EU SAFE FOODS project questions the current approach to food risk analysis
FoodRisC: Conceptualising food risk and benefit
Benefit and risk communication (FoodRisC)
Absolute Risk vs. Relative Risk: What’s the difference?
Difference Between Correlation and Causation (Infographic)
Learning from the past: Researchers develop a model for food risk communication
Difference Between Hazard and Risk (Infographic)
EFSA opinion on acrylamide
Naturally occurring endocrine active substances (Q&A)
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
Food decisions: Causes of biases
Evaluating perceptions and communication of food risks and benefits across Europe
EFSA’s opinion on bisphenol A: No health risk to consumers
Influenza A(H1N1) virus (Q&A)
Avian Influenza: Is it safe to eat poultry meat and eggs?
Achieving successful behaviour change
On the road to harmonising vitamin and mineral recommendations in Europe (EURRECA)
Is social media a potential resource for communicating food risk information?
FoodRisC: The role of social media during a food crisis
Climate change: Possible implications for food safety?
New e-resource centre to facilitate effective communication on food risks and benefits
Practical classes more effective than theory classes in teaching food safety risks to children
What’s Important for Vegetarians and Vegans to Eat?
How to communicate food risk? A handbook for professionals
Assessment of the risk to humans posed by exposure to low levels of chemicals
Public engagement for inclusive food and health research (INPROFOOD)
FoodRisC: A new tool to improve communication
2- and 3-MCPD and Their Esters in Vegetable Oils
The safety of fresh fruits and vegetables
The FoodRisC e-resource centre
EUFIC Forum n°1: Quo vadis food risk communication?
Proactive social media strategies can enable positive engagement
What Are The Most Common Foodborne Viruses?
FoodRisC: Analysing traditional and social media coverage
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
Contaminants in fish: Weighing up the risks
Sustainable protein: Meeting future needs
Consumption of raw milk poses a realistic and unnecessary health threat
The safety of bottled water
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
2017 Fipronil contaminated eggs - Things to know
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Food packaging unwrapped
What Are Food Safety Risk Assessments and Why Are They Used?
Differences in social media and traditional media in reporting a food crisis
EU project OLEUM: Assuring the quality and authenticity of olive oil
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The World Health Organization exposes myths about foodborne disease
Drivers of choice: What motivates consumer behaviour
Water balance, fluids and the importance of good hydration