Agenda

Artificial Intelligence: Applications in Food and Nutrition Research

Artificial intelligence (AI) is a rapidly evolving area that offers unparalleled opportunities for progress and applications across the food and beverage ecosystem. In this session, presenters will provide an overview of the applications of AI in food and nutrition research. Additionally, we will hear about AI-based approaches currently being used by regulators and key stakeholders in advancing public health.

• Vince Sewalt, IFF – Moderator
• Benoit Lamarche, University of Laval
• Martin Weidmann, Cornell University
• Ernest Kwegyir-Afful, US FDA CFSAN
• Alexandra Johnston, Georgetown University

Advancing the USDA Roadmap on Ultra-Processed Foods 

The scientific underpinnings of ultra-processed foods are currently being evaluated by the Dietary Guidelines Advisory Committee with results expected by the end of 2024. Just last year, a Research Roadmap was issued by USDA-convened experts identifying key questions relating UPF to health – and a number of studies are now underway to address those gaps. In this session, speakers will review the current science and policy position of UPFs given developments over the last year. A panel of scientists will describe how their ongoing work addresses some of the USDA-identified gaps, and what questions will likely remain. Regulations around ultra-processed foods are in place in some parts of the world. The scientific underpinnings are currently being evaluated by the DGAC indicating the potential for a place in US dietary guidance. This session will allow stakeholders to understand the science that could shape dietary guidance and policy in the near-term.  

• William Yan, Health Canada (retired) - Moderator
• Julie Hess, US Department of Agriculture, ARS Grand Forks
• Kevin Hall, NIH National Institute of Diabetes and Digestive and Kidney
Diseases
• Kathleen Melanson, University of Rhode Island
• Vaselios Kontogiorgos, University of British Colombia

Resolving Scientific Disconnects

Despite the extensive body of evidence on LNCS, their safety and efficacy continue to be questioned. Speakers will address the seemingly contradictory reports, address the difference between hazard and risk assessments, and review the current body of evidence for the safety of these sweeteners. Included will be a review of the current science addressing the long-term use and efficacy of LNCS describing benefits such as added sugar replacement, sweet taste, weight loss and health.

• Ciaran Forde, University of Wageningen - Moderator
• John Sievenpiper, University of Toronto
• Felicia Wu, Michigan State University

From Lab to Application: Advancements in Dry Sanitation Technology

A sanitation program is a key component of a food processing facility’s food safety program and is a regulatory requirement for both FDA and USDA regulated products. When controlling microorganisms in a low-moisture environment, water is the enemy to food safety. Alcohol-based sanitizers can be used, however their use raises several safety concerns. Currently, there is a knowledge gap in the food industry regarding effective and safe low-water sanitation options. This session aims to explore emerging technologies for dry or low-water sanitation applicable to diverse dry food production and handling facilities.

• Chuck Czuprynski, University of Wisconsin – Moderator
• Lynn McLandsborough, University of Massachusetts Amherst
• Abby Snyder, Cornell University

FDA Update on Toxic Elements in Food

Heavy metals and toxic elements continue to command great interest from federal and state regulators, food companies, NGOs, and agricultural producers. FDA’s ongoing ‘Closer to Zero’ initiative will have significant impacts on all stakeholders especially once action limits are set. IAFNS is actively engaged in both research and outreach on these toxic elements in foods.

• Paul Hanlon, Abbott Nutrition - Moderator
• Kellie Casavale (O’Connell), US FDA CFSAN
• Conrad Choiniere, US FDA CFSAN

The Role of Food & Nutrition in Mood and Mental Health

The COVID 19 pandemic elevated consumer, industry, and practitioner attention to cognitive health – including elements of mood and mental health. In light of the Dietary Guidelines Advisory Committee’s decision to drop the question focused on mood and depression because of potential confounding by reverse-causality, this session will explore where mood fits cognitive constructs, how it is measured, and the knowns and unknowns related to how foods, nutrients, or supplements can support positive mood and mental health outcomes. This topic was dropped by the current DGAC due to reverse-causality, yet there is substantial interest in this science given new attention to mental health and mood both from the research and consumer spheres. In order for future DGA Committees to re-open the question, additional science may be needed. Understanding where the science stands now can support future policy decisions. 

• Drew Bremer, NIH Office of Nutrition Research – Moderator
• Aron Keith Barbey, University of Nebraska-Lincoln
• Patrice Hubert, Monell Chemical Senses Center
• Hayley Young, Swansea University

Amplifying Science: Perspectives from Scientists and Journalists

Mobilizing scientific knowledge is increasingly important as we seek to move research into the hands of technicians, scientists, and managers. Journalists play a crucial role in amplifying the impact of new knowledge by summarizing its significance for these, and for more mainstream, audiences.  This session will feature talks by esteemed researchers who are also expert science communicators. The researchers will be joined by a panel of food journalists to respond briefly to the talks after which IAFNS will open the floor to questions on science and media. 

• Johanna Dwyer, Tufts University – Moderator
• Ben Chapman, North Carolina State University
• Leigh Frame, George Washington University
• Steve Davies, Agri-Pulse
• Cheryl Hogue, Independent Journalist