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.
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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.
Host-Microbiota Interactions in Health and Disease
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 to respond to invading […]
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, […]
Scientific Integrity Training Materials for Graduate Students
Scientific integrity is critical as a foundation of trustworthy scientific research. However, while some training programs require an introductory ethics course, they are often not directly related to the food and nutrition field. Through the IAFNS Summer Research Fellowship Opportunity (SROF) program, a fellow developed a series of training videos – by students for students […]
Cognitive Benefits of Nutrition: Aligning Perceptions with the Science
Recorded June 20, 2024 Description: Consumers report that cognitive and affective outcomes (such as mood) are key motivations for dietary behaviors. However, the cognitive benefits that patients and consumers seek can be highly individual and may be described in different ways. In addition, these benefits may or may not be impacted by the dietary behavior […]
Translation of Nutrition & Cognitive Health Science: Understanding Stakeholder Strategies, Challenges and Needs
It is clear through qualitative investigation that there is an opportunity to bridge the spheres of consumers and science, and help consumers better understand what can be achieved based on existing knowledge, and formulate communications research to meet consumers where they are to improve translatability. The project parallels the process undertaken by the UK Food […]
Role of Non-nutritive sweeteners in oral health/caries prevention-An Educational symposium for Dental Professionals
Preventing dental caries is an essential skill for all dental professionals yet information from expert interviews conducted by IAFNS and a review of the literature suggest a gap in knowledge around the safety and benefits of LNCS to oral health. These professionals are often called upon to provide advice regarding the importance of diet in […]
Documenting the Continuum of Measures from Health to Disease
In a 2011 paper titled “Gut Health: A New Objective in Medicine?” (Bischoff), it was noted that gut health is recognized as a “desirable aim and an important physiological condition required for overall good health.” Since the gut microbiome research boom which followed this paper, even more attention has been focused on the gut as […]
Host Microbiota Interactions: A Personalized Point of View
Recorded April 18, 2024 Description: The laboratory of Dr. Benoit Chassaing, Team Leader at INSERM located at Institut Pasteur in Paris, focuses on mucosal microbiota in chronic inflammatory diseases. The central objective of his research team is to study the composition and function of the microbiota at the mucosal surface, in both health and disease […]
Validating Dual Column Food Products in Database
The USDA Global Branded Food Products Database is a public-private partnership between the U.S. Department of Agriculture (USDA), the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), GS1 US, 1WorldSync and the University of Maryland (UMD), whose goal is to enhance public health and to share open data by augmenting the USDA FoodData […]