INTERNATIONAL DIVISION NEWSLETTER

June 97 No. 54 Published in the U.S.A.

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1. CHAIRPERSON'S MESSAGE
2. ANNUAL REPORT
3. GLOBAL GRADUATES, THE OREGON MODEL FOR INTERNATIONAL INTERNSHIPS
4. A STUDENT PERSPECTIVE ON AN INTERNATIONAL INTERNSHIP
5. VIRUS TRANSMISSION VIA FOOD
6. LETTER TO THE EDITOR
7. NEW OFFICERS OF THE DIVISION
8. FIVE FINALISTS FOR THE 1997 GEORGE F. STEWART INTERNATIONAL RESEARCH PAPER COMPETITION
9. ANNUAL REPORT FROM THE POLISH FOOD TECHNOLOGISTS' SOCIETY
10. ANNOUNCEMENTS

This is just a short message to offer you the assistance of the International Division in attending international events sponsored by our division and Annual Meeting events in general. We hope that you will be attending the International Lunch sponsored by our division. More than one hundred guests, including the current and many past IFT Presidents, will be there to honor the 1997 IFT International Award winner, Dr. Daniel Y.C. Fung. This year, we are also honoring Dr. Miguel Jimenez for his generous help to promote international collaboration and produce our International Newsletter. Also, we have invited the five finalists of the International Paper Competition sponsored with funds donated by Nestle/Westreco. Another important event is the short course, "Understanding International Food Law: Competing in Global Markets," June 13-14, 1997 - Clarion Plaza Hotel, Orlando, FL co-sponsored by the IFT Continuing Education Committee, IFT Food Laws & Regulations Division, IFT International Division and the International Union of Food Science & Technology (IUFoST). This course will cover the history of international food laws, their regulation, trade agreements/restrictions, industrial insights for doing it better and global resources will aid marketers in trading between U.S./foreign markets. Another division responsibility is the operation of the International Lounge where International Division members working as volunteers facilitate business and social meetings for international guests attending the Annual Meeting. We will have a schedule of volunteers and their language skills in case you need some language assistance. Finally, this year we begin a series of symposiums geared to provide technical support to international trade. The topic for this year is moisture measurement, a key parameter in international trade because of quality and economic considerations. We expect a large audience to hear several international speakers (Session 41, Monday PM).

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(Sept. 1, 1996 - Aug. 31, 1997)

Activities of recommendations which require IFT council and/or Executive Committee Action

Bylaws Revision:

The Bylaws changes are to be put to a membership vote. The proposed revisions are below. Highlights of the proposed revisions are 1) move the deadline for annual councilor meeting report to the Chairman, 2) remove the restriction that International Division Paper Competition judges be only from the U.S., and 3) change the meeting notification rules to insure at least one week notice prior to an Executive Committee meeting.

- PROPOSAL #1: Proposed addition to Article III, Section 4d: "(12) report to the DIVISION chair the highlights of the Annual Council Meeting no later than August 1. Copies of the report must be sent to the DIVISION Chair-Elect, Alternate Councilor and Newsletter Editor for publication in the next issue." Proposed in order to insure that we have communication of what occurs in the councilors meeting.

- PROPOSAL #2: Proposed change to Article VI, Section 9: Under "The Jury Chair Shall:", part b currently reads: "Choose all jurors from within the U.S. to avoid conflict of interest with countries participating in the competition." This should be changed to allow international judges. Propose to change part b to: "Choose the jurors, avoiding conflicts of interest with countries participating in the competition."

- PROPOSAL #3: Change Article 7, Section II, Executive Committee. It currently reads, "The division executive committee shall meet at least once a year. Additional meetings shall take place upon due notice to its members at the call of the Chair, or at the request of a majority of the members of the Executive Committee." We will add at this point the following sentence, "All Executive Committee members shall be notified at least one week in advance."

- Fall teleconference - October 29, 1996

- Winter teleconference - December 16, 1996

- Spring teleconference - scheduled for May 15, 1997

- Annual meeting - June 16, 1997 (after division-sponsored symposium)

The Division begins in 1997 a technical symposium series on analytical methods critical in international trade. The symposium for this year (Session 41, Monday, June 16, 1:30 - 4:00 p.m.) entitled "Methods to Determine the Water Content in Foodstuffs" will be co-moderated by Dr. H.D. Isengard (U. of Hohenheim) and Dr. J.A. Torres (Oregon State U.). International speakers will review critically many methods currently used in international trade.

