Cymraeg New techniques and tools are being developed to protect consumers and help businesses, government and local enforcement agencies tackle honey fraud now and in the future. Honey is a naturally complex mixture of different sugars produced entirely by bees, …
With activity well underway for British Science Week, we wanted to shine a light on our scientists and help others connect to the interesting and varied work they do.
"There is a place in science for everybody!" Find out about what drove Dr Erica Kintz, Dr Sophie Hardy, and Mike Dickinson to careers in science and what they get up to in their day jobs at the Food Standards Agency.
Professor David Aanensen and Dr Ed Haynes join the Pathogen Surveillance in Agriculture, Food and the Environment programme (PATH-SAFE) team at the Food Standards Agency.
Reflections on how the new FSA strategy will influence our scientific work and what the strategy means for FSA Science going forward.
Last year, we talked about the complex nature of honey authenticity. In this follow up post, Rick Mumford, Head of the Science, Evidence and Research directorate comments on the recent review of the methods used to test honey authenticity.
With the publication of Assessment Comparing Meat Production Processes In Selected Countries, Rick Mumford, considers what the report tells us about international meat production methods and food standards.
Ever wondered how you can be sure the honey you're eating is the real thing? Rick Mumford explains the honey supply chain, the risk of honey fraud, and the technology helping to protect honey authenticity.
Ahead of the landmark IID3 study, we are looking for collaborators working in public health, epidemiology and related fields for the major research into Infectious Intestinal Disease. Rick Mumford explores the project and how to get involved.
Rick Mumford considers what a recently published report assessing how food poisoning is estimated in different countries can tell us about comparing international food standards.
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