Emeritus Professor Kofi Aidoo has been nominated to the Joint Expert Committee on Food Additives and Contaminants of the Food and Agricultural Organization of the United Nations (FAO) and the World Health Organization (WHO) (JECFA).
The professor of food safety and microbiology at Glasgow Caledonian University's School of Health and Life Sciences (SHLS), department of biological and biomedical sciences, will continue to serve on the UN expert committee in Rome until 2027.
The Committee assesses residues of veterinary medications, pollutants, and naturally occurring poisons in food. International specialists from 29 UN-member nations make up the Committee.
Professor Aidoo's research interests at Glasgow Caledonian include food safety, including chemical, microbiological, and physical pollutants, as well as nutritional makeup.
. He has produced several academic articles and written books. He co-authored JECFA's 2017 submission to the WHO Technical Report Series 1002 on Food Additives.
Professor Anita Simmers, dean of the SHLS, stated: "We are thrilled with Professor Emeritus Kofi Aidoo's significant appointment." Our employees and students continue to gain a lot from Kofi's research and global networks since he is still a well-respected expert in food biology. Congrats, Kofi! The entire school is very proud of you.
His "lifelong devotion" to food science was lauded by SHLS Associate Dean Research Professor Sharron Dolan in addition to her congratulations.
"Kofi joined GCU's founding institution, The Queen's College, in 1988, and until his retirement in 2016, he played a key role in creating and directing Food Science at GCU," she added.
Several GCU graduates have received his instruction and training, and in his emeritus role, he still has an impact on and inspires the next generation of food scientists.
It has been an honor to collaborate with Kofi over the years, and I am overjoyed to learn of this position, which is a true testament to his international status and lifelong commitment to food science.
The new position, according to Professor Aidoo, was very significant to him and "testimony to the research work I have done over the years in an atmosphere suited to research teaching."
"By that, I mean that GCU provided a working environment that allowed me to fulfill my potential, and for that, I am thankful to the department's head, Professor Sharron Dolan, who is now a member of the GCU Board of Trustees.
In addition, Professor Aidoo said of his new position: "I expect to be able to contribute successfully to the scientific evaluation of food contaminants, particularly those of the lesser-known food contaminants that adversely influence both human and animal health."
I would be able to help with the evaluation processes that define the maximum allowable levels of pollutants in foods by the FAO and WHO—standards that would subsequently be approved by member states of the United Nations—thanks to my experience in biochemistry and microbiology.
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