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Profile of currently employed European food scientists and technologists: education, experience and skills

2013Journal article Open access
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dc.contributor.authorFlynn, Katherine
dc.contributor.authorRuiz-Bejarano, Barbara
dc.contributor.authorWahnström, Erik
dc.contributor.authorEchim, Camelia
dc.contributor.authorQuintas, Mafalda A. C.
dc.date.accessioned2021-07-20T15:32:42Z
dc.date.available2021-07-20T15:32:42Z
dc.date.issued2013
dc.description.abstractThe food and drink (F & D) sector in Europe ranks low in innovation and the European F & D industry has been losing importance in the global market. The food professionals, i.e., food scientists and technologists (FSTs), may not be meeting the varied demands of the sector. Here, education, experience and skills of current FSTs were identified and compared geographic regions and employment areas. Between 2009 and 2012, 287 questionnaires representing over 4000 FSTs were collected from employers in 16 countries. Analyses showed that more than 80% of FSTs have a university degree; but only in Industry in the Central European region are most degrees in food science/technology. More than half of FSTs, and almost 60% in the South, have less than 10 years' experience. The most common FST job title is Quality Manager, but with several variations based on region and employment area. Among skills, the most common is Communicating; found in over 90% of FSTs in all regions and employment areas. Food Safety is the most common of the food sector-specific skills, present in more than 75% of FSTs, yet there are differences in food sector skills based on employment area. Overall, these data suggest similarities among currently employed food professionals throughout Europe; they are young and highly educated, but also differences, especially in their food sector-specific skills. An understanding of the current FST should contribute to the improvement of FST training and thus benefit the European food sector.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.7455/ijfs/2.2.2013.a1pt_PT
dc.identifier.eid85033364580
dc.identifier.issn2182-1054
dc.identifier.urihttp://hdl.handle.net/10400.14/34216
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEducationpt_PT
dc.subjectFood scientistpt_PT
dc.subjectFood technologistpt_PT
dc.subjectSkillspt_PT
dc.subjectSoft skillspt_PT
dc.subjectTrainingpt_PT
dc.titleProfile of currently employed European food scientists and technologists: education, experience and skillspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage149pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage137pt_PT
oaire.citation.titleInternational Journal of Food Studiespt_PT
oaire.citation.volume2pt_PT
person.familyNameFlynn
person.familyNameRuiz-Bejarano
person.givenNameKatherine
person.givenNameBarbara
person.identifier.orcid0000-0002-9623-7904
person.identifier.orcid0000-0002-3580-0572
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication89a4a365-1146-4797-95d5-019527a32d32
relation.isAuthorOfPublicationb8f1cf4d-1eea-4dd9-8ba8-4942b217e76e
relation.isAuthorOfPublication.latestForDiscovery89a4a365-1146-4797-95d5-019527a32d32

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