Scientific Committee on Food

The Scientific Committee on Food (SCF), established in 1974, was the main committee providing the European Commission with scientific advice on food safety. Its responsibilities have been transferred to the European Food Safety Authority (EFSA).

The SCF provided the European Commission with independent scientific advice on issues of public health related to food consumption. The Commission was required to consult the SCF in the cases laid down by EU legislation, but could also decide to consult it on any other matter relating to food safety or consumer health, in conjunction with other committees. The SCF could also alert the Commission to any specific or emerging concern.

Most of the SCF's early activities concerned food additives, but other issues became increasingly important as the scope of EU legislation expanded, including work with flavourings, food contact materials, nutrition, contaminants, novel foods, food hygiene, and natural mineral waters.

The European Commission appointed various independent scientific experts, from across the European Union, to serve as members of the SCF. The main role of the members was to give objective and authoritative advice, spanning a range of food-related issues. The Commission advertised all the posts for the SCF committee, as well as for its other scientific committees. These included experts in the fields of nutrition, toxicology, food hygiene, food technology, microbiology, biotechnology and molecular genetics. In December 1997, the SCF had 17 members.