Come and take part in Agency science debate

Thursday 21 February 2008

As the 'good food versus bad food' debate becomes a growing national preoccupation, what role should science and evidence play in the choices we make about food? This question is at the heart of an afternoon panel discussion, which you can join in, on 11 March. It will be hosted by the Agency's new General Advisory Committee on Science (GACS) as part of National Science and Engineering Week.

GACS is a new, independent committee, chaired by Professor Colin Blakemore, and set up by the Food Standards Agency to advise on the way it uses scientific evidence. The panel members for the debate, entitled 'Should we trust what scientists say about food?', will include:

• Professor Colin Blakemore, Chair of GACS
• Dr Ben Goldacre, author of the weekly column on Bad Science in The Guardian
• Professor Erik Millstone, Professor in Science and Technology Policy, Sussex University
• Professor Kay-Tee Khaw, Professor of Clinical Gerontology, University of Cambridge
• Vivienne Parry, writer and broadcaster will be the facilitator for the event

The discussion, which will be held from 2pm to 4pm at the Royal College of Physicians, Regents Park, London, will look at how evidence and science can shape advice about food safety and nutrition. If all evidence is important, is some more important than others? What weight of new evidence determines a tipping point for action? Should we expect the government to tell us what to eat, and why? What should we do when different scientists give conflicting advice and when public perception and scientific evidence contradict each other?

Professor Colin Blakemore said: 'Good, bad; healthy, unhealthy. Our opinions about the food we eat have changed beyond recognition over the past 50 years. Some of those changes are due to fads and fashions, but some are said to be based on scientific evidence. However, the science of food is notoriously complicated and difficult to interpret in terms of everyday eating habits. Giving balanced, practical advice about food when the evidence is not always clear-cut, is a real challenge. We're looking forward to a lively debate. I’m delighted to have such a rich blend of expertise on the panel and I hope the audience will have tricky questions for them.'

If you would like to attend this free debate, please contact the GACS Secretariat at gacs@foodstandards.gsi.gov.uk or call 020 7276 8762 by 3 March 2008.