As interest grows globally in addressing diet-related non-communicable diseases (DRNCDs) such as obesity, cardiovascular disease, and type 2 diabetes, policymakers and researchers are increasingly asking how foods, dietary patterns, and health outcomes should be evaluated in a consistent, science-based manner. In response, the Institute of Food Technologists has submitted a new work proposal to the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) entitled “Proposed Guidance on Risk Analysis Approaches for Diet-Related Non-Communicable Diseases.” The proposal seeks to explore whether existing Codex risk-analysis principles could be adapted to evaluate DRNCD risk associated with food categories and dietary patterns within the context of the overall diet.

Join members of IFT’s Codex and Science & Policy team for an interactive discussion on the scientific rationale behind the proposal, its potential role in supporting internationally harmonized risk framework, and its relevance to current global conversations around dietary patterns, food classification systems, and ultra-processed foods. Participants will hear directly from experts involved in developing the proposal and have the opportunity to engage in dialogue about how Codex can support transparent, evidence-based approaches to evaluating diet-related disease risk.

The session will highlight what the proposal is—and what it is not. The proposed work would not establish a new food classification system, label foods as inherently “good” or “bad,” or replace existing nutrient-based risk assessment approaches. Rather, it seeks to explore whether Codex can develop a science-based framework that considers multiple factors influencing DRNCD risk, including food composition, dietary patterns, consumption frequency, and population variability.

IFT has been a Codex Observer for 36 years and currently has over 30 members supporting IFT's Codex work as volunteers. 

Speakers:

Rosemary L. Walzem RD, PhD
Professor of Nutritional Biochemistry, Department of Poultry Science and Faculty of Nutrition, Associate Head Graduate Programs in Poultry Science

Rosemary Walzem is a Professor of Nutrition at Texas A&M University and registered dietitian whose basic research seeks to understand the relationships between diet and health phenotypes including chronic diseases, such as diabetes and cardiovascular disease in humans as well as welfare and performance outcomes in commercial poultry. She has been IFT’s delegate to the Codex Committee for Nutrition and Foods for Special Dietary Uses (CCNFSDU) since 2003. With expertise at the intersection of agriculture and human nutrition she also served on the National Academy of Science, Engineering and Medicine’s committee for the 10th edition of Nutrient Requirements of Poultry published in 2026 and as a reviewer for NIH/National Institute on Aging’s Intervention Testing Program (NIA ITP) since 2000. IFT’s proposal for new work entitled “Proposed Guidance on Risk Analysis Approaches for Diet Related Non-Communicable Diseases” suggests a way forward that is reflective of prior work by CCNFSDU on Nutritional Risk Analysis and aims to support development of a globally recognized framework to evaluate diet-related non-communicable disease risk associated with the consumption of food categories in the context of overall dietary patterns and other multidimensional factors.

Ana María Quirós Blanco
Food Engineer, Faculty and Researcher, University of Costa Rica

Ana Maria is a young and enthusiastic food scientist committed on working in the development of the food science and technology field and helping others through the profession. Graduated from Food Engineer from University of Costa Rica, Ana has proven to be a capable leader, coming from leading her team on the IFT´s international competition Developing Solutions for Developing Countries to lead the Association of Food Technology in Costa Rica (ASCOTA). Ana has participated in the IFT´s Emerging Leaders Network and she is the secretary of international relationships at the Latin America and the Caribbean Association of Food Science and Technology (ALACCTA). As a researcher and faculty in the Food Science Department at University of Costa Rica, she is working on alternative proteins (edible insects and microalgae), sustainability in the food industry, extension programs and in the assessment of food policy and regulations. As former member of the IFTNEXT Think Tank and current member of the IFT´s Food and Nutrition Security Steering Committee, Ana has great interest on the sustainable development of the food system.

Lisa Sanders, PhD, RD
Owner and Principal Scientist, Cornerstone Nutrition, LLC

Dr. Sanders is Owner and Principal Scientist at Cornerstone Nutrition, LLC and is a consulting nutrition scientist for IFT. Her expertise is in the translation of nutrition evidence to support science-based communications for multiple audiences, including scientists, health professionals, and consumers. Dr. Sanders has spent more than 20 years advancing evidence based nutrition, including managing scientific research programs at Kellogg Company and Tate & Lyle, Inc. She earned her PhD and RD from Texas A&M University and has published more than 70 scientific papers, meeting abstracts, and book chapters. She is an active member of the American Society for Nutrition and the Institute of Food Technologists.

Steve Havlik
Owner, Havlik Consulting LLC, IFT Codex Program Coordinator

Steve is a retired food industry executive who worked over 36 years in manufacturing and research & development roles across various sectors of the food industry, including dairy, dressings & sauces, condiments, snacks, beverages, cereals & grains, baking, and food service applications. Since retiring in 2018 from PepsiCo, where he was Senior Director of Technology Applications for Global Nutrition, Steve has worked on consulting projects, primarily with IFT. He continues to consult on numerous IFT projects, including coordination for IFT’s Codex Alimentarius efforts and government affairs topics, where he helped author an IFT white paper on Food Research gaps in the USA and supports IFT responses to US government regulatory proposals (FDA/USDA) and occasionally, specific global regulatory responses. Steve holds 14 food technology related patents over his career.

Anna Rosales, RD
Vice President of Science & Policy, Institute of Food Technologists (IFT)

Anna Rosales, RD, is Vice President of Science & Policy at the Institute of Food Technologists (IFT). Anna leads IFT’s advocacy strategy, champions science, and builds collaborations across the food system. Her work blends a passion for healthy living with deep expertise in food and nutrition science, regulatory affairs, culinary arts, food law, and communications.

Anna brings a unique background across private clients and multinational corporations in the domains of food and nutrition sciences, culinary arts, regulatory affairs, food law, and communications. Previously, Anna was Director of Nutrition and Science Communications at Barilla, a leading Italian food company. She also served as corporate dietitian for Yakult, where she educated health professionals and consumers about probiotics. Earlier, Anna was a chef instructor and consulting dietitian at the California Health & Longevity Institute at the Four Seasons Hotel & Resort in Westlake Village, CA, and contributed as a food writer and cooking guide for About.com.

Anna holds an Associate’s degree in culinary arts from the Illinois Institute of Art, a Bachelor of Science degree in nutrition & food studies from New York University, and a Master’s degree in international food law from Michigan State University.