Risk

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According to the Red Book risk assessment is a scientifically-based process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization.

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SAIFood

SAIFood (Sustainable Agricultural Innovation & Food) launched in the early spring of 2015 under the leadership of Dr. Stuart Smyth, at the University of Saskatchewan. Because research isn’t written for the kitchen table, SAIFood breaks it down current issues or research surrounding food and agriculture and repackages as a blog so you know what is happening within agricultural policy and research, agri-food innovation, regulation and sustainability. Our SAIFood goal is to make information digestible.

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