La corretta informazione

[Autom. eng. transl.] I have some premises to make. 1) I am a person who tends not to flaunt my knowledge, especially in the field of food technology, my strong point, and especially when I am with people who do not have similar skills. 2) I do not accept assignments on topics on which I do not feel competent and also for informative communications in my sector, I inform myself as much as possible for every slightest doubt. 3) Related to the previous point, the problem of obtaining information emerges. For purely technical-scientific questions I am advantaged by being able to access scientific sources that should be reliable. I used the conditional because unfortunately even in the field of scientific literature there can be researchers and magazines that do not operate ethically in research and in the review and publication of scientific articles. Even here there is zero risk of finding incorrect information. 4) When communicating certain concepts to the public, appropriate language is necessary to convey them in a simple, correct and effective way. 5) Journalism has its own languages ​​and styles with different times and levels depending on the means of communication (the television or radio channel, rather than the type of press). 6) The world of social media has completely different rules of language which, I admit, I almost completely ignore (with daughters who are almost teenagers and in constant contact with young people due to work, I should take action as soon as possible). 7) The topic of food is one on which many (too many) feel entitled to comment, pass judgment and make suggestions. To conclude these premises, excluding social media, I often find myself reading or listening to information that is not entirely correct in relation to food technologies. I have heard high pressure treatments explained, for example the preservative effect of the pressure maintained in bottles of sparkling wine; I have listened to accusations against industrial soups, citing who knows what obscure things made in those large industrial pots and saying how it would be simpler and quicker to prepare pasta and chickpeas at home (starting from dried chickpeas...). In the food field it seems that the only experts worth consulting are almost always nutritionists or chefs. The public is certainly more interested in cooking and nutrition, but it would be important to communicate more often on hygiene and technological aspects. Of course it is necessary to do it with the right language and through the right people. Journalists, professional figures registered with the Journalists' Association, are required to respect a pre-established code of ethics, which provides, among other things, for the verification of all published content. As per premise 2) I found that freelance journalists are experts in a specific sector, who have also undertaken journalistic activity and are registered in a list of journalists without having to pass the state exam. Article writers, however, are not required to register with the order. There are also food and wine journalists, with training more focused on cooking techniques, catering and the sensorial quality of foods, but I expect that when they have to talk about more technical aspects they turn to other professionals or know how to identify the correct sources. I would like at least the most important newspapers and television networks to have competent professional figures to check the correctness of the information given in the food sector by their journalists. And I (premise 1), have to put more effort into spreading my knowledge outside my environment.