Nutritional food science is an understanding of what components are in food, their role (beneficial and detrimental) in the body and the outcome of dietary intake on overall health and well-being.
Food, Nutrition and Technology are related, yet different.
Dr Raphaelle O’Connor – The Food Technologist & “Clean Science” Expert:
– Nutrition is a young science compared to medicine, physics and chemistry. But it is a science. It is, and should always be based on scientific evidence, to the extent that research is available
– For the purposes of health advice, nutritional food science is a component that complements other medical specialties including but is not limited to biology, medical clinicians, physical therapists (e.g. exercises physiologists), etc.
– We eat food, not individual nutrients
– Nutrients and non-nutritive components in food have specific roles in the body
– Cumulative consumption of particular nutrients (or non-nutritive components) can over time lead to an improvement or detriment to health
– Prevention is better than cure
– The food we consume is fuel for our body
– The role of food in social activities, pleasure and celebrations should never be undermined.
– Food and food components should never be demonized. The issue is not the food or the food component, the issue is the dose, our reliance on certain foods and our relationship with food and eating.
– The complexity of food and its effect on health is subject to factors including culture, ethnicity, biology, family history, lifestyle, work constraints, finances, skills and knowledge.
– The food industry is an integral part of society and our economy. Instead of working against the food industry, there are ways in which we can work together to make a safe food supply healthier, better, more nutritious, and more affordable.
– Food sustainability, food miles and supporting local economy need to be taken into consideration when developing policies and designing food systems.
– One diet is not superior over another. Food choices are based on personal beliefs, and this should always be respected.
– The value contribution and role of the producer, the processor and the retailer need to be accounted for, or at the very least acknowledged.
Code of Conduct
The aim of this Code of Conduct is to advise of the acceptable practices of Dr Raphaelle O’Connor – The “Clean Science” Expert. The Code of Conduct reflects the standards of professional and ethical conduct as a health care advisor and a food scientist and technologist.
1. Code of Conduct
1.1. Team members are accountable for their actions in professional practice and have moral and legal obligations for the provision of safe and competent health advice within the constraints of their specialty.
1.2. Maintain current professional knowledge, skills and attributes through continuing professional education and personal development practices.
1.3. Conduct ourselves ethically and professionally at all times.
1.4. Provide professional services with a duty of care for the benefit and wellbeing of the client(s) at all times.
1.5. Recognise the limitations of the treatment they can provide and refer clients to other appropriate healthcare professionals when necessary.
1.6. Respect a client’s autonomy, needs, values, culture and vulnerability in the provision of nutritional food science advice.
1.7. Accept the rights of clients and encourage them to make informed choices in relation to their healthcare.
1.8. Treat clients with respect, and do not engage in any form of exploitation whether financial, physical, sexual, emotional, religious or for any other reason.
1.9. The provision of the services of iNewtrition may be withdrawn subject to biases, conflict of interest or if the team feels unsafe for any reason at any time. This is at the discretion of Dr Raphaelle O’Connor – The “Clean Science” Expert.
2. Duty of Care mandate:
2.1. Accept the rights of clients to make their own informed choices in relation to their healthcare.
2.2. Prior to commencing an assessment or treatment, the team member must ensure that informed consent appropriate to that assessment or treatment has been obtained and disclaimer has been sighted and signed.
2.3. In providing assessments and treatment to clients, the team member must exercise reasonable skill, competence, diligence and care.
2.4. Shall not misrepresent or misuse their skill, ability or qualification.
2.5. Must not attempt to dissuade a client from seeking or continuing medical treatment.
2.6. Assist a client to find other appropriate healthcare services when required.
The global population is currently around 8 billion and this figure will reach to almost 10 billion by 2050. Our concerns around sustainability further intensify the current challenges in the food system. Production and consumption have become decoupled, and global supply chains are becoming increasingly fragile. On the whole, the food industry revolution is still in its infancy, and the next development level is overdue: making products better, healthier, more affordable, more sustainable and more readily available.
At the same time, technological progress in the gathering of data, for example, through wearables, blood or microbiome test kits for at home are resulting in improved access to information that makes it possible for consumers to assume a more proactive role in the management of their own health through foods.
It is possible, for example, to specifically supplement individual substances or expand foods in this way (i.e. adaptogens or nootropics). Application thereby extends from an optimisation of physical and cognitive performance to medical use (“food as medicine”).
With the transformation to increasingly functional and personalised nutrition, new challenges arise for all actors along the entire value creation chain. Whether the proper and secure gathering, saving or use of data, improving the flexibility of production or target group-specific marketing – new solutions are called for!
All of these different challenges can only be mastered with the help of innovative approaches. To do so, new production technologies are required along with new ingredients: processing of (new) plant-based ingredients, precision or biomass fermentation, as well as cell cultivation are presenting the industry with massive new challenges, while at the same time offering a variety of possibilities to each of them for securing a piece of the gigantic proteins market. The dynamic in the important sector for food production is increasing. It is necessary to break out of the existing structures in order to set out on new paths. The need for inspiration, cooperation and expertise is increasing constantly, and new actors and business areas are establishing themselves on the market.
Thanks to an increasing convergence of disciplines, we will see an increasing number of innovative, sustainable and pioneering concepts in the coming years. Whether the so-called “Internet of Food”, meaning the closer, data-based networking of the entire value creation chain, cultivated food, customised and personalised nutrition, vertical farming, or functional food and medical foods. All of these concepts have a revolutionary potential.
New, quick-response ecosystems powered by innovation are arising. United in the mission of designing a sustainable food system – iNewtrition “Moonshot” operating business model can provide valuable insights into new strategies and options, in order to design their own path step by step and identify future potential today.
With a new skill sets and a fresh mind set, we would like to discuss the possibilities for a sustainable transformation of the food system with you, bring together established providers with the new generation of “FoodTech” companies and point out innovations opportunities for the future.