The food industry risks falling behind rapid advances in technology and increasingly complex regulatory requirements unless it strengthens workforce skills in areas including artificial intelligence, policy, systems thinking and science communication, according to a new white paper from the Institute of Food Technologists (IFT).

The report, Building a Future-Ready Science Workforce to Address Food and Nutrition Security Challenges, identifies four priority areas for workforce development: AI and data systems, regulatory and policy literacy, systems thinking and leadership, and science communication and consumer understanding.

For food manufacturers and processors, the findings come as automation, connected production systems and AI are increasingly being incorporated into operations. IFT said the food science workforce remains unevenly prepared to use AI, with some employees lacking the training needed to assess or adjust information generated by AI tools. The paper argues that future professionals will need not only to use such systems but also to critically evaluate their inputs, outputs and potential biases.

“A skilled and adaptable workforce is essential for achieving global food and nutrition security, but preparing the scientific workforce for the future has become increasingly challenging due to a variety of factors, including rapid technological advancement and social change,” said Brendan Niemira, PhD, IFT Chief Science and Technology Officer.

“This white paper provides a practical roadmap for preparing a workforce that can successfully navigate emerging technologies like AI, understand the increasingly complex policy landscape, communicate science effectively, and solve challenges through systems thinking.”

The research was developed following a virtual workshop involving more than 30 participants from industry, government, academia and non-governmental organisations. Its findings were subsequently discussed with approximately 50 university department heads and deans from the US and Mexico.

Among workshop participants, science communication emerged as the most frequently selected highest-priority competency, chosen by 46.2%, followed by AI at 38.5%. Almost 70% placed regulatory and policy literacy among their top two priorities.

IFT said regulatory knowledge remains an underdeveloped area in food science education, despite its importance to areas including ingredient safety, labelling, compliance and innovation. Much of this expertise is currently acquired through professional experience rather than formal education.

The organisation recommends integrating the new competencies into existing university courses and professional development rather than treating them as separate disciplines. Applied projects, real-world case studies, interdisciplinary teaching, faculty development and continuing education were identified as key approaches.

The paper also points to a decline in people entering the food workforce over the past decade, adding to pressure on the sector’s skills base. IFT concludes that future food professionals will increasingly need to combine technical expertise with ethical judgement, communication skills and an understanding of the wider food system.