Jakarta, Indonesia
13/07/2017
Pullman Hotel Jakarta
INTRODUCTION
The seminar shared the international and the United States’ approaches and processes on food additive safety assessment, risk communication and partnership in regulatory development, as well as technical barriers to trade in relation to food additives.
ORGANIZER
ILSI SEA Region and United States Department of Agriculture/ Foreign Agriculture Service
PROGRAM
The Program is available HERE.
SUMMARY REPORT
The Summary Report will be available soon.
PRESENTATION
Process and Considerations in Establishing ADI for Food Additives -International Perspective
Dr. Xu Dong Jia, Division of Food Toxicology, China National Center for Food Safety Risk Assessment (CFSA), China
PDF
Process and Requirements for the Approval of Food Additives in Indonesia
Drs. Tepy Usia, The National Agency for Drug and Food Control (NADFC), Indonesia
PDF
Process and Requirements for the Approval of Food Additives in the United States
Dr. Mitchell Cheeseman, Former FDA Office Director, Office of Food Additive Safety, CFSAN/FDA, USA
PDF
Study on Dietary Exposure of Sweeteners among the Thai Consumers
Dr. Pharrunrat Tanaviyutpakdee, Institute of Nutrition, Mahidol University, Thailand
PDF
FDA Case Study: The Safety of High-Intensity Sweeteners
Dr. Mitchell Cheeseman, Former FDA Office Director, Office of Food Additive Safety, CFSAN/FDA, USA
PDF
Generally Recognized as Safe (GRAS): FDA's Final Rule and Industry GRAS
Dr. Manojit Basu, John Hopkins University, Grocery Manufacturer's Association (GMA), USA
PDF
Public Misperception on Preservatives: A Case Study on Benzoates
Dr. Maia Jack, American Beverage Association, USA
PDF
Public Private Partnerships in the Development of Food Safety Regulations
Dr. Manojit Basu, John Hopkins University, Grocery Manufacturer's Association (GMA), USA
PDF
Economic and Regulatory Impact of Food Additive Changes
Mr. Chih-Yung Wu, USDA FAS, USA
PDF
ASEAN - Harnessing Efforts and Lessons Learnt in Harmonization of Approaches for Risk Assessment and Approval Process of Food Additives
Dr. Dedi Fardiaz, Bogor Agricultural University, Indonesia
PDF
WHO/FAO Principles and Methods for the Risk Assessment of Chemicals in Food - A Brief Overview
Dr. Maia Jack, American Beverage Association, USA
PDF