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Writing a Scientific Research Project Proposal

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The importance of a well-written research proposal cannot be underestimated. Your research really is only as good as your proposal. A poorly written, or poorly conceived research proposal will doom even an otherwise worthy project. On the other hand, a well-written, high-quality proposal will increase your chances for success.

In this article, we’ll outline the basics of writing an effective scientific research proposal, including the differences between research proposals, grants and cover letters. We’ll also touch on common mistakes made when submitting research proposals, as well as a simple example or template that you can follow.

What is a scientific research proposal?

The main purpose of a scientific research proposal is to convince your audience that your project is worthwhile, and that you have the expertise and wherewithal to complete it. The elements of an effective research proposal mirror those of the research process itself, which we’ll outline below. Essentially, the research proposal should include enough information for the reader to determine if your proposed study is worth pursuing.

It is not an uncommon misunderstanding to think that a research proposal and a cover letter are the same things. However, they are different. The main difference between a research proposal vs cover letter content is distinct. Whereas the research proposal summarizes the proposal for future research, the cover letter connects you to the research, and how you are the right person to complete the proposed research.

There is also sometimes confusion around a research proposal vs grant application. Whereas a research proposal is a statement of intent, related to answering a research question, a grant application is a specific request for funding to complete the research proposed. Of course, there are elements of overlap between the two documents; it’s the purpose of the document that defines one or the other.

Scientific Research Proposal Format

Although there is no one way to write a scientific research proposal, there are specific guidelines. A lot depends on which journal you’re submitting your research proposal to, so you may need to follow their scientific research proposal template.

In general, however, there are fairly universal sections to every scientific research proposal. These include:

• Title: Make sure the title of your proposal is descriptive and concise. Make it catch and informative at the same time, avoiding dry phrases like, “An investigation…” Your title should pique the interest of the reader.
• Abstract: This is a brief (300-500 words) summary that includes the research question, your rationale for the study, and any applicable hypothesis. You should also include a brief description of your methodology, including procedures, samples, instruments, etc.
• Introduction: The opening paragraph of your research proposal is, perhaps, the most important. Here you want to introduce the research problem in a creative way, and demonstrate your understanding of the need for the research. You want the reader to think that your proposed research is current, important and relevant.
• Background: Include a brief history of the topic and link it to a contemporary context to show its relevance for today. Identify key researchers and institutions also looking at the problem
• Literature Review: This is the section that may take the longest amount of time to assemble. Here you want to synthesize prior research, and place your proposed research into the larger picture of what’s been studied in the past. You want to show your reader that your work is original, and adds to the current knowledge.
• Research Design and Methodology: This section should be very clearly and logically written and organized. You are letting your reader know that you know what you are going to do, and how. The reader should feel confident that you have the skills and knowledge needed to get the project done.
• Preliminary Implications: Here you’ll be outlining how you anticipate your research will extend current knowledge in your field. You might also want to discuss how your findings will impact future research needs.
• Conclusion: This section reinforces the significance and importance of your proposed research, and summarizes the entire proposal.
• References/Citations: Of course, you need to include a full and accurate list of any and all sources you used to write your research proposal.

Common Mistakes in Writing a Scientific Research Project Proposal

Remember, the best research proposal can be rejected if it’s not well written or is ill-conceived. The most common mistakes made include:

• Not providing the proper context for your research question or the problem
• Failing to reference landmark/key studies
• Losing focus of the research question or problem
• Not accurately presenting contributions by other researchers and institutions
• Incompletely developing a persuasive argument for the research that is being proposed
• Misplaced attention on minor points and/or not enough detail on major issues
• Sloppy, low-quality writing without effective logic and flow
• Incorrect or lapses in references and citations, and/or references not in proper format
• The proposal is too long – or too short

Scientific Research Proposal Example

There are countless examples that you can find for successful research proposals. In addition, you can also find examples of unsuccessful research proposals. Search for successful research proposals in your field, and even for your target journal, to get a good idea on what specifically your audience may be looking for.

While there’s no one example that will show you everything you need to know, looking at a few will give you a good idea of what you need to include in your own research proposal. Talk, also, to colleagues in your field, especially if you are a student or a new researcher. We can often learn from the mistakes of others. The more prepared and knowledgeable you are prior to writing your research proposal, the more likely you are to succeed.

Language Editing Services

One of the top reasons scientific research proposals are rejected is due to poor logic and flow. Check out our Language Editing Services to ensure a great proposal , that’s clear and concise, and properly referenced. Check our video for more information, and get started today.

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Food science and nutrition.

Expertise of research area 3D Multiphase Structures; Cancer; digestion; food; food colloids; food design; food processing; food safety; food science; food security; functional biopolymers; global health; lifestyle interventions; metabolic disease; nutrition; nutrtional epidemiology; obesity; soft matter

We are recognised as world leaders in food colloids and diet and health. We apply fundamental scientific principles to address issues of food quality, safety and sustainability, diet quality and consumer behaviour, from food production to the consumer’s plate.

<p>Our research is supported by dedicated and experienced technical staff and&nbsp;<a href="http://environment.leeds.ac.uk/food-nutrition-research-innovation/doc/research-facilities">first-class facilities</a>.&nbsp;This allows us to scientifically develop new processes and products, and analyse the quality and composition of foods from the macro- to the nanoscale.</p> <p>100% of our research has either &lsquo;outstanding&rsquo; or &lsquo;very considerable&rsquo; impact, according to the latest Research Excellence Framework.</p> <h3>Our research</h3> <ul> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/digestion-delivery-1">Digestion and delivery</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/food-colloids-soft-matter-interfaces-1">Food colloids and soft matter interfaces</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/food-safety-food-security-global-health">Food safety, food security and global health</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/functional-biopolymers-food-health-1">Functional biopolymers for food and health</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/human-nutrition-lifestyle-interventions">Human nutrition and lifestyle interventions</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/novel-food-design-processing-1">Novel food design and processing</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/nutritional-epidemiology-1">Nutritional epidemiology</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/obesity-cancer-metabolic-disease-1">Obesity, cancer and metabolic disease</a></li> </ul> <p>We have project&nbsp;opportunities for postgraduate researchers, and we welcome&nbsp;new proposals that match our areas of expertise. You&rsquo;ll join a friendly, supportive and diverse community of postgraduate researchers who come from all over the world.</p> <h5>Why do your PhD at Leeds?</h5> <p><strong>Study in an active research environment&nbsp;</strong><br /> Studying your PhD with us means you&rsquo;ll be working in a professional research environment, using UK-leading facilities to bring your project to life &ndash; alongside active researchers who are at the forefront of their area.&nbsp;<br /> <strong>A strong network of support &nbsp;</strong><br /> The Leeds Doctoral College connects our community of researchers and can offer you the guidance, services and opportunities you&rsquo;ll need to get the most out of your PhD.&nbsp;<br /> <strong>Close industry links&nbsp;</strong><br /> Our partnerships and links to companies and academic institutions give you the opportunity to network at industry talks, seminars and conferences, building connections that&#39;ll benefit your next steps after you complete your PhD.&nbsp;<br /> <strong>Professional skills development &nbsp;</strong><br /> We think of the whole picture at Leeds. That&rsquo;s why we offer a range of workshops and courses that&#39;ll enhance your skillset further and transfer into your professional career.&nbsp;<br /> <strong>Personal and wellbeing services&nbsp;</strong><br /> Mental health and wellbeing support are integral to who we are at Leeds and you&rsquo;ll have access to the full range of services we offer to ensure you&rsquo;re feeling your best &ndash; and reaching your potential in your studies.&nbsp;<br /> <strong>Join our global community&nbsp;</strong><br /> We welcome students, researchers, academics, partners and alumni from more than 140 countries, all over the world. This means, as a university, we&rsquo;re bringing together different cultures and perspectives which helps strengthen our research &ndash; and societal impact.</p> <h3>Useful links and further reading:</h3> <ul> <li><a href="https://environment.leeds.ac.uk/food-nutrition-research-degrees">Research degrees in the School of Food Science and Nutrition</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-research-innovation">School of Food Science and Nutrition, Research&nbsp;and Innovation</a></li> </ul> <h3>Leeds Doctoral College</h3> <p>Our <a aria-label="Link Doctoral College" href="https://www.leeds.ac.uk/research-leeds-doctoral-college" rel="noreferrer noopener" target="_blank" title="https://www.leeds.ac.uk/research-leeds-doctoral-college">Doctoral College</a> supports you throughout your postgraduate research journey. It brings together all the support services and opportunities to enhance your research, development and overall experience.</p>

