Upcoming Events
A NEW Research and Application-driven Cloud Resource for Precision Nutrition
November 22, 2021
Virtual, Event
Read more about A NEW Research and Application-driven Cloud Resource for Precision Nutrition
Food Safety & Science Across Canada – The University of British Columbia
November 18, 2021
Virtual, Event
Join us on November 18 (3pm – 430pm ET), and explore Food Innovation Research at the University of British Columbia. This session is one of our 4 part series on Food Safety & Science Across Canada. We are pleased to be collaborating with researchers from the following universities: McGill University, University of Manitoba, University of British Columbia, Dalhousie University.
Read more about Food Safety & Science Across Canada – The University of British Columbia
Members-Only Webinar: Closer to Zero: Action Plan for Reducing Exposure to Toxic Elements
November 4, 2021
Virtual, Event
The Future of Personalized Nutrition: A Diet Personalized to Your Unique Metabolism and Microbiome
October 14, 2021
Virtual, Event
Join IAFNS on October 14, 2021 for this webinar with Dr. Sarah Berry of King’s College London in which she will explore the role that the micriobiome plays in shaping our unique responses to food relative to ‘what’ we eat, ‘who’ we are and ‘how’ we eat, from the ZOE PREDICT studies.
Food Safety & Science Across Canada – University of Manitoba
October 13, 2021
Virtual, Event
Join us on October 13 (3pm – 430pm ET) and explore Food and Nutrition Science Research at the University of Manitoba. This session is one of our 4 part series on Food Safety & Science Across Canada. We are pleased to be collaborating with researchers from the following universities: McGill University, University of Manitoba, University of British Columbia, Dalhousie University.
NOTE: If you registered for our first webinar on Sept 28, we have already registered you for this session in the series.
Read more about Food Safety & Science Across Canada – University of Manitoba
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2017
11th Vahouny Fiber Symposium
June 15, 2017 – June 16, 2017
Bethesda, MD, US
The 11th Vahouny Fiber Symposium, which covers the latest in fiber science, regulation, and policy.
Diet and the Microbiome
June 13, 2017 – June 14, 2017
Bethesda, MD, USA
This Workshop will help to improve rigor and reproducibility in research on the colonic microbiome and identify important dietary information that should be reported and parameters to consider in study design.
World Conference on Research Integrity
May 29, 2017
Amsterdam, Netherlands
This presentation will provide an overview of the expansive range of activities on scientific integrity in the United States among five sectors.
Food for Health Workshop – Canadian Nutrition Society Annual Meeting
May 25, 2017
Montreal, Canada
Behavioural Economics and Cost Benefit Analysis in Food, Agriculture and Health Systems
Read more about Food for Health Workshop – Canadian Nutrition Society Annual Meeting
ASTA Annual Meeting
April 24, 2017
Austin, Texas, USA
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food-for-health-workshop-canadian-nutrition-society-annual-meeting [to_ping] => [pinged] => [post_modified] => 2018-08-10 20:31:34 [post_modified_gmt] => 2018-08-10 20:31:34 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafnsconnect.wpengine.com/?post_type=event&p=2468 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 2421 [post_author] => 343 [post_date] => 2017-04-04 20:21:09 [post_date_gmt] => 2017-04-04 20:21:09 [post_content] =>Speakers:
Nancy Bontempo, PhD, Mondelez International
Delia Murphy, IAFNSBackground:
This presentation will provide an overview of the results of two IAFNS sponsored research projects: “Correlation of surrogate bacteria and Salmonellae for validation of spice/herb pathogen reduction processes” and “Protocol and surrogate validation for the inactivation of Salmonella on whole black peppercorns and cumin seeds.”The projects used four spices, oregano, onion powder, whole black peppercorns, and whole cumin seeds, and focused on evaluating the usefulness of surrogate bacteria for validation of irradiation as a decontamination processes, and developing validated protocols for inactivation of Salmonella using ethylene oxide fumigation and dry steam (vacuum-assisted) treatment. The American Spice Trade Association provided an unrestricted grant to help fund these research projects.
This work is supported by the IAFNS Food Microbiology Committee.
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