Changes and Perspectives in Food Studies

Elisabeth Dumoulin


Food Studies represent the bases for multidisciplinary knowledge in food science, food engineering, food management, and how to use these scientific bases in a food worldwide context. Teaching and learning must be adapted to the new students, to the new tools, considering the cost of studies and equipment. The international availability of raw materials, the diversity of cultures, tastes and habits must be taken into account in the controlled food processes. Food engineering must be taught with reference to nutrition, health and security, but also to packaging, logistics, international rules, management of water, energy, wastes and cost. So how do we teach the present and future food engineers, to help them to acquire and build their own knowledge, to develop curiosity, an open mind and team work? How do we teach them to use, in an efficient way, computers, data bases, the internet, but also to learn and practice in the lab, on pilot equipment, in the plant during long internships? How do we give them the desire to conceive, to create, to manage, to communicate and to continue to learn during their professional life? International networks of universities, with associated people from research and industry, with teachers in elementary and secondary schools, with students, represent a main factor for reciprocal knowledge and exchanges, to preserve and use diversity to develop new ideas for teaching and learning. The objectives are to contribute to the development of our society, to feed in an harmonized way the world made of human beings, consumers, and workers in industry, research and universities.


teaching, learning, food process, studies

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