<p>Formal applications for research degree study should be made online through the <a href="https://www.leeds.ac.uk/research-applying/doc/applying-research-degrees">University&#39;s website</a>.</p>

<p>For general enquiries and details regarding the application process, please contact the Graduate School Office:</p> <p>e:&nbsp;<span style="font-size:11.0pt"><span style="font-family:&quot;Calibri&quot;,sans-serif"><a href="mailto:[email protected]" style="color:#0563c1; text-decoration:underline">[email protected]</a></span></span>, t: +44 (0)113 34 36333</p>

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Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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• Published: 13 January 2024

Emerging challenges and opportunities in innovating food science technology and engineering education

• I. S. Saguy   ORCID: orcid.org/0000-0002-1570-8808 1 ,
• C. L. M. Silva   ORCID: orcid.org/0000-0002-0495-3955 2 &
• E. Cohen   ORCID: orcid.org/0000-0003-2342-5418 3  

npj Science of Food volume  8 , Article number:  5 ( 2024 ) Cite this article

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• Agriculture

An Author Correction to this article was published on 13 February 2024

This article has been updated

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.

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Introduction.

The unabated progress in science, technology, and innovation, combined with the exponential rate of change facilitated by the proliferation of computerized capabilities and artificial intelligence (AI), calls for reassessing the food science, technology, and engineering (FST&E) education. The fourth industrial revolution (i.e., Industry 4.0) highlights significant progress in numerous fields, including robotics, smart sensors, AI, the Internet of Things (IoT), big data, cloud computing, safety, and production efficiency 1 . Climate change, global population growth, high levels of food loss and food waste, and the risk of new disease or pandemic outbreaks are examples of numerous challenges that are potential threats to future food sustainability and the security of the planet that urgently need to be addressed 2 .

The projected global population growth reaching 10 billion people by 2050 highlights the acute need for new evaluations of FST&E education system background to address mounting challenges and opportunities. The complexity and predicted immense size of future tasks call for new paradigms, an open innovation mentality, and a novel mindset promoting multidisciplinary collaborations and partnerships 3 .

Disruptions such as digital agriculture, the fourth industrial revolution (industry 4.0), food agility, big data, and AI have been utilized to characterize the changes in the way agro-food systems evolve and function, as well as in the approach they have been analyzed, measured, and monitored 4 . For instance, Wageningen University, one of the leading influential universities, has also taken an active strategy to align with the developments in IT and AI. Apart from the content-wise shift, skills such as critical thinking, creativity, and problem-solving are addressed by applying project-based evaluations 5 . The industrial revolution (industry 4.0) and moving to industry 5.0 include new enabling technologies (e.g., big data, IoT, cloud computing) besides AI, digital twins, machine learning, virtualization, and others 6 .

Food science and technology (FST) and especially food engineering (FE) in academia face diminishing funding for research, dwindling critical masses in faculties (particularly at universities in the USA), decreasing student enrollment 7 and impacting future cooperative extension education and research needs 8 . This leads to the observation by some food-related education programs to be at a crossroads and the need to reassess their vision and expand the scope to grand societal drivers such as health and wellness (H&W), the mutual host and the microbiome considerations, food security and safety, population growth, aging, water and land scarcity, and environmental concerns 9 . Other reasons for integrating stakeholders outside the food manufacturing industry have been proposed 10 , 11 . Members of the FST&E professions request a broader and more applied education that offers better opportunities for entrepreneurship 12 .

FST&E professions are witnessing significant challenges as well as changes imposed by the accelerated rate of change and digital transformation. The expected changes will most probably affect FST&E education as already projected previously 7 , 10 , 11 , 12 , 13 , 14 , 15 . This forward-looking, combined with the radical changes witnessed during and post-COVID-19, calls for a change in traditional education and curricula paradigms. For instance, the new vision deploys concepts of FST&E in the context of sustainable food processes, products for changing lifestyles and beliefs, innovation for H&W, and novel methodologies that suit audiences of the digital age. Courses on entrepreneurship and innovation, novel education methods, and enforcing quality standards and certification have been also proposed for Europe 14 .

Engineering education is also experiencing dramatic changes. The traditional teaching model, where students are passive in the lecture room, gives way to more active, student-centered, and participatory approaches. Different modern education and learning techniques, such as blended and flip-classroom, active learning, use of technology in teaching, universal design, and student-centered education approach, among others, were previously reported 10 . For instance, active learning utilizing a teaching app called TopHat ( https://tophat.com/ ) to administer a daily quiz, encouraged group work and discussion, and peer evaluation was also reported 16 .

Active engineering learning promotes the acquisition of knowledge and essential soft skills such as teamwork, problem-solving abilities, and entrepreneurial mindsets 17 . It also encourages the utilization of digital technologies such as simulation software and virtual laboratories 17 . It is worth noting the pioneering virtual experiments and laboratories in food science, technology processing, and engineering area 18 .

Among novel methodologies suggested for engineering education are project-based learning, hybrid learning, the flipped classroom, and design thinking 10 , 19 , 20 , 21 .

The role of the food industry and other related sectors in contributing to and assisting educational institutions in designing curricula that provide the skills demanded by the job market was highlighted recently. It emphasized that current Bachelor´s and Master´s degrees follow programs that attempt to offer a practical perspective but still focus on the academic point of view. To bridge the gap between academia and industry, the University Extension Diploma in Food Technology (DEUTA) deepens into the food sector, seeking professional qualifications for participants. This is achieved by both first-hand know-how of food sector professionals and academics, along with an internship period in a food company. Collaborative courses strengthen academia-industry bonds, and employability is boosted thanks to internships and the network created 22 .