Other Activities:

- The George F. Stuart International Paper Competition will be held at the annual meeting. The five finalists were notified and will be notified at the International Lunch. The organization of the paper competition is currently being revised and refined.

- The International Lounge will continue to be a meeting place for international guests and IFT members at the annual meeting.

- At the International Lunch, we will recognize Dr. Daniel Y.C. Fung, 1997 winner of the IFT International Award, and Dr. Miguel Jimenez, Editor for the International Division Newsletter. Dr. Jimenez will be presented with a plaque recognizing his many years of service to the International Division.

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Oregon is taking the lead nationwide in developing a model program of international internships for undergraduate and master's level students. The goal is to provide Oregon's next generation of business, government and civic leaders with the fundamental prerequisite for success in a global society - international expertise. This expertise is acquired through supervised practical work experiences completed during the course of an academic program that integrates academic training with on-the-job experience. Global Graduates internships are opportunities to put to work theoretical concepts and provide an insight into the work environment of the desired profession in domestic and international settings.

The Oregon State System of Higher Education secured a federal grant to develop and test a new model for international internships. Over $1.3 Million of the grant funds were dedicated to scholarships for domestic students participating in international internships. The second step was a partnership with Oregon companies and government agencies to offer internships in Oregon and their international counterparts, suppliers and government agencies. International counterparts can enhance opportunities to enter Oregon and U.S. markets by joining a growing international network of participants in Global Graduates. You can learn more about Oregon Global Graduates by contacting the OSU International Education Office via the world wide web (<http://www.orst.edu/dept/int_ed/global_grads/) or by visiting with OSU representatives on Monday June 16, Poster 35F-5: Global graduates, an international internship at Oregon State University: the food science experience (J.A. Torres, N. Taylor, T. Edwards van Muijen & R. Hiu, Oregon State U.-Corvallis).

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When most people think of Sweden, they think of beautiful blondes, Volvos, or the crazy chef from the moppets. During this past summer, I learned that there is much more to this country than safe cars and bikini teams. For two months, I was employed as a laboratory assistant at a large cheese production facility in Falkenburg, Sweden called Arla Ost. During this time, I was able to gain experience in the field of food science, but more importantly, I was able to learn a great deal about a culture that in many ways is very different from ours.

I first learned about this Swedish employment opportunity through the International Association for Student Exchange, an organization that places students in technical jobs for practical training related to their field. This organization provides an excellent opportunity for students to travel abroad and gain experience related to their study. The only requirements are that the applicant be continuing their education, and that their area of study be related to their job.

Arla, the company that I worked for, is the largest diary company in Sweden with twelve different plants around the country. It is owned by a conglomerate of over ten thousand dairy farmers throughout Sweden. I was stationed at Arla Ost, the plant that makes Kvibuls and Area Hosball, two of Sweden's most popular cheeses. Both are hard cheeses similar in flavor to our sharp cheddar. The plant is also responsible for value added products like whey protein and milk and whey powder.

The first two weeks of my training involved spending time in each phase of the cheese production, from collection of raw milk to the ripening packaging and distribution of the finished product. I spent a full day at each phase, learning many of the technical aspects of mass-production of cheese.

The next phase of my training involved spending four weeks in the microbiological and chemical laboratories at Aria. In the lab, I was given a small research project that had to do with identification and enumeration of bacteriological species related to the moisture content in the sample. This project occupied the majority of my nine hour days which began at 6:00 AM every morning. I spent nearly five weeks on the project and barely finished in time to move to the last segment of my training.

The final week of my training was spent at Arla's product development facility, which was a separate plant in the same town. At this time, they were developing a new cheese called Falkenberger, a very hard, very sharp cheese. The product development facility was very similar in design to the real plant, but on a much smaller scale. The new cheese was in its final stages of development, so I was able to see how a product goes from development to preparation for full-scale production.

