Nutritional translation blended with food science: 21st century applications

Mario G. Ferruzzi, Devin G. Peterson, R. Paul Singh, Steven J. Schwartz, Marjorie R. Freedman

Research output: Contribution to journalReview article

4 Scopus citations

Abstract

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 examineschemical reactions that may influence food flavor (and ultimately food consumption) and posits how these reactions can be used in healthpromotion; 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 anddiabetes; and it illustrates how an interdisciplinary scientific collaboration led to the development of a novel functional food that may be usedclinically in the prevention and treatment of prostate cancer.

Original languageEnglish (US)
Pages (from-to)813-819
Number of pages7
JournalAdvances in Nutrition
Volume3
Issue number6
DOIs
StatePublished - Nov 2012

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    Ferruzzi, M. G., Peterson, D. G., Singh, R. P., Schwartz, S. J., & Freedman, M. R. (2012). Nutritional translation blended with food science: 21st century applications. Advances in Nutrition, 3(6), 813-819. https://doi.org/10.3945/an.112.003202