1. SAFE FOOD SYSTEMS Improve food safety while moving towards alternative and sustainable production systems
This research stream shall consider impacts on food safety of innovation in food production and food systems. Risk assessment operates at the science–policy interface, informing decision‐ and policy‐making and food safety is integral part of food and nutrition security. For food systems to be safe, it does not suffice to assess risks, but also benefits, impacts and alternatives need to be assessed and put into the equation. This should be done at processing level as well as primary production level, hence animal and plant health issues need to be considered. Dietary prevention strategies focusing on energy or single nutrients have generally failed and should be broadened.
Themes	Impact
Food Risk Analysis Capacity	Widening the EU food risk analysis capacity to incorporate risk‐benefits in the socio‐economic analysis of alternative and sustainable production systems Increased EU capacity for Agri‐Food Technology impact assessment to anticipate impacts of food safety interventions
Reduce, Replace, Re‐organise across the food chain	Primarily aimed at reducing the impacts of pesticide use on human health and the environment by alternative approaches Stimulate innovation by developing and introducing non‐chemical alternatives such as microorganisms used as Plant Protection Products (PPP) Understand the influence of soil and ecosystems for alternative and sustainable production systems
Ensure food, feed, nutrition security	Consider the continuum of food safety & food and nutrition security Support food sustainability through safe agricultural and aquaculture practices Quicker detection of food fraud through improved surveillance Smarter methods to responsibly deal with food, including reduction of waste Anticipate the impact of socio‐demographic and consumer trends on food availability, product reformulation and dietary patterns Establish the public health impact of food fortification Ensuring nutritional health through understanding and acceptance of science‐based dietary guidelines Shift attention towards overall dietary patterns and role of specific foods on disease prevention
Impact of new technologies on food production and circular economy	Ability to assess impact of new technologies on food production (e.g. emissions) and circular economy (e.g. reintroduction of food waste) Deliver tools to identify vulnerable systems for food production, susceptible to (multiple) pest and pathogens Development of novel foods and feeds and ensuring their safety, including the development of safe GMO‐based plant and animal products Deliver methods for assessing the environmental impact of new technologies. Better preparedness through transdisciplinary analysis of threats to food safety, for migrant and indigenous populations
Impact of social changes	Anticipate how social changes (e.g. climate change, consumer choices, migration, personalised nutrition) drive changes in exposure patterns, and choices in diets that may constitute new hazards Support personalised nutrition, while providing an assessment of nutrient intake and nutritional status across different populations, including migrants