Huub Lelieveld Editor

Aleksandra Martinovic,Associate Professor, Faculty of Food Technology, Food Safety and Ecology - University of Donja Gorica Dr Aleksandra Martinovic's research interest focuses on the practical application of fundamental knowledge in the field of food safety, microbiology of food, and the development and implementation of new technologies in the food industry. The Ambassador is the Global Harmonization Initiative (GHI) for Montenegro, the Chair of the Global Interest Harmonization Group (SIG) and the Task Team (TT) Scientific Committees in the European Federation of Food Science and Technology the European Federation of Food Science and Technology, chairman of the meat hygiene working group within the European Hygienic Engineering and Design Group (EHEDG). She is a member of a specialized fish processing group within the European Hygienic Engineering and Design Group (EHEDG). Dr Martinovic has independently or as a co-author published dozens of scientific papers, a chapter in a scientific monograph issued abroad, a textbook for pre-university level of education, and a study manual. Professor at the department of Food and Nutrition at Ewha Womans University and former official at the U.S. Food and Drug Administration. Prof. dr. h.c. Huub Lelieveld, formerly with Unilever, now President of the Global Harmonization Initiative, a non-governmental organisation working towards globally harmonised and science based food safety regulations, is also a member of the Executive Committee and Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is Fellow of IAFoST (the International Academy of Food Science and Technology), Fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing and International divisions of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is editor or co-editor of many books, on food hygiene, food safety and food processing technologies. He also wrote many chapters for such books as well as hundreds of articles in peer-reviewed scientific journals and in relevant magazines. He is visiting professor at the National University of Food Technologies in Kiev, Ukraine.