R&D DIETITIAN R&D DIETITIAN 26 27 essential than others. These skills include: • Communication — R&D dietitians often interact with individuals from diverse backgrounds and with varying levels of expertise in nutrition and food science. Effective communication requires the ability to tailor messages to suit the knowledge,interests,andpreferences of different audiences. This may involve simplifying complex concepts for lay audiences, using technical terminology with fellow researchers, or emphasizing different aspects of research findings depending on the audience’s interests. • Critical Thinking — Dietitians can critically evaluate scientific literature, assess the validity of research findings and apply evidencebased practices in dietetics. Critical thinking skills enable them to assess the credibility and relevance of research studies, considering factors such as study design, sample size, methodology, and potential biases. Furthermore, synthesizing this information in a way that would be applicable for product development. • Project Management — R&D professionals often need to juggle multiple projects at once. Therefore these dietitians must be adept at creating comprehensive project plans that outline project objectives, scope, deliverables, timelines, milestones, and resource requirements. This involves breaking down the project into manageable tasks, estimating time and resource allocations for each task, and developing a realistic project schedule. • Nutrition in the community and population health In addition, dietitians need practical training in the form of at least 1250 hours of supervised, hands-on training in food systems, disease management, population health, communications, and counselling. Some undergraduate programs include opportunities to complete the necessary practicum/ experiential components during study, while others do not. Finally, dietitians must pass the Canadian Dietetic Registration Examination (CDRE) in most provinces. For more information, please visit Dietitians of Canada. 4. R&D Dietitians Assist With Nutritional Labels Dietitians are often associated with working one-on-one with patients about their diets and setting up meal plans. However, there are so many other places where a dietitian can work, like R&D, of course! In addition to helping develop products many dietitians also help support companies with their nutrition claim reviews and substantiation processes. They use their expertise to analyze scientific data and determine whether a product’s claims about its nutritional value are accurate and supported by evidence. Fortunately, many software programs are available to support R&D professionals, such as Genesis R&D. This tool allows dietitians to create governmentcompliant Nutrition Facts panels by utilizing their information databases. With the help of these software programs, dietitians can assist in all aspects of product development, from concept to labelling to regulatory compliance. 5. R&D Dietitians Assist With Communication Strategies It is more than just the marketing department that communicates with the public. Companies have realized the importance of involving R&D dietitians in crafting communication strategies that educate consumers about the nutritional value of their food products. These professionals bring a wealth of knowledge about food and nutrition and can help companies create informative and engaging content that highlights the healthful aspects of various ingredients and how they contribute to overall well-being. The communication strategies developed by R&D dietitians can take many forms, such as blog posts, articles, infographics, and videos. Additionally, they may help tailor communication strategies to different consumer segments based on their nutritional needs, preferences and dietary goals. 6. R&D Dietitians Continuously Perform Research One of the core values and requirements for R&D Dietitians is ongoing professional development. This is because nutritional science is constantly evolving with new food research and studies taking place worldwide. For instance, a new research study could reveal that a particular food ingredient, when processed in a specific way, retains its nutritional value better. Armed with this knowledge, R&D Dietitians can suggest innovative changes to food manufacturing companies, adding an exciting and dynamic dimension to their profession. 7. R&D Dietitians Explore Food Regulations R&D dietitians have a strong understanding of food regulations, but it’s important to note that they change over time. What was acceptable yesterday may not be acceptable today. For example, in 2019, the Canadian Government introduced the Safe Food for Canadians Regulations (SFCR), which set out the requirements for all imported, exported, and inter-provincially traded food. The new packaging labels required an enlargement of the serving size and calories for easier reading, and the daily values were updated. As an R&D dietitian, they would have helped the company to make these changes. Dietitians stay updated with this information by following trade publications and signing up for news updates from government regulations. 8. R&D Dietitians Can Communicate, Translate Knowledge And Stay Organized Being an R&D dietitian requires a range of skills however there are a few which are more or product development, though a food science degree isn’t always required. In areas with few food science programs, professionals may come from other science disciplines. Additionally, health and wellness companies often hire formulators or rely on external food scientists. While a food science degree offers a firm advantage, industry experience often matters more. What a food science degree offers: • Knowledge of food macromolecules and their interactions. • Understanding of food processing and additives. • Experimental design and data recording skills. Nutrition Degrees Nutrition is a more widely recognized field, with larger university programs than food science. Many students aim to become Registered Dietitian Nutritionists (RDNs), a rigorous process that involves cooking and food service classes, providing practical lab work skills. Nutrition graduates often work as food technologists, using their knowledge of health trends and macromolecule benefits to develop products. They may lack food science’s technical background but bring unique strengths in health-focused product development. What a nutrition degree offers: • Insights into the health benefits of food components. • Knowledge of health trends and their applications. • Skills in weighing, processing, and recording food data. by Adam Yee Should I pursue a food science or nutrition degree? A couple of students have asked me about the similarities and differences between food science and nutrition degrees. At first, I thought of food science as focusing on food processing and nutrition as studying how food affects the body. While this distinction is generally true, these degrees can be interchangeable when it comes to entry-level jobs. Food Science Degrees A food science degree provides employers with expertise in the interactions of macromolecules (carbohydrates, proteins, fats) and critical factors like pH, brix, and energy in food production. Graduates often work in quality, production, microbiology, Dietitians can be found across the food industry, including in product development. Learn about what a dietitian is, the different areas they can work in, the challenges of finding a role in your field after graduation, and food philosophies with Jasmine Kwok, RD, Registered Dietitian, on the FoodGrads Podcast.
RkJQdWJsaXNoZXIy MTQyMDk=