New Members Appointed To Expanded Scientific Advisory Committees.
13 Jun 19
The Scientific Advisory Committees advise on the development of policy issues that have major implications for public health and ensure that policy decisions are based on the most up-to-date science and evidence.
Heather Hancock said:
'We have appointed a multidisciplinary team of distinguished experts with outstanding international reputations to ensure that we are using the right science, from the right sources, and looking at every scientific dimension to the question in front of us.
‘As we move into this period of significant change, the public can be confident any decisions made and advice issued by the FSA comes from a solid science and evidence base.’
Professor Guy Poppy, Chief Scientific Adviser at the FSA, said:
‘Our Scientific Advisory Committees have never been more vital to science at the FSA. This was an unprecedented recruitment campaign to strengthen the FSA’s robust science capability and the work of all our members will make a positive impact on food policy in this country.’
The 35 new members come from the UK, Ireland, France and Switzerland.
New appointments
Advisory Committee on Microbiological Safety of Food (ACMSF)
Dr Wayne Anderson, Food Safety Authority of Ireland
Martin Briggs, GLW Feeds
Professor Francis Butler, University College Dublin
Dr Edward Fox, Northumbria University
Dr Jane Gibbens, Consultant veterinary epidemiologist
Advisory Committee on Novel Foods and Processes (ACNFP)
Dr Mark Berry, retired
Professor Harry McArdle, Rowett Research Institute, University of Aberdeen
Professor Paul Fraser, School of Biological Sciences at Royal Holloway University
Professor Huw Jones, Aberystwyth University
Professor Clare Mills, School of Translational Medicine, University of Manchester
Dr Maureen Wakefield, Fera
Committee on Toxicity (COT)
Stuart Adams, Waters Corporation
Dr Emma Bradley, Fera
Dr Allain Bueno, University of Worcester
Professor Katrina Campbell, Queens University Belfast
Prof. Qasim Chaudry, University of Chester
Dr Gill Clare, Independent Consultant
Dr Stella Cochrane, Unilever
Dr Sibylle Ermler, Brunel University
Dr Natalia Falagan, Cranfield University
Dr Garry Hutchison, Edinburgh Napier University
Professor Nicholas Jonsson, University of Glasgow
Dr Gunter Kuhnle, University of Reading
Dr Claude Lambre, French Institute for Health and Medical Research
Dr David Lovell, St George’s Medical School, University of London
Susan MacDonald, Fera
Dr Olwenn Martin, Brunel University
Dr Mac Provan, independent consultant
Dr Martin Rose, University of Manchester
Dr Michael Routledge, School of Medicine at Leeds
Dr Cheryl Scudamore, Abbey Veterinary Services/NationWide Laboratories
Dr Natalie Thatcher, Mondelēz International
Dr Michael Walker, Office of the Government Chemist
Professor John Wallace, University of Aberdeen
Professor Maged Younes, Independent International Expert
Reappointments
Rene Crevel, Unilever’s Safety and Environmental Assurance Centre - reappointed for three years.
Dr Caroline Harris, Health Sciences Centre for Chemical Regulation and Food Safety at Exponent - reappointed for three years.
Dr John Thompson, Clinical Pharmacology at the Wales College of Medicine, Cardiff University - reappointed for one years.
Dr Goutam (Bob) Adak, retired
Dr Roy Betts, Campben BRI
Emma Hill, CHO&Co Catering Group Ltd
Professor Miren Iturriza-Gómara, University of Liverpool
Alec Kyriakides, J Sainsbury’s Plc
Heather Lawson, Royal Borough of Greenwich
Dr Gwen Lowe, Consultant in Public Heath Medicine
Joint Expert Committees
The FSA has also created Joint Expert Groups (JEGs), that will be made up of members of COT, ACMSF and ACAF. They will be responsible for doing specialised risk assessments for regulated products, as well as overseeing and providing assurance for the risk assessment process after the UK leaves the European Union. The three groups are the:
Joint Expert Group on Food Contact Materials, supporting the COT and ACMSF. It assesses and advises the committees on the safety of materials that come into contact with food during its production, processing, storage, preparation and serving.
Joint Expert Group on Additives, Enzymes and Other Regulated Products, supporting the COT and ACMSF. It assesses and advises the committees on the safety of food additives, enzymes and other regulated products such as flavourings.
Joint Expert Group on Animal Feed and Feed Additives supports the COT and ACAF. It assesses and advises the committees on the safety of feed additives and substances used in animal feed for both animals and human consumers of animal-derived products
The recruitment exercise was carried out through open competition. New members have been appointed for initial terms of three years, with the possibility of reappointment.