eNews from the Global Harmonization Initiative

March 2019

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Dr. h.c. Huub Lelieveld
The Netherlands

Mr. Larry Keener, CFS
United States

Dr. Sangsuk Oh

Dr. Gerhard Schleining

Dr. Vishweshwaraiah Prakash

Dr. Bernd van der Meulen
The Netherlands

Irena Soljic, MSc.


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Ms. Adriana Sterian
Communications Director

Irena Soljic, MSc.
General Secretary

Dr. Alina-Ioana Gostin
Ambassador Programme Director
Dr. Aleksandra Martinovic
Meetings Coordinator

Mr. Richard F. Stier
Course Director

Nila Ghasemkhani, MSc.
Membership Director

Ms. Nicole Coutrelis
Regulatory Advisor

Dr. Bernd van der Meulen
Legal Advisor - Food

Dr. Sian Astley
Editorial Advisor

Mr. Grigor Badalyan
Newsletter Publisher

Dr. Aine Regan
Social Media Advisor

Mr. Gunter Greil


Ms. Michaela Pichler (Chair) 
ICC, Vienna, Austria 
Dr. Michael Murkovic
EuCheMS Food Chemistry Division, Graz, Austria
Dr. Pablo Juliano
CSIRO, Werribee, Australia
Dr. V. Balasubramaniam
The Ohio State University, Columbus, Ohio, USA
Dr. Pingfan Rao
Fuzhou University and Chinese Institute of Food Science and Technology, Fujian, China
Dr. Jaap Hanekamp
Roosevelt Academy, Tilburg,  
The Netherlands
Dr. Sian Astley
EuroFIR, Brussels, Belgium
Dr. Maria Tapia
Universidad Central de Venezuela, Venezuela
Dr. Kwang-Ok Kim
Ewha Womans University, Seoul, Korea

Dr. Vladimir Kakurinov

Dr. Pablo Juliano



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President's message

Dear GHI Members and Subscribers to GHI Matters,
You will not be surprised that this issue is mainly about the forthcoming GHI Congress in Leiden, The Netherlands, from 24-28 March. It is too late for submission of abstracts, but not too late to register. Once you have seen the programme as it is now, you may conclude that you certainly do not wish to miss the Congress. Neither would you want to miss the opportunity to meet many renowned experts and scientists who you did not expect to meet. After the afternoon sessions there are many Working Group meetings in which you may wish to participate.
As always we also announce a few new publications.
I look forward to see many of you in Leiden, soon.

Kind regards,
Huub Lelieveld, 28 February 2019.

The Congress will be opened by people who's opinions matter, from the Wageningen University, the North-Caucasus Federal University, UNIDO, EFSA, the European Commission and last but not least the International Foundation for Science.
The opening will be followed by parallel sessions, one on food microbiology, addressing anti-microbial resistance, harmonization, specifications and hazard control. The session is organised jointly with the International Commission on Microbiological Specification for Foods (ICMSF). The other session is on food chemistry, focusing on (exposure to) various toxins, also those produced during processing. The session also covers and (correct) chemical analysis for various types of food.
The next day, Tuesday, in the morning, the session on Food Science, Education and Communication will highlight the need for science education at all levels and science communication - badly needed to counter the abundance of miscommunication about the safety of food. Then there is a session Consumer Awareness, Labelling, Advertising , discussing e.g., religious food laws and claimed nutritious quality of foods. Other sessions are on Genomics and Genetics, including unavoidably, CRISPR - Cas9 and animal alternative models for food safety assessment. The session Ethics in the Food Chain addresses what can be summarized as fighting food crimes. This session is organised jointly with ISEKI (Integrating Food Science and Engineering Knowledge into the Food Chain).
Wednesday morning is devoted to Food Safety Assessment and Food Laws, addressing risk
analysis, management and communication and how to regulate food products with particular hazards. The session also addresses the controversy about regulation of gene editing. The session Factory Design and Food Safety discusses how to prevent safety issues during the production process. This session is organised jointly with the European Hygienic Engineering and Design Group (EHEDG).

