But according to a new report from the Institute of Food Technologists (IFT), more advances are critical for an adequate food supply, which must nearly double during the next several decades, for the future world population.

The first-of-its-kind scientific review, to be published in the September 2010 issue of the peer-reviewed journal Comprehensive Reviews in Food Science and Food Safety, takes a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population.

IFT produced the report to inform the public about the advances in food science and technology that were necessary to meet the needs of an evolving society, which today has much greater access to an abundant, diverse food supply that is largely safe, flavorful, nutritious, convenient, and less costly than ever before.

The report summarises the historical developments of agriculture and food technology, details various food manufacturing methods, and explains why food is processed.

The report also describes and stresses why further advancements in food science and technology are needed - to more equitably meet growing world population food needs with enhanced food security in developing countries and solutions to complex diet-and-health challenges in industrialised countries.

“Thanks to food science and technology and modern food manufacturing methods, nutritional deficiencies and inconsistent food availability can be addressed, harvests can be protected, and various commodities can be transformed into new products having specific nutrients for better health and wellness,” said John Floros, PhD, of the Pennsylvania State University Department of Food Science.

“However, this success has distanced consumers from the agricultural origins of today’s food products and understanding of why processing is important. As a result, there are concerns and misconceptions regarding food safety, and the food system’s effect on health and the environment,” he said.