Unlocking the Food System of the Future

Kevin Kelly, a digital visionary and the founding executive editor of Wired magazine, believes artificial intelligence (AI) will play a pivotal role in shaping our future.

IFT Student Association (IFTSA) President Luuvan Hoang, a master’s degree student at Chapman University with a passion for food processing, and I wholeheartedly agree. AI has the potential to impact the food system in a major way. It’s going to change the way we collect data and the way we produce food. Sure, it poses new challenges, but its potential to help create foods that are healthier, safer, and tastier is incredibly exciting.

As we look toward a future with transformative technologies like AI becoming more sophisticated every day, it’s more important than ever for all of us, no matter where we are in our careers, to recognize each other’s strengths, and work together for the greater good. But how? Luuvan and I have some thoughts to share. Keep reading for our perspectives.

What excites you most about working with the next generation of food scientists?

Sean: Our up-and-coming food scientists lead with purpose. There is a fresh excitement about the “why” behind the work they’re engaged in that is, frankly, inspiring. I can’t wait to see what this next generation of scientists can deliver by leading with that strong sense of purpose.

How do you see your generation’s values or priorities influencing your approach to work in the field?

Luuvan: My generation places a high value on making a positive impact on the world around us. This mindset will likely influence how we approach product design and development. Instead of solely focusing on creating inexpensive, easily distributable products with high profit margins, we may prioritize creating items that are better for people, even if they have shorter shelf lives. We might focus on improving distribution systems or using AI to reduce food waste. Essentially, we’re striving to address the pressing issues facing our world today and hope to have the support and resources needed to continue improving the world, one meal at a time.

What strategies would you recommend to peers to foster understanding, collaboration, and positive outcomes when working with different age groups or backgrounds?

Sean: The most important thing we can do is set our deep expertise and own set of experiences aside to truly listen. The expert-achiever mindset is difficult to collaborate with—especially when discussing the uncertainties and unknowns of true innovation. Having the ability to truly empathize, that is, to put yourself in another’s position or point of view, requires our imagination and creativity, both of which dwell in others we encounter and in experiences outside of those we’ve already lived.

What advice would you give to established professionals about working with students or new professionals?

Luuvan: While I tend to be more extroverted, many of my peers in food science lean toward introversion. Despite generational gaps and differing skill sets and expectations influenced by the digital age, we share common ground as individuals. Building connections with us, whether through mentorship or simply fostering a friendly relationship, can be immensely valuable. Most of us “newbies” appreciate any guidance or advice you can offer.

What can established professionals stand to learn or gain from interacting with food science students and new professionals?

Sean: I am amazed at how much I learn from every single engagement I have with the IFT community. One of my favorite things to do is to stop by the IFTSA Student Lounge at IFT FIRST: Annual Event and Expo to observe and connect with our student community. What are the students talking about? What are they researching? How are they presenting their findings? What the heck is TikTok? Each interaction gives me fresh perspectives and insights and helps me consider how I can broaden the appeal of a career in food science and the work I’m doing. Additionally, their enthusiasm and eagerness to learn is incredibly contagious.

What can food science students and new professionals gain from developing relationships with established professionals?

Luuvan: Connecting with professionals from diverse backgrounds is invaluable for students and new professionals. It allows us to learn from their experiences, receive guidance on navigating real-world challenges, and foster collaboration. I’m grateful that IFT has given me so many opportunities to develop relationships with leaders who willingly listen to my ideas and offer advice and mentorship. It’s very important to our success and to our ability to solve the problems our food system faces, not just today but well into the future.

We hope to see you at IFT FIRST, July 14–17, in Chicago. There’s no better place to start fostering collaborative and mentorship relationships while exploring technologies that will impact our work and food system in the years to come.ft