Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-22T22:34:52.314Z Has data issue: false hasContentIssue false
  • English
  • Français

EU-funded research on functional foods

Published online by Cambridge University Press:  09 March 2007

Jürgen Lucas
Jürgen Lucas*
Affiliation:
Health, Food and Environment (E.2), Research DG, European Commission, SDME 8-32, B-1049 Brussels, Belgium
*
*Corresponding author: Dr J. Lucas, fax +32 2 296 43 22, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Research on food and nutrition has been an important topic in all Framework Programmes for Research and Technological Development of the European Commission. From the Second Framework Programme (ECU 2 million for four projects on functional foods) to the Fifth Framework Programme (€51 million for thirty-three projects on functional foods), the investment in research projects on functional foods has been increasing by quite an extent. In the early 1990s, the topics were fibres, pro-, pre- and synbiotics. Nowadays, the range of subjects has been broadened to antioxidative effects, vitamins, phyto-oestrogens and the socio-economic area.

Keywords

Functional foodsFramework ProgrammesEuropen commision
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue S2 , November 2002 , pp. S131 - S132
Copyright
Copyright © The Nutrition Society 2002