Redefining Food Processing

Samuel Godefroy is the President of the International Union of Food Science and Technology (IUFoST). Prof. Godefroy is the former Director General of Health Canada’s Food Directorate, Canada’s Food Standard Setting body and a former Vice Chair of the FAO/WHO Codex Alimentarius Commission. Dr. Godefroy has over 25 years’ experience in food regulatory science and policy including 15 years, at the Executive level, leading food regulatory teams and organizations at Health Canada. Prof. Godefroy is the founder and the current president of the Global Food Regulatory Science Society (GFoRSS), a disciplinary group of IUFoST aiming to promote food regulatory science disciplines at the international level. Samuel is Full Professor of Food Risk Analysis and Regulatory Policies at Laval University, in Quebec City, Canada and is leading the development of a Food Risk Analysis and Regulatory Excellence Platform (PARERA), hosted by the Institute of Nutrition and Functional Foods (INAF) of Université Laval. He is a Fellow of the International Academy of Food Science and Technology (IAFoST).

Jeyakumar Henry is Currently Consultant, Global Centre for Asian women’s health, National University of Singapore. Professor Henry was founding Directo of the Clinical Nutrition research Centre, A Star, Singapore (2011-2023), and the Functional Food Centre in Oxford, UK. He has made a substantial contribution in melting Food science and nutrition in this region and globally. Trained initially as a Food Scientist, he obtained his MSc and PhD in Human Nutrition from the London School of Hygiene and Tropical Medicine. He was the Editor- in chief of the International Journal of Food Science of Nutrition and Advances in Food and Nutrition Research.
He was a Board member of UK Food Standards Agency, and served as a consultant to UNICEF, FAO, WHO on International Nutrition.

Prof. Henry is on the Board of Directors of International Life Science Institute Southeast Asia (ILSI-SEA), Board of Governors, International Medical College (Malaysia) and Advisory Board member of Monell Chemical Centre, USA. In 2010 he was awarded the British Nutrition Foundation prize for his outstanding contribution to Food and Nutrition. He was made a Fellow of the International Academy of Food Science and Technology (IAFoST) (2012). Prof. Henry was recipient of the Institute of Food Technologists (USA) -W.K. Kellogg International Food Security Award & Lectureship 2019, prestigious Niigata International Food Award 2018 known as “Asian World Food Prize”. in 2024, he was made a Fellow of the American Society for Nutrition - the highest award in Human Nutritional Science.

Erich Windhab received his university education in Chemical Engineering at the Technical University of Karlsruhe in Germany where he also received his doctorate. During his doctoral thesis he founded his first own engineering company. From 1985 to 1992 Erich Windhab played a leading role in establishing the German Institute for Food Technology as its Research Director. He also taught at the Technical University of Munich from 1988 to 1993. In 1992 he was appointed full professor in Food Process Engineering at ETH Zurich, where he headed the Laboratory of Food Process Engineering. Erich Windhab has received several international awards, including: 2003, Blaise Pascal Medal (European Academy of Sciences); 2014, Int. Food Engineering Award (ASABE); 2015/2021, Lifetime Achievement Awards (IAEF & EFFoST); 2018, Distinguished Lecturer Award (IUFoST); 2022 Outstanding Achievement Award (Swiss Academy of Technical Sciences, SATW). He published more than 630 scientific papers and ca. 90 patent applications. His research fields include Food Process Engineering with focus on multiscale functional structuring in flow processes, Fluid Mechanics, Rheology, Soft Matter Physics, Process Control/Automation and food product/process/factory design. He is the Chair of the IUFoST Task Force on Food Processing for Diet, Nutrition and Health.