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Call for Proposals in Food Health Impact Assessment for FY2023

The Food Safety Commission (FSC) of Japan has officially announced its call for research proposals in the field of food health impact assessment for the fiscal year 2023 (Reiwa 8). This initiative is a part of the commission's effort to promote scientifically-based evaluation of food safety and health risks. As part of this program, researchers are invited to participate in commissioned studies that will advance knowledge necessary for risk evaluation and the establishment of guidelines for assessment methods.

Background

Food safety is a crucial public health concern, and the FSC is committed to ensuring that food products in Japan are evaluated based on scientific evidence. The evaluation process involves understanding the potential health impacts of various chemicals, contaminants, and microorganisms present in food. With increasing complexities in food safety risks, there's a continuous need for updated research and methodologies.

Objectives

The primary goal of this call is to gather innovative research proposals that will help identify exposure levels of hazardous substances in food and clarify their mechanisms of health effect. Specific areas of focus include:

• - Research on exposure to chemical and contaminant substances in food and their health impacts.
• - Investigating mechanisms of health impacts caused by chemical and contaminant substances in food, and developing new evaluation systems.
• - Examining characteristics of microorganisms transmitted through food and their health implications.
• - Developing risk assessment methods for food items that lack sufficient consumption experience.
• - Research on new approaches to evaluation methods (NAMs).
• - Refining exposure estimates.
• - Additional research related to food health impacts.

Target Participants

The call is open to researchers affiliated with research institutions such as universities and testing organizations. This inclusivity aims to tap into diverse expertise available in the fields of food safety and health sciences.

Research Duration

Typically, the research period is set for a maximum of two years. However, depending on the complexity and requirements of specific studies, a three-year duration may be permitted. The section of proposals aimed at nurturing young food health impact specialists is expected to also adhere to the two-year timeframe.

Funding Details

The funding for research proposals varies depending on the nature of the study:

• - For in vivo or in vitro studies (wet research), the annual funding ranges from 10 million to 15 million yen.
• - For dry research, the funding varies from 5 million to 7.5 million yen annually.
• - For the category aimed at training young specialists, the funding provided is between 2 million and 3 million yen per year.

Application Deadline

The deadline for submitting research proposals is scheduled for October 15, 2022, by 17:00. Interested researchers should prepare their submissions in accordance with the provided guidelines.

Announcement of Selected Proposals

The review and selection process for the submitted proposals is expected to be completed by early March 2023. Accepted projects will contribute to the collective objective of enhancing food safety and protecting public health in Japan.

Additional Information

Detailed information regarding the guidelines for this proposal call can be accessed through the official website of the Food Safety Commission or the common research and development management system portal (e-Rad).

• - FSC Research Proposal Guidelines
• - e-Rad Portal

For further inquiries, please contact the Evaluation Division, Food Safety Commission of Japan, where representatives are available to assist with questions.

Conclusion

Through this initiative, the Food Safety Commission aims to not only advance the science of food health impact assessments but also to empower the next generation of researchers in the field. This is a critical step towards ensuring the safety and health of food products encountered by consumers daily.