Part 1 Opening session: The perspective to 1992; Food policy: Implications for the nutritional sciences; An industry's point of view; Directive 89/397/EEC: Assessment and outlook. Part 2 Nutrition: Secular trends in food intake in Britain during the past 50 years; The consequences of 100 years’ evolution of dietary habits in Europe with regard to nutrition; Developing trends in food regulation in Europe; Summary report: Nutrition. Part 3 Food science and technology: Trends in the perception of food quality by the consumer: His expectations and needs; Opportunities offered to product development by raw material and food ingredient innovations; New process opportunities for product development; Impact of new food concepts on food regulation; Summary report: Food policy trends in Europe: Technological aspects. Part 4 Food control and analysis: Fast analytical methods in chemical food analysis; Quality assurance in food analysis: Where are we going to? Scire est decidere (Knowing is deciding); Summary report: Food control and analysis. Part 5 Safety assessment: Safety assessment: the process/procedure to be followed; Safety assessment versus risk perception; Safety assessment in relation to food microbiology; Safety assessment in relation to additives; Safety assessment in relation to carcinogens. Part 6 Poster session: Contributions.