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Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet
ExcerptThere is one commodity the world over that unites mankind—food. In 2011 the United Nations claimed that the world’s population had reached the seven billion mark, a number which is set to increase dramatically in the decades to come. Food security, supply and sustainability are of paramount concern to the future economic and social progress of humanity. It is the responsibility of the food industry, together with food scientists and technologists, to shoulder the burden of ensuring an adequate supply of nutritious, safe and sensorially acceptable foods for a range of demanding consumers. In responding to this challenge, we need to understand the link between agriculture, engineering, food processing, molecular biosciences, human nutrition, commercialisation and innovation. Access to information concerning the composition and quality of foods has never been so easy for consumers and technologists alike. A plethora of research publications are made available each month to scientists and associated interested parties. The outcomes of these research manuscripts are often distilled and disseminated into messages available to everyone through bulletin boards, forums and the popular press. Newspapers and new agencies constantly report on the latest pharma-medical finding, or news regarding food safety and security concerns. We live in an age where information is so readily available to everyone that the task of finding credible and reputable data can be difficult at times. Providing sound evidenced based research is where a peer-reviewed journal can provide clarity. [...]
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Brennan, C. Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet. Foods 2012, 1, 1-2.View more citation formats
Brennan C. Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet. Foods. 2012; 1(1):1-2.Chicago/Turabian Style
Brennan, Charles. 2012. "Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet." Foods 1, no. 1: 1-2.