Innovation and entrepreneurship are key factors to provide added value for food systems. Based on the findings of the Erasmus+ Strategic Partnership BoostEdu ( https://erasmus-plus.ec.europa.eu/ assessed May 16, 2023), three knowledge gaps were reported: (1) identify the needs for innovation and entrepreneurship (I&E) in the food sector; (2) understanding the best way to organize learning; (3) providing flexibility in turbulent times. The results of the project, in particular during the COVID-19 pandemic, highlighted the need for flexible access to modules that are complementary to other sources and based on a mix of theoretical concepts and practical experiences. The main lessons learned concern the need for co-creation and co-learning processes to identify suitable practices for the use of innovative digital technologies 23 . However, there are experts objecting to entrepreneurship courses being a subject of FST&E curricula or that the curricula should be supported with outside presentations or invited talks on this topic. This contrary position could be probably explained by the contrast between academia and more applied and industrial occupations. As the vast majority of the FST&E graduates are employed in various businesses where innovation and startup activities are becoming essential, entrepreneurship aspects should be considered in future education.

New platforms, such as massive open online courses (MOOCs), webinars, blogs, Facebook, Instagram, and Twitter, have opened up new spaces for disseminating ideas, experiences, and training in food-related matters 24 . Online and open learning permits access anytime and anywhere to formal classes, education modules on specific topics, and informal discussion sites 24 . Thus effectively democratizing learning, disseminating knowledge to vast audiences, and coping with the educational demands during the COVID-19 pandemic 25 .

The overall objectives of this study were: 1. Assessing the current status of FST&E education by using a computerized global survey; 2. Identifying current challenges and opportunities; and 3. Suggest recommendations (if needed) for additional directions and topics for future curricula.

Results and discussion

Respondents.

The total number of respondents that started the questionnaire was 1022. Of these, 703 (68.8%) respondents (the panel) completed the survey. Data from respondents who failed to address all questions and had several missing values were omitted, as they ignored or preferred not to answer some of the questions. The relatively high number of excluded respondents was probably due to the language barrier. Although not explicitly asked, based on respondents’ IP addresses, 88 countries participated in the survey. The overall time for completing the survey was approximately 10–12 min.

Demographics and geographic distribution

Demographic data are presented in Table 1 . The panel was evenly distributed: gender (female/male 1.15:1.00), age (excluding the 18–25 years group, 7.5%). Age distribution indicates good participation of the various groups and experiences.

The geographical location of the respondents indicates a global representation, although some regions were more prevalent by the panel. Respondents from China, the Far East (excluding China), and Oceania also participated, but their overall percentage was relatively low (combined value of 4.4%). However, combining Asia and the Middle East respondents resulted in a significant representation (16.5%). The surprising outcome was the high number of African respondents (14.8), probably due to the good network of IUFoST contacts in Africa. Although participation was quite impressive in terms of global feedback (88 countries), the number of respondents in a specific region was quite low in some cases, and consolidation was necessary for further analysis. Nevertheless, the widespread number of respondents from a wide spectrum of countries demonstrated that the survey had a global distribution, offering a significant improvement compared with a previous study 15 .

Main professional activities and education

The panel (703 respondents) professions consisted of food scientists and technologists (FSTs) 398 (56.6%), food engineers (FEs) 120 (17.1%), microbiologists (HMs) 25 (3.6%), nutritionists (HNs) 35 (5.0%), chemical engineers (CEs) 19 (2.7%), bioengineering/biotechnology (BBs) 7 (1.0%), business/marketing (BMs) 14 (2.0%), consultants (COs) 41 (5.8%), and others (food trade company, regulators, etc.) 41 (5.8%). As 73.7% of the respondents were FSTs and FEs, students, and graduates, the data reflect professional positions within FST&E disciplines, as was also previously shown 15 .

The respondents were also asked to fill in all their degrees in the various education categories using up to 4 options (student, BSc/1st Degree, MSc/equivalent, and Ph.D./DSc). Fig. 1 highlights the panel degrees distribution. The relatively high number of doctoral (Ph.D./DSc, 464, 29.9%) is not surprising considering the academic affiliation of most of the respondents (see Section “Affiliation”). It should be noted that many of the respondents hold more than one degree, explaining the high number of overall degrees of the panel (1550), as also depicted in Fig. 1 .

Overall degrees distribution (small insert).

Affiliation

The combined high majority of the respondents affiliated with educational and private research institutes (71.7%) provides a possible explanation for the extra number of doctoral degrees in the panel. Conversely, based on the respondents in the age group 41–55 and above 55 (37.8 and 28.7%, respectively) and the fact that a high percentage of the majority of the respondents hold a doctoral degree, the data are likely to reflect professional middle to high management levels and leadership positions within educational, institutions and possibly in the food industry. It should be noted that the number of respondents from industrial affiliation (food industry, food service, startups/FoodTech, and consultants, excluding government) was quite high (18.2%), probably projecting that although academia and industry are not equally represented, industrial affiliations are well represented (i.e., 128 responders).

Topics affecting the future of the professional domain curricula

The importance of 10 topics to be included in developing future curricula using the Likert-type scale 26 was evaluated. The topics listed included post-COVID-2019 considerations and several other new concepts. Table 2 shows that 7 topics were evaluated above 4.0 (‘High’) based on the calculated Likert-type scores average. The highest average scores were: ‘Critical thinking’ (4.50), followed by ‘Problem-solving projects’ (4.44), ‘Teamwork/collaboration’ (4.31), ´Innovation/Open innovation’ (4.29), and ‘Multidisciplinary’ (4.24). These data highlight possible changes that the FST&E domains anticipate in the post-COVID-19 and remote or hybrid education/learning, as well as the further proliferation of innovation and OI.

It is important to note that business-related topics were evaluated as less important, with Likert-type scores averaging below 4.0. These included: ‘Soft skills’ (3.90), followed by ‘Entrepreneurship’ (3.77), and ‘Business creation/networking’ (3.70). ‘Entrepreneurship’ and ‘Business creation/network’ could bring many benefits, such as fostering innovation, productivity, competitiveness, new business, OI, and socioeconomic development. Yet, these topics were considered among those of less importance, probably indicating that the panel was less oriented to business-related topics.

