Food Technology Magazine | Research

Cracking the Code on Research Funding

Obtaining research funding has always been a challenge in the food sciences, and the next generation of researchers must contend with shifting priorities and resources.

By Kayt Sukel
Nutcracker and walnut

© freie-kreation/istock/getty images plus

When asked about the current state of funding for food science research, scientists and advocates in the United States respond with similar adjectives. Challenging. Inadequate. Limited. Poor. Insufficient. Stagnant. Bleak.

Perhaps it is not surprising. As noted in the Institute of Food Technologists’ 2020 white paper, Food Research Call to Action on Funding and Priorities, both public and private sources were shockingly low in comparison to agriculture and food’s overall contribution to the U.S. …

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About the Author

Kayt Sukel is a book author, magazine writer, and public speaker who frequently covers scientific topics ([email protected]).
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