From the President and News
2018; Wiley; Volume: 32; Issue: 2 Linguagem: Inglês
10.1002/fsat.3202_3.x
ISSN2689-1816
Autores Tópico(s)Fisheries and Aquaculture Studies
ResumoFirstly, thank you to those of you who attended the Volunteers Group Meeting and AGM, which this year was held in London. We were delighted to have such a well-attended afternoon and evening and really appreciate the support volunteers give to IFST in so many ways. We also held our Spring Conference (SC18) at the University of Birmingham. Once again, we were delighted with the attendance and are very grateful to the speakers who ably covered a very wide range of emerging science and technology topics that will impact on all of us in the next few years. At the dinner the night before the conference, the futurologist Chris Barnatt explained to us how the worlds of food, medicine and digital are merging together, which was completely reflected by the speakers the following day, whose talks ranged from human and pathogen genetics to the use of Google glasses in supplier audits. Feedback on this conference has been excellent and reflects the very high standard we set last year. We are already starting to work on the next conference. Looking forward, you will see the new website for IFST going live in the next couple of months. This has been a major exercise and investment for IFST. We want to make life easier for our members so the website is aimed at making more information accessible to us all. We look forward to getting feedback from you all on this important initiative. We are pleased to announce that Michael Bell has been elected as the new Vice President of IFST. He was invested during IFST's Annual General Meeting on 13 March 2018. Of his appointment, Michael said: ‘I am looking forward to supporting the Institute of Food Science & Technology and its members during the most exciting time for UK Agri-Food since IFST was created. We have a lot of building to do, but together, we have a superb legacy to build on.’ Michael has over 34 years’ experience in the food industry and has been the Executive Director of Northern Ireland Food and Drink Association (NIFDA) for over 22 years. He previously worked in Northern Ireland and Malta for 12 years working closely with major retailers and was a member of the Board of Ormeau Bakery. Michael has an honours Degree in Food Science and is a Fellow of IFST and a Chartered (Food) Scientist (CSci). He is a Fellow of the Institute of Directors (FIoD) and is a Chartered Director (C Dir). He also has a Leaders in Industry Programme Food and Drink Manufacturing sector award from Queen's University, Belfast. Michael is Chairman of the Northern Ireland Agricultural Research and Development Council (Agrisearch) and a member of Safefood Expert Advisory Committee. In addition, Michael is a member of the Northern Ireland Food and Feed Advisory panel for the Food Standards Agency Northern Ireland and a board member of Agri-Quest – the Food Innovation Competence Centre. In his spare time, he enjoys sailing, hill walking as well as good food and drink. The IFST Lecture is always one of the highlights of our calendar. This year we are delighted that our guest speaker will be Dr Michael Mosley, well-known British television journalist, producer and presenter, who will talk about the role of the media in presenting evidence-based science to the general public. Michael studied PPE at Oxford and then became an investment banker…before realising that this really wasn't the industry for him…so he retrained as a doctor. After studying medicine at the Royal Free Hospital in London and qualifying as a doctor…he realised that this wasn't really the industry for him either! Michael joined the BBC as a trainee assistant producer and over the ensuing 25 years has made numerous science and history documentaries for the BBC, first behind the camera and more recently as a presenter. He's won numerous awards, including being named Medical Journalist of the Year by the British Medical Association in 1995. The IFST Lecture 2018 will take place on 27 June in London. It will also be live streamed to various satellite receptions around the UK. Please note that it is an invitation only event With the stimulating title ‘Managing Food Risk: Future Tools and Technologies’, our Spring Conference (SC18) took place on 19 April 2018 at the University of Birmingham. The event was opened by our