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Author:
Daniel Lacalle
#FoodFacts – Daniel Lacalle | SHEALTHY
2022-06-08

What do consumers really think about non-thermal processing technologies? SHEALTHY project aims to assess and develop an optimal combination of non-thermal processing technologies NTPs for the sanitization, preservation and stabilization of Fruit and Vegetables (F&V). Consumers food habits and diets have changed and become more demanding in the last years. Natural value, shelf-life extension, organoleptic […]

Author:
Solveig Langsrud
How can we help consumers mitigate risk?
2022-06-08

The role of the consumer Analyses from WHO estimate that microbes, toxins and allergens in food account for about 23 million cases of illness in Europe each year, most of them being diarrheal diseases. Consumers may reduce risk through safer practices applied during food preparation, storage and food choices as nearly 40% of foodborne outbreaks […]

Author:
José Ángel Rufián-Henares
#FoodFacts – José Ángel Rufián-Henares | Stance4Health
2022-06-08

Do you think that in the close future (<10years), consumers will be able to adapt their diet (availability of devices, affordability, robust science for prescription, etc.) to their gut microbiota needs, in relation to their dietary goals (minimizing digestive troubles, assimilating or reducing the assimilation of specific nutrients, etc.) ? If yes, what will this […]

Author:
Marco Ricci
Microwave Imaging (MWI) Technology
2022-06-08

The project aims to complement the lacks in quality and safety inspection devices. It has been thought to overcome the intrinsic limitation of existing techniques in industries quality assurance and non-destructive testing; X-rays based devices for example, are not capable of detecting low-density contaminants, given their detection principle. While metal-detector can recognize conductive materials only. […]

Author:
Solveig Langsrud
#FoodFacts – Solveig Langsrud | SafeConsume
2022-06-08

The overall objective of the SafeConsume project is to reduce health burden from foodborne illnesses by informing citizens and formulating recommendations for policy makers. You mentioned having lots of myths to break to mitigate the risks. What is the most common food safety myths or the most challenging ones to break in your opinion? The […]

Author:
Frederic Bayer, EFSA EU-FORA fellow in CNR-ISPA, Bari (Italia)
DISH CLUSTER EVENT – 6th April 2022 – Sharing knowledge by sitting at a virtual lunch table together
2022-04-11

In the morning of Wednesday April 6th the DISH Cluster, a synergy between SafeConsume, Eat2benice, FoodSafety4EU, Stance4Health and One Health EJP TOXOSOURCES, held the online webinar  “Towards a healthy and safe diet“, gathering an audience of 120+ Food Safety System actors from all over Europe. In case you missed it, you can stream the whole event HERE! – – The whole online webinar […]

Author:
Moret Sabrina and Purcaro Giorgia
Mineral Oil in food: State of the art
2022-03-02

What is mineral oil Mineral oil hydrocarbons (MOH) encompass a diverse range of compounds (thousands of isomers) obtained by petroleum distillation and refining, which can be divided into two main classes: mineral oil saturated (MOSH, including linear, branched, and alkyl-substituted cyclo-alkanes) and aromatic hydrocarbons (MOAH, including mainly alkyl-substituted (poly)aromatic hydrocarbons, partly hydrogenated). MOH analog such […]

Author:
Dr. Tamara Stelzl, Technical University of Munich
FSOLab 2 – Second Workshop: taking the FSOLab 2 pilot action to the next level
2022-02-17

Happy 2022! FoodSafety4EU is now into its 2nd year as a project and so are the Food Safety Operational Labs (FSOs). In FSO Lab4, we can look back at the first year initiating the planning phase and organising two participatory workshops (1st workshop from 14-15 September 2021 and 2nd workshop from 8-9 November 2021) involving more than 20 lab participants from 11 countries representing food safety authorities, industry/companies, research, civil society, and communication services.

Author:
Line Friis Lindner (ISEKI-Food Association)
FSOLab 4: Implementing novel and innovative communication methods informing civil society about food safety research and the risk assessment process
2022-02-01

Happy 2022! FoodSafety4EU is now into its 2nd year as a project and so are the Food Safety Operational Labs (FSOs). In FSO Lab4, we can look back at the first year initiating the planning phase and organising two participatory workshops (1st workshop from 14-15 September 2021 and 2nd workshop from 8-9 November 2021) involving more than 20 lab participants from 11 countries representing food safety authorities, industry/companies, research, civil society, and communication services.

Author:
Fred Bayer, EFSA EU-FORA fellow in CNR-ISPA, Bari (Italia)
NETMAP ANALYSES: Mapping National Food Safety Systems
2022-01-13

. A powerful methodology applied for the first time ever to national Food Safety Systems Thanks to the innovative methodological work and digital adaptation by Wageningen University, as part of the FoodSafety4EU platform, the Net Map Analysis methodology has been applied in December 2021, for the first time ever, to the Italian national Food Safety System […]

6 hours ago

How many sulphites are in your wine? 🍷Not all wines have the same amount!Generally, the sulphite content in white and sweet wines is higher that in rosé, red and dry wines.🤔👉 Find more in the new co-branding FS4EU and EUFIC - European Food Information Council article 🔬 ow.ly/F6mq50L2S2E ... See MoreSee Less
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1 day ago

AGENDA NOW AVAILABLE for the 2nd DISH Cluster Workshop! 👉 ow.ly/l7YQ50L12mOJoin our lunch on 📆October 12th 🕓10-12 CET✍️Register: ow.ly/xQlm50L12mP🤝SafeConsume, OneHealthEJP TOXOSOURCES#foodsafety #riskassessment #socialscience #researchtosociety ... See MoreSee Less
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5 days ago

🧐 What are food additives? Let's discover them thanks to the FS4EU and @EUFIC Social Media campaign in October! Consumers’ questions and concerns will be put under the lens of experts 🔎👉 Find out more! ow.ly/U0us50KYbgz ... See MoreSee Less
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1 week ago

🍽️ On #FLWDay is the right time to start reducing the food lost and waste in the world 🍎👉 Discover more on: ow.ly/ATtY50KWEMBDo not miss to fill in the @EU_ScienceHub survey and accelerate the EU's progress towards #SDG!👉 ec.europa.eu/eusurvey/runner/FoodWastePrevention2022 ... See MoreSee Less
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1 week ago

📢 How effective is your #foodwaste 🍎 prevention initiative?📅Fill in the survey before 3 October and scientists at EU Science Hub - Joint Research Centre will evaluate your action. Identify and promote best practices in food waste prevention !👉 Discover more:http://ow.ly/x8x350KQ3G0 #EUFarm2Fork #FoodWasteEU ... See MoreSee Less
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