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							Background		
							Organizers		
							Program		
							Speakers' Presentation		
				Background
							
BACKGROUND
Innovation and new technologies including artificial intelligence, digitalization, genomics, and the Internet of Things (IoT) are advancing our knowledge, connectivity and the web of communication. These technologies can be harnessed for better understanding of nutritional status, food intake and physical activity patterns.
With greater access to new technologies and information, consumers are increasingly aware of health-related aspects of food and diet. This has also enabled consumers to take initiatives, make smarter choices, and adopt more health-focused food consumption patterns. On the other hand, the convergence of innovation, conflicting information and the abundance of food choices have led to increased concerns on overall health and well-being, as well as environmental impact and sustainability.
Join us at this science symposium, where we explore the definition of smart eating and sustainability. The meeting will also discuss how technologies have revolutionized the agri-food industry and can be further harnessed to improve our populations’ health and nutritional well-being.
OBJECTIVES
This 1-day symposium aims to:

Understand and explore the definition of smart eating
Discuss the opportunities and challenges in the use of technology in smart eating
Discuss how new technologies can be applied to enhance sustainable food production and reduce food waste
Provide a platform to discuss consumer perceptions and acceptance of such new technologies, and multi-stakeholder partnerships in the advancement of new technologies in smart eating

				Organizers
							
ORGANIZER
ILSI SEA Region and ILSI SEA Region Malaysia Country Committee
COLLABORATOR
Nutrition Society of Malaysia
				Program
							
PROGRAM ABSTRACT BOOK
The Program Abstract Book is available HERE.
PROGRAM
The Program is available HERE.
E-FLYER
The e-flyer is available HERE.
				Speakers' Presentation
							
(NOTE: Speakers' Presentations will be uploaded once we received the speakers' approval. Symposium participants will be informed.)
KEYNOTE
Human Variation in Response to Food and Nutrients – Exploring a Path to Smart Eating for Personalized Health and Nutrition

Emeritus Prof. Richard Head, The University of South Australia
Smart Eating & The 4th Industrial Revolution: Harnessing New and Innovative Technologies for Nutritious and Sustainable Foods

Prof. Purwiyatno Hariyadi, Bogor Agricultural University (IPB), Indonesia
Session 1: What is Smart Eating? Strategies and Opportunities in Charting our Nutritional Wellbeing
The Art and Science of Smart Eating – What, Why and How?

Dr. Chor San Khoo, ILSI North America, USA


Targeting Smart Eating Goals through Innovative Tools and Behavior Nudge

Dr. Gilly Hendrie, CSIRO Food and Nutritional Sciences, Australia


Harnessing Smart Devices to Optimize Human Performance

Assoc. Prof. Jason Lee, National University of Singapore


Smart Eating through an Evolution of Nutritional and Functional Enhancement of Food and Ingredients 

Dr. Anadi Nitithamyong, INMU/Food Science and Technology Association of Thailand (FoSTAT), Thailand


From Nations of “Makan Nasi” to “No-Carb”? Recalibrating the Trend and Perception of Asia’s Grain

Dr. Cecilia Cristina Santos-Acuin, International Rice Research Institute, Philippines
Session 2: Perspectives on Agri-Food Processing Technologies, Safety and Sustainability
MYSaveFood – Agri-tech and Behavior Approaches to Tackling Food Loss and Reducing Waste for Sustainable Future

Dr. Ainu Husna MS Suhaimi, Malaysian Agricultural Research and Development Institute (MARDI)
The Role of AI and Innovative Technologies in Agri-Food Industry – Transforming Food System and Enhancing Nutrition Security

Prof. Yandra Arkeman, IPB, Indonesia
Next Generation Sequencing for Food Safety – Public Health Benefits and Food Industry Application

Dr. Lay Ching Chai, University of Malaya, Malaysia
Re-Shaping a Generation’s Food Behavior – The ‘Disruptors’ of Food E-Commerce and How Best to Regulate

Dr. Kai Zhong, China Food Information Center, People’s Republic of China
Session 3: Ideation & Innovation for Health & Sustainability – Science to Market
Precision Technologies & Blockchain for My Spinach

