General aspects on the assessment of functional foods in the European Union
General aspects on the assessment of functional foods in the European Union
复制标题
欧盟功能食品评估的一般方面
DOI：
10.1038/sj.ejcn.1601822
复制
发表时间：
2003
影响因子：
4.7
通讯作者：
C. Picó
中科院分区：
文献类型：
--
作者：
A. Palou;F. Serra;C. Picó
在过去的6年里，欧盟在关注食品安全问题方面发生了深刻的质的变化。1997年，成立了九个新的科学委员会，包括食品科学委员会和科学指导委员会，并置于负责保护消费者利益和健康的总局的领导之下。预计到2003年，这些委员会的所有食品安全活动都将并入欧洲食品安全局，从而完成这一进程。
During the last 6 y, the European Union has undergone a profound qualitative change in the focus on food safety problems. In 1997, nine new scientific committees were created, including the Scientific Committee on Food (SCF) and the Scientific Steering Committee (SSC), and were put under the auspices of the Directorate General in charge of defending consumer interests and health. The process is foreseen to be completed by the incorporation in 2003 of all food safety activities of these committees into the European Food Safety Authority (EFSA).