Editorial Overview
Functional foods: at the frontier between food and pharma

https://doi.org/10.1016/S0958-1669(02)00375-0Get rights and content

Section snippets

By training a microbiologist, Beat's research expertise is mainly in molecular biology and genetics of lactic acid bacteria. After having introduced genomic-based concepts for nutrition to Nestlé Research, he is now managing the project portfolio planning and intellectual property coordination for the Nestlé Research Center.

References (4)

  • A.T. Diplock et al.

    Scientific concepts of functional foods in Europe: consensus document

    Br J Nutr

    (1999)
  • M.B. Roberfroid

    Functional foods: concepts and application to inulin and oligofructose

    Br J Nutr

    (2002)
There are more references available in the full text version of this article.

Cited by (135)

  • Food entrepreneurship: Principles and practice

    2023, Food Science and Technology: Fundamentals and Innovation
View all citing articles on Scopus

By training a microbiologist, Beat's research expertise is mainly in molecular biology and genetics of lactic acid bacteria. After having introduced genomic-based concepts for nutrition to Nestlé Research, he is now managing the project portfolio planning and intellectual property coordination for the Nestlé Research Center.

Ian's main area of research is the relationship between dietary components and cancer risk, in particular the influence of probiotics and prebiotics on colorectal cancer and the role of phytoestrogens in the prevention of breast and prostate cancers.

View full text