We’re joining EFSA’s Scientific Colloquium on cell culture-derived foods and precision fermentation on May 11th in Brussels, Belgium.

What can you expect?

• Insightful discussions on regulatory frameworks for novel foods and food ingredients in the EU
• Exploration of recent advancements in tissue engineering, cell culture, and synthetic biology
• A collaborative exchange on how EFSA’s risk assessments can evolve with emerging technologies

Connect with us: Stop by for a chat with our novel food enthusiast Alexia Ortiz (Project Coordinator), she is ready to dive into the future of food with you!