At the Intersection of Science and Sustainability: A Qualitative Study of Food Scientists’ Personal and Professional Perspectives

Although sustainability has become a priority in the food industry, few studies have analyzed the roles of food scientists in the development of sustainable products. Prior research has primarily focused on other food system professionals, creating a gap in understanding how food scientists conceptualize and implement sustainability. Therefore, this study examined the perspectives of 22 food scientists related to personal and professional sustainability practices. A qualitative research design using semi-structured interviews was implemented to uncover insights from food scientists with diverse professional backgrounds. Data analysis followed a thematic model informed by scholarly frameworks. 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. The results highlighted participants’ perceptions on environmental goals, cost limitations, regulations, market innovations, role of organizational culture, interdisciplinary collaboration, and ongoing professional education in enhancing sustainability practices. The analysis resulted in five overarching themes: (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.