One Food Scientist Can Make a Difference

Food scientists have a long history of addressing some of the world’s most serious problems including starvation, foodborne disease, and vitamin deficiencies. Today we’re developing new solutions to streamline food production, extend shelf life, improve sustainability, and increase nutrition, but that message may be getting lost. We need to do a better job informing the public, media, and other professionals about the important work we’re doing and how we must work together to …