title: The role of technology in modern nutrition.
abstract: The three basic nutritional problems facing the world today are the over-intake of foods by individuals or population segments, nutrient deficiencies in the diet of population groups, and food shortages. In all three cases the food scientist has a role to play but it is stressed that close co-operation between the nutritionist, the agricultural scientist and the food technologist is essential. To alleviate the problem of food shortages, consideration should be given to unconventional food resources. The shortage of trained food scientists in South Africa detrimentally affects research and development and could also affect quality control.
mesh_terms: D000328:Adult; D002648:Child; D005519:Food Preservation; D005523:Food Supply; D005524:Food Technology; D005526:Food, Formulated; D005527:Food, Fortified; D006801:Humans; D009536:Niacinamide; D009765:Obesity / Q000178:diet therapy; D011488:Protein Deficiency / Q000517:prevention & control; D012257:Riboflavin Deficiency / Q000517:prevention & control; D013019:South Africa; D014804:Vitamin B Deficiency / Q000517:prevention & control
chemical_list: D009536:Niacinamide