In 2005, IFT President Margaret Lawson appointed several IFT members to serve on a Working Group (WG) to address the interface between food science and nutrition. This group was the result of a successful forum held in New Orleans and ongoing dialogue with the IFT Nutrition Division. The purpose of the WG was to improve understanding and bridge the gap between nutrition and food science professionals to meet the recommendations set forth by the dietary guidelines. One particular goal was to create a forum for food and nutrition professionals to work together on issues management, proactive communication of the opportunities afforded by food science, and identification of a common research agenda.
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