Facilitators of and barriers to collaboration between universities and the food industry in nutrition research: a qualitative study

Background: Unhealthy food is one of the main risk factors for non-communicable diseases. Improved knowl- edge about healthy and sustainable food products requires nutrition research in collaboration between univer- sities and the food industry. Objective: To investigate the facilitators of and barriers to university–industry collaborations in nutrition research. Design: Semi-structured, individual interviews with five researchers in universities and five employees in the food industry were...