Bassaganya-Riera JBerry EMBlaak EEBurlingame Ble Coutre Jvan Eden WEl-Sohemy AGerman JBKnorr DLacroix CMuscaritoli MNieman DCRychlik MScholey ASerafini M2023-07-102023-09-042020-11-262023-07-102023-09-042020-02-09FRONTIERS IN NUTRITION, 2021, 72296-861Xhttp://hdl.handle.net/10179/19846(c) The Author/sFive years ago, with the editorial board of Frontiers in Nutrition, we took a leap of faith to outline the Goals for Nutrition Science - the way we see it. Now, in 2020, we can put ourselves to the test and take a look back. Without a doubt we got it right with several of the key directions. To name a few, Sustainable Development Goals (SDGs) for Food and Nutrition are part of the global public agenda, and the SDGs contribute to the structuring of international science and research. Nutritional Science has become a critical element in strengthening work on the SDGs, and the development of appropriate methodologies is built on the groundwork of acquiring and analyzing big datasets. Investigation of the Human Microbiome is providing novel insight on the interrelationship between nutrition, the immune system and disease. Finally, with an advanced definition of the gut-brain-axis we are getting a glimpse into the potential for Nutrition and Brain Health. Various milestones have been achieved, and any look into the future will have to consider the lessons learned from Covid-19 and the sobering awareness about the frailty of our food systems in ensuring global food security. With a view into the coming 5 years from 2020 to 2025, the editorial board has taken a slightly different approach as compared to the previous Goals article. A mind map has been created to outline the key topics in nutrition science. Not surprisingly, when looking ahead, the majority of scientific investigation required will be in the areas of health and sustainability. Johannes le Coutre, Field Chief Editor, Frontiers in Nutrition.CC BYhttps://creativecommons.org/licenses/by/4.0/technologyhealthfood systemsustainabilitynutrition sciencesJournal article10.3389/fnut.2020.606378444543Massey_Dark1001 Agricultural Biotechnology1111 Nutrition and Dietetics