The search for professionals with different skills to overcome the current and foreseen challenges relevant to the agri-food sector was previously studied 25 . It was shown that problem-based learning (PBL), described as an instructional approach, promotes interdisciplinary and critical thinking with the potential to meet current challenges. PBL, aligned with an innovation program and contest, integrated into a master’s degree in FE to promote academic entrepreneurship, allowed the development of innovative products intending to solve problems faced by the agri-food sector 27 . The latter information supports the current survey data that show that the highest perceived topics were ‘Critical thinking’ (4.50) and ‘Problem-solving projects’ (4.44). On the other hand, the relatively low perceived importance of entrepreneurship (3.77 ranked #9) could indicate that FSs, FTs, or FEs are currently considering business-related topics as a lower priority. Nevertheless, their Likert average scores were approaching ‘High’. It is important to note that promoting project-based learning by students on developing eco-designed business models and eco-innovated food products seems to be an essential lever for the sustainability transition 10 . Although this is just one example, it highlights the importance of project-based learning 27 , 28 , 29 .

Project-based learning is an integrated part of the flipped classroom (FC) model, based on active learning, and consequently attracts much interest. The FC is a form of blended learning (BL) that reorganizes the workload in and outside the classroom and requires the active participation of students in learning activities before and during face-to-face lessons with teachers 10 , 30 . The FC model has been applied since the 1990s to encourage student preparation before classes: team-based learning, peer or mentor instruction, and just-in-time education, where the teaching information is communicated via electronic means. This allows more class time to be devoted to active learning and formative assessment 31 . A recent study highlighted a case study where an elective FC course on engineering, science, and gastronomy was implemented for undergraduate students that included in-class demonstrations by chefs. New education methodologies call for expanded computational abilities, ample access to online content, active learning, and student-centered approaches 10 .

A comparison between traditional project-based learning and hybrid project-based learning indicated a significant increase in fundamental formative knowledge, enhanced problem-solving abilities, and production of better-performing artifacts regarding the set of design skills for students undergoing hybrid project-based learning 28 .

In light of the feedback by the panel indicating that ‘Critical thinking development’ and ‘Problem-solving projects’ were the highest outcome (#1 and #2, respectively), combined with recent reports on the FC importance, it could be concluded that seeking new directions in learning/facilitating strategies that complement existing methods in order to enrich the learning experience of students is recommended.

Academic partnership/collaboration

The respondents were instructed to rank (from 1 to 5, corresponding to high to low; each rank could appear only once) the importance of partnership(s) and/or collaboration(s) with: ‘Food Industry´, ‘Nutrition sciences’, ‘Government, policymakers and/or local authorities’, ‘Private sector’, and ‘Other academic disciplines’. The ranking distribution is depicted in Fig. 2 .

Ranking importance (‘Very high’, ‘High’, ‘Medium’, ‘Low’, ‘Very low’) distribution of ‘Academic partnerships/collaborations’.

Collaboration with the ‘Food industry’ was ranked the highest, while the collaboration with ‘Other academic programs’ was ranked lower. Furthermore, the top two rankings (‘Very high’ and ‘High’) were ‘Food industry’ (53%), ‘Nutrition’ (38%), ‘Government’ (36%), ‘Private institutes (35%) and ‘Other academic programs’ (33%).

Collaboration with the nutrition sector was highly ranked. This demonstrates that the panel considered collaboration between FST&E and nutrition highly important and is a direction that these domains should consider closely. The need to enhance and probably integrate or converge nutrition sciences and FST&E is underscored due to the lack of present collaboration and the growing consumers’ awareness of H&W and food processing.

The role of the food industry as a key player in academic partnership and collaboration should be considered, particularly due to the negative aspects suggested by the NOVA ultra-food processes food classification. For instance, “ By design, these products are highly palatable, cheap, ubiquitous, and contain preservatives that offer a long shelf life. These features, combined with aggressive industry marketing strategies, contribute to excessive consumption and make these products highly profitable for the food, beverage, and restaurant industry sectors that are dominant actors in the global food system ” 32 . This study demonstrates that the food industry plays significant positive roles in both collaboration and partnerships. It also plays a key part in internships described below (Section “Internships”).

Topics importance to FST&E

The importance of 11 topics for FST&E was assessed as listed in Table 3 .

The data exposed 5 top important topics to FST&E. The topic of highest interest was ‘Sustainability, circular economy, and food waste management,’ followed by ‘Innovation/open innovation’ and ‘New product development’ (no statistically significant difference between these topics), ‘Consumer perception & trust’ and ‘Nutrition sciences’ that were statistically different from the first two topics (one-way ANOVA with post-hoc LSD test, p  <0.05), respectively. Worth noting the significant differences between FSTs and FEs in ‘Sustainability, circular economy, and food waste management’, ‘New product development’, ‘Consumer perception & trust’, and ‘Nutrition Sciences’, where FSTs significantly assigned higher importance to these topics in comparison with FEs. However, no significant difference was found for ‘Innovation/open innovation’.

‘Artificial Intelligence, machine learning’ was only ordered as #9 based on the Likert-type scores averages, and FEs considered it significantly higher than FSTs. It is safe to predict that the importance of AI will increase in the coming years once more and more applications and utilizations will emerge. Suffice to consider recent applications and the global AI market size growth from $65.48 billion in 2020, projected to reach $1581.70 billion by 2030, growing at a CAGR of 38.0% from 2021 to 2030 ( https://www.alliedmarketresearch.com/artificial-intelligence-market ).

Importance to FST&E curricula to meet future challenges and learning opportunities

The importance of the curricula in meeting FST&E future challenges and learning opportunities (in descending order) is highlighted in Table 4 .

Table 4 shows five topics were considered to be of ‘Very high’ to ‘High’ importance: ‘Research project(s)’ (4.34), ‘Apprenticeships (e.g., industrial training)’ (4.28), ‘Adaptability (e.g., adjusting to change in real-time, managing biases, overcome challenges)’ (4.22), ‘Revision current programs’ (4.16), and ‘Employability’ (4.13). The other topics received lower scores.

The significant difference between FSTs and FEs on ‘Research project(s)’, ‘Enhanced integration with nutrition’, and ‘Soft (life) skills’ is worth noting. On these topics, except for ‘Enhanced integration with nutrition’, FSTs scores were significantly higher when compared with FEs. The ´Enhanced integration with nutrition´ by both FSTs and FEs was ‘High’ (4.00) and above, projecting the absolute need for FST&E to enhance its collaboration with nutrition, mainly due to the high importance of H&W and its significant role.

Adaptability is the potential to adjust and learn new skills in response to changing factors, conditions, cultures, and environments. It is a soft skill that both colleagues and superiors highly value. In the ever-changing needs and progress, businesses and employees must adapt quickly to unforeseen dynamic circumstances, innovation, and disruption. Adaptability means being flexible, innovative, open, and resilient, particularly under unforeseen conditions. Some key elements of being adaptable are confident but open to criticism, focusing on solutions rather than problems, collaborating with others, and learning from them ( https://www.walkme.com/glossary/adaptability/ ). For instance, the a daptability of FST developments implies a capacity to continuously change and improve its operations and food quality output in time and space 33 . This explains the #3 place the panel considered adaptability.

The panel perceived both ‘Revision of current programs’ and ‘Employability’ as high priority (#4 and #5, average of 4.16 and 4.13, respectively). These assessments should be considered carefully by academic programs in order to adapt to the fast changes driven by innovation, disruption, and digital progress.

