Risk-benefit in food safety and nutrition - outcome of the 2019 Parma Summer School

Autor: Sofie Theresa Thomsen, Stefano Lorenzetti, Morten Poulsen, Andreas Kouroumalis, Hans Verhagen, Ricardo Assunção, Véronique Sirot, Maarten Nauta, Marco Trevisan, Alfonso Siani, Jeljer Hoekstra, Giulia Spaggiari, Josep Rubert, Alberto Mantovani, Hanna Eneroth, Pietro Cozzini, Stylianos Koulouris, Cristina Alonso-Andicoberry, Davide Menozzi, Francesca Cavaliere

Publikováno v: Food Research International 141 (2021)
Food Research International
Food Research International, Elsevier, 2021, 141, pp.110073. ⟨10.1016/j.foodres.2020.110073⟩
Food Research International, 141
Food research international 141 (2021). doi:10.1016/j.foodres.2020.110073
info:cnr-pdr/source/autori:Verhagen, Hans; Alonso-Andicoberry, Cristina; Assuncao, Ricardo; Cavaliere, Francesca; Eneroth, Hanna; Hoekstra, Jeljer; Koulouris, Stylianos; Kouroumalis, Andreas; Lorenzetti, Stefano; Mantovani, Alberto; Menozzi, Davide; Nauta, Maarten; Poulsen, Morten; Rubert, Josep; Siani, Alfonso; Sirot, Veronique; Spaggiari, Giulia; Thomsen, Sofie Theresa; Trevisan, Marco; Cozzini, Pietro/titolo:Risk-benefit in food safety and nutrition-Outcome of the 2019 Parma Summer School/doi:10.1016%2Fj.foodres.2020.110073/rivista:Food research international/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:141

Risk-benefit assessment is the comparison of the risk of a situation to its related benefits, i.e. a comparison of scenarios estimating the overall health impact. The risk–benefit analysis paradigm mirrors the classical risk analysis one: risk–be

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http://hdl.handle.net/10773/37733