In a time of intense competition for shrinking research funds and greater reliance on industry dollars, scientists who safeguard the nation's food supply are faced with maintaining research integrity and protecting consumers. A panel of scientific, academic and industry experts provide insight on achieving and maintaining this food science integrity at a special forum July 13, at 2:30 p.m., during the Institute of Food Technologists' 2003 Annual Meeting + Food Expo(r).
Claims that the mere presence of private funding casts a shadow of suspicion on scientific research challenges the role of science in society and the role of science in the safety of the food supply. Research scientists and science communicators have become a focus of public interest regarding the integrity of the research and review process, and the credibility of those who advise opinion leaders or speak to the public on matters of food science.
"The argument that a scientist can not be believed because somebody else funded their work is highly questionable" says Ken Lee, IFT member and chair of the department of food science at Ohio State University. When dealing with issues such as food security, food safety and health, Lee says "scientific facts ought to prevail over any grandstanding."
In this forum, Credibility in Science, panelists will consider actions that science organizations, science communicators, and research scientists like Lee can utilize to bolster credibility and provide better assessment of the scientific perspective when compiling and communicating sound scientific research. It will explore the state of quality assurance in scientific research; the effect on public credulity of perceived conflicts-of-interest; and the effect of a loss of confidence in science on public attitudes in general.
This forum is among the 1,000 technical presentations to be delivered during the 2003 IFT Annual Meeting + Food Expo(r), July 12-16, at Chicago's McCormick Place convention center. As the world's largest annual technical conference and exposition on food, the Annual Meeting + Food Expo(r) is the primary forum for government, industry and university scientists to advance food issues. For more information, see http://www.am-fe.ift.org.
Founded in 1939, the Institute of Food Technologists is a not-for-profit international scientific society with 28,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology. IFT brings sound science to the public discussion of food issues. For more on IFT, see www.ift.org.
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