- The advance in the knowledge of the omic sciences has opened a new field towards personalized nutrition or precision nutrition. This can help to adapt dietary and nutritional recommendations to individual peculiarities.

- This approach raises some very interesting advantages, but also some important challenges and limitations. It is necessary to be able to cope with large epidemiological studies and joint analysis by integrating all the omics in the framework of nutritional epidemiology.

- Precision recommendations pose the risk of increasing inequalities.

- Genetic and epigenetic research in population studies contribute to highlight individual susceptibility but also, the potential for response to changes in the diet. They also open the door to analyzing the response to sensory stimuli. After many years of development of specific technology, the field opens up to great advances in the coming years.

- Food biotechnology offers the possibility of interesting developments with practical application in health and disease. However, under the current framework it is difficult to obtain the approval of new foods in the European context.

- It is necessary to provide reliable, verified information, based on available scientific evidence, in easy-to understand language so that citizens can make responsible and informed decisions. Many citizens distrust, if not reject the application of biotechnology in food.

- The new European legislation on food safety and the work developed by the European Food Safety Authority (EFSA) makes it easier for consumers to rely on the food they eat much more today. The practical application of allergen information in the catering and mass-catering sector still leaves unresolved issues.

- The modification of food composition in terms of salt, fat and sugar content is a challenge for both the food industry and the Horeca channel. In addition, it requires citizens to reeducate taste so they can adapt and thus, avoid adding these ingredients either when preparing those foods or on the plate.

- Gastronomy is a rising value and citizens express their interest and sensitivity for increased use of proximity products to their usual food basket and food consumption; Fresh, seasonal, more sustainable foods. Studies of consumer trends and consumer preferences confirm this trend.

- Gastronomy is culture, pleasure and sensitivity, but also invites to transgression and organoleptic and aesthetic provocation.

- Respecting the elite cuisine, it is also necessary to bring the sensory experience closer to citizens. People need to discover flavors and textures, in a framework of conviviality around the table and especially the youngest ones, cultivating culinary skills and gastronomic experience, taking care of the ingredient as well as food preparation and presentation, plate decoration and the overall environment for enjoying food consumption.

- Citizens need to be competent so they are able to make informed decisions when choosing foods and beverages in their usual diets and in specific occasions. In order achieve that goal, community nutrition will have to develop effective and attractive proposals to provide practical answers based on inter-sectoral and multidisciplinary collaboration, with the aim of promoting healthy and adequate diets at each stage of life, in environments that favor these good practices.

- Food sustainability, the preservation of culinary cultural heritage and the agri-food landscape are essential in the approach to a healthier diet and lifestyles with a projection into the future.

- The challenge of responding to different health problems is posed, so that the elimination of specific foods from the diet, the modification of textures or the adaptation of recipes do not prevent enjoyment of the modified gastronomic proposals. A challenge for mass-catering in different environments.

- The culinary experience in the classroom is a relevant tool to attract the interest of the little ones for foods that are not easily accepted and to favor, finally, acceptance and consumption.

- Dietary recommendations addressed to the youngest should be accompanied by reflections on educational models, experiences in the school environment and in the family in relation to food consumption; guiding and directing the food offer and the different consumption options, but respecting the quantity served, the food preferences and the quality of the ingredients.

- Nanotechnology and other advances in biotechnology, such as the knowledge of the microbiome, offer possibilities for the development of new foods, packaging and procedures, which are still timidly advancing, although in some cases they announce important perspectives of development and application. It is necessary to confirm the safe development with research on potential negative side effects, unwanted effects and possible toxicity.