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Science Talk ’25
April 3, 2025 – April 4, 2025
Raleigh, NC, USA
Workshop on Science-Based Principles for Food Classification Focused on Processing and Formulation to Support Public Health
April 15, 2025
Washington DC, and Virtual
The IAFNS Working Group on Food Classification has initiated a project focused on the development of Science-Based Principles for Classifying Foods Based on Processing and Formulation to Support Public Health. The goal of this effort is to deliver statements (Principles) which researchers can agree are representative of the evidence required to classify foods based on processing and formulation.
American Oil Chemists’ Society Conference
April 27, 2025 – April 30, 2025
Portland OR, USA
Explore the latest science and technology impacting fats, edible oils, proteins, surfactants and related industries.
Innovations in Cleaning and Sanitation for Low-Moisture Foods
April 29, 2025 – April 30, 2025
Arden Hill, MN
Join us for this joint conference on cleaning and sanitation for low-moisture foods sponsored by IAFNS, IFSH and the Univ. of Wisconsin-Madison Food Research Institute.
Read more about Innovations in Cleaning and Sanitation for Low-Moisture Foods
A New Era in Reproducibility: The NIST Gut Microbiome Reference Material
April 29, 2025
Virtual , Event
Challenges with reproducibility and comparability across studies are among the greatest encountered across research fields including in studying gut health.
Read more about A New Era in Reproducibility: The NIST Gut Microbiome Reference Material
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The IAFNS Working Group on Food Classification has initiated a project focused on the development of Science-Based Principles for Classifying Foods Based on Processing and Formulation - to Support Public Health. The goal of this effort is to deliver statements (Principles) which researchers can agree are representative of the evidence required to classify foods based on processing and formulation.
Draft Principles for the classification of food based on processing and formulation will be presented and discussed at this Workshop.
Here is the Workshop agenda.
This event is organized by IAFNS Working Group on Science-Based Principles for Food Classification based on Processing and Formulation in Support of Public Health. This work is supported by the USDA National Institute of Food and Agriculture, AFRI project 1033399.
Workshop on Science-Based Principles for Food Classification
About the Workshop
Learn more about our Food Classification Workshop.
Read More
Agenda
Join the Workshop and Review Agenda.
Read More
FAQs
Answers to frequently asked questions here!
Read More
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2021
Food Safety & Science Across Canada – McGill University
September 28, 2021 – December 23, 2021
Virtual, Event
Join us on September 28 (9am – 11am ET) and explore Food Safety & Science Research at McGill University. This one session 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 – McGill University
JIFSAN-CFS3 Advisory Council Fall Webinar Series: USDA Global Branded Food Products Database
September 22, 2021
Virtual, Online Meeting
IAFNS, USDA, and GS1 US will represent the Public Private Partnership on the USDA Global Branded Food Products Database at the JIFSAN-CFS3 Advisory Council Fall Webinar Series.
Convergence of Circadian Rhythms and Gut Microbes: Maintaining the Metronome of Life
September 7, 2021
Virtual, Event
Join the IAFNS Gut Microbiome Committee and the nutrition science community on September 7 for a dialogue with Dr. Vanessa Leone of the University of Wisconsin-Madison on her work elucidating the role of the gut microbiome in maintaining circadian rhythms and metabolism.
Read more about Convergence of Circadian Rhythms and Gut Microbes: Maintaining the Metronome of Life
Reducing Sodium Intake – a Food Supply Approach
August 31, 2021
Virtual, Event
This virtual event originally aired on August 31, 2021 at 3 pm ET. This webinar has been and is approved by the Commission on Dietetic Registration for 1 CEU for Registered Dietitian Nutritionists.
Read more about Reducing Sodium Intake – a Food Supply Approach
Can We Agree? Dietary Guidance Related to Low- and No-Calorie Sweeteners in the US and Canada
August 26, 2021
Virtual, Event
This session offered clarity on the evidence review processes and rationale for dietary recommendations specific to Low- and No-Calorie Sweeteners, across the US and Canada, and considered other global approaches.
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