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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

LUTZ R, Mariane. Challenges in research, development and innovation in foods and nutrition. Rev. chil. nutr. [online]. 2013, vol.40, n.4, pp.404-407. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182013000400012.

Research, development and innovation (R+D+i) in food and nutrition sciences have exhibited different goals through the years. The current challenges in these areas are represented basically by significant modifications in dietary habits associated to the epidemiological changes observed in the last decades, characterized by a high prevalence of non-communicable diseases. Consumers have understood that foods are determinant factors in their welfare and are willing to choose those products that are associated to health and the reduction of risk factors of the diseases related to ageing and longevity. Current R+D+i in nutrition sciences have to gather the consumers' doubts caring for their welfare. These activities are closely related to the biomedical sciences and require to be complemented with various professionals with diverse backgrounds to reach an integrative, systemic view of the individual as such and as a member of society. Innovation in food and nutrition sciences for health represents a major challenge to develop multidisciplinary, associative, complimentary research, requiring professionals that have the necessary aptitudes for fulfill this goal.

Palabras clave : research; development; innovation; food; nutrition.

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