Eating rate (measured in grams per minute) had previously been suggested as one of the mechanisms by which ultra-processed foods may promote increased calorie intake. The findings of the current RCT ...

Discover the causes, symptoms, and treatment of food allergies, and learn how to manage them safely with expert tips on ...

Take part in the Final Conference of the EU-funded projects DRG4FOOD and FOODITY, taking place at La Tricoterie, Brussels, on ...

Acrylamide is a chemical naturally formed when starchy foods (e.g. bread, potatoes, biscuits, coffee) are baked, fried or roasted at high temperatures. Prolonged exposure to high levels of acrylamide ...

Chairman of the EUFIC Scientific Advisory Board, Adjunct Professor, Institute of Food and Health, School of Public Health, Physiotherapy and Population Science, School of Veterinary Medicine Science ...

Laura joined EUFIC in 2002 as Scientific Advisor, and has since contributed to the growth of the organisation fulfilling different functions throughout the years. She leads the organisation since ...

Dive into the world of vitamins and minerals and find out how micronutrients work in our bodies and how we can get them from our diet!

Which micronutrient can help our bodies absorb iron better? Is the micronutrient content similar in raw and cooked foods? What are good food sources of vitamin D? Do you know the answers to these ...

Laura joined EUFIC in 2002 as Scientific Advisor, and has since contributed to the growth of the organisation fulfilling different functions throughout the years. She leads the organisation since ...

Laura joined EUFIC in 2002 as Scientific Advisor, and has since contributed to the growth of the organisation fulfilling different functions throughout the years. She leads the organisation since ...

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