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Director : Sandrine Blanchemanche
Secretary : Nadine
Flavigny
 Overall
objectives
Risk analysis involves three elements which cannot be separated:
risk evaluation, risk management and risk communication. Public
authorities have the same need as consumers for objective facts
to give them a clear idea of food risks so that all can act, at
their own levels, confidently and effectively. Both within the
Institute and in the wider scientific community , several research
and innovation projects deal with the production and processing
of foods, and it is indispensable that such work be able to rely
on rigorous methods for evaluating the risks faced by new products
and by foodstuffs in general. The same is true for epidemiological
studies and research aiming to improve human health through diet.
These methodologies must be able to quantify existing risks, without
minimising them so as not to endanger the population, while not
exaggerating them either in order not to hamper innovation and
progress unnecessarily.
Specific
objectives
The unit's activities can be summarised as concerning, on the
one hand, two fields of application - food safety from both a
chemical and microbiological point of view. This involves, in
addition to the specific knowledge of the field, skills from four
disciplines - mathematics, informatics, sociology and economics.
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