Journal of Food Processing & Technology

The global harmonization initiative

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Kirsten Brandt

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The Global Harmonization Initiative (GHI) is an international non-profit network of scientific organizations and individual
scientists working together to promote harmonization of global food safety regulations and legislation. The last 40 years have
seen dramatic changes in the extent and ways that food is traded, both locally and globally, due to the development of novel food
preservation technologies as well as novel ways of transportation, which have eliminated many practical obstacles to food trade.
However, along with increased food trade, elimination of food-associated hazards has become an increasingly important aspect of the
operation of the food chain, from farm to fork. Many countries in the world have implemented stringent food safety legislation and
regulations, while other countries are in the process of implementation. However, very often these regulations differ between nations,
creating obstacles in food trade and thus in the global food supply. Large amounts of food is being destroyed, or not produced in the
first place, due to food regulations that are set to be as stringent as possible rather than to provide an appropriate protection against
an identified hazard. Therefore, there was a need for the globalization of food safety regulations, in particular regarding links with the
scientific basis for the regulations and justifications for prescribed alleviating actions. The presentation will present some examples of
topics where global harmonization will improve food security and reduce food waste at different levels, and how GHI aims to support
and enhance this process.

Biography :

Kirsten Brandt is a Senior Lecturer of Food Science and Nutrition in the Food Quality and Health Research Group of the Human Nutrition Research Centre, Newcastle
University. Her research focuses on food quality and impact on human health, including assessing health-promoting properties of plant constituents previously considered
harmful for human health, such as secondary metabolites and nitrate, as well as understanding of the effect of production factors on plant product composition.