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Scientist given key role at Food Standards Scotland

National agency appoints Roslin scientist Professor David Gally as Chief Scientific Advisor.

Professor David Gally

A Roslin researcher has been appointed to a key role at the organisation charged with delivering Scotland’s food safety and standards strategy.

Professor David Gally, Personal Chair in Microbial Genetics at the Roslin Institute, will take up the post of Chief Scientific Advisor at Food Standards Scotland.

Professor Gally will provide expert advice on the development of the food body’s science and evidence strategy.

He will also give assurance and governance over the organisation’s procedures for commissioning and evaluating research, risk analysis and the communication of science and public health advice.

Extensive experience

Professor Gally has more than 20 years of leadership and scientific research experience with a focus on foodborne infections, and has contributed to more than 100 academic publications.

His role is a seconded position from the Roslin Institute on a part-time basis for at least three years.

Professor Gally takes over from Food Standards Scotland’s first Chief Scientific Advisor, Professor Norval Strachan, who completed his tenure last year.

I am delighted to be taking up the role as Chief Scientific Advisor at Food Standards Scotland, and look forward to supporting the organisation in developing its strong foundation in science to ensure all of its work on food safety and healthy eating continues to be underpinned by the most up to date and robust evidence.

Professor David GallyRoslin Institute

Science and the use of evidence are key in ensuring consumers trust us as an organisation and the advice we provide, so it is fantastic to have someone of David’s calibre on board, where he will help ensure that our scientific output is robust. We look forward to welcoming him to Food Standards Scotland.

Geoff OgleFood Standards Scotland’s Chief Executive

** The Roslin Institute receives strategic investment funding from the Biotechnology and Biological Sciences Research Council and it is part of the University of Edinburgh’s Royal (Dick) School of Veterinary Studies. **

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