The Scientific Committee of the Spanish Agency for Food Safety and Nutrition, as set out in Article 4.4 a) of Law 11/2001, of 5 July, establishing the Spanish Agency for Food Safety is the body responsible for providing scientific advice that the agency needs to perform its activities.

The Scientific Committee forms groups of experts to assess food risks, which are then expressed in AESAN Scientific Committee Reports. It also defines the scope of the research work required for AESAN to be capable of performing its functions.

This Committee comprises 20 members of recognised scientific expertise in nine fields related to food safety: Food Toxicology; Microbiology, Virology, Parasitology and Food-borne Zoonosis; Human and Animal Epidemiology; Biotechnology and Genetic Modification; Immunology and Allergy; Human Nutrition; Pharmacology; Food Technology Processes and Analysis and Instrumentation.