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11th Vahouny Fiber Symposium
June 15, 2017 – June 16, 2017
Bethesda, MD, US
Diet and the Microbiome
June 13, 2017 – June 14, 2017
Bethesda, MD, USA
This Workshop will help to improve rigor and reproducibility in research on the colonic microbiome and identify important dietary information that should be reported and parameters to consider in study design.
World Conference on Research Integrity
May 29, 2017
Amsterdam, Netherlands
This presentation will provide an overview of the expansive range of activities on scientific integrity in the United States among five sectors.
Food for Health Workshop – Canadian Nutrition Society Annual Meeting
May 25, 2017
Montreal, Canada
Behavioural Economics and Cost Benefit Analysis in Food, Agriculture and Health Systems
Read more about Food for Health Workshop – Canadian Nutrition Society Annual Meeting
ASTA Annual Meeting
April 24, 2017
Austin, Texas, USA
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Speakers:
Nancy Bontempo, PhD, Mondelez International
Delia Murphy, IAFNS
Background:
This presentation will provide an overview of the results of two IAFNS sponsored research projects: “Correlation of surrogate bacteria and Salmonellae for validation of spice/herb pathogen reduction processes” and “Protocol and surrogate validation for the inactivation of Salmonella on whole black peppercorns and cumin seeds.”
The projects used four spices, oregano, onion powder, whole black peppercorns, and whole cumin seeds, and focused on evaluating the usefulness of surrogate bacteria for validation of irradiation as a decontamination processes, and developing validated protocols for inactivation of Salmonella using ethylene oxide fumigation and dry steam (vacuum-assisted) treatment. The American Spice Trade Association provided an unrestricted grant to help fund these research projects.
This work is supported by the IAFNS Food Microbiology Committee.
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Past Events
Pre-Conference Workshop: Food for Health
April 22, 2021
Virtual, Canada
This pre-conference workshop (held in advance of the Canadian Nutrition Society Meeting) will explore the evolution of food processing, the rationale for why we process foods, and the links between processed food and health.
USDA Global Branded Food Products Database
March 31, 2021
Virtual, Webinar
The USDA Global Branded Food Products Database strengthens public health and the sharing of open data by providing public access to nutrient composition and ingredient information on branded foods. To date, nutrient and ingredient information for over 355,000 branded and private label products have been submitted to the Database.
NSSRI / IAFNS Briefing
March 30, 2021
Virtual, Webinar
The National Salt and Sugar Reduction Initiative (NSSRI) is a partnership of organizations and health authorities from across the US. IAFNS hosted a dialogue with NSSRI to inform members on their approach to sugar and salt targets and implementation plans.
The One You Feed: Identifying Specific Interactions of Dietary Fiber Structures and the Microbiota That Ferment Them
March 24, 2021
Virtual, Webinar
The gut microbiome is known to respond rapidly to dietary changes, but the idiosyncrasy and dynamics of individuals’ gut microbiota make predictive understanding of the impact of diet on the structure and function of gut microbiota elusive. Dietary fibers are increasingly appreciated for their role in preserving microbiome – and gut – health and this presentation will review recent research in the area.
Quantitative Microbiome Profiling and Identification of a Cross-Disease Enterotype Linked to Depression and Wellbeing
March 3, 2021
Virtual, Webinar
This webinar will address how Quantitative Microbiome Profiling is profoundly changing our view on gut microbiota variation and has allowed the identification of an inflammation-associated, cross-disease enterotype.
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