‘Enhanced integration with nutrition’ came in #6. However, FSTs and FEs indicated this topic is highly important (average of 4.00 and 4.21, respectively). Hence, FST&E education programs should seek avenues to enhance integration with nutrition science. Possible collaborations should consider joint research programs and other partnerships and alliances.

‘Business-related activities (e.g., creation, network, partnerships, collaboration)’ and ‘Soft (life) skills’ were #7–8. Nevertheless, their Likert-type average values were close to ‘High’. Hybrid teaching was perceived as the last (3.78). Apparently, this type of education is not very appealing. Yet, this should be reassessed after the Covid-19 pandemic has passed.

Engineering education is also experiencing dramatic changes. The traditional teaching model, where students are passive in the lecture room, gives way to more active, student-centered, and participatory approaches. Different modern education and learning techniques, such as blended and flip-classroom, active learning, use of technology in teaching, universal design, and student-centered education approach, among others, were previously reported 9 . Hence, it is expected that Hybrid teaching and other advanced methods, including AI, will flourish soon and will become the norm.

Internships

The importance of internship to FST&E students was evaluated considering 5 possibilities: ‘Academic internship,’ ‘Food industry internship,’ ‘Start-up/FoodTech company internship,’ ‘Other domains/industries,’ and ‘Internship in other countries.’ The data are depicted in Fig. 3 .

Likert-type averages (1–5 scale) and one side (-) SD of internships importance for FST&E (values with different small letters indicate significant differences between groups; one-way ANOVA with post-hoc LSD test, p  < 0.05).

The internship was categorized into three statistically different groups (one-way ANOVA with post-hoc LSD test, p  < 0.05). The first group was internships in ‘Food Industry’ (4.60), followed by the second group: ‘Start-ups/Food Tech’ (4.04), ‘Other countries’ (3.98), and ‘Academia’ (3.96), and the third group ‘Others domains/industries’ (3.46). Comparing the difference between FSTs and FEs, respondents showed a significant difference (one-way ANOVA with post-hoc LSD test, p  < 0.05) for internships in ‘Food Industry’ (4.65 and 4.52), ‘Start-ups/Food Tech’ (4.11 and 3.89) and ‘Other domains/industries’ (3.46 and 3.26), respectively. It is not surprising that FSTs have consistently assigned higher values to internships, probably due to the possibility that they are more complimentary to hands-on experiences.

Bridging the academia-industry gap in the food sector through collaborative courses and internships was recently studied. More than fifteen years of university extension diplomas in food technology Diplomas demonstrated how collaborative courses strengthen academia-industry bonds, and employability was boosted thanks to internships and the network created 22 . Internships could support students in developing their identity, which is achieved by close contact with their future working tasks 34 , enhancing familiarity with and nearness to their future profession 35 and industry-based projects and governance 36 . Also, student projects in collaboration with the industry make the students face a reality 37 . In light of these benefits, it is clear why the internship in the food industry received such a high Likert-type average. This very high importance given by the panel to industry internships coincides with their ranking, as aforementioned in the previous section, highlighting the core role of the food industry in students’ education.

Professional organization impact on FST&E education

The impact of professional organizations on food science/food technology/food engineering education, as well as strategy and vision data, are depicted in Fig. 4 .

Likert-type averages (1–5 scale) and one side (-) SD of organization/vision impact on FST&E education (values with different letters indicated significant differences between groups; one-way ANOVA with post-hoc LSD test, p  < 0.05).

Data analysis ( t -test) of the impact of the various organizations or vision and strategy on education revealed that the statistically highest Likert-type average scores (one-way ANOVA with post-hoc LSD test, p  < 0.05) were given to the ‘Food industry’ (3.86). ‘IFT (Institute of Food Technologists)’ was in the 2nd statistical group (3.70), followed by the 3rd statistical group that included ‘IUFoST (International Union of Food Science & Technology)’ (3.49), ‘Vision, strategy & leadership of the university’ (3.49), ‘IFST (Institute of Food Science+Technology)’ (3.44), and ‘Government, public interest & support’ (3.42). ‘EFFoST (The European Federation of Food Science and Technology)’ (3.40) was between the 3rd and the 4th group that included ‘ISEKI-Food (European Association for Integrating Food Science and Engineering Into the Food Chain),’(3.27). ‘SoFE (Society of Food Engineering)’ (2.96) was the next statistical group, and the last 6th group was ‘Others’ (2.65).

It is quite surprising that the food industry obtained such a high perceived impact on education, especially because the number of respondents in the panel affiliated with academic and educational institutes was high (69.6%). This could be explained by the fact that most curricula are designed to align with the industrial requirement and/or the need to provide students with the essential tools for the food industry. As no in-depth interviews were conducted, these findings warrant additional consideration.

IFT was in second place, significantly affecting FST&E education. In light of the quite low number of respondents from North America and Canada (13.1%), this finding clearly projects the significant role IFT has in impacting global education and proliferation. The 3rd group included IUFoST, IFST (international and mainly UK organizations, respectively), ‘Vision, strategy & leadership of the university’ and ‘Government, public interest & support´. These different groups and elements were perceived as very important and apparently have a significant role in contributing to the education program. EFFoST was categorized between the 3rd and 4th groups, including ISEKI-Food (3.27). These organizations were perceived as lower compared with the previous organizations. SoFE was classified only in the 5th significantly different group. As SoFE appeals mainly to FEs, many panelists were probably unfamiliar with its activities.

Education impact on professional expectations

The impact of the respondents’ education curricula on their professional success, satisfaction, and meeting expectations data is depicted in Fig. 5 .

Likert-type averages (1–5 scale) and one side (-) SD of ‘Success’, ‘Satisfaction’, and ‘Meeting expectations’ (values with different letters indicated significant differences between groups; one-way ANOVA with post-hoc LSD test, p  < 0.05).

Education curricula showed two different statistical (one-way ANOVA with post-hoc LSD test, p  < 0.05) groups. The first group included ‘Success’ (4.03) and ‘Satisfaction’ (3.95). The second statistical group that was quite lower evaluated was ‘Meeting expectations’ (3.76). This finding could open new avenues for education institutes to conduct in-depth assessments of their alumni and graduates, focusing on improving their performances in order to better meet their graduates’ future expectations. This study also provides insights into new education and learning opportunities and new topics to be included in future curricula.

When comparing FSTs with FEs, it was quite surprising that FSTs consistently rated all three attributes lower than FEs. In two cases, these differences were even significant: ‘Success’ (4.07 vs. 4.15, one-way ANOVA with post-hoc LSD test, p  < 0.05), ‘Satisfaction’ (3.96 vs. 4.06), and ‘Meeting expectation’ (3.78 vs. 3.83, one-way ANOVA with post-hoc LSD test, p  < 0.05). This lower assessment by FSTs highlights that the potential for curriculum improvements is high, and an in-depth evaluation should open new avenues for significant improvements.

