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GHI LEADERSHIP
Dr. h.c. Huub Lelieveld
President, Netherlands
Mr. Larry Keener,
Vice-President, USA
Dr. Gerhard Schleining Treasurer, Austria
Mag. Michaela Pichler
Supervisory Board, Austria
Ms. Nathalie Persson-Andrianasitera
Global Councillor, Sweden
Ms. Adriana Sterian,MSc.
General Secretary, Netherlands
Dr. Vishweshwaraiah Prakash
Member-at-Large, India
Dr. Sangsuk Oh
Member-at-Large, Korea
Dr. Bernd van der Meulen
Member-at-Large, Netherlands
Dr. Joe Mac. Regenstein
Member-at-Large, USA
Dr. Alina-Ioana Gostin
Ambassador Programme Director, UK
Ms. Adriana Sterian, MSc.
Communications Dir.,Netherlands
Ms. Ana Sanhueza Martín, MSc.
Membership Director, Spain
Ms. Nicole Coutrelis
Regulatory Advisor, FranceDr. Bernd van der Meulen
Legal Advisor - Food, Netherlands
Dr. Siân Astley
Editorial Advisor, UK
Mr. Grigori BadalyanLibrarian, Germany
Mr. Gunter Greil
Webmaster, Austria
Dr. Paul Popescu
Newsletter Editor, Romania
Mr. Alex Surugiu
Graphic Designer/Videographer, Netherlands
Dr. Diana Bogueva
Working Group Coordinator, Australia
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GHI SUPERVISORY BOARD
Mag. Michaela Pichler (Chair)
EuCheMS Food Chemistry Division, Graz, Austria
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,
The Netherlands
EuroFIR, Brussels, Belgium
Universidad Central de Venezuela, Venezuela
Dr. Kwang-Ok Kim
Ewha Womans University, Seoul, Korea
GHI AUDITORS
Dr. Pablo Juliano
Australia
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President's message
Dear Readers,
Disappointingly the "Corona crisis" is not on a decrease and in many places the number of victims is still rising. For GHI the crisis is a double-edged sword. On the one hand many of the active GHI members need more time to teach both online and physically. On the other hand, however, there are members who can work from home and save on travelling time and these members have a little more time for their duties than normally. As a result, some projects have been delayed and others are moving faster. We intend to pay more attention to the progress of the working groups.
Of course, in this issue you will find information about Covid-19 and food again. There is also news about meetings. Although many events have been postponed, others have been converted to online events. Although the personal contact will be missed, online meetings also make it easier to participate, cheaper and with less travelling time.
There is good news for the cooperation between GHI and IUFoST, the International Union of Food Science and Technology, because the new President of IUFoST is GHI's active Board Member Vishweshwaraiah Prakash. Congratulation Prakash with your election.
Huub Lelieveld.
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SARS-CoV-2 and food safety
At the initiative of Lucia Anelich, GHI Ambassador in South Africa, the International Commission on Microbiological Specifications for Foods (ICMSF) has produced a Position Paper on SARS-CoV-2 and food safety. This was done in light of the recent reports on detection of the virus being found on food and food packaging. As a member of ICMSF, Professor Lucia Anelich is proud to have been one of several authors compiling this paper. The paper can be downloaded from the website of Lucia Anelich.
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Message from the ISEKI Food Association (IFA)
The University of Agronomic Sciences and Veterinary Medicine of Bucharest (UASVM of Bucharest) and the ISEKI-Food Association* in collaboration with the ISEKI Special Interest Group (SIG) "Food Structure and Bionanotechnology" have organised an E-Conference on Food Quality and Texture in Sustainable Production and Heathy Consumption.
The Conference takes place on:
18 November 2020 from 11 am to 2 pm and 19 November 2020 from 4 pm to 7 pm CET
The ISEKI-Food Association and two companies will sponsor six special student awards.
Online registration is mandatory. For more information regarding invited speakers, registration fees, awards, etc., please click here.
You are free to disseminate information about the e-conference within your scientific network.
* ISEKI stands for " Integrating Food Science and Engineering Knowledge into the Food Chain"
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Message from the European Federation of Food Science and Technology (EFFoST)
EFFoST2020 - free access for students
The 34th EFFoST International Conference on Bridging high-tech, food-tech and health: Consumer-oriented innovations will be held online from 10 to 12 November 2020. This online conference will allow food professionals from around the world to connect and learn about the latest developments in food science and technology from top experts in the field. To make sure the event is accessible to as many people as possible, Cargill will be sponsoring 40 students from low-income and lower-middle-income countries to join the EFFoST2020 Online Conference for free. All you need to do to be in the running for one of these free all-access tickets is like EFFoST and Cargill on social media and fill in an application form. Find more information on this Like&Win competition here.
