top of page

What we do?

The iPB provides the most current, evidence-based and fact-driven information pertinent to the most important areas of general and applied protein nutrition, as well as addressing areas with significant misunderstandings, misrepresentation and gaps to be filled in the future. These areas include:

  • Protein requirements vs recommendations

  • Methods of determining need and requirements

  • Aging and protein balance

  • Weight management

  • Protein safety

  • Protein types

  • Sustainability Issues related to protein

  • Eating philosophies and protein

  • Protein associated allergies & intolerances

  • Protein testing

  • Protein labeling and regulatory compliance

The IPB also works with governing bodies and associations to foster global harmonization in understanding protein and its application and recommendations.

The iPB consists of scientific professionals on 4 continents who dedicate their professional time and energy to better understanding protein through research, practice and education. The iPB members have over 300 years of protein research and application experience, as well as over 1000 peer-reviewed publications. Moreover, the iPB will leverage the most current, objective, fact-based information, ensuring that the resources provided are grounded on up-to-date science.

What we do?
Directory of iPB members

iPB Directory

With more than 300 years of protein expertise and over 1000 published papers, the following list of experts are leading the field in protein research. This group of 17 world class researchers and practitioners make up the iPB Expert Panel, providing key insight, research and opinions on all matters related to dietary protein, health and performance:


Dr. Don Layman is professor emeritus at the University of Illinois. His research focuses on impact of diet and exercise on adult health problems of obesity, type 2 diabetes and the metabolic syndrome. Dr Layman’s research has helped define protein and amino acid requirements and the interrelationship between dietary protein and amino acids and carbohydrates in adult health.

Donald Layman PhD

University of Illinois

Champlain IL, USA


Dr. Arny Ferrando is a professor in the Center for Translational Research in Aging and Logevity at the university of Arkansas. His work has focused on the preservation of skeletal muscle, in particular, the use of nutritional interventions to ameliorate muscle loss. His work has spanned investigations during space flight, kidney disease, heart failure, burn injury, trauma, post-surgical rehabilitation, and aging.

Arny A. Ferrando, PhD

University of Arkansas Fayetteville, Arkansas



Dr. Jose Antonio PhD FNSCA FISSN is an Associate Professor at Nova Southeastern University in Exercise and Sports Science in Davie, FL USA. His latest research is on the effects of very high protein diets on body composition and markers of health as well as safety. He is the CEO and co-founder of the International Society of Sports Nutrition (

Jose Antonio PhD

Nova SE University

Ft Lauderdale FL, USA


Dr. Michael J. Ormsbee is Professor in the Department of Nutrition, Food and Exercise Sciences and the Associate Director of the Institute of Sports Sciences and Medicine at Florida State University. His research expertise involves the interaction of exercise training, nutrition and supplementation to improve metabolism and achieve optimal body composition, human performance, and health with special emphasis on pre-sleep feeding.

Michael J. Ormsbee, PhD, FACSM, CSCS

Florida State University

Tallahassee, FL



Dr. Brad Schoenfeld is an assistant professor of exercise science at Lehman College and director of the graduate program in human performance and fitness. His research focuses on exercise and nutritional strategies designed to optimize body composition.

Brad Schoenfeld, PhD,

Lehman College, CUNY

Brooklyn, NY



Dr. Bill I Campbell is a Professor in the Exercise Science Program and the Director of the Performance and Physique Enhancement Laboratory at the University of South Florida. His research investigates the effects of caloric restriction, protein intakes, and resistance exercise on already lean individuals. His career goal is directed at helping people optimize their physiques within a maintainable lifestyle.

Dr. Bill Campbell

University of South Florida

Tampa, FL



Dr. Robert Wolfe is currently the Wormack Chair in Nutritional Longevity, Professor of Geriatrics, and Director, Center for Translational Research in Aging and Longevity at UAMS. Dr. Wolfe has performed pioneering research in human metabolism using stable isotope tracers, methodology that is widely considered to be the standard in the field.

Robert Wolfe PhD

University of Arkansas Fayetteville, Arkansas



Dr. Paul Moughan holds the position of Distinguished Professor at Massey University and is Director of the Riddet Institute, a National Centre of Research Excellence in Food Science. His research has encompassed the fields of human and animal nutrition, food chemistry, functional foods, mammalian growth biology and digestive physiology.

Paul Moughan PhD,

Massey University


 New Zealand

Dr Shy K_edited.jpg

Dr. Shiloah Kviatkovsky is an assistant professor in the Department of Orthopaedic Surgery at the University of Arkansas for Medical Sciences in Little Rock, AR. Her research focuses on nutritional interventions for connective tissue health, with an emphasis on collagen supplementation for enhancing recovery from injury and orthopaedic surgery.

Shiloah Kviatkovsky PhD

University of Arkansas Fayetteville, Arkansas



Dr. Carol Johnston is professor and associate director of the Nutrition Program in the College of Health Solutions at Arizona State University. She is an expert in high protein/low carbohydrate diets for weight loss, and vegetarian diets.

Carol Johnston, PhD, RD

Arizona State University

Tempe, AZ



Dr Nicolaas Deutz is a Professor and Director of the Center for Translational Research in Aging & Longevity, Director of Clinical Research, Human Clinical Research Facility, Department of Health & Kinesiology, Texas A&M University. He has focused his research on (inter)organ protein and amino acid metabolism and the use of nutritional supplements to treat malnutrition in older adults and during acute and chronic disease states.

Nicolaas E.P. Deutz, MD, PhD 

Texas A&M University

College Station, TX



Dr. Mike Roberts is the Director of the Molecular and Applied Sciences Laboratory in the School of Kinesiology at Auburn University (Auburn, AL, USA). His laboratory conducts human research related to how protein supplementation affects exercise training outcomes in younger and older populations.