Mr. Daniel Wong, CrowdFarmX, Singapore
Fermentation Technology for Nutrient Recovery from Soybean Residues

Dr. Jaslyn Lee, Nanyang Technological University, Singapore
A Multi-Discipline Approach for Innovative Functional Food

Dr. Dunyaporn Trachootham, INMU, Thailand
Disruptive Food Innovation Challenges - Creating Safer and Personalized Puree Meals with 3D Food Printing

Ms. Gladys Wong, Khoo Teck Puat Hospital, Singapore
	
SPEAKERS' PROFILE
	
KEYNOTE PRESENTATIONS
				
	Emeritus Prof. Richard Head

Emeritus Professor

Division of Health Sciences

University of South Australia

Australia
			
							Biography & Abstract
					
				
	Prof. Purwiyatno Hariyadi

Professor

Department of Food Science and Technology

Bogor Agricultural University

Indonesia
			
							Biography & Abstract
					
	SESSION 1: WHAT IS SMART EATING?

STRATEGIES AND OPPORTUNITIES IN CHARTING OUR  NUTRITIONAL WELLBEING
				
	Dr. Chor San Khoo

Senior Science Fellow

ILSI North America

USA
			
							Biography & Abstract
					
				
	Dr. Gilly Hendrie

Research Scientist

CSIRO Health and Biosecurity

Australia
			
							Biography & Abstract
					
				
	Assoc. Prof. Jason Lee

Associate Professor

Yong Loo Lin School of Medicine

National University of Singapore

Singapore
			
							Biography & Abstract
					
				
	Dr. Anadi Nitithamyong

President

Food Science and Technology of Thailand (FoSTAT)

Senior Advisor

Institute of Nutrition, Mahidol University (INMU)

Thailand
			
							Biography & Abstract
					
				
	Dr. Cecilia Cristina Santos-Acuin

Senior Scientist - Human Nutrition

International Rice Research Institute (IRRI)

Philippines
			
							Biography & Abstract
					
	SESSION 2: SMART EATING

PERSPECTIVES ON AGRI-FOOD PROCESSING TECHNOLOGIES, SAFETY AND SUSTAINABILITY
				
	Dr. Ainu Husna MS Suhaimi

Deputy Director

Advanced and Reproductive Technologies Program,

Livestock Science Research Centre,

Malaysian Agricultural Research and Development Institute (MARDI)

Malaysia
			
							Biography & Abstract
					
				
	Prof. Yandra Arkeman

Professor

Bogor Agricultural University

Indonesia
			
							Biography & Abstract
					
				
	Dr. Lay Ching Chai

Senior Lecturer

University of Malaya

Malaysia
			
							Biography & Abstract
					
				
	Dr. Kai Zhong

Deputy Director

China Food Information Center (CFIC)

China
			
							Biography & Abstract
					
	
SESSION 3: IDEATION & INNOVATION FOR HEALTH & SUSTAINABILITY - SCIENCE TO MARKET
				
	Mr. Daniel Wong

Chief Technology Officer

CrowdFarmX

Singapore
			
							Biography & Abstract
					
				
	Dr. Jaslyn Lee

Senior Scientist

Nanyang Technological University

Singapore
			
							Biography & Abstract
					
				
	Dr. Dunyaporn Trachootham

Assistant Professor

Institute of Nutrition, Mahidol University

Thailand
			
							Biography & Abstract
					
				
	Ms. Gladys Wong

Senior Principal Dietitian

Khoo Teck Puat Hospital

Singapore
			
							Biography & Abstract
					
	
*More updates on Speakers' Profile will be available soon

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                    [post_title] => ILSI SEA Region Annual Meeting 2019
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BACKGROUND
Population based studies in food and nutrition have been essential in contributing to overall human well-being. However improved understanding of ‘individual human variation’ in nutrient requirements has awaited advancements in nutrigenomics and the mathematical and social sciences. For example, the ‘omics sciences (genomics, proteomics, metabolomics)’ are providing new insight and understanding that can be applied to personalised nutrition with the ambitious objective of one-to-one product design.
This 1-day conference will explore the nature of individual human variation in response to food choice and nutrient intake and how that may initiate a new era of opportunity for personalised nutrition will also be explored.
OBJECTIVES
This 1-day conference aims to:

