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.

Identify Safety Barriers to Broad Adoption of Recycled Polyolefins for Food Packaging

Defining a path to the production of clean recycled plastics is key to their sustainable use in food and beverage packaging. Despite significant advances in recycling science, obstacles remain to broad utilization of recycled plastics including the need for reliable and predictable sources of safe and inexpensive post-consumer products. This project will identify key elements […]

Updating USDA Food Composition Databases with Common Data Elements on Flavonoids

Public health is determined not only by essential nutrients present in foods, but also dietary bioactives and their metabolites. Observational studies on diet and health outcomes rely on quality food composition databases, most of which are nearly devoid of non-essential health promoting bioactive components such as flavonoids. Lack of standard terms adds complexity, making it […]

Metabolic and Physiological Effects of Added Fibers for Children Across the Age Spectrum

Fibers added to foods may provide specific health benefits, but these relationships would benefit from research specifically on children rather than extrapolated from adults. This project will prioritize research needed to understand the relationship between fibers added to foods and support specific health outcomes at varying stages from young children through teens.  The long term […]

Advancing Exposure Assessment for Food Contaminants Through Implementation of Probabilistic Modeling

Risk assessments for foods, ingredients and additives have evolved over the past few decades to incorporate new techniques such as benchmark dose modeling, and to further develop the utility of tools such as the threshold of toxicological concern, and even to explore advancements in carcinogen risk assessment. However, exposure assessments still tend to rely on […]

Evidence Map on the Relationship Between Exposure to Dietary Sweetness and Body Weight-Related Outcomes in Adults

Dietary recommendations from numerous governmental and health organizations recommend reduced intake of added sugars due to the health risks, including the risk of overweight and obesity. Some recommendations include avoiding dietary sweetness – regardless of the source – based on the hypothesis that reduced exposure to dietary sweetness will reduce the preference and desire for […]

Cardiometabolic Effects of Low Carbohydrate/Healthy Fat Diets

Despite robust research on the implications of modifying the fat content and composition of the diet on health, this has not been systematically studied in those following various low carbohydrate diets. Recommendations for lower carbohydrate diets should be clear about how to make food substitution choices that promote overall health. Institution: Tufts University Principal Investigator: […]

Simulating Powdered Product Sampling to Improve Food Safety Sampling Plans

Drawing accurate conclusions about whether an ingredient or finished product is safe based on the results of a test is important to the evaluation and management of food safety risk. With the expected prevalence of contamination in today’s food system at less than 1%, extremely large samples sizes are required to reliably detect contamination, and […]

Assess Macronutrient Intakes and Diet Quality for Contemporary Consumer Diets

A wide range of self-selected contemporary diets restrict or eliminate specific foods or food groups (e.g., gluten free). Health professionals advising consumers may be unaware of the relationship between specific diets and nutrient insufficiency as well as low diet quality overall. Restriction diets may be inadvertently putting consumers at risk for low quality diets or […]

Assessing the Relationship between Low-Calorie Sweetener Use and Quality of Life Measures in Adults with Type 1 Diabetes

Low- and No- calorie sweeteners (LNCSs) have been acknowledged as a tool for reducing the intake of total carbohydrates and particularly added sugars in the nutritional management of diabetes. LNCSs may also help to improve Quality of Life (QoL). QoL is an important aspect in management of diabetes as reduced QoL can negatively affect diabetes-related […]

Broader Dietary Value of Food Category Contributors to Sodium Intake

As noted in the 2020 Dietary Guidelines Advisory Committee report, there is significant overlap between food categories that contribute to sodium intake and to vegetable intake. To ensure appropriate and effective messaging, dietary guidance, and food development or modification, it is important to understand the totality of nutrients and food groups provided by commonly consumed […]

Impact of Ingested Live Microbes on Health: An evidence Map

Human gut microbiome research has linked imbalances in the gut microbiota with several suboptimal health conditions. Consequently, the application of dietary interventions including foods (i.e., fermented foods [FFs]) and food supplements (i.e., probiotics) that contain live microorganisms to positively impact the gut microbiota and, in turn, health, has been the subject of much attention. Evidence […]

Advancing the Understanding of Specific Essential Amino Acid Intakes and Health Benefits Among Older Adults in North America

Protein and specific amino acid intakes are among the lifestyle factors that can mitigate muscle loss among older adults. Lean mass is associated with metabolic and functional health in older age. Clear linkages between specific amino acids and health outcomes will inform future recommended intakes. Furthermore, comparing the composition of essential amino acids in differing […]