The mission of the Bell Institute and its staff of doctorate-and master-level scientists and registered dietitians is to help in the development of food products and nutrition information.
With backgrounds in nutrition science, public health, clinical nutrition and food science, Bell Institute experts are a valuable resource for the business teams at General Mills, as well as for health professionals around the country.
Scientists in the Bell Institute contribute to research on whole grains, micronutrients and breakfast, and publish research and scientific articles in leading peer-reviewed journals.
In addition, the Bell Institute also supports health professional organizations, sponsors educational efforts, and develops client education materials and continuing education programs for health professionals.
