Linking Horticultural And Food Sciences To Help Feed The Future

Tim D. Davis1) and Purwiyatno Hariyadi2)

1) Professor/Senior Scientist, Program Director for Plant Biodiversity and Development, Borlaug Institute for International Agriculture and Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA
2) Professor/Director, SEAFAST Center and Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology , Bogor Agricultural University, Bogor, Indonesia

ABSTRACT

The objectives of this presentation are to: 1) promote thought, reflection, and discussion regarding the world food problem; 2) foster collaboration between the disciplines of horticultural and food science and; 3) foster collaboration between Texas A&M University and Indonesian universities. The world food problem is currently receiving considerable political and technical attention from both developed and underdeveloped countries. Food production, security, and safety are significant issues now receiving a resurgence of attention from the highest levels of many governments. It is becoming better recognized that food security is associated with economic growth, social progress, political stability, and peace. With global population increasing coupled to significant natural resource constraints, the need to help all nations feed themselves is greater than ever before. Likewise the need for relevant research and education is greater than ever before. In addition, there is increased appreciation worldwide for the value of fruits and vegetables to the human diet as well as the potential for these crops to aid in economic development. Accordingly, there are almost limitless opportunities for productive collaboration between the fields of horticulture and food science. Areas for potential collaboration include: genomics/planting breeding with a “foods for health” approach; evaluation of bioactive compounds in fruits and vegetables; postharvest studies related to produce quality and safety; research and education regarding minimally-processed fruits and vegetables; development of fruit- or vegetable-based specialty food products; and development of public/private partnerships. Specific examples of each of the foregoing opportunities will be given during the presentation.

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