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Ghanaian Professor Emeritus Kofi Aidoo appointed to FAO/WHO Joint Expert Committee on Food Additives and Contaminants

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Ghanaian Professor Emeritus Kofi Aidoo has been appointed to the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) Joint Expert Committee on Food Additives and Contaminants (JECFA).

The Professor, who teaches Food Safety and Microbiology at the Department of Biological and Biomedical Sciences, School of Health and Life Sciences (SHLS) at Glasgow Caledonian University, will remain on the expert committee of the United Nations in Rome until 2027.

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The JECFA evaluates food additives, contaminants and naturally occurring toxins in food, and residues of veterinary drugs. The Committee is made up of international experts from 29 countries, all members of the UN.

Professor Aidoo is a renowned expert in food safety, with research interests in chemical, microbiological and physical contaminants, as well as the nutritional composition of foods. He has had several research papers published and has contributed to books. He is the co-author of JECFA’s WHO Technical Report Series 1002 on Food Additives, 2017.

In a statement, SHLS Dean Professor Anita Simmers expressed her delight at Professor Emeritus Kofi Aidoo’s appointment, noting that “Kofi remains an internationally recognised authority in food bioscience and our staff and students continue to benefit greatly from his research and international networks. Congratulations Kofi, we are all very proud of you in the School!”

Professor Sharron Dolan, the SHLS Associate Dean Research, praised Professor Aidoo’s “lifelong dedication” to food science. She noted that he had joined GCU founding institution The Queen’s College in 1988 and was integral to establishing and leading Food Science at GCU until his retirement in 2016.

In response to his appointment, Professor Aidoo expressed his gratitude to GCU, stating that “it was testimony to the research work I have done over the years in an environment conducive to research teaching”. He added that he hoped to contribute effectively to the scientific evaluation of food contaminants, particularly some of the lesser-known food contaminants, which adversely affect human as well as animal health.

With his background in biochemistry and microbiology, he believes he can assist in the evaluation protocols which set maximum permissible levels of contaminants in foods by FAO/WHO – standards that would then be adopted by member states of the United Nations.

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