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21 relations: Ad hoc, Biotechnology, Bovine spongiform encephalopathy, European Commission, European Food Safety Authority, European Union, Flavor, Food additive, Food contact materials, Food contaminant, Food safety, Food technology, International non-governmental organization, Microbiology, Mineral water, Molecular genetics, Novel food, Nutrition, Public health, Publications Office of the European Union, Toxicology.
Ad hoc
Ad hoc is a Latin phrase meaning literally "for this".
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Biotechnology
Biotechnology is the broad area of science involving living systems and organisms to develop or make products, or "any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use" (UN Convention on Biological Diversity, Art. 2).
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Bovine spongiform encephalopathy
Bovine spongiform encephalopathy (BSE), commonly known as mad cow disease, is a transmissible spongiform encephalopathy and fatal neurodegenerative disease in cattle that may be passed to humans who have eaten infected flesh.
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European Commission
The European Commission (EC) is an institution of the European Union, responsible for proposing legislation, implementing decisions, upholding the EU treaties and managing the day-to-day business of the EU.
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European Food Safety Authority
The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.
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European Union
The European Union (EU) is a political and economic union of EUnum member states that are located primarily in Europe.
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Flavor
Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.
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Food additive
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
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Food contact materials
Food contact materials are materials that are intended to be in contact with food.
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Food contaminant
Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.
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Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
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Food technology
Food technology is a branch of food science that deals with the production processes that make foods.
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International non-governmental organization
An international non-governmental organization (INGO) has the same mission as a non-governmental organization (NGO), but it is international in scope and has outposts around the world to deal with specific issues in many countries.
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Microbiology
Microbiology (from Greek μῑκρος, mīkros, "small"; βίος, bios, "life"; and -λογία, -logia) is the study of microorganisms, those being unicellular (single cell), multicellular (cell colony), or acellular (lacking cells).
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Mineral water
Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds.
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Molecular genetics
Molecular genetics is the field of biology that studies the structure and function of genes at a molecular level and thus employs methods of both molecular biology and genetics.
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Novel food
Novel food is defined as a type of food that does not have a significant history of consumption or is produced by a method that has not previously been used for food.
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Nutrition
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
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Public health
Public health is "the science and art of preventing disease, prolonging life and promoting human health through organized efforts and informed choices of society, organizations, public and private, communities and individuals".
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Publications Office of the European Union
The Publications Office of the European Union (Publications Office) is an interinstitutional office that publishes and disseminates the publications of the institutions and other bodies of the European Union (see.
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Toxicology
Toxicology is a discipline, overlapping with biology, chemistry, pharmacology, and medicine, that involves the study of the adverse effects of chemical substances on living organisms and the practice of diagnosing and treating exposures to toxins and toxicants.
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References
[1] https://en.wikipedia.org/wiki/Scientific_Committee_on_Food
