Applications of biotechnology in the food industry: Enzymes
Modern biotechnology in food: Milestones in food development
Genetically modified food: What do you need to know?
Modern biotechnology in food: Modern biotechnology and food safety
Researchers develop new variety of soybean lacking the proteins that cause allergic reactions
Nuove scoperte nel packaging alimentare
Discover The History of Food Biotechnology
Eating insects: cultural and individual experiences affect perception and acceptance
Modern biotechnology in food: What is food biotechnology?
Safety evaluation of novel foods: A European and international perspective
Modern biotechnology in food
What are Functional Foods and How Can They Help Us?
Q&A su nanotecnologia e alimentazione
Functional foods are seen as healthy: But taste and pleasure matter too!
L’impatto Potenziale Delle Malattie Degli Animali Sulla Sicurezza Alimentare
Food fortification: Optimising food’s goodness
Le proteine sostenibili: Soddisfare le esigenze future
EFSA and ECDC release new European Union summary report on trends and sources of zoonoses
International project pioneers crops for future generations (PROTEIN2FOOD)
From Farm to Fork: Safe Food Transport and Storage
L’utilizzo dei raggi X per l’ispezione degli alimenti
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
Food safety controls in the European Union
Ensuring the safety of meat from vaccinated animals in Europe
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Affordable, nutritious foods for those at risk of poverty (CHANCE)
Food traceability: Cornerstone of EU food safety policy
Resistenza antimicrobica: una responsabilità condivisa
Antimicrobial Resistance (Q&A)
Progetto OLEUM: Al via la sfida europea per garantire la qualità e l’autenticità dell’olio di oliva
EFSA and ECDC publish the 2011 EU report on antimicrobial resistance in zoonotic bacteria from humans, animals and food
European Union action plan to tackle food fraud
Closer co-operation to strengthen the global competitiveness of the European food sector (RECAPT)
Olio di oliva: come viene prodotto?
From Farm to Fork: Processes in the Food Chain
EFSA and ECDC release the 2011 European Union summary report on zoonoses and foodborne outbreaks
Produzione di alimenti 1: L’evoluzione nel soddisfare le esigenze nutrizionali attraverso la lavorazione e l’etichettatura
Diversification of fish species and products in European aquaculture (DIVERSIFY)
Lunga vita al cacao
Creating innovative, high quality, protein-rich food crops, to sustain human health, the environment, and biodiversity (PROTEIN2FOOD)
DNA barcoding: A new tool for food traceability
Utilizzo dell’acqua nella produzione degli alimenti
From farm to fork: Changing food patterns
Food processing: The Advantages of Processed Foods
Produzione alimentare 3: un approvvigionamento sostenibile degli alimenti
Food safety- From Farm to Fork Conlusion
Healthy plants equal healthy food
Sugar: How is it produced from beet? (Infographic)
Organic food and farming: Scientific facts and consumer perceptions
Are organic foods safer or healthier than conventional alternatives?
Pesci d’allevamento – una scelta sana ed ecosostenibile?
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 produced from cane? (Infographic)
DNA testing of foods (Q&A)
Boosting the benefits and minimising the risks: determining optimal seafood consumption
Fields of innovation: How technology ensures farm animal health and welfare in food production
From Farm to Fork: Farming, The Beginning of The Food Chain
An update on BSE
Stevia: come si ottiene?
Pesticides and health (Q&A)
EFSA and ECDC publish new European Union summary report on antimicrobial resistance
Trasparenza della catena alimentare: passato, presente e futuro