New IFT Press book published
The second book in the IFT Press series is now available. Regulation of Functional Foods and Nutraceuticals presents the most comprehensive information on regulatory aspects of the growing and economically important functional food and nutraceuticals industry. The book is edited by Clare M. Hasler, Founding Executive Director of the Robert Mondavi Institute for Wine and Food Science at the University of California-Davis.
International experts with legal and/or scientific expertise address the full range of relevant topics, from quality issues to organic foods to labeling, including innovative product development, global principles, intercountry trading issues, and comparison of the laws and regulations within different countries.
This timely book is invaluable for research professionals, managers, manufacturers, and marketing strategists in the worldwide functional food/nutritional supplements business, and academics in fields related to this area. The book also serves as an indispensable shelf reference for attorneys in the food industry and government health professionals with regulatory responsibilities.
Developed in partnership with Blackwell Press Publishing and crafted through rigorous peer review and meticulous research, IFT Press books serve as essential textbooks for academic programs and as handbooks for industrial application and reference.
The first book in the IFT Press series, Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions, was published in 2004. Topics of future books in the series include food irradiation, biofilms, water activity, and fermented foods.
IFT members receive a 20% discount on all IFT Press books. More information is available at 800-862-6657 or www.blackwellprofessional.com. Manuscript proposals are welcome and can be sent to Mark Barrett, Blackwell Publishing, 2121 State Ave., Ames, IA 50014-8300 (phone 515-292-0140 ext. 613, e-mail [email protected]).
IFT award winners and Fellows to be honored at Awards Celebration
IFT will honor the winners of this year’s IFT Achievement Awards and newly elected Fellows at a special Awards Celebration on Saturday, July 16, from 5:30 to 6:45 p.m. at this year’s IFT Annual Meeting + FOOD EXPO®. For information about the celebration and a list of the 2005 award winners and Fellows, visit www.am-fe.ift.org/awards. To register for the Annual Meeting + FOOD EXPO, visit www.am-fe.ift.org. Complete write-ups of the award winners and Fellows will appear in a future issue of Food Technology.
Run Wild in New Orleans with IFTSA and IFT Foundation
Mark your calendars for the 6th annual Fun Run organized by the IFT Student Association and IFT Foundation on July 18, 2005. Proceeds from the Fun Run are entirely designated to fund scholarships and fellowships for students studying food science.
This year’s event is sponsored by ConAgra, CoroWise, David Michael & Co., IFT Food Laws and Regulations Division, IFT Chicago Section, Kraft, and Yum! Brands.
Run or jog the 5K course or walk one mile through picturesque New Orleans. Custom plaques will be awarded to the 1st-, 2nd-, and 3rd-place men’s and women’s 5K finishers. One round-trip airline ticket will be awarded to the person who collects the most in pledges.
The Student Association’s focus this year is to increase student and food science club participation in the Fun Run. Food science clubs can obtain Chapter of the Year points for member participation. For more information on opportunities for students, contact Taylor Wallace at [email protected].
Partnership launches food safety program
The Partnership for Food Safety Education, of which IFT is a member, recently launched a national campaign to educate consumers about the importance of maintaining household refrigerator temperature at 40°F or below.
The BAC Down! campaign is in part a response to the revised Listeria monocytogenes Risk Assessment released in September 2003 by the Food and Drug Administration and the U.S. Dept. of Agriculture. The report revealed that proper refrigeration could reduce by two-thirds the risk of listeriosis, the illness caused by the pathogen associated with foods not chilled properly.
IFT joined the Partnership in April 2005 to support the efforts to educate the public about safe food handling practices. IFT will participate in future meetings of the Partnership to learn more about how IFT can assist with the various initiatives the Partnership has underway.
For more information about the Partnership and the campaign, visit www.fightbac.org.
Toma wins Outstanding Professor Award
Ramses Toma recently won the Outstanding Professor Award from California State University for his professional performance and scholarly and creative activities at the university. The award is presented to no more than three faculty members per year.
