6th World Conference on Research Integrity
June 2, 2019 – June 5, 2019
Hong Kong, China
The 6th World Conference on Research Integrity will explore the application of new research findings to develop new and better solutions to address New Challenges for Research Integrity.
ASN NUTRITION 2019
June 8, 2019 – June 11, 2019
Baltimore, MD, USA
ILSI North America is supporting one session at the American Society for Nutrition’s NUTRITION 2019 meeting.
ILSI North America 2019 Mid-Year Science Program
June 25, 2019
Arlington, VA, USA
The ILSI North America Mid-Year Meeting combines presentations on topics of current interest with reports on progress within the organization’s new and on-going programs.
2019 IAFP Annual Meeting
July 21, 2019 – July 24, 2019
Louisville, Kentucky, USA
Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe.
| Early Bird (through 26 April) | Regular Rate | |
| Students | $50 | $75 |
| Academic | $100 | $150 |
| Government | $0 | $0 |
| Non-Profit | $150 | $200 |
| Private | $200 | $250 |
Location
The 2019 ILSI North America Mid-Year Science Program will be held at:
Key Bridge Marriott1401 Lee Highway
Arlington, Virginia 22209 Accommodations
A group rate of $229/night (plus tax) is available at the Key Bridge Marriott for ILSI North America Mid-Year Science Program attendees. To secure this rate, attendees must make their accommodations by Friday, May 31st 2019.
Key Bridge Marriott1401 Lee Highway
Arlington, Virginia 22209
Book your hotel now for the ILSI North America Mid-Year Science Program
Register Now
Scientific Presentations:
Films from the Future: Technology and Morality in the SciencesAndrew Maynard, PhD, Arizona State University Methods, Technologies & Requirements for Developing a Safe, Nutritious & Palatable Food System in Space
Grace Douglas, PhD, NASA Nutritional Requirements for Space Explorers
Scott Smith, PhD, NASA Considerations for Food Production and Life Support in Space
Michael Dixon, PhD, University of Guelph Relationship Between Food Waste, Diet Quality & Environmental Sustainability
Zach Conrad, PhD, MPH, College of William & Mary Impact of Environmental Microbes on Listeria and Salmonella
Chuck Czuprynski, PhD, UW Food Research Institute Dietary Effects on Host Metabolism and Health: Role of the Gut Microbiota?
Kelly Swanson, PhD, University of Illinois Urbana-Champaign New Frameworks & Surrogate Approaches to Risk Assessment
Thomas Hartung, MD, PhD, Johns Hopkins Benefits of More Transparent Research Practices and Bias Reduction Tools
David Mellor, PhD, Center for Open Science Update on ILSI North America Assembly on Scientific Integrity
John Erdman, PhD, University of Illinois at Urbana-Champaign
Networking reception to follow.
[post_title] => ILSI North America 2019 Mid-Year Science Program [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => 2019-midyear-science-program [to_ping] => [pinged] => [post_modified] => 2019-04-08 19:46:11 [post_modified_gmt] => 2019-04-08 19:46:11 [post_content_filtered] => [post_parent] => 0 [guid] => http://ilsina.org/?post_type=event&p=5286 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 22183 [post_author] => 67 [post_date] => 2019-03-15 17:54:10 [post_date_gmt] => 2019-03-15 17:54:10 [post_content] =>Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe.
ILSI North America is supporting three sessions, a roundtable event and two posters at the 2019 IAFP Annual Meeting.
Scientific Sessions:
Managing Large Multidisciplinary/Multi-Institutional Food Safety Projects - Effectively, Impactfully, and with IntegrityMonday, July 22, 2019 | 1:30 – 5:15 PM
Food safety is a complex and multidisciplinary challenge. Therefore, federally-funded food safety projects, and even industry-centered projects, increasingly involve large, multidisciplinary/multiinstitutional collaborative teams. However, very few individuals thrust into these roles have formal education or training in managing such projects. This symposium brings together a unique and diverse cohort of presenters, ranging from an expert on assessing the effectiveness and impact of research collaborations and centers (with experience on multiple food safety project teams) to experienced managers of such projects (in government, academic, and industry) to a representative of the Scientific Integrity Consortium. The speakers will describe measures for evaluating the effectiveness of such largescale collaborations, identify common features of successful collaborations, share best practices for forming and managing such teams, and outline essential foundational principles for ensuring the quality and integrity of the resulting research. A panel discussion is included to maximize opportunities forattendee interaction with the multiple perspectives provided by the speakers. After this session, attendees will have a better appreciation on how to play together well in the research sandbox.
