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Food Classification Workshop
May 16, 2023 – May 17, 2023
Washington, DC
Metascience 2023 Conference
May 9, 2023 – May 10, 2023
Washington, United States
The scientific community is making a conscious shift towards transparency in science and is seeking prescriptive ideas on how the research process can be improved. The Metascience 2023 Conference will bring together researchers and stakeholders to share ideas to make meaningful change to the practice of research and foster a culture of continuous experimentation and improvement.
Food for Health Workshop 2023 – Advancing Foods Systems Sustainability
May 4, 2023
Quebec, Canada
IAFNS is pleased to partner with the Canadian Nutrition Society and offer this pre-conference workshop.
The 2023 Food for Health Workshop, Advancing Foods Systems Sustainability, aims to provide an overview of the relevance and important of food systems, while considering diverse perspectives of multiple stakeholders (government, academics, industry, health care professionals, consumers) to consider the ideas that will help to advance the sustainability of food systems.
Read more about Food for Health Workshop 2023 – Advancing Foods Systems Sustainability
Dietary Sweetness & Body Weight: What Do We Know and Where Do We Go From Here?
April 20, 2023
Virtual, Event
This webinar presents the outcomes of the evidence map and scoping review and a high-level overview of the development, methodology and validation of taste databases.
Read more about Dietary Sweetness & Body Weight: What Do We Know and Where Do We Go From Here?
Low- and No-Calorie Sweeteners Stakeholder Exchange 2023
April 11, 2023
Washington , DC
IAFNS convened organizations with similar interests, research or positions to participate in an open dialogue during our annual stakeholder exchange.
Read more about Low- and No-Calorie Sweeteners Stakeholder Exchange 2023
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Considerations for Formulation and Degree of Processing in Food Classification Systems that Support Research
About the Food Classification Workshop
Learn more!
Read More
Register
Registration is open to all.
Read More
Q & A
Answers to frequently asked questions here!
Read More
How Does The Institute for the Advancement of Food and Nutrition Sciences Work?
By bringing together scientists from the public sector and the private sector we deliver science with impact. Together we can enable solutions that lead to positive change across the entire food and beverage ecosystem.
Learn more about our process for identifying research needs, ensuring public health benefit and conducting research with Scientific Integrity.
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Considerations for Formulation and Degree of Processing in Food Classification Systems that Support Research
About the Food Classification Workshop
Learn more!
Read More
Register
Registration is open to all.
Read More
Q & A
Answers to frequently asked questions here!
Read More
How Does The Institute for the Advancement of Food and Nutrition Sciences Work?
By bringing together scientists from the public sector and the private sector we deliver science with impact. Together we can enable solutions that lead to positive change across the entire food and beverage ecosystem.
Learn more about our process for identifying research needs, ensuring public health benefit and conducting research with Scientific Integrity.
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2024
Webinar Series: Lessons Learned — Opportunities and Challenges to Monitoring Sodium in the Food Supply
January 24, 2024
Virtual, Event
Monitoring sodium in the food supply to evaluate progress against voluntary sodium reduction targets is the focus of this webinar.
Webinar Series: Continuous Improvement — What Manufacturers are Doing to Reduce Sodium in Food Products
January 23, 2024
Virtual, Event
Sodium reduction initiatives date back to the 1970s and have impacted many types of products including bread, soups and canned food products, seasoning blends, savory snacks and more. However, as the food supply and consumer behaviors evolve, more work is needed to further reduce sodium.
Webinar Series: What’s New — Sodium Intake and Public Health Today
January 22, 2024
Virtual, Event
This webinar will present recent data on the public health impact of consuming excess sodium, the FDA’s approach to address sodium reduction, and how federal agencies track sodium in the food supply.
Read more about Webinar Series: What’s New — Sodium Intake and Public Health Today
Joint IAFNS-IFT Webinar: Food Innovations Using Fiber and Non-Digestible Carbohydrates for Health Benefits
January 9, 2024
Virtual, Event
This free webinar enables food product developers to formulate using fibers that deliver human health benefits.
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[post_title] => Webinar Series: Continuous Improvement -- What Manufacturers are Doing to Reduce Sodium in Food Products
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[post_title] => Webinar Series: What’s New -- Sodium Intake and Public Health Today
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The webinar is a collaboration between the Institute of Food Technologists (IFT) and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).
Presenters in the webinar include:
Joanne Slavin, University of Minnesota
Paula Trumbo, Retired FDA
Bruce Hamaker, Purdue University
Nicola McKewon, Boston Univ &
Kara Livingston Staffier, Consultant
Hannah Holscher, University of Illinois Urbana-Champaign
McKeown Handout
Holscher Handout
This webinar enables food product developers to formulate using fibers that deliver human health benefits. Experienced academic and regulatory experts will address how to determine whether a specific "added" fiber has a human health benefit and can be counted as fiber on the label, whether it has a "prebiotic" effect. The webinar also explores the advantages of blending fibers such as for a medical food application, as well as introduce tools to help you evaluate digestive tolerance and select a fiber with demonstrated human health effects through randomized clinical trials.
The webinar is a collaboration between the Institute of Food Technologists (IFT) and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).
This project was supported by the IAFNS Carbohydrates Committee.
[post_title] => Joint IAFNS-IFT Webinar: Food Innovations Using Fiber and Non-Digestible Carbohydrates for Health Benefits
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[post_title] => Webinar Series: Lessons Learned -- Opportunities and Challenges to Monitoring Sodium in the Food Supply
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