Consider the evidence and nature of variability in human nutrition requirements and metabolic response
Review current understanding of variation in the human genome with potential impacts on population and personal nutrition
Address the integration of the 'omics sciences' and insights from medical studies which have led to an increased understanding of personalised health
Consider the potential implications for consumers and food supply
Discuss how the regulatory environment may need to evolve and adapt to the changing world of personalisation
Provide the opportunity to engage in discussion around the translation of these recent developments into a new scientific paradigm

FLYER


The flyer is available HERE


PROGRAM
The preliminary program are available HERE
REGISTRATION

For credit card payment: Register HERE 

For cheque or electronic fund transfer payment: Please download the registration form HERE
ORGANIZER
ILSI SEA Region Australasia Country Committee
CO-ORGANIZER
Commonwealth Scientific and Industrial Research Organisation (CSIRO)
COLLABORATOR
University of South Australia Business School 
FEATURED SPEAKERS
				
	Prof. John Mathers

Professor

Newcastle University

U.K
				
	Dr. Nathan O'Callaghan

Leader

Precision Health Future Science Platform

CSIRO Health & Biosecurity

Australia
				
	Dr. David Zeevi

James S. McDonnell Foundation Researcher

The Rockefeller University

USA
				
	Dr. Femke Hannes

Regional Lead

Nutrition, Science and Advocacy

DSM Nutritional Products Asia Pacific

Singapore
			
							Biography & Abstract
					
			
							Biography
					
			
							Biography & Abstract
					
			
							Biography
					

                    [post_title] => Human Variability in Response to Food and Nutrients: Building the Bridge to Personalised Nutrition - Challenges and Opportunities for Industry, Public Health and Academia
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BACKGROUND
Human Variability refers to the underlying differences in each individual’s metabolism and nutritional requirements, due to the vast range of genomic and physiological characteristics. Environmental factors also play an important role, including prenatal conditions such as the ethnicity and health status of the mother, and subsequent factors such as diet, health and disease status, geographical location and culture.
In recent years, scientific studies on Human Variability have advanced tremendously, with the “Omics” technologies (metabolomics, genomics, proteomics, etc.) in the forefront. This has led to the development of “personalized or precision medicine” targeted at individuals. There is science now showing potential extension to Personalized Nutrition. These sciences will have a significant impact on the food supply and suppliers, as well as implications for public health.
OBJECTIVES
This 1-day symposium aims to:

To share the latest science and research on human variability, health and nutrition requirements of relevance to the Asian population
To consider potential applications of personalization of health interventions and products in the fields of food and nutrition
To explore opportunities for research, development and innovation in the food supply to achieve individual and public health benefits
To discuss issues relating to regulatory framework and oversight, consumer communications and guidance on personalized nutrition

REGISTRATION

To register, please click HERE
ORGANIZER
ILSI SEA Region
CO-ORGANIZER
Clinical Nutrition Research Center, A*STAR, Singapore
COLLABORATOR
Commonwealth Scientific and Research Industrial Organisation (CSIRO), Australia
E-FLYER
The e-flyer is available HERE
PROGRAM
The program is available HERE
FEATURED SPEAKERS


				
	Prof. John Mathers

Professor

Newcastle University

U.K


			
							Biography & Abstract
					
				
	Dr. Nathan O'Callaghan

Leader

Precision Health Future Science Platform

CSIRO Health & Biosecurity

Australia
			
							Biography
					
				
	Prof. Jun Kunisawa

Director

Center for Vaccine and Adjuvant Research

NIBIOHN

Japan


			
							Biography & Abstract
					
				
	Dr. David Zeevi

James S. McDonnell Foundation Researcher

The Rockefeller University

USA
			
							Biography & Abstract
					
				
	Dr. Neerja Karnani

Lead

Systems Biology and  Biomarker Discovery

Singapore Institute for Clinical Sciences (SICS), A*STAR

Singapore
			
							Biography & Abstract
					
				
	Dr. Femke Hannes

Regional Lead

Nutrition, Science and Advocacy

DSM Nutritional Products Asia Pacific

Singapore
			
							Biography & Abstract
					

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							Background		
							Organizers		
							Program		
							Speakers' Presentation		
				Background
							