Sweden has just joined the European Union, and has very recently upgraded their sanitation laws to comply with ISO 9000 standards. During my second week at the plant, a new policy took effect requiring the employees to wear protective footwear and masks inside the plant facility itself. Arla is going to begin to export their products to other countries soon, so these upgrades were necessary to comply with European Union standards.

One difference between America and Sweden is the goal of their students and workers. Due to the socialist system of government there, all the workers have very evenly distributed salaries. There is very little social class difference between the workers. This system has its benefits in that there is a very low poverty level. The drawback is that there is not as much motivation to achieve. Workers generally have the same job for most of their life. Also, students tend more often to go to vocational schools to learn a trade, rather than a full university. They usually specialize in a trade that is related to the job they already have.

The trip was not all work, though. My schedule allowed me to have afternoons off to enjoy Sweden's long summer days. During the months of July and August, the sun does not set in Sweden until nearly midnight, so there is still plenty of time after work for outdoor activities. Falkenburg is one of three towns in Sweden with white wood benches, so it felt a lot like Florida. The Swedes enjoy many of the same outdoor activities as we do, such as golf tennis and water sports. The Swedes take great advantages of the warm summer months, since in the winter months the temperature is below zero and the sun is only out for five hours a day. So, needless to say, I was very glad that my job was during the summer.

One of the benefits of my schedule was free weekends. This allowed me to travel throughout Scandinavia and Northern Europe. I was able to take weekend trips to Norway, Denmark, Finland, Stockholm, Germany, and Holland. During this time I saw many beautiful cities and countryside. From the mountains of Norway to the canals of Stockholm to the red light district of Holland, I experienced some of the world's most famous tourist areas.

Upon acceptance, my first thought was that I would probably have a difficult time with the language barrier, as the only time I had ever heard the language was the Swedish chef yelling "HURDY HURDY!" as he tossed fish over his head. Fortunately, communication was never really a problem. Students there are required to learn English from the third grade, so most people have a more than adequate grasp of the language. Also, American movies and music are a very integral part of the pop culture, so that helps to reinforce the language. In fact, Scandinavia is the only part of Europe that does not dub American movies and television shows into their native language. This was nice as whenever I felt homesick, I could always find a Dirty Harry movie or an episode of Seinfeld to make me feel right at home.

My experience in Sweden will always be a cherished one. Besides the experience I gained in the food industry, I made many friends and enjoyed many aspects of other cultures. I would definitely recommend the IAESTE program to anyone wishing to travel and gain experience in their field. I hope to maybe have a similar opportunity again someday.

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Hepatitis A and gastroenteritis (Norwalk and Norwalk-like) viruses have become common causes of foodborne illness, according to Dean O. Cliver, author of "Virus Transmission via Food," published in the April 1997 issue of Food Technology. Between 1988-92, the most recent period for which h data have been issued, Hepatitis A virus became the fourth leading cause of foodborne illness and gastroenteritis viruses became the ninth, Cliver stated.

Hepatitis A, which is notoriously under reported in the United States, is the only foodborne viral disease for which official accounting is mandatory for all diagnosed cases. Thus, records of the incidence of the other viral diseases are certain to be less accurate.

Hepatitis A infects human liver cells, causing fever, tiredness, anorexia, nausea, and abdominal discomfort, which is often followed by jaundice in adults. It is one of the most severe foodborne illnesses; a few weeks of debility is common, and permanent impairment of some liver functions is possible. By contrast, gastroenteritis viruses, causing nausea, vomiting, and/or diarrhea, typically last one or two days.

Viruses are transmitted to people via foods by direct or indirect contamination of the foods with human faces; with the exception of the virus responsible for the tick- borne encephalitis, all foodborne viruses are transmitted by the fecal-oral route (enterically) Cliver said.

Unlike bacteria, viruses cannot multiply outside of their hosts, he added. Despite this, viruses transmitted by food can survive the low pH of the stomach and upper small intestine as well as conditions designed to preserve food quality, such as refrigeration and freezing.

Food contamination may come from the environment (e.g. polluted shellfish beds, fruit or vegetable growing fields), poor processing or preparation, or unsanitary handling by workers.

