Notes on contributors
Bernd van der Meulen
is a recognized expert in food law. He teaches food law at the University of Copenhagen, Denmark, the University of Parma, Italy and the University of Eastern Piedmont. He is independent food legal consultant at the European Institute for Food Law. For several years he was member of the board of the Global Harmonization Initiative (GHI) and currently serving as a Regulatory Advisor.
Chin-Kun Wang
is a distinguished professor at Chung Shan Medical University, specializing in metabolism, nutrition, and clinical assessments of supplements and functional foods. He is a UN Goodwill Ambassador, a fellow of multiple international organizations, and has contributed to Taiwan’s nutrition laws and medical education.
Diana Bogueva
is a PhD social scientist from Curtin University, and specializes in sustainable food consumption and alternative proteins. Her work has won prestigious awards, including the Gourmand Awards and PROSE finalist. She is a Global Harmonization Initiative President, a Board Member and Chair of the Consumer Perceptions Working Group.
Dora Marinova
is a Professor of Sustainability at the Curtin University Sustainability Policy Institute (CUSP), which she founded in 2007. Her research focuses on sustainability, innovation, and sustainometrics, with nearly 400 refereed publications and the successful supervision of 75 PhD students. Scopus ranks her as Australia’s top author and 21st globally in sustainability from 1975 to 2023.
Eniola Ayobami Odunuga
is a master’s student in the Department of Food Science and Technology at the Federal University of Agriculture, Abeokuta, Nigeria. Her academic focus lies in advancing food science knowledge and exploring innovative solutions in food technology.
Hans Hoogland
is a Science Leader and Process Scientist specializing in manufacturing hygiene at Unilever Research, Wageningen. He is known for his expertise in process optimization, food safety, and hygiene management within food manufacturing environments. His work contributes to advancing Unilever’s research in improving food safety protocols and ensuring sustainable manufacturing practices.
Heidi Kotilainen
is Head of Market Segment - Biorefinery at Bühler Group, UK, and an active member of the Global Harmonization Initiative (GHI) Food Preservation Technologies Working Group. She is a strategic leader specializing in scientific and regulatory affairs with a results-driven approach.
Hui-Fang Chiu
is a medical doctor at the Department of Chinese Medicine at the Taichung Hospital, Ministry of Health and Well- Being, Taichung, Taiwan.
Isabella van Roekel van Rijn
MsC Public Health Nutrition, and GHI Working group Co-chair Food safety in relation to religious dietary law. She studied Nutrition and Health at Wageningen University, where she focused on the implementation of Islamic dietary law in Halal meat chains in the Netherlands. Her research interest is in exploring the certification systems for religiously prepared foods and the rights of consumers to ensure that the food they purchase truly meets their expectations.
Joe Regenstein
is an Emeritus Professor in the Department of Food Science at Cornell University and Head of the Kosher and Halal Food Initiative. He is Vice President of the Global Harmonization Initiative (GHI) and an Adjunct Professor at Kansas State University, USA. He is an Adjunct Professor in Population Medicine and Diagnostic Sciences in the Vet School, a member of the Governing Board of the Science of Natural and Environmental Systems (SNES) program.
Mariana Morales de la Peña
holds a Ph.D. in Food Science and Technology from the University of Lleida, Spain. She is the regional coordinator of the Biotechnology graduate program at Tecnológico de Monterrey, where she also leads food R&D projects with companies like Alpura. Mariana has expertise in product development, collaborating with Mead Johnson Nutrition® on infant nutrition and with Integral Solutions for the Food Industry on tuna-based products.
Nicola Stanley
is a consultant and lecturer at Coventry University and Network Coordinator at the Global Harmonization Initiative (GHI). With experience in consultancy and senior roles at Unilever, she co-founded a consultancy focusing on reducing water demand for UK-based organizations. As a consultant, she has collaborated with multinationals on corporate responsibility and sustainable agriculture programs.
