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Although food is now safer than it has ever been, and people are living longer, food scares still occur. Some of these arise from a lack of understanding, or trust, in the part that science and the food industry play in bringing food to our table.
As an independent professional body, NZIFST's objectives include the dissemination of knowledge about foods, food processing,and the profession of food science and technology.
These papers and articles try to present the facts about food, as drawn from the latest information available from around the world.
INFORMATION STATEMENTS
Information statements are up-to-date, objective summaries of the current scientific consensus on topical food issues.
 These information statements have been compiled by NZIFST's sister organisation, the Institute of Food Science and Technology (UK), and are listed here with its permission.
 Food Allergens
Bovine Somatotropin (BST)
Foodborne Campylobacteriosis -- and How to Safeguard Against It
Foodborne Viral Infections
Food Safety and Cheese
Cryptosporidium
Dietary Fibre
Dioxins and PCBs
Verocytotoxin-Producing E.coli Food Poisoning and its Prevention
Genetic Modification and Food
The Use of Irradiation for Food Quality and Safety
Mycobacterium paratuberculosis and milk
Organic Food
Phytoestrogens
Phytosterol Esters (Plant Sterol and Stanol Esters)
Salmonella typhimurium DT104
Salt
Trans Fatty Acids
SCIENTIFIC STATUS SUMMARIES
 IFT Scientific Status Summaries are peer-reviewed reports that assess the current state of knowledge on food issues, as published in the Institute of Food Technologists (IFT) magazine, Food Technology.
 Irradiation and Food Safety (November 2004, PDF document)
EXPERT REPORTS
IFT Expert Reports are comprehensive, state-of-the-science reports prepared by IFT-convened panels of internationally renowned scientists.
Functional Foods: Opportunities and Challenges (March 2005)
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Background articles which give balanced, science-based explanations of food issues:
Myths and Facts about Processed Foods
(EUFIC Article, 2004)
Fats
(EUFIC Backgrounder, September 2003)
What is the Optimal Dietary Lipid Intake?
(Oils & Fats Specialist Group, NZ Institute of Chemistry, June 2003)
Food Allergy and Intolerance
(BNF Briefing Paper, 2000)
Food Additives
(EUFIC Backgrounder, May 2004)
Biotechnology and the future of food
(American Dietetic Association Position Paper)
Obesity & Weight Management
(British Nutrition Foundation, 2004)
NZIFST stance on genetic modification (GM):
Who's fiddling with our food?
(Food New Zealand, July 2002)
Food information sites from around the world:
Food-Info
Food-related Q & A's. This site is run by the Food Technology Department and a team of international students in the MSc programmes in Food Technology and Food Safety at Wageningen University, the Netherlands.
www.food-info.net | |
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