Gary Sandberg, Ph.D. Food Technology, BCIT. Global economy Food Safety and Food Security International Influences.

Keeping Pace With the Global Keeping Pace With the Global Marketplace Marketplace

(in Post-Secondary Education)(in Post-Secondary Education)

Gary Sandberg, Ph.D.Gary Sandberg, Ph.D.Food Technology, BCITFood Technology, BCIT

Importance?Importance?

• Global economy

• Food Safety and Food Security

• International Influences

Influence of Global EconomyInfluence of Global Economy

1) Communications (Facebook, Twitter, Flickr, MySpace…. Amazon, Google, Yahoo) 2) Economics – (Conference Board of Canada, Feb.2010)

• The world economy will expand by 2.9 per cent this year following 2009’s slump.

• The Asia-Pacific region will lead the world in economic growth in 2010.

• The U.K., Spain, and Ireland will record below-average growth due to the lingering effects of housing meltdowns.

• Tepid growth in household spending will restrain U.S. economic growth.

Food Safety and SecurityFood Safety and Security

Canada’s Action Plan for Food Security

WHO

USDA

Canada's Action Plan for Food Canada's Action Plan for Food Security (2009)Security (2009)

• Priority 1: The right to food• Priority 2: The reduction of poverty • Priority 3: Promotion of access to safe and nutritious

food • Priority 4: Food safety • Priority 5: Traditional food acquisition methods of

Aboriginal and coastal communities • Priority 6: Food production emphasizes the critical role

of research, rural development and investment in the productivity of the agriculture and agri-food sector.

Canada's Action Plan for Food Canada's Action Plan for Food Security (2009)Security (2009)

• Priority 7: Emphasis on environmentally sustainable practices

• Priority 8: Fair trade• Priority 9: Acknowledgement of peace as a

precursor to food security • Priority 10: A monitoring system for food

insecurity identifies the need for a comprehensive set of agreed-upon indicators to determine the nature, extent and evolution of food insecurity

PRIORITY 4: Food SafetyPRIORITY 4: Food Safety

Food safety underlines the new threats to global food supply posed by the rapid increase and deep market penetration of new and exotic foods from a variety of trading partners, which may constitute a safety or disease hazard; by environmental contaminants, especially in traditional food sources in Canada's Far North, which are also a threat to safety; and emergencies or disasters, which can cause problems such as contamination from hazardous chemicals or disease-causing micro-organisms.

In addition, lack of knowledge about preparation and storage of foods is identified as a threat, mainly at the household level.

Priority 10: MonitoringPriority 10: Monitoring

A monitoring system for food insecurity identifies the need for a comprehensive set of agreed-upon indicators to determine the nature, extent and evolution of food insecurity

Food SafetyFood Safety

In the World Health Report 2007 (WHO) , the natural, accidental and deliberate contamination of food has been identified as one of the major global public health threats in the 21st Century.

Food SecurityFood Security

• Two commonly used definitions of food security come from the UN's Food and Agriculture Organization (FAO) and the United States Department of Agriculture (USDA):

• Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. (FAO)

• Food security for a household means access by all members at all times to enough food for an active, healthy life. Food security includes at a minimum (1) the ready availability of nutritionally adequate and safe foods, and (2) an assured ability to acquire acceptable foods in socially acceptable ways (that is, without resorting to emergency food supplies, scavenging, stealing, or other coping strategies). (USDA)[21]

International InfluencesInternational Influences

• Regulations/requirements (HACCP, ISO 9000, ISO 22000, ISO 14000, EUREPGAP)

• Climate change

• Socio-economics (choices and coins)

• Educational

Implications for Post Secondary Implications for Post Secondary Food Science/Technology ProgramsFood Science/Technology Programs

• Complex issues

• Increased diversity of topics

• Beyond just rudimentary food manufacturing/testing techniques

Components of Post Secondary Components of Post Secondary InstitutionsInstitutions

Institute – vision, direction, branding linkages, partnerships, collaborations, accreditation, pathways, lifelong learning ,

Faculty – professional development (sabbaticals, leaves)

Curriculum – relevancy, currency

Students – diversity, development, involvement

BCIT ApproachBCIT Approach

• Institute

• Program Advisory Committee (PAC)

• Linkages

• Applied Research

• Faculty and Student memberships in industry organizations

• Accreditation

InstituteInstitute

• Vision: integral to the economic, social and environmental prosperity of BC

• Mission: to serve the success of learners and employers (high quality training and

advancing state of practice).

Program Advisory CommitteeProgram Advisory Committee

• Direct input into curriculum and program direction (both for full time and part-time programs/courses)

• Strives to represent all sectors

• Curriculum review cycle – every 5 years

LinkagesLinkages

• BCMAL, CFIA, AAFC, HC, NHPD, …

• CA/EU Student Mobility program

• BCIT/UBC/PARC MOU

• Other potential collaborations

Applied ResearchApplied Research

Involvement of both faculty and students:

• Direct faculty involvement/use of pilot plant

• Sabbaticals in industry

• Student projects/ summer employment

Faculty/Student MembershipsFaculty/Student Memberships

• BCFPA

• BCFT

• ASTTBC

• NHPRS

• CIFST

• IFT

• IUFoST

• ASQ

AccreditationAccreditation

• ASTTBC and CTAB

• Graduates can have international portability

ConclusionsConclusions

• Many influences

• Need to be alert and aware of changing landscape

• Challenging to keep pace

BUT Paramount

Thank you