Is science helping or hindering the seemingly unending challenges with our modern food production systems? Issues such as the emergence of new and deadlier pathogens, increased scrutiny on chemical use, the packaging revolution and the overall impacts of climate change.
Kim Hill discusses the future of food and what it means for New Zealand producers and consumers, contrasting the advice of food guru Michael Pollan to eat what our grandmother would have recognised as food, with what is produced by the food manufacturing and production sectors.
Her panel brings together a wide range of specialists taking part in the the annual seminar of the New Zealand Food Safety Science & Research Centre in July 2023.
Jocelyn Eason from Plant And Food Research; Peter Cressey from the Institute of Environmental Science and Research (ESR); Glen Neal from Food Standards, Australia New Zealand; Sirma Karapeeva from the Meat Industry Association (MIA); and Phil Bremer from the University of Otago.