071720 Press release
071720 Press release

CHICAGO and ROCKVILLE – July 20, 2020 – The Institute of Food Technologists (IFT) and the American Society for Nutrition (ASN) today announced a joint membership offer, combining benefits from both organizations to provide enhanced resources.

“Food science and nutrition are inherently linked, and our joint membership seeks to bring nutrition experts together with the science of food professionals for more joint conversations that can advance a safe, sustainable and nutritious food supply for all,” said IFT President Pam Coleman. 

“The new ASN-IFT Joint Membership offering is in line with ASN’s mission for a healthier world through evidence-based nutrition,” said ASN President, Dr. Lindsay Allen. “We live in a world where knowledge of both nutrition and food science is essential for developing and producing more nutritious foods.”  Dr. Richard Mattes, ASN Immediate Past President feels that “by combining the expertise of IFT and ASN members, nutrition science and food science professionals will have the opportunity to leverage a wider array of resources and expand networking opportunities to help advance ASN’s mission for a healthier world through evidence-based nutrition.”

For a single membership fee, an individual can become a member of both organizations and have access to expanded member benefits from both ASN and IFT. Some of the resources available through this offer include:

ASN Member Benefits

  • Unrestricted full-text online access to all four ASN Journals 
  • Free continuous access to content from NUTRITION 2020 LIVE ONLINE 
  • Reduced registration fees for Nutrition 2021 and in-person meetings 
  • Free and discounted access to multimedia resources 
  • Members-only access to the ASN Community Online 
  • Subscriptions to ASN Nutrition Notes and Health & Policy Newsletter 

IFT Member Benefits 

  • Print and digital access to Food Technology magazine
  • Complimentary access to valuable professional and career resources developed by IFT, including member-only content and tools on ift.org, all live and on-demand webcasts, IFT Connect (IFT’s online networking and discussion community), topic-based special interest groups, and the online membership directory
  • Face-to-face and virtual networking opportunities with an international community of food professionals
  • Exclusive member discounts on registration fees for the IFT Annual Event, Certified Food Scientist (CFS) application fees and recertification, online courses, short courses, the Journal of Food Science (JFS), IFT press books, and more

For more information about this program, please visit: ift.org/membership/membership-types or nutrition.org/our-members

About IFT
The Institute of Food Technologists (IFT) is a global organization of approximately 13,000 individual members from more than 100 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world’s greatest food challenges. Our organization works to ensure that our members have the resources they need to learn, grow, and advance the science of food as the population and the world evolve. We believe that science is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. For more information, please visit ift.org.

About ASN
With 8,000 members in 120 countries, ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice and education. Visit nutrition.org

Related Content

IFT Advocacy Efforts Help Contribute to Increase in AFRI Food Research Funding

Following IFT efforts to raise awareness among policymakers about the importance of funding food science research, the Agriculture and Food Research Initiative (AFRI) Foundational and Applied Science Program has allocated $39 million for the Food Safety, Nutrition, and Health priority area for the 2021 and 2022 fiscal years.

A Decade of Food Attitudes

Changes in American consumers’ perceptions, beliefs, and behaviors with respect to food and food purchasing decisions since 2010.

Transparency influences shopper trust; Are vegetarians less extroverted?

News about food science research, food companies, food regulations, and consumer/marketplace trends.

The Dawn of the Food Packaging Value Chain

This Packaging column addresses the relatedness of consumer value of packaged food and value chain management, along with innovation in the packaged food value chain on the basis of various needs (e.g., difficulty of recycling flexible packaging). Also mentioned is the introduction at the university level of areas of study and coursework on packaging value chain management.

The Ultimate on Ultrafiltration

A discussion of ultrafiltration and its applications in the food and beverage industry.