Representing the Faculty of Nursing and Health Sciences (FNHS) at Notre Dame University-Louaize (NDU), Associate Professor of Food Science Dr. Christelle Bou-Mitri, Professor of Nutritional Biochemistry Dr. Jaqueline Doumit, and Assistant Professor of Food Science Dr. Aline Issa participated in the second Global Harmonization Initiative (GHI) World Congress, held from June 24 to 27, 2025, in Rotterdam, The Netherlands. Their participation also included the European Hygienic Engineering and Design Group (EHEDG) Workshop, a technical visit to Wageningen University and Unilever’s HIVE, and multiple GHI Working Group meetings.
The three researchers presented a co-authored paper titled:
"Redefining Food Safety: The Confluence of Web 3.0 and AI Technologies in the Meat Supply Chain – A Systematic Review."
In addition to co-presenting the research, Dr. Bou-Mitri served as a member of the Congress’s International Organizing Committee. She also co-chaired the session on Alternative Proteins alongside Dr. Isabella Nyambayo and shared her latest study:
"Consumer Perceptions of Plant-Based Milk – A Systematic Review."
As part of the Congress program, the NDU delegation visited HIVE – Unilever’s Global Foods Innovation Centre at Wageningen University and Research, consistently ranked among the world’s leading institutions in agricultural and food sciences. HIVE exemplifies innovation through its integration of science, creativity, and collaboration to shape the future of food.
A highlight of the Congress was the official decoration of Huub Lelieveld, GHI Co-Founder and former President, who was honored by the Dutch government as an Officer in the Order of Oranje-Nassau. This prestigious royal recognition celebrates his lifelong contributions to food safety, international scientific collaboration, and public health. Lelieveld was also presented with a Festschrift—a scholarly tribute prepared by his peers in recognition of his remarkable career and legacy.
The Global Harmonization Initiative continues to play a vital role in reducing food waste, aligning international food regulations, and fostering innovation in the global food sector. The Congress highlighted the impact of this mission through compelling presentations, interdisciplinary working groups, and collaborative dialogue focused on building a more resilient, science-driven global food system.
Participation in GHI’s second World Congress offered Dr. Bou-Mitri, Dr. Doumit, and Dr. Issa an outstanding opportunity to engage with over 50 countries’ worth of experts and researchers, expand their knowledge in food science and related fields, and strengthen research output at NDU. Their experience promises to enrich classroom discussions and inspire scientific curiosity among their students.