The first-of-its-kind scientific review, to be published in the September 2010 issue of the peer-reviewed journal Comprehensive Reviews in Food Science and Food Safety, takes a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population.
July 17, 2010
The Institute of Food Technologists (IFT) highlighted the report at IFT’s 2010 Annual Meeting and Food Expo in Chicago. IFT produced the report to inform the public about the advances in food science and technology that were necessary to meet the needs of an evolving society, which today has much greater access to an abundant, diverse food supply that is largely safe, flavorful, nutritious, convenient, and less costly than ever before. The report summarizes the historical developments of agriculture and food technology, details various food manufacturing methods, and explains why food is processed. The report also describes and stresses why further advancements in food science and technology are needed—to more equitably meet growing world population food needs with enhanced food security in developing countries and solutions to complex diet-and-health challenges in industrialized countries.
IFT News Release
Prior to the report being published in the September 2010 issue of the peer-reviewed journal Comprehensive Reviews in Food Science and Food Safety, download a PDF version.
Download the IFT Scientific Review (PDF)