This paper deals with international standard-setting. Using the HACCP food safety standard as the basis of discussion, this paper considers the influence of scientific experts on the regulatory process. What is usually referred to as the diffusion or dissemination of soft or voluntary standards...

This paper looks at the formation and designing of the European Food Safety Authority (EFSA). It seeks to assess the reality of institutional isomorphism in the European Union. It does so by analysing why references were made during the formation of the EFSA to the European Medicines Agency...

This paper deals with the power of scientific experts in standard-setting. It looks at the emergence of a set of principles for food hygiene known as HACCP, and their transformation into an international standard. Scientists are key actors of standardisation, because of their ability to include...

Since the late 1990s social science-based studies have allocated much less attention to public organizations. Based on the sixth Organization Studies summer workshop, this introductory paper suggests a diagnosis of such a decline as well as a research agenda. It lists some fundamental issues...