Focus on ‘dose’ to understand how chemicals in food affect populations
Some chemicals are not intended for human consumption at all, but are nonetheless known to be present at various levels, like the residues from pesticides or contaminants from food packaging.
EFSA Publishes Overview of Dietary Exposure Methodologies
EFSA published a comprehensive overview of all the procedures they currently employ to assess dietary exposure to different chemical substances.
Irish Teenagers and Healthy Eating Guidelines
The objective of the study was to analyse the intake of food and nutrients in Irish teenagers using the Irish Universities Nutrition Alliance (IUNA) National Teens’ Food Survey 2006 and compare it against the Food Safety Authority of Ireland FSAI Healthy Eating Guidelines that were released in 2011.
A Harvest of Irish Food
The event was organised by Teagasc, in partnership with University College Dublin, Bord Bia and Dublin Institute of Technology, showcasing the unique combination of Irish food culture and tradition with the best of Irish food science and technology.
Creme Global and Bioactive Compounds – Improving the Health of EU Consumers
BACCHUS is focusing on the action of bioactive substances found in foods that are common in European diets including apple, chokeberry, sweet oranges, pomegranate, cured pork products and wheat.
Monte Carlo or Bust?
This technique of running many simulations is known as the Monte Carlo method, a category of modelling techniques that has and is gaining currency in many different areas, particularly with increases in computational capability.
Cloud Computing for Predictive Intake Modelling at Creme Global
What does Cloud Computing really mean? What are the benefits of using Cloud-based technologies, over the traditional ones that we may be more familiar with?
Caffeine: Getting The Right Buzz
Caffeine can be a controversial topic – many espouse its benefits while others remain wary of the negative associations. Caffeine, even in low doses, may increase alertness and improve performance efficiency tasks.
Risk Ranking of Food Safety Hazards
Risk ranking is a technique that can be used to identify the most significant risks, thereby prioritising them in a given situation to enable efficient and effective management decision making.
