title: Nutritional translation blended with food science: 21st century applications.
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 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.
authors.affiliation: Department of Nutrition Science and Food Science, Purdue University West Lafayette, IN, USA.
authors.forename: Mario G
authors.initials: MG
authors.lastname: Ferruzzi
authors.forename: Devin G
authors.initials: DG
authors.lastname: Peterson
authors.forename: R Paul
authors.initials: RP
authors.lastname: Singh
authors.forename: Steven J
authors.initials: SJ
authors.lastname: Schwartz
authors.forename: Marjorie R
authors.initials: MR
authors.lastname: Freedman
mesh_terms: D003299:Cooperative Behavior; D004032:Diet; D004063:Digestion; D005524:Food Technology; D055951:Functional Food; D006293:Health Promotion; D006801:Humans; D008297:Male; D008659:Metabolic Diseases / Q000178:diet therapy / Q000517:prevention & control; D052756:Nutritional Sciences; D011471:Prostatic Neoplasms / Q000178:diet therapy / Q000517:prevention & control*; D013649:Taste