Africa in view; The 21st Century Food Profession

Africa in view; The 21st Century Food Profession

The food profession is one with a lot of future in it, most especially in Africa. When it comes to discussions on Africa from the global view, world leaders see the continent with a lot of challenges, and as having a long way to go in meeting the standards of developed countries. Many of the countries in the continent are still underdeveloped. A few are developing. Africa is usually considered with caution and sometimes with pity.

Of a truth we have a lot of yet unsolved challenges; we have a lot of obstacles on our path of progress as a continent. However there is still an outstanding glory hidden in our soil. Our very challenges are likewise our hope of a sooner brighter tomorrow. Governmental policies and decision are not just a challenge; they are for us a step of ladder to the top. Lack of sophisticated, modern infrastructure isn’t just another challenge; it is for us another ladder to the top. Poverty and malnutrition isn’t just a nightmare, hidden in that experience of ours are bright flares of intercontinentally relevant stories.

Sweet is the knowing that the food profession is a globally relevant profession, which cuts across every continent and has a lot of importance to it. Developed countries are currently reaping the best from the possibilities hidden in this field. The best of opportunities are in the developed countries likewise, and that is because they have worked and labored for it as individual nations. In Africa, there may not be opportunities presumably; rather we have a lot of work to be done. The global leaders are putting Africa in consideration too, to ensure that things get better, because we are still a part of the global family. That should always be appreciated.

The food profession will continue to be relevant as long there is life. We cannot replace food with land, roads, policies, nor infrastructure. Computers cannot take the place of food, no matter how much we improve on artificial intelligence. They can only help to improve our processes and develop sophisticated systems of production and storage. You may need to read my articles on “The Power of Food” (https://thefoodlegends.blogspot.com/2019/02/the-power-of-food.html) and “The Power of Food Science” (https://thefoodlegends.blogspot.com/2019/04/the-power-of-food-science-1.html). Presidents of nations still depend on food, traditional, political and religious leaders must eat to survive. The business of food is an ever-relevant one.

However, a glimpse on the moves of the 21st century presents to us the challenges of the profession. Problem solvers are attention gainers, attention gainers are money makers and commanders of influence. Hidden in every individual is a desire to be loved and to be great, though in diverse levels. The best of the food profession cannot be unearthed except we put a check into the trends of global challenges the field currently face, and have a glimpse of what future problems we might encounter.

May I present to you the new definition of food that the 21st century understands? Here it is … Safe, tasty, nutritious, diverse, convenient, abundant, less costly and readily accessible. Anything outside the boundaries of these will hardly move the generation of today, not to mention tomorrow. Consumers are increasingly demanding healthy foods. Hence, food science has better job prospects than any other industry. It’s hard for people with no knowledge of food to just invest in the food business just because they feel like, why? Times have changed and it still is changing. There has been a drastic change in the production-to-consumption food system in the last ten decades.

Another plus to the food profession is its capacity to entertain all manners of personality traits due to its wide range of services cutting across universities, colleges, schools, food industry, restaurants, government and semi-government sectors, UN agencies, non-government organizations, projects, marketing companies, consultancy firms, hospitals etc. The services include teaching, research, training, production, business management, quality control, nutrition-related studies, diet planning, quality audit, consultancy, industrial quality standards, management, technical expertise, marketing, etc. So regardless of your personality trait, you can always find your place in the system.

The food profession is a practical field. Nothing engages the mind of a person like the things he can easily relate with. This attribute of the food profession makes it really possible for even novice and enthusiasts to get along easily. No passionate student of the food profession graduates and doesn’t find a field to engage in. For those who will be passionate about food business, it is always feasible even with little capital, as long as there is a heart of work and perseverance.

The profession opens you up to a vast amount of knowledge in science, mathematics, chemistry, bio-chemistry, engineering, bio-technology, nutrition, health, medicine etc. Your brain is built to multi-tasking capacity.

The food profession in the 21st century will greatly be in the favour of deep thinkers, problem solvers, solution providers. It will be led by the vision minded, goal setters, and future projectors. Mediocrity will keep you below par; challenge yourself as a food professional to be the best of yourself.

Oluwadurotimi Okediji.

Food, Nutrients & Health

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