掉进兔子洞:数字媒体如何塑造公众对食品科学和技术研究的看法(以及我们如何保护科学的完整性和可信度)。

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Mary Ann Lila, Camille Ryan, Connie Diekman
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引用次数: 0

摘要

食品科学和技术领域的专业人士和从业人员面临着来自科学、科学探究和研究以及在线大众和社交媒体融合的挑战。网络媒体经常出现误解和政治化辩论,食品和饮食相关的话题有大量追随者,相互矛盾的信息或不完整的报道可能偶尔会破坏公众对学术界和工业界食品科学研究完整性的信任。利用对科学和流行的外行期刊报告的广泛分析,我们对在线论坛上流行的一系列食品科学和技术主题进行了分类,有时以牺牲科学准确性为代价。最后,我们详细介绍了一些指导方针和工具,这些指导方针和工具可以帮助食品科学技术学者、行业专业人士、科学出版商和在线记者严格维护通过社交和在线媒体渠道到达外行消费者的研究报告的完整性和可信度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility).

Professionals and practitioners in food science and technology navigate a minefield of challenges stemming from the convergence of science, scientific inquiry and research, and online mass and social media. Misinterpretations and politicized debates occur frequently in online media, where food- and diet-related topics have an avid following, and conflicting information or incomplete coverage may occasionally undermine public trust in the integrity of food science research from both academia and industry. Leveraging a broad landscape analysis of scientific and popular lay journal reports, we catalog a series of food science and technology topics that have been popularized in online forums, sometimes at the expense of scientific accuracy. Finally, we detail some guidelines and tools that may assist food science and technology academics, industry professionals, science publishers, and online journalists in rigorously safeguarding the integrity and credibility of research reports that reach the lay consumer through social and online media channels.

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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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