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This September 2010 issue of CRFSFS contains an important IFT Scientific Review. It must become required reading in all IFT-approved educational programs. IFT members must become familiar with this comprehensive review of what our profession stands for. Almost all professions have their particular manifestoes, each being a public declaration of motive and intentions regarded as having some public importance. There can be no nobler intention than participating in “Feeding the World.” This document, probably for the first time in IFT's history, lays out the basic platform of what constitutes IFT's areas of knowledge which must be considered the basic and necessary intelligence to be aspired to by young food science professionals and proclaimed by all practitioners.

Even the general public, educators, policy makers, and all others need to be familiarized with what food professionals do. This report does it well and even highlights what we have done in the past; but it is not glorifying the profession with historic summaries, merely pointing out that we are eminently qualified to deal with all impending crises, be they agricultural, environmental, social, or nutritional. The report repeatedly points out that food science efforts and achievements are no longer confined to the traditional areas of chemistry, microbiology, engineering, and nutrition; we now also claim some credit in other fields: genetics, agronomy, pest control, physiology, distribution logistics, to name a few. The new interactions with so many other disciplines should command immense respect for food science. It is truly an eclectic field of endeavor whose importance is noted wherever it touches. For example, the gradual intertwining of the food and pharmaceutical industries that began merely a few decades ago is now in plain view as evidenced by “nutraceutical” products on the market, a new genre of publications, and novel food/drug consumption practices.

Another impact the eminent authors of this report are seeking is to communicate the concept of “technology.” And the time is ripe for that, indeed. A popular course has emerged at many colleges over the past 40 years under titles such as “Man and Food,”“Feeding the World,”“Food in Society,” and, in my case for 3 decades until retirement, “Food Facts and Fads.” All these and similar courses evolved during a time of gradual emergence of anti-technological views in all strata of human societies around the world. This report is the best rebuttal I have seen in this usually heated public debate on the merits of science and technology.

I predict this review on Feeding the World Today and Tomorrow will soon be the paper in highest demand in the collection of CRFSFS gems.