Volume 101 November 2001 Number 3
Nearly 80 people turned out for last month’s meeting on Food Traceability at the German Embassy! Three perspectives were presented, with Mr. Friedrich Wacher, Minister Councilor of Agriculture of the German Embassy presenting the EU position. He reported that a new proposal on biotechnology-derived foods is part of a strategy to restore consumer confidence. The EU would establish a local register of biotechnology-derived food and feed with an approved list of available foods. Approvals would last 10 years with a renewal option, and labeling would be mandatory.
Ms. Ellen Madden of the U.S. Codex office presented the U.S. position and the Codex perspective. She noted that three Codex Committees: General Principles (CCGP); Food Hygiene (CCFH); and Food Labeling (CCFL) are addressing traceability. She referenced a discussion paper whereby the Codex Secretariat identified 2 main issues of traceability: food safety and technical barriers to trade. CCGP will consider traceability as a risk management option.
Presenting the U.S. food industry position, Ms. Karil Kochenderfer of the Grocery Manufacturers of America indicated that there is a global consensus on the safety of biotechnology-derived foods and many organizations such as WHO, FAO, IFT, AMA and others, are creating position statements on foods derived from biotechnology. Traceability for biotechnology-derived foods is discriminatory, she said, because there is no scientific basis to support tracking these products through the food chain. She noted that biotech drugs aren’t labeled, and proposed that mandatory food labeling is not the way to inform consumers about choice or educate on biotechnology. Labels could be perceived as a warning that the food is unsafe, she said.
Meryl Lubran, President of the IFT student chapter and Michelle Farrington, Vice President, write to us: Did you know that there is an IFT student chapter at the University of Maryland? The UM-Food-Technology-Club was established in the spring of 2000, and has approximately 20 undergraduate, graduate, and faculty members. The objective is to increase awareness and interest in food science related fields. We conduct about 4 meetings per semester, and some of our activities include going on factory tours, hosting guest speakers, and participating in the campus-wide Maryland Day activities.
The majority of our members are graduate students who are pursuing their Masters and Ph.D. degrees in Food Science. Undergraduate members are pursuing B.S. degrees in Food Science.
This newly established club needs your help. We are looking for companies who would like to sponsor our club for the annual IFT Product
Development Competition. We are also trying to raise funds so that we can continue subsidizing our student activities and help send members to the 2002 IFT convention.
If you would like to donate
items for a silent auction, donate funds, or help the club in any way, please
contact the club’s Vice President, Michelle Farrington, at (410) 674-8383 or
via email at email@example.com. Come
meet the members and support these future food scientists on November 29th as we
co-host the IFT meeting featuring guest lecturer, Connie Weaver!
What’s New With Calcium?
How Calcium Controls Body Weight and Body Fat
November 29, 2001
|Where:||Student Union of the University of Maryland, College Park, MD|
Registration – 3:00 p.m. Program – 3:30 – 4:30 p.m. Refreshments – 4:30 p.m.
Dr. Connie Weaver
$5 members, $10 non-members, free for students and media.
fees benefit the University of Maryland IFT Student Section!
Take the Green Line train (toward
Greenbelt); get off at the College Park/U of MD station.
The university's Shuttle-UM buses pick up university-bound
passengers on the EAST side of the station every 10 minutes.
Take the shuttle to The Student Union.
Member of DC IFT?______
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Last Modified: November 03, 2001