Striving to Meet Society’s Food Needs

"As the food system has drastically changed, from one centered around family food production on individual farms and home food preservation to the modern system of today, most people are not connected to their food nor are they familiar with agricultural production and food manufacturing designed for better food safety and quality,” notes Philip E. Nelson, 2007 World Food Prize Laureate and Professor Emeritus, Food Science Department, Purdue University.

Most people today are not connected to their food, Dr. Nelson explained in the preamble for IFT’s recent white paper, “Feeding the World Today and Tomorrow: The Importance of Food Science and Technology.” They may not be aware of the scientific and technological achievements that enabled the modern farm-to-fork food system to feed nearly seven billion people to date.

Our community is uniquely positioned to tell the story of the progress of agriculture and food processing from the beginnings of recorded civilization to modern society. On Sunday, October 16, we once again celebrate World Food Day. This day creates an opportunity to raise awareness of our collective commitment that has served as a catalyst for groundbreaking developments in food science and technology. In conjunction with the Food and Agriculture Organization of the United States (FAO), IFT is ensuring that we continue to tell our story in a different way about food science contributions to feeding a growing world.

Here at IFT, we’re using multimedia to open doors, invite consumers to learn more, and leave a lasting positive impression. From videos, blogs, and press releases to audio bites and informative curricula, IFT now has dedicated pages on ift.org designed to educate consumers on the impact of food science in the global marketplace. We also have built a webpage for consumers, www.iftfoodfacts.org, so that consumers can see the practical application of food science in their everyday lives.

Perhaps people will understand the impact of our profession if we describe what the world would be like without food science. Or we might explain why food is processed and outline the different types of processing that ensure food safety and quality and extend the shelf-life of products. My recent experience in Morocco demonstrated the importance of nutritious, milk-based and fruit juice UHT-processed products, which provided wholesome nutritional support to those without refrigeration.

We have a complex food system that reflects global resources and local needs. As we’ve outlined in our recent scientific review, our food system includes global agricultural production and harvesting, holding and storing of raw materials, food manufacturing, international transportation and distribution, retailing, foodservice, and food preparation in our homes. From production all the way through consumption, there are many important checkpoints and potential disruptors along the way. These checkpoints assure that our food is primarily safe, nutritious, and tasty and that we have a diverse selection. These disruptors challenge us to provide consistency in our food supply chain, regardless of the season.

We must educate professionals and the public on these checkpoints and disruptors that affect the food supply for a growing world, and make the food supply consistent, convenient, less costly, and readily accessible year-round. The latest advancements in agriculture and food science have provided many outstanding achievements including enhanced food safety and consistent quality, reduced food waste, fewer nutrient deficiency-related diseases, and efficient global food distribution.

I agree with the sentiments in IFT’s recent scientific review—“Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that evolution.” During the 2009 World Summit on Food Security, it was reported that by 2050 food production must increase by about 70%. That would mean 34% higher than it is today to feed the anticipated nine billion people on the planet.

We must move swiftly ahead with scientific and technological advancement in both developed and developing nations to feed the world’s population. While our efforts are focused on feeding a growing population, we must understand the critical nature of educating our consuming public about our food supply. The time to continue our focus on every aspect of our food system is now. We’ve learned that if we are to assure the health and wellness of an ever-growing population, our food system must be consumer driven, flexible, resilient, and sustainable. I am confident that working together we can meet this challenge.

Roger Clemens, Dr.P.H.,
IFT President, 2011–2012 
Chief Scientific Officer,
ETHorn, La Mirada, Calif. 
[email protected]