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This 3-year project aimed to establish a multidisciplinary European network on concepts in functional food science and options for their applications. In Europe there is a growing interest in these concepts, considering the recognised importance of better understanding the role of food in the maintenance and improvement of human health and well-being. Functional food science aims to identify beneficial interactions between the presence or absence of a food component and a specific function or functions in the body, and to understand their mechanisms.

This consensus document represents the results of the concepts underlined in the six ITG papers and in the technology papers on the scientific concept of functional foods in Europe..

Additional information

Authors: No editor stated, European Commission, DG Research, FAIR Programme (BE)
Bibliographic Reference: EUR 18591 EN (2000), pp.27. Euro: 71.00 (boxed set of 3 volumes) ISBN: 92-828-7745-0(Volume 3)
Availability: ISBN: 92-828-4476-4 (set of 3 volumes). EUR-OP reference: CG-NC-18591-EN-C (Volume 3). EUR-OP reference: CG-NO-18591-EN-C (set of 3 volumes). Available from EUR-OP sales agents. URL:
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