Real-world nutritional translation blended with food science.

Abstract

This objective of this symposium was to describe cutting-edge research efforts at the interface of food and nutrition sciences that have the potential to affect human health. It aimed to foster additional interactions between food and nutrition scientists as a basis for a future collaborative research agenda targeting innovative food for human health. Both disciplines are important to bring “farm to cell,” as food scientists investigate technical aspects of food composition, processing, and consumption (e.g., “farm to fork”) while nutrition scientists investigate metabolic and physiological responses of the body to food and diet (e.g., “fork to cell”). Dr. Mario Ferruzzi, from the Departments of Food Science and Nutrition Science at Purdue University, explained that interactions between food and nutrition scientists may be facilitated by understanding processes by which food scientists translate nutrition research into product applications to meet consumer demand for a safe, healthful, and innovative food supply that supports dietary recommendations and addresses current health issues. Nutrition science begins by defining a product’s nutritional targets and composition, including bioactive properties, and establishing nutritional needs of targeted consumers. Food science and technology are then used to deliver on this target and fuse the product into consumer demand by integration of ingredient technology, formulations, processing, packaging, and optimization of the final product. Next, clinical trials can be implemented to evaluate the food product for safety, bioavailability, functionality, and efficacy and may evaluate the targeted population’s health after food product consumption. Finally, food-manufacturing operations are responsible for product scale-up, industrialization, and regulatory compliance. Combined research at the interface of food and nutrition science can drive innovation in the general field of food and health.