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Nutritional Translation Blended With Food Science: 21st Century Applications
Advances in Nutrition (2012)
  • Mario G. Ferruzzi, Purdue University
  • Devin G. Peterson, University of Minnesota
  • R. Paul Singh, University of California, Davis
  • Steven J. Schwartz, Ohio State University
  • Marjorie R. Freedman, San Jose State University
This paper, based on the symposium “Real-World Nutritional Translation Blended With Food Science,” describes how an integrated “farm-to-cell” approach would create the framework necessary to address pressing public health issues. The paper describes current research that examines chemical reactions that may influence food flavor (and ultimately food consumption) and posits how these reactions can be used in health promotion; it explains how mechanical engineering and computer modeling can study digestive processes and provide better understanding of how physical properties of food influence nutrient bioavailability and posits how this research can also be used in the fight against obesity and diabetes; and it illustrates how an interdisciplinary scientific collaboration led to the development of a novel functional food that may be used clinically in the prevention and treatment of prostate cancer.
Publication Date
November, 2012
Publisher Statement
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Citation Information
Mario G. Ferruzzi, Devin G. Peterson, R. Paul Singh, Steven J. Schwartz, et al.. "Nutritional Translation Blended With Food Science: 21st Century Applications" Advances in Nutrition Vol. 3 Iss. 6 (2012) p. 813 - 819 ISSN: 2156-5376
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