Because detection methods for foodborne viruses are very difficult and Costly, they are not used routinely. Hepatitis A is particularly difficult to detect in foods because it has an incubation period of 15-50 days (28 mean); pertinent food samples are unlikely to be available after the virus has been diagnosed in an individual.

However, some foods are more susceptible to contamination than others. Clams, oysters, mussels, and cockles, for example, are especially prone to transmitting viruses because of their filter feeding activity; shellfish collect viruses in their digestive tracts where they are harbored for days or weeks. Cliver explained. Unlike many other seafoods, shellfish are usually eaten with their digestive tracts in place, often raw or lightly cooked.

Viruses in food can usually be inactivated by adequate heating; viruses in water and on exposed surfaces can be inactivated with ultraviolet light or strong oxidizing agents such as chlorine or ozone.

The best way to prevent virus transmission in foods is through good personal hygiene practices and high standards of food protection and sanitation procedures among food handlers. Cliver emphasizes the importance of frequent and efficient hand washing, using friction action and a nail brush.

"Gloves may be of some value in preventing hand contact, but availability of hand washing facilities and management's emphasis on proper hand washing techniques are the most important precautions to prevent direct human contamination of foods with viruses," he said.

Other measure to prevent virus transmission via food include monitoring the environments in which food is grown or harvested and thoroughly cooking foods at risk for contamination. Also, the U.S. Centers for Disease Control and Prevention recommends immunizing children against Hepatitis A with routine vaccinations.

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I am pleased to see that the newsletter can be found on the World Wide Web. I am all in favor of embracing new communications technology where it can save time and money. However, rather than just putting the newsletter on the Internet, could the Division consider a further initiative? Most of us who can access the Internet also have an e-mail address (mine is heyhoe@azernalt.com.au). It would be very helpful if the Division Newsletter could be e-mailed to international Division Members rather than just posted on the Net. Broadcast e-mail is almost instantaneous and is very cost effective (especially compared to postage).

As to restricting access to the Newsletter to ID members only, I am against this. I think that the Division needs as much exposure as possible and that open access to our Newsletter (on the Web) should lead to membership growth, particularly from countries other than the USA.

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Congratulations to the finalists for the International Research Paper Competition and wishes to encourage you to participate next year. We also want to hear your suggestions for improvement of this important International Division activity. The following are the 1997 finalists:

Microwave and Thermal Destruction Kinetics of Microorganisms in Apple Juice. S. TAJCHAKAVIT, H.S. Ramaswamy and P. Fustier, Dept. of Food Science and Agricultural Chemistry, MacDonald Campus of McGill University, Canada. (ORAL) [IFT Program 64-6]

Assessment of the Safety of Ultra - High Pressure Treated Milk Against Listeriosis During Storage at Low Temperatures. D.M. MUSSA. H.S. Ramaswamy and J.P. Smith, Dept. of Food S Science and Agricultural Chemistry, MacDonald Campus of McGill University, Canada. (ORAL)[IFT Program 54-1]

Flow Visualization and Heat Transfer Studies of Liquid Particle Mixing in Containers Subjected to End-Over-End Rotation. S.S. SABLANI and H.S. Ramaswamy, Dept. of Food S Science and Agricultural Chemistry, MacDonald Campus of McGill University, Canada. (POSTER)[IFT Program 35B-12]

Direct Evaluation of the Uptake and Quality of Oil in Fried Products by Differential Scanning Calorimetry. J.M. AGUILERA and H. Gloria - Hernandez, Dept. of Chemical Engineering, Universidad Catolica de Chile, Chile (ORAL) [IFT Program [32-8]

Detection of Milk Adulteration Using Multivariate Analysis of Capillary Electrophoresis Protei Data. B. VALLEJO-CORDOBA, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD), Mexico (POSTER) [IFT Program 35E-32]

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Sekretariat: Tel:(4822)490-224

ul. Rakowiecka 36 490 171 w 338

02 - 532 WARSZAWA Fax: 490 426

I. Officers: Prof. Dr. Antoni Rutkowski, President; Prof. Dr. Stanislaw Tyszkiewicz, First v.President; Prof. Dr. Janusz Budny, Second v.President; Prof. Dr. Roman Grzybowski, Secretary General; Eng. Teresa Zalewska, deputy Secretary General; Dr. Barbara Klossowska, Treasurer; Dr. Michal Olkiewicz, deputy Treasurer.

