A group of social science researchers at Massey University working on diverse food-related topics have formed the Social Science Food Network as a framework for collaborating with colleagues in nutrition, health and food technology sciences. They want to contribute to make fundamental food science research more socially applicable and effective, says the network coordinator, Professor Kerry Chamberlain, a psychologist who researches food, health and medication in society.

Nine of the network’s researchers from the College of Humanities and Social Sciences will present overviews of their research agendas to researchers from other science disciplines on the ManawatÅ« campus next Tuesday.

Professor Chamberlain says the network, which has around twenty members so far, wants to foster more cross-disciplinary and collaborative research by “injecting social sciences research into the overall agenda for food research in the University.”

The expertise of anthropologists, sociologists, psychologists and geographers could bolster research in the area of ‘future foods’ – a priority area for the University, which positions itself as a global leader for its food and food systems research.

However, he says, research shows that approximately three in every four functional food products developed fail when introduced into the marketplace. “Social science research can reveal how people understand and use functional foods and incorporate them into their everyday lives, and this is essential to the development of functional foods if they are to be successful.”

Social scientists from all three campuses will discuss their research interests covering topics from the wine industry, alcohol abuse and meat consumption (and alternatives) to sustainable food production, food and poverty and discourses around food and health supplements.

Professor Chamberlain says that, given the prominence of food production, food security and nutritional issues confronting the world, it makes sense for social scientists to contribute by providing social context and behavioural understandings that can determine the success and relevance of scientific research.

The range of food-related areas where social science researchers could contribute includes: societal understanding of foods; consumption and consumer acceptance of foods; food communication and the mediation of food; history of food; sociology of food and eating; health psychology of food; food poverty and insecurity; food banks/social justice and food; food policy; overeating and dietary practices new migrants and food what, how and why people eat what they do; fast food and commodification; the pleasures of food; food substitution and supplementation; food safety scares; food practices in the context of food allergies; vegetarianism and other eating practices; families and food; food waste and dumpster diving; and food markets, local food and sustainability.

The Social Science Food Network colloquium is on Tuesday, 1 March, 4 pm-6 pm, Wharerata, Manawatu campus.

For more information, contact Professor Kerry Chamberlain via e-mail.