Emerging challenges and opportunities in innovating food science technology and engineering education
Abstract Progress in science, technology, innovation, and digital capabilities call for reassessing food science, technology, and engineering (FST&E) education and research programs. This survey targeted global professionals and students across food disciplines and nutrition. Its main objectives...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2024-01-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-023-00243-w |
| _version_ | 1827326027748081664 |
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| author | I. S. Saguy C. L. M. Silva E. Cohen |
| author_facet | I. S. Saguy C. L. M. Silva E. Cohen |
| author_sort | I. S. Saguy |
| collection | DOAJ |
| description | Abstract Progress in science, technology, innovation, and digital capabilities call for reassessing food science, technology, and engineering (FST&E) education and research programs. This survey targeted global professionals and students across food disciplines and nutrition. Its main objectives included assessing the status of FST&E higher education, identifying challenges and opportunities, and furnishing recommendations. Seven topics affecting the future of the FST&E curricula were evaluated by the panel as ‘High’ to ‘Very high’, namely: ‘Critical thinking’, followed by ‘Problem-solving projects’, ‘Teamwork/collaboration’, ‘Innovation/Open innovation’ and ‘Multidisciplinary’. The importance of academic partnership/collaboration with the Food Industry and Nutrition Sciences was demonstrated. Significant positive roles of the food industry in collaboration and partnerships were found. Other essential food industry attributes were related to internships, education, strategy, and vision. Collaboration between FST&E and nutrition sciences indicated the high standing of this direction. The need to integrate or converge nutrition sciences and FST&E is emphasized, especially with the growing consumer awareness of health and wellness. The study provides insights into new education and learning opportunities and new topics for future curricula. |
| first_indexed | 2024-03-07T14:38:40Z |
| format | Article |
| id | doaj.art-3c088d6ca5b64279bd9571b7b5f7a921 |
| institution | Directory Open Access Journal |
| issn | 2396-8370 |
| language | English |
| last_indexed | 2024-03-07T14:38:40Z |
| publishDate | 2024-01-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj.art-3c088d6ca5b64279bd9571b7b5f7a9212024-03-05T20:28:17ZengNature Portfolionpj Science of Food2396-83702024-01-01811810.1038/s41538-023-00243-wEmerging challenges and opportunities in innovating food science technology and engineering educationI. S. Saguy0C. L. M. Silva1E. Cohen2The Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of JerusalemUniversidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de BiotecnologiaGilford Glazer Faculty of Business Administration, Ben-Gurion University of the Negev Beer-ShevaAbstract Progress in science, technology, innovation, and digital capabilities call for reassessing food science, technology, and engineering (FST&E) education and research programs. This survey targeted global professionals and students across food disciplines and nutrition. Its main objectives included assessing the status of FST&E higher education, identifying challenges and opportunities, and furnishing recommendations. Seven topics affecting the future of the FST&E curricula were evaluated by the panel as ‘High’ to ‘Very high’, namely: ‘Critical thinking’, followed by ‘Problem-solving projects’, ‘Teamwork/collaboration’, ‘Innovation/Open innovation’ and ‘Multidisciplinary’. The importance of academic partnership/collaboration with the Food Industry and Nutrition Sciences was demonstrated. Significant positive roles of the food industry in collaboration and partnerships were found. Other essential food industry attributes were related to internships, education, strategy, and vision. Collaboration between FST&E and nutrition sciences indicated the high standing of this direction. The need to integrate or converge nutrition sciences and FST&E is emphasized, especially with the growing consumer awareness of health and wellness. The study provides insights into new education and learning opportunities and new topics for future curricula.https://doi.org/10.1038/s41538-023-00243-w |
| spellingShingle | I. S. Saguy C. L. M. Silva E. Cohen Emerging challenges and opportunities in innovating food science technology and engineering education npj Science of Food |
| title | Emerging challenges and opportunities in innovating food science technology and engineering education |
| title_full | Emerging challenges and opportunities in innovating food science technology and engineering education |
| title_fullStr | Emerging challenges and opportunities in innovating food science technology and engineering education |
| title_full_unstemmed | Emerging challenges and opportunities in innovating food science technology and engineering education |
| title_short | Emerging challenges and opportunities in innovating food science technology and engineering education |
| title_sort | emerging challenges and opportunities in innovating food science technology and engineering education |
| url | https://doi.org/10.1038/s41538-023-00243-w |
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