Advertise on podcast: Science on the Menu: A Food Safety Podcast by EFSA

Legumes, mealworm powder and duck cell biomass produced in a lab may seem worlds apart but they all feature in conversations about how our food system is evolving. We look at why so-called alternative proteins are getting so much interest across the world and why their future is such a hot topic. Together with our guest Ermolaos Ververis we discuss how their safety is assessed and bust some common myths along the way. Join us as we explore how food innovation is shaping our protein choices. 

How we prepare our food influences its taste, aroma and appearance, but most importantly its safety. This is especially true for legumes such as beans and lentils, which contain substances called lectins that can be harmful to humans. Which type of lectins are the most damaging, and what can we learn from our ancestors when it comes to preparing traditional recipes safely? Join us as we explore safe preparation and cooking techniques that will help you enjoy nutritious legumes with confidence.

What’s most important to you when you buy food? Is it how much it costs, how it tastes, where it comes from or something else? In this episode, we’re exploring the results of our latest Eurobarometer survey, how the survey is conducted and what it tells us about our food choices. We’ll look at where we get our information about food and whether concerns over food safety vary across Europe. And we’ll learn how social science research at EFSA improves how food safety risks are assessed and communicated. Join us as we unpack our behaviour at the supermarket. Host: Edward Bray, Communications Officer in the Communication Unit at EFSA  Guest: Joana Sousa Lourenco, Social Scientist in the Communication Unit at EFSA  Disclaimer: Views expressed by interviewees do not necessarily represent the official position of the European Food Safety Authority. All content is up to date at the time of publication.

Apple seeds contain cyanide, a deadly poison. And yet, eating an apple will not kill you. In fact, it’s considered a healthy snack! That’s because it’s not just about what’s toxic but how much of it you are exposed to. In this episode, we take a closer look at the differences between hazards and risks and what that means for dangers that may be lurking in our food and drinks. We will also discuss how different groups may be affected, from the youngest to eldest, and why bodyweight is so important. Join us as we explore the impact our eating habits have on our exposure to chemicals and contaminants.

What do Europeans eat? On this episode, we’re talking food consumption data – how it is collected, what it shows and why it’s so important. Come explore with us why good data is crucial for shaping nutrition policies and keeping food safe. We’ll put some stereotypes to the test - is it true that Italians eat the most pasta? And who eats the most chocolate? And we’ll hear why the future of food data collection could involve AI monitoring chips on our teeth! Tune in and dive into a fascinating world of numbers that keep us healthy. 

Barbecues have been popular for centuries. Traditions vary around the world, but shared enjoyment of slow-cooked food is universal. Whether you prefer to cook over charcoal, woodchip, gas or an electric grill, food safety remains critical. In this episode, we look at how the safety of our BBQ equipment is assessed and tips for staying safe when grilling. We also discuss our favourite BBQ recipes along the way! Join us as we explore the magic of safe barbecue. Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

What are food supplements and do we need them? From sprays and soluble vitamins to fortified foods, we explore different ways to supplement our diets and the importance of sticking to recommended doses. Tune in to find out what supplements can and cannot do, and how their safety is assessed to help you make informed choices.  Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

What do regulatory scientists do every day? Where are their lab coats? As we celebrate World Food Safety Day on June 7 and this year’s theme of Science in Action, we’re hearing from the scientists who help keep food safe.  Come join us as we surprise them at their desks to see what they’re working on. We’ll explore whether regulatory science can keep pace with new research and innovation, and we’ll investigate the new frontiers of food science to find out what lies ahead! Come and enjoy science in action! Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

With the arrival of spring comes another episode celebrating festive foods! This time, we are diving into one of the most widely consumed products across Europe – eggs. Whether decorative, chocolate, or boiled, eggs play a central role in many springtime celebrations. Curious about how to dye an egg? Or how to win at a game of egg tapping? Join us as we explore these traditions and share tips on storing and enjoying eggs safely.  Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

Tiny killers. Mosquitoes are the most dangerous creatures on our planet. Millions of humans and animals die each year from diseases spread by mosquitoes and other insects. How do they spread these diseases? And how does climate change affect the trend? Join us as we explore the lives of some of the planet’s least popular insects and learn what we can all do to protect ourselves from bites. We also look at ways health authorities are working to combat these vector-borne diseases. Tune in to find out what the buzz is all about! Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

What is the reality of being a female scientist in Europe? In celebration of the International Day of Girls and Women in Science on 11 February, we’re exploring women in science. How far have we come in ensuring women’s voices are the norm in science? What does the journey toward greater female representation look like from the perspective of someone living it every day? To find out, we turned to our own Océane Albert, who shared her experiences as a former researcher, now scientist in EFSA’s novel food team, and a new mum.  Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

Oceans have long captivated our imagination. Think of swashbuckling pirates or bold explorers seeking far off lands. Today the oceans represent a new frontier. Beneath the seafloor lie precious minerals that could drive technological innovation. Ocean aquaculture could address sustainability issues from farming on land. Climate change is opening new sea routes for trade. But what are the risks for food safety? How could changing uses of the oceans affect our food supply? Join us as we explore the ocean deep!  Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

Food is always a key part of the festivals we celebrate at the end of the year. But what’s the meaning behind the traditions we attach to them? What foods are thought to bring wealth and good fortune? Why are some foods avoided? Join us as we journey through different countries and their culinary traditions. Listen in for some curious facts and even a few red herrings. You’ll also gather food safety tips along the way!  Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

We’ve been looking for ways to preserve food for millennia. Salt helped many civilisations develop. We pickled food in vinegar and stored fruit in honey. But for what purpose are food additives used today? And how did the emergence of supermarkets change this? What about health risks? Join us as we take some foods off the shelves to investigate! Listen out for tips on maintaining a healthy diet and how to decipher what’s on your food labels. Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

Olive trees are an iconic feature of the landscape and cultural heritage in southern Italy. But a deadly bacterium, Xylella fastidiosa, has left parts of the Apulia region looking like a wasteland. Is there any hope? Millions of trees are dead, and the bacterium threatens to spread further north, to other plant species too. What’s being done to stop its spread? What lessons can we learn? Join us to find out how scientists are fighting back and how green shoots of resistance mean olives trees may return once more!   Your opinion matters! Please take this brief survey to share your thoughts on our podcast.