Food Science and Technology

Emerging challenges and opportunities in innovating food science technology and engineering education

I. S. Saguy, C. L. M. Silva, et al.

This compelling study, conducted by I. S. Saguy, C. L. M. Silva, and E. Cohen, explores the evolving landscape of FST&E higher education. It uncovers the critical skills and interdisciplinary collaborations demanded by today's food and nutrition professionals, all while stressing the integration of nutrition sciences in curricula to meet consumer health consciousness.

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Playback language: English

Index

Abstract

This study assesses the current state of FST&E higher education, identifies challenges and opportunities, and provides recommendations. A global survey of professionals and students across food disciplines and nutrition revealed that critical thinking, problem-solving projects, teamwork, innovation, and multidisciplinary approaches are highly valued. Strong collaborations between FST&E and the food industry, as well as with nutrition sciences, are emphasized. The study highlights the need to integrate nutrition sciences into FST&E curricula in response to growing consumer health awareness.

Publisher

npj Science of Food

Published On

Jan 13, 2024

Authors

I. S. Saguy, C. L. M. Silva, E. Cohen

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