Dr. Diana Bogueva, PhD

  • GHI2027 Congress Scientific Committee Chair
  • GHI President and GHI Board member
  • Research Fellow, Sustainability Policy Institute, Curtin University, Australia

Prof. Dora Marinova, PhD

  • Professor in Sustainability, Curtin University Sustainability Policy Institute, Curtin University, Australia
  • Adjunct Professor, Southern Cross University, Australia
  • Adjunct Professor, Institute of Economics and Politics, University of National and World Economy, Bulgaria

Prof. Ana Isabel Costa, PhD

  • Senior Researcher Marketing & Consumer Behaviour, PI Food Behaviour Lab, Portugal
  • Lecturer Undergraduate Programs in Business Administration, Portuguese Catholic University, Portugal

Prof. Ramazan Col, PhD

  • Faculty of Veterinary Medicine, Department of Physiology, Selcuk University, Türkiye

Prof. Obadina Adewale, PhD

  • Professor in Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
  • Project Officer, Quality Assurance and Accreditation, Association of African Universities, ACCRA, Ghana

A/Prof. Agnieszka Orkusz, PhD

  • Associate Professor, Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Poland
  • Member of the Consumer Perception working group of the Academic Society of Insect as Food and Feed
  • Deputy Environmental Coordinator of the Lower Silesian Science Festival, Poland

Dr. Giovanni Sogari, PhD

  • Assistant Professor in Consumer Behavior, Department of Food and Drug at the University of Parma, Italy

Prof. Yaohua (Betty) Feng, PhD

  • Professor of Food Science, Purdue University, the United States
  • Head of Food Safety Human Factor Lab, Purdue University, the United States

Prof. Esmeralda Paz Lemus, PhD

  • National University of Mexico
  • Trainer (EHEDG, IHA, FSPCA) and auditor in food safety, processing and food regulation in México and Latin America by LEFIX y Asociados
  • Co-founder of SOMEICCA
  • Global Harmonization Initiative Ambassador, Mexico

Prof. Dr Richard Khaw, PhD

  • President – Federation of Institutes of Food Science and Technology in ASEAN (FIFSTA)
  • Adjunct Lecturer in Food Safety, Food Regulations, Food Safety Management, Nanyang Polytechnic University, Singapore
  • Councilor – International Society for Precision Health
  • Member, Technical Committee for Chemical and Biological Testing and Lead Assessor and Technical Assessor -Singapore Accreditation Council, Singapore

Prof. Carla Forte Maiolino Molento, PhD

  • Federal University of Parana, Brazil
  • Head of the Animal Welfare Laboratory, Brazil

Prof. Dr Pablo Juliano Otero, PhD

  • Group Leader, Food Processing and Supply Chains, Commonwealth Scientific and Industrial Research Organization (CSIRO), Australia

Prof. Indrawati Oey, PhD

  • Professor of Food Science, Head of Department of Food Science / Te Tari Pütaiao Kai Product Development Research Centre, University of Otago, New Zealand

Dr Gerhard Schleining, PhD

  • Founding and Board member of Global Harmonization Initiative
  • SEA-ABT Association (South East Asia Academy for Beverage Technology)
  • Chair Regional Section EHEDG Austria and EHEDG certified Trainer, Austria
  • Former President of ICC 2022/23 (International Association for Cereal Science and Technology)

Prof. Dr. Barbara Borusiak

  • Head of Department of Commerce and Marketing, Poznań University of Economics and Business, Poland

Prof. Moawiya A. Haddad, PhD

  • Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Jordan
  • Director for Environmental Monitoring Center, Al-Balqa Applied University, Jordan

Emeritus Prof. Charles Ogugua Aworh, PhD

  • George Coumantaros Distinguished Professor, University of Ibadan, Nigeria
  • President, International Academy of Food Science and Technology (IAFoST)
  • Fellow and mentor for IUFoST young scientists

