Dr. Imad Toufeili attends JECFA Meeting

​Dr. Imad Toufeili, professor and chair, Department of Nutrition and Food Sciences, was invited to a meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The meeting at FAO headquarters, Rome, Italy on December 11-14, 2018, addressed the safety evaluation of food enzymes. Experts deliberated on the use of enzymes in food processing and approaches for their safety evaluation.

JECFA is an international scientific expert committee administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and WHO. It has been meeting since 1956, to evaluate the safety of food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food. â€‹â€‹

JECFA serves as an independent scientific expert committee which performs risk assessments and provides advice to FAO, WHO and the member countries of both organizations, as well as to the Codex Alimentarius Commission (CAC).


Contact Us

For various questions, please try contacting us via social media first!
read more

Privacy Statement

We take data privacy seriously and adhere to all applicable data privacy laws and regulations.
read more

Copyright and Disclaimer

Written permission is needed to copy or disseminate all or part of the materials on the AUB website.
read more

Title IX, Non-Discrimination, and Anti-Discriminatory Harassment

AUB is committed to providing a safe, respectful, and inclusive environment to all members of its community.
read more