Personalizing foods for health and preference

J. Bruce German, Chahan Yeretzian, Heribert J. Watzke

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


A major initiative taken to increase the value to the consumers by personalizing diet and health in food products is discussed. It is found that consumer goods have become increasingly individualized over the past 50 years and the scientific knowledge of genetics, diet and metabolism will bring similar personal values to foods and health. Basic difference among individuals that relate diet and health include phenotypic variation in humans, genetics, environment and metabolic memory. The key to foods for metabolic health and delight will be to understand the differences among consumers, discover technologies that distinguish these differences. Consumers need to take responsibility for pursuing self knowledge of foods and health.

Original languageEnglish (US)
Pages (from-to)26-31
Number of pages6
JournalFood Technology
Issue number12
StatePublished - Dec 2004

ASJC Scopus subject areas

  • Food Science


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