Dr. Mike Roberts

Auburn University

Auburn AL



Dr. Emma Stevenson leads developments in Sport and Exercise Science in the Faculty of Medical Sciences at Newcastle University. Her research focuses on nutritional interventions, particularly milk proteins to maximize exercise recovery as well as the effects of exercise and nutritional interventions on appetite regulation, metabolism, energy balance, glycemic control, appetite regulation and healthy aging.

Emma Stevenson PhD

Newcastle University

Tyne, England

United Kingdom


Dr. Willoughby a Professor of Exercise and Nutritional Biochemistry and Molecular Physiology at Baylor University in Waco, TX. He is the director of the Exercise and Biochemical Nutrition Laboratory where his primary research focus is on the skeletal muscle molecular and biochemical mechanisms regulating the effectiveness and efficacy of protein supplements.

Darrin Willoughby, PhD,

University of Mary Hardin-Baylor

Belton, Texas



Dr. Paul Arciero is the Director of the Human Nutrition and Metabolism Laboratory and Professor in the Health and Human Physiological Sciences Department at Skidmore College. He is a leading expert in nutrition and fitness lifestyle interventions to optimize health and physical performance and his research focus includes optimal protein level and timing in relations to human weight, body composition, health and fitness.

Paul J. Arciero, PhD/DPE,

University of Pittsburgh

Pittsburgh, PA USA


Dr Heather J. Leidy is an Associate Professor in the Department of Nutritional Sciences at The University of Texas at Austin. As a nutritional physiologist, she incorporates a ‘pipet to dinner-plate’ approach by examining the ingestive (i.e., eating) behavior signals by which the consumption of dietary protein (quantity, quality, timing) improves weight management via appetitive, hormonal, and neural signals controlling appetite, satiety, and food cravings.

Heather J. Leidy PhD

University of Texas

Austin, TX



Dr. Hamilton Roschel is a professor at the School of Physical Education and Sports / School of Medicine, University of São Paulo. Hamilton does research in Sports Medicine including the application of protein, amino acids and derivatives on skeletal muscle.

Hamilton Roschel PhD

University of San Paulo

San Paulo



Dr. Gabrielle Lyon is board certified in Family Medicine and completed a combined research and clinical fellowship in Geriatrics and Nutritional Sciences at Washington University in St. Louis. She completed her undergraduate training in Nutritional Sciences: Vitamin & Mineral Metabolism at the University of Illinois.

Her clinical practice services the leaders, innovators, mavericks, and executives in their prospective fields. Dr. Lyon works closely with the Special Operations Military and has a private practice that services patients worldwide.

Dr. Gabrielle Lyon DO

Institute for Muscle-Centric Medicine® New York NY


Image by logan jeffrey
iPB Approved Media Links

iPB Approved Media Links

Protein Meals and Daily Intake

The name protein is derived from the Greek term proteos, which means “primary” or “to take place first.” Protein was first identified well over a century ago, at which time scientists described it as a nitrogen-containing part of food that is essential to human life.

Higher Protein Requirements During Aging

The average life expectancy has increased over the past century and now averages about 71 years globally. Along with significant medical advances, exercise, nutrition and lifestyle behaviors have all played a role in modulating longevity. Despite enhanced longevity, aging is associated with reduced muscle and bone mass, strength, metabolism and disease fighting capacity. Protein is a key nutrient in helping to modify the rate of progression of age-related affects. Over the past couple decades greater attention has focused on whether protein requirements are higher for older individuals versus their younger-aged counterparts. Today, it is clear that the evidence points to a higher base protein requirement for older individuals and that dietary guidance around the world relevant to this population and protein should be re-evaluated.

More Protein and Muscle Development
Protein Level and Weight Loss
  • Dr Stu Phillips presents on weight loss and changing body composition in Protein in Weight Loss: Advantage Protein. Additional commentary includes popular macronutrient manipulation.

  • Dr Heather Leidy gives a brief overview of how Protein at Breakfast helps with appetite and satiety versus lower protein breakfast or skipping, plus that it might not take a lot of protein at meals to benefit.

  • Dr Stu Phillips presents on the Macronutrient Mix in Weight Loss: Advantage Protein. Discussion on the importance of the level of protein during weight loss on body composition and quality of weight change.

Protein Safety with Higher Protein Intakes
  • It is still common today to come across internet and magazine articles, social media posts and even some professional commentary that either directly states or suggests that protein intakes above the current base requirement levels stated by many countries/organizations as presenting a risk to the function and health of various tissue such as the kidneys, liver and bone. However, the potential adverse effect of higher protein intakes on human health generally unfounded and in contrast to the most current evidence-based understanding of the issue. While the misinformation on this matter continues, an opportunity also exists for confusion regarding scenarios where protein requirements are clearly elevated above RDA levels and alike globally such as aging as well as well as caloric restriction. Furthermore, it creates confusion when evaluating certain dietary recommendations such as the Adequate Macronutrient Distribution Range (AMDR) in the United States and Canada which states a protein range spanning 10-35% of energy intake with the upper end of the range dramatically raising protein intake above requirement standards. Thus, a need exists for a clearer understanding of this issue so that professionals, media and consumers are well informed with the most up-to-date information.

  • Dr Stu Phillips presents on weight loss and changing body composition in Protein in Weight Loss: Advantage Protein. Additional commentary on protein safety at several points in the presentation.

  • Dr. Jose Antonio talks about what a Higher Protein Diet constitutes and the impact of higher protein diets on body composition. Dr Antonio’s higher protein intake research specifically pertains to people who exercise.

Protein Requirements
  • Dr Stu Phillips is interviewed on How Much Protein Do We Need.  Q/A includes discussion of protein needs during aging, exercise and general intake.

Other Protein-Related Information Sources
bottom of page