Ensuring Global Food Safety

Aleksandra Martinovic,Associate Professor, Faculty of Food Technology, Food Safety and Ecology - ‎University of Donja GoricaDr Aleksandra Martinović's research interest focuses on the practical application of fundamental knowledge in the field of food safety, microbiology of food, and the development and implementation of new technologies in the food industry. The Ambassador is the Global Harmonization Initiative (GHI) for Montenegro, the Chair of the Global Interest Harmonization Group (SIG) and the Task Team (TT) Scientific Committees in the European Federation of Food Science and Technology the European Federation of Food Science and Technology, chairman of the meat hygiene working group within the European Hygienic Engineering and Design Group (EHEDG). She is a member of a specialized fish processing group within the European Hygienic Engineering and Design Group (EHEDG). Dr Martinovic has independently or as a co-author published dozens of scientific papers, a chapter in a scientific monograph issued abroad, a textbook for pre-university level of education, and a study manual. 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.

• 1. Introduction - Ensuring Global Food Safety: A Public Health Priority and a Global Responsibility2. Safety and Security: The Cost of Food Regulatory Failure3. Development of Food Legislation Around the World4. Integrated Risk Assessment and Cost Benefit Analysis: An Economics Perspective on International Trade and Food Safety5. The Global Harmonization Initiative 6. Food Safety Regulations within Countries of Increasing Global Supplier Impact7. A Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives8. Regulating emerging food trends: A Case Study in Insects as Food for Humans9. Towards Intended Normal Use: A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonization of Antibiotics Regulation10. RDAs and Intended Normal Use – Efficient Tools in the Universal Management of Risks and Benefits of Micronutrients11. Global Harmonization of Food Regulations: Benefits and Risks of Organic Food12. Mycotoxin Management: An International Challenge13. Novel Food Processing Technologies and Regulatory Hurdles14. Processing Issues: Acrylamide, Furan and Trans Fatty Acids15. Food additives and Other Substances Added to Human Food16. Food Packaging Legislation: Sanitary Aspects17. Nanotechnology and Food Safety18. Monosodium Glutamate in Foods and its Biological Effects19. Responding to Incidents of Low-Level Chemical Contamination in Food20. Nutraceuticals: Possible Future Ingredients and Food Safety Aspects21. Nutrition and Bioavailability: Sense and Nonsense of Nutrition Labelling22. Regulating Nutrition Claims: A Case Study: The First Legislation for Foods with Health Claims in Korea 23. Bioactivity, Benefits and Safety of Traditional and Ethnic Foods24. Water Determination in Food25. Global Harmonization of Analytical Methods26. Global Harmonization of the Control of Microbiological Risks27. Testing for Food Safety Using Competent Human Liver Cells28. Harmonization of International Standards29. Capacity Building: Harmonization and Achieving Food Safety30. Capacity Building: Building Analytical Capacity for Microbial Food Safety31. Education in food safety at all levels, from academics to street handlers