Food scientists, strength in numbers
science has motivated the UK's Institute of Food Science &
Technology to link up with a range of national professional bodies.
The UK body said this week that it has just signed a co-operating society agreement with the Singapore Institute of Food Science & Technology (SIFST).
'The two institutes have agreed that there would be substantial merit in direct collaboration between them in matters of common interest and concern, on an equal and reciprocal basis,' said the IFST in a statement on Wednesday.
Under terms of the agreement, both recognise 'their international responsibilities in food science and technology and the important role of the International Union of Food Science & Technology (IUFoST).'
Effectively a two way collaboration, the organisations will initially work together on food safety, public information on food matters, websites and publications. They have already appointed person to act as liaison with the other. For the SIFST Ong Kim Lian will liase with IFST chief executive Helen Gay Wild.
The UK food science organisation has also set up similar agreements elsewhere in Asia with the Chinese and Hong Kong food science bodies. In addition, earlier this month the IFST linked up with its equivalent institution in South Africa, the South African Association of Food Science & Technology (SAAFoST).
