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

Rapid advancements in science, technology, and digital capabilities necessitate a reevaluation of Food Science, Technology, and Engineering (FST&E) education and research. Industry 4.0, characterized by robotics, AI, IoT, and big data, significantly impacts the agro-food system. Challenges such as climate change, population growth, food waste, and potential pandemics demand innovative solutions. The projected global population of 10 billion by 2050 underscores the urgency for transformative changes in FST&E education to meet these challenges and capitalize on emerging opportunities. Current FST&E programs face issues like diminishing funding, shrinking faculty numbers, and declining student enrollment, further highlighting the need for reform. Many food-related programs are at a crossroads, needing to expand their scope to include grand societal challenges like health and wellness (H&W), food security, environmental concerns, and sustainable food production. The integration of stakeholders beyond the food manufacturing industry is crucial, and there's increasing demand for broader, more applied education fostering entrepreneurship. The accelerated rate of change and digital transformation necessitate a shift from traditional education models towards active, student-centered approaches that integrate modern technologies and emphasize essential soft skills.

The paper reviews existing literature on the challenges and opportunities facing FST&E education. It cites studies on the impact of Industry 4.0 and digital agriculture on food systems, highlighting the need for new skills and approaches in education. The literature highlights the diminishing funding and declining student enrollment in FST&E programs, especially in the USA. It also discusses the need for integrating H&W considerations, food security, and environmental sustainability into the curriculum. The importance of incorporating entrepreneurship and innovation into FST&E education is also noted, with some contrasting viewpoints discussed regarding entrepreneurship courses within the curriculum. Furthermore, the role of new platforms such as MOOCs and social media in disseminating knowledge is mentioned. The review concludes by summarizing previous studies emphasizing the need for curriculum reform to meet evolving demands in the field.

This study used a global online survey, employing Qualtrics software, targeting FST&E professionals and students worldwide. The survey utilized a structured questionnaire, pre-tested with a pilot sample to ensure clarity and consistency. The questionnaire included questions assessing the importance of various topics for future FST&E curricula using a 5-point Likert scale (Very Low to Very High). It also included ranking questions on the importance of collaborations and internships. Demographic information, such as gender, age, and geographic location, was collected. The survey was distributed through several professional organizations globally, and participation was open from late May to late July 2022. Data analysis involved calculating Likert scale averages, using one-way ANOVA with post-hoc LSD tests for significant differences between groups, and two-sided t-tests to compare averages between two groups. Data analysis was performed using Microsoft Excel, JASP, and IBM SPSS Statistics. Ethical approval was obtained from the Hebrew University of Jerusalem, and informed consent was acquired from all participants.

The survey received 703 complete responses from 88 countries, representing a diverse global sample. Seven topics were rated as highly important for future curricula: critical thinking, problem-solving projects, teamwork/collaboration, innovation/open innovation, and multidisciplinary approaches. The food industry and nutrition sciences were identified as the most important partners for academic collaborations. Internships in the food industry were rated as highly important by respondents. FST&E programs are urged to integrate sustainability, circular economy, food waste management, and consumer perception into the curriculum. There was a higher emphasis on sustainability and nutrition from FSTs compared to FEs. While AI and machine learning were deemed important, the scores indicated lower prioritization compared to other topics, with a possible indication of its higher importance in the coming years. FST&E curricula should prioritize research projects, apprenticeships, adaptability, and employability, while enhanced integration with nutrition science is also suggested. The survey also showed that the food industry has a significant impact on education, likely due to alignment with industry requirements, and that professional organizations such as IFT and IUFOST have a substantial influence on FST&E education. Finally, while respondents expressed satisfaction with their education, there’s room for improvement in meeting expectations related to professional success.

The findings highlight a need for curriculum reform in FST&E education to incorporate emerging technologies and address societal challenges. The high ranking of critical thinking and problem-solving skills reflects the complex and evolving nature of the food industry. The emphasis on collaboration underscores the importance of interdisciplinary approaches and partnerships with the food industry and nutrition sciences. The strong preference for industry internships underlines the importance of practical experience. The findings also suggest a need for better alignment between education and professional expectations to enhance graduate success and satisfaction. The relatively lower emphasis on AI and machine learning compared to other key topics might indicate a lag in adoption, highlighting a potential opportunity for curriculum enhancement as the application of AI in the food industry continues to expand. The need to integrate nutrition science into FST&E curricula addresses the critical link between food processing and public health.

This study reveals several key areas for improvement in FST&E education. Curricula must prioritize critical thinking, problem-solving, teamwork, and innovation, alongside strong collaborations with the food industry and nutrition sciences. Industry internships are crucial for bridging the gap between academia and industry. The incorporation of sustainability, consumer perception, and emerging technologies, including AI and machine learning, should be prioritized. Future research should explore strategies to better align FST&E education with professional expectations to improve graduate success and satisfaction.

The study's findings are based on a self-reported survey; therefore, the results might be influenced by response bias. The survey was primarily conducted in English, which might have limited participation from non-English speaking regions. The sample may not fully represent the global distribution of FST&E professionals, considering some regional underrepresentation. The cross-sectional nature of the study limits the ability to draw conclusions about causal relationships.