Selection process

A panel of three individuals (two from FAO, one independent and internationally recognised expert) will review the applications. The purpose of the panel's review is to determine whether the applicants meet the selection criteria outlined below. This pool of qualified applicants will be used by FAO in appointing experts.

FAO will appoint experts from the pool of qualified applicants to participate in consultations, drafting groups, elaboration of guideline documents and other activities in food composition harmonisation issues. In appointing experts FAO will consider diversity of scientific backgrounds, conflicts of interest (each participant will be asked to complete a "Declaration of Interest" form) and representation from all geographic regions including developing and developed countries. FAO will also seek to have a balanced representation of women and men.

All qualified applicants will be included in the FAO Roster of Experts for food composition harmonisation, which will be posted on the FAO webpage.

Criteria for Selection of Experts

• Educational background in nutrition, food technology, chemistry or related degree.
• Technical expertise and professional recognition, including scientific publications in the field of food composition aspects such as food fortification, classification, analytical methods and/or calculation methods.
• Ability to participate in group discussions and draft clear and concise reports.