Conveners: Bradley Marks, Michigan State University; Kendra Nightingale, Texas Tech University; and Isabel Walls, USDA NIFA
Speakers:Scholarly Assessment of Large Scholarly Collaboration: Measures of Effectiveness and Impact
Denis Gray, PhD, North Carolina State University Managing Government-Academic-Industry Collaborations
Kimberly Cook, PhD, USDA ARS Lessons Learned from Managing NoroCORE, a Large USDA-CAP Project
Lee-Ann Jaykus, PhD, North Carolina State University Managing Food Safety Projects Across Multiple Boundaries - Internally and Externally
Edith Wilkin, PhD, Leprino Foods Report from the Scientific Integrity Consortium: Principles and Best Practices for Scientific Integrity
Linda Harris, PhD, University of California, Davis
This session is supported by the ILSI North America Food Microbiology Commitee.
The Mitigation and Regulation of Heat-Formed Substances Produced in Foods During Cooking: What are the Unintended Consequences on Microbial Safety and Public Health?Tuesday, July 23, 2019 | 10:45 AM – 12:15 PM
A growing field in food safety is the focus on the potential risk of heat-formed substances produced during cooking. Compounds that are known as human health hazards are being increasingly identified as heat-formed substances present in food. Two prominent examples of this are acrylamide and furfuryl alcohol, both of which are present in significant amounts in a wide array of foods. This session will help inform how the risk assessment process of heat-formed substances can incorporate the benefits of cooking and cooked food. It will highlight the genetic changes that allowed humans to consume cooked food. The session will then explore the unintended consequences in mitigating heat formed substances, such as introducing microbial hazards. It will address how to assess and communicate these risks to food processors and consumers. The potential impact and implications on the food industry and, ultimately, the end consumer, of using current approaches to assess the potential public health impact of compounds formed during routine cooking of food will be debated.
Convener: Steven Hermansky, PharmD, PhD, DABT, ConAgra Brands
Speakers:Genetic Evidence of Human Adaptation to a Cooked Diet and its Role in Human Health and Food Safety
Steven Hermansky, PharmD, PhD, DABT, ConAgra Brands Balancing Microbial Food Safety Risks with Mitigating Heat-Formed Substances in Foods
Scott Hood, PhD, General Mills The Need for a Holistic Toxicological Assessment of Heat-formed Substances within A Food Matrix
Michael Dourson, PhD, DABT, FATS, FSRA, Toxicology Excellence for Risk Assessment
This session is supported by the ILSI North America Food and Chemical Safety Committee.
Let’s Hear from Next Generation Food Safety Scientists on Pathogen Behavior in Ready to Eat FoodsWednesday, July 24, 2019 | 1:30 – 3:30 PM
A current research collaboration between Health Canada, the University of Guelph and the North Carolina State University is investigating the survival and inactivation of Listeria monocytogenes, Salmonella, and foodborne viruses during the storage of low moisture foods. This is a wide-ranging research consortium funded by the ILSI North America Food Microbiology Committee and includes a number of developing research scientists who will also present their findings. The ILSI North America Food Microbiology Committee is committed to proactively improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making. The Committee achieves its mission by funding research that is conducted at institutions who also train the next generation of food safety scientists.
Ready to Eat low moisture products such as nuts, dried fruits, cereal products, and chocolate are often ingredients used in the manufacturing of many food products. They carry significant potential for the amplification of outbreaks and recalls over a wide variety of products. The research consortium represented by this next generation of food safety experts is studying several aspects of pathogen behavior in low moisture Ready to Eat foods and goes beyond traditional thermal mitigation strategies.
Conveners: Laurie Post, PhD, Deibel Labs; Edith Wilkin, PhD, Leprino Foods
Speakers:Survival, Inactivation and Detection of Foodborne Viruses During Long Term Storage in Chocolate, Pistachios and Cornflakes
Neda Nasheri, PhD, Health Canada Survival and Virulence of L. monocytogenes During Storage on Low Moisture Foods and Characterization of the Low Moisture Foods Microbiome
Vivien Ly, MSc candidate, University of Guelph Nontraditional Decontamination Methods for Salmonella Reduction in Dried Fruits and Cereals
Kayla Murray, PhD candidate, University of Guelph Identification of Molecular Mechanisms Mediating Long-Term Survival of Salmonella in Pistachios, Dried Apples, and Cornflakes
Victor Oladimeji Jayeola, PhD candidate, North Carolina State University
This session is supported by the ILSI North America Food Microbiology Committee.
