Keya Mukherjee

Keya Mukherjee worked at the Food and Agriculture Organization of the United Nations (FAO) for over five years, supporting the development of evidence-based policies and technical initiatives to advance sustainable, resilient and inclusive food systems. Through strategic foresight activities and engagement with governments, NGOs, international development organizations and the private sector, Keya helped elevate international attention on critical issues around global food systems, such as emerging technologies, circular economy, plastic pollution, sustainable proteins and climate-related risks. Working closely with the World Health Organization, she coordinated the chemical risk assessment activities of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), informing the development of food safety standards by the Codex Alimentarius Commission. Keya holds an M.S. in biotechnology from University of Essex and a Ph.D. in biochemistry from Texas A&M University. She is currently pursuing postgraduate training in artificial intelligence to support responsible, tech-forward food systems.