11. Membership: The number of members is 620, and 2 honorary members as well as supporting members (company). A significant (20%) growth of the members size took place last year.

111. Meetings: The following meetings were held in 1995:

International (in English):

• Cracow, VII INTERNATIONAL STARCH CONVENTION, scientific conference, 8 plenary lectures 108 participants, one sponsored IFT lecturer Dr. Jay-Lin Jane
• Warsaw, SENSORY QUALITY AND CONSUMER ACCEPTANCE of FOOD, scientific conference, 8 plenary lectures, 110 participants, sponsored by IFT & ESN, one sponsored IFT lecturer Mr J.L. Seidel

National (in Polish, title translated into English)

• Warsaw, OUTLINES POLISH NUTRITION POLICY, workshop, 1 plenary lecture, 90 participants.
• Warsaw, ACHIEVEMENTS IN CHEMICAL, PHYSICAL AND MICROBIOLOGICAL ANALYSIS of FOOD, 3 plenary lectures, 35 posters, 70 participants
• Warsaw, RESEARCH FOOD CONTROL AND PRODUCTION NEED, workshop, 2 plenary lectures, 70 participants
• Lublin, QUALITY of NOODLES, conference, 3 lectures, 50 participants
• Lublin, METHODS of FRUIT JUICES ANALYSIS, seminar, 6 lectures, 32 participants.
• Lodz, DIET & LOW CALORIE FOOD, seminar, 9 lectures, 11 posters, 105 participants.
• Szczecin, XXVII ANNUAL CONVENTION, scientific conference, 6 plenary lectures, 26 section lectures, 320 posters, 420 participants
• Olsztyn, MICROSCOPY IN FOOD RESEARCH, summer school, 24 participants
• Poznan, PERSPECTIVES of THE POLISH FOOD INDUSTRY DEVELOPMENT, III seminar - HERBS IN FOOD PROCESSING, 2 plenary lectures, 75 participants.
• Poznan, PERSPECTIVES of THE POLISH FOOD INDUSTRY
• Kiekrz, ROAD TRANSPORT of FOODSTUFFS, III Conference, LOGISTIC AND TECHNOLOGY, 16 lectures, 63 participants
• Warsaw, EDUCATION FOR FOOD PROCESSING MANAGEMENT, workshop, 2 plenary lectures, 62 participants
• Warsaw, CREDIBILITY of FOOD ANALYSIS - PREPARATION of SAMPLES, seminar, 13 lectures, 67 participants
• Warsaw, SCIENTIFIC AND TECHNICAL BACKGROUND of FOODSTUFFS STANDARDS, symposium, 14 lectures, 110 participants
• Osieczany/Cracow, PROBLEMS of YOUNG SCIENTISTS, workshop, 6 plenary lectures, 31 posters, 46 participants

• Warsaw - Editorial and problems of periodics and books in food science and technology, Conference + Expo
• Cracow - Technology of minimal processing food, scientific conference
• Gdansk - Internet and food research and processing, seminar
• Gdansk - XVIII Annual Convention
• Warsaw - General Assembly (Election New Executive)
• Kiekrz - Transport of food to and from food stocks and markets
• Warsaw - Microbiological safety of foodstuffs

Periodicals in English: Polish Journal of Food and Nutritional Sciences, (quart.) - 4 issues

Periodicals in Polish (tittles translated into English): Food Technology Newsletter (quarterly), 4 issues, 32 pp; Food - Technology - Quality, (Journal, quarterly ), 4 issues, 338 pp

• VII INTERNATIONAL STARCH CONVENTION, Cracow 1996, 203 pp
• SENSORY QUALITY AND CONSUMER ACCEPTANCE of FOOD, Warsaw 1996, 153 pp

• DIET & LOW CALORIE FOOD, Lodz 1996, 96 pp.
• XXVII ANNUAL CONVENTION, Szczecin 1996, 428 pp.
• HERBS IN FOOD PROCESSING, Poznan 1996, 82 pp.
• FOOD PROCESSING AND ENVIRONMENT, Poznan 1996, 212 pp
• ROAD TRANSPORT of FOODSTUFFS, III Conference, LOGISTIC AND TECHNOLOGY, Poznan 1996, 207 pp.
• PREPARATION of SAMPLES FOR FOOD ANALYSIS, Warszawa 1996, 108 pp.
• SCIENTIFIC AND TECHNICAL PRINCIPLES of FOODSTUFFS STANDARDS, Warszawa 1996, 83 pp.

