Beneficial Live Dietary Microbes: Is it Time for Recommended Intakes?
September 28, 2023
Virtual, Event
Read more about Beneficial Live Dietary Microbes: Is it Time for Recommended Intakes?
USDA Webinar Series – Western Human Nutrition Research Center
October 11, 2023 – October 24, 2023
Virtual, Event
Read more about USDA Webinar Series – Western Human Nutrition Research Center
The Promise and Hype of AI: Where Are We – And Where Are We Going?
October 17, 2023
Virtual, USA
Despite questions around their responsible use, ChatGPT and other AI tools are currently being implemented from education to business to research, with even more transformational advances on the horizon.
Read more about The Promise and Hype of AI: Where Are We – And Where Are We Going?
Food Safety Extension Workshop
November 28, 2023
Virtual, Event
Join McGill University and IAFNS as we host a free extension webinar focused on Food Safety.
2023 Science Innovation Showcase
December 12, 2023 – December 14, 2023
Virtual, Event
This science-first and science-focused event brings together scientists from multiple sectors, at all stages of their careers from graduate students to professors, technical experts to CEOs.
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Join us on October 11 and October 24.
Webinar 1: Gut Microbiome, Nutrition, and Health
October 11
1:00 - 2:30 pm ET
Speakers: Mary Kable and Danielle Lemay
Webinar 2: Interaction of Diet, Stress, and Immune Function
October 24
1:00 - 2:30 pm ET
Speakers: Ryan Snodgrass and Kevin Laugero
This 2 part series is co-organized by IAFNS and researchers with the USDA Western Human Nutrition Research Center. Join current scientists as they share their latest research!
IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). Pending approval, CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of either the live or recorded viewing of each webinar.
This page will be updated with additional details.
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IAFNS Science Innovation Showcase - 2023
This science-first and science-focused event will bring together scientists from multiple sectors, at all stages of their careers from graduate students to professors, technical experts to CEOs. Attendees will have the opportunity to engage in dialogue and discussion on the data, the technology and science being applied across the food and beverage ecosystem. Join us to learn about future possibilities!
With an overarching theme of 'Food and Nutrition: Science for the Future,' the focus for the 2023 Science Innovation Showcase includes a diversity of topics. These topics include invited sessions with public sector leadership - including Government regulators. Additionally, the Showcase will include presentations from the next generation of scientists - graduate students and post-docs.
Looking to learn more? Here is the Executive Summary from the 2022 Science Innovation Showcase.
About the Showcase
Learn about the IAFNS Science Innovation Showcase - including what to expect with this virtual program.
Read More
Register
Registering is quick & easy! Discounted registration available for public sector scientists and IAFNS members.
Read More
Submit an Abstract
We invite you to share your science and present at the Innovation Sessions.
Read More
FAQs
Do you have questions?
Answers to frequently asked questions here!
Read More
Agenda
As Abstracted are accepted and Invited Sessions are confirmed, we will update the Agenda.
Read More
Advancing Science
Learn about who IAFNS is and our role in catalyzing science to advance public health.
Read More
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2015
EPA Workshop on Advancing Systematic Review for Chemical Advancement
December 16, 2015 – December 17, 2015
Arlington, Virginia, USA
This workshop featured presentations on the ongoing Systematic Review on caffeine being done by IAFNS.
Read more about EPA Workshop on Advancing Systematic Review for Chemical Advancement
Physical Activity and Energy Balance: Public Health Priorities for the Americas
November 9, 2015
Punta Cana, Dominican Republic
IAFNS and ILSI North Andean organized a session on “Physical Activity and Energy Balance: Public Health Priorities for the Americas.”
Read more about Physical Activity and Energy Balance: Public Health Priorities for the Americas
Characterizing Sodium and Potassium Intakes and Their Ratio in the American Diet
October 5, 2015
Nashville, Tennessee, USA
Dr. Reagan Bailey presented on “Characterizing Sodium and Potassium Intakes and Their Ratio in the American Diet” at the FNCE 2015 Poster Session.
Read more about Characterizing Sodium and Potassium Intakes and Their Ratio in the American Diet
Health Risk Assessment of Oral Exposure to Arsenic
September 26, 2015 – September 30, 2015
New Orleans, Louisiana, USA
The IAFNS Food & Chemical Safety Committee sponsored this session at the Environmental Mutagenesis and Genomics Society (EMGS) Annual Meeting.
