Critical Issues in Industries Associated with Food Science and Technology
- Kevan Lamm
- Jan 9
- 3 min read
Updated: Aug 13
Food is central to human health. As such, a safe and sustainable food system is one of the most important aspects of maintaining a thriving society. There are many challenges involved in operating a sustainable food system, and those challenges only seem to grow with each passing year. Global food security can only be protected when the critical issues are fully understood and managed effectively.
This post is going to highlight the eight primary issue themes within industries associated with food science and technology. These themes were identified as part of a study that I conducted with several amazing colleagues.
Key Findings
Education, Training, and Workforce Development: Many frontline workers in the food industry lack formal training. This is a critical gap that threatens the efficiency and safety of the industry, along with limiting the ability of the industry to quickly adapt to changing demands.
Emerging Technologies in Food Sciences: Many amazing new technologies offer incredible potential in food sciences. These include AI and machine learning, high-pressure processing, and others. Food safety can be improved, and product longevity can be extended, when the technologies are levered strategically.
Food Safety and Public Health: The problem of foodborne illnesses remains a serious threat around the world. More stringent safety systems are needed, along with added consumer education and improved adherence to food safety protocols.
Fresh Produce and Raw Food Operations: There are inherent risks that come with fresh produce. Since it is minimally processed, contamination is always a possibility. Improvements in handling, storage, and education practices are needed.
Microbiome and Pathogens: We understand more about contamination risks than ever before thanks to the ongoing study of microbiomes and pathogens. The safety of the food system can be improved through a better understanding of pathogen detection and new mitigation strategies.
Product Innovation and Development: Using consumer feedback continues to be an excellent way to develop new products. Focusing on the demands of consumers for innovative products will lead to meaningful innovations that are based on cutting-edge research.
Quality Assurance and Systems Management: Consumer trust is improved, and food safety is increased, when quality assurance is consistent across the industry. Continuing to monitor and refine systems will help to keep these standards high in all corners.
Sustainability and Climate Resilience: Sustainable practices and climate-resilient strategies are essential to maintain long-term food security around the globe.
Practical Recommendations
Education, Training, and Workforce Development: Comprehensive training programs are needed to focus on critical skills in the workforce. These include following safety protocols, problem-solving, and adapting to modern technological advancements.
Emerging Technologies in Food Sciences: Pilot programs can be used to assess the feasibility of emerging technologies. Scalable innovations can be developed that align properly with the needs of the consumer and the industry as a whole.
Food Safety and Public Health: Food safety standards can be more effective with strong partnerships between industry players and regulators. Campaigns can also be used to educate the consumer on safe food handling and preparation practices.
Fresh Produce and Raw Food Operations: Better training is needed for producers and handlers to keep produce safe. This is also an area where consumer education can help to minimize risks.
Microbiome and Pathogens: Putting money into advanced detection tools that can be integrated into food safety systems is an important investment. Also, support should be provided for research into microbiome dynamics and pathogen control.
Product Innovation and Development: Enable closer collaboration between researchers and consumers to create innovative products. These collaborations should lead to refined product offerings that meet with market demands.
Quality Assurance and Systems Management: Use ongoing audits and system upgrades to maintain high standards. All staff members should be consistently trained in quality assurance practices.
Sustainability and Climate Resilience: Every level of the supply chain should feature sustainable practices. Efficient resource management and climate-resilient agricultural methods can be used to cut down on environmental impacts while maintaining a high level of food security.
Safe and sufficient food is a group effort. Stakeholders from various areas of the food system need to collaborate to confront important issues and secure the food system for generations to come. Please be sure to share your insights using the comments below. I've also included a copy of the research if you would like to learn more.
Lamm, K. W., Idun, A., & Lu, P. (2024). Critical issues faced by industries associated with food science and technology: A delphi analysis. Foods, 13(24), 4149. https://doi.org/10.3390/foods13244149
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