Roundtable Event:
Is It Time for Food Safety Performance Standards Since Zero Risk Is Not an Option?Monday, July 22, 2019 | 10:45 AM – 12:15 PM
Food safety systems rely on verification activities to determine if the system is working as designed and validated. Microbiological performance standards can be used to verify if a processing system is adequately controlling a specific hazard. Performance standards should be set to protect public health. Sampling protocols and microbiological testing methods must be appropriate for the food being tested. In the US poultry industry, performance standards have been in place to measure the prevalence of Salmonella. Over time, the performance standards have changed to reflect the improved conditions in the industry. Prevalence based performance standards may work for other product categories, especially in dry products of raw agricultural products such as wheat flours and the produce area especially for frozen fruits and vegetables. This roundtable discussion will explore the current and potential future uses of performance standards in foods where it is not reasonable to expect zero presence of pathogens.
Convener: Christina Stam, PhD, Kraft Heinz
Panelists:Craig Hedberg, PhD, University of Minnesota
Candace Doepker, PhD, ToxStrategies
Angie Siemens, PhD, Cargill
Scott Hood, PhD, General Mills
Donna Garren, PhD, American Frozen Food Institute
This roundtable event is supported by the ILSI North America Food Microbiology Committee.
Poster Presentations:
A Novel Simulation Approach to Improving the Effectiveness of Sampling for Bulk Food ProductsEric Cheng, University of Illinois Global Gene Expression Analysis of Salmonella Contaminating Low-Moisture Foods
Victor Oladimeji Jayeola, North Carolina State University Prevalence and Characteristics of Selected Foodborne Bacterial Pathogens in Post-Hurricane Florence Floodwaters
Jeff Niedermeyer, North Carolina State University
These projects are supported by the ILSI North America Food Microbiology Committee.
Learn more about the IAFP Annual Meeting here.
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Food for Health Workshop – 2019 Canadian Nutrition Society Annual Meeting
May 2, 2019
Niagara Falls, Ontario
The Food for Health Workshop is an annual pre-conference event hosted by the Canadian Nutrition Society and ILSI North America. The workshop aims to bring together representatives from across the nutrition spectrum to engage in solutions and actions that aim to improve the health of Canadians. The 2019 Food for Health Workshop will focus on Technology at the Interface between Food and Health.
IAFP’s European Symposium on Food Safety
April 24, 2019 – April 26, 2019
Nantes, France
Since 2005, IAFP’s European symposium has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government, and academia. The Symposium is an excellent forum to gain knowledge about the latest developments and techniques in food science and safety.
Experimental Biology 2019
April 6, 2019 – April 9, 2019
Orlando, FL, USA
Experimental Biology (EB) brings together life sciences and biomedical researchers from all over the world meet to network and share cutting-edge research.
ILSI North America 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials
April 2, 2019 – April 3, 2019
Washington, DC, USA
ILSI North America is hosting the 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials on April 2nd-3rd, 2019. The global two-day conference will bring together international and national experts from academia, government, industry and NGOs to share about toxicology, risk assessment and regulatory science as they relate to food packaging.
AAAS 2019 Annual Meeting
February 14, 2019 – February 17, 2019
Washington, DC, USA
In this session, speakers will summarize the principles and best practices for scientific integrity, give context to their development and the recommended actions and next steps that will help implement them, and provide intriguing case studies that are relevant to attendees.
