Phytochemicals are naturally occurring bioactive compounds found in plant foods, but while some aspects of their role in food and nutrition are well established, others continue to emerge. In this session, Michael Netzel explores the science behind phytochemicals, with a particular focus on polyphenols and anthocyanins, including their biological activity, food sources and potential health benefits. He will also examine emerging applications including advanced delivery systems, microbiome-activated polyphenols and intelligent packaging that uses anthocyanins to indicate food spoilage. This presentation provides an overview of where phytochemical science stands today and the opportunities it may offer for nutrition, food innovation and future food systems.