Is Science making our food safer? Kim Hill talks with a panel of experts at the annual seminar of the New Zealand Food Safety Science & Research Centre
Hear Kim Hill chair this highlight of the annual seminar of the New Zealand Food Safety Science & Research Centre
Is science helping or hindering the seemingly unending challenges with our modern food production systems? Issues such as the emergence of new and deadlier pathogens, increased scrutiny on chemical use, the packaging revolution and the overall impacts of climate change.
Kim Hill discusses the future of food and what it means for New Zealand producers and consumers, contrasting the advice of food guru Michael Pollan to eat what our grandmother would have recognised as food, with what is produced by the food manufacturing and production sectors.
Her panel brings together a wide range of specialists taking part in the the annual seminar of the New Zealand Food Safety Science & Research Centre in July 2023.
The participants
Jocelyn Eason from Plant And Food Research; Peter Cressey from the Institute of Environmental Science and Research (ESR); Glen Neal from Food Standards, Australia New Zealand; Sirma Karapeeva from the Meat Industry Association (MIA); and Phil Bremer from the University of Otago.
This session was broadcast thanks to the New Zealand Food Safety Science & Research Centre and New Zealand International Science Festival.
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