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M. Ann Tutwiler is the Director General of Bioversity International, a global research-for-development organization focused on using and safeguarding agricultural and tree biodiversity to attain sustainable global food and nutrition security. Bioversity International is a CGIAR Research Centre.

Ann Tutwiler has almost 30 years of experience in agricultural policy and development working in the public and private sectors. She was formerly the Special Representative of the Director General of the Food and Agriculture Organization (FAO) of the United Nations in Geneva, and served as FAO Deputy Director General for Knowledge. Previously, she worked for the U.S. Department of Agriculture, the U.S. Agency for International Development, the Hewlett Foundation and a multinational agribusiness firm. In 2002, she co-founded a global think tank in agricultural trade policy

Mark Wahlqvist is an Adelaide and Uppsala Universities’ graduate, and he has pursued a career in clinical medicine, public health and nutrition. He held the first Australian Chair of Human Nutrition, at Deakin, and was Professor and Head of Medicine at Monash University and the Monash Medical Centre in Melbourne. He has held senior appointments at Universities and Research Institutes in Australia, Sweden, Indonesia, Taiwan and China. He has led scientific, academic, food safety, food-and-nutrition policy, and community-based organisations. He was President of the International Union of Nutritional Sciences; and APJCN Editor-in-Chief. His principle scientific contributions have been in socioeconutritional approaches to cross-cultural health.

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Anura Kurpad is Professor & Head of Physiology and Nutrition, at St John’s Medical College, and was the Founding Dean of St John’s Research Institute, Bangalore. He is the Head of the first IAEA Collaborating Centre on Nutrition, and Past-President of the Nutrition Society of India.  He is a Fellow of the Royal College of Physicians, National Academy of Medical Sciences; and the IUNS.  He is also Margdarshi Fellow of the Wellcome Trust-DBT India Alliance. He has over 375 papers, and is co-author of Guyton’s Textbook of Physiology, Co-Editor of Asia Pacific Journal of Clinical Nutrition. He is Chair of the Nutrition and Fortification Scientific Panel of the FSSAI, co-Chair of the ICMR Expert Committee on the RDA of Indians; and the FAO Codex Expert Committee on Protein Quality of RUTF.

Catherine Geissler Currently Professor Emerita of Human Nutrition, King’s College London; Secretary General of the International Union of Nutritional Sciences (IUNS) (2013-2017, 2017-2021) and immediate Past President of The Nutrition Society (UK and Ireland) (2013-16).

Main research interests: international public health nutrition; energy metabolism and obesity; iron metabolism. More than 200 academic publications including text books: Geissler & Powers: Human Nutrition, 11th (2005),12th (2010) & 13th  (2017) editions; Geissler & Powers: Fundamentals of Human Nutrition (2009); Vaughan and Geissler. The New Oxford Book of Food Plants. 1st (1997) & 2nd (2005) editions. Consultant to international development agencies with work in Iran, Haiti, Mauritius, Sierra Leone, Niger, Benin, Senegal, Ghana, Ethiopia, Yemen, Thailand, Philippines, Singapore, Indonesia, Malaysia and China.

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Helmut Heseker, PhD Since 1997 professor for nutritional sciences at the Institute of Nutrition, Consumption and Health of Paderborn University in Germany. His research is focussing on the nutrition and health situation of children and the prevention of obesity as well as on nutrition and health education. He is the principal investigator of F&D projects to reduce the prevalence of overweight and obesity of children and youth. Nutrition and health of elderly people is another main topic. From 2010 to 2016 he served as president of the German Nutrition Society. Since 2013 he is IUNS officer and IUNS treasurer.

Professor Paul Sharp is Head of Department of Nutrition & Dietetics and Professor of Nutritional Sciences at King’s College London. His group use in vitro models to understand the mechanisms involved in mineral absorption by human intestinal epithelial cells. He currently leads a BBSRC-funded project to assess the impact of novel food processing methods on iron and zinc bioavailability from cereals. In collaboration with the John Innes Centre, University of Manchester and Rothamsted Research, he is working on a project to determine iron and zinc availability from novel micronutrient-enriched wheat lines. He is co-investigator on a Wellcome Trust funded project to establish the London Metallomics Facility at King’s College London for detailed analysis of levels, speciation and localisation of minerals in tissues and biological fluids.

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Jeanne de Vries is assistant professor dietary assessment methodology and dietary advice and coordinator of the Dietary Assessment and Behaviour group at the Division of Human Nutrition and Health of Wageningen University in the Netherlands. A major focus in her research is the development of new dietary assessment tools and performance of validation studies to assess measurement error in assessing dietary intake. She is (co-)-author of more than 100 original research papers of which a major number in the field of dietary assessment addressing different age groups and populations.

Seth Adu-Afarwuah, PhD is a Senior Lecturer of Nutrition at the Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana. He obtained his PhD in International Nutrition from the University of California, Davis, USA. Dr AduAfarwuah’s research is in the area of the prevention and treatment of maternal and child undernutrition. He has participated in some of the pioneering research on the use of small-quantity lipid-based nutrient supplements (SQ-LNSs) in low-income settings, and has contributed to many publications on the impact of SQ-LNS supplementation on maternal and infant nutrition.

