Gerald Moy recently reitred as a staff scientist with the Programme of Food Safety at World Health Organization in Geneva, Switzerland, and was generally responsible for the exposure assessment and risk characterization of chemicals in food, including food additives, pesticide and animal drug residues, environmental contaminants and naturally occurring toxins. Dr. Moy served as the Manager of the GEMS/Food Programme, which has established a global database for food contamination and which develops and applies exposure assessment methodologies for chemicals in food, particularly pesticide residues.
Dr. Moy is the author of numerous articles and publications. He most recently completed chapters for two books, one chapter entitled “The Role of National Governments and International Agencies in the Risk Analysis of Mycotoxins” was published in Mycotoxins in Agriculture and Food Safety, Marcel Dekker, New York, and the other chapter “Codex Standards for Pesticide Residues” was published in International Standards for Food Safety, Aspen Publishers, Gaithersburg, Maryland. His latest publication, “Healthy Marketplaces: An Approach for Ensuring Food Safety and Environmental Health” appeared in the Journal of Food Control.
Course: Codex Alimentarius