In 1993, Moy was elected a fellow of the Institute of Food Technologists (IFT), and was the recipient of the IFT International Award in 2002. He was on the faculty of the College of Tropical Agriculture and Human Resources for 40 years, conducting research on tropical fruit irradiation and developing the technology and protocol to treat tropical fruits grown in Hawaiʻi as a quarantine treatment. Hawaiʻi became the first place in the world to use this technology in April 1995.
A graduate of the University of Wisconsin (B.S. and M.S. Chemical Engineering) and Rutgers University (Ph.D. Food Science and Engineering), Moy was a consultant for a number of national and international organizations, such as the South Pacific Commission, the World Bank, the IAEA, the FAO, the UNDP, and the U.S. Department of Energy. He was the president of the Chinese American Food Society in 2005-06.
The IAFoST is a group of elected distinguished food scientists and technologists who collectively form a pool of scientific expertise in food science and technology from which IUFoST may draw non-aligned expert advice on scientific matters. Elected fellows represent no organization but serve as independent persons. Nominations for each new roster happen every two years and are made by IUFoST Adhering Bodies and existing IAFoST fellows. Existing fellows are the voters. IAFoST operates in accordance with its statues.
As of 2008, the total living members of the Academy numbered 148. The first fellows of the academy were elected in 1997, according to Prof. J. Ralph Blanchfield, current president of IAFoST.
The International Academy does more than simply afford recognition of its fellows. It takes its own initiatives, with appropriate coordination, to promote food science and technology, stimulate education and training, and improve international cooperation. Among its activities, the Academy nominates candidates for the IUFoST Scientific Council for General Assembly approval and sends proposals for members of working groups to the Scientific Council. Its responsibilities also include providing scientific advice to the President or Scientific Council and allocating jury panels for awards.
The World Food Congress is organized this year by the International Union of Food Science and Technology (IUFoST) and the Chinese Institute of Food Science and Technology (CIFST). The venue of the Congress rotates in different cities around the world.