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Education and Responsibility of Modern Food Technologists

  • E. J. Rolfe

Abstract

It is only in comparatively recent years that food science and technology has received acceptance as a discipline and a profession, but already it is recognised educationally by University departments and other centres of higher education throughout the UK. In addition the discipline is supported by an extensive range of journals in which the results of original investigations are reported.

The education of the food technologist must prepare him to serve in the food industry, which in fact is a complex of industries applying different processes to a diverse range of commodities. He is required to approach his work from a position of knowledge and understanding, coupled with experience. The educational curriculum must be designed around such requirements.

Probably more than half the food consumed in the UK is processed or manufactured, and this places a heavy burden on the industry to ensure the health and well-being of the population. The foods produced must not only be attractive and palatable, but those hidden qualities of wholesomeness, nutritive value and composition must be maintained. Food technologists, through their professional institute, the IFST, have recognised their responsibility in these matters in two ways. Firstly they have introduced a Code of Professional Conduct which includes guidelines for the food technologist regarding both his responsibility for wholesomeness of food and his integrity towards the profession.

Secondly the Institute has introduced jointly with the Royal Institute of Chemistry and the Institute of Biology the qualification of Master of Food Control (MFC) which certifies that the holder has a good knowledge of the principles of the technical control of food manufacture and its application to sectors of the food industry.

Keywords

Food Industry Royal Institute Food Technology Professional Conduct Food Control 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Bate-Smith, E. C. and Morris, T. N. (eds.) (1952). Food Science. Cambridge University Press.Google Scholar
  2. 2.
    Institute of Food Science and Technology of UK (1975). Code of Professional Conduct. IFST, Weybridge.Google Scholar
  3. 3.
    Institute of Food Science and Technology of UK (1975). Professional Conduct Guideline. No. 1. Wholesomeness of Food; No. 2 Relations with the Media; No. 3 Confidentiality of Information. IFST, Weybridge.Google Scholar

Copyright information

© Applied Science Publishers Ltd 1980

Authors and Affiliations

  • E. J. Rolfe
    • 1
  1. 1.National College of Food TechnologyUniversity of ReadingWeybridgeUK

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