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

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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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IAFNS is presenting at the American Society for Nutrition Annual Meeting - NUTRITION 2025 - and will showcase new work on funded projects.

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 Health
Maria 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

For more information on the NUTRITION 2025 conference, click here.

For more information on the presentation, email: mlatulippe@iafns.org

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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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2018

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