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.
Assembly on Scientific Integrity
Scientific Integrity is essential to developing sound science for the purpose of improving society.
Carbohydrates
The Carbohydrates Committee addresses scientific issues related to how carbohydrate-rich foods, food components and formulations are associated with consumption behavior, diet quality and health outcomes.
Cognitive Health
The Cognitive Health Committee explores how foods, nutrients, diets and bioactive food components support optimization and maintenance of cognitive performance.
Caffeine
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.
Erythritol
Information on the safety profile of erythritol and a deeper understanding of exogenous erythritol exposure.
Food and Chemical Safety
The Food and Chemical Safety Committee promotes a science-based determination of the chemical safety of foods to support the advancement of public health.
Food Matrix Effects
The Working Group on Food Matrix Effects focuses on process-related changes to the food matrix and impacts on markers of health.
Food Microbiology
The Food Microbiology Committee is committed to improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making.
Food Packaging Safety & Sustainability
The Food Packaging Safety & Sustainability Committee expands scientific knowledge on toxicology, exposure and risk assessment related to food packaging.
Lipids
The Lipids Committee addresses emerging issues and trends associated with dietary fats and oils to inform evidence-based nutrition guidance and to improve human health.
Nutrition for Gut Health
The Nutrition for Gut Health Committee advances and communicates the scientific understanding of the impact of diet and dietary constituents on gut health and host health.
Low- and No-Calorie Sweeteners
The LNCS Committee seeks to develop and communicate the science related to how the consumption of LNCSs can contribute to overall health and wellness.
Protein
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.
Sodium in Foods & Health Implications
The SoFHI Committee focuses on the development and communication of sodium research on foods, food patterns and health implications across demographics.
Other Programs
Canadian Leadership Team
The Canadian Advisory Committee aims to enhance communication and collaboration between IAFNS and science programs and experts in Canada.
Scientific Leadership Council
The Scientific Leadership Council provides key insights to respond with agility to food safety and nutritional sciences changes across the food and beverage ecosystem.
A Partnership for Public Health
The goal of USDA Global Branded Food Products Database is to enhance public health by sharing nutrient and ingredient information on branded and private label foods.