Director and professor, Institute of Nutritional Sciences, University of Vienna, member of several international organisations/expert committees. Graduated in Nutritional Sciences and Food Technology,. PhD in Human Nutrition 1970, Giessen, Professor of Human Nutrition since 1980 in Giessen and Vienna. Author/co-author of the several books in human nutrition, antioxidants, vitamin E, frying of foods, food composition and food fortification, Austrian Nutrition Report?, 1998, and more than 300 publications in international scientific journals and as submissions to scientific conferences.<BR><BR>Main research subjects/fields of expertise are:<BR><BR> nutrient requirements in health and disease,<BR> food safety and quality,<BR> bioavailability of nutrients (tocopherols, carotenoids, quinones),<BR> monitoring of nutritional and health status in Austria,<BR> Scientific advice (1995-2000) to the European Commission as member of the Scientific Committee on Food (vice president), working groups: nutrition and dietetic foods (chair until december 2000), novel food, upper safe limits,flavourings,<BR> Nutrient based guidelines for the German speaking countries (coordinating group),<BR> Networks Nutrition Information and European Master Public Health Nutrition<BR><BR>Member of the editorial board of several scientific journals, editor of the book series ?Forum Nutrition? (formerly Bibl. Nutr. et Dieta), Editor of ?Annal. Nutr. Metabol.?<BR><BR>http://www.iunsweb.org/council/dr-ibrahim-elmadfa
