Joint Expert Group on Additives, Enzymes and other regulated products - AERJEG
Last updated: 15 October 2021
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The Joint Expert Group on Additives, Enzymes and other regulated products assesses and provides advice to the FSA or other Government Departments on applications for the authorisation of new food additives or ingredients (including colours, preservatives, flavourings), enzymes and processing aids and on other topics relevant to the assessment of such applications as requested. The group coordinates with and considers the opinions of other relevant bodies concerned with the assessment of food additives and provides advice on general principals or new scientific discoveries in connection with the authorisation of food additives.
Dr Allain Bueno
Dr Allain Bueno is a Senior Lecturer in Human Physiology and Human Nutrition at the University of Worcester, and his main areas of teaching include cardiovascular physiology, neuroendocrine physiology and neurophysiology. Dr Bueno’s current research focuses on the impact of nutrients on human health, with particular attention to essential fatty acids and plant polyphenolic compounds as modulators of oxidative stress, cell membrane composition, brain metabolism and function. Dr Bueno graduated from Paulista School of Medicine, Sao Paulo Federal University. He holds an MPhil and a PhD in Human Nutrition Sciences, and extensive postdoctoral experience in diseases known to influence the central nervous system. He is a Registered Nutritionist with the UK Association for Nutrition.
Dr Claude Lambré
Claude is an honorary director of research at the French Institute for Health and Medical Research. Now retired, he has a background in biology, biochemistry and ecology with a specialization in immunology, microbiology, and toxicology. He has extensive experience acting as an expert to EFSA Scientific Panels, JECFA, and JMPR, most recently being vice-chair of the EFSA Panel on food additives and nutrient sources until July 2018.
Dr Martin Rose
Martin is an Honorary Senior Lecturer at the University of Manchester. He is a former member of a number of EFSA panels and working groups. Until recently he worked for Fera as Science lead for the environmental contaminants in food. He is now acting as an independent scientist and provides consultancy work to mainly public sector bodies including the FAO / United Nations. His expertise is in food chemical safety and analytical chemistry.
Dr Olwenn Martin
Building on an academic interdisciplinary background in Natural Sciences and Social Sciences, Olwenn has developed expertise in the translation and application of both fundamental and observational research into policy. Specifically, she has over 15 years’ experience researching endocrine disruption policy and regulation and the effects of mixtures of chemicals. She has recently been appointed as a lecturer in Global Challenges.
Professor Qasim Chaudhry
Qasim is a visiting Professor at the University of Chester. His academic background is in chemistry and biochemical toxicology, with expertise in leading research into health and environmental safety of food and non-food consumer products. His scientific career spans over 35 years, including 25 years at the UK’s Food and Environment Research Agency (Fera).
As an independent scientific Expert, he provides advice to the European Commission's Scientific Committee on Consumer Safety (SCCS) for risk assessment of chemicals and nanomaterials in cosmetics; and various working groups of the European Food Safety Authority (EFSA).