Levels of hunger around the world remain high, as do levels of malnutrition and noncommunicable diseases, reflecting the pervasive issues of the current global food system. At the same time, the current methods of food production contribute to greenhouse gas emissions while crops also remain vulnerable to climate impacts. It’s against this backdrop that food science is becoming increasingly called upon as a path to potential solutions.
“The role of food science will and should increase in space,” said Robin Willoughby, chief strategy officer at the Tilt Collective, a movement builder and grantmaker focused on food system transformation.
Food science is a relatively new field that combines chemistry, biochemistry, nutrition, microbiology, and engineering to tackle food system challenges. Traditionally, there has been more of a focus on the agriculture side, particularly looking at how to create more efficient production in food systems, Willoughby said. Examples might include crop breeding to produce more climate-resistant crops that continue to grow despite cyclones, floods, and droughts.
About the author
Rebecca L. Root
Rebecca L. Root is a freelance reporter for Devex based in Bangkok. Previously senior associate & reporter, she produced news stories, video, and podcasts as well as partnership content. She has a background in finance, travel, and global development journalism and has written for a variety of publications while living and working in Bangkok, New York, London, and Barcelona.