President, David Gregory, and chaired by Professor Lisa Jack (University of Portsmouth), who introduced the concept of ‘think like a criminal’ for designing solutions to fraud. With the initial focus on ‘Technologies for Consumer Health and Safety’, the first session, To be or not to be, that is the question. Shakespeare's Hamlet addresses life, death and the nature of existence by Professor Ian Charles (Quadram Institute) referenced the absence of something that should be there, i.e. the dog that didn't bark in Sir Arthur Conan Doyle's Silver Blaze novel, and explained how a better understanding of conditions supporting microbial growth and survival in the food chain is crucial for food safety and reducing antimicrobial resistance (AMR), and that more surveillance is required from the food sector. Trumping the US with a paradigm shift in food risk by Daniel Hurley (UCD, Centre for Food Safety) discussed: global food security rankings, ‘sequencing alliance for food environments’ (SAFE), improving food safety through advances in whole genome sequencing based surveillance, GenomeTrakr to support management of foodborne outbreaks and how transposon-directed insertion sequencing (TraDIS) facilitates bacterial responses to environmental conditions. RFID tags The topics progressed to Tracking and Tracing Technologies, with James Flynn (Primority) covering the use of technology to rapidly transform food safety and supply chain transparency, e.g. traceability and authenticity, in Everything you need to know about Blockchain (but were too afraid to ask!). James explained how this database technology will potentially create disruptive, transformative innovation, and when applied to food supply chains will provide competitive advantage, hence the need for industry to be informed and ready. Regarding security, blockchains, which are a decentralised way to reach consensus, can be permissioned to maintain commercial sensitivity with costs relating to access of database ‘nodes’. James Stafford (Avery Dennison) stressed how radio frequency identification (RFID) can improve business profitability and customer service but appreciated the need for businesses to build a business case to justify investment. Top The IFST pop-up Centre Brian Courchesne at the podium Above Vincent Doumeizel delivers his talk This was expanded with Embedded RFID on pack technology by Professor Bob Stevens (Nottingham Trent University), who develops electronic printing inks e.g. in-mould labels (RFID-IML) programmed at the filling stage to support an immutable global food blockchain. He explained how cost effective smart hybrid labels will transform supply chains to deliver safer food with consumer benefits and features, such as labels that light up. The challenges of introducing new and disruptive features to conventional food packing lines, whilst maintaining productivity and cost-effectiveness, are demanding. The afternoon's focus was Future Assurance and Vincent Doumeizel (Lloyd's Register) introduced The future of food audits. Less people are living in absolute poverty but there is increased consumer demand e.g. quality, security, sustainability, protection and food safety (classified as ‘data’ and ‘life’ sciences). The challenges for responsible and resilient supply chains are population growth, fraud, climate change, DNA sequencing and new technologies. Assurance mechanisms are changing with the need for more remote audits, due to insufficient resource and the requirement for improved communication as systems are outdated. Brian Courchesne (Schneider Electric) introduced Why cybersecurity matters in the food and beverage sector now as cyber attacks are growing exponentially. Threats can be posed by hackers, criminals and insiders, as well as from espionage, terrorism and warfare. A comprehensive defence approach requires identification and recovery stages as well as protecting, detecting and responding, focusing on people, process and technology to protect brands, reputation and assets. The world through the auditor's eyes – alternative global auditing solutions by Rob Chester (NSF) discussed remote auditing with the use of augmented reality (AR) glasses and the benefits of artificial intelligence (AI) to eliminate operator error. A system was discussed to predict changing risk, using big data, to enable prioritisation for intervention and continuous improvement. Culture remains a significant challenge