In conclusion, these main points are highlighted:

Seven topics affecting the future of the profession domain curricula were evaluated between ‘High’ to ‘Very high’. The highest scores were found for: ‘Critical thinking’, followed by ‘Problem-solving projects,’ ‘Teamwork/collaboration’, ‘Innovation/Open innovation’, and ‘Multidisciplinary’.

The importance of Academic partnership/collaboration showed that ‘Food industry’, and ‘Nutrition’ were ranked the highest.

Significant positive roles of the food industry in collaboration and partnerships with the FST&E domain were demonstrated. Significant findings were also related to internships, education, strategy, and vision effects of the food industry.

Collaboration between FST&E and nutrition sciences indicated its high importance. Integrating or converging nutrition science and FST&E is emphasized based on the lack of actual present collaborations.

Assessing the education curricula contribution showed two statistical groups. The first group included ‘Success’ and ‘Satisfaction’. ‘Meeting expectations’ was the second. New avenues to better meet future graduates’ and students’ expectations were identified.

Insights into novel education and learning opportunities and new topics to be included in future curricula have been identified.

The approach employed encompassed a structured questionnaire, adopting a methodology akin to the one described earlier 12 , 15 . The questionnaire is provided in the Supplementary information data file. The online questionnaire survey utilized the Qualtrics© software ( https://www.qualtrics.com/ ) and targeted global professionals (including students) across the food sector and nutrition. The key questions were formulated to capture the perspectives on professional values held by individuals in the studied fields. The initial questionnaire was pretested (these data were not utilized in the final analysis) using a pilot sample ( n  = 12) of selected food practitioners from academia and the food industry. This panel was selected based on previous personal and professional interactions. The pilot was employed to ensure the questionnaire’s consistency and to seek suggestions on additional topics that should be incorporated into the revised survey.

The link of the webpage of the questionnaire was distributed by e-mails of numerous organizations (e.g., IUFoST, ISEKI-Food Association, SoFE, IFT) and food practitioners globally. The survey was conducted in English, avoiding any possible language ambiguities. It was completely anonymous and was open from the end of May until the end of July 2022. Both mobile and computerized feedback was offered.

A 5-point Likert-type scale 26 was applied and consisted of 1 (‘Very low’), 2 (‘Low’), 3 (‘Medium’), 4 (‘High’), and 5 (‘Very high’). For comparisons, the Likert-type scale assessments were transformed into a calculated average. The Likert-type scale is widely employed as a fundamental and commonly utilized psychometric instrument in educational and social sciences research, marketing research, customer satisfaction studies, opinion surveys, and numerous other fields. One topic included ranking (from 1 to 5; each rank could appear only once).

Apart from the professional questions, the survey included demographic information such as gender, age group, location where the most advanced degree was obtained, or current place for study according to the following geographic categories: Western Europe, Eastern Europe, UK, North America including Canada, Mexico, South America, Asia/Middle East, China, Far East (excluding China), Oceania (Australia, New Zealand), and Africa. The questionnaire ended with an open-ended question asking for the interview’s possible suggestions for curriculum improvements. The data were analyzed using Microsoft Excel© spreadsheet (Redmont, Washington), JASP software (ver. 0.16.4, https://jasp-stats.org/ ), and IBM SPSS Statistics for Windows (version 28; IBM Corp., Armonk, New York). For significant differences ( p  < 0.05) among groups, one-way ANOVA with a post-hoc least significant difference (LSD) test was performed. A two-sided t -test was utilized to identify significant differences ( p  < 0.05) between the averages of the two groups.

The survey was written according to the authorization from the Committee for the Use of Human Subjects in Research through The Robert H. Smith Faculty of Agriculture, Food and Environment of The Hebrew University of Jerusalem (file: AGHS/01.15) as outlined previously 12 . Before starting the study, the participants were informed that the responses were completely anonymous. Also, before starting the questionnaire, the consent of the participants was requested, and only those who agreed were able to start the study.

Reporting summary

Further information on research design is available in the Nature Research Reporting Summary linked to this article.

Data availability

The dataset obtained and analyzed during the current study is available from Prof. Eli Cohen upon request.

Change history

13 february 2024.

A Correction to this paper has been published: https://doi.org/10.1038/s41538-024-00256-z

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Acknowledgements

The authors would like to thank the contribution of IUFoST (International Union of Food Science & Technology), mainly to WG 1.2 ‘Emerging Issues, Key Focus Areas´ working group members, for pretesting, distributing, and spreading the survey. The author, C.L.M. Silva, would like to acknowledge the support by National Funds from FCT - Fundação para a Ciência e a Tecnologia through project UIDB/50016/2020.

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I. S. Saguy

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C. L. M. Silva

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I.S.S., C.L.M.S., and E.C. conceived and developed the questionnaire. E.C. data curation. E.C. and I.S.S. performed the validation and formal statistical analysis. I.S.S. and E.C. conducted the investigation and wrote the paper. C.L.M.S. provided expertize, feedback, and paper revision–supervision and project administration by I.S.S.

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Saguy, I.S., Silva, C.L.M. & Cohen, E. Emerging challenges and opportunities in innovating food science technology and engineering education. npj Sci Food 8 , 5 (2024). https://doi.org/10.1038/s41538-023-00243-w

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DOI : https://doi.org/10.1038/s41538-023-00243-w

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Research Proposal SAMPLE: Assessing Food Insecurity (Food-Access Inequality) In Southeast San Diego Households

Although an estimated 85.5% of American households were considered food secure in 2010, about 48.8 million people weren’t (Andrews et al.). These households struggled with being able to access proper and enough food for the members of their home to have healthy growth and development. In the proposed study, I seek to assess the degree to which households in Southeast San Diego are food secure by measuring their level of access to healthy foods. Results will place households on a continuum developed by the United States Department of Agriculture (USDA) to have high, marginal, low, or very low food security compiled by the USDA Economic Research Service and listed in Appendix A. The access to food I will be focusing on is the proximity to sufficient grocery stores. I will be assessing the sufficiency of grocery stores in providing healthy food options, the availability of supermarkets, and geographical limitations to accessing these goods (such as transportation). By using research tools of surveys, interviews, online databases, and mapping, I will be able to assess a household’s access to healthy foods and determine the number of households and members in these households who have low access to healthy foods. The household interview in Appendix B will be analyzed to find trends of needs and suggestions for ways to improve the community. The survey of grocery stores in Appendix C will be analyzed independently to find possible trends of the availability and unavailability of certain food products. By also assessing the general racial/ethnic demographics of Southeast San Diego, I will be able to study how the degree of food access may disproportionately affect people of color. A second part to this research must be conducted to study the affordability of the healthy foods that these communities can access, with respect to race/ethnicity. A third part to the research must study the health consequences of the disparity of food access and affordability, with respect to race/ethnicity. The fourth part to this research project must be conducted to cater solutions to the problems of food access, affordability, and health disparities discovered in Southeast San Diego communities, with respect to race/ethnicity.

