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.
Following the recent publication of the first wave of our new flagship social research survey, Food and You 2, Lucy King explains how we gather the data and what it tells us about consumers’ behaviours on food issues.
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.
Reflection on our recent International Food Regulatory Analysis conference and its lessons for international collaboration in the food space, from Vanna Aldin, our Chief Economist and Head of the Analytics Unit.
As we enter British Science Week 2021, we publish our first step in exploring the innovative method of citizen science and its application to FSA research areas.
To mark International Day of Women and Girls in Science, Amie Adkin, Head of Risk Assessment at the FSA, shares her experiences of a storied career in food, risk analysis and leading in science.
As the Science Council publishes its three-year review, our Chief Scientific Adviser Professor Robin May reflects on how the council’s insight has made a difference to our work.
Our Science Advisory Committees members are appointed from a wide range of disciplines and include specialist academics, experienced practitioners and consumer representatives. We're currently looking for new members. Apply now.
Following on from our Understanding Food in a Digital World event, Michelle Patel, Head of Social Science, reflects on the day's findings and discusses digital innovation and emerging food trends.
In our latest Food for Thought seminar, Professor Johnathon Napier shares his research in plant biotechnology and the potential impacts of genetically modified Omega 3 long chain polyunsaturated fatty acids (omega-3 LC-PUFAs) and omega 3 fish oils.