What are the perspectives of nutrition academic researchers in projects with the food industry?

Abstract

INTRODUCTION: Collaborations in research projects between universities and the industry should be encouraged in the field of nutrition to enhance sustainable development in the sector. OBJECTIVES: To investigate patterns in the experiences of Nutrition academic researchers while working on projects with the food industry. METHODOLOGY: Academic researchers in the field of Nutrition were asked to complete an electronic questionnaire to express their interests, involvement, interdependence, influence, and potential impact in projects they have partnered with the food industry. The researchers' responses underwent thematic analysis using the latent theoretical type approach. RESULTS: Seventeen academic researchers responded to the survey, holding roles such as research group leader (23.5%, n=4), senior researcher (29.5%, n=5), Ph.D. candidate in nutrition (23.5%, n=4), and nutrition specialist (23.5%, n=4). Five themes were identified within the reports, with three of them recognized as pros: "Financial resource for research" (theme 1), "personal and professional growth" (theme 2), and "socioeconomic relevance" (theme 3), and two as cons to this partnership: "distinct priorities" (theme 4) and "lack of industry credibility" (theme 5). CONCLUSIONS: Academic researchers in the field of nutrition have identified a lack of credibility and differing priorities within the food industry as the main obstacles to conducting collaborative research projects.