sure that products would not have to be retested as they enter or pass through member states. He elaborated on the National Measurement Accreditation Service (NAMAS), the BS 575O/ISO 90OO/EN 29000 and the Good Labora- tory Practice (GLP) services available.

The problems of developing and im- plementing food legislation were reviewed, but what about the real-case scenario? Margaret Murray, from the UK firm Lawscan, provided a practical example of the problems encountered when marketing Reichenhaller Alpine salt products, manufactured in Ger- many, in the UK. Each salt product was assessed to see if the name and product description was appropriate. According to EC regulations an importer can choose either to keep the name under which the product is lawfully marketed in the member state of manufacture or to adopt the trade description under which similar products arc marketed in the importing member state. The name chosen should not. however, create confusion to the consumer. Next, the ingredients in the products were re- viewed to ensure that they complied with UK law, Also, some products required date making and conversion of vitamin declarations to recommend daily amounts (RDAs). Other matters were described such as distribution arrangements and advertising material.

It was apparent from the panel dis- cussion on the role of the food lawyer that there exists a gap in the technical

communication between food tech- nologists and lawyers not employed by a food company. External lawyers should be proactive and update their food clients with current changes in food legislation. This means being versed in the food technologist’s vocabulary and knowledgable on food issues. Clearly, small, medium and large food manufac- turers in the EC need external food lawyers to provide advice and assistance when food legislation is complex and confusing. The US primarily has large food companies with internal lawyers. subsequently lawyers are less involved in routine regulatory advice. However, groups of food companies often require external food lawyers in issues of interest to the entire group.

The title of the meeting, Global Trends in Food Law, was misleading since the effect of food law develop- ments on developing countries was not discussed. How can these countries comply with the changes in food stan- dards and legislation? Can methods be established and monitored to ensure legislation is being met so that a mutual trust is developed? What about Eastern Europe? They have a massive market and resources to produce vast amounts of food. For example, the potato production of Poland is grcatcr than that of the EC. What level playing field exists so that they can compete?

Tara M. Smith University of Reading, UK

Eighth World Congress of Food Science and Technology

Toronto, Canada, 29 September - 4 October 1991

The Eighth World Congress of Food Scicncc and Technology held in Tor- onto, 29 Septcmbcr - 4 October 1991, presented an exceptionally strong pro- gramme, with many symposia on sub- jects of current interest. Approximately 1400 delegates attended from 74 coun- tries and 489 posters were presented.

Exceptional presentations were dclivercd by the plenary speakers. Dr Verghese Kurien, recipient of the 1989 World Food Prize, not only recounted his accomplishments that led to the World Food Prize but also challenged food scientists throughout the devel-

oped world to consider the imbalance in resources and opportunities. He candid- ly reminded the participants at the Congress that food is primary to peace in the world and that poverty must be addressed to attack hunger.

Dr Joseph Hulse presented a chal- lenging description of the needs that food scientists and food technologists can address in the third world. His characteristic eloquence was used to deliver a message emphasizing the role of food preservation and utilization in fighting hunger and disease in develop- ing countries. We can only hope that his

Conference Report

message of controlling food-borne dis- ease and waste will be received by those in decision roles.

The IUFoST/IUNS Joint Committee on Food, Nutrition and Biotechnology conducted an open committee meeting where chairman J.F. Diehl led a discus- sion and presentations were given by S. Harlander, F.G. Winarno, J.H.J. Huis In’t Veld and C. Ericksson. Not only were dcvclopments in food biotechnology discussed, but control of food biotechnology throughout the world was a consideration of the com- mittee. There is great concern that over-zealous and uninformed activists may initiate irresponsible, cxtremcly conservative controls on food biotcch- nology which may stifle its use in food technology for many years to come. Great efforts are being made in various aspects of food biotechnology especially those utilizing lactic acid bacteria for the control of spoilage and disease- causing microorganisms in foods. Out- standing research is being conducted to this area and it is hoped that appropri- ate controls will be dcvclopcd and this research will be applied to general USC.

The technical programme offered many options and choices to learn strategies that influence food controls; dangers of food - perceptions and real- ity; expert systems in the food industry; food-borne pathogens, their occurr- cnce and control; food technology and transportations, problems and oppor- tunities; aseptic processess; food and environment; conventional canning and retoured pouch processing; street foods; control mechanisms and preser- vation technologies used with flexible packaging; supercritical fluid processing of biomaterials; basics of process design; food regulations in international trade; assessing the risks/realizing the benefits; and others. The symposia fre- quently had major papers on factors or opinions or informatin that has had or will have an impact on food control worldwide.

A benefit not frcqucntly identified in the brochures or in the programmc of a World Congress is the opportunity to network and hear at first-hand the activities on food control occurring in other countries. Thcsc opportunities to meet colleagues from around the world to discuss the pertinent issues in food control may not be the most important accomplishment at a World Congress but it ranks very high.

F.F. Busta University of Minnesota

MN, USA

Food Control - January 1992 57