Sempre di più o sempre di meno?

In September I will be 50 years old. Quite a number. Apart from expecting happy birthday and a nice party, it is an age at which the knowledge acquired is consolidated and it becomes easier to make comparisons between what your education and training path has been and that of current generations. An age at which, however, it is beginning, at least for me, to have a harder time changing the way we think and work. The more time passes, the more I tend to see myself a bit anachronistic, perhaps ancient, even if I think it's important to continue to represent and testify to what has been in a process of connection between generations. My generation was precisely also called the zipper generation, a definition that I like because the hinges are very comfortable and useful, as long as they work... Are we at a breaking point and need to replace a generation that has become inefficient? It is easy to understand how technological development has reached levels of acceleration well above the speed of evolution of human thought. The philosopher Galimberti highlights this concept of time and its acceleration very well. If the 20th century had already been defined as the century of speed, in these first decades of 2000 the acceleration given by continuous technological innovations the acceleration was incredible and hence the feeling common to many (at least my peers) of being overwhelmed by this acceleration that does not respect our times. However, Galimberti also tells me that I am wrong to believe that technology is a tool at our disposal, because technology has become the subject of history, so we must develop a new thought to be able to create new spaces that are still respectful of our humanity in a world in which we cannot avoid assimilating technological elements. All this philosophizing is also the basis of an important rethinking that must be implemented in the revision of training courses for food technology professionals (but I think the discourse applies to any training field); a review that can truly respond to the modern needs of industry and research in the food science sector, training professionals who can in the long term be able to solve the problems that will inevitably arise. There seem to be more and more things to know, especially in terms of technological tools that can make it possible to collect and process much more data in a much faster way. So I return to the initial perplexity, is the speed and ability of these tools to do research by consulting many documents that would otherwise require very long consultation and processing times, in creating images for us, in translating our documents into beautiful English, in establishing correlations between variables and parameters, is it compatible with the learning speed of our mind? Is it correct to cut hours on the basic contents of chemistry, physics, biology, systems that explain the phenomena behind the processes, to give more space to teach research and data processing tools? Will the ability to understand the result of the processing be retained? Or in trying to provide more and more tools, will we end up giving less and less content necessary to use the tools correctly?