Read more about Health Risk Assessment of Oral Exposure to Arsenic
The Safety of Sodium Reduction in the Food Supply: A Cross Discipline Balancing Act
September 22, 2015
Washington, DC, USA
This workshop was a collaboration between the IAFNS Technical Committees on Food Microbiology and Sodium.
Read more about The Safety of Sodium Reduction in the Food Supply: A Cross Discipline Balancing Act
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A Collaboration between the IAFNS Technical Committees on Food Microbiology and Sodium View the Published Workshop Proceedings
Workshop Summary
Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges. The workshop broadened the dialogue and presented what we have learned in the last 5 years since the release of the Institute of Medicine’s Strategies to Reduce Sodium Intake in the United States Report about the functional challenges with sodium reduction. Speakers included the USDA Undersecretary and Chief Scientist Catherine Woteki, PhD, and FDA Office of Food Additive Safety scientist, Kasey Heintz, and experts from the Monell Institute, academia, and industry. The workshop provided an opportunity for nearly 75 experts including microbiologists, food scientists, public health professionals, and nutritionists to come together and discuss current initiatives, potential technologies, and how their challenges vary between sectors. Attendees included experts from FDA, USDA, CDC, NIH, Health Canada, the New York City Department of Health, Institute of Medicine Food & Nutrition Board, American Heart Association, Academy of Nutrition and Dietetics, Institute of Food Technology, among others. The recommendation from the nutrition community has been to lower sodium in incremental steps so better taste acceptance is achieved in the lower sodium product. However, from a microbial food safety perspective, small changes in a product’s formulation requires that a new process validation is undertaken by the manufacturer for the new product formulation which requires sufficient time and resources depending on the product category. Discussion focused on the challenges faced when reducing or replacing sodium in foods, including technical challenges such as flavor profiles, unwanted chemical reactions and changes in texture; microbiological challenges such as decreasing water activity and reducing growth of pathogens and food spoilage organisms; and regulatory challenges and implications associated with replacing sodium chloride. Questions raised during the workshop wondered if consumers are willing to accept shorter shelf life for lower sodium levels and if an unintended consequence is increased food waste? In the effort to safely reduce sodium, the experts made recommendations on where scientific research is needed in order to make recommendations leading to improved public health. The workshop provided an outline of potential next steps in how to approach this enormous public health challenge in a systematic manner. With such a complex task at hand, even small steps are incredibly important and are the most realistic way to make progress.
Videos and Presentations
IAFNS experienced technical difficulties with the audio of the some of the presentations filmed during the workshop. The audio has been edited to elevate the quality as much as possible, but we apologize for any difficulty you have in hearing the presentations. Introductory Remarks from Moderators Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia Sodium Reduction – A Practical Path Forward Kasey Heintz, FDA CFSAN USDA Catherine Woteki, USDA
Non-Microbiological Functional Roles of Sodium in Food
Introduction to Functional and Quality Applications of Sodium Kathy Groves, Leatherhead Food Research Texture/Mouthfeel in Grain Products Janice Johnson, Cargill, Incorporated Salt Taste and Substitutes Paul Breslin, Monell Institute Regulatory Considerations (Claims / Standards of Identity) Kantha Shelke, Corvus Blue Case Study: Soup Patricia Zecca, Campbell Soup Company Case Study: Regulatory and Policy Considerations of Sodium Reduction in Dairy Foods Edith Wilkin, Leprino Foods Co. Case Study: Salt Substitutes Janice Johnson, Cargill, Incorporated Discussant Panel Moderated by Kathy Groves, Leatherhead Food Research
Microbiological Roles of Sodium in Food
Introduction: Salt and Sodium Preservatives for Microbiological Stability Michael Doyle, University of Georgia Processed (Cured and Deli) Meats Jeff Sindelar, University of Wisconsin-Madison Microbial Considerations in Reduced Sodium Cheese and Other Dairy Products Kathleen Glass, University of Wisconsin-Madison Functional Role of Sodium in Refrigerated Dough and Refrigerated Dough Spoilage and Waste Dave Domingues, General Mills Inc. Case Study: Meat Peter Taormina, Smithfield Foods Case Study: Cheese/Dairy Bill Graves, National Dairy Council Discussant Panel Moderated by Michael Doyle, University of Georgia Closing Remarks Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia
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