International Workshop and Exhibition about Physical Activity in Times of Major Sporting Events-2014
Anfiteatro João Yunes, Faculdade de Saúde Pública - São Paulo, SP (Av. Doutor Arnaldo, 715) 4/22/2014 - 4/23/2014
Modo de ação (MoA): Avanços Recentes e Aplicação regulatória
Royal Tulip Brasília Alvorada – SHTN Trecho 1 Conj. 1B Bloco C 4/14/2014 - 4/15/2014
ILSI SEA Region Annual Meeting and Scientific Symposium
Singapore 4/10/2014 - 4/11/2014
Workshop 'Risk Assessment of Non-Intentionally Added Substances (NIAS) in Food Contact Materials and Articles'
Brussels, Belgium 4/2/2014 - 4/4/2014
Coordinated by the Packaging Materials Task Force.
Reunião Anual ILSI Brasil 2014
Grande Hotel Senac Águas de São Pedro 4/2/2014 - 4/4/2014
10th Vahouny Fiber Symposium
Bethesda, Maryland 3/26/2014 - 3/28/2014
The session titled, "A Framework for determining the physiological benefits of fiber" is being sponsored by the ILSI North America Technical Committee on Carbohydrates.
Society of Toxicology Annual Meeting
Phoenix, Arizona 3/23/2014 - 3/27/2014
Presentations on "Toxicology and Risk Assessment of Chemical Mixtures", "Evaluation of Food-Relevant Chemicals in ToxCast Phase II", and "In Vitro Bioactivity in ToxCast Assays for Fruit and Vegetable Extracts"
Energy Balance and Active Living: Perspectives on Obesity Prevention
Auditorium, Health Promotion Board, Singapore 3/22/2014 - 3/22/2014
ILSI Europe 2014 Annual Symposium
Thon Hotel Brussels City Centre, Brussels, Belgium 3/20/2014 - 3/21/2014
For the first time, the programme reflected our own scientific portfolio to provide our collaborators with a clear overview of the wide variety of activities addressed by ILSI Europe.
Risk, Perception, and Response Conference
Harvard School of Public Health, Boston, MA 3/20/2014 - 3/21/2014
Limited attention, emotional reactions, and difficulties in processing risk-related information, among other factors, may lead individuals to act in ways that impair their health or welfare. For example, warnings about mercury in fish can lead people to decrease their overall fish consumption and hence their consumption of healthful omega-3 fatty acids.