and the prediction is that most technologies that will be dominant in 30 years time have yet to be invented. The chair concluded the day by providing a useful round up of these topics. Presentations are available for members on the IFST website. To download the Fact Sheet, please visit : ifst.org/sites/default/files/Date%20Labelling.pdf We are pleased to support the Royal Society of Chemistry's (RCS) Emerging Technologies Competition 2018, which is designed to identify the most promising chemical science-based technologies and to help accelerate their commercialisation. Now in its sixth year, this unique, high profile competition is open to small companies and universities from the UK and Europe, who are developing technologies in the fields of health, energy, environment, food & drink and advanced materials. The closing date for applications is 2 July 2018. For more information, please visit : http://www.rsc.org/ competitions/emerging-technologies/ Sterling Crew FIFST has just completed two terms as IFST Vice President. We asked him about some of his outgoing thoughts. Sterling, how have you found your time as IFST Vice President? What was important to you when you first took up the post? Trying to play my part in increasing membership value. It is key to our future growth. We should not forget we are first and foremost a membership organisation. It has been my mantra. What is the main challenge ahead for the profession? Maintaining the trust of the public. Food consumed in the UK is amongst the safest, most authentic and nutritious in the world. Yet, many in the general public remain unconvinced of the benefits that food science can deliver. This has been fuelled by food scares and misinformation. Sensational media coverage is bringing about a climate of apprehension, where there should be none. We must endeavour to present evidence-based information to help members of the public make informed decisions. What are your views as a trustee? It has been reassuring to see IFST further strengthen its financial position and governance structure. It helps secure the charity's future. As we have seen recently, a number of other charities have not fared so well. We should not take our future for granted. The organisation must continue to innovate and improve. The stewardship role of a trustee is critical. Any recent changes you would highlight? The investment in two new positions of Policy and Scientific Development Director and Scientific Affairs Manager. It means we can communicate and connect more effectively with government, industry, NGOs, the public and better serve our membership. A real step change for us. It is important that we can inform and influence our key stakeholders, especially with Brexit on the horizon and potential changes in the way food is to be regulated. What have you most enjoyed? Interacting with our students. I have been impressed with their professionalism and their enthusiasm, which is infectious. The future of the profession is in safe and secure hands. Also, it's just been great meeting members across the whole spectrum of our profession. People who I might not have met under normal circumstances. We can tend to work in our own specific professional sector silos. We are such a diverse lot. What challenges are there for IFST in your area of work? I have spent 35 years working in the food supply chain. Food and drink is the largest manufacturing sector in the country and employs over 400,000 people. It feeds our nation. We are facing a huge technical skills shortage which we cannot ignore. We need more trained food technicians and scientists to fill the gap. Our profession is still relatively unknown. We need to raise its profile and shout out about the rewarding careers available to encourage more people to join us. Are there any future IFST developments you are looking forward to? We have taken the first steps towards applying for the status of chartership. We don't know how long the journey will take or what its final outcome might be, but I believe success would be great for IFST and its individual members, a real coming of age for the profession. There are also some exciting plans to make the membership application process a lot easier and to further improve communication and enhance the whole membership experience. Keep an eye out for the upcoming refresh of the Food Safety Register. It helps give employers the confidence and assurance