Roger Clemens on Sodium Reduction

Washington, DC— Dr. Roger Clemens, on behalf of the Institute of Food Technologists (IFT), offers his perspectives on how to help the U.S. Food and Drug Administration (FDA) meet the challenges of reducing the amount of sodium in foods.

In addition to being an IFT spokesperson, Dr. Clemens is Associate Director of the Regulatory Science program and adjunct Professor of Pharmacology and Pharmaceutical Sciences within the School of Pharmacy at the University of Southern California and a scientific consultant. He is an appointed member of the USDA 2010 Dietary Guidelines Advisory Committee with primary responsibilites in food safety, dietary lipids and health.

As spokesperson for IFT, he has been cited and interviewed by more than journalists on scientific aspects of contemporary health, nutrition and food safety issues. He also authors a Food, Medicine and Health column for Food Technology magazine.

Category:

Science & Technology

Tags:

• Sodium
• FDA
• health
• nutrition
• IFT
• food science
• food technology

[rriddler26]

Well said.