An update on BSE
EFSA and ECDC publish new European Union summary report on antimicrobial resistance
L’impatto Potenziale Delle Malattie Degli Animali Sulla Sicurezza Alimentare
EFSA and ECDC release new European Union summary report on trends and sources of zoonoses
Ensuring the safety of meat from vaccinated animals in Europe
Antimicrobial Resistance (Q&A)
EFSA and ECDC publish the 2011 EU report on antimicrobial resistance in zoonotic bacteria from humans, animals and food
Resistenza antimicrobica: una responsabilità condivisa
EFSA and ECDC release the 2011 European Union summary report on zoonoses and foodborne outbreaks
Q&A su nanotecnologia e alimentazione
Organic food and farming: Scientific facts and consumer perceptions
Are organic foods safer or healthier than conventional alternatives?
Produzione alimentare 3: un approvvigionamento sostenibile degli alimenti
From Farm to Fork: Dalle materie prime agli alimenti - Maggiore durata e maggiore sicurezza
Microbial genomics: A new tool to increase food quality and safety
Sugar: How is it produced from beet? (Infographic)
DNA testing of foods (Q&A)
Boosting the benefits and minimising the risks: determining optimal seafood consumption
Pesci d’allevamento – una scelta sana ed ecosostenibile?
From Farm to Fork: Farming, The Beginning of The Food Chain
Sugar: How is produced from cane? (Infographic)
Pesticides and health (Q&A)
Trasparenza della catena alimentare: passato, presente e futuro
Applications of biotechnology in the food industry: Enzymes
Stevia: come si ottiene?
Le proteine sostenibili: Soddisfare le esigenze future
International project pioneers crops for future generations (PROTEIN2FOOD)
Modern biotechnology in food: Milestones in food development
From Farm to Fork: Safe Food Transport and Storage
Food fortification: Optimising food’s goodness
Bio-based food packaging to improve shelf-life of fresh food produce & reduce landfill waste (RefuCoat)
Systematic review finds no difference in nutritional value of organic vs. conventional foods
Genetically modified food: What do you need to know?
Modern biotechnology in food: Modern biotechnology and food quality
Food safety controls in the European Union
Researchers develop new variety of soybean lacking the proteins that cause allergic reactions
L’utilizzo dei raggi X per l’ispezione degli alimenti
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Affordable, nutritious foods for those at risk of poverty (CHANCE)
Nuove scoperte nel packaging alimentare
Modern biotechnology in food: Modern biotechnology and food safety
Food traceability: Cornerstone of EU food safety policy
Eating insects: cultural and individual experiences affect perception and acceptance
Progetto OLEUM: Al via la sfida europea per garantire la qualità e l’autenticità dell’olio di oliva
Discover The History of Food Biotechnology
Safety evaluation of novel foods: A European and international perspective
Closer co-operation to strengthen the global competitiveness of the European food sector (RECAPT)
Modern biotechnology in food: What is food biotechnology?
From Farm to Fork: Processes in the Food Chain
European Union action plan to tackle food fraud
Diversification of fish species and products in European aquaculture (DIVERSIFY)
Lunga vita al cacao
Olio di oliva: come viene prodotto?
Modern biotechnology in food
DNA barcoding: A new tool for food traceability
Produzione di alimenti 1: L’evoluzione nel soddisfare le esigenze nutrizionali attraverso la lavorazione e l’etichettatura
From farm to fork: Changing food patterns
What are Functional Foods and How Can They Help Us?
Creating innovative, high quality, protein-rich food crops, to sustain human health, the environment, and biodiversity (PROTEIN2FOOD)
Food processing: The Advantages of Processed Foods
Functional foods are seen as healthy: But taste and pleasure matter too!
Utilizzo dell’acqua nella produzione degli alimenti
Food safety- From Farm to Fork Conlusion
Healthy plants equal healthy food