University College Dublin, Fondazione Edmund Mach, Eutema Technology Management, University of Parma, Forschungsinstitut für Biologischen Landbau, Quadram Institute, Queen's University Belfast, Max Planck Society, Technical University of Denmark, Thermo Fisher Scientific (Germany), Department for Environment Food and Rural Affairs, Scotch Whisky Research Institute, Teagasc - The Irish Agriculture and Food Development Authority, University of Córdoba, Rete Ventures S.C.R.L., University of Copenhagen, Foundation For Fundamental Research On Matter, Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d'Aosta, AB Agri, Sapienza University of Rome, National Scientific and Technical Research Council, University of Eastern Piedmont Amadeo Avogadro, Federal Institute for Risk Assessment, Matís (Iceland), Polytechnic University of Turin, Gdansk University of Technology, Food and Agriculture Organization of the United Nations, National Veterinary Research Institute, Fera Science (United Kingdom), University of Salford, Barilla (Italy), Spanish National Research Council, University Medical Center Utrecht, Directorate-General Joint Research Centre, University of Stuttgart, China National Research Institute of Food and Fermentation, Walloon Agricultural Research Centre, University of Chemistry and Technology, University of Castilla-La Mancha, Newcastle University, University College London, Nofima, Eurofins (France)
Food Integrity “he state of being whole, entire, or undiminished or in perfect condition” Providing assurance to consumers and other stakeholders about the safety, authenticity and quality of European food (integrity) is of prime importance in adding value to the European Agri-food economy. The integrity of European foods is under constant threat from fraudulently labelled imitations that try to exploit that added value. The FOODINTEGRITY ...