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Virtual Food Safety Summit
COVID-19 has had and still has an enormous impact on almost everything, including the food chain. Lucia Anelich who also produced a downloadable presentation on food safety in relation to the SARS-CoV-2 virus (see the June edition of GHI Matters) is organising a Food Safety Summit in cooperation with a few media partners to provide expert advice and lessons learned during the past half year. The summit will take place on 3 November 2020. For details click here.
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Notas sobre inocuidad alimentaria desde el fin del mundo
For those who prefer Spanish, to become updated on hygiene in the food industry, there is a Spanish video produced by Franco Pedreschi Plasencia, GHI Ambassador in Chile, in cooperation with the Chilean Agency for Food Safety (Agencia Chilena para la Inocuídad y Calidad Alimentaria, ACHIPIA)). The video can be viewed on YouTube. Work is in progress to also produce a Spanish video dedicated to COVID-19. It should become available by the end of October 2020. Both videos have English subtitles.
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The cancelled IUFoST Congress and videos produced by Food Science Students
The New Zealand Institute for Food Science and Technology (NZIFST) and the Rose Spiess-Foundation (RSF) felt that the efforts of many food science students who had prepared videos showing how to fight food losses and how to alleviate hunger should not be lost. Therefore, NZIFST and RSF are inviting students to take part in a competition for the best ideas on the subject that is so important. Details can be found here. The videos must be submitted to video.competition@nzifst.org.nz.
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Vishweshwaraiah Prakash elected 16th President of IUFoST: 2020-2022
IUFoST at the General Assembly held on August 20, 2020 announced the election results for the new Board of IUFoST. Vishweshwaraiah Prakash, Board member of GHI has been elected as the 16th President of IUFoST for the 2020-2022 term. Prakash intention is to let us all work together to reach food scientists and technologists to alleviate poverty, farmers' welfare, safe food chain from "Farm to Consumer", and an evidence-based science include everyone for an agenda focused on food safety, nutrition and global capacity building through knowledge enrichment.
Congratulations Prakash: This is a perfect development for increasing the cooperation between IUFoST and GHI.
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Application for endorsing an event
Organizers of conferences and other events related to food safety, and food or nutrient security may apply for GHI endorsement. If endorsement is approved, the event organisers may use the GHI logo and GHI will announce the event in GHI Matters, the newsletter of GHI, that is published five times a year and posted on the GHI website calendar page. Note that endorsement does not mean that GHI will provide financial support. To obtain endorsement by GHI, the event organisers need to send a request to the GHI Events Coordinator, providing all relevant information, including thename, address, website and contact data of the organiser of the event; the name, location (venue), website, start date and end date of the event; the goal of the event and a (preliminary) programme. Further details can be found here.
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 Nutrition and health aspects of traditional and ethnic foods in Nordic Countries
Edited by Veslemøy Andersen, Eirin Bar And Gun Wirtanen, is the first volume of the series of 26 books about the topic, covering the entire globe. This volume discusses the nutrition and health aspects of Norway, Sweden, Denmark, Finland, Iceland as well as Sápmi, also known as Lapland. It is published by Elsevier/Academic Press 2018. ISBN: 978-0-12-809456-3 (eBook) and 9780128094167 (print).
Note that, as with all food science books published by Elsevier, using the code GHI30 gives you a 30% discount.
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 Nutrition and health aspects of traditional and ethnic foods in Western Europe Edited by Susanne Braun, Christina Zübert, Dimitrios Argyropoulos and Francisco Javier Casado Hebrard
This volume of the 26 volume-large GHI series was published on 15 October 2019 and can be ordered from the website of Elsevier.
Remember to use GHI30 to obtain a 30% discount.
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 Nutrition and health aspects of traditional and ethnic foods in South Asia
Edited by Jamuna Prakash, Viduranga Waisundara and Vishweshwaraiah Prakash
This GHI book of the same series was published on 1 March 2020, it can be ordered now from Elsevier and remember, by using code GHI30, you will receive a 30% discount.
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Copies of the first two GHI's books are still available:
Ensuring Global Food Safety - Exploring Global Harmonization.
Edited by Christine Boisrobert, Aleksandra Stjepanovic, Sangsuk Oh and Huub Lelieveld
Elsevier/Academic Press, 2009.
ISBN: 9780123748454 (print) 9780080889306 (eBook) | 
Regulating Safety of Traditional and Ethnic Foods
Edited by Vishweshwaraiah Prakash, Olga Martín-Belloso, Larry Keener, Siân Astley, Susanne Braun, Helena McMahon and Huub Lelieveld
Elsevier/Academic Press, 2015.
ISBN:
9780128006054 (print) 9780128006207 (eBook)
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