Food Advisory Committee
The Committee provides advice to the Commissioner of Food and Drugs and other appropriate officials, on emerging food safety, food science, nutrition, and other food-related health issues that the FDA considers of primary importance for its food and cosmetics programs. The Committee may be charged with reviewing and evaluating available data and making recommendations on matters such as those relating to: (1) broad scientific and technical food or cosmetic related issues; (2) the safety of new foods and food ingredients; (3) labeling of foods and cosmetics; (4) nutrient needs and nutritional adequacy; and (5) safe exposure limits for food contaminants. The Committee may also be asked to provide advice and make recommendations on ways of communicating to the public the potential risks associated with these issues and on approaches that might be considered for addressing the issues.
The Committee consists of 17 standing members including the Chair. Members and the Chair are selected by the Commissioner or designee from among authorities knowledgeable in the fields of physical sciences, biological and life sciences, food science, risk assessment, nutrition, food technology, molecular biology, and other relevant scientific and technical disciplines. Of the fifteen members who vote, two are technically qualified members identified with consumer interests. In addition to the voting members, the Committee has two nonvoting members who are identified with industry interests.
Karen L. Strambler, M.B.A.
Office of Regulations, Policy, and Social Science, HFS 024
Center for Food Safety and Applied Nutrition
5100 Paint Branch Parkway College Park, MD 20740
FDA Advisory Committee Information Line
(301-443-0572 in the Washington, DC, area)
Please call the information line for up-to-date information on meetings.