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Join the wait list using the link above and you will be contacted if any space opens up. Most sessions will be recorded and posted to this website after the conference.  You can also join our mailing list using the form below for conference updates.

Press: Can still complete the Press Interest Form and a team member will contact you.

Note that this conference sells out - we encourage prompt registration. Registration is required including press and travel award recipients.


Deadline: Early-bird fees will be available through May 15th or capacity limit. Standard fees apply through the final registration deadline of June 1 while availability lasts.


Registration Fees (Includes Meals)


General Audience: $400 until May 15. $500 from May 16-June 1.


Students/Post-Docs & Impacted Community Members:A limited number of 1) registrations at a discounted rate ($50) and 2) travel awards are available for students, post-docs, and impacted community members. UPDATE: Applications closed and all notifications have been sent.

  • Notifications will be sent in late April and a registration code will be provided to those awarded.

  • If you can afford the General Audience rate, we encourage you to purchase it now. This will also help ensure your spot for the Toxic Tour(s).


Sponsors: Complimentary registration is offered for gold (1), platinum (2), and diamond sponsors (2) using the provided code. Visit the Sponsorship page to learn about becoming a sponsor.

Refunds: Should your travel plans change, please note the following is our event policy:

  • A full refund of your registration fee will be given until May 9, 2024 

  • 1/2 of your registration fees will be refund May 10 thru May 26th, 

  • No refunds of registration fees after May 26th 2024.  

  • Click here to request a refund.

Payment Processing: Registration payments will be processed through Michigan State University.

Michigan State University
Food Science & Human Nutrition
469 Wilson Rd.
East Lansing, MI 48824

Please join our mailing list for event updates

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