Dr Elke Stedefeldt has a bachelor’s degree in nutrition, master’s degree and PhD in Food and Nutrition. She is a full professor and Habilitation in food safety at the Federal University of São Paulo, UNIFESP, Brazil, in the Department of Preventive Medicine, with activities in the undergraduate course and postgraduate program in nutrition. She works under an interdisciplinary view between food, food science, and public policies and from the perspective of health education and risk. She coordinates the study group: Risk and Resilience in food safety. Her research covers a broad range of topics in the field of risk analysis including food safety culture, risk-based auditing, risk perception, food consumption quality, food defence, food handler’s education, and sociological theory. She is the book author ‘Análise de riscos na gestão da segurança de alimentos’ (Risk analysis in food safety management), and she wrote scientific articles and book chapters. Dr Elke Stedefeldt has large experience in food safety. She has been collaborating as a food safety expert with the Brazilian government office of “The National Sanitary Surveillance Agency”. She is a member of SALUS: the Food Safety Culture Science Group, an International Group, and a member of the Technical Advisory Group on Food Safety of the World Health Organization – WHO. Estratégia global OMS – Rumo a sistemas de segurança de alimentos mais fortes e cooperação global