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	The International Review of Food Science and Technology Edited by Peter Berry Ottaway, BSc, CBiol, MIBiol, FIFST, FRSH, FRIPHH

Articles from previous issues of The International Review of Food Science and Technology

Keynote Articles

• Alan Mortimer
  President IUFoST, 2003 - 2006
• Trends and Developments in Food Science and Technology
  Peter Berry Ottaway, Editor
• Philological Confusion in Biotechnologies
  J Ralph Blanchfield, Chairman, External Affairs, Institute of Food Science & Technology (UK), England

Functional Foods

• Functional Foods – Developments In Europe
  Marcel B. Roberfroid, Emeritus Professor, Université Catholique de Louvain, Belgium
• Functional Foods - Developments in North America
  G. Mazza and B. D. Oomah, Food Research Program, Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre
• Functional Foods - Developments In Japan
  Ron Bailey, President, California Functional Foods, USA

Foods

• The Role of Probiotic Food Products in Human Health
  Arthur C. Ouwehand, Danisco Innovation, Kantvik, Finland Seppo Salminen and Miguel Gueimonde Functional Foods Forum, University of Turku, Turku, Finland
• Glycemic Index or Glycemic Load: the Time to Inform Consumers About the Glycemic Impact of Their Diets?
  Fred Brouns Cerestar-Cargill R&D Centre, Vilvoorde, Belgium and Dept of Human Biology, Nutrition & Toxicology Research Institute, Maastricht University, Maastricht, Netherlands.
• Consumer Attitudes to Functional Foods in Europe
  Susie Johnson Leatherhead Food International Leatherhead, UK
• Analysis of Food Preferences of Consumers Having Different Cultures using Cognitive Sensory Technology
  J. K. Chun, Department of Food Science and Technology College of Agriculture and Life Sciences, Seoul National University Seoul, Korea

Food and Health

• Food Allergens: the FDA Perspective
  Kenneth J. Falci and Katherine Vierk, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration
• Food Allergy: A European Perspective
  Sue Hattersley and Theresa Ekong, Food Standards Agency, London, UK
• Phytoestrogen Research in the European Union
  Ian Rowland, Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, Northern Ireland
• Omega-3 Fatty Acids: Chemistry and Nutritional Significance
  Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
• Substantiation of Health Claims on Foods – a European Perspective
  D P Richardson, DPR Nutrition Ltd, Croydon, UK
• The Recovery of the British Beef Market From the BSE Crises
  Duncan Sinclair, Meat and Livestock Commission U.K.

Food for Developing Countries

• International Co-operation in Food Science and Technology to Contribute Towards Adequate Food Availability
  J Ralph Blanchfield, MBE
• The Potential of Biotechnology to Improve Agricultural Output in Sub-Saharan Africa
  Florence M Wambugu, A Harvest Biotech Foundation International Nairobi, Kenya
• Food Based Approaches to Improving Micronutrient Status in Developing Countries
  Penelope Nestel & Ritu Nalubola, USAID, Micronutrient Global Leadership Project Washington DC, USA
• Food Safety Priorities for Developing Countries
  Gerald Moy and Jørgen Schlundt, Food Safety Department, World Health Organization, Geneva, Switzerland

Organic Foods

• The U.S. Organic Foods Industry Begins a New Era
  Joseph R Hall, California Natural Products, USA
• Organic Foods in Europe
  Simon Wright, Founder, The Organic Consultancy, London, UK

Ingredients

• Functional Foods and Ingredients Developed From Genetic Modifications
  David G Lindsay, Food Science & Technology Dept., Spain
• GM Crops as Food Ingredients: A European Perspective
  Ann Van Gysel, Communications Manager, Vlaams Interuniversitair lnstituut voor Biotechnologie Belgium
• Soy And Health 2002: Clinical Evidence; Dietetic Applications —Conference Highlights
  Heather Paine, Consultant, London, UK
• Vitamin E: Bioavailability and Biological Activity. Differences Between Natural-Source and Synthetic Vitamin E
  Christine Gartner, Nutrition and Health, Cognis Deutschland GmbH & Co KG, Germany
• Fighting Free Radicals – Antioxidants And Health
  Michelle Jones, Technical Manager Europe, ADM Natural Health and Nutrition
• Marine By-Products as Functional Food Ingredients
  Colin J. Barrow, Ocean Nutrition, Canada Halifax, Canada
• Dairy Derived Health Promoting Food Ingredients
  Jan M. Steijns, Campina - DMV International, Wageningen, The Netherlands
• The U.S. National Organic Program Begins its First Year
  Joseph R. Hall, California Natural Products Lathrop, California, USA
• More Choices For The Sweet Life
  International Food Information Council, Washington DC, USA

Nanotechnology

• Is Nanotechnology Going to Change the Future of Food Technology?
  Victor J. Morris, Institute of Food Research, Norwich, United Kingdom
• The Application of Nanotechnology in the Food Industry
  Adi Shefer, President and Sam Shefer, Executive Vice President Salvona Technologies Inc. Dayton, New Jersey 08810-1523, USA

