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13th World Congress of Food Science & Technology
The continued erosion of public confidence in science and scientists has been accentuated, in the case of food scientists, by a succession of food scares, sometimes well-founded, sometimes ill-founded and propagated by activists, and always amplified and sensationalised by the media. This is a worldwide phenomenon. What can professional food scientists do to address this challenge? This paper suggests that it can only be done by considering and finding ways of conveying to the public thedoi:10.1051/iufost:20060668 fatcat:x7r74ro7czcajpq4ntevtaohkq