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EFSA’s Scientific Colloquium 27 “Cell culture-derived foods and food ingredients”

May 11 - May 12

Recent advances in fields such as tissue engineering, cell culture and synthetic biology have paved the way for new technological approaches and products in the agri-food sector. Among these, cell culture-derived foods of animal or plant origin and food ingredients produced through precision fermentation stand out.

In the EU system, these kinds of products require pre-market authorisation under different sectorial regulatory frameworks involving EFSA’s scientific advice, such as the novel food and the food additives regulations. Therefore, it is essential that EFSA’s risk assessment methodologies and expertise in the field keep abreast of these technological developments.

With this Scientific Colloquium, EFSA would like to bring together relevant experts and stakeholders to discuss ongoing trends and research on the topic, and the requirements for keeping EFSA’s risk assessment fit-for-purpose.

The Colloquium aims to:

  • Identify sectors in the agri-food system relevant to cell culture-derived foods and food ingredients
  • Review the state of the art of relevant concepts, technologies, and derived products
  • Discuss emerging safety and methodological aspects and their impact on EFSA’s risk assessment approaches.

The event is intended for all stakeholders interested or involved in the risk assessment of cell culture-derived foods and food ingredients.

Registration for this event will open in February 2023.

Further information and registration: https://www.efsa.europa.eu/en/events/efsas-scientific-colloquium-27-cell-culture-derived-foods-and-food-ingre

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2023.05.11. 09:00 CEST
2023.05.12. 17:00 CEST
Event Category:


Brussels and online


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