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Participation Rights in EU Food Law

Joana Mendes

in Participation in EU Rule-Making: A Rights-Based Approach

Published in print:
2011
Published Online:
September 2011
ISBN:
9780199599769
eISBN:
9780191729195
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199599769.003.0007
Subject:
Law, EU Law

Chapter 7 analyses participation in selected legal regimes in the sector of food law: food additives; novel foods; genetically modified foods. These frame the adoption of decisions that contend ... More


A Scientific Perspective on Labeling Genetically Modified Food

Michael W. Pariza

in Labeling Genetically Modified Food: The Philosophical and Legal Debate

Published in print:
2008
Published Online:
January 2008
ISBN:
9780195326864
eISBN:
9780199870325
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195326864.003.0001
Subject:
Philosophy, Moral Philosophy

This chapter begins by considering how lawyers, chemists and biologists might define “food,” and how each perspective relates to the development of a rational food regulation program. The adjectives ... More


Technology, novel food and crime

Juanjuan Sun and Xiaocen Liu

in A Handbook of Food Crime: Immoral and Illegal Practices in the Food Industry and What to Do About Them

Published in print:
2018
Published Online:
January 2019
ISBN:
9781447336013
eISBN:
9781447336051
Item type:
chapter
Publisher:
Policy Press
DOI:
10.1332/policypress/9781447336013.003.0018
Subject:
Law, Criminal Law and Criminology

Thanks to technological development, how food is produced has been improving to provide more diverse and innovative food, as is the case of novel food. Yet, technological innovation also introduces ... More


Innovation and the Development of Recipes and Formulations

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0018
Subject:
Chemistry, Organic Chemistry

Many studies have reported astonishing statistics about the rate of introduction of new food products globally, with new products appearing probably at least every ... More


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