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Webinar Series: Lessons Learned — Opportunities and Challenges to Monitoring Sodium in the Food Supply
January 24, 2024
Virtual, Event
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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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.
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2021
A NEW Research and Application-driven Cloud Resource for Precision Nutrition
November 22, 2021
Virtual, Event
This webinar introduces a knowledgebase approach for linking diet with health outcomes in the pursuit of personalized nutrition.
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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