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The International Scientific Committee

The scientific criteria, that differentiate between more and less healthy products, are the cornerstone of the Choices way of working. The International Scientific Committee is the custodian of these criteria and is responsible for the regular revision, every four years, to cater for new developments in consumer habits, food science and product reformulation.

The International Scientific Committee is made up of leading independent scientists in nutrition, food science and consumer behavior. The committee works in full independence and is autonomous in appointing new members.

Prof. L. Lissner (Chair), University of Gothenburg, Sweden

Lauren Lissner is a Professor in Epidemiology at the School of Public Health and Community Medicine, Sahlgrenska Academy, University of Gothenburg, Sweden. She has a Master's degree in Public Health from the University of California and a Ph.D. in Human Nutrition from Cornell University.

Prof. Lissner has been living in Sweden since 1989. During this time, she has been Director of the EpiLife Research Center at the University of Gothenburg, has served as Chair of the Public Health and Prevention Task Force of the European Association for the Study of Obesity, and has been President of the Swedish Association for the Study of Obesity. She joined the International Scientific Committee of Choices in 2016 (CHECK) and has chaired this group since 2018 (CHECK). Prof. Lissner has published around 400 scientific publications.

Declaration of Interest - Lauren Lissner

Prof. Yang Yuexin, National Institute of Nutrition and Food Safety, China Center for Disease Control, Beijing, China- Chair of the Chinese Nutrition Society

Prof. Yang Yuexin is a professor of nutrition and the Director of the department of food and nutrition assessment at the National Institute of Nutrition and Food Safety, China Center for Disease Control. Her research interests cover food composition, new ingredients, dietary fiber, and glycemic index.

She is the President of the Chinese Nutrition Society, the Chairperson of the Committee on Nutritional and Functional Foods In China, and the vice president of China's National Dairy Standardization Technical Committee. She is a member of the National Food Safety Standardization Committee, and the National Food Label Standard Committee in China. Since 2002, she has been the coordinator of NEASIAFOODS on FAO/WHO/UNU.

Prof.Yang Yuexin has published more than 200 research articles and reviews in both international and national journals. She has edited 12 scientific books and textbooks on nutrition. She has received numerous awards for her research work in China.

Dr. Krishna Pillay Madhavan Nair, Nutrition Society of India, National Academy of Medical Sciences, and National Academy of Agricultural Sciences

Dr. Krishna Pillay Madhavan Nair is the Vice-President of Nutrition Society of India and a Fellow of both the National Academy of Medical Sciences and the National Academy of Agricultural Sciences. He is a member of a large number of National and International expert committees on Public Health Nutrition.

Dr. Nair was formerly the Head of Micronutrient Research at the National Institute of Nutrition (Indian Council of Medical Research) and has worked there for more than 35 years. He has completed post-doctoral training in methodologies in iron metabolism at the International Center for Control of Nutritional Anemia (ICCNA) and received the Public Health Service International Research Fellowship award of the Fogarty International Center for Advanced Study in Health Sciences (USA).

Dr. Nair's expertise includes basic, applied, and population-based intervention programs for the management of micronutrient deficiencies. He has made significant contributions to understanding iron-induced free radical damage, bioavailability, and food fortification and food-based strategies to control micronutrient deficiencies. He coordinated the Expert Group of the Indian Council of Medical Research to revise the Nutrient Requirements and RDA for Indians and in developing the National standards for staple food fortification. He has published over 150 peer-reviewed papers and book chapters and supervised several Ph.D. students.

Associate Prof. Rokiah Don, International Medical University, Kuala Lumpur

Associate Professor Rokiah Don is trained in Public Health Nutrition and is currently teaching at the Nutrition and Dietetics Department, International Medical University, Kuala Lumpur. She was formerly the Director of Nutrition Division in the Ministry of Health Malaysia and had served the Ministry of Health Malaysia for 35 years. As Director and Head of the nutrition profession in Malaysia, she has collaboratively designed and developed many nutrition policies and interventions to address the nutrition and health-related challenges in the Malaysian population. She chaired and participated in many technical committees for nutrition program development and the establishment of guidelines for professionals in Malaysia. She is a Council Member and a Fellow of the Nutrition Society of Malaysia. Due to her tremendous contribution to the development of nutrition, locally and internationally, she had obtained several excellent service awards from the government of Malaysia. She has worked with WHO and UNICEF, especially in the field of infant and young child nutrition. She has been closely collaborating with the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) since 2003. Declaration of interest - Rokiah Don

Prof. Ngozi Nnam, University of Nigeria

Professor Ngozi Nnam is a Professor in Community and Public Health Nutrition affiliated to the Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria.

Her area of specialization is Community and Public Health Nutrition, with a special interest in nutrition of women and children, particularly about how to tackle malnutrition. Her expertise includes the use of locally available food crops, the improvement of the nutritional qualities of plant foods to increase utilization and production. She is also an expert in the development, documentation as well as chemical and biological evaluation of locally-available food products, especially complementary foods.

After completing a Ph.D. program in Human Nutrition, Prof. Nnam joined the University of Nigeria in Nsukka, where she later became Professor in Community and Public Health Nutrition. She has served as Head of the Department of Home Science, Nutrition and Dietetics for five years. In 2007 she was awarded the title of outstanding Head of Department in the Faculty of Agriculture, University of Nigeria, Nsukka.  Prof. Nnam is currently the President Federation of African Nutrition Societies. She is also a Trustee of the African Nutrition Society and the e-Nutrition Academy and Nutrition Society of Nigeria. Prof. Nnam has served as Dean of the Faculty of Agriculture at the University of Nigeria in Nsukka, as President of the Nutrition Society of Nigeria, and as Chair of the Civil Society Platform of the Scaling Up Nutrition movement in Nigeria.

Declaration of interest - Ngozi Nnam

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