“Food Technologies for Sustainable Development”: this is the title of the conference that took place in the Sala della Regina of the Chamber of Deputies, on the occasion of the 25th anniversary of the National Council of the Order of Food Technologists (OTAN). The event was attended by authoritative representatives from the academic, scientific and institutional world, who discussed the fundamental role that Food Technologists play in protecting the quality, safety and sustainability of the foods that arrive on Italians’ tables every day. A contribution of knowledge and knowledge which, through science, technology, research and innovation, has accompanied the development of society towards safer and more accessible food.
The role of Food Technologists is to respond to the challenges of a constantly evolving world, guiding citizens towards ever greater awareness: the certainty of being able to consume controlled, healthy and quality foods.
During the event, the book was presented, published by oVer Edizioni, edited by Giorgio Donegani, “From Botox to freezing. Science, innovation and safety to feed the world of yesterday, today and tomorrow”, a work that speaks directly to consumers, to lay the foundations for a common reflection aimed at a dialogue not based on ideological bases, but based on knowledge of facts, data and scientific evidence.
The book is useful for understanding how food technology is not a “hidden enemy”, but a silent ally of our health, safety and, ultimately, also taste. In fact, it is thanks to the work of Food Technologists that quality, safe and sustainable food is guaranteed. This is how it was for past generations, and this is and will be for present and future generations.
According to Francesco Battistoni, Secretary of the Presidency of the Chamber: “Food that is well made, safe, of high quality and accessible to all is increasingly a priority on Governments’ agendas. In the last G7 Agriculture held in Sicily, the leaders of the Earth reiterated this need in the conclusions: to satisfy the growing demand for food from developing countries by integrating the environmental, social and economic dimensions. This task is delegated to the food industries and technologists. It is thanks to applied science and technology to foods that allow citizens to have access to healthy, controlled and sustainable foods. Defending the value of food as an element of development and social growth is the prerequisite for promoting the well-being of the community and our societies.
According to Ugo Cappellacci, President of the Social Affairs Commission of the Chamber: “The 25th anniversary of OTAN represents an important stage in reflecting on the profound transformations that have affected the agri-food world. Today the health challenge is played out above all in the field of prevention, from a One Health perspective: an integrated approach that takes into account the plurality of factors at play, among which nutrition plays a primary role. It is essential to promote greater awareness and listen to the requests of those who work on the front line, representing a safeguard fundamental of the good practices already in place. The Maneuver is the right time to start a structured reflection on these issues. Food Technologists are a profession that, in its own right, should be recognized as a healthcare profession.
According to Giorgio Salvitti, Member of the Environment, Ecological Transition, Energy, Public Works, Communications, Technological Innovation Commission of the Senate, delegated by the Minister of Agriculture, Food Sovereignty and Forestry, Francesco Lollobrigida: “Technological innovation in the agricultural sector is not in contrast with tradition, but rather represents a fundamental push for its development. In a historical moment in which the world population continues to grow, technology can and must be a tool to increase quality agricultural productivity, without however consuming new soil. It is essential to invest in research to develop plants that are more resilient and resistant to increasingly extreme and unpredictable climate changes and atmospheric agents. In this sense, scientific research in the agricultural field is not only welcome, but of strategic importance for the future of our planet”.
Marta Schifone, Member of the Social Affairs Commission of the Chamber, underlined: “Competence is the key to the future. We are experiencing challenges and transitions of great impact, and competence represents a determining factor both for human resources already engaged in the world of work, and for young people who need to be oriented and trained. We have worked a lot for the valorisation of STEM skills, but in public opinion it is still difficult to fully convey the importance of these disciplines. Choosing scientific subjects means opening oneself up to great opportunities in the job market. Politics must ask itself how to bridge the communication deficit that exists on these issues, as well as on the gender gap that still persists. The competence of technologists is strategic and fundamental today: we remain convinced that by protecting Italian professionals, we protect and defend Italian citizens”.
Silvia Fregolent, Vice President of the Industry, Commerce, Tourism, Agriculture and Agri-Food Production Commission of the Senate declared: “Industrial agriculture represents a fundamental lever to allow our country to compete on international markets. Food technology guarantees the safety and quality of our products, making them tasty and safe for consumers all over the world. Today, cases such as botulinum or other risks related to food preservation are very rare thanks to the progress of the agri-food industry. This is why we are against the recent decree banning the freezing of buffalo milk: a measure that risks penalizing our businesses and reducing export capacity, especially at a time when countries like Germany continue to dominate cow milk production. Italy has made giant strides in the agri-food sector, but we cannot afford to go back. It is necessary to find a balance between tradition and innovation, between the valorization of small producers and the use of the most advanced technologies. Only by combining agriculture and technology will we be able to continue to grow protect the excellence of our agri-food heritage in the world”.
For Laura Mongiello, President of the National Council of the Order of Food Technologists: “Celebrating the 25 years of the birth of the Professional Order of Food Technologists is an important recognition for all of us who every day, with competence and dedication, work to guarantee the safety, quality and sustainability of the food that arrives on our tables. We love to define ourselves as ‘Guardians of the value of food’, that value that is produced with the professionalism and commitment of all the players in the supply chain agri-food. An important supply chain for the economy and well-being of our country. Food science and technology are not just production tools, but pillars of public health, quality of life and environmental sustainability. Scientific knowledge and technological innovation can be of great support in guiding political choices by counteracting any unscientific theories or dangerous food preconceptions that could cause damage to the development of our country and the role of Food Technologists is to know how to combine science, ethics and public service for the well-being of society and the community”.
Giorgio Donegani, Spokesperson for OTAN, underlined: “The celebration of the 25th anniversary of the National Council of the Order is the opportunity to finally open a direct dialogue between Food Technologists and the population, in the common sign of clarity, trust and transparency. The objective is to work together to face, with the right awareness and the necessary critical protagonism, present and future challenges, keeping food safety, consumer health and that of the environment firmly in the foreground”.
Marco Defila, General Secretary of Federalimentare declared: “Celebrating 25 years of OTAN means paying homage to Italian excellence in the field of food technologies. The agrifood sector is one of the great engines of our country: Italy, more than a military superpower, is a food superpower, recognized throughout the world for the quality, safety and innovation of its products. The Order of Food Technologists represents a fundamental defense of this excellence, a meeting point between scientific expertise, culture of taste and health protection. The synergies between the world of food technologies and that of agri-food production are increasingly strategic, especially thanks to the use of new cognitive technologies, from artificial intelligence to the digitalisation of processes. These tools can contribute to making our production system more efficient, sustainable and competitive, improving not only the quality of food but also that of the environment in which we live.
The event was attended by Vincenzo Lenucci, Policy Director of
Economic Development of Agri-food Supply Chains – Confagricoltura Study Centre, Dino Mastrocola, President of the Italian Society of Food Science and Technology (SISTAL) and Agostino Macrì, National Consumers Union (UNC).