Critical Issues in Food Science and Technology
Author Information
Author(s): Lamm Kevan W., Idun Andrews, Lu Peng, Noci Francesco, Dermiki Maria
Primary Institution: Department of Agricultural Leadership, Education & Communication, University of Georgia
Hypothesis
What are the most critical issues faced by industries associated with food science and technology?
Conclusion
The study identified 38 critical issues faced by the food science and technology industries, categorized into eight main themes.
Supporting Evidence
- The Delphi process identified 120 unique issues in the first round.
- Through consensus, 38 critical issues were retained after three rounds.
- Eight themes emerged from the analysis of the critical issues.
- Panelists included experts from both industry and academia.
Takeaway
Experts in food science and technology came together to discuss and agree on important problems in their field, and they found 38 key issues that need attention.
Methodology
The study used a three-round Delphi process to gather expert opinions and reach consensus on critical issues.
Potential Biases
The reliance on expert panelists may introduce bias based on their backgrounds and experiences.
Limitations
The findings depend on the expertise of the selected panelists, and different issues may have emerged with a different expert group.
Participant Demographics
The expert panel included 40 individuals from industry and 27 faculty members from academia, all from the United States.
Digital Object Identifier (DOI)
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