Abstract
The overall objectives of this study were to assess the status of Food Engineering (FE), Food Science and Technology (FS&T) and related fields using a global web-survey and included: identifying the major challenges and opportunities; and making specific recommendations for future possible paradigm shifts. Respondents from academia, private research institutes, industry, government, consulting and others sectors participated. The most important topics selected were: ‘Innovation/open innovation,’ ‘Broad education and multidisciplinary capabilities,’ ‘Career development & prospects,’ and ‘Applied research.’ Lowest importance were ‘Basic science’ and ‘Salary.’ Highest possible impact on FE and FS&T future curricula were: ‘Food safety, waste reduction/management’ and ‘Environmental impact, food sustainability and security.’ Overwhelming majority (>68%) indicated that FE or FS&T should be integrated with other existing/evolving academic program. Principal component analysis yielded 3-new variables, offering insights on the relationships between geographical education location and sustainability, innovation and employability. The competitive landscape calls for reshaping of the domains vision. Basic research and salary were selected by the respondents to have a very low importance. Enhancing applied research, agility, attractiveness of the field and strengthen research relevance and collaboration with industry are required. Both government/state and food industry financial support is a clear indication of the significant role they play in the innovation ecosystem collaboration. Significant difference between North America & Canada and Europe on addressing innovation, soft skills and employability offer new insights on enhancing utilization of innovation, science, technology and impact. Innovation and open innovation offer FE and FS&T unique new horizons for spearheading change and opportunities to alleviate typical industrial and academic conservativeness and risk aversion.
Published Version
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