The Society of Nutrition and Food Science (SNFS) 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.

SNFS & GVF support three research projects on Healthy Ageing

20210419 GVF SNFS Forschungsprojekt

The Society of Nutrition and Food Science (SNFS) e.V. & the Gesellschaft für angewandte Vitaminforschung e.V. fund three research projects investigating the role of nutrition in healthy ageing.

More details are available here (in German).

NFS Journal impact: 2020 CiteScore published

The official journal of the Society of Nutrition and Food ScienceNFS Journal, is gaining impact in the nutrition and food science communities. 


After rapidly gaining in impact over the first few years following its inception in 2015 (which peaked in 2019 with a CiteScore of 9.6), NFS Journal now reached a very good CiteScore of 4.4 in 2020, which puts it in the same league as many of the established nutrition and food science journals.  

Articles published in NFS Journal are thus recognized, read and cited. Make use of the increasing impact and recognition of NFS Journal and publish your next article in the society’s official organ.

Become a member of the Society of Nutrition and Food Science and benefit from the possibility to apply for a publication fee subsidary for high-quality articles published in  NFS Journal.

SNFS Dialogue:

Where myths and facts are far apart: sugar, sugar alcohols and sweeteners

On February 6, 2020, SNFS invited three recognized experts to present the latest research and shed light on many questions around the sweet taste of foods and its impact on human health.  More...

Left to right: Alfred Mar, Hannelore Daniel, Anne Christin Meyer-Gerspach, Jan Frank

Prof. Dr. Jan Frank
President of SNFS and Professor of Food Biofunctionality at the University of Hohenheim 

Glucose and fructose metabolism: the dose makes the poison!
Prof. em. Dr. Hannelore Daniel (Professor emeritus of Nutrition Physiology,  TU Munich)

The latest in sugar research: sucrose and its potential replacements
PD Dr. Anne Christin Meyer-Gerspach (St. Claraspital/St. Clara Forschung AG, Basel)

Technology of sugars, sugar alcohols, and non-caloric sweeteners in pastry
Univ. Lektor Dipl. Ing. Alfred Mar (Lecturer at BOKU and President of ICC Austria)

Please click here for more details, the symposium summary, and slides.

Past SNFS Dialogue:

Food intolerances and allergies - Lifestyle diseases or metabolic disorders of increasing importance?

On October 21, 2019, SNFS, together with recognized experts, reviewed "food intolerances and allergies" and examined the diverse adverse reactions to foods, their pathophysiological basics, frequencies in the population, and agreed on recommendations for actions. 

Fructose intolerance, lactose intolerance, celiac disease, non-celiac gluten sensitivity, allergies to milk protein, fish, nuts and so on... More and more people, or so it seems, report that they do not tolerate one or more food items in their diets. This is mirrored by a growing number of "Free of"-foods offered in supermarkets.

The causes of these food intolerances are manifold, as are their symptoms. The constant presence of nutrition topics and cooking shows in the media and the resulting growing awareness of consumers for health and nutrition topics may contribute to a heightened sensitivity of the population and increasing numbers of self-diagnosed intolerances and allergies. 

Prof. Dr. Jan Frank, President of SNFS and Professor of Food Biofunctionality at the University of Hohenheim, chaired the event and the lively discussion around the topic among journalists, nutrition experts and the general public. 

Dr. Claudia Laupert-Deick, Head of the Practice for Nutrition Therapy and Coaching in Bonn, talked about the current trends towards food intolerances and explained for whom it really makes sense to omit foods. "More and more people believe that they can no longer tolerate certain foods. But this assumption cannot be confirmed scientifically“, she affirmed. But for humans without a diagnosed allergy or intolerance “Free of “-products do not necessarily provide a health benefit; on the contrary. If, for example, gluten (from wheat) is eliminated from the diet, the consumption of whole grain products and simultaneously of dietary fibre may be reduced. Only a small percentage of the German population has a food allergy. Dr. Laupert-Deick stressed: "It requires a differentiated procedure to diagnose food intolerances and to treat them properly and in a health-promoting way".

