Science News Gets to the Point
Today’s media sources cover more than just politics, crime, civic events, and sports; developments in food and consumer issues receive daily coverage as well. But how can the food profession ensure that the information reporters distribute and consumers receive is credible, accurate, and current? In Session 060, “Beyond Published Results: The Importance of Communicating Science,” speakers will provide guidelines and tips for communicating science to the media. During this session, food professionals can learn how news stories are generated and how news and information get transferred. Speakers will also discuss translating technical information for non-technical audiences, the best way to market research to influential stakeholders, and preparing for media interviews.
What makes food science news resonate with the public? What is the fine line between a story being too scientific (i.e., boring) or being trendy yet factually incorrect? Speakers David Schmidt, Robert Gravani, and Catherine Adams-Hutt will analyze various approaches to convey factual information about food and food science by examining examples of media successes and failures and analyzing stories for factual integrity and pop appeal on Tuesday, June 26, at 1:30 p.m. in room N208.
