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Food Science and Technology Education in the US: Trends, Challenges and Perspectives.

This report is based on: 1) secondary data sources that include literature review from earlier works on the performance (growth, reproductive and productive) of the Ethiopian Boran cattle; 2) results of data collected and analysed from cattle herds at the former Debre Zeit Research Station of the International Livestock Research Institute (ILRI) and the Holetta Agricultural Research Center of the Ethiopian Agricultural Research Institute (EIAR); 3) detailed desk work to design genetic improvement programs; and 4) GIS work to undertake suitability analysis for introduction of the Ethiopian Boran into other parts of Ethiopia | Food Science and Technology Education in the US Trends Challenges and Perspectives. Purnendu. C. Vasavada Professor Emeritus University of Wisconsin-River Falls River Falls WI. 54022 USA Presented at ISKEI FOOD 2011 Bringing Training and Research for Industry and Wider Community 2nd International ISEKI Food Conference Milan Italy 31 August-2 September 2011 Great Hall of the University of Milan Via Festa del Perdono Overview Introduction Food Science Technology Education in the US IFT recognized Programs Trends influencing Food Science Education Changing paradigm - knowledge dissemination - Active learning Challenges Perspective Summary Food Science and Technology as Academic Discipline 1950-1960S Food Science and Technology programs originated from commodity- based disciplines Recognition of unifying principles in food preservation and processing and need for approaching problems and developments in the fast growing food industry on scientific basis Most universities developed food science departments by merging changing commodity based departments. i.e. Dairy Science Meat Science Cereal science. _