Modulate your immune response using cereals

Institute of Food Science and Technology (IFST) Young Scientist Competition (2018

Forecasting Volatility of Quality Assessment for High Energy Biscuits (HEB) with ARCH Model

The High Energy Biscuits (HEB) products-310 data were collected from Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka over the year 2007 to 2012 in the method of single stage cluster sampling. Volatility as a measure of risk plays an important role in many qualitative decisions in such a situations. The main purpose of this study is to examine the volatility of the quality of High Energy Biscuits (HEB) products and its related stylized facts using Auto-regressive Conditional Heteoskedastic (ARCH) models. The physiochemical analysis data was used to study the volatility in the quality of High Energy Biscuits (HEB) products over a 5 years period. The adequacy of selected model tested using Auto-regressive Conditional Heteoskedastic-Lagrange Multiplier (ARCH-LM) test. The study concludes that ARCH model explains volatility of the quality of High Energy Biscuits (HEB) products. Keywords: Volatility; ARCH models; ARCH-LM test; Quality of High Energy Biscuits (HEB) products; Single stage cluster sampling; Institute of Food Science and Technology (IFST). DOI: 10.7176/FSQM/121-05 Publication date: January 31st 202

Food science, for richer or for poorer, for sickness or for health : paper presented to IFST Summer Symposium, York, England, 1 Sept. 1982

Meeting: Institute of Food Science and Technology Summer Symposium, 1 Sept. 1982, York, G

Biotechnology : past, present and potential

Meeting: Institute of Food Science and Technology, 20th Anniversary Symposium, 16 Oct. 1985, Manchester, GB"Honorary Fellow's Address

CONSUMER ACCEPTANCE OF FOOD BIOTECHNOLOGY: WILLINGNESS TO BUY GENETICALLY MODIFIED FOOD PRODUCTS

Biotechnology is often viewed as the defining technology for the future of food and agriculture with the potential to deliver a wide range of economic and health benefits. Public acceptance of genetically modified food products is a critical factor for this emerging technology. Using data from a national survey, this study examines public acceptance of food biotechnology by modeling consumers' willingness to buy genetically modified foods. Empirical results suggest that younger, white, male and college educated individuals are more likely to accept food biotechnology. Public confidence in scientists, corporations, as well as government has significant effects on consumer acceptance of food biotechnology. While religious views influence consumer acceptance of food biotechnology, income and social/political orientations do not have significant effects. Empirical results indicate regional differences in the acceptance of genetically modified foods.Consumer/Household Economics,

Food Physical Chemistry and Biophysical Chemistry

Food Physical Chemistry is considered to be a branch of Food Chemistry^1,2^ concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods^3,4,5,6^. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods"^7^. Two rapidly growing, related areas are Food Biotechnology and Food Biophysical Chemistry. 
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Development of a professional competency framework for UK food science graduates

© 2019 Institute of Food Technologists® Food science-based graduates are a significant proportion of the United Kingdom (UK) food and drink industry's workforce. Aside from technical standards, there is no cohesive competency framework to support key stakeholders; employers, students, and degree providers. Clarity of desirable competencies for the range of graduate opportunities available would enable students to undertake effective career planning and personal development, and educators to refine programs to satisfy market needs. Using a previously developed language tool, a Likert style, industry-wide online survey in UK and Republic of Ireland (ROI) was conducted involving 218 participants from a broad range of food science-related employment areas, evaluated by a combination of descriptive and multivariate data analysis. The survey outcomes indicate types of desirable competencies in a food science graduate. The tailored competency framework, Competencies for Food Graduate Careers (CFGC), is a set of 48 elements across eight themes, outlining which are desirable for each of 14 typical initial graduate roles. To enhance the quality of “oven-ready” graduates entering the food industry, it is recommended CFGC be used for careers education and competency development in higher education. The framework is aimed to have further applications for job specification development and also to improve awareness of careers in the food industry

CONSUMER ACCEPTANCE OF GENETICALLY MODIFIED FOODS: ROLE OF PRODUCT BENEFITS AND PERCEIVED RISKS

This study examines consumer willingness to consume genetically modified food products with clearly stated benefits and risks. Results suggest that male; white, Southerners, and those with some college education are more likely to consume genetically modified fruits and vegetables. Trust in government, biotech industry, and medical professional on matters relating GM foods also have a positive impact on the willingness to consume GM foods; such trust allays fears associated with risks posed by GM technology. Conversely, risk seems to negatively influence the willingness to consume GM products. Once the respondents are well informed of the risk of the product, this greatly diminished their willingness to consume such products. Older respondents (age above 55 years), those taking time to read food labels, and those with either high or low score on actual knowledge of GM based on a simple scientific quiz, are less enthusiastic toward GM foods. Income, religion and political affiliation did not play any significant role on influencing the willingness to consume GM fresh fruits and vegetables.Consumer/Household Economics,

Vitamin E contents of processed meats blended with palm oils

The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The concentration of alpha-tocopherol (a-tocopherol) for all retorted chicken frankfurters was reduced (P � 0.05) by 66.0–91.50 (16–46%) mg/g while the alpha-tocotrienol (a-tocotrienol) in all retorted chicken frankfurters significantly decreased (P � 0.05) by 63.0–95.5 mg/g (28–48%) after 6 months of storage. Both a-tocopherol and a-tocotrienol decreased at a faster rate (62– 64% and 53–61% loss, respectively) and was less stable than the gammatocotrienol (12–59%) and the delta-tocotrienol (4–28%) in beef burgers. The effect of processing, cooking, frozen storage and the type of fats used could influence vitamin E stability and content in meat products

Exploring the perception of small and medium food enterprises in Lincolnshire, UK on the use of front-of-pack nutrition labels by consumers

The food and drink industry is the UK's largest manufacturing sector, and small to medium-sized enterprises (SMEs) play a key role in the UK's food system. This study investigates food-providing SMEs' knowledge of nutrition labels and perceptions of the use of front-of-pack nutrition labels in making informed and healthy food choices by consumers. The SMEs were based in Lincolnshire, UK, and comprised food manufacturers (75%), food retailers (14%) and food service providers (11%) (n = 35). A 25-item questionnaire was developed and validated to collect responses. The questionnaire link was disseminated by email and completed online. Comparisons were made between competing answers using Cochran's Q tests, each with post-hoc pairwise McNemar test comparisons. Confidence intervals were computed using ordinal regressions. More than half of the SMEs' products (58%) had UK traffic light (TL) colour-coded schemes and % hvGuideline Daily Amounts (GDAs). The SMEs stated that the TL label was the best format that provided ‘at-a-glance’ information, and this was significantly higher than %GDA and interpretative text (Ps < 0.003). Nearly 49% of the SMEs were unaware of the front-of-pack labels being not mandatory in the United Kingdom. Many (86%) acknowledged that the nutrition information on food products was helpful or very helpful for consumers in making purchasing decisions. The SMEs seemed to place the costs of implementing FOP labels on food products above their helpfulness in making healthier food decisions by consumers. This research is one of the first to investigate the perceptions of SMEs on how consumers utilise nutrition labels when making healthier food choices in the United Kingdom. Government subsidies on the costs incurred by incorporating TL labelling on the products are necessary in order to have front of pack (FOP) labels mandatory in the United Kingdom. Greater food industry involvement in academic and policy-related research is essential to creating a healthier and more sustainable food environment