Food Standards Agency
Room 3B Aviation House
London WC2B 6NH
Tel: +44 (0)20 7276 8595
Fax: +44 (0)20 7276 8513
The Advisory Committee on Novel Foods and Processes (ACNFP) is made up of independent experts. Members are appointed to ensure that a broad spectrum of relevant eminent scientific expertise and knowledge is represented on the Committee in order that issues can be examined thoroughly and individual applications can be considered on their merits.
Members have expertise in a wide range of disciplines including genetic modification, nutrition, microbiology, food technology, toxicology and allergenicity. There are also three lay members: two consumer representatives, who provide a valuable insight into consumer concerns; and an ethicist, who advises on ethical issues relating to new foods and processes, including genetically modified foods.
A number of important changes have been made in recent years in the way in which Government departments are expected to deal with appointments to the advisory committees for which they have responsibility. These principles were set out in the Nolan Committee's Report on Standards in Public Life.
Nolan's main conclusions in relation to non-departmental public bodies (NDPBs), which included advisory committees, were that:
Arising from these principles, all appointments to the ACNFP follow the best practice set in Guidance issued by the Office of the Commissioner for Public Appointments.
Professor Peter Gregory is the Chief Executive of East Malling Research and Professor of Global Food Security at the University of Reading. His research interests include aspects of food systems and food security with a particular emphasis on environmental change (climate change).
More information on ACNFP members.
ACNFP members' interests
Current members' interests.
Code of conduct for members of the ACNFP
In common with other independent committees, members of the ACNFP are obliged to abide by the Code of Conduct for Scientific Advisory Committees.