Keynoter Charles Miller Smith to speak at Opening Event
IFT is pleased to welcome Charles Miller Smith, Chairman of the Board of Imperial Chemicals Industry (ICI), as the Keynote Speaker for this year’s Annual Meeting Opening Event on Saturday, June 10, in Dallas, Tex.

Mr. Miller Smith’s presentation, “The Characteristics of the Supplier to the Food Industry of the Future,” will discuss the critical role of food ingredient suppliers in enabling food processors to respond to the consumer’s changing needs and interests. He will explore knowledge as a sustainable competitive advantage and innovation as the most valuable currency between customer and supplier.

Miller Smith’s expertise in this field stems from his impressive international career in the food industry, having spent 25 years with Unilever serving in executive capacities in such divisions as Hindustan Lever, whose businesses include detergents, personal products, bulk chemicals, and foods; and Quest International, a leader in flavors, fragrances, and food ingredients. He was appointed Chairman of ICI in April 1999.

A native of Glasgow, Scotland, and a graduate in medieval and modern history from St. Andrews University, Miller Smith is a non-executive Director of Scottish Power plc, non-executive Director of HSBC Holdings plc, and a Companion of the Institute of Management. He is also a governor of the Henley Management College, a Board Member of the Institute for Manufacturing, a member of the Fulbright Advisory Board, a member of the Governing Board of the Indian School of Business, Vice President of the Marketing Council, and Honorary Governor of The Glasgow Academy. In July 1995, he was awarded an honorary Doctor of Law degree from St. Andrews University. He resides in London, England.

Schmidl elected a Fellow of IFST
Mary K. Schmidl, President-Elect of IFT, was recently elected a Fellow of the Institute of Food Science and Technology (UK). The honor accorded Schmidl entitles her to use the initials “FIFST” (Fellow of the Institute of Food Science and Technology) after her name.

An IFST-UK Fellow must have at least seven years of appropriate professional experience in food science and technology and must have made a substantial contribution to the science or technology of food, or must have reached a position of seniority and authority in the profession. Interestingly, although several Past Presidents of IFT have subsequently been elected IFST Fellows, Schmidl is the first to become IFT President when already an IFST Fellow.

IFT’s satellite office opens May 1 in Washington, D.C.
FT has signed a lease, and present plans are that the new satellite office in Washington, D.C. (see IFT News, page 81, in the December 1999 issue of Food Technology), is occupied and open as of May 1, 2000.

The office is located within a few blocks of the White House, in the Blake Building, 1025 Connecticut Avenue N.W., Suite 503, Washington, DC 20036. Phone and fax lines have not been installed as of this writing, but will be in place very soon.

Fred R. Shank, IFT Vice President of Science, Communications, and Government Relations, stated that the Search Committee has begun interviewing prospective staff, and that the office will be fully operational as of September 1.

Three Hot Topic sessions announced for IFT Annual Meeting
Hot Topic sessions differ from conventional technical paper sessions in that they include both research and opinion, and represent current thinking on various issues. They invite speakers to talk on usually controversial and always interesting subjects.

Those topics to be presented at the 2000 IFT Annual Meeting are:
Obesity: The Rhythm Method of Girth Control. Session 1—Sunday morning, June 11. Using the provocative Socrates method, the panel will address the many facets of this growing public health issue. It will focus on the U.S., but note that the phenomenon is also a problem in other Western nations. The panelists, representing diverse positions as to causes and cures for the problem, are Sylvia Rowe, International Food Information Council (representative of the Childhood Obesity Prevention Initiative); Harold W. (Bill) Kohl III, Physical Activity and Nutrition Program (representative of ILSI’s Physical Activity and Nutrition Program); James O. Hill, University of Colorado Health Sciences Center for Human Nutrition (representative of the Partnership for the Promotion of Healthy Eating and Active Lifestyles); Donna Porter, Specialist in Life Sciences, Library of Congress (political expert); Stephen H. McNamara, Esq., Hyman, Phelps & McNamara, P.C. (legal expert); and Michael Mudd, Kraft Foods, Inc. (food manufacturing representative). Julie Jones, College of St. Catherine, and Guy Johnson, Kellogg Company, will moderate this session.

