Food Quality and Safety

1
Food Quality and Safety
685 million
From Fork to Farm
From Farm to Fork
2
(a) Epidemiologyof Food-Related Diseases and
Allergies
Development of databases
Identification of key risk factors
3
(b) Impact of Food on Health
Development of new health-promoting foods
Scientific basis for improving health through diet
4
(c) Traceability Processes
5
(d) Methods of Analysis,Detection and Control
6
(e) Safer and Environmentally Friendly Production
Methods and Healthier Foodstuffs
Safe and healthier food and feed
Innovative technologies
7
(f) Impact of Animal Feedon Human Health
8
(g) Environmental Health Risks
Determination of how to prevent or minimise
these effects and risks