- Home
- About GHI
- Working Groups
- Consumer Perception WG
- Chemical Food Safety WG
- Food Safety Training and Education Working Group
- Ethics in Food Safety Practices WG
- Food Law and Regulations WG
- Food Microbiology WG
- Food Packaging Materials WG
- Food Preservation Technologies WG
- Food Safety in Relation to Religious Dietary Laws WG
- Genetic Toxicology and Genomics WG
- Global Incident Alert Network WG
- GM based Plant Food
- Mycotoxins WG
- Nanotechnology & Foods WG
- Nomenclature on Food Safety and Quality WG
- Nutrition WG
- Reducing Post-Harvest Losses WG
- Science Communication WG
- Ambassadors
- Library
- News & Events
- GHI webinar series
- GHI webinar: Food Safety Training and Education
- GHI webinar: Genetically Modified Plant Foods
- GHI webinar: Food and Consumer Perception - Part 2 - Food Security and Sustainability
- GHI webinar: Food and Consumer Perception - Part 1 - Alternative Proteins
- GHI webinar: Reducing Post-Harvest Food Loss and Waste
- GHI webinar: Genetic Toxicology and Genomics
- GHI webinar: Microbiome in Health and Disease
- GHI webinar: Food Safety in Relation to Religious Dietary Laws
- GHI webinar: Nutritional Opportunities Today
- GHI webinar: Issues of Chemical Food Contaminations
- GHI webinar: The Role of Whistleblowing in Global Food Safety
- 2nd GHI Congress 18-20 March 2024
- Press Releases
- Calendar
- GHI webinar series
- Contact us