The science of Nutrition and Dietetics plays a critical role in improving individual and public health through Research and Development (R&D) and innovation. R&D activities in nutrition science began with the discovery of vitamins and minerals in the historical process, and have evolved into innovative areas such as the development of functional foods (probiotics, prebiotics), combating chronic diseases such as obesity and diabetes, food safety, and personalized nutrition. Randomized controlled trials, case-control, cohort and cross-sectional studies, as well as observational designs are widely used in nutrition research. 24-hour food consumption, food consumption frequency questionnaires, anthropometric measurements, and biochemical analyses used in the data collection process are increasingly utilizing mobile applications and wearable technologies. Artificial intelligence and digital health technologies facilitate diet tracking and monitoring of health parameters while providing more objective data. Furthermore, innovative educational methodologies such as fortified foods aimed at addressing micronutrient deficiencies and gamification in nutrition education are also significant achievements of R&D activities. In the field of Nutrition and Dietetics, R&D is critical for improving healthy living standards, ensuring food safety, and preventing diseases. Today, R&D investments have great potential to provide innovative solutions in the field of nutrition science and dietetics and to improve public health, and will provide sustainable and accessible nutrition solutions for personalized nutrition in the future through multidisciplinary approaches.