Saguy I S, Silva C L M, Cohen E
The Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
NPJ Sci Food. 2024 Jan 13;8(1):5. doi: 10.1038/s41538-023-00243-w.
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.
科学、技术、创新和数字能力的进步要求重新评估食品科学、技术与工程（FST&E）教育及研究项目。本次调查面向全球食品学科和营养领域的专业人士及学生。其主要目标包括评估FST&E高等教育的现状、识别挑战与机遇并提供建议。专家小组将影响FST&E课程未来的七个主题评为“高”到“非常高”，即：“批判性思维”，其次是“解决问题的项目”、“团队合作/协作”、“创新/开放式创新”和“多学科”。研究表明了与食品行业及营养科学建立学术合作关系的重要性。发现了食品行业在合作与伙伴关系中的重要积极作用。食品行业的其他重要属性与实习、教育、战略和愿景有关。FST&E与营养科学之间的合作表明了这一方向的重要地位。强调了整合或融合营养科学与FST&E的必要性，尤其是随着消费者对健康和福祉的意识不断提高。该研究为新的教育和学习机会以及未来课程的新主题提供了见解。