Prof. Dr. Jörg Kleine-Tebbe from the Allergy and Asthma Center Westend in Berlin spoke about food allergies and intolerances and highlighted the boundary between fashionable indisposition and life-threatening disease. "Food allergies are immunological reactions against food constituents," he explained. One differentiates between primary and secondary food allergies. "Primary food allergies manifest early in life, in infants and young children, and are immunological reactions to proteins from e. g. cow milk, chicken eggs, wheat, peanuts, tree nuts and fish", the expert said. Secondary food allergies are different, Prof. Dr. Kleine-Tebbe explained: "They manifest later in life and typically in persons who are allergic to airborne allergens, such as pollen. The presence of structurally related allergens in foods then causes the cross-reactivity also referred to as secondary food allergies." Even though 14% of the European population have a self-reported food allergy, only 1% of the population has this confirmed by a physician through the presence of antibodies in the blood. However, only 0.2% of Europeans show allergic reactions when ingesting the respective allergen. Prof. Kleine-Tebbe concluded: “The presence of antibodies alone does not make an allergy. Only in combination with allergic reactions to the food in question, can a food allergy be confirmed.” Avoiding certain foods is only necessary for persons with a confirmed allergy and not recommended for the general public.

Prof. Dr. Nanette Ströbele-Benschop from the Institute of Nutritional Medicine at the University of Hohenheim talked about the psychological and social aspects of food intolerances and allergies. People suffering from these disorders find themselves in a difficult situation: "Depending on the severity of the food allergy, the emotional and social burden can be very high, in particular for sick children and their relatives - especially the mother", she stressed. Children may be singled out at social events as the “odd ones who need a special diet” and parents may experience the need to explain the dietary restrictions of their children to strangers and caterers as stressfull. Or they may suffer from anxiety when being forced to leave the welfare of their children, who may suffer life-threatening consequences upon exposure to, for example, peanuts, in the hands of others. The quality of life of allergy patients and their close relatives may be severely reduced, studies find. But the extent of the psychological burden is rarely recognised or properly addressed by physicians, who focus on treating the allergic reactions. “Tending to the psychological component in order to reduce the emotional burden, may be just as important for ensuring the wellbeing and health of patients in the long run”, concluded the expert.

Left to right: Jörg Kleine-Tebbe, Claudia Laupert-Deick, Nanette Ströbele-Benschop, Jan Frank 

Overview speakers and presentation titles: 

Dr. Claudia Laupert-Deick (Practice for Nutrition Therapy and Coaching, Bonn): 
Nutrition trend Food intolerances - For whom does it really make sense to omit food?

Prof. Dr. Jörg Kleine-Tebbe (Allergy and Asthma Center Westend, Medical Practice Hanf, Ackermann & Kleine-Tebbe, Berlin): Allergies and food intolerances: between lifestyle diseases and death risk

Prof. Dr. Nanette Ströbele-Benschop (University of Hohenheim, Institute of Nutritional Medicine, Stuttgart): Psychological and social aspects of food intolerances and allergies

Publications cited by the speakers:

Prof. Dr. Kleine-Tebbe:

Prof. Dr. Ströbele-Benschop:

Further information can be found here:

  • German Society for Allergology and Clinical Immunology (Deutsche Gesellschaft für Allergologie und klinische Immunologie): www.dgaki.de
  • Deutscher Allergie- und Asthmabund (German Allergy and Asthma Association): www.daab.de

Press release:

Please read the joint press release of SNFS and the University of Hohenheim for further details.

TV broadcast on the topic of "The miracle drug curcuma - Curry for Alzheimer's disease and cancer?“ on May 28, 2019

On May 28, 2019, Prof. Jan Frank, President of SNFS, spoke as a studio guest on "hr Fernsehen" on the topic of "The miracle drug curcuma - Curry for Alzheimer's disease and cancer?“.

Television broadcast (in German): hr-fernsehen, "Die Ratgeber: Wundermittel Kurkuma – Mit Curry gegen Alzheimer und Krebs?“, 28.05.2019, 18:45 Uhr

Website: https://www.hr-fernsehen.de/sendungen-a-z/die-ratgeber/sendungen/was-sie-bei-kurkuma-tabletten-und-kapseln-beachten-sollten,artikel-ratgeber-kurkuma-100.html

The broadcast (in German) can be found here

Photo: Pixabay

4th Congress Hidden Hunger

Hidden hunger and the transformation of food systems: How to combat the double burden of malnutrition?

From February 27 to March 1, 2019, the 4th Congress Hidden Hunger took place at the University of Hohenheim in Stuttgart, Germany. The topic of hidden hunger with reference to the worldwide problem of overweight as well as the global nutritional situation were discussed from the perspectives of governmental and non-governmental organizations, politicians, economists, nutritionists and agricultural scientists. Various disciplines and scientists from high- and low-income countries from allover the world were brought together to focus on the links and gaps between science and reality in all parts of the world. The biennial global meeting of members belonging to the scientific community, representatives from politics, government and the media as well as members of civil society organizations, advocacy groups and private and public sector bodies, was organized by the University of Hohenheim  together with the Society of Nutrition and Food Science (SNFS).

Three young researchers  were awarded the SNFS Best Poster Prize. Two of the awardees received their award certificate from SNFS President Prof. Frank during the congress (see photo below). 

