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Whole Genome Sequencing (WGS) is becoming an essential tool in public health and food safety whether used for precision identification of virulent pathogens and food microbial contaminants, understanding genetic changes in pathogens, forensic tracing of public health incidents and food borne illness outbreaks, or developing preventive strategies.
This conference, run over 2 consecutive afternoon sessions, considers the key question - ‘How can this powerful technology further protect public health and address food safety concerns in the 21st century?’ You will hear from leading scientists using WGS daily, in their research and development work. Practitioners will present case studies showing how these evolving technologies can be productively used by industry to inform food safety practice and mitigate food safety risks to protect public health.
International Life Sciences Institute SEAR Australasia (ILSI), the New Zealand Food Safety Science and Research Centre and AIFST are collaborating to showcase the latest in WGS science and implementation practice. Drawing on international expertise and Australasia’s leading researchers and industry practitioners, this conference will not only bring to you the latest science, it will reveal the enormous potential of WGS technology when applied to the critical matters of public health and food safety.
What areas will be covered?

➢ What is WGS? The science essentials of WGS and its role in improving public health and food safety.

➢ How to communicate WGS findings to stakeholders? Key messaging to industry, government, consumers, information flow during a food safety event.

➢ How is it being used today? Speakers will present case studies from public health and the food industry and will discuss how these technologies have been used in both settings.

➢ What are the regulatory implications? A panel will discuss the national, international, legal, and data implications of using this technology.

Who is it for? This conference is a must for professionals from the public health and food industry, science, academia, and government.

		Program
	
	Session 1 : October 28, 2020; 12:30PM - 14:45PM Sydney Time (GMT +10)

Using Whole Genome Sequencing (WGS) for Better Food Safety and Public Health
				
	Session 2 : October 29, 2020; 12:30PM - 14:45PM Sydney Time (GMT +10)

Applying WGS and Communicating to Stakeholders
				
			
						Click here to download program
					

		Speaker Biographies
	
			
						Click here to download speaker biographies
					

		Registration
	
	
For ILSI / AIFST/ NZIFST/ NZFSSRC Members
AUD $60 per session

or

AUD $100 for both sessions
	
For Non-members
AUD $75 per session

or

AUD $120 for both sessions
	
Students / Graduate Members
AUD $30 per session

or

AUD $50 for both sessions
**Please contact aifst@aifst.com.au for a discount code when you show proof of student status.
			
							Click Here to Register for Session on Oct 28, 2020
					
			
							Click Here to Register for Session on Oct 29, 2020
					
			
							Click Here to Register for Both Sessions
					
	
If you have any inquiry, kindly contact Dr. Janet Gorst at admin@ilsi.org.au.

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		Objectives
	

	

				

						
					Oct 18, 2020				
			
						
				
				
					
					

						2nd National Workshop on Nutrient Profiling in Indonesia (By Invitation Only)					
					
					
					
Moderator: Dr. Puspo Edi Giriwono, IPB University, Indonesia
Current Implementation of Nutrition Profile & HCL 
BPOM, Indonesia
Strategies on Low Sugar, Salt and Fats for NCD Prevention - Current progress in Indonesia 
MOH, Indonesia
Update on Healthier Choice Symbol (HCS) Program Recategorization and Implementation 
Ms. Charissa Lim, Health Promotion Board (HPB), Singapore 
Status Update on Thailand HCL Implementation 
Prof. Visith Chavasit, Institute of Nutrition, Mahidol (INMU), Thailand
Industry’s Challenge & Opportunity in Meeting the HCL Criteria for Instant Noodle & RTD Beverage
Mr. Adhi S Lukman, Indonesian Food & Beverage Association (GAPPMI), Indonesia & Mr. Triyono Prijosoesilo, Beverage Industry Association (ASRIM), Indonesia
Consumer Awareness on Label & Healthier Choice Product
Dr. Megawati Simanjuntak, IPB University, Indonesia
					
			
		
			