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Dr. U. Ruth Charrondière holds a Master and PhD in Nutrition.  She has worked on food composition, biodiversity, dietary assessment, breastfeeding, sustainable diets and exposure assessment. She has worked with WHO, UNICEF and FAO and is since 2011 the coordinator of INFOODS (International Network of Food Data Systems). She made great contributions to capacity and standard development and data availability in food composition for which she received the Nevin Scrimshaw Award in 2015, the highest possible award in the area in food composition.

Jyoti Prakash Tamang is working as Professor and Dean of Sikkim Central University. He is working on cultural aspects, microbiology, nutrition and health benefits of ethnic fermented foods and beverages for last 32 years. He has more than 148 publications and authored several books. He was awarded National Bioscience Award of Department of Biotechnology (2005), the United Nations University Women Association-Award, Japan (1995) and Gourmand Award, Paris (2010). He is Fellows of National Academy of Agricultural Sciences, National Academy of Biological Sciences, Association of Microbiologists of India, Biotech Research Society of India.

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Paul Finglas joined the Quadram Institute in 1981 and is head of the Food Databanks National Capability https://fdnc.quadram.ac.uk/  Paul has over 170 publications covering his research in food composition and analysis, food description, quality and food matching, dietary intake assessment, nutritional labelling, health claims, and personalised nutrition advice.  He currently explores ways to integrate food composition and consumption data into food and health research infrastructures. Paul has co-coordinated international projects including the EU EuroFIR Network of Excellence and Nexus projects, is President of EuroFIR AISBL, and a member of the FAO INFOODS network.  Paul is editor of Food Chemistry, and Trends in Food Science and Technology.

Melanie Lowie worked for the Scientific Institute for Public Health for a year before joining EuroFIR AISBL in 2013 as Managing Editor for Food Chemistry, Elsevier’s flagship research journal in food science. Her role is to receive and manage incoming submissions through the manuscript submission system and to determine whether the manuscripts are in scope, meet the required formatting, abide by scientific standards for integrity and objectivity and do not infringe the proprietary rights of others. Melanie then assigns the manuscript to the Editors for handling and review.

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Nazma Shaheen is Professor and former Director, Institute of Nutrition and Food science, DU, Dhaka. Her 31-year-long teaching experience in the field of Nutrition and Food Science to generate relevant professionals in Bangladesh coupled with practical research experience as prominent food scientist and public health nutritionist have helped her to contribute significantly to the development of effective policies and programs at the national level. Nazma and her team are responsible for the Bangladesh Food Composition Tables and she is the Focal Person of Bangladesh for “SAARCFOODS” under INFOODS/FAO. Her research interest is food composition, functionality, heavy metal content and their health impact

Amin bin Ismail is a Professor in the field of “Food Chemistry and Biochemistry” at the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM). Currently he is a Director of Center for Quality Assurance of UPM. His research areas focus on exploring of underutilised plants for human nutrition and health-promoting properties. Dr. Amin has graduated 15 PhD and 25 MSc students. To date, Amin has more than 200 publications, and his h-index is 34 (based on SCOPUS). Currently, he is an Associate Editor for “Food Chemistry.” Since 2012, he has been appointed a Visiting Researcher at the Guangxi Academy of Agricultural Sciences, Nanning, China.

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Dr. Gina Kennedy is a Senior Scientist with Bioversity International in the Healthy Diets from Sustainable Food Systems Initiative. She is also Chair of the IUNS Task Force on Traditional and Indigenous Food Systems and Nutrition.  Her research interests include dietary diversity and diet quality and assessment of nutritional problems in developing countries. For the past ten years she has worked on nutrition assessment in developing countries, including assessing the contribution of agricultural  biodiversity  on nutrient intake.   Prior to joining Bioversity she worked for the Nutrition Division of FAO on food-based indicators for use in food and nutrition security programs, nutrition assessment and nutrient requirements.

Barbara Stadlmayr studied Nutritional Science at the University of Vienna. Thereafter, she worked at the nutrition division of FAO supporting countries in establishing national/regional food composition databases and assisting in trainings. She is currently working at the Centre for Development Research at the University of Natural Resources and Life Sciences (BOKU) Vienna and is involved in projects with the World Agroforestry Centre (ICRAF) in Kenya on Food trees for diversified diets, improved nutrition, and better livelihoods for smallholders in East Africa. Her research interests include the link between agriculture and food systems for better nutrition and the potential of indigenous foods to improve diet quality.

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Fernanda Grande is a Nutritionist and holds a PhD in Applied Human Nutrition (University of São Paulo, Brazil). Her main focus is on food composition and biodiversity. She has been working on food composition since 2009 and is a skilled food composition compiler with experience on database development. Fernanda worked on the restructuration of the Brazilian Food Composition Table and is a member of the Food Research Center (FoRC/CEPID/FAPESP). She began working with the Food and Agriculture Organization in 2015 as a consultant in food composition assisting on the development of different food composition databases.