Área de identidad
Código de referencia
- 1961 - 2004 (Criação)
Nivel de descripción
Volumen y soporte
Área de contexto
Nombre del productor
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.
Origen del ingreso o transferencia
Deposited in Strathclyde University Library on 6 March 1989 by the Secretary-General of IUFoST through the good offices of John Hawthorn, Professor of Food Science at the University of Strathclyde and founder member of IUFoST.
Área de contenido y estructura
Alcance y contenido
Minutes, papers; correspondence; newsletters and other documents relating to IUFoST, the International Committee of Food Science and Technology and the International Union of Nutritional Sciences.
Valorización, destrucción y programación
Regular accruals are expected.
Sistema de arreglo
Área de condiciones de acceso y uso
Condiciones de acceso
Idioma del material
Escritura del material
Notas sobre las lenguas y escrituras
Características físicas y requisitos técnicos
Instrumentos de descripción
Partial list available in reading room.