		Who Should Join? (By Invitation Only)
	
	

Government Officers
Academia
Industry Representatives
Consumers


		Meet the Moderator and Speakers
	
				
	
Dr. Puspo Edi Giriwono
Assistant Professor, Institut Pertanian Bogor (IPB) University, Indonesia
			
							Biography
					
				
	
Prof. Visith Cavasith
Faculty Member, Institute of Nutrition, Mahidol University, Thailand
			
							Biography
					
				
	
Ms. Charissa Lim
Manager, Division of Research and Surveillance, Health Promotion Board (HPB), Singapore
			
							Biography
					

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		OBJECTIVES
	

	

				

						
					Oct 18, 2020				
			
						
				
				
					
					

						Session 1: An introduction to Low/ No-Calorie Sweetener 					
					
					
					
Chaired by: Dr. Puspo Edi Giriwono, Scientist, Bogor Agriculture University, Indonesia
LNCS Program and Regulation in Indonesia
Dra. Sutanti Siti Namtini, Apt, Ph.D, Director, BPOM Processed Food Standardization, Indonesia
Global Perspective on LNCS: Scientific Approach & Safety Assessment of LNCS 
Dr. Ashley Roberts,, President, ARToxicology Inc., Canada (*tbc)
Managing the Safety Risk of LNCS
Prof. Purwiyatno Hariyadi, Vice-Chair, Codex / Professor, Bogor Agricultural University, Indonesia
					
			
		
				

						
					Oct 18, 2020				
			
						
				
				
					
					

						LNCS Benefits for Health and Product Innovation/ Reformulation					
					
					
					
Chaired by: Prof. Dedi Fardiaz, Professor, SEAFAST Center, Bogor Agricultural University, Indonesia
Science Evidence-Based Support: Impact of LNCS and the Health Outcomes
Dr. John Sievenpiper, Associate Professor, University of Toronto, Canada 
The Role of LNCS for Product Reformulation & Innovation
Mr. Adhi S. Lukman, Chairman, GAPMMI, Indonesia 
Discussion
LNCS Challenge & Opportunity; 
How to address/connect the risk assessment and risk management of LNCS in Indonesia
Summary and Next Steps
Prof. Dedi Fardiaz, Professor, SEAFAST Center, Bogor Agricultural University, Indonesia
					
			
		
			

		WHO SHOULD JOIN? (By Invitation Only)
	
	

Government Officers
Academia
Professionals (Scientists/ Toxicologists/ Regulatory Affairs)


		MEET THE SPEAKERS
	
				
			
							Dr. Puspo Edi Giriwono
					
				
			
							Prof. Purwiyatno Hariyadi
					
				
			
							Prof. Dedi Fardiaz
					
				
			
							Dr. John Sievenpiper
					

                    [post_title] => Webinar on The Safety, Benefit and Uses of Low/No Calorie Sweeteners
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                    [post_content] => 

		Seminar on Food Additives:                         A Closer Look at Flavours
	
	
November 24, 2020 l Hanoi, Vietnam (GMT +7:00)

		OBJECTIVES
	
	
This seminar/ webinar aims to:

share the safety assessment approach and regulatory status from the Codex and Vietnam perspective
provide insights on the safety assessment of flavoring substances
discuss the standards and specification of flavoring substances from the different perspectives
facilitate discussion on issues related to food safety in a broader aspect


		PROGRAM
	
	
SESSION 1: FOOD ADDITIVES: SAFETY ASSESSMENT APPROACH AND REGULATORY STATUS
Codex Committee on Food Additives: Overview and Current Issues

Dr. YongXiang FAN, Codex Committee on Food Additive, China
Regulatory Status of Food Additives in Vietnam

VFA Representative, Vietnam
SESSION 2: SAFETY ASSESSMENT OF SPECIAL GROUP OF ADDITIVES-FLAVORING SUBSTANCE
Science Behind the Smell and Taste: Flavoring Substances

Dr. Anton APRIYANTONO, