Upcoming Events
Experimental Biology 2014
April 26, 2014 – April 30, 2014
San Diego, California, USA
Experimental Biology Saturday Morning Session — “Fortification and Health: Opportunities and Challenges”
April 26, 2014
San Diego, California, USA
Experimental Biology 2014 – Saturday Morning Session.
10th Vahouny Fiber Symposium
March 26, 2014 – March 28, 2014
Bethesda, Maryland, USA
The session titled “A Framework for Determining the Physiological Benefits of Fiber” was sponsored by the IAFNS Technical Committee on Carbohydrates.
2014 Society of Toxicology Annual Meeting
March 23, 2014 – March 27, 2014
Phoenix, Arizona, USA
Presentations on “Toxicology and Risk Assessment of Chemical Mixtures,” “Evaluation of Food-Relevant Chemicals in ToxCast Phase II,” and “In Vitro Bioactivity in ToxCast Assays for Fruit and Vegetable Extracts.”
Mid-America Food Processors Association 2014 Annual Meeting
March 5, 2014 – March 6, 2014
Columbus, Ohio, USA
Augmentation of the USDA National Nutrient Database: A Public-Private Partnership on “Branded Food Products Database for Public Health.”
Read more about Mid-America Food Processors Association 2014 Annual Meeting
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Past Events
IAFNS Protein Spring Committee Meeting
March 20, 2024
Virtual, Event
IAFNS will host its spring Protein Committee Meeting on March 20, 2024.
IAFNS Dietary Lipids Committee Meeting
March 19, 2024
Virtual, Event
The IAFNS Dietary Lipids Spring Committee Meeting will be held March 19, from 10:00 a.m. -12:oo p.m.
IAFNS Expert Dialogue on Sodium Reduction and Public Health
March 14, 2024
Washington, DC
The IAFNS Sodium in Foods & Health Implications Committee hosted an Expert Dialogue on sodium’s role in the food supply and opportunities to update current public health strategies for sodium reduction.
Read more about IAFNS Expert Dialogue on Sodium Reduction and Public Health
Translation of Nutrition & Cognitive Health Science: Understanding Stakeholder Strategies, Challenges and Needs
February 15, 2024
Virtual, Event
There is an opportunity to bridge the spheres of consumers and science, and help consumers better understand what can be achieved based on existing knowledge, and to meet consumers where they are to improve translatability.
Webinar Series: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions
January 31, 2024
Virtual, Event
Sodium reduction lies at the center of a complex world of taste, food safety, consumer perceptions and culinary solutions. Speakers will address the science behind taste and smell, while also exploring the various factors that influence consumers’ sodium perceptions and behaviors.
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