Full professor, Food Risk Analysis and Regulatory Systems, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), University Laval, Québec, QC, Canada & Global Institute for Food Security, Queens University of Belfast, United Kingdom
Samuel Godefroy is a Full Professor of Food Risk Analysis and Regulatory Systems at the Department of Food Science, Faculty of Agriculture and Food Sciences, University Laval, Québec, Canada. He is also a professor at the Global Institute for Food Security (GIFS) at Queens University of Belfast, in the UK.
Samuel is currently leading the development of the Platform for Food Regulatory Excellence hosted by the Institute of Nutrition and Functional Foods (INAF) of Université Laval.
Before Joining «Université Laval» in the fall of 2015, Dr. Godefroy completed a secondment with the World Bank’s Global Food Safety Partnership where he led the Strategic Development of this initiative. Under his leadership, this public-private partnership developed and adopted its 2015-2020 strategic framework, to guide its actions in food safety capacity building globally.
Dr. Godefroy assumed senior food regulatory positions at the executive level with Health Canada for over 10 years, including the position of Director General of Health Canada’s Food Directorate, the Federal food standard setting organization in Canada from 2009 to 2015.
Samuel served as Vice Chair of the FAO/WHO Codex Alimentarius Commission (CAC), the international food standard setting body from 2011 to 2014. During his tenure, Samuel led the development and facilitated the adoption by consensus of the organization’s strategic plan for 2014-19.
Dr. Godefroy currently serves as a senior food science and regulatory expert on a number of advisory bodies and committees domestically and internationally, including expert advice to food safety projects led by the United Nations Industrial Development Organization (UNIDO) and serving on the International Advisory Committee of the China Centre for Food Safety Risk Assessment (CFSA).
Samuel authored over 65 scientific publications and book chapters and serves on a number of international editorial boards of scientific journals related to food safety and nutrition.
Dr. Godefroy received his Ph.D. in Analytical Chemistry from the University of Pierre et Marie Curie (Paris VI). He holds degrees in Chemistry, Biochemistry and Chemical Engineering from the same University and from the École Nationale Supérieure de Chimie de Paris, France