SNFS enjoyed being able to offer its members a complete registration fee waiver for the participation in the congress (see here for further membership benefits).

Photo curteousy of SEZ / Stefan Steinbach

Report on the 4th Congress Hidden Hunger 2019  

Press release of the University of Hohenheim announcing the press conference (in German) 

More information on the congress

Congress program

PURE Interview

Volker Mrasek, freelance science journalist, spoke with Prof. Stefan Lorkowsi and SNFS president Prof. Jan Frank about the validity of the data presented in the PURE study for and interview that was aired on  Deutschlandfunk. Please also see the related scientific comment of SNFS.

The interview (in German) can be found here as text and audio stream.

Can a child eat a healthy and balanced diet for 2.77 € per day?

In Germany, parents on welfare receive 2.77 € per day for the alimentation of their children under the age of 6 years. Scientists from the Society of Nutrition and Food Science warn that this may not be enough to provide growing children at this vulnerable age with a balanced and healthy diet. Micronutrient malnutrition - or hidden hunger - during childhood is more frequent in families with low socio-economic status and is a cause of impaired physical and brain development, which may last into adulthood. Hence, poverty may lead to malnutrition and impaired cognitive development, which in turn may predetermine for a low socio-economic status. This vicious cycle may be hard to break for children from less privileged families. 

Young children, particularly at the early stages of their development, require a diet rich in micronutrient-dense foods, such as vegetables, fruits, whole-grain cereals, dairy products,  and more, to maintain optimum health and develop their full mental and physical capacities. More research is needed to determine how much money per day is necessary to provide children in Germany with a balanced and healthy diet that will allow them to succeed in life. But the SNFS experts estimate that 2.77 € will not be enough and urge the German government to initiate the required research and re-evaluate and raise the current numbers. 

Read the full statement (in German) 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.http://www.snfs.org/activities/snfs-dialogue.html

SNFS as one of the cooperation partners of the Networking and Strategy Meeting "Nutrition and Education for Sustainable Development (ESD): Achieving the UN Goals (SDGs) Together"

September 3, 2019, Bonn, within the framework of the 3rd Bonn Nutrition Days (3. Bonner Ernährungstage)

At the pre-conference "Agenda 2030: Nutrition strategies in Germany and worldwide", which took place on March 19, 2019, in Giessen on the occasion of the Scientific Congress of the DGE, one of the recommendations for action was to pursue sustainability in nutrition more strongly. This impulse was further developed into a networking and strategy meeting on September 3, 2019, within the framework of the 3. Bonner Ernährungstage (3rd Bonn Nutrition Days). Representatives of the following German institutions in the field of nutrition and household invited to the event: 

•  Arbeitsgruppe Nachhaltige Ernährung e.V. (AGNE) 
(Working Group Sustainable Nutrition)

 BerufsVerband Oecotrophologie e.V. (VDOE) 
(Professional Association for Oecotrophology)

 Bundeszentrum für Ernährung (BZfE) 
(Federal Center for Nutrition)

 Deutsche Gesellschaft für Ernährung e.V. (DGE) (German Nutrition Society) 

 Verband der Diätassistenten – Deutscher Bundesverband e.V. (VDD) (German Federal Association of the Dietitians)

The closer circle of these institutions has been extended to include actors active in education for sustainable development, consumer education, development education or environmental education. German universities dealing with sustainable nutrition were also invited to this networking and strategy meeting. Around 50 experts from the above-mentioned fields met and thus expressed their interest in cooperation, among them SNFS.

A first exchange and brainstorming took place on the following key question: How can nutrition experts and actors in Education for Sustainable Development (ESD) as well as universities jointly use their potential to support the achievement of the UN Sustainable Development Goals (SDGs)? These include the goals "1. No poverty", "2. No hunger", "3. Health & well-being", "6. Clean water" and "13. Climate protection" (sustainabledevelopment.un.org). This question will be dealt with in the further process. The time earmarked for the implementation of the Agenda 2030 is just over ten years and the urgency is increasing in view of climate change and extinction of species as well as poverty, hunger and refugee flows. It is therefore necessary for actors in the field of food and ESD to network with each other and to strive for a common approach with high intensity. Another goal is to make nutrition more visible in the public discussion on sustainability. 

The brief report of the inviting institutions (in German) can be found here

"Only half the meat“ - The nutrition expert Jan Frank explains, why we cannot continue eating meat as we do today

Interview (in German) by Julia Bosch with Prof. Dr. Jan Frank, President of SNFS

Published: 29 May 2019, Stuttgarter Nachrichten (StN), page "Wissen" (knowledge)