Toma is a Professor of Food Science and Nutrition at the university and an Adjunct Professor of Food Science and Nutrition at Ain Shams University, Cairo, Egypt. In addition to teaching, he serves on several California State University committees and community organizations, is the Thesis Research Chair for graduate students, and acts as a consultant to industry. He is a Professional Member of IFT.
Spence presents Endresen Lecture
The Dept. of Food Science at the University of Massachusetts named Jean Spence its 16th Endresen Lecturer.
Spence, Executive Vice President of Global Technology & Quality for Kraft Foods Inc., Northfield, Ill., spoke about the need for global organizations to take advantage of local consumer and customer knowledge, local sales and marketing expertise, and local sensory, cultural, health, and economic factors. Spence is a Member of IFT.
KSU team wins Skinner sensory science award
A team of Kansas State University students recently won the 1st Annual Elaine Skinner Design Competition Award for sensory science. The competition, sponsored by Sensory Spectrum, Chatham, N.J., focused on creative applications of sensory science.
Each competing team had to act as sensory experts within an innovation team employed by a leading consumer products company. As part of the task, teams were asked to submit a nonedible prototype for a new snack product designed for consumers 50 years or older. They were judged on the use and application of consumer and product sensory tools, their interpretation of findings, and creative translation into product and package design.
The winning team members included Ellen Hill, Alicia Jenkins, Jeehyun Lee, Ziad Matta, Gaewalin Oupadissakon, and Martin Talavera. Hill, Matta, and Talavera are IFT Student Members. The team will receive $5,000.
The competition honors Elaine Skinner, a pioneer in business sensory application at General Foods.
KOSHER FOOD PRODUCTION. Rabbi Zushe Yosef Blech, Blackwell Publishing Professional, 2121 State Ave., Ames, IA 50014. Call 800-862-6657 or 515-292-0155 or visit www.blackwellprofessional.com. ISBN: 0-8138-2570-9. 2004. 578 pp. $149.00.
Many years ago, a rabbi well regarded in kashrus matters told me, "I do not make it kosher; you do. I only tell the world that it is kosher." In this book, Rabbi Blech gives a clear outline and explanation of what is required of the food manufacturer to have his products certified as kosher.
In the very beginning, a major myth is put to rest. Rabbi Menachen Genack, Rabbinical Administrator of the Union of Orthodox Jewish Congregations of America, states that kosher has nothing to do with a rabbi blessing the food. In both the Preface and Introduction, Rabbi Blech again states that although the precepts are based on Jewish law, no blessing is involved and the basis of the requirements for kosher food are the Talmud and the writings and decisions of rabbinic authorities. These clear and unambiguous statements address one of the most widely believed myths and a major obstacle to true acceptance of kosher certification programs. The chapter on Rabbinic Etiquette also contributes to a greater understanding and appreciation of what may seem to some to be an obstacle to complete acceptance of the program.
The format and content allow for reading at three levels of involvement. It serves those whose need is only an appreciation of the detail and complexity of an effective program, those who need a good working knowledge of the requirements and administration of such a program, and those who should have greater knowledge of the principles that need consideration in product development, system selection and operation, and employee training.
From my perspective, the book is divided into three parts: principles of and requirements for an effective certification program, situations and conditions relating to specific industries, and essays on various products and product types. The use of Hebrew terms and terms derived from Yiddish keep the reader aware that he is dealing with matters based on centuries-old laws and application to modern technology. The explanation of "Inherently Kosher Ingredients" and the essay "The Story of Butter" dramatically drives home the fact that nothing can be taken for granted.
This work fills a void that has existed in the food industry at all levels of responsibility. It is highly recommended for all personnel involved with procurement, operations, product development, engineering, maintenance, or in any way with the ingredients, process, equipment, or production.
Eugene E. Corrigan, Managing Director, Coordinated Interventions Inc., Edison, N.J.
by KAREN BANASIAK