International Scientific Committee
The International Scientific Committee develops the international criteria. It consists of the following renowned scientists:
Prof. L. Lissner (Chair)
University of Gothenburg, Sweden
Lauren Lissner is Professor in Epidemiology, at the Section for Epidemiology and Social Medicine, Sahlgrenska Academy, University of Gothenburg. She has a Masters degree in Public Health from UCLA (USA) and a PhD in Human Nutrition from Cornell University (USA).
Prof. Lissner has been living in Sweden since 1989 and is currently Director of the EpiLife Research Center at the University of Gothenburg and has served as Chair of the Public Health and Prevention Task Force of the European Association for the Study of Obesity. She chaired the international scientific committee of the 2016 European Obesity Summit in Gothenburg. Furthermore, she is a member of various committees and boards in the area of nutrition and health, supervises multiple PhD projects, and has published around 350 peer reviewed articles.
Prof. R. Uauy
University of Chile, Chile
Prof. Ricardo Uauy is a renowned Chilean professor of nutrition and pediatrics at INTA (Institute of Nutrition University of Chile) and at the London School of Hygiene and Tropical Medicine. He has served as President of the Chilean Nutrition Society, and is former President of the International Union of Nutritional Sciences IUNS.
He has participated as an expert in various WHO/FAO Expert Consultations, and chaired the WHO/FAO consultation on Diet Nutrition and Physical Activity Prevention of Chronic Diseases (TRS 916). Prof. Uauy has served on the board and task forces of various health and nutrition organisations and has contributed to over 400 peer-reviewed scientific publications on various aspects of human nutritional needs in health and disease, and has co-edited five books. His present research interests include: obesity and other nutrition related NCDs, international health and nutrition.
Prof. Yang Yuexin
National Institute of Nutrition and Food Safety, China Center for Disease Control, Beijing, Chinan- 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 CDC. Her research interests cover food composition, new ingredients function, dietary fiber, and glycemic index.
She is the President of Chinese Nutrition Society , Chairperson of the Committee on Nutritional and Functional Foods In China, and 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. 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 international and national journals. She has edited 12 Science books and textbooks on nutrition.
She has received numerous awards for her research work in China.
Dr. Krishna Pillay Madhavan Nair
Dr. Krishna Pillay Madhavan Nair currently is the Vice-President of Nutrition Society of India and a Fellow of National Academy of Medical Sciences and Fellow of 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 andhas worked for more than 35 years. He has received post-doctoral training in methodologies in iron metabolism at the ICCNA and thePublicHealth Service International Research Fellowship award of the Fogarty International Center for Advanced Study in Health Sciences, U.S.
Dr Nair’s expertise includes basic, applied and population based intervention programs in tackling micronutrient deficiencies. He has made significant contributions in 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 Indiansand in developing the National standards for staple food fortification. He has published over 150 per reviewed papers and book chapters and guided many students for PhD.
Associate Prof. Rokiah Don
Associate Professor Rokiah Don is trained in Public Health Nutrition and is currently teaching in 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 guidelines for professionals in Malaysia. She is a Council Member and a Fellow of the Nutrition Society of Malaysia. Due to her tremendous contribution towards 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 and has been substantially involved in the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) since 2003.
Prof. Ngozi Nnam
Professor Ngozi Nnam is a Professor of 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 special interest in Nutrition of women and children, addressing malnutrition through the use of locally available food crops, improving nutritional qualities of plant foods to increase utilization and production, food product development especially complementary foods and their evaluation, documentation, chemical and biological evaluation of locally available foods.
On completion of her Ph.D. programme, Professor Nnam joined the services of University of Nigeria, Nsukka where she rose to the rank of Professor. She has served as Head, Department of Home Science, Nutrition and Dietetics for five years. She was an award winner as an outstanding Head of Department in the Faculty of Agriculture, University of Nigeria, Nsukka in 2007. Professor Nnam is currently the President Federation of African Nutrition Societies. She is also a Trustee of African Nutrition Society, E - Nutrition Academy and Nutrition Society of Nigeria. Professor Nnam has served as Dean Faculty of Agriculture, University of Nigeria Nsukka, President Nutrition Society of Nigeria and Chairman Civil Society Scaling Up Nutrition in Nigeria (CS - SUNN).