BACKGROUND
Innovation and new technologies including artificial intelligence, digitalization, genomics, and the Internet of Things (IoT) are advancing our knowledge, connectivity and the web of communication. These technologies can be harnessed for better understanding of nutritional status, food intake and physical activity patterns.
With greater access to new technologies and information, consumers are increasingly aware of health-related aspects of food and diet. This has also enabled consumers to take initiatives, make smarter choices, and adopt more health-focused food consumption patterns. On the other hand, the convergence of innovation, conflicting information and the abundance of food choices have led to increased concerns on overall health and well-being, as well as environmental impact and sustainability.
Join us at this science symposium, where we explore the definition of smart eating and sustainability. The meeting will also discuss how technologies have revolutionized the agri-food industry and can be further harnessed to improve our populations’ health and nutritional well-being.
OBJECTIVES
This 1-day symposium aims to:

Understand and explore the definition of smart eating
Discuss the opportunities and challenges in the use of technology in smart eating
Discuss how new technologies can be applied to enhance sustainable food production and reduce food waste
Provide a platform to discuss consumer perceptions and acceptance of such new technologies, and multi-stakeholder partnerships in the advancement of new technologies in smart eating

				Organizers
							
ORGANIZER
ILSI SEA Region and ILSI SEA Region Malaysia Country Committee
COLLABORATOR
Nutrition Society of Malaysia
				Program
							
PROGRAM ABSTRACT BOOK
The Program Abstract Book is available HERE.
PROGRAM
The Program is available HERE.
E-FLYER
The e-flyer is available HERE.
				Speakers' Presentation
							
(NOTE: Speakers' Presentations will be uploaded once we received the speakers' approval. Symposium participants will be informed.)
KEYNOTE
Human Variation in Response to Food and Nutrients – Exploring a Path to Smart Eating for Personalized Health and Nutrition

Emeritus Prof. Richard Head, The University of South Australia
Smart Eating & The 4th Industrial Revolution: Harnessing New and Innovative Technologies for Nutritious and Sustainable Foods

Prof. Purwiyatno Hariyadi, Bogor Agricultural University (IPB), Indonesia
Session 1: What is Smart Eating? Strategies and Opportunities in Charting our Nutritional Wellbeing
The Art and Science of Smart Eating – What, Why and How?

Dr. Chor San Khoo, ILSI North America, USA


Targeting Smart Eating Goals through Innovative Tools and Behavior Nudge

Dr. Gilly Hendrie, CSIRO Food and Nutritional Sciences, Australia


Harnessing Smart Devices to Optimize Human Performance

Assoc. Prof. Jason Lee, National University of Singapore


Smart Eating through an Evolution of Nutritional and Functional Enhancement of Food and Ingredients 

Dr. Anadi Nitithamyong, INMU/Food Science and Technology Association of Thailand (FoSTAT), Thailand


From Nations of “Makan Nasi” to “No-Carb”? Recalibrating the Trend and Perception of Asia’s Grain

Dr. Cecilia Cristina Santos-Acuin, International Rice Research Institute, Philippines
Session 2: Perspectives on Agri-Food Processing Technologies, Safety and Sustainability
MYSaveFood – Agri-tech and Behavior Approaches to Tackling Food Loss and Reducing Waste for Sustainable Future

Dr. Ainu Husna MS Suhaimi, Malaysian Agricultural Research and Development Institute (MARDI)
The Role of AI and Innovative Technologies in Agri-Food Industry – Transforming Food System and Enhancing Nutrition Security

Prof. Yandra Arkeman, IPB, Indonesia
Next Generation Sequencing for Food Safety – Public Health Benefits and Food Industry Application

