Thoughtful people understand that the British food supply is precarious, at present relying on imports for about half its value in terms of sterling or energy. Everyone knows that food prices are rising. People are also much concerned about the environment, the safe use of pesticides and the safety of foods. They want food to be a factor promoting good health. Many people wish to stay slim or to reduce their weight.
Consumer groups are troubled about the composition of foods and their labelling.
These partially disparate tendencies join in creating a new kind of public interest, some of it well-informed, in food, food science , food technology and nutrition. This has led to increased demand for informed opinion on food topics, to new opportunities for qualified food scientists and technologists to take part in television, radio, newspaper and journal communications, and to new types of responsibility for individual scientists. Thus, the Council of the Institute of Food Science and Technology has decided to prepare guidelines to help members to fulfil these new responsibilities. Council recognises that this is an area where there are many traps for the unwary, which can easily lead a member unsuspectingly into an awkward position, or even one of inadvertent unprofessional conduct. Council has therefore decided to include, with the guidance on aspects of direct ethical significance, more general guidance on the dangers which may be encountered and how best to avoid them.