Training Next generation of scientists –Discovering the “foods of tomorrow” - today! –Meeting Research challenges with innovation –Improving the quantity, quality and safety of our food supply — worldwide IFT Foundation — “A Taste for Science” –Educational outreach - “the science of food!” –Scholarships and fellowships –Target: $10 million

8 Reducing Hunger: The role of food science Nutrition PackagingPreservation Safety Distribution

9 Food Science as a Discipline Established in 1961 –1991 World Food Prize Laureate Dr. Nevin Scrimshaw –Department of Nutrition and Food Science at (MIT) Massachusetts Institute of Technology Discipline with specialized study of food –Increase quality and availability –Understanding enables safe, wholesome, food supply

10 Challenges A Chronology of Inventiveness Converting raw products to edible foods Preserving those foods Providing enough for all peoples (food security) Ensuring safety of foods Maximizing nutrition from foods Ensuring Quality: texture/flavor composition Improving Choices Maximizing health impact –Young, immuno-compromised, allergic, etc. Making foods good for you (the individual)

11 Early Interventions vs. Modern Processes Fermentation and pickling (8,000 yrs ago) –Wine, yogurt, vegetables Drying –Meat, fruits Salting –Meat Smoking –Meat Canning (1809) Pasteurization(1862) Refrigeration/ freezing(early 1900s) Freeze drying New packaging and storage systems Bulk Aseptic processing (1961) Hazard Analysis Critical Control Point 20-60% of food still lost post harvest

12 Bulk Aseptic Processing Bulk aseptic storage 1960 Dr. Philip Nelson Enabled Global Large scale preserved foods Package Sterilization Product Preservation Aseptic Filling Final Product Package Material or Container Raw Product

13 Bulk Aseptic Impact Total conversion to Bulk Aseptic in US will result in enough waste reduction to feed nearly 9 million people annually. A 10% reduction in spoilage for worldwide tomato products and orange juice manufacturing industries - produces 1 million metric tons of food products per year. In worldwide over 1.3 billion liters of product was aseptically packed.

14 Food Safety Hazard Analysis Critical Control Point –Safety assurance system –Identifies hazards in advance and establishes controls Recent developments –Improved detection methods for chemical and microbial toxins –Follow outbreaks with molecular biology tools

15 Into the Future Probiotics - foods for you Non-thermal processing –E-beam –High Pressure –Pulse Electric –Hypobaric storage Active/Smart Packaging On farm harvest-processing RFID & other tracking New efficient shipping designs

16 The Leading Edge of Food Science Genomics –Individualized nutrition based on genetic code Nutragenomics –Diet-regulated genes and nutritional interventions Metabolomics –Cellular metabolism e.g. glucose, cholesterol, ATP and lipid signaling molecules Proteomics –Protein structure, function and expression Nanotechnology applications –packaging

17 Institute of Food Technologists “ The science behind the the production of a safe, nutritious, abundant and affordable food supply worldwide”

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