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California Institute for Rural Studies assessed the food assistance resources in Yolo County and the level of food insecurity among selected Yolo County farm workers living in a rural food desert. The project was designed to address the USDA Community Food Projects Competitive Grant Program priorities by determining the level of farm worker food security and planning long-term solutions utilizing the existing network of food assistance resources in Yolo County. In 2000, the county estimated a population of 6,900 farm workers with 26,236 farm worker related persons. For this project, we focused our efforts on farm worker families living in rural communities in Yolo County and, using survey methodology, assessed their level of food security. We also identified the current extent of farm worker participation in food assistance programs. We created three food inventories: types of foods farm workers prefer, actual fruit and vegetable consumption, and types of food offered by the Yolo Food Bank. In this way we were able to determine where the gaps exist, and how to address them to better serve farm worker communities. Based on our results, we offer guidance for food programs in Yolo County regarding both optimal geographic locations for food distribution to reach farm workers and the types of foods that are appropriate for this population. This report outlines the level of food insecurity among rural farm workers in Yolo County and includes a directory of food resources for the county, map of distribution locations and suggestions for improving services specifically for farm workers.

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With all this bird flu around, how safe are eggs, chicken or milk?

by Enzo Palombo, The Conversation

Recent outbreaks of bird flu—in US dairy herds , poultry farms in Australia and elsewhere, and isolated cases in humans —have raised the issue of food safety.

So can the virus transfer from infected farm animals to contaminate milk, meat or eggs? How likely is this?

And what do we need to think about to minimize our risk when shopping for or preparing food?

How safe is milk?

Bird flu (or avian influenza ) is a bird disease caused by specific types of influenza virus . But the virus can also infect cows. In the US , for instance, to date more than 80 dairy herds in at least nine states have been infected with the H5N1 version of the virus.

Investigations are under way to confirm how this happened. But we do know infected birds can shed the virus in their saliva, nasal secretions and feces. So bird flu can potentially contaminate animal-derived food products during processing and manufacturing.

Indeed, fragments of bird flu genetic material (RNA) were found in cow's milk from the dairy herds associated with infected US farmers .

However, the spread of bird flu among cattle, and possibly to humans, is likely to have been caused through contact with contaminated milking equipment , not the milk itself.

The test used to detect the virus in milk—which uses similar PCR technology to lab-based COVID tests—is also highly sensitive. This means it can detect very low levels of the bird flu RNA. But the test does not distinguish between live or inactivated virus, just that the RNA is present. So from this test alone, we cannot tell if the virus found in milk is infectious (and capable of infecting humans).

Does that mean milk is safe to drink and won't transmit bird flu? Yes and no.

In Australia, where bird flu has not been reported in dairy cattle, the answer is yes. It is safe to drink milk and milk products made from Australian milk.

In the US, the answer depends on whether the milk is pasteurized . We know pasteurization is a common and reliable method of destroying concerning microbes, including influenza virus. Like most viruses, influenza virus (including bird flu virus) is inactivated by heat.

Although there is little direct research on whether pasteurization inactivates H5N1 in milk, we can extrapolate from what we know about heat inactivation of H5N1 in chicken and eggs .

So we can be confident there is no risk of bird flu transmission via pasteurized milk or milk products.

However, it's another matter for unpasteurised or "raw" US milk or milk products. A recent study showed mice fed raw milk contaminated with bird flu developed signs of illness. So to be on the safe side, it would be advisable to avoid raw milk products.

How about chicken?

Bird flu has caused sporadic outbreaks in wild birds and domestic poultry worldwide, including in Australia. In recent weeks, there have been three reported outbreaks in Victorian poultry farms (two with H7N3 bird flu, one with H7N9). There has been one reported outbreak in Western Australia (H9N2).

The strains of bird flu identified in the Victorian and Western Australia outbreaks can cause human infection, although these are rare and typically result from close contact with infected live birds or contaminated environments .

Therefore, the chance of bird flu transmission in chicken meat is remote.

Nonetheless, it is timely to remind people to handle chicken meat with caution as many dangerous pathogens, such as Salmonella and Campylobacter, can be found on chicken carcasses.

Always handle chicken meat carefully when shopping, transporting it home and storing it in the kitchen. For instance, make sure no meat juices cross-contaminate other items, consider using a cool bag when transporting meat, and refrigerate or freeze the meat within two hours.

Avoid washing your chicken before cooking to prevent the spread of disease-causing microbes around the kitchen.

Finally, cook chicken thoroughly as viruses (including bird flu) cannot survive cooking temperatures.

Are eggs safe?

The recent Australian outbreaks have occurred in egg-laying or mixed poultry flocks, so concerns have been raised about bird flu transmission via contaminated chicken eggs.

Can flu viruses contaminate chicken eggs and potentially spread bird flu? It appears so. A report from 2007 said it was feasible for influenza viruses to enter through the eggshell. This is because influenza virus particles are smaller (100 nanometers) than the pores in eggshells (at least 200 nm).

So viruses could enter eggs and be protected from cleaning procedures designed to remove microbes from the egg surface.

Therefore, like the advice about milk and meat, cooking eggs is best.

The US Food and Drug Administration recommends cooking poultry, eggs and other animal products to the proper temperature and preventing cross-contamination between raw and cooked food.

In a nutshell

If you consume pasteurized milk products and thoroughly cook your chicken and eggs, there is nothing to worry about as bird flu is inactivated by heat.

The real fear is that the virus will evolve into highly pathogenic versions that can be transmitted from human to human.

That scenario is much more frightening than any potential spread though food.

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Picture this: Snapping photos of our food could be good for us

Research reveals taking pictures of food isn't just content for our social media feeds, but could be the key to improving people's diets.

New Curtin University research reveals taking pictures of food isn't just content for our social media feeds, but could be the key to improving people's diets.

Published in the prestigious American Journal of Clinical Nutrition , the feeding study saw researchers measure the weight of meals, which were then provided to participants over a day for breakfast, lunch and dinner.

Participants compared different technology-assisted methods to recall what they had eaten over the past 24 hours.

One method asked participants to take photos of their meals using the mobile Food Record app.

These photos were then analysed by a research dietitian.

The study found the accuracy of the nutritional intake was far higher for the group who had taken photos of what they ate, compared to participants who were asked to remember what they had eaten.

First author and PhD candidate Clare Whitton said this was the largest feeding study to use the mobile Food Record app and the findings could have a big impact on how we capture what the population is eating.

"Accurate, reliable data about what the population is eating is key to supporting people to optimise their health," Ms Whitton said.

"People can struggle to remember what they have eaten, but this study shows dietary assessment can be accurate -- particularly when you take the burden away from the person when you ask them to take a photo of what they ate."

While the study saw the food photos analysed by experts, there is work underway to streamline the process.

The team is collaborating with Purdue University in the US to use artificial intelligence to automatically analyse the foods in the photos.

Study lead and mobile Food Record App co-creator Professor Deborah Kerr said this was an exciting development in getting the bigger picture of what people are eating.