|
Early Bird: |
Regular & On-Site: | |
|
Ends 15 Mar 2019 |
16 Mar 2019 - 3 Apr 2019 | |
| Industry/For-Profit | $600 | $700 |
| Government/Academia/Non-Profit* | FREE | $300 |
| Student/Post Doc* | FREE | $300 |
*Capacity is limited. Register early! Hotel Accommodations
We have secured a room block at The Westin Washington, DC City Center, the venue for the 2019 Food Packaging Conference, with a nightly rate of $279, exclusive of state and local taxes. The room block ends 11 March 2019 but we recommend that you make your reservation in advance as space fills quickly. After you have successfully registered for your room you will receive an email confirmation. Please click here to reserve your room. Hotel Address:
The Westin Washington, D.C. City Center
1400 M St. NW
Washington, DC 20005 Travel
Transportation:
Air Travel:Washington, DC is located near three major airports: Ronald Reagan Washington National Airport (DCA), Dulles International Airport (IAD), and Baltimore/Washington International Airport (BWI). Reagan National Airport is located closest to DC and is accessible via its own Metro stop on the Blue and Yellow lines. If commuting to The Westin via Metro from DCA, hop on the blue line at the Ronald Reagan Washington National Airport Metro Stop and get off at McPherson Square (7 stops). You can also take a taxi, Uber or Lyft into DC. This will cost around $15-$25.
Dulles Airport is located 26 miles outside of DC in Virginia. To get downtown you can take a taxi, shuttle, Uber or Lyft. A taxi to DC will cost around $60-$70. BWI is the furthest but may offer better flight deals. All three airports offer domestic and international flights daily.
Getting Around DC:
Metro:Metro is the most convenient way to get around DC. This public transportation system consists of six color-coded lines: Red, Blue, Orange, Silver, Green, and Yellow that are connected to each other via transfer stations. To ride Metro you must pay via a SmarTrip card which can be purchased at any Metro station with cash or credit. Most fares range from $2.25 - $6 per trip. Metro runs from 5 a.m. to midnight on weekdays and from 7 a.m. to midnight on weekends. The closest Metro stop to the conference venue is McPherson Square, accessible via the orange, silver, and blue lines. Click here for more information about Metro. Taxi:
Another way to travel in DC is by taxi. There are many and all accept cash, credit and debit cards. Uber/Lyft:
To travel by uber or Lyft, download the app onto your smartphone and you can begin requesting a ride by entering the address of your destination. DC Circulator:
The DC Circulator travels along six specific routes and is affordable at just $1 per ride. International
Visa Information
When traveling to the 2019 Food Packaging Conference, the U.S. may require visitors to obtain a visa. This process can take a few weeks to several months to complete, so please be sure to apply early. For more information about your country’s visa requirements, visit the U.S. State Department website for the latest information when planning your trip.
Read more about U.S. Visa Policies and Procedures
Invitation Letter:
ILSI North America can provide a formal invitation letter to assist with the visa submission process. Please contact Angela Roberts (angelar@ilsi.org) to request a letter.
Late-Breaking Abstracts
The ILSI North America Food Packaging Safety Committee is no longer accepting abstracts for the ILSI North America 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials.
Submission Deadline: March 1st, 2019
Abstract Submission InformationContact Us:
Discover DC:
Plan your trip Cherry Blossoms Free Attractions Downtown DC Beyond the National Mall Restaurants Plan your trip
Depending on the weather, the beginning of April is usually around the time cherry blossom trees reach peak bloom in DC. Check out the beautiful pink and white sights on the Tidal Basin.
If you’re taking the Metro, use the Blue, Orange or Silver lines and exit at the Smithsonian stop. From there, it’s a 10-15 minute walk to the Tidal Basin Welcome Area located at 1501 Maine Avenue SW. If you are taking the Metrobus, the 32, 34 or 36 routes will drop you off at the National Mall.
1.7 miles from hotel
Free AttractionsThere are plenty of free attractions in Washington, DC:
National Museum of American HistoryKorean War Veterans Memorial
National Museum of the American Indian
Vietnam Veterans Memorial
Anderson House
Arlington National Cemetery
National World War II Memorial
Smithsonian National Portrait Gallery
United States Holocaust Memorial Museum
National Air and Space Museum
Smithsonian National Museum of African American History and Culture
National Gallery of Art Downtown DC
Check out our top picks:
White HouseNational Mall and Memorial Parks
United States Capitol
Ford’s Theatre
United States Botanic Garden Beyond the National Mall
Check out these 20 cool museums beyond the National Mall.
RestaurantsThere are plenty of restaurants within walking distance of the hotel:
0.1 miles from hotel:Lincoln
West Wing Café Thomas Circle
10 Thomas Restaurant
Stans Restaurant and Lounge 0.2 miles from hotel:
Quill
The Pig
Baan Thai
B Too
&pizza
Churchkey
Birch and Barley
Elizabeth’s Gone Raw
Siren
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