Food engineering and food science and technology: Forward-looking journey to future new horizons

I. Sam Saguy, Yrjö H. Roos, Eli Cohen

Research output: Contribution to journalArticlepeer-review

16 Scopus citations


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. Industrial relevance: • 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.

Original languageEnglish
Pages (from-to)326-334
Number of pages9
JournalInnovative Food Science and Emerging Technologies
StatePublished - 1 Jun 2018


  • New curricula
  • Open and disruptive innovation
  • Paradigm shifts
  • Principal component analysis
  • Strategy, vision and missions

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • Industrial and Manufacturing Engineering


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