Modern biotechnology in food: What is food biotechnology?
Safety evaluation of novel foods: A European and international perspective
Functional foods are seen as healthy: But taste and pleasure matter too!
What are Functional Foods and How Can They Help Us?
Q&A su nanotecnologia e alimentazione
Modern biotechnology in food
Applications of biotechnology in the food industry: Enzymes
Modern biotechnology in food: Milestones in food development
Modern biotechnology in food: Modern biotechnology and food quality
Genetically modified food: What do you need to know?
Modern biotechnology in food: Modern biotechnology and food safety
Eating insects: cultural and individual experiences affect perception and acceptance
Nuove scoperte nel packaging alimentare
Discover The History of Food Biotechnology
EFSA and ECDC publish the 2011 EU report on antimicrobial resistance in zoonotic bacteria from humans, animals and food
Resistenza antimicrobica: una responsabilità condivisa
Bio-based food packaging to improve shelf-life of fresh food produce & reduce landfill waste (RefuCoat)
Closer co-operation to strengthen the global competitiveness of the European food sector (RECAPT)
Progetto OLEUM: Al via la sfida europea per garantire la qualità e l’autenticità dell’olio di oliva
EFSA and ECDC release the 2011 European Union summary report on zoonoses and foodborne outbreaks
European Union action plan to tackle food fraud
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Diversification of fish species and products in European aquaculture (DIVERSIFY)
Olio di oliva: come viene prodotto?
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
Lunga vita al cacao
Creating innovative, high quality, protein-rich food crops, to sustain human health, the environment, and biodiversity (PROTEIN2FOOD)
From Farm to Fork: Processes in the Food Chain
Utilizzo dell’acqua nella produzione degli alimenti
Food safety- From Farm to Fork Conlusion
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
Healthy plants equal healthy food
Sugar: How is it produced from beet? (Infographic)
Food processing: The Advantages of Processed Foods
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
Microbial genomics: A new tool to increase food quality and safety
Sugar: How is produced from cane? (Infographic)
Organic food and farming: Scientific facts and consumer perceptions
EFSA and ECDC publish new European Union summary report on antimicrobial resistance
Fields of innovation: How technology ensures farm animal health and welfare in food production
An update on BSE
Stevia: come si ottiene?
EFSA and ECDC release new European Union summary report on trends and sources of zoonoses
Trasparenza della catena alimentare: passato, presente e futuro
L’impatto Potenziale Delle Malattie Degli Animali Sulla Sicurezza Alimentare
Food fortification: Optimising food’s goodness
DNA testing of foods (Q&A)
Systematic review finds no difference in nutritional value of organic vs. conventional foods
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
Pesticides and health (Q&A)
Affordable, nutritious foods for those at risk of poverty (CHANCE)
Food safety controls in the European Union
Ensuring the safety of meat from vaccinated animals in Europe
Le proteine sostenibili: Soddisfare le esigenze future
Antimicrobial Resistance (Q&A)
Food traceability: Cornerstone of EU food safety policy