The world’s food system provides food for nearly seven billion people each day. But according to a new report from the Institute of Food Technologists (IFT), more advances are critical for an adequate food supply, which must nearly double during the next several decades, for the future world population.

The first-of-its-kind scientific review, to be published in the September 2010 issue of the peer-reviewed journal Comprehensive Reviews in Food Science and Food Safety, takes a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population.

The report summarizes the historical developments of agriculture and food technology, details various food manufacturing methods, and explains why food is processed. The report also describes and stresses why further advancements in food science and technology are needed — to more equitably meet growing world population food needs with enhanced food security in developing countries and solutions to complex diet-and-health challenges in industrialized countries.
Impact of Modern Food Manufacturing Methods

John Floros, PhD, of the Pennsylvania State University Department of Food Science said,

"Thanks to food science and technology and modern food manufacturing methods, nutritional deficiencies and inconsistent food availability can be addressed, harvests can be protected, and various commodities can be transformed into new products having specific nutrients for better health and wellness. However, this success has distanced consumers from the agricultural origins of today’s food products and understanding of why processing is important. As a result, there are concerns and misconceptions regarding food safety, and the food system’s effect on health and the environment.”

Uh-oh. That sounds condescending.