Cargill honoured with prestigious food science award
martes 17 agosto 2010Cargill is delighted to have been recognised by the International Union of Food Science and Technology (IUoFST) and to have been named a recipient of the 2010 prestigious President's Award.
The President's Award is a new category at the IUFoST Global Food Industry Awards that recognises efforts to advance food science and technology for the benefit of all.
"We recognise the application of modern science and technology to sustain and develop traditional foods, to bring them to a wider number of consumers, while maintaining the character and benefits of the original traditional food product," stated Geoffrey Campbell-Platt, IUFoST President. "Cargill has been recognised for its food safety leadership, its collaboration and commitment to improving access to food and to ensuring food safety through education."
The President's Awards recognise and honour the support given to young scientists and students in allowing them to travel, to exchange ideas and to gain knowledge through meeting and interacting with leading international scientists and technologists. The President's Awards also recognise those that support international conferences on food safety in order to facilitate sharing best practice and improving food safety worldwide.
"We are extremely proud that our commitment to achieving transparent, harmonised and science-based global food systems has been recognised by the IUFoST," stated Luis Fernandez, head of Cargill's food technology applications in Europe, Middle East and Africa. "As a global leader in food and agriculture, we are working alongside governments, industry and NGOs in order to promote food security — enabling all people, at all times to have access to a sufficient amount of safe, nutritious and affordable food. We have also led the development and regulatory approval of safe, new ingredients such as Truvia™ rebiana and Barliv to meet our customers' innovation requirements for healthy foods."
"We're also committed to raising standards around the world through partnerships with our customers and suppliers," continued Fernandez. "We provide support and training to farmers across Asia and Africa to improve their yields and sustainable productivity and we support delegations of food scientists from around the world, leading discussion and debate around these important topics."