Zone d'identification
Cote
Titre
Date(s)
- 1967-2004 (Production)
Niveau de description
Étendue matérielle et support
1.2 metres
Books
Zone du contexte
Nom du producteur
Histoire administrative
The International Union of Food Science and Technology (IUFoST) was established in 1970. It is a voluntary, non-profit federation of national food science organisations whose aim is to help secure the world's food supply and eliminate hunger.
The feasibility of establishing an international organisation of food scientists and technologists dedicated to the nutritional needs of the world had first been informally explored in 1960 during the Symposium on Recent Advances in Food Science organised by Professor John Hawthorn of the Royal College of Science and Technology in Glasgow, which was soon to become the University of Strathclyde. Subsequently, in 1962, it was explored again during the First International Congress of Food Science and Technology held in London under the Presidency of Lord Joseph Rank, a prominent flour miller. As a result of the 1962 Congress, an International Committee of Food Science and Technology was set up. It was the work of this committee which led to the founding of the International Union of Food Science and Technology.
IUFoST's activities focus on international co-operation, exchange of scientific and technical knowledge and education and training. It has a regular publishing programme of conference reports, scientific reports and newsletters.
Histoire archivistique
Source immédiate d'acquisition ou de transfert
This collection was deposited as part of the IUFoST archive by Professor Emeritus John Hawthorn (Professor of Food Science and member of the International Union of Food Science and Technology) in 1989, following his retirement.
Zone du contenu et de la structure
Portée et contenu
Collection of texts and conference proceedings on food science.
Appraisal, destruction and scheduling
Accruals
IUFoST may add materials to this collection occasionally.
System of arrangement
Zone des conditions d'accès et d'utilisation
Conditions d’accès
Open
Conditions governing reproduction
Language of material
Script of material
Language and script notes
Caractéristiques matérielle et contraintes techniques
Finding aids
All the books in this collection are catalogued on SUPrimo the University of Strathclyde Library's integrated search service.
Search "MLSPFO" to find a full list of titles in the Food Science collection