Greg Hodson

After working as an analytical chemist in the UK dairy industry, Greg spent 12 years with the UK government focusing on the scientific and technical aspects of food legislation and standards. During this time, he represented the UK in negotiations within the European Union, in Codex Alimentarius (he was head of UK delegation to two committees and Scientific Secretary to one of them), the United Nations Economic Commission for Europe and in the International Organization for the Vine and Wine (OIV).

In 1997, Greg moved to California to work with E. & J. Gallo Winery. He held a wide variety of positions in research and information management, sensory sciences, regulatory affairs, and compliance. From 2006 onwards, as Chief Technical Regulatory Liaison, he was responsible for technical regulatory affairs in connection with trade in wine, both within the USA and internationally. For 16 years he was Chair of the Wine Institute’s Technical Advisory Committee and worked to increase its strategic and pro-active emphasis. He served for several years as a member of the US industry delegation to both the World Wine Trade Group and the Asia Pacific Economic Cooperation’s Wine Regulatory Forum and helped to form the International Wine Technical Summit.

Greg worked within the global industry trade association, FIVS, from 2003 and served as its President from 2015-2022, overseeing significant growth in membership and in FIVS's credibility. He re-aligned its activities to focus on "Triple Bottom Line" Sustainability and on the United Nations' Sustainable Development Goals. He also spearheaded the development of many unique tools and services, and initiated several  projects of importance to the membership.

Greg has a bachelor’s degree in biochemistry and a doctorate in food chemistry.

LinkedIn Profile: https://www.linkedin.com/in/gregchodson/