IAFNS Virtual Symposium on Risk Assessment of PFAS in Food

Virtual, Symposium

IAFNS is pleased to announce the second session in the symposium “Identifying Science Gaps for Risk Assessment of Per- and Polyfluoroalkyl Substances (PFAS) in Food”. This session will address risk characterization with a focus on exposure routes and toxicology, and will build on the first session on PFAS Analytical Methodology which was held June 23rd.

Read more about IAFNS Virtual Symposium on Risk Assessment of PFAS in Food

Intestinal Gases: Influence on Gut Disorders and the Benefits of Monitoring Production

Washington, DC, USA

Curious about the inner workings of the intestines in which the body interacts with the microbiome to influence gut function? Please join us for a webinar with Dr. Kyle Berean of the Royal Melbourne Institute of Technology (Australia), ATMO Biosciences and the University of New South Wales.

Read more about Intestinal Gases: Influence on Gut Disorders and the Benefits of Monitoring Production

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Past Events

Webinar Series: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions

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.

Read more about Webinar Series: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions

Webinar Series: Emerging Science — Leveraging Innovation to Address Technical Challenges of Reducing Sodium in Foods

Virtual, Event

Many food manufacturers and food service organizations have made commitments towards sodium reduction in their products and have introduced them into the market. There are many technical obstacles to reducing sodium in food products considering the functional roles of sodium-containing ingredients.

Read more about Webinar Series: Emerging Science — Leveraging Innovation to Address Technical Challenges of Reducing Sodium in Foods

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