The FSAI must form its opinions and develop food standards using the best, most up-to-date scientific advice.
The Scientific Committee helps us with this by assessing risks. These risk assessments are then used to make decisions on managing these risks.
The Scientific Committee is made up of scientists from a variety of disciplines, working voluntarily. It advises the FSAI in three main areas:
- the operation of food inspection services;
- the nutritional value of food;
- scientific and technical issues in food safety and hygiene.
Standing and ad hoc subcommittees are formed to progress the work of the Scientific Committee in specific subject areas. The Scientific Committee amends and approves the draft work from the subcommittees before submission to the FSAI Board.
- Members of the FSAI Scientific Committee
- Work Plan of the Scientific Committee 2021-2025
- Scientific Committee Reports
See the FSAI list of scientific peer-reviewed papers.