Is There a Credibility Crisis in Food Science?
When discussing the credibility of food science, it is important to distinguish between the advances and challenges within the field. In many developed nations, the food industry operates under stringent quality control measures, ensuring the safety and reliability of the products.
Food Science in Developed Nations
As a QA/QC Manager and later Director, I have supervised the processing of billions of liters of milk and kilograms of fruit. Not a single liter or unit would have passed our Quality Control and Assurance (QC/QA) without meeting our stringent standards. Should food science fail, it would have serious repercussions on global food supply and industry. Our advanced food plants, certified under Hazard Analysis and Critical Control Points (HACCP) and ISO standards, ensure zero tolerance in critical control points. These standards are not just theoretical but are enforced through automatic shut-offs and strict protocols to prevent any compromise in food safety.
From my experience, mega companies in the dairy food and flavor businesses invest trillions in reputation and resources, making any accusations of a credibility crisis laughable. These companies have a robust framework with layers of expertise—scientists, engineers, accountants, and business managers—who ensure that every standard is met. Even if there are occasional debates and controversies in the public sphere, the credibility of food science in advanced countries stands unshaken due to these rigorous controls.
The Challenge in Less-Developed Nations
However, in less developed or corrupt regions, the situation is vastly different. In some of these countries, the entire system is riddled with corruption, fraud, and lawlessness. The credibility of science, technology, and engineering, including food science, is further compromised. In such environments, even life-saving medications and dairy products can be adulterated, and the public health risks are significantly higher. This situation, while a serious concern, is a reflection of systemic issues rather than a fundamental flaw in the scientific methods or the integrity of food science itself.
Contrast and Diversity of Beliefs
While advanced nations have a more educated populace that values science and technology, there are still segments that hold onto traditional or alternative beliefs. These include traditional snack oil sellers or self-proclaimed experts who spread fears or misbeliefs about food processing. Such claims, while sometimes laughable or deplorable, do not fundamentally challenge the credibility of food science. Rather, they represent a diversity of beliefs in an era where information is widely accessible.
Nonetheless, the overwhelming consensus in the food industry is rooted in rigorous standards and a culture of quality and accountability. As a proud food scientist having worked for thirty years, I have seen the tangible benefits of food science in extending human lifespan and promoting better health. It is this combined effort that underpins the credibility and reliability of food science today.
Sam Arora, MSc Food Science, University of Guelph, MSc Dairy Science, University of Punjab, NDRI Karnal, India