"It makes it a lot simpler for people to track what they consume when they only have to take photos for the day," Professor Kerr said.

"This will become even easier as we start to fully automate the analysis of the foods in the photos.

"With advances in AI technology this may be just around the corner."

Professor Kerr said as technology advances, it could provide an avenue to not only better capture what populations are eating, but also offer more accurate dietary advice for individuals looking to eat healthier.

"This research shows the benefit of images; that's the pathway we're going down to get an accurate picture of what people are eating."

'Accuracy of energy and nutrient intake estimation versus observed intake using four technology-assisted dietary assessment methods: a randomized crossover feeding study' was published in the American Journal of Clinical Nutrition .

• Diet and Weight Loss
• Staying Healthy
• Eating Disorder Research
• Food and Agriculture
• Agriculture and Food
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• Low-carb diets
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Story Source:

Materials provided by Curtin University . Original written by Samuel Jeremic. Note: Content may be edited for style and length.

Journal Reference :

• Clare Whitton, Clare E Collins, Barbara A Mullan, Megan E Rollo, Satvinder S Dhaliwal, Richard Norman, Carol J Boushey, Edward J Delp, Fengqing Zhu, Tracy A McCaffrey, Sharon I Kirkpatrick, Christina M Pollard, Janelle D Healy, Amira Hassan, Shivangi Garg, Paul Atyeo, Syed Aqif Mukhtar, Deborah A Kerr. Accuracy of energy and nutrient intake estimation versus observed intake using 4 technology-assisted dietary assessment methods: a randomized crossover feeding study . The American Journal of Clinical Nutrition , 2024; DOI: 10.1016/j.ajcnut.2024.04.030

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Panel rejects psychedelic drug MDMA as a PTSD treatment in possible setback for advocates

MDMA is the first in a series of psychedelics — including LSD and psilocybin — that are expected to come before the FDA for review in the next few years as part of a resurgence of interest into the drugs’ medical potential.

FILE - In this photo made with a long exposure, a man is silhouetted against lights reflected in the waters off Cape Neddick in Maine on Dec. 11, 2017. Federal health advisers are considering the first request to approve the mind-altering club drug MDMA as a treatment for PTSD. The advisers to the Food and Drug Administration are scheduled to vote on the drug’s safety and effectiveness Tuesday, June 4, 2024, potentially setting the stage for federal approval later this year. (AP Photo/Robert F. Bukaty, File)

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WASHINGTON (AP) — A first-of-a-kind proposal to begin using the mind-altering drug MDMA as a treatment for PTSD was roundly criticized Tuesday — a potentially major setback to psychedelic advocates who hope to win a landmark federal approval and bring the banned drugs into the medical mainstream .

A panel of advisers to the Food and Drug Administration voted 10-1 against the overall benefits of MDMA when used to treat post-traumatic stress disorder. They cited flawed study data, questionable research conduct and significant drug risks, including the potential for heart problems, injury and abuse.

“It seems like there are so many problems with the data — each one alone might be OK, but when you pile them on top of each other … there’s just a lot of questions I would have about how effective the treatment is,” said Dr. Melissa Decker Barone, a psychologist with the Department of Veterans Affairs.

The FDA is not required to follow the group’s advice and is expected to make its final decision by August, but the negative opinion could strengthen agency’s rationale for rejecting the treatment.

MDMA is the first in a series of psychedelics — including LSD and psilocybin — that are expected to come before the FDA for review in the next few years as part of a resurgence of interest into the drugs’ medical potential, which advocates claim could transform the treatment of mental health disorders.

But FDA advisers spent most of Tuesday’s meeting leveling pointed criticisms at the research submitted on MDMA, which is sometimes called ecstasy or molly. Panelists pointed to flawed studies that could have skewed the results, missing follow-up data on patient outcomes and a lack of diversity among participants. The vast majority of patients were white, with only five Black patients receiving MDMA, raising questions about the generalizability of the results.

“The fact that this study has so many white participants is problematic because I don’t want something to roll out that only helps this one group,” said Elizabeth Joniak-Grant, the group’s patient representative.

The FDA advisers also drew attention to allegations of misconduct in the trials that have recently surfaced in news stories and a report by the nonprofit Institute for Clinical and Economic Review , which evaluates experimental drug treatments. The incidents include a 2018 report of apparent sexual misconduct by a therapist and her husband while treating a patient.

Lykos Therapeutics, the company behind the study, said it previously reported the incident to the FDA and regulators in Canada, where the therapist is based.

Lykos is essentially a corporate spinoff of the nation’s leading psychedelic advocacy group , the Multidisciplinary Association for Psychedelic Studies, or MAPS, which funded the studies. The group was founded in 1986 to promote the benefits of MDMA and other mind-altering substances.

Lykos said in a statement after the meeting that it would work with regulators to address the panel’s concerns.

“While we are disappointed in the vote, we are committed to continuing to collaborate with the FDA with their ongoing review of our (drug application) over the coming weeks,” the company stated. FDA is expected to issue its decision by Aug. 11.

The overwhelmingly negative panel ruling could further derail financial investments in the fledgling psychedelic industry, which has mainly been funded by a small number of wealthy backers. Dozens of startup companies have launched in recent years seeking to study psilocybin, ketamine and others drugs for conditions like depression and addiction, though many have struggled to raise money.

MDMA doesn’t cause the visual hallucinations commonly associated with psychedelics. Instead, its main effect is triggering feelings of intimacy, connection and euphoria. When used to enhance talk therapy, the drug appears to help patients process their trauma and let go of disturbing thoughts and memories.

But the panel struggled with the reliability of the results reported by Lykos, given the difficulties of objectively testing psychedelic drugs.

Because MDMA causes intense, psychological experiences, almost all patients in two key studies of the drug were able to guess whether they had received the MDMA or a dummy pill. That’s the opposite of the approach generally required for high-quality drug research, in which bias is minimized by “blinding” patients and researchers to whether they received the drug under investigation.

“I’m not convinced at all that this drug is effective based on the data I saw,” said Dr. Rajesh Narendran, a University of Pittsburgh psychiatrist who chaired the panel.

Panelists also noted the difficulty of knowing how much of patients’ improvement came from MDMA versus simply undergoing the extensive therapy, which totaled more than 80 hours for many patients. Results were further marred by other complicating factors, including a large number of patients who had previously used MDMA or other psychedelics drugs recreationally.

Nearly three dozen public speakers addressed the panel during a comment period, including veterans who said they benefitted from MDMA therapy, medical professionals who advised against its use and journalists and independent researchers who detailed the allegations of misconduct in the trials.

The meeting concluded with several experts encouraging Lykos and the FDA to continue studying psychedelics for PTSD, citing the field’s potential to help patients.

“I think this is a really exciting treatment and I’m encouraged by the results to date,” said Dr. Paul Holtzheimer of the VA’s National Center for PTSD, “but from a safety and efficacy standpoint I feel it’s still premature.”

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group. The AP is solely responsible for all content.