Keeping pace with change is a challenge for risk assessors. How are they innovating? How can they speed up their work? On this episode, we get a unique insight from Nik Kriz, head of the EU’s food safety agency. We hear his views on the EU’s food system, trust in science and how the top EU food assessor intends to stay relevant in an increasingly noisy and confusing world. From vet to science manager, we discover his professional journey and what leading an international organisation looks like. Join us for a view from the top!

Access to documents is a crucial ingredient of open science. But how do lawyers assess what requires protecting and what to release? When do the courts intervene? In this episode, we explore how the law plays a fundamental role in our daily meals. We look at how the independence of scientists is evaluated and cases where intellectual property rights may be overridden. And we investigate how artificial intelligence is shaking up current legal frameworks. Join us as we digest the law behind your menu. 

Legumes, mealworm powder and duck cell biomass produced in a lab may seem worlds apart but they all feature in conversations about how our food system is evolving. We look at why so-called alternative proteins are getting so much interest across the world and why their future is such a hot topic. Together with our guest Ermolaos Ververis we discuss how their safety is assessed and bust some common myths along the way. Join us as we explore how food innovation is shaping our protein choices.

How we prepare our food influences its taste, aroma and appearance, but most importantly its safety. This is especially true for legumes such as beans and lentils, which contain substances called lectins that can be harmful to humans. Which type of lectins are the most damaging, and what can we learn from our ancestors when it comes to preparing traditional recipes safely? Join us as we explore safe preparation and cooking techniques that will help you enjoy nutritious legumes with confidence.

What’s most important to you when you buy food? Is it how much it costs, how it tastes, where it comes from or something else? In this episode, we’re exploring the results of our latest Eurobarometer survey, how the survey is conducted and what it tells us about our food choices.

We’ll look at where we get our information about food and whether concerns over food safety vary across Europe. And we’ll learn how social science research at EFSA improves how food safety risks are assessed and communicated. Join us as we unpack our behaviour at the supermarket.

Host: Edward Bray, Communications Officer in the Communication Unit at EFSA 

Guest: Joana Sousa Lourenco, Social Scientist in the Communication Unit at EFSA 

Disclaimer: Views expressed by interviewees do not necessarily represent the official position of the European Food Safety Authority. All content is up to date at the time of publication.

Apple seeds contain cyanide, a deadly poison. And yet, eating an apple will not kill you. In fact, it’s considered a healthy snack! That’s because it’s not just about what’s toxic but how much of it you are exposed to. In this episode, we take a closer look at the differences between hazards and risks and what that means for dangers that may be lurking in our food and drinks. We will also discuss how different groups may be affected, from the youngest to eldest, and why bodyweight is so important. Join us as we explore the impact our eating habits have on our exposure to chemicals and contaminants.

What do Europeans eat? On this episode, we’re talking food consumption data – how it is collected, what it shows and why it’s so important. Come explore with us why good data is crucial for shaping nutrition policies and keeping food safe. We’ll put some stereotypes to the test - is it true that Italians eat the most pasta? And who eats the most chocolate? And we’ll hear why the future of food data collection could involve AI monitoring chips on our teeth! Tune in and dive into a fascinating world of numbers that keep us healthy.

Barbecues have been popular for centuries. Traditions vary around the world, but shared enjoyment of slow-cooked food is universal. Whether you prefer to cook over charcoal, woodchip, gas or an electric grill, food safety remains critical.

In this episode, we look at how the safety of our BBQ equipment is assessed and tips for staying safe when grilling. We also discuss our favourite BBQ recipes along the way! Join us as we explore the magic of safe barbecue.

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