Novel food applications: frequently found shortcomings in the suitability check

This course focuses on the shortcomings most frequently identified by EFSA in novel food applications during the suitability check, and provides practical recommendations on how to avoid them to support a smoother and more efficient application process.

This course examines common administrative shortcomings identified in applications, such as inaccurate pre-application details, incomplete documentation, and issues related to confidentiality and intellectual property. It also addresses frequent scientific data gaps, including inadequate characterisation of the novel food, insufficient exposure and use information, and gaps in toxicology data.
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