Ensuring Global Food Safety: Exploring Global Harmonization. Questo articolo non è disponibile.Ensuring Global Food Safety: Exploring Global Harmonization

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation.

Benefits:

• Reduce amount of food destroyed due to difference in regulations between nations
• Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all"
• Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions
• Employ proven science to obtain global consensus for regulations
• Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation
• Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions

Prof Sangsuk Oh received his B.A .degree from the Seoul National University and M.S. and Ph.D. from the University of California, Davis. He was honored by the Korean Food and Drug Administration for the ‘Efforts to implementation of food safety system in Korea’ and ‘Career achievement award from IUFoST and an academic award from the Korean Society of Food Hygiene and Safety. He co-founded the Korean Food Safety Institute and acted as the chairperson of the organization. He has worked as an editor for the publication of several books related to food safety. As an IUFoST Fellow, He served as chairman of IUFoST’s Food Chemistry Division. He had experience at US FDA as a Staff Fellow of the National Center for Food Science and Technology at Summit-Argo, IL. He also served as vice president of the Korean Society of Food Science and Technology and the Korean Society of Food Hygiene and Safety. He was a member of many governmental committees related to food safety including the Prime Minister of South Korea Food Safety committee. In addition, he has experience in the food industry as well. At the Shany Food Research and Development Center, he served as director of the center and acted as the head of the flight meal safety center for Korean Air.

Prof. dr. h.c. Huub Lelieveld, formerly with Unilever, now President of the Global Harmonization Initiative, a non-governmental organisation working towards globally harmonised and science based food safety regulations, is also a member of the Executive Committee and Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is Fellow of IAFoST (the International Academy of Food Science and Technology), Fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing and International divisions of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies.
He is editor or co-editor of many books, on food hygiene, food safety and food processing technologies. He also wrote many chapters for such books as well as hundreds of articles in peer-reviewed scientific journals and in relevant magazines. He is visiting professor at the National University of Food Technologies in Kiev, Ukraine.