ArticleFood & nutrition research2021
Facilitators of and barriers to collaboration between universities and the food industry in nutrition research: a qualitative study.
Article in Food & nutrition research, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Norwegian food system actors' perspectives on participating in a cross-sector research partnership: a qualitative study.BMC nutrition · 2025Article
- NewTools: a novel collaboration across the Norwegian food system with the aim of developing tools for food system transformation.Public health nutrition · 2025Article
- Managing engagement among public, private and civil society actors participating in NewTools: a research partnership on food profiling.Public health nutrition · 2025Article
- Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study.BMC nutrition · 2024Article
- Reformulating ice cream to improve postprandial glucose response: an opportunity for industry to create shared value.Frontiers in nutrition · 2024Article
- Status of food colorants in India: conflicts and prospects.Journal fur Verbraucherschutz und Lebensmittelsicherheit = Journal of consumer protection and food safety · 2023Review
- Scientometrics Analysis of World Scientific Research of Pathology and Forensic Medicine.Iranian journal of pathology · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundUnhealthy food is one of the main risk factors for non-communicable diseases. Improved knowledge about healthy and sustainable food products requires nutrition research in collaboration between universities and the food industry.
objectiveTo investigate the facilitators of and barriers to university-industry collaborations in nutrition research.
designSemi-structured, individual interviews with five researchers in universities and five employees in the food industry were conducted in the Oslo region, Norway. Interviews were thematically analysed and guided by Braun and Clark.
resultsThis study showed positive experiences and attitudes towards a university-industry collaboration within nutrition research aiming for healthier food products. The main facilitators of good collaboration were common goals, the exchange of knowledge and the opportunity for research funding. Barriers to good collaboration were prejudices related to the food industry's goals and previous experiences of time-consuming projects. Interestingly, collaboration agreements were identified as both facilitators of and barriers to good collaboration.
conclusionStimulating university-food industry collaboration requires increased juridical assistance, provided that the lawyers involved understand the parties' interests and the need to balance those interests and safeguard mutual trust. In addition, the food industry must take a clearer role in their engagement in public health to improve their trustworthiness in relation to research results.
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