Overview of Scientific Activities

ILSI Europe Annual Report (March 2019)
2019 Activity Document (September 2018)
Mapping of Scientific Activities (April 2019)
Frequently Asked Questions (March 2016)
List of Publications (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)

Newsletter

Click to browse our quarterly newsletter: Newsletter
To subscribe, send an email to newsletter@ilsieurope.be.

Latest Press Releases

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 (April 2019)

Authenticity of Food
Dietary Carbohydrates
Dietary Intake and Exposure (Formerly Food Intake Methodology)
Early Nutrition and Long-Term Health (Formerly Metabolic Imprinting)
Food Allergy
Health Benefits Assessment of Foods ( Formerly Functional Foods)
Microbiological Food Safety
New Approaches in Chemical Risk Assessment
Nutrient Density
Nutrient Intake Optimisation
Nutrition and Mental Performance
Nutrition Immunity and Inflammation
Obesity and Diabetes
Packaging Materials
Prebiotics
Probiotics
Process-related Compounds and Natural Toxins
Qualitative Fat intake
Threshold of Toxicological Concern