Date of Award

5-2026

Document Type

Thesis

Degree Name

Master of Science (MS)

College/School

College for Community Health

Department/Program

Nutrition and Food Studies

Thesis Sponsor/Dissertation Chair/Project Chair

Charles Feldman

Committee Member

John Specchio

Committee Member

Marc Meyers

Abstract

Sustainable food systems require not only technological innovation but a more profound understanding of the professionals involved in the field. Even though the topic of sustainability is currently gaining importance throughout the food industry, the real expertise of food scientists is under-researched. PURPOSE: The purpose of this study is to explore food scientists' perspectives on sustainability, how these perceptions influence the way they pursue their careers, and how they view their impact in the larger sustainability agenda of the food industry. METHODS AND MATERIALS: This study captured detailed insights of 22 food scientists’ perspectives through qualitative methods. Food scientists in different organizations, local businesses, and multinational corporations engaged in semi-structured interviews. The interview questions provided an opportunity to reflect on the process of decision-making related to sustainability, innovation, and perceived barriers. The data were analyzed using an inductive thematic analysis to uncover patterns, meanings, and common experiences. NVivo software facilitated the coding of interview data and enabled systematic data management. RESULTS: The results highlighted participants’ opinions on environmental goals, cost limitations, regulations, and market innovations. Other interesting findings include the role of organizational culture, interdisciplinary collaboration, and ongoing professional education in enhancing sustainability practices. The analysis yielded five overarching themes characterizing food scientists’ perspectives on sustainability: (1) Environmental Impact and Food Waste at Home; (2) Sustainability Awareness at Work; (3) The Role of Processed Foods and Preservation within the Food System; (4) Barriers, Trust, and Perceptions of Corporate Sustainability; and (5) Lack of Advocacy and Need for Change. CONCLUSION: The present study can be used by food scientists, policymakers, and academic educators to help create more resilient and sustainable food systems. The data indicated that food scientists assume a complex role in enhancing sustainability, as they are usually seen as problem-solvers, innovators, and advocates in their respective organizations.

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