Wednesday, 07 July 2021
New FSAI Scientific Committee appointed which will provide expert scientific advice on all aspects of food safety and nutrition. The Scientific Committee will serve a five-year term and consists of 15 members appointed by the Minister for Health, Stephen Donnelly T.D.
The Food Safety Authority of Ireland (FSAI) has today announced the appointments to its new Scientific Committee which will provide expert scientific advice on all aspects of food safety and nutrition. The Scientific Committee will serve a five-year term and consists of 15 members appointed by the Minister for Health, Stephen Donnelly T.D. A statutory body under the FSAI Act, 1998, the Scientific Committee focuses on a range of topics that can benefit public health and food safety policies. Its work provides expert scientific analysis on food safety risk assessments, risk management options and nutritional content of food.
Assisting the FSAI in developing scientific advice and recommendations, the Scientific Committee comprises of scientists from a variety of backgrounds, working voluntarily. Its predecessor produced a range of scientific opinions on areas including safe cooking temperatures for minced beef burgers; healthy eating guidelines for all ages of the population in Ireland; and guidance on the upper intake level and maximum safe level for vitamins and minerals in food supplements. Where deemed appropriate, sub-committees are formed to examine specific areas of interest.
Commenting on the appointment of the new Scientific Committee, Dr Wayne Anderson, Director, Food Science and Standards, FSAI, stated that access to the highest calibre of expert scientific advice and knowledge is indispensable for sound decision-making.
“The FSAI is a science-based regulatory enforcement agency that is focused on food control activities that are underpinned by scientific risk assessment. The Scientific Committee plays a vital role in providing scientific advice to the FSAI from a multidisciplinary team of experienced and independent scientists with a wealth of experience in food safety and nutrition. Their work is highly valued by the FSAI and it ensures that what we do has a sound scientific basis. I would like to thank them for providing their time and expertise freely to benefit the work of the FSAI in protecting consumer health in relation to food.”
Speaking ahead of the inaugural meeting of the new Scientific Committee, incoming Chair, Professor Martin Cormican, NUI Galway said: “As the new Scientific Committee meets for the first time today to begin our term, we look forward to supporting the FSAI in continuing to develop and enhance food safety compliance by food businesses, and advising on food safety emerging issues and risks, as required. Each member of the Scientific Committee brings unique scientific knowledge and expertise to the role.”
The term of the new Scientific Committee is from 25 February 2021 to 25 February 2026, and full list of members is as follows:
- Professor Martin Cormican (Chair) – NUI Galway
- Professor Kevin Cashman, University College Cork*
- Dr Geraldine Duffy, Teagasc Food Research Centre*
- Professor Séamus Fanning, University College Dublin
- Dr Mark Fenelon, Teagasc Food Research Centre*
- Dr Andrew Flanagan, Dublin Public Analyst Laboratory
- Dr Montserrat Gutierrez, Department of Agriculture, Food and the Marine
- Professor Alan Kelly, University College Cork
- Ms Ita Kinahan, State Laboratory
- Professor Anne Molloy, Trinity College Dublin
- Dr Micheál O’Mahony, Sea-Fisheries Protection Authority
- Professor Dolores O’Riordan, University College Dublin
- Ms Ann Marie Part, Health Service Executive
- Professor Dagmar Stengel, NUI Galway
- Professor Martin Wilkinson, University of Limerick
Note to Editor:
*Re-appointed members to the FSAI Scientific Committee.
FSAI Scientific Committee