IAFNS at IFT FIRST

In a world of competing priorities, learn how to develop innovation and reformulation strategies that will last - improving nutrient profiles (reducing sugar/salt/unhealthy fats, increasing fiber) while navigating the challenges of ultra-processed food classifications.

Participants at this Institute of Food Technologists Workshop will learn strategies for formulating for different nutrient priorities, practical applications for improving a product’s nutrition profile and how to navigate the challenges of ingredient misperceptions and food classification systems.

Instructors:

Wendelyn Jones, Executive Director of the Institute for the Advancement of Food & Nutrition Sciences (IAFNS)

Farida Mohamedshah, Senior Food, Nutrition, Policy & Regulatory Professional

Martha Belury, Professor and Chair, Food Science and Technology at The Ohio State University

Youngsoo Lee, Associate Professor at Washington State University

Soo-Yeun Lee, Director of School of Food Science at Washington State University

Ariel Garsow, Scientific Program Manager, IAFNS

This work is supported by the IAFNS Sodium in Food & Health Implications Committee.

Panelists from Asia, Europe, Latin America and the US will engage in an interdisciplinary conversation connecting the dots between subject-matter-experts as they focus on challenging questions facing the global food system.

Discussion will touch on 9 Principles for Science-Based Food Classification Systems Focused on Processing and Formulation.

This work is supported by the IAFNS Food Classification Working Group.