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THE IMPACT OF FOOD SCIENCE AND TECHNOLOGY ON THE EEC FOOD INDUSTRY IN THE NEXT 10-15 YEARS

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THE OBJECTIVE OF THIS STUDY WAS TO ELICIT THE VIEWS OF FOOD SCIENTISTS AND TECHNOLOGISTS FROM THROUGHOUT EUROPE ON THE PROBABLE DEVELOPMENTS IN THEIR SUBJECT OVER THE NEXT 10-15 YEARS, THE IMPLICATIONS FOR THE EUROPEAN FOOD INDUSTRY AND R&D PRIORITIES.

USING STANDARD DELPHI TECHNIQUES, A PANEL OF MORE THAN 60 MEMBERS OF THE LEARTHERHEAD FOOD RA. RESPONDED TO A PRELIMINARY AND THREE SUBSEQUENT QUESTIONNAIRES. QUANTITATIVE REPLIES TO QUESTIONS ADDRESSING TO FOLLOWING ISSUES WERE SOUGHT: PRODUCTIVITY/EFFICIENCY; FOOD ADDITIVE USAGE; MAJOR TECHNOLOGIES; SCIENTIFIC/TECHNICAL INNOVATIONS; STRUCTURAL FACTORS, E.G. EMPLOYMENT, REGIONAL CONCENTRATION, ETC.; R&D PRIORITY LEVELS.

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