Celebrating our colleagues during British Science Week: Dr Emma Agnew
Hello my name is Emma... I always enjoyed science in school but also loved art, so when thinking about my career choices I was a bit conflicted as to what route to go down. After playing many a game of Pictionary I am glad that I went for the science career! I’m now with Food Standards Scotland giving scientific advice on keeping the Scottish population safe and healthy from the food we eat.
Helping the food industry achieve Net Zero
In our latest post COP26 blog, Kate Halliwell, Chief Scientific Officer at The Food and Drink Federation (FDF), explains how it plans to support food businesses of all sizes make informed decisions in line with national climate change targets, while still turning a profit, as they continue to produce the huge variety of safe, healthy, tasty options everyone has grown to expect.
Paving the Way for Alternative Proteins
The Good Food Institute Europe works with scientists, businesses and policymakers to promote the benefits of plant-based and cultivated meat. In the latest of our post-COP26 conference blogs, the institute’s policy manager Alex Holst explains how developing consumer confidence through evidence-based regulation is central to its alternative protein mission.
Guidance on date labelling by FSS Head of Science Jacqui McElhiney
Food Standards Scotland welcomes initiatives for reducing food waste, but we wouldn’t advise consumers to use the ‘sniff test’ as a general rule for all foods.
Helping consumers and businesses make better, greener choices
In the second of our post-COP26 conference blogs, FSS’ Chief Scientific Advisor Prof David Gally discusses how climate change is already changing consumer behaviour, presenting both risks and opportunities for the food industry.