(Finance) – It was presented at theGeorgofili Academy in the presence of the President Massimo Vincenzini, the President of the Council ofNational Order of Food Technologists (OTAN) Laura Mongiello and experts from the academic and scientific world the conference “Evolution of Food Technologies: Challenges and Opportunities that await us in the future of our diet”, an event of comparison, context and knowledge about the role of research and food technologies in the valorisation of their potential in favor of the primary agricultural sector to guarantee a future of widespread well-being at the service of consumers.
In an era characterized by unprecedented global challenges, such as climate change, population growth and the need for sustainable food production accessible to allthe role of food research and technologies emerges as fundamental in outlining the future of society and the well-being of populations. The past has taught us how food technologies have been decisive elements of the major food supply and safety problems that man has found himself facing on his journey. Likewise, today more than ever, the solution to present and future critical issues sees food research and technologies as two key elements on which to focus, with an open and systemic approach that involves the entire agri-food chain.
For the President of the Council of the National Order of Food Technologists (OTAN) Laura Mongiello: “This event allowed us to further explore the role that food technologists can and do play within civil society and the community to guarantee safe and quality food. It is our responsibility to accompany the food system towards an increasingly sustainable future and resilient and to raise awareness among the new generations of the processes underway. In this context, food technologies, research and science are fundamental tools to achieve this objective, which aims to develop more efficient production processes, reduce food waste and promote and incentivize the circular economy which, in the agri-food sector, has a priority and also strategic character in which it is important to invest”.
For Franca Marangoni, Scientific Director Nutrition Foundation Italy: “The progressive increase in life expectancy at birth that characterizes our society is an indicator of the improvement of many key aspects of the quality of life, including nutrition. The most recent scientific evidence confirms the contribution of correct eating habits and a healthy lifestyle to well-being and the probability of survival and highlight how the promotion of the adequate presence of specific nutrients, or foods, in the diet is probably more relevant than controlling the consumption of components perceived as less favorable guarantee the safety and availability of an ever-increasing variety of foods, food technologies are therefore called upon to facilitate the adequate intake of the components of the diet which are not consumed sufficiently by a large part of the population and which instead are also crucial to counteract the risk factors for chronic degenerative diseases, which especially affect the least young”.
According to Renato Ferretti, Vice President CONAF, Accademia dei Georgofili: “The fundamental principles, also for the future, have their roots in agronomic techniques and in particular in the conservation of soil fertility and the balance of agricultural ecosystems. This is why it is the role of technicians in agriculture is fundamental so that innovation and good practices contribute to obtaining sustainable products both on an environmental, economic and social level”.
For Nicola Condelli, University of Basilicata, National Order of Food Technologists: “Technological progress has transformed the way we live and eat, and in a constantly changing context we have witnessed a constant evolution of food technologies which can be considered a reflection of the human ability to innovate, adapt and overcome challenges. Every step forward, from the first conservation techniques to current biotechnological advances, it has contributed to improving the quality of life. With this awareness, the study and in-depth analysis of the technologies of the past must not be used to demonize the present but represent the basis of new and modern innovations useful for implementing sustainable solutions to face the challenges of the present and future”.
Second Dino Mastrocola, President of the Italian Society of Food Science and Technology, Accademia dei Georgofili: “The agri-food system and the food technology sector are facing significant challenges linked to global population growth, climate change, geopolitical crises and conflicts and evolving consumer needs. To address these challenges it is necessary to move through theoptimizing food production, adopting sustainable practices and developing appropriate operations and technological advances which at the same time must guarantee safety, quality, adequate shelf-life and acceptance of innovations by consumers”.
In conclusion of the conference, Giorgio Donegani, Spokesman of the Council of the National Order of Food Technologists, expressed great satisfaction in noting the high level of knowledge achieved in the fields of food technologies and agriculture, aimed at food production in line with the needs of health, safety and sustainability that have emerged as increasingly pressing primary objectives for the near future . “On the other hand” – underlined Donegani – “an equally demanding challenge, which must be countered with the coordinated work of all the professionals involved in the food supply chain, is to counter the spread of anti-scientific positions, proposed in a demagogic way to the population through the new means of communication, with the aim of achieving objectives that have nothing to do with the achievement of well-being.”