Felicia Wu appointed to international food safety expert committee
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EmailFelicia Wu, John A. Hannah Distinguished Professor and University Distinguished Professor, has been selected to serve on the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Felicia Wu, John A. Hannah Distinguished Professor and University Distinguished Professor at Michigan State University (MSU), has been selected to serve as a member of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), an international scientific body administered by the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO).
Established in 1956, JECFA provides independent, science-based risk assessments on food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food. Its work informs the development of international food standards through the Codex Alimentarius Commission and helps countries protect public health while promoting fair practices in global food trade. JECFA members are internationally recognized scientists with expertise spanning multiple disciplines.
To date, JECFA has evaluated more than 2,600 food additives, along with dozens of contaminants, toxicants and residues of veterinary drugs. Its assessments are widely used by governments worldwide, particularly in countries with limited capacity to conduct their own food safety risk evaluations.
Wu is a professor in MSU’s departments of Food Science and Human Nutrition and Agricultural, Food and Resource Economics. Her research focuses on food safety, toxicology and risk assessment at the intersection of agriculture, nutrition and public health, with an emphasis on improving global health outcomes.