Wednesday afternoon will be a plenary session on Food Safety and Nutrition Security, addressing misinformation about diets, carcinogens in diets, what is (not) known about mushrooms, the "right to food" and various ways to address nutrient security.
The last day of the Congress has a programme that will prevent you from wanting to leave early. In the session Nano and Other Technologies for Food Safety and Security, various aspects of nanotechnology and several other technologies that will help solve safety and security problems will be presented. The session Food Packaging Safety Developments, Food Wastes and Recycling indeed addresses these topics discussing surprising methods.
In the early evenings there will be meetings of many of the GHI Working Groups and you are free to join these meetings. GHI Ambassadors are invited to join the Ambassadors meeting on Tuesday at 17:30.
Tuesday afternoon, from 14:00-17:00 there is a Book launch event: Liber Amicorum Bernd van der Meulen. Bernd, one of the Board Members of GHI, left the Wageningen University on 1 January this year and many of his (former) colleagues, students and friends developed and executed a great idea in his honor. You are welcome to participate if you have not been able to secure a place in the Leiden excursion.
This summary is incomplete and if you look at the programme on the website, you will know why.

Other important conferences, see below!

Publications of potential interest to GHI members

Alina-Ioana Gostin and Viduranga Waisundara wrote an article about Edible flowers as functional food: A review on artichoke. It has been published in Trends in Food Science & Technology. Using the link here the article can be downloaded for free until 18 April 2019. No sign up, registration or fees are required.
More publications will be announced in the April issue of GHI Matters.

The GHI-endorsed 10th International Congress "Flour-Bread '19 takes place from 11 -14 June 2019, ( http://www.ptfos.unios.hr/flour-bread/ ).  The Congress is organized by the Faculty of Food Technology Osijek (PTFOS), Croatian Food Agency (HAH), International Association for Cereal Science and Technology (ICC), ISEKI Food Association (IFA) and Global Harmonization Initiative (GHI). The Congress celebrates its 10th international jubilee. Congress Topics are Cereals and Climate Changes, Food Safety, Product Quality, Processing Technologies, Health and Waste Management. You are invited to contribute to the programme of the Congress and to participate in social events that will provide an excellent opportunity to exchange ideas and experience with your colleagues, and discuss possibilities for networking and collaboration.

On 24 and 25 April 2019 the 19th ICC Conference will take place at the University of Natural Resources and Life Sciences (BOKU) in Vienna, Austria. This conference is certainly important with respect to food security in the world. It will cover production, processing, nutrition, analysis, new products and technologies, food safety and quality assurance, and more. For details, see http://icc2019.icc.or.at/en/?idU=1.

This is an early announcement of the ISEKI-Food Conference in Nicosia, Cyprus. Just to make sure you will have it booked in your agenda.
More information about ISEKI meetings and other activities can be found on https://www.iseki-food.net
Conferences & Meetings  

GHI regularly makes presentations and holds general and working group meetings in conjunction with scientific and food industry conferences around the globe.

Please check
our website for details and links, or   contact us via email to submit listings.

The website at  www.ghiworldcongress.org   has been and will continuously be updated. Please check for detailed information.
"Nutrition and health aspects of traditional and ethnic foods in Nordic Countries"

Edited by Veslemøy Andersen, Eirin Bar And Gun Wirtanen, is the first volume of the series of 26 books a bout the topic, covering the entire globe. This volume discusses the nutrition and health aspects of Norway, Sweden, Denmark, Finland, Iceland as well as Sápmi, also known as Lapland. It is published by Elsevier/Academic Press 2018. ISBN: 978-0-12-809456-3 (eBook) and 9780128094167 (print). Note that, as with all food science books published by Elsevier, using the code GHI30 gives you a 30% discount.

Copies of the first two GHI's books are still available:  

Ensuring Global Food Safety  - Exploring Global Harmonization.
Elsevi er/Academic Press, 2009.

ISBN: 9780123748454 (print) 9780080889306 (eBook)

Regulating Safety of Traditional and Ethnic Foods. 
Elsevier/Academic Press, 2015.

9780128006054 (print) 9780128006207 (eBook) 


Founded in 2004 as a joint activity of the US-based Institute of Food Technologists (IFT) International Division and the European Federation of Food Science and Technology (EFFoST), the Global Harmonization Initiative (GHI) is a network of scientific organizations and individual scientists working together to promote harmonization of global food safety regulations and legislation. For more information, please visit our website at

GHI has legal non-profit entity status and its charter and constitution are registered in Vienna, Austria as the GHI-Association (ZVR453446383).

GHI is an initiative of the European Federation of Food Science and Technology (EFFoST), which is the European part of the International Union of Food Science and Technology (IUFoST) and the International Division of the Institute of Food Technologists (IFT). GHI is supported by the European Hygienic Engineering and Design Group (EHEDG) and many other organizations.