The Institute for the Advancement of Food and Nutrition Sciences is a catalyst for the creation of scientific knowledge and dialogue. Our work enables solutions that lead to positive change across the entire food and beverage ecosystem.
The Carbohydrates Committee addresses outstanding scientific issues related to how carbohydrate-rich foods, food components and formulations are associated with consumption behavior, diet quality and health outcomes.
The LCS Committee seeks to improve and communicate the physiological, metabolic and cognitive/behavioral science of low-calorie sweeteners and the general understanding of their role in dietary management.
The Protein Committee looks to develop a framework to support future dietary protein recommendations, taking into consideration the shift in the balance of animal, plant and novel protein sources.
The Caffeine Committee promotes scientific evaluation of health and safety issues related to caffeine consumption and serves as a resource for reliable science on caffeine to support the advancement of public health.
The Committee on Food Microbiology is committed to proactively improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making.