Obadina Adewale Olusegun
is a Professor of Food Safety and Biotechnology at the Federal University of Agriculture, Nigeria, and a visiting professor at Babcock University and the University of Johannesburg. He is a member of the WHO Guideline Development Group on Traditional Markets and has held leadership roles in IUFoST and ACAFP. His research on food safety, including African food commercialization, has resulted in over 90 publications. He chairs the Global Harmonization Initiative’s Food Safety and Education Working Group and has consulted for UNIDO and USAID Feed the Future projects.
Ogugua Charles Aworh
is a former George Coumantaros Distinguished Professor at the University of Ibadan, Nigeria, and a retired member of the Department of Food Technology. He served as the past president of IAFoST and is a Board Director of the Global Harmonization Initiative (GHI). Dr. Aworh was honored with the Top Agri-Food Pioneer Award at the World Food Prize for his significant contributions to food technology and agri-food innovation.
Oladapo Ajala
is a Research Officer in the Department of Food Science and Technology at the Federal University of Agriculture, Abeokuta, Nigeria. He specializes in microbiology, biotechnology, and the production of safe cassava-based foods, focusing on improving food safety and quality.
Olga Martín-Belloso
is a distinguished professor at the University of Lleida, Spain. Her work focuses on integrating non-thermal technologies. She has made significant contributions to the valorization of fruit and vegetable by-products and edible coatings, with over 350 research papers, patents, and several books. Prof. Martín-Belloso has received numerous accolades, including the EFFoST Lifetime Achievement Award in 2023 and the Narcís Monturiol Medal in 2018. She is an associate editor for the Journal of Food Science and Food Engineering Reviews, and has been recognized as a fellow of IFT and IUFoST.
Oluwasola Abayomi Adelusi
a food safety expert at the Department of Biotechnology and Food Technology at University of Johannesburg, specializes in analyzing mycotoxins, heavy metals, and pesticides in African foods. His research addresses climate change impacts on fungal growth, with a focus on food safety and sustainability.
Pamela Tom
is an Academic Coordinator Emerita, Department of Food Science and Technology, University of California, Davis. She was a co-pioneer in adopting the Internet in the early 90s to create global innovative seafood outreach programs. Her work inbuilding and managing SeafoodNIC and Seafood Hazard Analysis and Critical Control Point Internet Discussion List brought global attention to UC Davisand California Sea Grant as a reliable “go-to source” for seafood safety information. She is the GHI Translation Officer.
Patrick Wouters
is the Global Hygienic Design Leader at Cargill and Vice President of the European Hygienic Engineering and Design Group (EHEDG). With a background in Food Technology and Microbiology, he has over 22 years of experience at Unilever in R&D, microbiology, and supply chain roles. Patrick holds a Dr. rer. nat. title from the Technical University of Berlin for his research on Pulsed Electric Fields inactivating microorganisms. His expertise includes hygienic design, aseptic processing, quality management, HACCP, and process commissioning.
Peter Overbosch
is the Chair of the GHI Working Group on Ethics in Food Safety Practices. He previously held senior roles, including Vice President of Corporate Quality Assurance at Metro Cash & Carry and Senior Director of Quality at Kraft Foods Europe and Latin America. He is also involved with the European Hygienic Engineering and Design Group (EHEDG) and GFSI to integrate hygienic design standards. Dr. Overbosch, a Netherlands citizen, holds a PhD in Chemistry from the University of Amsterdam.
Shu-Ru Zhuang
is a researcher at the Department of Nutrition, at the Chung Shan Medical University, Taichung, Taiwan.
Vishweshwaraiah Prakash
is a renowned food scientist specializing in safe food processing, food safety, biotechnology, and nutraceuticals. He has contributed over 219 publications, 25 books, 55 patents, and 41 policy papers, and received over 60 awards, including multiple Lifetime Achievement recognitions. He is a former Director of the Central Food Technological Research Institute, Mysore, India and Distinguished Scientist of the Council of Scientific and Industrial Research, New Delhi, India.
Yasmine Motarjemi
with a Master’s in Food Science and Technology and a Doctorate in Food Engineering, served as WHO Senior Scientist and Nestlé’s Corporate Food Safety Manager. She authored the Encyclopedia of Food Safety and Food Safety Management: A Practical Guide for the Food Industry, which won the PROSE Award. Her recent work focuses on promoting whistleblowing in food safety.