Review of 10 years of papers on best practices outlines ways to advance research on gut microbiome to support health, disease risk reduction, and wellness.
Join us June 10-11 for science-driven sessions on food safety, nutrition, GLP-1s and more.
IAFNS supports collaboration with academia, industry, government agencies and other labs to advance gut microbiome discoveries with an eye to new medical treatments.
Awardees to travel to IAFNS June 10-11 Annual Meeting to give presentations on food safety and nutrition research.
Part-time, summer opportunity for graduate students to provide science translation experience across formats and sectors.
IAFNS has been advancing food and nutrition sciences as an independent organization for four years.
In addition to muscle health, cardiometabolic health, frailty, bone growth and maintenance, and weight management are important outcomes to consider.
Free webinar features experts on caffeine beverage research, guidance and behavior.
Awards given for early career promise in food safety and nutrition research and leadership.
The perceptions of the safety of sweeteners vary, but education can improve confidence in safety and provide recommendations for use.
New mix of beverages informs survey of caffeine intakes from drinks compared to similar study from a decade ago.
New award opportunity for those with less than 10 years since completion of their academic training open now.
Americans aiming to eat low-carbohydrate or low-fat diets mostly miss the targets.
Join us in the afternoons for this virtual, science-focused meeting on food research.
Everyone is invited to participate in this exchange of science related to nutrition, innovative ingredients, products and processes in the food and beverage ecosystem.
An exchange of science related to nutrition, innovative ingredients, products and processes across the food and beverage ecosystem.
New recommendations include enhancing reduction, substitution, monitoring and education efforts.
New assessment of the sodium content and consumption of grocery store foods compared with restaurant-prepared foods helps identify top contributors of sodium in U.S. diets.
Essential amino acid intakes in the US population exceed recommended minimum requirements, but higher intakes were not correlated with muscle benefits in older adults.
Health and nutrition factors that affect the availability of metals when ingested should also be considered.
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