Sylvia B. Rowe MA

Sylvia Rowe is president of SR Strategy which addresses the science to communications to policy continuum on a broad range of global health, nutrition, food safety and risk issues. She is also an Adjunct Professor at the University of Massachusetts Amherst and Tufts Friedman School of Nutrition Science and Policy.
Rowe is currently Chair of the Health and Medicine Division (IOM) Food Forum, a member of the Health and Medicine Division (IOM) Obesity Roundtable, and served on the National Academies Science of Science Communications: A Research Agenda Committee. She is a Contributing Editor and columnist of Nutrition Today, serves on the Tuft’s Nutrition Advisory Council and has been recognized as an Honorary Member of the Academy of Nutrition and Dietetics (AND).
Previously Sylvia served as president and chief executive officer of the International Food Information Council (IFIC) and IFIC Foundation, in Washington, DC, nonprofit organizations that communicate science-based information on food safety and nutrition issues to health professionals, journalists, government officials, educators and consumers. Rowe received a Bachelor's Degree from Wellesley College and was awarded a Masters’ Degree from Harvard University, both with honors.