Young Scientists – Food Science Leaders of Tomorrow

Henry Jaeger

Well-trained young researchers, active within a culture of multi-disciplinary research, are key to providing future food science with the required expertise.  It will be through their future activities, careers and successes that science and technology will deliver knowledge to the research community and to industry to be used to develop new or improved products that will expand national, regional and global markets, create employment and benefit society. Twenty first century scientists and technologist must possess a much wider range of skills than simply good laboratory practice. Young food scientists around the globe are confronted with challenges such as collecting information, building networks and identifying the right persons with whom to ask and to collaborate. Learning from own success and failure as well as from knowledgeable mentors builds up the respective expertise and mindset.

As an effort to help overcome restraints and barriers in the food science path, Young Scientist Groups have been created within the International Union and the European Federation of Food Science and Technology (IUFoST, EFFoST) and promotion of young scientists is also expressed on a regular basis, e.g. by awarding the IUFoST and EFFoST young scientist awards to outstanding young researchers.  

Among their objectives, these groups aim at improving networking, developing personal and professional skills and helping young scientists to acquire knowledge related to food science. Young food scientists will have the opportunity to learn and interact with more experienced food scientists from research institutions and the food industry worldwide.

Practical aspects such as assistance with methods for developing studies, deciding which conferences, seminars, forums to attend, making a good poster or presentation, finding a colleague who is facing similar research problems or difficulties are part of the groups’ activities in order to continuously improve the personal and professional development of the young food scientists.

It is also the aim to establish early contacts of young scientists to the food industry. The food and drink sector ranks 14th in the industrial sectors by aggregate R&D from the world global top 1400 companies with only 1% of the total R&D investment. Through R&D activities in the food and drink industry, innovative, healthier, more nutritious and safer food products can be achieved and young scientists moving to industrial R&D after finalisation of their PhD are the major contributors to this aspect.

Training and career development is necessary if young people are to make the contribution that is required in the global food research area and in the food and drink industry. The relevant training and career requirements need to include both technical aspects (such as food safety, process design or food product development) and generic competences (communication, interpersonal relations, ethical issues, management skills and an awareness of the needs of stakeholders in the food chain).

In addition to the food science and food industry community, politics shows increasing efforts in order to improve education and training in food science and technology. As an example, a project called ‘Track_Fast’ was funded by the European Commission dealing with training requirements and careers for knowledge-based food science and technology in Europe (www.trackfast.eu). It was the aim to identify the training and career requirements of future European food scientists and technologists to meet the need for competence in research and industry. A large number of brainstorming workshops involving over 300 people from all food sectors have been run in order to identify the type of food scientist that is needed at different levels of responsibility in research and industry. In addition to that, a large online survey (over 3000 respondents with an over-representation of people under 35 years) was carried out among food scientists with the aim to study their career and the link to their personal character. The study revealed an urgent need to improve attractiveness of the food sector to young professionals, both in industry and academia, and a further harmonisation of food science and technology education in order to increase international mobility of professionals. As part of the project, a website which presents fascinating insights in food science and technology was established (www.foodgalaxy.org). It aims at attracting young students to pursue a career in food science and technology in order to overcome the shortage of food professionals in Europe and elsewhere.

Two very successful European young scientist sessions have been organised in the last two years in the frame of the EFFoST annual meeting in Berlin and Montpellier. Technische Universität Berlin (TUB) was the stage of the premiere for the meetings of the Young Scientists Special Interest Group of EFFoST with more than 40 international young food scientists who got together to exchange concepts of collaboration and cooperation in food science and technology. A group of renowned senior food scientists shared their opinions and experiences including some personal tips and clues to improve networking abilities. "Experienced scientists" did not want to miss this important event for young scientists, and both the President of EFFoST, Prof. Dietrich Knorr, and the then President of IUFoST, Prof. Geoffrey Campbell-Platt, honoured the YOUNG Scientists SIG initiative with their presence and blessing.

A second event organised in Montpellier in 2012 addressed in particular the topic of self-expression and branding of competence with a workshop on ‘How to sell your product and yourself’. Science and technology must be communicated clearly to society so that its results will be better accepted and more rapidly deliver the health, convenience and other benefits expected by society. The communication must be a two-way process, involving both talking and listening, if society’s legitimate concerns are to be heard, understood and addressed. Failure to do this will result in wastage of scientific and financial resources, loss of market opportunities and a lack of public engagement with science and technology, and with scientists and technologists. Therefore, personal skills addressing this aspect have been considered to be of outstanding importance within the young scientist community.  

As shown by the examples above, the young scientist network activities aim to equip individuals with a wide range of background knowledge and practical skills that will facilitate and promote their career development. In addition, the networks shall develop to a valuable resource with regard to contacts between young food scientists all around the globe in order to exchange information and drive future developments. All young food scientists as well as senior scientists and delegates from industry with an interest to contribute are invited to get in contact via EFFoST and IUFoST.   

Dr Henry Jaeger is Project Manager, Science and Technology, Nestle Product Technology Center, Langer Strasse 21, Singen 78224, Germany; e-mail: henry.jaeger@rdsi.nestle.com