• Academy Events

  • Antibiotics in Food: Can Less Do More?

    Friday, June 3, 2016 | 8:30 AM - 6:00 PM
    The New York Academy of Sciences

    Presented by The Sackler Institute for Nutrition Science and the New York Academy of Sciences

    Antibiotics have been used to prevent disease and accelerate growth in animal-rearing. Driven by concerns about antibiotic resistance, reduction in antibiotic use has changed the dynamics between food supply, food safety and public health. Concurrently, scientific advances offer alternative options such as probiotics and bacteriophages. This one-day conference will review the implications of a reduction of antibiotic use in the food system from veterinary health, human health, food safety, and food system economic perspectives. In particular, this conference will aim to address the following questions:

    • Why and how and to what degree are antibiotics used in the food system? How do they contribute to antibiotic resistance in both humans and animals? How is the "judicious use principle" defined and applied in veterinary health, and what are its implications for human health?
    • What is the global landscape of antibiotic use in the food system, and implications for antibiotic resistance?
    • Are there viable alternatives that may be used to achieve the same objectives? What are lessons-learned from antibiotic reduction for both cost and food safety management?

    Registration Pricing

      By 05/10/2016 After 05/10/2016 Onsite
    Member $25 $30 $35
    Member (Student / Postdoc / Resident / Fellow) $20 $20 $25
    Nonmember (Academia) $55 $65 $70
    Nonmember (Corporate) $80 $85 $90
    Nonmember (Non-profit) $55 $65 $70
    Nonmember (Student / Postdoc / Fellow) $35 $45 $50


    The panel discussion, Reasonable Use of and Alternatives for Antibiotics in the Food System, will be presented at no charge via Livestream. To view the Livestream or add it to your calendar, use this link:

    Presented by