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Nutrition & Consumer Science
  • Food Safety & Environment
    • Authenticity of Food
    • Dietary Intake and Exposure
    • Food Allergy
    • Microbiological Food Safety
    • New Approaches to Chemical Risk Assessment for Foods and Food Ingredients – CLOSED
    • Nutrient Intake Optimisation – Closed Task Force, finalising Expert Groups
    • Packaging Materials
    • Process-Related Compounds and Natural Toxins
    • Threshold of Toxicological Concern
  • Nutrition & Consumer Science
    • Alternatives to Animal Testing in Food Safety, Nutrition and Efficacy Studies
    • Dietary Carbohydrates
    • Early Nutrition and Long-Term Health
    • Health Benefits Assessment of Foods (Former Functional Foods Task Force)
    • Nutrition and Brain Health
    • Nutrition, Immunity and Inflammation
    • Obesity and Diabetes – Closed Task Force, finalising Expert Groups
    • Prebiotics
    • Probiotics
    • Qualitative Fat Intake – Closed Task Force, finalising Expert Group
    • Sensory Science & Consumer Behaviour
    • Sensory Science & Consumer Behaviour
    • Sweetness Perception – NEW
  • Sustainability
    • Consumer Sustainable Food Choices

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