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The Society of Nutrition and Food Science e.V. is a not-for-profit organisation dedicated to bringing together nutrition and food scientists and to further scientific progress and education in the field of nutrition and food science.


Upcoming events: SNFS Dialogue

Fats and oils in foods - from food technology to nutritional physiology

SNFS, together with dedicated experts, would like to shed light on the importance and role of fat in the diet and foods. Why do we need fats in our diet? What is their role in health and disease? Do we eat too much or the wrong kinds of fats? Why are certain fats frequently used by the fopod industry? These questions and more will be addressed by our experts. The audience is invited to address the experts and ask questions during the panel discussion that will follow the experts’ presentations. This SNFS Dialogue will be held in German and will be of interest to journalists and a broader audience interested in the topic.

When: February 20, 2018 14:00 to 16:00

Where: Universitätsclub Bonn e.V., Konviktstraße 9, 53113 Bonn

For more information, please click here.


Do carbohydrates kill? - Scientific comment on the recent PURE paper in Lancet 

A recent epidemiological study by Dehghan and colleagues, published in Lancet, investigated the impact of macronutrient intake (as a percentage of the daily energy consumption) on the risk for total mortality and major cardioascular events in more than 135,000 subjects from 18 countries. The authors observed that total mortality risk increased with increasing consumption of total carbohydrates and decreased with increasing  total fat consumption. Increasing the intake of saturated fat, so the authors, was not harmful and even reduced the risk for stroke. Based on these associations, the authors propose that global nutrition guidelines need to be revised. However, methodological limitations of the study preclude such far-reaching conclusions, say the nutrition experts at the Society of Nutrition and Food Science.

Please read the scientific comment, which is currently only available in German. 


Publish your research in the society’s official organ NFS Journal

NFS Journal (Elsevier) publishes cutting edge research in the fields of basic and applied nutrition and food science and is in the hands of the Editor-in-chief Prof. Jan Frank and Deputy Editor-in-chief Prof. Walter Vetter. Please visit the journal homepage for the full Aims and Scope and the Editorial Board, which consists of more than 30 experts from 18 countries and all continents. 

The open-access journal features a new article format Registered Reports, which aims to eliminate publication bias against negative results. 

The journal invites submission of high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with research at the interface of nutrition and food science and thus connects both disciplines. 

Submit your work to NFS Journal to receive global visibity of your research.