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.
In our latest Food for Thought seminar, Dr Edward Haynes (Fera) and Dr Erin Lewis (Food Standards Agency) explore the impact of Antimicrobial Resistance (AMR) in the agrifood chain.
An introduction to our Scientific Advisory Committees and the role they play in making sure our advice and decisions are evidence-based and driven by science.
How has COVID-19 impacted consumer food habits? Head of Social Science Michelle Patel reflects on our latest horizon scanning report.
Our Chief Scientific Adviser reflects on our commitment to independent scientific advice.
Professor Guy Poppy reflects on his time as Chief Scientific Adviser (CSA) to the Food Standards Agency (FSA).