Innovative curriculum strategies for managing the future of food science, technology and engineering education

The rapid advancement of science and technology, driven by digitalization and artificial intelligence, underscores the need to reevaluate food science, technology, and engineering (FST&E) education. A global study with 688 respondents examined key challenges and opportunities in this evolving fi...

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Bibliographic Details
Published in:Journal of food engineering Vol. 392; p. 112474
Main Authors: Saguy, I. Sam, Silva, Cristina L.M., Cohen, Eli
Format: Journal Article
Language:English
Published: Elsevier Ltd 01.05.2025
Subjects:
Adaptability
Africa
artificial intelligence
Canada
China
curriculum
Food science
Future innovative education strategy
hybrids
industry
Mexico
nutrition
Nutrition integration
principal component analysis
Professional development
South America
Technology & engineering
Western European region
South America
Canada
Mexico
China
Africa
Western European region
Future innovative education strategy
Food science
Nutrition integration
Professional development
Technology & engineering
Adaptability
ISSN:0260-8774
Online Access:Get full text
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Summary:The rapid advancement of science and technology, driven by digitalization and artificial intelligence, underscores the need to reevaluate food science, technology, and engineering (FST&E) education. A global study with 688 respondents examined key challenges and opportunities in this evolving field, gathering input from professionals and students in Africa, China, Eastern and Western Europe, USA & Canada, and South America & Mexico. The study aimed to identify strategies such as hybrid teaching, project-based learning, interdisciplinary collaboration, and internships to meet future educational demands. Principal Component Analysis highlighted two key factors: professional development (PC1), which grouped adaptability, employability, soft skills, and apprenticeships; and future-oriented education (PC2), clustering hybrid teaching, curriculum revisions, nutrition integration, and research projects. African participants placed greater emphasis on these factors compared to USA respondents. A notable finding was the lower engagement of food engineering (FE) professionals with both principal component factors compared to their food science and technology (FST) counterparts. This suggests a possible resistance to change or higher satisfaction with the status quo, which could limit FE professionals' ability to meet future business and innovation requirements. This is concerning given the rapid technological and science progress and the necessity for new curricula that foster innovation. The study underscores the importance of adapting FST&E education to regional differences and evolving industry expectations. It advocates for strategic educational transformations that integrate emerging technologies, interdisciplinary approaches, and practical learning opportunities to equip students for future challenges and capitalize on new opportunities in the FST&E field. •Global study identifies strategies for FST&E future curricula.•New competences include adaptability, employability, soft-skills & apprenticeships.•Hybrid teaching, nutrition integration, and research projects should be considered.•Food engineers show less engagement in future-oriented educational changes.•New curricula are essential to meeting future evolving professional needs.
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ISSN:0260-8774
DOI:10.1016/j.jfoodeng.2025.112474