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.
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).