At the Institute for the Advancement of Food and Nutrition Sciences research serves as the foundation for our actions. See our current grant opportunities below.
Current Opportunities:
Scientific integrity is a core value of IAFNS. Learn how we embed scientific integrity into every step of our research process.
Projects Funded by IAFNS:
IAFNS's mission is to advance food safety and nutrition science for the benefit of public health. View projects funded by IAFNS below, and learn how we embed scientific integrity into every step of our research process.
Soil Factors Driving Uptake of Toxic Elements by Rice and Leafy Greens
Rice and leafy greens are healthy, widely consumed foods but are susceptible to contamination by soil-occurring toxic elements such as arsenic, cadmium and lead. This project will build upon recent work funded by the Food & Chemical Safety Committee that identified a critical need for a deeper understanding of the interrelationships among soil characteristics, mitigation […]
Barriers and Challenges to Estimating Caffeine Intake
There is a need for peer-reviewed literature that provides good guidance on how to determine caffeine intake in individuals consuming caffeine and for research where caffeine intake is a factor that needs to be accurately assessed. The IAFNS Caffeine Committee will leverage high-resolution caffeine consumption data from the recent extensive survey sponsored by the committee, […]
Tracking the Fate of Additives in Recycled Plastics through Multiple Simulated Life Cycles
Research question: What are the technical, quality, safety, and migration impacts of recycling Polypropylene multiple times? Most companies have made sustainability commitments that will require a rapid adoption of higher concentrations of recycled plastics. This will eventually result in plastics that have served multiple service life cycles. However, there are numerous knowledge gaps regarding the […]
Exposure Characterization of Micro- and Nanoplastics in Foods
The volume of plastics produced globally every year has steadily increased over the last few decades and shows no signs of tapering. As of 2017, an estimated total of 8.3 billion tons of resins and fibers had been produced globally with the most common use being in packaging. In the last few years, scientists have […]
Sodium, Potassium & Blood Pressure: Evidence Map and Systematic Review
It is proposed that modest reductions in sodium intake coupled with increases in potassium from a variety of sources including potassium chloride and/or other supplemental potassium salts may achieve the public health goals of reduced hypertension and cardiovascular risk even if the 2,300 mg dietary intake of sodium goal is not met. This project seeks […]
The Role of the Gut Structure and Function in Health and Disease | The Celiac Disease Paradigm
Recorded February 26, 2025 Description: 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. The gut microbiome is also active at the interface between the […]
The Past, Present, and Future of the NIH Office Dietary Supplements
Recorded January 22, 2025 Description: The National Institutes of Health, Office of Dietary Supplements (ODS) recently released their 2025-2029 Strategic Plan. This strategic vision builds upon the office’s successful history and positions ODS as the premier organization, authority, and convening body for advancing the study of dietary supplements across the federal government. IAFNS hosted Dr. Stefan […]
Host-Microbiota Interactions in Health and Disease
Recorded Nov. 19, 2024 The mammalian intestine contains trillions of microbes, a community that is dominated by members of the domain Bacteria but also includes members of Archaea, Eukarya, and viruses. The mucosal immune system co-evolves with the microbiota beginning at birth, acquiring the capacity to tolerate components of the community while maintaining the capacity […]
Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public Health
It is critical to advance consensus across the food and nutrition community on the evidence requirements for classifying foods based on processing and formulation to promote public health. Controversy has marked discussions about processed foods and what is classified as a processed food versus “ultra-processed foods” (UPFs). In meeting 7 of the 2025 Dietary Guidelines […]
Menopause, Cognition and Nutrition: Understanding the Intersection
Recorded Sept. 11, 2024 Description: With the continued focus on incorporating diverse populations into health research, women’s health has received substantial attention with regard to preventing diseases and better treating medical conditions. As science unravels and provides a better understanding of the physiological changes that accompany menopause, medical research attempts to link these changes with […]
Low & No Calorie Sweeteners: What Does the Science Really Say
Recorded September, 10, 2024 Description: Government agencies and public health advocates around the world recommend reducing added sugar intake for most populations. Low- and No-Calorie Sweeteners (LNCS) – also referred to as non-sugar sweeteners or non-nutritive sweeteners – are common tools for reducing sugar intake while maintaining palatability. However, their use for body weight management […]
Building a Public-Private Partnership for Data Sharing to Improve Food Safety Capacity Building
There is national interest in protecting public health by reducing foodborne illness from Salmonella in poultry. While industry continues to reduce Salmonella prevalence, the cases of human illness attributable to poultry remained unchanged. There is a need to better understand Salmonella levels and the serotypes most likely to cause human disease. Improved live bird management, […]