Quality and safety of foodstuffs
Following the food scares of the 1990s, research centres and industry have devoted substantial scientific and technological effort to improving the quality and safety of our foods. Considerable progress has been made with regard to aspects such as taste, services, health and safety. However every one of these advances opens up new prospects as well as raising various scientific and political questions. As food supplies become globalised, these scientific and technological advances also raise issues of great importance in terms of guaranteed cleanliness, health, identity and economics. The study carried out by Senator Claude Saunier seeks to identify these issues, and suggests an outline for a new, more coherent and more forward-looking food policy.
Short title:
Foodstuff safety
Start date:
End date:
Project leader:
Office Parlementaire dĀ“Evaluation des Choix Scientifiques et Technologiques of the French Parliament (OPECST)