Dr. h.c. Huub Lelieveld
Mr. Larry Keener, CFS
Dr. Sangsuk Oh
Dr. Gerhard Schleining
Dr. Vishweshwaraiah Prakash
Dr. Bernd van der Meulen
Irena Soljic, MSc.
BECOME A MEMBER
Gain an influential voice in consensus with other experts that will have a real impact on reducing world hunger, improving food safety and nutrition, and supporting new technology applications.
Membership is free.
Enroll online today!
GHI DIRECTORS & COORDINATORS
Ms. Julie Larson Bricher
Irena Soljic, MSc.
Dr. Alina-Ioana Gostin
Ambassador Programme Director
Dr. Aleksandra Martinovic
Mr. Richard F. Stier
Nila Ghasemkhani, MSc.
Ms. Nicole Coutrelis
Dr. Bernd van der Meulen
Legal Advisor - Food
Dr. Sian Astley
Mr. Grigor Badalyan
Dr. Aine Regan
Social Media Advisor
Mr. Gunter Greil
GHI SUPERVISORY BOARD
Ms. Michaela Pichler (Chair)
EuCheMS Food Chemistry Division, Hamburg, Germany
CSIRO, Werribee, Australia
The Ohio State University, Columbus, Ohio, USA
Fuzhou University and Chinese Institute of Food Science and Technology, Fujian, China
Roosevelt Academy, Tilburg,
EuroFIR, Brussels, Belgium
Universidad Central de Venezuela, Venezuela
Dr. Kwang-Ok Kim
Ewha Womans University, Seoul, Korea
Dr. Pablo Juliano
|ATTEND A MEETING
Plan to participate at
upcoming GHI Meetings!
In the coming months, GHI will hold several general meetings, working group gatherings, and make presentations at scientific meetings all over the globe.
This year has been eventful for GHI. Many GHI members are active, resulting in many activities and participation in many events. Most recently, we had a very visible presence during the
World Congress of Food Science and Technology in Dublin, organised by
IUFoST, with two symposia and a well-attended GHI meeting. Moreover, Elsevier exhibited the second GHI book,
Regulating Safety of Traditional and Ethnic Foods, at their exhibit stand. This issue of
GHI Matters has a short report on the events in Dublin, and you can download the full report from the link at the bottom of the article.
GHI will hold meetings and/or make presentations at several more conferences in 2016, For those of you attending the First International & 24th Iranian Food Science and Technology Congress in Tehran, Iran, 18-20 October or the 30th EFFoST International Conference from 28-30 November in Vienna, Austria, please check the programs for additional information.
Assuming that many of you have been on vacation the past months, I wish you all a successful resumption of your usual activities. Do not hesitate to contact us if you have suggestions or ideas that would help GHI to achieve its goals.
Report from the GHI General Member Meeting at IUFoST 2016
Thanks to everyone who attended our regular GHI General Meeting and symposia at the 2016 IUFoST World Congress of Food Science and Technology held in August in Dublin, Ireland.
Attendance at GHI's two program sessions--Contaminants in the Food Chain, chaired by Dr. Joseph Scimeca and Prof. Dr. Petros Taokis, and Food Safety and Harmonisation of Regulations, chaired by Dr. Obadina Adewale and Dr. h.c. Huub Lelieveld--were well-attended and prompted lively discussions.
In addition to the GHI symposia, GHI President Huub Lelieveld gave a presentatron in the ISEKI session on education, including a discussion about about the formation of a new GHI working group on the topic of education and training of food handlers. Lelieveld also gave a presentation in a meeting organized by GHI Board member Dr. V. Prakash, about sustainable cooking, and GHI Food Chemical Safety Working Group chair Jaap Hanekamp gave a presentation about chemical food safety in a session organized by Hans Steinhart.
New GHI Book Available
Editors: V. Prakash, Olga Martin-Belloso, Larry Keener, Sian Astley, Susanne Braun, Helena McMahon and Huub Lelieveld
2015 | 536 pages | Elsevier Academic Press
Regulating Safety of Traditional and Ethnic Foods is the second book in the GHI Series published by Elsevier Academic Press. Authors examine a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value in today's diets. Visit the Elsevier Store page for pricing and ordering details. GHI members receive a 30% discount by using the special code GHI30.
Behind the Scenes at GHI
GHI directors and coordinators have been making progress in a number of areas to ready the association for a productive 2017. Among the activities going on behind the scenes:
- We're setting up a cloud-based project management system designed to more effectively support Working Group meetings and activities and facilitate position paper development, as well as boost GHI's productivity across all of its in-house operations, programs, outreach initiatives and communications.
- An initiative to update the membership database through GHI's website and e-marketing tool is underway to make sure that all of our members are kept well-informed and involved.
- Efforts aimed at increasing GHI's social media communications via a volunteer science communicators network is in the planning stages.
- GHI courses on thematic topics related to the global harmonization of food safety laws are being developed for possible rollout in 2017.
