Upcoming Events
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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BY wp_posts.ID ORDER BY wp_postmeta.meta_value DESC LIMIT 20, 5 [posts] => Array ( [0] => WP_Post Object ( [ID] => 33254 [post_author] => 291 [post_date] => 2023-11-08 16:45:12 [post_date_gmt] => 2023-11-08 21:45:12 [post_content] => [post_title] => Webinar Series: Lessons Learned -- Opportunities and Challenges to Monitoring Sodium in the Food Supply [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => lessons-learned-opportunities-and-challenges-to-monitoring-sodium-in-the-food-supply [to_ping] => [pinged] => [post_modified] => 2024-02-05 14:19:51 [post_modified_gmt] => 2024-02-05 19:19:51 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafns.org/?post_type=event&p=33254 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [1] => WP_Post Object ( [ID] => 33399 [post_author] => 291 [post_date] => 2023-11-20 11:30:46 [post_date_gmt] => 2023-11-20 16:30:46 [post_content] => [post_title] => Webinar Series: Continuous Improvement -- What Manufacturers are Doing to Reduce Sodium in Food Products [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => continuous-improvement-what-manufacturers-are-doing-to-reduce-sodium-in-food-products [to_ping] => [pinged] => [post_modified] => 2024-02-05 14:13:11 [post_modified_gmt] => 2024-02-05 19:13:11 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafns.org/?post_type=event&p=33399 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 33282 [post_author] => 291 [post_date] => 2023-11-13 10:39:04 [post_date_gmt] => 2023-11-13 15:39:04 [post_content] => [post_title] => Webinar Series: What’s New -- Sodium Intake and Public Health Today [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed 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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-ChampaignMcKeown 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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2014
Food for Health Workshop at the Canadian Nutrition Society Annual Meeting
June 5, 2014
St. John’s, Newfoundland, Canada
Principles and Philosophies for Development of Ongoing Public-Private Partnerships to Support Food-Health Research.
Read more about Food for Health Workshop at the Canadian Nutrition Society Annual Meeting
2014 American College of Sports Medicine Annual Meeting
May 29, 2014
Orlando, Florida, USA
The IAFNS Committee on Energy Balance & Active Lifestyle contributed to the development of this scientific session on “The Science of Energy Balance: A Model for Weight Management Intervention.”
Read more about 2014 American College of Sports Medicine Annual Meeting
2014 National Nutrient Databank Conference
May 14, 2014 – May 17, 2014
Portland, Oregon, USA
Augmentation of the USDA National Nutrient Database: A Public-Private Partnership on “Branded Food Products Database for Public Health.
American Oil Chemists’ Society Annual Meeting & Expo
May 5, 2014
San Antonio, Texas, USA
An Evidence-Based Overview of PHOs and Coronary Heart Disease Risk.
Read more about American Oil Chemists’ Society Annual Meeting & Expo
American Spice Trade Association Annual Meeting and Exhibits
April 27, 2014 – April 30, 2014
Dana Point, California, USA
The IAFNS Technical Committee on Food Microbiology presented two studies on spices that the committee is currently funding.
Read more about American Spice Trade Association Annual Meeting and Exhibits
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