Upcoming Events
Roundtable on Sustainable Food Packaging
February 22, 2023
Virtual, Event
Food Policy Impact 2023
February 7, 2023 – February 8, 2023
Washington, DC
Food Policy Impact is sponsored by the D.C. Section of the Institute of Food Technologists and in partnership with ASN.
The Value of Live Dietary Microbes: Probiotics, Fermented Foods, and Beyond
January 25, 2023
Virtual, Event
This webinar is an IAFNS, Academy of Nutrition and Dietetics (AND) and American Society for Nutrition collaboration. The Academy of Nutrition and Dietetics is an accredited CPE provider with the Commission on Dietetic Registration (CDR) and CDR Credentialed Practitioners will receive 1.0 CPEU for completion of either the live or recorded viewing of the webinar.
Read more about The Value of Live Dietary Microbes: Probiotics, Fermented Foods, and Beyond
Logical Fallacies in the Food and Nutrition Conversation: How to Spot Them & Defuse Them
January 18, 2023
Virtual, Event
Recognizing logical fallacies and thinking critically about food!
Join us! This Food for Thought webinar will explore logical fallacies and how when those fallacies are applied to food and beverage decisions, misinformation may result. Join us for a dialogue on Logical Fallacies in the Food and Nutrition Conversation: How to Spot Them & Defuse Them.
Can Diet Impact the Gut Microbiome to Support a “Healthy” Immune Response? What We Know Today
January 11, 2023
Virtual, Event
Join IAFNS as Dr Philip Calder, Head of the School of Human Development and Health, and Professor of Nutritional Immunology at the University of Southampton, provides an overview of the knowns and unknowns related to how diet can support a “healthy” immune response, considering nutritional modulation of the gut microbiome.
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2024
Webinar Series: Benefits of Potassium Substitution for Public Health
January 29, 2024
Virtual, Event
Potassium substituted for salt has been shown to not only reduce blood pressure, but also reduce the risk for stroke and cardiovascular disease.
Read more about Webinar Series: Benefits of Potassium Substitution for Public Health
Webinar Series: Emerging Science — Leveraging Innovation to Address Technical Challenges of Reducing Sodium in Foods
January 26, 2024
Virtual, Event
Many food manufacturers and food service organizations have made commitments towards sodium reduction in their products and have introduced them into the market. There are many technical obstacles to reducing sodium in food products considering the functional roles of sodium-containing ingredients.
Webinar Series: Effects of Sodium Reduction on Food Safety and Quality
January 25, 2024
Virtual, Event
Today, salt remains essential in many food commodities, such as dairy and ready-to-eat meats, not only as a preservative but also as a flavor enhancer and a means to improve texture. However, the need to reduce sodium consumption has become more critical to public health.
Read more about Webinar Series: Effects of Sodium Reduction on Food Safety and Quality
Webinar Series: Lessons Learned — Opportunities and Challenges to Monitoring Sodium in the Food Supply
January 24, 2024
Virtual, Event
Monitoring sodium in the food supply to evaluate progress against voluntary sodium reduction targets is the focus of this webinar.
Webinar Series: Continuous Improvement — What Manufacturers are Doing to Reduce Sodium in Food Products
January 23, 2024
Virtual, Event
Sodium reduction initiatives date back to the 1970s and have impacted many types of products including bread, soups and canned food products, seasoning blends, savory snacks and more. However, as the food supply and consumer behaviors evolve, more work is needed to further reduce sodium.
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