Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science,and Social Dimensions

摘要

The tenth International Congress on Engineering and Food (ICEF 10, Vina del Mar, Chile, April 2008) broadly explored "the new agenda of innovation and achievement in food and engineering." A common theme across many presentations was the need for food engineers to work across interfaces between engineering and science disciplines. Martin Cole, Director of the National Center for Food Safety and Technology (USA), recognized this as a "crucial role" for food engineers in his plenary lecture on emerging challenges in food safety. He pointed out that to be successful in the current global food environment, "it will be necessary for the food engineer to move deeper into the basic sciences," and that in the area of food safety, the food engineer will need "to use risk-driven studies to develop, improve and optimize food products and processes" (Cole and Rodriguez 2008).