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Catherine Leclercq

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AST di afferenza: Scienze Applicate all’Alimentazione

CARRIERA


Titoli di studio:

 

Laurea in Biologia, Parigi, 1985

 

Master in Nutrizione (DEA), Parigi, 1986

 

Dottorato in Nutrizione, Parigi, 1990

 

Specializzazione in Scienze dell’Alimentazione, Università “La Sapienza” Roma, 1992

 

Posizione presso l’INRAN:


1° Ricercatore e Direttore del Programma “Sorveglianza del rischio alimentare” (dal 2008); Ricercatore di ruolo (1994-08); Ricercatore non di ruolo(1989-93);Dottoranda (1986-89)

 

Docenze:

 

Specializzazione in Scienze dell’Alimentazione (1994-09)

 

Laurea per Dietista (2002-06), Università “La Sapienza” e “Tor Vergata”

icona scai

Frutta nelle scuole

Tabelle di composizione degli alimenti

 Linee Guida per una sana alimenzazione

Link esterno>> Sapermangiare.mobi

educazione alimentare e del gusto

Link 
esterno>> Sapermangiare.mobi
 Link  interno>> Dai geni ai semi
Catherine Leclercq

Qualifica: PRIMO RICERCATORE (II LIVELLO) 

 

AST di afferenza: Scienze Applicate alla Alimentazione

 

Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione

Roma, Italia,

via Ardeatina, 546

 

Email: leclercq@entecra.it

ATTIVITÀ DI RICERCA, INFORMAZIONE E PROMOZIONE

 

Dal 1996, responsabile scientifico progetti di ricerca finanziati dall’UE (VI, VII FP), MIPAF, Ministero della Sanità nel campo:

  • epidemiologia e sorveglianza nutrizionale
  • stima dell’esposizione alimentare a sostanze chimiche e dell’impatto ambientale dei consumi alimentari.

Responsabile scientifico INRAN dei progetti:

  • EFCOVAL: European Food Consumption Validation
  • CASCADE: Chemicals as contaminants in the food chain: Network of Excellence for research, risk assessment, education
  • FACET: Flavourings, additives, food contact material exposure task
  • WP “rischi alimentari” progetto PALINGENIO (MIPAAF)

Membro gruppi di esperti:

  • Comitato CODEX FAC italiano (1996 ad oggi)
  • Roster “Exposure assessment for estimating dietary intake of chemicals in food” - JECFA (dal 2002 al 2008)
  • Panel “Food Additives, flavourings, processing aids, materials in contact with food” e del “Exposure assessment”, EFSA (2003-2008) •Panel “Food Contact Materials, enzymes, flavourings and processing aids (CEF) e “Food consumption and exposure working group”, EFSA (2008 ad oggi)
  • Comitato Nazionale Biosicurezza, Biotecnologie e Scienze della Vita (CNBBSV) per la prevenzione rischi alimentari ed ambientali da interferenti endocrini ed altri contaminanti emergenti, Presidenza del Consiglio dei Ministri (2008-2009)
  • Gruppo Tecnico del Ministero della Salute nella valutazione degli interventi indicati all’art 3 e 5 Lg 55/2005: “Disposizioni finalizzate alla prevenzione del gozzo endemico e di altre patologie da carenza iodica” (2005 ad oggi)

