December 8, 2026
Food Policy in Focus: An Advocacy Community Conversation
A new political landscape. Major questions about ultra-processed foods. Potential changes to GRAS oversight. What does it all mean for the future of food? Food policy is entering a consequential period, with decisions taking shape today that could influence food innovation, regulation, research, labeling, and consumer trust for years to come.
Join the Institute of Food Technologists on Tuesday, December 8, from 12:00 p.m. – 1:00 p.m. CT, for an interactive Advocacy Community Conversation that explores what the latest developments mean for food scientists, industry, academia, policymakers, and the broader food system.
Free and open to the public, “Food Policy in Focus: An Advocacy Community Conversation” will examine the latest developments in food policy and legislation, including how the results of the U.S. mid-term elections will impact the global food system, what’s the latest with the pending federal ultra-processed foods definition, as well as address the GRAS public comments IFT provided to the FDA in advance of its December 9 deadline. The Community Conversation, part of IFT’s quarterly advocacy series, will also take a close look at the shifting international policy landscape as IFT shares its recent experiences at Codex conferences in Australia and Germany.
IFT Chief Science and Technology Officer Brendan Niemira, PhD, and IFT Vice President of Science and Policy Anna Rosales, RD, will lead an interactive discussion examining the scientific, regulatory, and real-world implications of today’s most consequential food policy debates. Attendees will also have an opportunity to ask questions, share perspectives, and consider how the food science community can prepare for and help inform what comes next.
Attendee Takeaways
- Get ahead of the policy developments shaping the food system, from food ingredient oversight and labeling requirements to federal research and science policy.
- Understand what changes to GRAS oversight and food chemical reassessment could mean for food innovation, product development, regulatory compliance, and consumer confidence
- Explore what’s next for ultra-processed food policy, including efforts to establish a federal definition and the growing patchwork of state activity that could influence labeling, consumer perceptions, and the marketplace.
- Examine potential changes affecting federally funded research and what they could mean for universities, scientific organizations, researchers, and the future of food science innovation.
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 U
Webinar
Claire Koelsch Sand
