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Filter

Past Events

IAFNS at IAFP 2026

July 26, 2026 – July 29, 2026

New Orleans, Louisiana

IAFNS Food Microbiology and Food Chemical Safety Committees are hosting sessions for the 2026 International Association for Food Protection Annual Meeting in New Orleans, Louisiana.

Read more about IAFNS at IAFP 2026

IAFNS at NUTRITION 2026

July 25, 2026 – July 28, 2026

National Harbor, Maryland

IAFNS-supported research on fiber and gut-related outcomes in children will be presented at Nutrition 2026, the American Society of Nutrition’s conference at National Harbor, Maryland.

Read more about IAFNS at NUTRITION 2026

BARD Workshop

July 22, 2026 – July 23, 2026

Washington, DC

This collaborative workshop will focus on keeping food innovation’s promise to improve human and planetary health through research and development.

Read more about BARD Workshop

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IAFNS Food Microbiology Committee and IAFNS Food Chemical Safety Committee are organizing the following sessions at the 2026 International Association for Food Protection Annual Meeting at the New Orleans Ernest N. Morial Convention Center.

					
Balancing Innovation and Consumer Expectations: Aligning Food Safety and Building Trust Roundtable

											
					
Monday, July 27, 8:30-10:00 am CT.




For food safety professionals, the convergence of sustainability goals and shifting consumer expectations requires proactive adaptation of hazard analyses, verification methods, and communication approaches to address these changes. This roundtable will provide an interactive forum to explore emerging risks, share perspectives, and identify strategies to build trust while advancing food safety.


 


Speakers:


Jason Jacobs, M.Jur., Beechnut


Meredith Carothers, MPH, USDA FSIS


Ben Chapman, PhD, NC State


Sam Alcaine, PhD, IDFA


Mark Moorman, PhD, Retired FDA

					
Food Safety Management in Fermented Food Production

											
					
Wednesday, July 29, 1:30-3:30 pm CT.




This session will open with an overview of fermentation processes and food safety risks, identifying data gaps and priority concerns. Subsequent talks will address commodity-specific issues in fermented vegetables, dairy and plant-based analogs, and fermented meats. Presentations will examine validation and shelf-life studies, corrective actions when processes fail, and case studies that highlight both problems and solutions. With an applied science perspective, this session will provide actionable strategies and practical pathways for improved risk management in the expanding world of traditionally fermented products.


Moderators: 

Kathy Glass, PhD, University of Wisconsin-Madison

Laurie Post, PhD, Deibel Laboratories

Speakers:


Maria Marco, PhD, UC Davis


David Bean, PhD, Federation University Australia


Jennifer Wages, PhD, Tyson Foods


Sam Alcaine, PhD, IDFA

					
Food Chemical Safety Assessment: How & Why

											
					Tuesday, July 28, 2:30-3:30 pm CT.
Concerns about the safety of food ingredients have heightened, as evidenced by FDA action and US State Legislative activities on food and color additives. Food additives and ingredients must undergo a stringent food chemical safety assessment before being allowed on the market. The Generally Recognized as Safe (GRAS) pathway for regulatory acceptance has been under increasing scrutiny in the public and private sectors. A rarely known fact is that the GRAS pathway mandates the same safety standard as the FDA requires for a Food Additive or Color Additive Petition. This session will lead off with an introduction to the basic principles of food toxicology, insights into the FDA's Food Chemical Safety programs, and a practical presentation on how a GRAS determination is performed.


Moderator: Paul Hanlon, PhD, Abbott Nutrition


Speakers:


Craig Llewelyn, PhD, J.S. Held LLC


Norb Kaminski, PhD, Michigan State University


Kristi Muldoon Jacobs, PhD, Director, Office of Premarket Additive Safety, FDA

					
Keep It Simple: Building Achievable Pathways to Improve Food Safety

											
					
Date/Time: Wednesday, July 29, 10:45am-12:15pm CT


Current global food safety standards and regulatory frameworks promote the adoption of the most stringent regulations even in settings where resources are limited and these standards may not be realistic given constraints. This roundtable will discuss the development of a more realistic pathway or pathways to ensuring food safety amongst the public and new and informal business owners who may have limited experience with food safety particularly in low resource settings where access to effective methods of mitigating food safety risks are limited.


Moderators: 

Jeff LeJune, PhD, FAO

Dima Faour-Klingbeil, PhD, Michigan State University

Panelists:


    

  • Caroline Smith DeWaal, JD, Center for Strategic and International Studies
    • 

  • Constanza Vergara Escobar, BS, Chilean Undersecretariat of International Economic Relations (SUBREI)
    • 

  • Deon Mahoney, MS, Adjunct the University of Queensland
    

    • 

  • Matthew Stasiewicz, PhD, University of Illinois
    • 

  • Rose Omari, PhD, Science and Technology Policy Research Institute, Ghana
    • 

  • Tia Glave, BS, Catalyst Food Leaders
    • 



Co-organizers: Markus Lipp, PhD, FAO; Ariel Garsow, PhD, IAFNS


 




 


 

	
For more information about the IAFP 2026 Annual Meeting, click here.


