Wendelyn Jones, Ph.D., is Executive Director of the Institute for the Advancement of Food and Nutrition Sciences (IAFNS). She has a passion for bringing together science and society, drawing from her global experiences working across the chemical, agricultural, food, and health sectors. She applies her Ph.D. in life sciences to extend IAFNS' contributions to, and impact within, diverse scientific and health communities.
There is national interest in protecting public health by reducing foodborne illness from Salmonella in poultry. The University of Maryland, in partnership with IAFNS and Structured Partnerships, have been collaborating with USDA-FSIS through a Cooperative Agreement to support data sharing with the aim of reducing Salmonella illnesses in humans.
For the third year in a row, IAFNS is hosting a Science Innovation Showcase, where everyone is invited to participate in an exchange of science related to innovative ingredients, products, and processes.
Tracking environmental temperature changes for their impacts on food safety is increasingly important, as just a few degrees of change will shape how food risks develop and unfold, according to recent research.