Biotechnology: Field of Dreams? Session 26—Monday morning, June 12. Biotechnology, genetic engineering, GMOs—terms that once promised improved food productivity and quality—seem to have taken on a more sinister note for many vocal skeptics and opponents. Although surveys have shown that American consumers are receptive to biotechnology’s benefits, activists in the U.S. and other countries are fervently demanding everything from labeling GMOs to outright bans of products developed through biotechnology. Does science justify such concern? Does science matter? Will a technology that promises food for hungry people and improved food safety and quality be derailed? This session will address policy and trade issues; Europe’s fundamental concerns; and the future as seen by producers, biotechnology companies, and food processors. Moderated by Frank Flora, U.S. Department of Agriculture, and Susan Harlander, formerly of The Pillsbury Company, speakers for this session include Isi Siddiqui, USDA Special Assistant to the Secretary for Trade, on “Policy and International Trade Issues for Biotech Foods and GMOs”; Tassos Haniotis, Agricultural Counselor for the European Commission Delegation, on “European Commission Position on Food Biotechnology and Genetically Modified Foods”; David M. Winkles Jr., South Carolina Farm Bureau and member of the USDA Advisory Committee on Agricultural Biotechnology, on “Biotechnology: A Farmer’s Perspective”; Terry Medley, Biotechnology, Regulatory, and External Affairs, DuPont Nutrition and Health, on “Lessons Learned and Opportunities for Biotechnology Applied to Food and Agriculture”; and Susan Harlander on “A Food Industry Perspective on Biotechnology.”

Trendmakers — What Makes Them Tick? Session 52—Tuesday morning, June 13. Planning for the future is a vital strategic function in most organizations. Key to this process is how organizations can best leverage their capabilities as well as their customer and/or consumer insights. The enigma to be explored is how to identify key trends and turn them into winning ideas. Moderated by Felix Germino, F. Germino and Associates, and John Hanlin, The Pillsbury Company, speakers for this hot topic include Bob McMath, President, New Products Showcase and Learning Center, Inc., on “What Were They Thinking?”; Phil Roos, President, Arbor Strategy Group, discussing “Trends: How To Do Tomorrow Today;” Clay Purdy, Vice President and Account Director, Leo Burnett advertising agency, on “Altoids: A Curiously Strong Success Story;” and Simon Foster, Head Delivery Boy,, on “Launching a Company in a New Distribution Channel.”

Twelve forums being offered for this year’s Annual Meeting
Since they were first established in 1994, Special Forums have been growing in popularity until this year there are twelve planned for presentation on a variety of topics from interviewing IFT’s three presidents to international opportunities in functional foods. They are informal in nature and give interested IFT members the opportunity to focus on late-breaking topics of concern. Interactive discussion among panelists and the audience is an important feature. Following are brief descriptions of this year’s offerings:

F1 – A Retrospective on the Future from the Perspective of Fellows’ Experience. Sunday, June 11, at 9:00 a.m. A panel of IFT Fellows will use their experience to probe the future of commercial food science and technology and food safety to demonstrate that tomorrow may belong to the youth, but it was invented by the grizzled professionals who continue to blaze the trails. Most of the highly publicized developments of the next decade arose from the work of our IFT Fellows, who will show that there is a dynamic continuum in the progress of such development. Moderated by Daniel Y.C. Fung, Kansas State University, and Aaron L. Brody, Rubbright•Brody, Inc.

F2 – Food Fortification with Vitamins and Minerals in Developing Countries. Sunday, June 11, at 1:30 p.m. Case histories concerning the fortification of staple foods with vitamins and minerals of six developing countries will be presented. Issues relating to legislation, sustainability, constraints in instituting national programs, international constraints related to trade and tariffs, role of private industries and government agencies, and need for nutrition education will be discussed, as will the success of the program and the lessons learned from the technical, nutritional, and industrial point of view. Moderated by Kamal Hyder, Cerechem Corp.

F3 – Funding Opportunities with the USDA National Research Initiative (NRI) Competitive Grants Program. Sunday, June 11, 1:30 p.m. NRI Program Directors will describe the review process and give grantsmanship tips, while Past Panel Members of the Food Characterization and Food Safety Programs (from outside the NRI) will provide their perspective on the process. Topics include: the review process, proposal options and preparation, selecting panelists and the panel meeting, the role of external reviewers in the review process, and grantsmanship (convincing your peers to fund you). Moderated by Mary Ellen Camire, IFT Research Committee, and J.L. Conrad, USDA, CSREES, NRICGP.

