Bringing a novel viewpoint to microbes in food
Dr Hamid Ghoddusi has been appointed to the Advisory Committee on Novel Foods and Processes by the Food Standards Agency.
Date: 22 August 2017
Dr Hamid Ghoddusi, senior lecturer in Food Microbiology and course leader for Food Science MSc at London Met, has been appointed to the Advisory Committee on Novel Foods and Processes (ACNFP) in recognition of a need to boost their expertise in a number of areas, including microbiology of the gut.
The ACNFP is a non-statutory, independent body of scientific experts that advises the Food Standard Agency (FSA) on matters relating to novel foods, including genetically modified foods, and novel processes.
Members are appointed to the ACNFP to ensure that a broad spectrum of relevant scientific expertise and knowledge is represented, with the Committee providing independent scientific advice which informs policy in the area of novel foods and genetic modification.
After completing a PhD in Food Science (Microbiology) at the University of Reading, Dr Ghoddusi worked as Assistant and Associate Professor at Ferdowsi University of Mashhad (FUM), Iran. He returned to Reading in September 2004, as a research fellow, before moving to London Met - where he currently lecturers on food microbiology and safety, food science and microbiology, and microbial biotechnology.
Dr Ghoddusi has a broad interest in characterizing lactic acid bacteria, including probiotics and particularly bifidobacteria, and their potential applications in fermented dairy products. His current research focuses on functional foods including the efficacy of probiotics and prebiotics and the importance and impact of diet on the gastrointestinal ecosystem.