Prof. Diána Bánáti, PhD

  • Academic Deputy Dean for Science, Department of Food Engineering, Faculty of Engineering, University of Szeged, Hungary

Prof. Anet Režek Jambrak, PhD

  • Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
  • Member of the ISC Global Roster of Experts, International Science Council
  • Editor of the Journal Trends in Food Science and Technology, Elsevier

Prof. Dr. Helen Onyeaka, PhD

  • Food Microbiologist, Programme Director – Food Safety, Hygiene and Management (Masters), Food Microbiology Lecturer – University of Birmingham, UK

Prof. Dr. Nadiya Boyko

  • Head of the Department of Medical and Biological Disciplines, Uzhhorod National University, Ukraine
  • p.i. of Research Development and Educational Centre of Molecular Microbiology and Mucosal Immunology
  • Rector Advisor for Innovation

A/Prof. Dr. Emily Choi Siu Mei, PhD

  • Technological and Higher Education Institute of Hong Kong (THEi)
  • Chairman, International Food Safety Association (IFSA), Hong Kong

Prof. Dr. Thierry Regnier, PhD

  • Professor Tshwane University of Technology, South Africa
  • Chair of the African Food Security Committee of the International Nutrition Society
  • GHI Ambassador for South Africa

Assist. /Prof. Dr. Aline Issa, PhD

  • Faculty of Nursing and Health Sciences, Notre Dame University, Lebanon
  • GHI Board Member and Secretary

Local Scientific Committee

  • Dr. Tolgahan Tabak
    Efflani Vocational School, Department of Hotel, Restaurants and Catering and Department of Cookery, Karabuk University, Turkiye
  • Dr Yasemin Yılmazer
    Istanbul Sabahattin Zaim University, Istanbul, Turkiye
  • Dr. Kamil Bostan,
    Faculty of Fine Arts, Gastronomy and Culinary Arts, Istanbul Aydın University, Istanbul, Turkiye
  • Dr. Tuğba Taşkın Tok,
    Faculty of Arts and Sciences, Department of Chemistry, Gaziantep University, Gaziantep Turkiye
  • Prof. Dr. Murat Doğan,
    Faculty Of Fine Arts, Gastronomy And The Culinary Arts, Istanbul Gelişim University, Istanbul, Turkiye
  • Prof. Dr. Ertan Ermiş,
    Department of Food Engineering, Istanbul Sabahattin Zaim, Istanbul, University
  • Prof. Dr. Serap Andaç,
    Head of Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University, Istanbul, Turkiye
  • Prof. Dr. İlkay Yılmaz,
    Department of Gastronomy and Culinary Arts, Başkent University, Ankara, Turkiye
  • Prof. Dr. Gülden Gökşen,
    Head of Department in the Food Technology Department, Tarsus University, Mersin, Turkiye
  • Prof. Dr. Abdullah Baycar,
    Department of Gastronomy and Culinary Arts, Acting Director of the College School of Tourism Management and Hotel Management, Siirt University, Siirt, Turkiye
  • Prof. Dr. Murat Ay,
    Department of Gastronomy and Culinary Arts, Istanbul Topkapı University, Istanbul, Turkiye
  • Prof. Dr. Hayrettin Mutlu,
    Department of Nutrition and Dietetics, Istanbul Health and Technology University, Istanbul, Turkiye
  • Prof. Dr. Evren Altıok,
    Department of Bioengineering, Giresun University, Giresun, Turkiye
  • Prof. Dr. Leila Mehdizadehtapeh,
    Health Sciences Faculty, Nutrition and Dietetics Department, Recep Tayyip Erdoğan University, Rize, Turkiye
  • Prof. Dr. Kadriye Türkeşsiz,
    Department of Food Siences, Gastronomy Depertment, Haliç University, Istanbul, Turkiye
  • Prof. Dr. Dilek Yalçın,
    Başkent University, Ankara, Turkiye