Workshop on Science-Based Principles for Food Classification Focused on Processing and Formulation to Support Public Health

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.

Read more about Workshop on Science-Based Principles for Food Classification Focused on Processing and Formulation to Support Public Health

The Role of the Gut Structure and Function in Health and Disease: The Celiac Disease Paradigm

Virtual, Event

The intestine is a critical site for interaction between the host and the external environment. Its complex structure plays key roles in selective absorption of nutrients or other dietary or environmental components, with implications for local and systemic effects which will be explored in this webinar.

Read more about The Role of the Gut Structure and Function in Health and Disease: The Celiac Disease Paradigm

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Register here!

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.

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

Registration

Register to join the Workshop.

Read More

FAQs

Answers to frequently asked questions here!

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Register here!

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.

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

Registration

Register to join the Workshop.

Read More

FAQs

Answers to frequently asked questions here!

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2020

Science Is Self-Correcting- but the Record Is Not. Opportunities for Improvement for Journals and Scientists

Washington DC, USA

In this webinar, invited experts will discuss some of the challenges that exist when attempts are made to correct the scientific record and highlight opportunities for the scientific community and journals to improve the corrections process.

Read more about Science Is Self-Correcting- but the Record Is Not. Opportunities for Improvement for Journals and Scientists

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                    [post_title] => 12th Vahouny Fiber Symposium
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