Community Research and Development Information Service - CORDIS


The Scientific Committee for Food was established by Commission Decision 74/234/EEC of 16 April 1974 (OJ L 136, 20.5. 1974, p. 1) to advise the Commission of any problem relating to the protection of the health and safety of persons arising from the comsumption of food, and in particular the composition of food, processes which are liable to modify food, the use of food additives and other processing aids as well as the presence of contaminants. The members are independent persons, highly qualified in the fields associated with medicine, nutrition, toxicology, biology, chemistry, or other similar disciplines. The present series relates to the opinions of the Committee on emulsifiers, stabilizers, thickeners and gelling agents.

Additional information

Bibliographic Reference: EUR 9357 DA, DE, EN, FR, GR, IT, NL (1985) FS, 8 P., BFR 200, EUROFFICE, LUXEMBOURG, POB 1003
Availability: Can be ordered online
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