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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. Julie Larson Bricher
Executive Director
Communications Director

Irena Soljic, MSc.
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Dr. Alina-Ioana Gostin
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Dr. Aleksandra Martinovic
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Mr. Richard F. Stier
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Nila Ghasemkhani, MSc.
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Ms. Nicole Coutrelis
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Dr. Bernd van der Meulen
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Mr. Gunter Greil



Ms. Michaela Pichler (Chair) 

ICC, Vienna, Austria 


Dr. Hans Steinhart

EuCheMS Food Chemistry Division, Hamburg, Germany


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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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.

Kind regards,
Huub Lelieveld
 President, GHI 
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.
A full GHI meeting report (.pdf) is available here for download. GHI members who want to follow up on any of the action items listed in this report can email us at info@globalharmonization.net

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 when you 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

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 

GHI Ambassadors! You now have the opportunity to communicate your GHI activities on a web page dedicated to your country or region. Check out the individual Ambassador pages already posted on GHI's new website for ideas and inspiration on what to post!

Please download and complete the GHI Ambassador Web Page Submission Form (.docx) and return it with your photo today!


For more information about becoming a GHI Ambassador, please email Dr. Alina-Ioana Gostin, GHI Ambassador Programme Director.

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.


19-21 October 2016 
Laval, France

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...

2-3 November 2016 
Herning, Denmark 
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... 

28-30 November 2016
Vienna, Austria

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 EFFoST website for details...

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...

31 January - 3 February 2017
Cesena, Italy

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 "omics" approach. 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...

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 www.globalharmonization.net.

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 many other scientific organizations and receives support from the European Hygienic Engineering and Design Group (EHEDG).