Dr. Lay Ching Chai, University of Malaya, Malaysia
Re-Shaping a Generation’s Food Behavior – The ‘Disruptors’ of Food E-Commerce and How Best to Regulate

Dr. Kai Zhong, China Food Information Center, People’s Republic of China
Session 3: Ideation & Innovation for Health & Sustainability – Science to Market
Precision Technologies & Blockchain for My Spinach

Mr. Daniel Wong, CrowdFarmX, Singapore
Fermentation Technology for Nutrient Recovery from Soybean Residues

Dr. Jaslyn Lee, Nanyang Technological University, Singapore
A Multi-Discipline Approach for Innovative Functional Food

Dr. Dunyaporn Trachootham, INMU, Thailand
Disruptive Food Innovation Challenges - Creating Safer and Personalized Puree Meals with 3D Food Printing

Ms. Gladys Wong, Khoo Teck Puat Hospital, Singapore
	
SPEAKERS' PROFILE
	
KEYNOTE PRESENTATIONS
				
	Emeritus Prof. Richard Head

Emeritus Professor

Division of Health Sciences

University of South Australia

Australia
			
							Biography & Abstract
					
				
	Prof. Purwiyatno Hariyadi

Professor

Department of Food Science and Technology

Bogor Agricultural University

Indonesia
			
							Biography & Abstract
					
	SESSION 1: WHAT IS SMART EATING?

STRATEGIES AND OPPORTUNITIES IN CHARTING OUR  NUTRITIONAL WELLBEING
				
	Dr. Chor San Khoo

Senior Science Fellow

ILSI North America

USA
			
							Biography & Abstract
					
				
	Dr. Gilly Hendrie

Research Scientist

CSIRO Health and Biosecurity

Australia
			
							Biography & Abstract
					
				
	Assoc. Prof. Jason Lee

Associate Professor

Yong Loo Lin School of Medicine

National University of Singapore

Singapore
			
							Biography & Abstract
					
				
	Dr. Anadi Nitithamyong

President

Food Science and Technology of Thailand (FoSTAT)

Senior Advisor

Institute of Nutrition, Mahidol University (INMU)

Thailand
			
							Biography & Abstract
					
				
	Dr. Cecilia Cristina Santos-Acuin

Senior Scientist - Human Nutrition

International Rice Research Institute (IRRI)

Philippines
			
							Biography & Abstract
					
	SESSION 2: SMART EATING

PERSPECTIVES ON AGRI-FOOD PROCESSING TECHNOLOGIES, SAFETY AND SUSTAINABILITY
				
	Dr. Ainu Husna MS Suhaimi

Deputy Director

Advanced and Reproductive Technologies Program,

Livestock Science Research Centre,

Malaysian Agricultural Research and Development Institute (MARDI)

Malaysia
			
							Biography & Abstract
					
				
	Prof. Yandra Arkeman

Professor

Bogor Agricultural University

Indonesia
			
							Biography & Abstract
					
				
	Dr. Lay Ching Chai

Senior Lecturer

University of Malaya

Malaysia
			
							Biography & Abstract
					
				
	Dr. Kai Zhong

Deputy Director

China Food Information Center (CFIC)

China
			
							Biography & Abstract
					
	
SESSION 3: IDEATION & INNOVATION FOR HEALTH & SUSTAINABILITY - SCIENCE TO MARKET
				
	Mr. Daniel Wong

Chief Technology Officer

CrowdFarmX

Singapore
			
							Biography & Abstract
					
				
	Dr. Jaslyn Lee

Senior Scientist

Nanyang Technological University

Singapore
			
							Biography & Abstract
					
				
	Dr. Dunyaporn Trachootham

Assistant Professor

Institute of Nutrition, Mahidol University

Thailand
			
							Biography & Abstract
					
				
	Ms. Gladys Wong

Senior Principal Dietitian

Khoo Teck Puat Hospital

Singapore
			
							Biography & Abstract
					
	
*More updates on Speakers' Profile will be available soon

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