The eight vacancies are for experts in the following fields:
- consumer/lay member
- allergy
- immunology
- toxicology
- microbiology with particular emphasis on the gut
- food processing/quality assurance expert
- food mycology
Applicants for the consumer/lay member post should have experience of representing consumer interests. Other candidates must be recognised scientific experts in one or more of the above fields, and have a good track record in the assessment and interpretation of scientific data. They must also be able to contribute to the formulation and provision of advice to the Agency’s Board, have strong communication skills and be aware of relevant food safety issues.
About the appointmentsAppointments are normally for a three-year term and are unsalaried. The committee meets up to six times a year in London, normally on a Wednesday or Thursday. An attendance fee will be available and all legitimate expenses will be fully reimbursed.
Appointments will be made strictly on merit in accordance with the Commissioner for Public Appointments guidance on appointment to public bodies. Selection will be in accordance with the government’s equal opportunities policy. Successful candidates will be required to declare any interests that may be relevant to the work of the committee.
Interviews are expected to be held in mid July.
Further details and an application pack may be obtained from the ACNFP Secretariat at:
Food Standards Agency
Room 3B, Aviation House
125 Kingsway
London WC2B 6NH
tel: 020 7276 8595
email: acnfp@foodstandards.gsi.gov.ukThe closing date for receipt of completed applications is June 2012.
About novel foods and the ACNFP
A novel food is a food or food ingredient that does not have a significant history of consumption within the European Union before 15 May 1997.
Before any new food product can be introduced on the European market it must be rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by an independent committee of scientists appointed by the FSA, the ACNFP.
