Science on the Menu: A Food Safety Podcast by EFSA
Today: #137 in Science, Mexico on our combined chart.
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Ranking history · Canada
Latest episodes
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Episode 44 – Forever chemicals: what are the health risks of PFAS?
October 14, 2026 · 14 minForever chemicals are everywhere – but how worried should we be about them? In this episode, we look at the health risks from PFAS, a large group of chemicals used in everyday products, from non-stick cookware to waterproof clothing and…
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Episode 43 – Genetics in the field: how molecular scissors are redefining crops
September 16, 2026 · 26 minFor millennia, humans have selected and improved plants, helping us grow crops that are more productive, resilient and nutritious. But new genetic tools could completely redefine agriculture once more. In this episode, we explore how…
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Episode 42 – Pesticides: the good, the bad and the ugly
July 15, 2026 · 22 minWhy are pesticides used and could society do without them? In this episode, we trace the story of agriculture, from its origins to modern day. We meet familiar enemies – pests and diseases – and explore how chemicals are used to control…
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Microplastics in food: What we (don’t) know
June 17, 2026 · 20 minMicroplastics are everywhere, from the oceans to our food, but what do we really know about their impact on our health? In this episode, we take a closer look at where microplastics come from, how they end up in food and drinking water…
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Science communication: Taking misinformation off the menu
May 13, 2026 · 18 minScience doesn’t end when the research is done. In this episode, we explore why how we talk about science matters just as much as the science itself. From food safety scares and fake news to insects, microplastics and AI, we look at how…
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EU career boost: EFSA is looking for you
April 8, 2026 · 25 minHow do young professionals from across the globe get a job at one of the world's leading food safety bodies? How did they turn challenges into opportunities for learning new skills and building lasting friendships? In this episode, we meet…
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Up to speed: How food risk assessment is changing
March 11, 2026 · 22 minKeeping pace with change is a challenge for risk assessors. How are they innovating? How can they speed up their work? On this episode, we get a unique insight from Nik Kriz, head of the EU’s food safety agency. We hear his views on the…
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No secret sauce: a recipe for transparent science
February 12, 2026 · 21 minAccess to documents is a crucial ingredient of open science. But how do lawyers assess what requires protecting and what to release? When do the courts intervene? In this episode, we explore how the law plays a fundamental role in our…
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Nice to m-eat you: what are alternative proteins?
January 14, 2026 · 16 minLegumes, mealworm powder and duck cell biomass produced in a lab may seem worlds apart but they all feature in conversations about how our food system is evolving. We look at why so-called alternative proteins are getting so much interest…
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Bean there, cooked that: are raw legumes safe?
December 10, 2025 · 13 minHow we prepare our food influences its taste, aroma and appearance, but most importantly its safety. This is especially true for legumes such as beans and lentils, which contain substances called lectins that can be harmful to humans…
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Cost, origin, taste: what influences our food choices?
November 19, 2025 · 18 minWhat’s most important to you when you buy food? Is it how much it costs, how it tastes, where it comes from or something else? In this episode, we’re exploring the results of our latest Eurobarometer survey, how the survey is conducted and…
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Exposure matters: why the dose makes the poison
October 15, 2025 · 19 minApple seeds contain cyanide, a deadly poison. And yet, eating an apple will not kill you. In fact, it’s considered a healthy snack! That’s because it’s not just about what’s toxic but how much of it you are exposed to. In this episode, we…

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