• EuroFIR_website_appleAs an international non-profit association, EuroFIR AISBL is your source for best available food information, including all European food composition databases

    • We offer a unique range of standardized food information for individuals or organizations, such as dietitians, researchers, students, industry, software developers, public sector funding bodies, regulators and academia
    • All members will have simultaneous access to a large set of classical and specialized food composition databases as well as to complementary tools/food information (read more)
    • Become a member and be part of an international network of experts and stakeholders (read more)
  • EuroFIR_website_appleEuroFIR AISBL offers a single and unique food information resource to academia, industry, public sector funding bodies and regulators, as well as researchers, dietitians and students, who are all welcome to join the association as a member

    The Association provides its members with:

    • Access to harmonised and documented food information (energy and nutrient values)
    • Use of standardised food composition data in software tools
    • Access to innovative software tools and databases (e.g. critically evaluated data on the content and biological effects of bioactive constituents in plant based foods)
    • E-learning modules and specialised training courses
    • Valuable references and standardised vocabularies for the handling of food information
    • Best practice and innovation support
    • Professional development
    • Networking/representation and the possibility to take part in pre-competitive research and development projects in the food and health field

    Become a member

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    The first PLEASURE Conference, Salt-Sugar-lipids Reduction, will take place on 18-19th June in La Rochelle, France. 

    The call for abstracts is open. Visit for more information.

    During this event, a state-of-the-art event on taste perception will take place using in vivo and in vitro approaches. PLEASURE is bringing together the best European specialists in these approaches, and results from the project and parallel initiatives in Europe on reduction of salt, sugar and lipid will be presented. 

    Salt perception in foods is a specific task in PLEASURE, and coffee  and lunch breaks will provide an opportunity to taste and compare different products with reduced salt as well as lower sugar and fat. 

    EuroFIR is a partner in PLEASURE - for more information CLICK HERE

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    In a complex environment of pending health claims, fragmented harmonisation in plants used for botanicals within Europe, and emerging issues of quality and safety, PlantLIBRA invites to its final conference in Vienna from 12 to 14 May 2014. It will feature the latest advances in botanical science, and in benefit and risk assessment of plants food supplements (PFS). For more information about the conference: CLICK HERE.

    EuroFIR is a partner in PlantLIBRA - for more information CLICK HERE

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    Advanced Course on Dietary Assessment Methods
    Jurys Inn Aberdeen, 13 - 15 May 2014

    The advanced course is designed for researchers, dietetic and nutritional practitioners

    and those who would like to further their training in dietary assessment methods and brings together current

    knowledge and best practice on dietary assessment for nutrition research and clinical and public health practice. 

    For more information CLICK HERE.

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    Best practice guidelines for EFSA health claims dossiers - Seminar for SMEs and food manufacturers

    27th June 2014 - THON Hotel Brussels City Center - Brussels – Belgium

    - for more information CLICK HERE -



23rd-27th June 2014 TDS-Exposure Summer School 2014, TUBITAK (TR) - OPEN

28-29th April 2014 Workshop 1 and 30th April 2014 Workshop 2, FERA (York, UK) - CLOSED

Not a member yet?

You can have free trial access to the membership benefits!

For any questions related to membership in the Association, please contact our Secretariat at