F4 – Going International: How to Deal Effectively in the Global Market place. Monday, June 12, at 9:00 a.m. Organized by the Task Force on Fostering Cooperative Relationships and formed to help address IFT’s goals for global involvement, this forum will address cultural protocols faced by IFT members as their companies increasingly move into global markets. Included are discussion of the need for cultural sensitivity and flexibility relative to doing business in international markets and brief talks focusing on four specific regions (Europe, Asia, Central America, South America). Moderated by James Albrecht, McCormick & Company, Inc. (retired).

F5 – The Food Information Mix in the 21st Century. Sunday, June 11, at 1:30 p.m. Good decision making depends on having access to relevant and timely information, with good literacy skills and enough competence to be able to effectively create or find and share information. This forum will overview solutions for efficient and knowledge management and present case history studies of such examples as a corporate intranet, the FAO approach to the strategy for information management for member countries, the wSn-world Sensory net as an example of a community study, and a pan-European approach (Fair-Flow) to information dissemination to smaller companies. There will be an opportunity for net surfing in the nearby Internet Café. Moderated by W.D. Davidson, Information Specialist.

F6 – Ask the IFT Presidents. Monday, June 12, at 1:30 p.m. An opportunity to meet the current presidential leadership of IFT (Charles H. Manley, President; Mary K. Schmidl, President elect; and Bruce R. Stillings, Past President). You can get your questions answered, give your opinions, or submit your suggestions for change. What is IFT? What does it offer? How about the Web? How is the IFT Foundation different from IFT? How does one get more involved? What is the structure and governance of the organization? Ask the IFT Presidents. Moderated by Chuck Manley, Takasago International Corp.

F7 – New Recommendations for Dietary Antioxidants: Their Role in Health and Disease. Monday, June 12, 1:30 p.m. Evidence suggests that certain compounds in food, because of their antioxidant properties, may be protective against chronic diseases such as cancer or cardiovascular disease. The third report on Dietary Reference Intakes (DRIs), which was released in April 2000, will provide the audience with recommendations from the DRI report and overview of the DRI framework. It examines bioavailability and the influence of nutrients; Tolerable Upper Intake Levels of such nutrients; and the relationship of these compounds to chronic disease. Representatives from industry, government, academia, and consumer organizations will discuss the possible impact of these recommendations on food policies related to public health. Moderated by S.A. Schlicker and A. Yates, both of the Institute of Medicine, The National Academies.

F8 – Practical Views on the Necessity of QA Experience for Your Career. Monday, June 12, 1:30 p.m. Experience gained in quality assurance will provide a strong base from which to expand a food science career. QA positions require increased interaction with all company departments while undertaking multiple tasks and projects, and this cross-functionality is satisfying to many careers. Opportunities and challenges in quality assurance will be presented through practical exercises in problem solving, case studies, and issues that face professionals, and various career paths stemming from QA positions will be discussed in greater detail. Moderated by R. Lombard, North Carolina State University; and Mary K. Wagner, Taco Bell Corp.

F9 – IFT Undergraduate Education Standards for Degrees in Food Science. Tuesday, June 13, 9:00 a.m. The Task Force on Outcome-Based Measures of Learning has developed guidelines that will be used to approve undergraduate food science programs in place of the existing Minimum Standards. These competencies are given in two prerequisites: required content material and assessment of learning outcomes. The Task Force will present a draft of the Education Standards that will eventually become IFT guidelines for curricular approval. Moderated by Richard W. Hartel, University of Wisconsin, Madison

F10 – Biotechnology: What Science is Telling Us About Safety, Labeling, and Benefits and Concerns. Tuesday, June 13, 1:30 p.m. Because of misrepresentations by media reports on biotechnology, thus increasing concern and confusion among consumers about this new technology, IFT has established a Task Force on Biotechnology to define IFT’s appropriate role. Priorities were established and Expert Panels convened to examine the status of the science and develop reports related to safety, labeling, and benefits and concerns. These reports will be presented and discussed at this forum. Moderated by Bruce R. Stillings, Food & Agriculture Consultants, Inc.