Developments in Food Processing

• High Pressure Processing of Food
  DA Ledward and BM Mackey, School of Food Biosciences, The University of Reading, England
• High Pressure Treatment of Fruit Juices
  Bernhard Tauscher and Peter Butz, Federal Research Centre for Nutrition, Germany
• Food Preservation by High Intensity Pulsed Electric Fields
  Gustavo V. Barbosa-Cánovas and David R. Sepúlveda, Washington State University, USA
• Advances in Electrothermal Processing of Foods
  Sudhir K. Sastry, The Ohio State University, Department of Food, Agricultural and Biological Engineering. USA
• Effect of Carbon Dioxide and Pressure Processing on Microbial and Enzyme Inactivation in Food and Beverages
  Tatiana Koutchma, Illinois Institute of Technology National Center for Food Safety and Technology Summit Agro, Illinois, USA Edgar Murakami, U.S. Food and Drug Administration National Center for Food Safety and Technology Summit Agro, Illinois, USA
• Dense Phase Carbon Dioxide Processing for Fruit Juices
  Kai-Lai Grace Ho Praxair, Inc., Burr Ridge, Illinois, USA
• Electron Beam Technology for Food Irradiation
  Suresh D. Pillai, Leslie A. Braby, Christopher B. Lavergne ,National Center for Electron Beam Food Research Texas A&M University College Station, Texas
• Pulsed Electric Field (PEF) Processing in the Fruit Juice and Dairy Industries
  H.C. Mastwijk, P.V. Bartels Wageningen University and Research Agrotechnology and Food Innovations B.V. P.O.Box 17, 6700 AA Wageningen
• The Use of Pulsed Electric Field (PEF) Technology in Food Processing (applications in addition to microbial inactivation)
  S. Toepfl and D. Knorr Technische Universitaet Berlin, Department of Food Biotechnology and Process Engineering Berlin, Germany
• Improving Baking Process Efficiency Through Modern Modelling Techniques
  Weibiao Zhou, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore
• Development of Molecular Techniques for Food Microbiological Analysis
  Jason Wan, Kerryn King, Alvin Lee and John Coventry, Food Science Australia, Victoria, Australia

Food Control And Legislation

• Emerging Needs for Developments in Structures, Techniques and Standards for Traceability
  Tony Furness and Ian G Smith FoodTrace Coordinators EU FoodTrace Concerted Action Programme
• Quality, Safety and Reliability in Traceability System: a Canadian Approach
  Gilles Doyon, Alain Clément, Marco Lagimonière Agriculture & Agri-Food Canada, Saint-Hyacinthe (Quebec) Canada Research Branch Pierre Côté, Louis Veilleux, Sologlobe Logistique Inc. (Québec) Canada Pierre Veilleux, ECCC Net, V.P. Electronic Commerce Council of Canada, Anjou (Québec) Canada
• European Traceability Legislation in the Context of Seafoods
  Marco Frederiksen, Erling Larsen, Torger Børresen, Danish Institute for Fisheries Research
• Farm to Fork Traceability through DNA Technology
  Ronan Loftus, IdentiGEN Ltd, Dublin, Ireland Paul Laronde, Ontario Ministry of Agriculture and Food Ontario, Canada
• Foods from Genetically Modified Organisms in Europe - the new regulations and their implications
  Peter Berry Ottaway Berry Ottaway & Associates Ltd Hereford, England

Manufacturing and Packaging

• Establishing Aseptic Processing Conditions for Liquid Foods Containing Particulates
  Neil Heppell, Oxford Brookes University, Oxford, UK
• A View on the Trends Affecting the Current Development of Food Processing and Packaging
  Machinery
  Barry J O Tucker, Chairman, Aetna, UK (Past President: Process and Packaging Machinery Association)
• Design of Antimicrobial Packaging Systems
  Jung H. Han, Department of Food Science, University of Manitoba, Canada
• Enhancing Food Security Through Packaging
  Michael Kelly, Robert Steele, Andrew Scully, Michael Rooney, Packaging Material Development Section, Food Science Australia, North Ryde, NSW 2113, Australia
• Developments in Aseptic Plastic Packaging
  Santiago Fourcade, Commercial Director - Americas, Tetra Pak, Moulded Packaging Systems
• Developments In Modified Atmosphere Packaging
  Brian P.F. Day, Principal Research Officer, Department of Process and Product Development, Campden & Chorleywood Food Research Association. UK
• Protein-Based Edible Films For Food Packaging
  Cristina Perez And Stéphane Desobry, Lab. de Physico-Chimie et Génie Alimentaires, INPL - ENSAIA, Cedex, France

Food Contaminants

• Acrylamide – Recent Developments
  Manfred Lützow, Consultant to FAO Neuenhof, Switzerland
• Mycotoxins: Occurrence and Control in Foods
  Dusanee Thanaboripat, Department of Applied Biology, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok Thailand
• Polycyclic Aromatic Hydrocarbons in Vegetable Oils
  Martin A Slayne, Directorate, General for Health and Consumer Protection, European Commission, Brussels, Belgium
• Automated Determination of B-Vitamin Concentrations in Nutritional Products
  Esa Stenberg, Biacore AB, Sweden
• 120 Dioxins, Furans and Polychlorinated Biphenyls (PCBs) — A Contaminant Issue for the Food Industry
  Charles W. Craven Seven Seas Ltd, Hull, England
• Acrylamide in Food
  Karen Goonan, Chemical Contaminants and Animal Feed Division Food Standards Agency, London, UK