European food safety research: An explorative study with funding experts’ consultation
Tamara Stelzl,
Nastasia Belc,
Nunzia Cito,
Veronica M.T. Lattanzio,
Celine Meerpoel,
Sarah De Saeger,
Hanna-Leena Alakomi,
Monika Tomaniova,
Jana Hajslova,
Sophie Scheibenzuber,
Michael Rychlik
Affiliations
Tamara Stelzl
Technical University of Munich, TUM School of Life Sciences, Department of Life Science Engineering, Chair of Analytical Food Chemistry, Maxiumus-von-Imhof-Forum 2, 85354, Freising, Germany
Nastasia Belc
National R&D Institute for Food Bioresources, IBA Bucharest, Banesa Ancuta 5, 021102, Bucharest, Romania
Nunzia Cito
National Research Council of Italy (CNR), Institute of Sciences of Food Production (ISPA), Via Amendola, 122/O, 70126, Bari, Italy
Veronica M.T. Lattanzio
National Research Council of Italy (CNR), Institute of Sciences of Food Production (ISPA), Via Amendola, 122/O, 70126, Bari, Italy
Celine Meerpoel
Ghent University, Department of Bioanalysis, Centre of Excellence in Mycotoxicology and Public Health, Ottergemsesteenweg 460, 9000, Ghent, Belgium
Sarah De Saeger
Ghent University, Department of Bioanalysis, Centre of Excellence in Mycotoxicology and Public Health, Ottergemsesteenweg 460, 9000, Ghent, Belgium
Hanna-Leena Alakomi
VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FIN-02044, VTT, Finland
Monika Tomaniova
University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, Prague 6, 166 28, Czech Republic
Jana Hajslova
University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, Prague 6, 166 28, Czech Republic
Sophie Scheibenzuber
Technical University of Munich, TUM School of Life Sciences, Department of Life Science Engineering, Chair of Analytical Food Chemistry, Maxiumus-von-Imhof-Forum 2, 85354, Freising, Germany; Corresponding author.
Michael Rychlik
Technical University of Munich, TUM School of Life Sciences, Department of Life Science Engineering, Chair of Analytical Food Chemistry, Maxiumus-von-Imhof-Forum 2, 85354, Freising, Germany
The European research area exhibits considerable opacity and fragmentation in food safety research funding and organizational structures, impeding the exploitation of existing research potential across European countries. Given that food safety is inherently linked to the societal challenges of our time, identifying and removing existing barriers to research funding in this area is crucial. Towards investigating this matter, interviews were conducted with funding bodies from six European countries to assess key issues related to research funding in general and food safety in particular. Funding experts were then invited to a workshop to jointly discuss the challenges identified and explore strategies to address them. Evaluation of the food safety research funding situation in selected European countries revealed both convergences and significant differences among national funding bodies. Engaging with funding experts provided invaluable insights into the issues encountered with research funding, such as inadequate call management staff or insufficient research funds, culminating in a set of recommendations for action to remedy the situation.