F11 – A Global Perspective on Meeting Regulatory Requirements for Health-Related Claims: Herbs, Botanicals, and Functional Foods. Tuesday, June 13, 1:30 p.m. Scientific investigations of the health benefits of many herbs, botanicals, and functional foods have intensified in recent years until there is now a substantial body of literature about their health effects. Many countries are examining this issue and developing their own guidelines or regulations about claims and the evidence required to support them. Panelists will discuss the issues around health-related claims for herbs, botanicals, and functional foods in several countries and provide insights on likely developments in a number of countries. Moderated by Stephen L. Taylor, University of Nebraska, Lincoln.

F12 – Functional Foods Opportunities: Searching for Global Technologies. Tuesday, June 13, 1:30 p.m. This forum will present global functional foods technologies that are available in the areas of functional foods and nutraceuticals, and describe case studies on how products have come to market. An overview of the functional foods and nutraceutical market in the U.S. and EU, and lessons and opportunities for functional foods technology transfer from the EU will be described, using specific examples of global technology transfer. Moderated by Mary C. Mulry, FoodWise, Inc., and T.A. Aarts, Nutrition Business Journal.

Committee on Sections and Divisions chooses new Scientific Lecturers
One of the more popular benefits to IFT Sections and Subsections is the Scientific Lectureship Program, which provides the opportunity for all Sections and Subsections to have well known scientists visit who are experts in their field. Topics are offered on a range of current issues in food science.

Five new Scientific Lecturers have been selected by the Committee on Sections and Divisions to serve three years as invited speakers to the Sections. Costs are shared by IFT and the local Section. Program booklets fully describing all 22 Lecturers and their topics were mailed out in mid-April to Section Chair-elects, and selections are due in IFT’s Office of Field Services by June 1, 2000. You can also obtain this information from the IFT Web Site at

Listed below are the new Scientific Lecturers for 2000-2001: 

Eric Decker (Associate Professor of Food Chemistry, Department of Food Science, University of Massachusetts, Amherst). Decker has been actively conducting research to identify and characterize natural antioxidants including the skeletal and neural tissue dipeptides, carnosine, and anserine. The titles of his lectures are: (1) Dietary Antoxidants: Our Key to Preventing Death by Oxidation? and (2) Where Do Meat and Dairy Products Fit Into A Healthy Diet: The Secrets of Zoochemicals.

Dennis T. Gordon (Professor and Chairman, Department of Cereal Science, North Dakota State University, Fargo). Gordon’s research work centers on nutrition, dietary fiber, mineral bioavailability and interactions, intestinal functioning, and human health. Simply stated, he is professionally interested in intestinal functions and factors influencing the health of this organ. The titles of his lectures are: (1) Dietary Fiber: The First Functional Food and The Gas We Pass, (2) Functional Food is The Nutrition of The 21st Century. 

Sibel Roller (Professor of Food Biotechnology, South Bank University, London, England). In 1996, she co-edited the book Genetic Modification in the Food Industry (Aspen Publishers) with Susan Harlander, formerly of The Pillsbury Company. Roller’s main research and professional interests are in food microbiology, enzymology, and genetic modification of foods. The titles of her lectures are: (1) GM Foods in Europe: What’s All The Noise About? and (2) Natural Antimicrobial Compounds As Novel Food Preservatives.

Don Schaffner (Lead Scientist of the Rutgers Food Risk Analysis Initiative, Rutgers University, East Brunswick, N.J.) Schaffner leads a federally funded research program in predictive microbiology and quantitative risk assessment focused on improving the ability of producers, processors, retail operators, government officials, and consumers to make better decisions on food safety and quality. In 1999 he was asked to become the Lead Scientist of the Rutgers Food Risk Analysis Initiative, a multi-disciplinary effort directed at improving food safety through research and outreach. The title of his lecture is Microbial Quantitative Risk Assessment—The Next Step in Food Safety Evolution.

Karen M. Schaich (Associate Professor of Lipid Chemistry, Department of Food Science, Rutgers University, East Brunswick, N.J.) Schaich is a creative and highly respected teacher known for her mentoring. Her research on lipid oxidation and free radicals in foods is internationally recognized. This year, she piloted a Professional Partners mentoring program in the New York Section. Her lecture is entitled Turning Rocks Into Diamonds And Lead Into Gold. Three versions of the talk are available, each with a different focus: (1) Mentoring—No One Learns in a Vacuum, (2) Diversity—A Tossed

IUFoST announces new Fellows for its Academy
he International Union of Food Science and Technology (IUFoST), with a country membership of 62, has elected the second class of Fellows to its International Academy of Food Science and Technology (IAFoST). These new Fellows were inducted at the Tenth World Congress of Food Science and Technology held in Sydney, Australia, in October 1999.

