An International Collaborative Approach to Food Science
by Toni Tarver
Finding solutions to complex issues is often more productive with collaboration. Consequently, the link between food safety and nutritional quality can benefit greatly from a global cooperative approach. Session 066 Internationalization of Food Science Education and Research through Collaboration Across Academia, Industry, and Government will describe how the two issues can be addressed effectively through unified global approaches to improving education and targeted research. Speakers from the United States and China will discuss topics related to this cooperative effort. Jian Chen of Jiangnan University will discuss the world-renowned food science program at Jiangnan University and its cooperative programs with U.S. institutions of higher learning. Perry Ng of Michigan State University will present creative ways to develop dual-degree food science programs between the United States and China. Pingfan Rao will discuss specific collaborative efforts between major Chinese universities and multinational food companies. Bruce Hamaker of Purdue University will cover the recruitment efforts to attract international food science students. And Hongda Chen of the National Institute of Food and Agriculture will discuss the U.S. Dept. of Agriculture’s cooperative strategies with China for food science research and education. Session 066 will be on Sunday, June 12, from 1:30-3:00 pm in room 398.
