Interdependence of central concepts in the food sciences career

Abstract

A bibliographic review was conducted on the relationship and interdependence of the concepts of quality, safety, and hazard, and the relevance of further exploring this topic in the Food Sciences, aimed at training highly qualified professionals in teaching, labor, and research. The dialectically integrated and interdependent approach to the three studied concepts is a necessity for professionals in this field, to the extent that none of them will be complete without considering the analysis of the other two, while not undervaluing the relative independence of each and the superior quality provided by their integration. The theoretical methods used included historical-logical, analytical-synthetic, and induction-deduction throughout the process. From the first year of the career, future graduates begin to interact with these concepts, which accompany them throughout their professional practice.