The inaugural group of Fellows was elected in 1997. Individuals in both groups are listed below. Additional Fellows will be inducted every two years at IUFoST World Congresses, the next being the Eleventh Congress scheduled for Seoul, Korea, April 22–27, 2001.

The purposes of the Academy are (1) to identify and recognize individuals distinguished by their scientific and professional contributions to food science and technology; (2) to further improve international cooperation and exchange of information; (3) to promote food science and technology and other sciences of importance for this area; and (4) to stimulate international education and training in food science and technology.

More specifically, the Academy will nominate candidates for the IUFoST Scientific Council, members for Centre Working Groups and Scientific Commissions, and individuals for the Founder’s Lecture (keynote speaker at each Congress); select members for award jury panels; and provide advice to the IUFoST President and the Management Committee.

Activities of the Academy are administered by an elected Executive Council composed of a Chair (Owen Fennema, USA), a Vice Chair (Ken Buckle, Australia), and two other Fellows (Estrella Alabastro, Philippines; and Octavio Paredes-López, Mexico), each having terms of two years. The Secretary for the Council is Judith Meech, Secretary-General of IUFoST.

Nominations for Fellow status may be made by country members of IUFoST (through delegates), the IUFoST Governing Council, and individual Fellows of the Academy. Nomination forms are available from Judith Meech, Secretary-General, IUFoST, 522 Maple Avenue, Oakville, Ont., Canada L6J 2J4 (phone 905-815-1926; fax 905-815-1574; E-mail: [email protected]; Web site:

The following are the distinguished members of IAFoST:
IUFoST Past Presidents and Secretaries-General
Peter Biacs, Hungary
Richard Hall, USA
D.E. Hood, Ireland
Joseph Hulse, Canada
Jack Kefford, Australia
Jack Meyers, Canada
Erik von Sydow, Sweden

Members of the Academy
Inaugural Members—1997 
Ken Buckle, Austalia
John Pitt, Australia
Gordon Timbers, Canada
John Vanderstoep, Canada
Pekka Linko, Finland
Christiane Mercier, France
Fritz Diehl, Germany
Ricardo Bressani-Castignoli, Guatemala
Janos Hollo, Hungary
Hisateru Mitsuda, Japan
Eduardo Mendez, Mexico
Lars Aukrust, Norway
Estrella Alabastro, Philippines
Antoni Rutkowski, Poland
Ai Kim Kiang, Singapore
Felix Escher, Switzerland
Jürg Solms, Switzerland
Saipin Maneepun, Thailand
J. Ralph Blanchfield, UK
John E. Smith, UK
Malcolm C. Bourne, USA
Frank F. Busta
Owen R. Fennema, USA
E.M. Foster, USA
Daniel Y.C. Fung, USA
Marcus Karel, USA
Daryl B. Lund, USA

Members Elected—1999
Jorge Chirife, Argentina
Denise Simatos, France
Fritz Käferstein, Germany
Walter Spiess, Germany
V. Prakash, India
F.G. Winarno, Indonesia
John Lupien, Italy
Kyoden Yasumoto, Japan
Tai-Wan Kwon, Korea
Octavio Paredes-López, Mexico
Andrew Cleland, New Zealand
Caj Eriksson, Sweden
Michiel van Schothorst, Switzerland
Philip Sherman, UK
Ralston Lawrie, UK
Hugh Symons, UK
Colin Webb, UK
James Behnke, USA
Al Clausi, USA
David Lineback, USA
Theodore P. Labuza, USA
Sanford Miller, USA
Nevin Scrimshaw, USA
Keith Steinkraus, USA
Alina S. Szczesniak, USA

IFT’s 21st Basic Symposium features “Mycotoxins and Their Role in World Health.”
Unavoidable naturally occurring toxicants pose a unique challenge to food safety.

Learn more about mycotoxins at the IFT Basic Symposium, Friday, June 9, at the Adams Mark Hotel in Dallas.
See page 42, this issue, for more information.

Assistant Editor