As the FSA marks 20 years since its foundation, Steve Wearne, who has been with the agency since its inception, reflects on his highlights and milestones from that time which have shaped the food space.
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.
Sushma Acharya reflects on the evolving place of Black History Month in modern society, and what she will take from the celebrations at the FSA this October.
The Food Standards Agency remains cautious and alert to current and future challenges in the food supply chain. Head of the National Food Crime Unit, Darren Davies, shares the work of the unit and the implications of the recent Food Crime Strategic Assessment.
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.
We meet the Knowledge Providers, a network of colleges and universities in Northern Ireland who have been using their expertise and resources to support food businesses during COVID-19.
A seminar by Dr Paul Turner on food allergy in the UK and the impact of the FSA's Food Allergy and Intolerance Research programme over the past 10 years.
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.
As part of our 'Here to help' series of case studies, an interview with Dylan, owner of Gwin Dylanwad Wine, Dolgellau, Wales. Dylan shares his experience of diversifying his business during COVID-19 with virtual tastings, restaurant partnerships, home delivery and food markets.
As part of our 'Here to help' series of case studies, an interview with Rosea Poynter, owner of The Bakehouse, Nottingham, on turning their café into a bakery during COVID-19 and staying true to their passion for bread.