A Nutrition Scientist investigates the metabolic and physiological responses of the body to foods and nutrients. The nutrition scientist may use expertise from the fields of molecular biology, biochemistry, physiology and genetics or other underpinning scientific knowledge. They aim to understand the factors that determine requirements for energy and specific nutrients, the sequence of steps through which ingested substances are digested and change from one form to another in the body, how food related chemicals can cause or prevent disease or may affect risk factors. Their work may contribute to understanding of pathological or healthy processes in humans and other animals. Nutrition Scientists will typically work in a research role in academia/food industry/research institutes etc.
Updated June 2020