PUBBLICAZIONI RECENTI

  1. Leclercq C, (member of the Working Group on Exposure Assessment of the European Food Safety Authority who prepared the opinion) (2006). Guidance of the Scientific Committee on a request from EFSA related to Uncertainties in Dietary Exposure Assessment. Request No EFSA-Q-2004-019. Adopted on 14 December 2006. The EFSA Journal, 438, 1-54.
  2. Van Apeldoorn ME,  Pronk MEJ,  Leclercq C, Le Donne C,  Olempska-Beer Z and Hattan D. (2006). Hexose oxidase from chondrus crispus expressed in Hansenula polymorpha.  Safety evaluation of certain food additives. WHO Food Additives Series: 54. Sixty third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), WHO, Geneva, p. 37-47.
  3. Van Apeldoorn ME, Pronk MEJ, Leclercq C, Olempska-Beer Z and Hattan D. (2006). Xylanases from Bacillus subtilis expressed in B. subtilis. Safety evaluation of certain food additives. WHO Food Additives Series: 54. Sixty third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), WHO, Geneva, pp. 149-157.
  4. Williams G, Leclercq C and Knaap AGAC. (2006). Glycyrrhizinic acid. Safety evaluation of certain food additives. WHO Food Additives Series: 54. Sixty third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), WHO, Geneva, pp. 561-620.
  5. De Henauw S, Gottrand F, De Bourdeaudhuij I, Leclercq C, Kafatos A, Molnar D, Marcos A, Dallongeville J, Gilbert CC, Bergman P,   Breidenassel C, Kersting M and Moreno LA on behalf of the HELENA Study Group. (2007). Nutritional status and lifestyles of adolescents from a public health perspective. The HELENA Project—Healthy Lifestyle in Europe by Nutrition in Adolescence. J Public Health, 15:187–197
  6. Leclercq C. (2007). Issues arising when methods used to asses dietary exposure to flavouring substances are compared. Food Chem Toxicol, 45, 2336-2337.
  7. Benford DJ, Thatcher N, Mason D, Street D, Leclercq C, Di Novi M, Bend J and Whitehouse B. (2007). Aluminium from all sources, including food additivies. In: IPCS, ed. Safety Evaluation of certain food additives and contaminants. WHO Food Additives Series: 58: Geneva, 119-198.
  8. Leclercq C. (2008). Which are our needs in terms of food consumption when we perform exposure assessment? EFSA scientific Colloquium Summary Report. European Food Consumption Database – Current and Medium to long-term strategies. 28-29 April 2005 - Brussels, Belgium. EFSA, pp. 49- 62.
  9. Béghin L, Castera M, Manios Y, Gilbert C, Kersting M, De Henauw S, Kafatos A, Gottrand F, Molnar D, Sjöström M, Leclercq C, Widhalm K, Mesana MI, Moreno LA, Libersa C, on behalf of the HELENA study group. (2008). Quality assurance of ethical issues and regulatory aspects relating to Good Clinical Practices in the HELENA cross sectional study. Int J Obes,  32, S12-S18.
  10. Riu A, Balaguer P, Perdu E, Pandelova M, Piccinelli R, Gustafsson JA, Leclercq C, Schramm KW, Dagnino S, Debrauwer L, Cravedi JP, Zalko D. (2008). Characterisation of bioactive compounds in infant formulas using immobilised recombinant estrogen receptor-α affinity columns. Food Chem Toxicol, 46, 3268-3278.
  11. Turrini A, Leclercq C, Arcella D, Bevilacqua N, Capriotti M, Catasta G, D’Addezio L, Di Lena G, Le Donne C, Martines S, Pettinelli A, Piccinelli R, Roccaldo R, Sette S, Spadoni F, Toti E. (2008). Osservatorio dei consumi alimentari. In Progetto Strategico Qualità Alimentare: come la ricerca consente di valorizzare le produzioni agroalimentari italiane, ed. Maiani G., Intorre F., Palomba L., pp. 687-724. Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Ministero delle politiche agricole alimentari e forestali. Roma: Centro Stampa Università.
  12. Moreno LA, De Henauw S, González-Gross M, Kersting M, Molnár D, Gottrand F, Barrios L, Sjöström M, Manios Y, Gilbert CC, Leclercq C, Widhalm K, Marcos A, on behalf of the HELENA Study Group. (2008). Design and implementation of the Healthy Lifestyle by Nutrition in Adolescence Cross-Sectional Study. Int J Obes, 32, S4-S11.
  13. Iliescu C, Beghin L, Maes L, De Bourdeaudhuij I, Libersa C, Vereeecken C, Gonzales-Gross M, Kersting M, Molnar D, Leclercq C, Sjostrom M, Manios Y, Wilhalm K, Kafatos A, Gottrand F, on behalf of the Study Group. (2008). Socioeconomic questionnaire and clinical assessment in the HELENA cross-sectional study: methodology. Int J Obes, 32, S19-S25.
  14. Ferrari M, Le Donne C, Leclercq C, (eds). (2008). L’Indagine INRAN-HELENA 2006-07 sulle abitudini alimentari, l'attività fisica e lo stato nutrizionale degli adolescenti nella città di Roma. Roma: Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione.
  15. Leclercq C, Arcella D, Piccinelli R, Sette S, Le Donne C, Turrini A. on behalf of the INRAN SCAI 2005-06 study group. (2009). The Italian National Food Consumption Survey INRAN-SCAI 2005-06. Main results in terms of food consumption. Public Health Nutr, Mar 12:1-29 (in press, published on line).
  16. Leclercq C, Le Donne C and Toledo MCF. (2009). Sulfites: assessment of dietary exposure. In: IPCS, ed. Safety evaluation of certain food additives. Prepared by the sixty ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). WHO Food Additives Series: 60. Geneva, 221-259.

PUBBLICAZIONI DI PARTICOLARE RILEVANZA

  1. Leclercq C and Ferro-Luzzi A. (1991). Total and domestic consumption of salt and their determinants in three regions of Italy. European J Clin Nutr, 45, 151-159.
  2. Arcella D, Soggiu ME, Leclercq C. (2003). Probabilistic modelling of human exposure to intense sweeteners in Italian teenagers: validation and sensitivity analysis of probabilistic model including indicators of market share and brand loyalty. Food Addit Contam, 20 (S1), S73-S86.
  3. Leclercq C, (member of the  Panel “Food additives, flavourings, processing aids and materials in contact with food”) (AFC) of the European Food Safety Authority from 2003 to 2008 and of the Panel “Food Contact Materials, enzymes, flavourings and processing aids (CEF) from 2008. Co-author of all opinions and statements published by the  AFC and CEF Panels. Available at: http://www.efsa.europa.eu/.
  4. Arcella D and Leclercq C. (2005). Assessment of dietary intake of flavouring substances within the procedure for their safety evaluation: advantages and limitations of estimates obtained by means of a per capita method. Food Chem Toxicol, 43, 105-116.
  5. Leclercq C, Charrondière UR, Di Novi M, Baines J, Leblanc JC, Verger P, Renwick A, Abbott P,  Sipes G. (2009).  Dietary exposure assessment of flavouring agents: incorporation of the Single Portion Exposure Technique (SPET) into the procedure for the safety evaluation of flavouring agents. In: IPCS, ed. Safety evaluation of certain food additives. Prepared by the sixty ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). WHO Food Additives Series: 60. Geneva, 221-259. 

CREA

Centro di Ricerca

per gli Alimenti e la Nutrizione

Via Ardeatina 546 - 00178 Roma

Tel.: +39 06 51494.1

Fax: +39 06 51494550

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