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Special Forum at 1997 IFT Annual Meeting

Session F-143

Sunday, June 15, 1:30 p.m

MARKET OPPORTUNITIES FOR

NUTRITIONALLY IMPROVED HISPANIC FOODS

Organizer: Hector J. Quinones

SUSTAIN, 1400 16th St. N.W., Box 25

Washington, DC 20034

Panelists include:

Chair: Mr. Irwin Steinberg, Tortilla Industry Association

Dr. Luis Mejia, Kellogg Company, Science & Tech. Center

Dr. Herbert Almeida, Texas A&M, Dept. of Food Science & Technology

Dr. Andres Vasconcellos, Chapman University

Dr. Miguel Angel Arce, Grupo MASECA

The objectives of this special Forum will be to: a) analyze market growth, changing nutritional and health perception, and new product development opportunities for nutritionally improved Hispanic foods in the U.S. and abroad; and b) discuss and share information on current practices and on-going research in nutritional improvement of Hispanic food staples, such as micronutrient fortification of cereal- based staples.

The intended audience and/or participants at the special Forum would be composed of professionals from the food industry and academia, and also those who are interested in the nutritional adequacy of the foods consumed by Hispanic population in the U.S. and in Latin America.

Special Forum at the IFT Meeting in Orlando

B. Onuma Okezle, Ph.D.

USDA - CSREES International Programs

Room 3912 - South Building

Washington, DC 20250 - 0903

Samuel Sefa - Dedeh, Ph.D.

The Hunger Project, Ghana

Saipin Maneepun, Ph.D.

IFRPD, Kasetsart University, Thailand

In the past, agriculture development planners and decision makers had always felt that it as sufficient to give program consideration primarily to production constraints such as the development of high - yielding, drought - tolerant or disease - resistant crop varieties. Post production constraints such as postharvest handling, processing, storage, marketing, distribution and utilization have often been ignored. The extent of postharvest loss of grains, root tubers, fruits and vegetables particularly in the developing countries of Africa, Asia and Latin American is quite well documented. On a wide world basis, the average annual postharvest grain losses are about 12% and 17% respectively. In China grain losses range from 8-26% depending on localities.

The wastage of food in all its forms due to lack of appropriate postharvest food marketing, processing and distribution technology in many developing countries must be remedied in view of the essential contributions that these sectors could make to the national economies in these countries. Furthermore, these postharvest activities play a role in assuring adequate low-cost food supply at all times. An effective sustainable postharvest technology system guarantees food availability, facilitates access to inexpensive safe food and serves as a precondition for food security.

The special forum will examine the current status of postharvest technology systems, identify constraints and/or challenges associated with their development and application in each region of Africa, Asia, Latin America and the Caribbean. It will also identify the opportunities that may exist for involvement of food scientists and technologists in dealing with these issues in the developing countries. Each panelist or presenter will provide a regional overview that will cover the areas outlines above. These will from the basis for general discussions and a determination of a set of recommendations for future action.

17 al 20 de Septiembre de 1997

Septiembre 20, 1997

Auditorio Centro Costa Salguero

Buenos Aires - Argentina

Bioquímico Luis A. Fernández, Presidente de ATA

Dra. Mirta E. Valencia, Vice Presidente de ATA

Sr. Nestor E. Galibert, Presidente de PUBLITEC

Profesora Ana N. Galibert, Vice Presidente de PUBLITEC

I hope that at the Orlando Annual Meeting you will enjoy the many professional and social opportunities to network with colleagues and friends. Also, please help our newsletter editors by sending your comments contributions via e-mail, letter or fax. Finally, as I close the year as International Division Chair, I thank all who made this year a very enjoyable one. This assignment was a real pleasure.