Free and open to the public, the interactive community conversation will examine the latest developments in food policy and legislation, including GRAS oversight and food chemical reassessment, the pending federal ultra-processed foods definition and the California non-ultra-processed-food label bill, as well as the Office of Management and Budget’s proposed revisions to the regulations governing federal financial assistance and the impact it will have on federally funded research. This community conversation, part of IFT’s quarterly advocacy series, will provide timely insights into the food policy issues most likely to shape the future of food.
IFT Chief Science and Technology Officer, Brendan Niemira, PhD, and IFT VP of Science and Policy, Anna Rosales, RD, will engage attendees in thoughtful discussions around the real-world implications of these proposed regulatory changes and will dive into what the food science community can do to prepare. Attendees will gain a deeper understanding of how evolving regulations will affect food innovation, research, and public trust.
Attendee Takeaways:
- Gain a clear understanding of the most significant food policy and regulatory developments shaping the future of the food system, including evolving oversight of food ingredients, labeling requirements, and federal research funding policies.
- Learn how proposed changes to GRAS oversight and food chemical reassessment could impact food innovation, product development, regulatory compliance, and consumer confidence.
- Understand the implications of emerging ultra-processed food policies, including efforts to establish a federal definition and state-level legislation that could influence food labeling, consumer perception, and marketplace dynamics.
- Explore how revisions to federal financial assistance regulations could affect federally funded research, academic institutions, scientific organizations, and the future of food science innovation.
- Hear expert perspectives on the policy, regulatory, and scientific considerations behind today's most debated food issues, and participate in a meaningful dialogue about potential pathways forward.
- Identify opportunities to engage in advocacy efforts and help ensure that food policy decisions are informed by sound science, evidence, and stakeholder collaboration.
Speakers:
Brendan Niemira, PhD
Chief Science & Technology Officer, Institute of Food Technologists (IFT)
Dr. Niemira serves as IFT's Chief Science & Technology Officer, providing scientific leadership across the organization. Prior to joining IFT, he spent more than 25 years as a research microbiologist and lead scientist with the USDA Agricultural Research Service. He is an IFT Fellow, former IFT Board member, and past Chair of the Biotechnology Division. Throughout his career, he has contributed extensively to food science research, scientific communication, and professional leadership development.
Anna Rosales, RD
Vice President of Science...
Free and open to the public, the interactive community conversation will examine the latest developments in food policy and legislation, including GRAS oversight and food chemical reassessment, the pending federal ultra-processed foods definition and the California non-ultra-processed-food label bill, as well as the Office of Management and Budget’s proposed revisions to the regulations governing federal financial assistance and the impact it will have on federally funded research. This community conversation, part of IFT’s quarterly advocacy series, will provide timely insights into the food policy issues most likely to shape the future of food.
IFT Chief Science and Technology Officer, Brendan Niemira, PhD, and IFT VP of Science and Policy, Anna Rosales, RD, will engage attendees in thoughtful discussions around the real-world implications of these proposed regulatory changes and will dive into what the food science community can do to prepare. Attendees will gain a deeper understanding of how evolving regulations will affect food innovation, research, and public trust.
Attendee Takeaways:
- Gain a clear understanding of the most significant food policy and regulatory developments shaping the future of the food system, including evolving oversight of food ingredients, labeling requirements, and federal research funding policies.
- Learn how proposed changes to GRAS oversight and food chemical reassessment could impact food innovation, product development, regulatory compliance, and consumer confidence.
- Understand the implications of emerging ultra-processed food policies, including efforts to establish a federal definition and state-level legislation that could influence food labeling, consumer perception, and marketplace dynamics.
- Explore how revisions to federal financial assistance regulations could affect federally funded research, academic institutions, scientific organizations, and the future of food science innovation.
- Hear expert perspectives on the policy, regulatory, and scientific considerations behind today's most debated food issues, and participate in a meaningful dialogue about potential pathways forward.
- Identify opportunities to engage in advocacy efforts and help ensure that food policy decisions are informed by sound science, evidence, and stakeholder collaboration.
Speakers:
Brendan Niemira, PhD
Chief Science & Technology Officer, Institute of Food Technologists (IFT)
Dr. Niemira serves as IFT's Chief Science & Technology Officer, providing scientific leadership across the organization. Prior to joining IFT, he spent more than 25 years as a research microbiologist and lead scientist with the USDA Agricultural Research Service. He is an IFT Fellow, former IFT Board member, and past Chair of the Biotechnology Division. Throughout his career, he has contributed extensively to food science research, scientific communication, and professional leadership development.
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.
