New AOCS Protein Digestibility Methods for Product Development Decisions
June 24, 2025
Virtual , Event
Read more about New AOCS Protein Digestibility Methods for Product Development Decisions
LNCS Stakeholder Dialogue and Exchange
November 12, 2025
Washington DC, USA
IAFNS annual invitation-only LNCS Stakeholder Dialogue and Exchange has been scheduled for Nov. 12th from 1-4 pm.
IFT FIRST Scientific & Technical Forum
July 14, 2025 – July 16, 2025
Chicago, USA
IAFNS will be presenting at the IFT FIRST Scientific & Technical Forum in Chicago July 14-16.
IAFP 2025
July 27, 2025 – July 30, 2025
Cleveland, OH
The IAFNS Food Microbiology Committee and Food & Chemical Safety Committee are presenting at the International Association for Food Protection 2025.
IAFNS at NUTRITION 2025
May 31, 2025 – June 3, 2025
Orlando, FL, USA
IAFNS will present at the American Society for Nutrition Annual Meeting – NUTRITION 2025 – and showcase new work on funded projects.
- Jasna Kovac, Penn State University
- Kristin Schill, UW-Madison
Monday, July 28 from 3:45-5:15PM
Speakers:
- Abby Snyder, Cornell University
- Martin Wiedmann, Cornell University
The IAFNS Food & Chemical Safety Committee is presenting:
Myth Busting - Safety of Food Additives and Ingredients ExpandMonday, July 28 from 8:30 - 10:00 a.m.
Speakers:
- Myths and Realities of Food Ingredient Safety, Dr. Craig Llewellyn - Principal Scientist, Exponent.
- Challenges & Approaches for Ensuring Safety of Existing Food Ingredients & Constituents, Dr. Steve Hermansky - Senior Science Advisor, FDA Human Foods.
- Association versus Causation, Myths and Realities, Dr. Dominik Alexander - President and Principal Epidemiologist, MetaMethod.
For more information on the IAFP 2025 Annual Meeting, click here
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Session Topic for NUTRITION 2025:
What is 'Gut Health'? From Research Concepts to Implementation. Expand"Gut health" has become a part of the common lexicon to describe health in a broader sense. In marketing campaigns, gut health is often a catchall phrase that can mean any number of health-promoting outcomes. While gut health lacks a clear definition, the term is increasingly used in human and veterinary medicine, but there are unanswered questions: Is gut health different from digestive health or GI health? What is the overall importance of gut health for individuals who do not have bowel disease? How should gut health be measured? For the latter, a variety of criteria have been proposed, but not yet agreed-upon. In this session, work by experts will be presented to shed light on what constitutes a healthy gut and how that is measured, with implications for scientific, industrial, and regulatory communities. Presented in collaboration with the International Scientific Association for Probiotics and Prebiotics (ISAPP).
Speakers:
Moderator Opening: Conceptualization of Gut Health: Historical Context and Current Thinking - A Physician's Perspective
Gary Wu, MD, University of Pennsylvania
Current Science of Nutrition and Gut HealthMaria Marco, PhD, University of California, Davis Measuring Gut Health - From Research to Practice
Cara Frankenfeld, PhD, Epidstrategies LLC
Panel will include time for Q&A
Associations Between Live Dietary Microbe Intakes and Health Outcomes, Analyses of the KHANES 2016-2020 Data Expand Abstract Submission ID: 2036119Abstract Title: Presenting Author: Yue Zhan
Poster Session: Nutritional Microbiology/Microbiome/Microbiome Nutrition (Poster Session)
Poster Session Date: 6/1/2025
Abstract
Objectives: The consumption of live microbes, beyond probiotics, is associated with health benefits.1,2 This study aimed to quantify live microbe intake in 2016-2020 South Korean National Health and Nutrition Examination Survey (KNHANES), and to investigate the associations between live microbe intake and health outcomes.
Methods: We developed a KNHANES live microbe classification system based on the Sanders system3 and divided KNHANES food codes that overlapped with NHANES into four categories: no live microbe or low (<104 CFU/g), medium (104-107 CFU/g), and high (>107 CFU/g) levels. Microbe data on various types of kimchi were obtained from World Kimchi Institute and data on other non-overlapping food codes were determined based on literature and authoritative reviews. We performed descriptive analyses on live microbe intakes among adults aged 19 y and older. We then conducted survey-weighted adjusted regression analyses to evaluate the relationship between live microbe intake and cardiometabolic health outcomes, controlling for age, sex, body mass index, household income, physical activity level, current smoking status, and alcohol intake.
Results: The mean daily intake of medium live microbe foods was 179.48 g in the South Korean population, while high live microbe foods averaged 122.49 g. Kimchi contributed a significant portion, with a mean intake of 102.44 g. An additional 100-g intake of medium or high live microbe-containing foods was associated with a lower C-reactive protein (coefficient: -0.006; 95% CI: -0.01, -0.002 mg/dL) and a lower weight (coefficient: 0.06; 95% CI: 0.041, 0.038 kg). The associations were significantly different among age groups. We did not find statistically significant associations between live microbe intake and other health outcomes.
