Here's how you can navigate the future prospects in Food Science amidst global population growth.

My background in biochemistry and human nutrition (MSc) allows me to bridge the gap between lab analysis of food and its impact on people. Through project management, I've applied this knowledge to influence policy changes. Now, I'm exploring AI's potential to optimize food systems for both nutrition and climate goals. In my experience, honing a diverse skill set such as AI integration for last-mile delivery, project management and policy analysis is crucial for the future of food . This is because we have to ensure our food chain is resilient enough to supply food from farm to table for an estimated 9billion people globally by 2050. We have recent lessons to pick from the disruptions and the occurrences within the food supply chains.

Dans un contexte de croissance démographique la science alimentaire doit contribuer à réduire considérablement les pertes liées aux traitements post-récolte des matières premières agricoles. Il faut pour cela mettre en place un accompagnement des producteurs pour les techniques de conservations et de transformations efficaces . Il est aussi important d'investir dans la recherche pour le développement de nouvelles variétés avec un haut rendement.

As a food scientist in this time, be as innovative as you can; explore new trends like circular economy to ensure food security and reduce waste. Foodscience is an ever-evolving field, so there's definitely room for growth and making a positive impact!

Focus on Sustainability: With a growing population, there's increasing pressure on food resources, land, and water. Sustainable food production practices, such as precision agriculture, vertical farming, and aquaponics, will become increasingly important. Invest in research and development of sustainable food technologies and practices. Innovate for Efficiency: Develop innovative food processing and preservation techniques to minimize food waste and maximize shelf life. This can involve techniques such as advanced packaging, food fortification, and functional foods that enhance nutritional value.

As a food researcher, it is interesting to find a balance between the most recent findings and food trends. Regardless of identifying bioactive compounds, it is important to adjust to current diets and new consumption habits. In this way, it will be easier to design healthy foods with beneficial properties to reduce the presence of some chronic degenerative diseases.

Philanthropic organizations working to alleviate hunger require skilled project managers who understand the complexities of the food system. Food scientists with a project management background can oversee the implementation of food security programs, ensuring efficient distribution of resources and maximizing impact on beneficiary communities. Their scientific knowledge allows them to meticulously evaluate program effectiveness and adapt strategies based on data-driven insights. Also, imagine establishing NGO in your community that integrates nutrition education with local food production. As a food scientist leading this initiative, you can design engaging workshops to educate families about healthy eating habits for better food choices.

Embrace Plant-Based and Alternative Proteins: As demand for protein increases, explore plant-based proteins and alternative protein sources like algae, insects, and lab-grown meat. These options offer sustainable alternatives to traditional animal agriculture and cater to changing consumer preferences. Address Nutritional Challenges: With a larger and more diverse population, there will be increasing demand for nutritious and functional foods. Research and develop foods fortified with essential nutrients to address malnutrition and support public health initiatives.

Dans le cadre de la biotechnologie agroalimentaire J'ai participé à des travaux de recherche concernant l'obtention de starter pour améliorer la fermentation du cacao.

By digging deep in research address gaps and conduct risk assessment to help policymakers and stakeholders through control measures recommendations.

Conduct research on innovative food processing and preservation technologies that extend shelf life, reduce food waste, and enhance nutritional quality. Explore novel techniques such as high-pressure processing, ultrasound technology, and edible coatings to improve food safety and quality.

Research should be focused on delivering safe quality foods to the human. In this scenario, focus should be given to innovative food packaging and storage also. This will help to reduce food losses and ensure food safety and quality in food supply chains. During my Undergraduate research project, I developed bioplastic using seaweed. Other than the aforementioned benefits, this is an eco-friendly, edible packaging material.

In my experience, public-private partnerships are crucial. For instance, public policies can incentivise private companies to invest in research and development of sustainable food technologies. Also, for nutritional fortification, ensuring plant-based products are a complete source of essential nutrients like iron, vitamin B12, and essential amino acids is vital. Food scientists might use fortification techniques or leverage bioengineering to enhance the nutritional profile. Food byproducts like peels, seeds, and pomace can be upcycled into valuable ingredients with functional properties, such as dietary fiber, antioxidants, or natural colors. These ingredients can be used in food formulations, reducing waste and adding nutritional value.

Encourage interdisciplinary research that integrates expertise from various fields such as biology, chemistry, engineering, nutrition, and social sciences. Collaborative research initiatives can address complex challenges in food production, safety, and sustainability

La collaboration mondiale est nécessaire dans l'objectif de standardiser la qualité des produits. En c?te d'ivoire par exemple une collaboration dans l'objectif d'obtenir des souches microbiennes permettant d'avoir une qualité standard pour les produits de grande consommation est envisageable. Par exemple un produit comme l'attiéké obtenu à partir du manioc présente un go?t qui n'est pas le même d'un producteur à un autre.

A globally interconnected world is necessary to handle critical problems in food supply chains more effectively. A few examples include exchanging innovative technologies, tackling climate change, providing funds, improving the standard of living in developing countries, etc. When trying to fight as a global community, it is critical to understand the cultural values of other countries. For instance, some traditional meals are said to have medicinal benefits, others have various functional components that are significant in day-to-day living, and some foods are cooked using various cooking techniques. Thus, it is essential to look at such components while collaborating globally. This will avoid losing the cultural values of many countries.

The food industry trends are always changing. The consumer perception in terms of food consumption varies everyday. Also, each customer expects quality food according to their needs. Some may like healthy foods and Some may like tasty foods. So, in my view the continuous learning of market makes the career more interesting. Also, the safety standards and controls are needed to be updated whenever possible. New technologies emerge then and there. A good food scientist should be aware of those. These all can be achieved by continuos learning.

Continuous learning is the path to continuous improvement. When we acquire in-depth knowledge on food science and technology, it can facilitate us in understanding real-time scenarios. Therefore continuous learning will ensure the offering of the right food at the right time to the right people. When I work on different projects during my professional career, I visit food companies and identify food safety-related issues. Later on, I work on them to fix and provide solutions to the client. I think this is also Continuous learning. This experience can be used to bring solutions to another client in a short period.

1. Invest in sustainable agriculture practices to increase food production while minimizing environmental impact. 2. Leverage technology such as precision farming, genetic engineering, and vertical farming to enhance crop yields and optimize resource utilization. 3. Prioritize research and development in alternative protein sources, such as plant-based and lab-grown meats, to address protein demand sustainably. 4. Focus on reducing food waste through improved storage, distribution, and consumer education. 5. Collaborate with policymakers, NGOs, and international organizations to develop policies and initiatives that promote food security and equitable access to nutritious food.

According to my experience, it is crucial to identify food fraud, food adulterations, overuse/ improper use of food additives, improper food labeling, and misuse of food safety standards (for marketing purposes). There should be a proper system to trace them and deliver safe quality foods to the end users. This will help to create a healthy world.