Food engineering: attitudes and future outlook
Date
2016
Authors
Saguy, S.
Cohen, E.
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Journal article
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Journal of Food Engineering, 2016; 178:71-80
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Abstract
A global web survey was conducted collecting academia and industry perceived attitudes, identifyingcurriculum gaps, challenges and opportunities of food engineering (FE). Participation criterion was: “Aperson who has one or more formal degrees in FE, and/or an equivalent degree in another field andwhose job description includes/included FE activities”. Respondents with formal FE education was lowerthan 25%. More than two-thirds of the respondents holding a formal BSc or MSc in FE selected otherdomains for their higher degrees, and 56.7% indicated that FE should become a part of another studyprogram. Traditional FE topics were preferred over health, nutrition and wellbeing, innovation related tofirm's activities, marketing molecular biology. FE profession should undergo a self-examination requiredto ensure its future growth and impact in addressing forthcoming challenges in the food sector, andconcurrently make paradigm shifts in its vision in the pursuit of excellence and innovation.
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Copyright 2015 Elsevier