Overview of Scientific Activities

ILSI Europe Annual Report 2019 (March 2020)
ILSI Europe Activity Document 2021 (September 2020)
Mapping Scientific activities 2021 (September 2020)
Frequently Asked Questions (March 2016)
List of Publications (September 2019)
Mapping of Scientific Activities (April 2019)

Thematic Posters

Food Safety (March 2018)
Nutrition, Development & Healthy Ageing (March 2019)
Biomarkers & Functional Effect Measurements (March 2019)
Exposure and Intake Assessment (March 2019)
Gut Microbiota & Health and Nutrition Security & Societal Aspects (March 2019)

Podcasts and Webinars

Webinar on ‘The Integration of Omics in Microbiological Risk Assessment’’ (27 March 2019)
Webinar on ‘Microbial Metabolism Associated with Health‘ (12 April 2018)
Webinar on ‘Assessment of Microbial Risk on Fresh Produce‘ (17 October 2017)
Webinar ‘Relevance of Microbial End-Product Testing in Food Safety Management’ (25 November 2015)
Webinar ‘Allergen Risk Assessment and Reference Doses’ (16 April 2015)

Podcast Dr Peter Oldring on ‘NIAS’ (September 2016)
Podcast Prof. Cristina Nerín on ‘Emerging Technologies in Food Packaging’ (September 2016)
Podcast Prof. Philip Calder on ‘Low-grade Inflammation’ (07 August 2015)
Podcast Ms Sue O’Hagan on ‘Criteria to Determine Effectiveness of Dietary Exposure Mitigation’ (16 March 2015)

Latest Press Releases

ILSI Europe Confirms EU Transparency Status for 2020
Strengthening Food and Nutrition in the EU and Improve the Health of the EU Consumers (1 March 2019)
SWEET: a New European Project to Identify and Address Barriers to Sweetener Use (22 January 2019)

Task Force One-Pagers (September 2020)

Alternatives to Animal Testing in Food Safety, Nutrition and Efficacy Studies
Authenticity of Food
Consumer and Energy Balance
Consumer Sustainable Food Choices Task Force (SEEDS) – New
Dietary Carbohydrates
Dietary Intake and Exposure (Formerly Food Methodology)
Early Nutrition and Long-Term Health (Formerly Metabolic Imprinting)
Food Allergy
Health Benefits Assessment of Foods (Formerly Functional Foods)
Microbiological Food Safety
Microplastics Initiative – New
New Approaches to Chemical Risk Assessment for Food & Food Ingredients
Nutrient Intake Optimisation
Nutrition and Brain Health (Formerly Nutrition and Mental Performance)
Nutrition Immunity and Inflammation
Obesity and Diabetes
Packaging Materials
Process-related Compounds and Natural Toxins
Qualitative Fat intake
Sensory Science & Consumer Behaviour (Formerly Consumer and Energy Balance)
Sweetness Perception – New
Threshold of Toxicological Concern