The ENSA Scientific Advisory Committee (SAC)

ENSA is advised by a Scientific Advisory Committee, which consists of renowned academics from several European countries and the US. The SAC regularly meets to discuss the recent developments in research related to health and sustainability in particular those related to soy foods and plant-based diets. The SAC experts give advice on scientific, health and sustainability related matters, notably through the development of position papers and factsheets.

SAC members

Professor Kurt Widhalm (AT)

Medical University Vienna, Department for Nutrition and Metabolism

Kurt Widhalm has been the President of the European Childhood Obesity Group since 2003. At the Medical University Vienna he is Professor for Clinical Nutrition and Head of Department for Nutrition and Metabolism. He is also head of the Academy of Clinical Nutrition at the Austrian Nutrition Society and of the Physicians Board of Vienna.

Professor Jean-Michel Lecerf (FR)

Institut Pasteur de Lille, Nutrition Department

Jean-Michel Lecerf is the Head of the Nutrition Department at the Institute. As an expert in endocrinology and metabolism, he is also an Associate Professor at the Science and Technology University of Lille and Consultant at the Hospital Centre of the University. Professor Lecerf is the author of 350 scientific articles and of several books in the fields of nutrition, diabetes, cholesterol and obesity.

Professor Mark Messina (US)

Loma Linda University, Adjunct Associate Professor of Nutrition

Mark Messina is president of Nutrition Matters, Inc., a nutrition consulting company located near Seattle , Washington, in the United States and is an Adjunct Associate Professor in the Department of Nutrition at Loma Linda University , Loma Linda, California. He is also the chairperson of the editorial advisory board of The Soy Connection, a quarterly newsletter that is received by more than 100,000 dietitians and other health professionals in the United States . Dr. Messina has organized and chaired 8 international symposia on soy foods and health and has organized smaller meetings in several countries including China , India and Brazil. He is considered a world expert on soy having co-authored more than 50 papers and chapters. Dr. Messina has also co-authored 3 books and has given more than 400 presentations on soy in the United States and 35 countries.

Professor Ian Rowland (UK)

University of Reading, Department of Food Biosciences

Ian Rowland is the Head of Human Nutrition Unit within the Department of Food Biosciences of the University of Reading. He is a Registered Nutritionist and is on the editorial boards of 5 journals and is the author of over 200 scientific publications. Dr Rowland is Vice-Chairman of the UK Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment. His research interests lie in the area of dietary prevention of cancer of the colon, prostate and breast, with a focus on plant foods and phytochemicals. The techniques used range from in vitro mammalian cell systems that model various stages of carcinogenesis to human dietary intervention trials using novel biomarkers of cancer risk.

Professor Anna Arnoldi (IT)

University of Milano, Department of Agri-Food Molecular Science

Anna Arnoldi is professor of Food chemistry and Functional foods at the School of Pharmacy of the University of Milan. She is authors of more than 130 papers on international journal or books, more than 130 oral communications at congresses, and 5 patents. Her main research interests are the following: health promoting components of grain legumes (soybean, lupin, pea), nutraceuticals for the prevention of cardiovascular disease, toxicological and sensory consequences of the thermal treatments of food (Maillard reaction), development of innovative methods for food quality assurance based on mass spectrometry and proteomics.

Joan Trabal (ES)

Joan Trabal is a registered dietitian currently working as a researcher in clinical nutrition at the Nutrition and Dietetics Unit of the Hospital Clinic de Barcelona. His work mainly focuses on nutritional support and diet therapy in hospital and nursing home admitted patients. His research interests include the prevention and treatment of the loss of muscle strength and functionality, and the improvement of quality of life in elderly patients, through the use of nutritional strategies and exercise. He is involved in communicating the positive health effects of soy foods to health care professionals, collaborating in different projects on this topic.

Professor Harry Aiking (NL)

University of Amsterdam (VU), Chemistry & Food Institute for Environmental Studies

Harry Aiking joined the Institute for Environmental Studies (IVM) of the Vrije Universiteit in Amsterdam in 1980. In 1987 he became responsible for IVM research in Environmental Toxicology, in 1993 for the Sector Environmental Quality, and in 1996 for the Programme “Environmental Resource Management”. Since 2005 he is a member of the Working Group “Sustainable Food Production” of the European Technology Platform “Food for Life”. He has been leading dozens of multidisciplinary projects on the interface of natural and social sciences.

Dr Aiking graduated in biochemistry at the University of Amsterdam, where he also completed his PhD in microbiology. He has co-authored 4 books on health and environment and is a member of several scientific networks and societies.

Mark Driscoll (UK)

Consultant at Tasting the Future

Mark is Founder and Director of Tasting the Future, a not for profit sustainable food systems consultancy. He is a global expert in and a passionate advocate for the need for food systems change. He has over years 30 experience of working with businesses, governments and civil society organisations on solutions that address some of the key social and environmental challenges confronting our global food system. He has developed and led large sustainable food programmes with organisations including WWF and Forum for the Future, focussing on policy and practice at the intersection of health, nutrition and sustainability. Mark graduated from Wye College (London University) with a degree in agriculture and environmental science. He sits on several advisory boards for business, government and non-profit organisations. He also writes and blogs extensively on issues and trends impacting on the food system.

SAC publications