they are looking for and for our members it forms a key part of their professional development. It is a trusted scheme, which has widespread recognition and support. I would encourage members to use it. What would you do if you had a magic wand? I would definitely use it to sort out our country's obesity epidemic. It is reaching horrific levels with no signs of it being reversed in sight. Any final thoughts? We should ask ourselves not what IFST can do for us but what we can do for IFST. It's membership engagement that drives our organisation. We should all play our part where we can. I would urge members to become actively involved by joining their branches, special interest groups or the various Institute committees. There are also chances to meet fellow food professionals at the numerous presentations and conferences. You can help shape IFST's future and meet some great people. We are pleased to announce that Qudsiyah Raza and Andrew Dockerill have been nominated as IFST Ambassadors 2018. Earlier this year, we set out to build a network of Ambassadors to help us in our mission to promote the ‘voice of the food profession’ by ‘sharing knowledge, being independent, promoting professional development and encouraging new entrants to the sector as an exciting worthwhile and aspirational career path’. We were overwhelmed with the interest in this 18-month role having opened it up to young professionals and overseas members as well as students. The judges were equally impressed with the calibre of candidates. To read an interview with Qudsiyah and Andrew, please go to https://www.ifst.org/news/introducing-our-new-ifst-ambassadors Qudsiyah Raza and Andrew Dockerill receiving their Ambassador awards from David Gregory Phenolic composition and sensory characteristics of Cabernet Sauvignon wines The effects of three water status levels and two harvest dates 55 and 64 days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines was investigated. The later harvest date led to wine with a higher alcohol content. Total phenols varied from 1439.66 to 1643.08 mg/L with higher values at 64 DAV. No differences were observed between irrigation treatments. For total tannins and anthocyanins, no differences were found between harvest dates. Separation of proanthocyanidins by Sep Pak Plus tC18 cartridges showed only differences in concentration but not in the proportion of proanthocyanidin fractions. The wines from the most water restricted treatment had a better colour and the same aroma of red fruits, persistence, astringency, fullness and bitterness as the wines from the treatment with highest irrigation. Under the assay conditions, it was possible to obtain wines with a similar chemical and sensory composition earlier and using less irrigation water. Delgado Cuzmar et al., 2018 doi:10.1111/ijfs.13757 Influence of crystal promoters on sensory characteristics of chocolate Three additives that acted as crystal promoters (CP) at varying concentrations, were studied to determine their effect on sensory characteristics of heat -resistant compound chocolates using trained descriptive panellists. The non-heat-resistant compound chocolate with no CP added served as a control. CP1 was composed of mono- and diglycerides and polyglycerol esters from high oleic sunflower oil. CP2 consisted of mono- and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax- coating mouthfeel than the samples with CP2 and CP3 at all concentrations. Varying the composition and concentration of crystal promoter added to compound chocolate affects product sensory quality, which in turn affects commercial applications. Rosales et al., 2018, doi: 10.1111/ijfs.13725 Effects of microalgae feed on the sensory qualities of beef The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n−3) on the fatty acids composition and sensory attributes of beef. Thirty Charolais cross Limousin/ Friesian heifers were fed diets containing no MA, low MA (15 g/kg) or high MA (30 g/kg) for 95 days before slaughter. Steaks from animals fed either of the MA diets had a marginally higher ‘seaweedy flavour’ that was positively correlated to muscle C22:6n-3 concentration. Steaks from animals fed high MA were rated as being higher in tenderness and had a lower shear force than those from control fed animals. The study concluded that feeding microalgae at high levels can beneficially improve the health attributes of beef with minimal effects