This product is free for those who attended FNCE® 2017.
People love innovation as much as they despise change. Yet with food innovation, it seems there is reluctance to accept new technologies in favor of a return to the 'good old days' of food preparation and production. This session will examine both the nostalgia and the realities of the food system from a food science perspective that contends provision of a safe, affordable, abundant and sustainable food supply requires technology. Participants will become familiar with the contemporary links among food science, food production and sustainable food production and appreciate their role in educating consumers about food production technologies and conservation strategies.
CPE Level: 2
Learning Codes: 4070, 4030, 8018
- Outline four food system changes in the past hundred years that have impacted food accessibility and affordability.
- Delineate the challenges that impact food accessibility and affordability for various socioeconomic groups that must be addressed as the population continues to grow.
- Explain how RDNs; nutrition, health and food science professionals; and public-private partnerships can successfully collaborate in the future to tailor strategies that address accessibility and affordability issues in order to ensure more healthful eating for all population sectors.
- Indra Mehrotra, MS, RDN
- John Coupland, PhD
Planned with the Food and Nutrition Science Solutions Joint Task Force - a collaboration of the Academy of Nutrition and Dietetics, Institute of Food Technologists (IFT), American Society for Nutrition (ASN), and the International Food Information Council (IFIC).