Conclusions: This study provides new data on dietary intakes of live microbes and their potential health benefits in a nationally representative data set of South Korean adults.
Funding source: Institute for the Advancement of Food and Nutrition Sciences.
For more information on the NUTRITION 2025 conference, click here.
For more information on the presentation, email: science@iafns.org
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Learnings and Challenges Developing the Largest Gut Microbiome Discovery Platform — From Bench to Commercial Application
June 30, 2021
Virtual, Event
Ten years ago, two scientists had a hypothesis that the body’s glycemic response to food was personalized and due to not just food, but the person eating the food. To prove their hypothesis they conducted the largest nutrition trials ever conducted and demonstrated that the gut microbiome has meaningful predictive value.
Fungi in the Gut: An Overlooked Domain of the Human Microbiome
June 24, 2021
Virtual, Event
Join the IAFNS Gut Microbiome Committee and the nutrition science community for a dialogue with Dr. Joe F. Pierre of the University of Tennessee Health Science Center on his work elucidating the role of the gut mycobiome.
Read more about Fungi in the Gut: An Overlooked Domain of the Human Microbiome
2021 IAFNS Annual Meeting
June 16, 2021 – June 17, 2021
Virtual, Event
IAFNS 2021 Annual Meeting – Advancing Science for Impact.
IAFNS 2021 Annual Meeting Session 3
June 16, 2021
Virtual, Event
New Innovations in Food Allergy Testing and Patient Care.
Listening Session for PPP to Improve Food Safety Capacity Building
June 15, 2021
Virtual, Event
UMD-JIFSAN, IAFNS, and Structured Partnerships invite you to join us for a listening session as we look to establish a new Public-Private Partnership focused on Data Sharing to Improve Food Safety Capacity Building.
Read more about Listening Session for PPP to Improve Food Safety Capacity Building
- -Food supply and formulation decisions
- -Food for health promotion and disease management
- -New frontiers in food allergen management
- -Measurement of protein digestibility
- -Novel environmental controls for food safety - and more!
The IAFNS 2021 Annual Meeting will take place on June 16-17th, with an opening reception on June 15th.
ScheduleOpening Reception
Happy Hours
"Let's Talk!" Interviews
Discussion on COVID-19 and the Food Supply Chain 
Connecting Food and Agriculture
Food Innovation:10 Year Futurecasting
Learn about new members of the IAFNS community
Science Symposium
Nutrition Keynote
Barbara Schneeman, PhD, University of California, Davis (formerly FDA)
Wednesday, June 16th, 11:30am-12:15pm ET
Food Safety Keynote
Mindy Brashears, PhD, Texas Tech University (formerly USDA)
Thursday, June 17th, 10:00-10:45am ET
What's on Our Plates? The Role of Food in Maintaining Health and Managing Disease
Wednesday, June 16th, 12:30-1:45pm ET
Session and Presenter DetailsEnvironmental Controls for Food Safety: Managing Outside the Box
Wednesday, June 16th, 2:30-4:00pm ET
Session and Presenter DetailsNew Innovations in Food Allergy Testing and Patient Care
Wednesday, June 16th, 4:30-6:00pm ET
Session and Presenter DetailsLow- and No-Calorie Sweeteners: How Much is Too Much?
Thursday, June 17th, 11:30am-1:00pm ET
Session and Presenter DetailsAvoiding Health Flip-Flops in a Changing Food Supply
Thursday, June 17th, 2:00-3:30pm ET
Session and Presenter DetailsEstablishing in vitro Protein Digestibility as an Alternative to Animal Testing
Thursday, June 17th, 4:30-5:30pm ET
Session and Presenter DetailsQuestions? Email science@iafns.org
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Scientists estimate that food allergies affect at least 32 million Americans, including approximately 6 million children. The Centers for Disease Control and Prevention (CDC) report that food allergies in children have increased by 50 percent between 1997 and 2011, with an even higher increase for peanut allergies. Recent years have seen significant advances in understanding of responses to food allergens such as the development of dose-response models that hold promise for developing more informative labels on food packaging. This session will highlight new research and innovations to enhance food allergen risk assessment and management. These include novel, safe methods for accurate diagnosis of food allergies and severity, and new initiatives for optimizing large-scale research trials and enhancing patient care.
The Current US Food Allergen Regulatory LandscapeStefano Luccioli, MD
Senior Medical Advisor, Office of Food Additive Safety, FDA CFSAN The FARE Clinical Network: Advancing New Treatments and Preventive Therapies for Food Allergy Patients
Bruce Roberts, PhD
Chief Research Strategy and Innovation Officer, Food Allergy Research & Education (FARE) Opening the Allergy Black Box: The Path to Risk-Free Challenge Testing
Paul Kearney, PhD
Chief Scientific Officer, AllerGenis
Moderator:
Jason Hlywka, PhD
The Kraft Heinz Company
Continuing Education Hours: IAFNS is an approved Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.5 Continuing Professional Education units (CPEUs) for completion of this live session.
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