 



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                    [post_title] => IAFNS at NUTRITION 2026
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                    [post_title] => BARD Workshop
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                    [post_title] => IAFNS at Advances in Food & Beverage Testing 2026
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IAFNS will present at a pre-event workshop "Fat and Fiber, Salt and Sugar: Formulating for a Healthier Future Workshop." Additionally, IAFNS will present at the Scientific & Technical Forum at IFT FIRST Annual Event and Expo in the session "Regulations on Processed Foods: Exploring the Impact on the Global Food Industry."

					
Fat and Fiber, Salt and Sugar: Formulating for a Healthier Future Workshop

											
					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.

					
Regulations on Processed Foods: Exploring the Impact on the Global Food Industry

											
					
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.

	
For more information about IFT FIRST, click here.



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IAFNS Food Microbiology Committee and IAFNS Food Chemical Safety Committee are organizing the following sessions at the 2026 International Association for Food Protection Annual Meeting at the New Orleans Ernest N. Morial Convention Center.

					
Balancing Innovation and Consumer Expectations: Aligning Food Safety and Building Trust Roundtable

											
					
Monday, July 27, 8:30-10:00 am CT.




For food safety professionals, the convergence of sustainability goals and shifting consumer expectations requires proactive adaptation of hazard analyses, verification methods, and communication approaches to address these changes. This roundtable will provide an interactive forum to explore emerging risks, share perspectives, and identify strategies to build trust while advancing food safety.


 


Speakers:


Jason Jacobs, M.Jur., Beechnut


Meredith Carothers, MPH, USDA FSIS


Ben Chapman, PhD, NC State


Sam Alcaine, PhD, IDFA


Mark Moorman, PhD, Retired FDA

					
Food Safety Management in Fermented Food Production

											
					
Wednesday, July 29, 1:30-3:30 pm CT.




This session will open with an overview of fermentation processes and food safety risks, identifying data gaps and priority concerns. Subsequent talks will address commodity-specific issues in fermented vegetables, dairy and plant-based analogs, and fermented meats. Presentations will examine validation and shelf-life studies, corrective actions when processes fail, and case studies that highlight both problems and solutions. With an applied science perspective, this session will provide actionable strategies and practical pathways for improved risk management in the expanding world of traditionally fermented products.


Moderators: 

Kathy Glass, PhD, University of Wisconsin-Madison

Laurie Post, PhD, Deibel Laboratories

Speakers:


Maria Marco, PhD, UC Davis


David Bean, PhD, Federation University Australia


Jennifer Wages, PhD, Tyson Foods


Sam Alcaine, PhD, IDFA

					
Food Chemical Safety Assessment: How & Why

											
					Tuesday, July 28, 2:30-3:30 pm CT.
Concerns about the safety of food ingredients have heightened, as evidenced by FDA action and US State Legislative activities on food and color additives. Food additives and ingredients must undergo a stringent food chemical safety assessment before being allowed on the market. The Generally Recognized as Safe (GRAS) pathway for regulatory acceptance has been under increasing scrutiny in the public and private sectors. A rarely known fact is that the GRAS pathway mandates the same safety standard as the FDA requires for a Food Additive or Color Additive Petition. This session will lead off with an introduction to the basic principles of food toxicology, insights into the FDA's Food Chemical Safety programs, and a practical presentation on how a GRAS determination is performed.


Moderator: Paul Hanlon, PhD, Abbott Nutrition


Speakers:


Craig Llewelyn, PhD, J.S. Held LLC


Norb Kaminski, PhD, Michigan State University


Kristi Muldoon Jacobs, PhD, Director, Office of Premarket Additive Safety, FDA

					
Keep It Simple: Building Achievable Pathways to Improve Food Safety

											
					
Date/Time: Wednesday, July 29, 10:45am-12:15pm CT


Current global food safety standards and regulatory frameworks promote the adoption of the most stringent regulations even in settings where resources are limited and these standards may not be realistic given constraints. This roundtable will discuss the development of a more realistic pathway or pathways to ensuring food safety amongst the public and new and informal business owners who may have limited experience with food safety particularly in low resource settings where access to effective methods of mitigating food safety risks are limited.


Moderators: 

Jeff LeJune, PhD, FAO

Dima Faour-Klingbeil, PhD, Michigan State University

Panelists:


    

  • Caroline Smith DeWaal, JD, Center for Strategic and International Studies
    • 

  • Constanza Vergara Escobar, BS, Chilean Undersecretariat of International Economic Relations (SUBREI)
    • 

  • Deon Mahoney, MS, Adjunct the University of Queensland
    

    • 

  • Matthew Stasiewicz, PhD, University of Illinois
    • 

  • Rose Omari, PhD, Science and Technology Policy Research Institute, Ghana
    • 

  • Tia Glave, BS, Catalyst Food Leaders
    • 



Co-organizers: Markus Lipp, PhD, FAO; Ariel Garsow, PhD, IAFNS


 




 


 

	
For more information about the IAFP 2026 Annual Meeting, click here.


 



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