EU SAFE FOODS project questions the current approach to food risk analysis
Benefit and risk communication (FoodRisC)
Practical classes more effective than theory classes in teaching food safety risks to children
Consumption of raw milk poses a realistic and unnecessary health threat
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
The safety of bottled water
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The World Health Organization exposes myths about foodborne disease
Diversification of fish species and products in European aquaculture (DIVERSIFY)
Spotlight on… Dr. Rainer Wild-Stiftung, Foundation for Healthy Nutrition
Why Do We Cook Our Food and What Happens When We Do?
Affordable, nutritious foods for those at risk of poverty (CHANCE)
What happens when we cook food? Understanding acrylamide formation
Absolute Risk vs. Relative Risk: What’s the difference?
Food labelling to advance better education for life (FLABEL)
Assessment of the risk to humans posed by exposure to low levels of chemicals
Spotlight on… Polish National Food and Nutrition Institute
Cooking with a grill, over an open flame, frying or smoking your food
Difference Between Correlation and Causation (Infographic)
Establishing an environment that supports positive health behaviour and healthy lifestyle (HELENA)
A safe approach to outdoor eating
Proactive social media strategies can enable positive engagement
Spotlight on… safefood
New insights into nutrition labelling in Europe
Difference Between Hazard and Risk (Infographic)
Identification and prevention of dietary-and lifestyle-induced health effects In children and infants (IDEFICS)
Tackling diet-related diseases and behavioural disorders by investigating the human microbiome (MyNewGut)
Closer co-operation to strengthen the global competitiveness of the European food sector (RECAPT)
What Are The Most Common Foodborne Viruses?
The challenges of communicating food risk
Interventions to Promote Healthy Eating Habits (EATWELL)
Contaminants in fish: Weighing up the risks
Towards sustainable food research (INPROFOOD)
Improving communication between social and consumer scientists, food technology developers and consumers (CONNECT4ACTION)
How to communicate food risk? A handbook for professionals
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
A healthy diet for a healthy life (JPIHDHL)
Nutrition labelling: How, where and why?
Differences in social media and traditional media in reporting a food crisis
Naturally occurring endocrine active substances (Q&A)
Designing a world-class infrastructure to facilitate research (RICHFIELDS)
Time to find the recipe for healthy ageing in Europe
Nanopack: Safer food, less waste
New dietary strategies for healthy ageing in Europe (NU-AGE)
Gut health: The role of bacteria, probiotics and prebiotics
Influenza A(H1N1) virus (Q&A)
Dietitians ensuring education, teaching and professional quality (DIETS2)
The FoodRisC e-resource centre
EFSA opinion on acrylamide
Personalised nutrition: opportunities and challenges (Food4Me)
Food production: Safe food in today’s global food chain
Learning from the past: Researchers develop a model for food risk communication
FoodRisC: Conceptualising food risk and benefit
Sharing best practices between dietitians working across Europe (DIETS)
What to do if the freezer stops
2017 Fipronil contaminated eggs - Things to know
EFSA’s opinion on bisphenol A: No health risk to consumers
Harnessing and combining the fragmented body of knowledge in Europe in the field of plant food bioactives (POSITIVe)
EUFIC Forum n°1: Quo vadis food risk communication?
Food safety tips for travellers
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
What is Codex Alimentarius?
What is Food Safety?
Is social media a potential resource for communicating food risk information?
Creating innovative, high quality, protein-rich food crops, to sustain human health, the environment, and biodiversity (PROTEIN2FOOD)
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
From Farm to Fork: Food and the consumer, a shared responsibility
EU platform for action on diet, physical activity and health
Climate change: Possible implications for food safety?
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
2- and 3-MCPD and Their Esters in Vegetable Oils
Avian Influenza: Is it safe to eat poultry meat and eggs?
HACCP and GHP: Standards in Food Industry
European micronutrient recommendations aligned (EURRECA)
Food safety: Basic rules
What Are Food Safety Risk Assessments and Why Are They Used?