Newsroom

How do young professionals from across the globe get a job at one of the world's leading food safety bodies? How did they turn challenges into opportunities for learning new skills and building

Keeping pace with change is a challenge for risk assessors. How are they innovating? How can they speed up their work? On this episode, we get a unique insight from Nik Kriz, head of the EU’s food

Access to documents is a crucial ingredient of open science. But how do lawyers assess what requires protecting and what to release? Join us as we digest the law behind your menu.

Legumes, mealworm powder and duck cell biomass may seem worlds apart but they all feature in conversations about how our food system is evolving. Join us as we discuss why! 

Learn which lectins to watch out for and how simple, time-tested preparation techniques can help you enjoy legumes with confidence. 

What’s important to you when you buy food – cost, taste, origin or something else? Join us as we unpack our behaviour at the supermarket and beyond.

Join us as we explore the difference between hazard and risk and what that means for dangers that may be lurking in our food and drinks.

What do Europeans eat? We’re talking data - why it’s crucial for healthy diets. Join us as we test stereotypes and learn why we may start wearing data chips on our teeth!

It’s BBQ time! Learn how to stay safe when cooking your favourite food on the grill. We’ll even share our own barbecue favourites along the way!

What are food supplements and do we need them? In this episode, we explore the different forms that supplements can take, shedding light on what they can and cannot do.

What do regulatory scientists do each day? We’re hearing from the scientists who help keep food safe, surprising them at their desks! Come and enjoy science in action! 

Spring is here, and we are celebrating with eggs! Discover fun traditions like egg dyeing and tapping, plus tips for storing and enjoying eggs safely.