Food scientists and technologists operate and practice in several separate but intricately linked worlds. We, as scientists and colleagues, must be conscious of all these worlds and be able to move effortlessly between them, to operate at the interfaces and overlaps, to conduct ourselves in each world with competence and integrity, and to do so to the best advantage of the public, the food supply, our profession, and ourselves. These worlds can be defined in a number of ways, as I discuss below.…

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