on sensory quality. Rodriguez-Herrera et al., 2017, doi: 10.1111/ijfs.13718 ■ Adeola Akintunde-Ibikunle MIFST, Technical Manager – NSF International ■ Susan Arkley MIFST, Food Innovation and Product Development ■ Helen Arrowsmith MIFST, Food Law Advisor – Campden BRI ■ Richa Bedi-Navik MIFST, Technical Manager – DHL ■ Paul Buxton MIFST, Technical Manager – Samworth Brothers ■ Daniel Carrigan MIFST, Group Auditor – Samworth Brothers ■ Ella Connolly MIFST, Group Technical Support – Samworth Brothers ■ Craig Darby MIFST, Group Auditor – Samworth Brothers ■ Theresa Dean MIFST, Group Auditor – Samworth Brothers ■ Rebecca Durrant MIFST, Produce Technologist – Ocado ■ Vijibabu Gurugubelli MIFST, Director – Lead Process India PVT Ltd ■ Jennifer Hanby MIFST, Group Auditor – Samworth Brothers ■ Rosa Maria Hernandez MIFST, New Product Development Manager – Appy Food and Drinks ■ Joe Humphreys MIFST, Client Services Manager – Covance ■ James Huscroft MIFST, PhD Researcher – University of Nottingham ■ Thandeka Mhlanga MIFST, Technical Administrator – The Real Pie Company ■ Katherine Modos MIFST, Supplier Assurance Manager – Nomad Foods Europe ■ Sonam Nair MISFT, Food Technologist – Ocado ■ Ana Nicula MIFST, Food Technologist - Protein – Ocado ■ Marian Pusey MIFST, Senior Lecturer/Placement Manager – Harper Adams University ■ Catriona Quigley MIFST, Programme Manager – Sensory Dimensions ■ Alison Rudkin MIFST, Group Audit Administrator – Samworth Brothers ■ Lidija Rybalcenkaite MIFST, Technologist – Tereos ■ Sarah Storr MIFST, Technical Manager – Trigon Snacks Trading Limited ■ Caroline Strickland MIFST, Product Developer – Meridian Foods ■ Claire Wakeford MIFST, Food Safety Consultant ■ Alan Wakeford MIFST, Food Safety Consultant – www.saferfood.co.uk ■ Chris Wasson MIFST, Food Technologist – Leathams Ltd ■ Lesley Western MIFST, Retail and Technical Consultant – Western Consulting Limited ■ Christine Wilding MIFST, Technical Manager – Indo European Foods Ltd ■ Matthew Williams MIFST, Technical Manager – Samworth Brothers ■ Konstantinos Zisakis MIFST, Technological Manager – Bounce Foods ■ M Bond FIFST, Senior Scientific Officer – Food Standards Agency (London) ■ Jean Ne Cheong FIFST, Senior Research Scientist – Kerry Group ■ Josie Foster FIFST, Owner – J Foster Consulting ■ Monica Ganan FIFST, Head Global Challenges Institute – London South Bank University ■ Sharon Ghouila FIFST, Director – The Party Guide ■ Clare Hazel FIFST, Group Science Manager – Premier Foods ■ Juliette Jahaj FIFST, Analytical Services Manager – Sainsbury's Supermarkets Ltd ■ Jan Maish FIFST, Product Developer ■ Amanda McCarthy FIFST, Technical Director – FSC International ■ Edward Watson FIFST, Consultant ■ Andrew Walker FIFST, Company Microbiologist – Premier Foods ■ Helen Sharman FIFST, NPD Manager – McCormick ■ Jonathan Wilkin FIFST, Lecturer – Abertay University ■ M Bond CSci, Senior Scientific Officer – Food Standards Agency (London) ■ Sonam Nair CSci, Food Technologist – Ocado ■ Ashley Stretton CSci, Consultant – Stretton Business Solutions ■ Purity Hrisca RSci, Technical Manager – Tate & Lyle Sugars ■ Nicola Mosley RSci, Technical Manager – Pret A Manger ■ Victoria Waring RSciTech, Support Technician – University of Nottingham ■ Juliette Jahaj RFoodSP, Analytical Services Manager – Sainsbury's Supermarkets Ltd ■ Barbara Bray RFoodSM, Technical Consultant – Alo Solutions Ltd ■ Katherine Modos RFoodSM, Supplier Assurance Manager – Nomad Foods Europe ■ Ruth Shaw RFoodSM, Technical Consultant, Auditor & Interim Manager – Ruth Shaw Consulting ■ Claire Wakeford RFoodSM, Food Safety Consultant ■ Alan Wakeford RFoodSM, Food Safety Consultant – www.saferfood.co.uk ■ Lesley Western RFoodSM, Retail and Technical Consultant – Western Consulting Limited ■ Suzanne Wood RFoodSM, Inspector – Soil Association Ltd ■ Dean Hill RFoodSPRac Technical Manager – Sainsbury's Supermarkets Ltd ■ Barbara Bray, Technical Consultant – Alo Solutions Ltd ■ Ruth Shaw, Technical Consultant, Auditor & Interim Manager – Ruth Shaw Consulting ■ Claire Wakeford, Food Safety Consultant ■ Alan Wakeford, Food Safety Consultant – www.saferfood.co.uk ■ Lesley Western, Retail and Technical Consultant – Western Consulting Limited ■ Suzanne Wood, Inspector – Soil Association Ltd Registered Sensory Scientists ■ Irene Baxter RSensSci, Sensory Scientist – The Scotch Whisky Research Institute
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