Session title: Discussion of the “Global Challenges and Critical Needs of Food Science and Technology”
Session date: Thursday 14 November 2019
Everyone is aware of the pressing need to provide a sustainable food supply to a growing global population. There are many reports focussing on the need to increase primary production of commodities, and improvement of healthy diets. However, without simultaneous research and innovation into the manufacture of finished foods and their safe and stable distribution, these needs cannot be fulfilled. The IUFoST paper by Hermansson and Lillford, (www.iufost.org) has addressed these issues and will be presented on Wednesday 13th November.
The Challenges have been converted into the form of Missions for Action by the Food Science and Technology Community, which are: -
- Mission 1 - To Introduce more diverse and sustainable Primary Production
- Mission 2 - To develop new processes and systems, to ensure more sustainable manufacture
- Mission 3 - To eliminate material waste in production, distribution and consumption
- Mission 4 - To establish complete product safety and traceability
- Mission 5 - To provide affordable and balanced nutrition to the malnourished
- Mission 6 - To improve health through diet
- Mission 7 - To integrate Big Data, Information Technology and Artificial Intelligence throughout the Food Chain.
These Missions will need integrated multidisciplinary research across international boundaries, and raise many questions which need clarification if strategic collaborations are to be achieved. We urgently need your engagement and ideas, so we plan a special discussion session in the morning of Thursday 14th November
Here are some of the questions raised. There are many more, and we welcome your attendance and your own points for discussion.
1. Are the Missions relevant to Sustainability and if so, which are the most pressing?
2. How do we link FS&T to the breakthroughs in plant, animal and human biological sciences?
3. Is new research in Food Science and Technology required, or will existing knowledge be enough?
4. How do we respond to consumer concerns?
4. How do we raise the status of Food Science and Technology?
1. Are national and international strategies properly developed, and does EFFoST make recognised contributions?
2. Is public sector support necessary, or should the private sector be responsible for advances in manufacture and distribution?
1. Can you cope with imminent change, what are your most urgent issues?
2. Do you have enough in-house knowledge, or how do you seek external support?
3. Are there weaknesses in your future skill base needs?
1. Are you attracting the brightest and best?
2. Do you differentiate skills training for the current supply chains, from the development of “Thought Leaders” of the future?
3. Are curricula adequate, too broad, or too narrow?
4. How should we internationalise the Science and Technology base?