陈君石

陈君石，中国工程院院士，现任国家食品安全风险评估中心研究员、总顾问。

1956年毕业于北京医学院公共卫生学系，1968年中国医学科学院药理学研究生毕业。曾于1980-1981年先后在美国阿尔巴尼（Albany）医学院毒理学系和康奈尔大学营养科学系进修。研究领域有：食品安全风险评估与风险交流；食品毒理学；膳食、营养与慢性非传染性慢性疾病的流行病学研究；食物强化；总膳食研究。曾取得多项突出成果，是国内外享有盛誉的营养和食品安全专家。主要兼职有：国家食品安全风险评估专家委员会主任委员、国家食品安全标准审评委员会副主任委员、国际食品添加剂法典委员会主席、世界卫生组织食品安全专家团成员、国际生命学会中国办事处主任；美国康奈尔大学营养科学系和香港中文大学兼任教授、中国毒理学会名誉理事长等。发表学术论文200余篇，编著17本，培养了众多硕士生、博士生和博士后。

Dr. Junshi Chen was graduated from the Beijing Medical College in 1956 and engaged in nutrition and food safety research for more than 50 years at the Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention (the former Chinese Academy of Preventive Medicine), Beijing. Since 2011, he took the position of Senior Research Professor at the China National Center for Food Safety Risk Assessment. 

He has conducted large epidemiologic studies on diet, nutrition and chronic diseases, in collaboration with Dr. T. Colin Campbell, Cornell University and Prof. Richard Peto, University of Oxford since 1983. From late 1980's, he conducted a series of studies on the protective effects of tea on cancer, including laboratory study and human intervention trials. He is the member of the expert panel who wrote the WCRF/AICR report “Food, Nutrition and the Prevention of Cancer: a Global Perspective” (1997). Recently, he was appointed as the Chair of the Chinese National Expert Committee for Food Safety Risk Assessment and the Vice-Chair of the National Food Safety Standard Reviewing Committee. Internationally, he serves as the chairperson of the Codex Committee on Food Additives (CCFA), member of the WHO Food Safety Expert Panel and Director of ILSI (International Life Sciences Institute) Focal Point in China.

Dr. Chen's research interests focus on nutrition epidemiology as well as food safety surveillance and risk assessment in the following areas:

(1) Relationship between diet, nutrition and non-communicable diseases in different geographical areas and population groups in China.

(2) Food fortification.

(3) Studies on the protective effect of edible plant (tea, vegetables, fruits, etc.) components on cancer formation with special emphasis on biomarkers and human intervention trial.

(4) Total Diet Study in China.