- Also in the works: Production of a GHI video series highlighting the issues, challenges and positive impact of harmonizing global food safety regulations and legislation.
Order Your Copy of GHI's First Book and Receive a 30% Discount
Based on the principles of GHI,
Ensuring Global Food Safety: Exploring Global Harmonization
offers a rational and multi-faceted approach to current food safety issues, while arguing that a science-based global regulatory framework will enhance the safety, availability and quality of the food supply worldwide.
GHI was specifically established to help build global consensus on the scientific evidence underpinning food safety policymaking. This book provides practical examples in key areas such as microbiology, toxicology and nutrition, as well as discusses possible improvements necessary to sustain the integrity of the global food supply in the 21st century. Get a
30% discount by using Code GHI30
order your copy from Academic Press/Elsevier
Member News & Notes
It is with great sadness that GHI shares the passing of two of its longtime members. Our condolences to their families and friends.
Dr. Pieter van Twisk, considered by many as a founding father of food science and technology in South Africa, passed away in August. Pieter was an Honorary Life Member and President of the South Africa Association of Food Science and Technology (SAAFoST) for 20 years. He served as a GHI Ambassador to South Africa, and he will be greatly missed by us all.
GHI member and world-recognized chemist and food scientist Dr. Malcolm C. Bourne passed away in October. His work on the faculty of Cornell University as a full-time research professor at the Agricultural Experiment Station in Geneva, NY focused on rheology and in the measurement of food texture. Malcolm wrote the definitive book on texture still used today. Malcolm received many awards and honors over his long career in food science, but he was especially honored when he was presented with the International Award by the Institute of Food Technologists in 1992. He will be greatly missed and fondly remembered.
For Your Bookshelf
October 2016 | 266 pages | CRC Press
A new book coauthored by GHI Ambassador to Australia Dilip Ghosh, PhD and R.B. Smarta, PhD, "Pharmaceutical to Nutraceuticals: A Shift in Disease Prevention," has just been published. The subject matter discusses a fundamental shift in the world health and wellness industry away from disease treatment to prevention of chronic diseases. The use of nutraceuticals and functional foods in prevention efforts could lead to decreased dependency on drugs. This book examines scientific evidence of these foods as efficacious adjuncts to pharmacotherapy during all stages of treatment of various diseases. It examines such things as quality, safety and efficacy, marketing, regulation, possible interactions and future industry trends.
GHI Ambassador Web Pages
You now have the opportunity to communicate your GHI activities on a
web page dedicated to your country or region
. Check out the individual
already posted on GHI's new website for ideas and inspiration on what to post!
For more information about becoming a GHI Ambassador, please email
Dr. Alina-Ioana Gostin
GHI Ambassador Programme Director
Conferences & Meetings
regularly makes presentations and holds general and working group meetings in conjunction with scientific and food industry conferences around the globe.
for details and links, or
contact us via email to submit listings.
8TH INTERNATIONAL CONFERENCE ON THE FOOD FACTORY FOR THE FUTURE
19-21 October 2016
GHI is a supporting organization for Food Factory 2016, an international scientific conference oriented towards industrial applications throughout the food chain. For details, please visit the
Food Factory conference website
5TH EHEDG WORLD CONGRESS ON HYGIENIC ENGINEERING & DESIGN
2-3 November 2016
GHI is a supporting organization of this must-attend biennial event, which offers
a unique opportunity for food, pharmaceutical and cosmetics manufacturers and processing and packaging equipment suppliers to interact and access global expertise through the European Hygienic Engineering & Design Group's (EHEDG) expanding worldwide network.
Visit the 2016 EHEDG World Congress website for details...
30TH EFFoST INTERNATIONAL CONFERENCE
28-30 November 2016
GHI is a supporting organization of this important scientific event, which brings together experts from multidisciplinary food-related fields to inspire a cross-fertilization of new knowledge, ideas and applications. This year's theme is "Targeted Technologies for Sustainable Food Systems." Visit the
GHI will hold a General Meeting and will present a special session entitled Regulations and Legislation for Food Safety, Quality and Innovation.
1-2 December 2016
Skopje, Republic of Macedonia
GHI is an endorsing organization of this must-attend conference. NUTRICON 2016 brings together the scientific and expert work of human medicine and dental doctors, nutritionists, food technologists and engineers to gain comprehensive insight and understanding of today's food quality, safety, health, and nutrition issues. For more on abstract submissions and registration (GHI members receive a 50 Euro discount), please visit the Key Event website...
2017 INTERNATIONAL CONFERENCE ON FOOD INNOVATION (FOODINNOVA)
31 January - 3 February 2017
FoodInnova 2017 will focus on promising innovative technologies, including innovation in packaging science and safety aspects, on food processing sustainability considering the reduction of food losses and by-product valorization and on current research with food
A number of side-events are planned to include specific subjects of discussion among food science students, scientists, professionals and industry representatives. GHI is an endorsing organization of this conference, which is organized by the Alma Mater Studiorum University of Bologna. Visit the FoodInnova website for details...