About the workshopThe workshop will be chaired by Professor Peter Gregory, ACNFP Chair. The workshop aims to give the public and others an opportunity to discuss with Committee members, subjects that fall directly within the Committee's remit. The event, which will be held in central London between 10am-1.30pm on 4 February 2016, will include the following.
IntroductionIntroductions and presentations on the work of the committee.
Breakout session: discussions on novel food issues of interest to the consumerThese three issues will be discussed in small groups:
- the food medicine continuum
- alternative protein sources (eg insects, microprotein and in vitro meat production)
- engineered nanotechnology with an emphasis on how they may contribute to meeting the consumer driver for a healthy convenient food
An open discussion with tabled audience questionsParticipants are invited to raise any issues related to the assessment of novel foods. Priority will be given to questions submitted in advance of the event.
How to attendIf you would like to attend this event, email Alison Asquith at firstname.lastname@example.org by Thursday 14 January.
In your email, please indicate your organisation (if any), your preference for each of the three group discussion topics listed above (with '1' being your most preferred topic, and '3' your least preferred).
Places will be allocated on a first come first served basis.
You can also contact the ACNFP secretariat at:
1B Aviation House
London, WC2B 6NH
tel: 020 7276 8596
What is a novel food?A novel food is a food or food ingredient that does not have a significant history of consumption within the European Union before 15 May 1997.
Before any new food product can be introduced on the European market it must be rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by the Advisory Committee on Novel Foods and Processes (ACNFP), an independent committee of scientists appointed by the FSA.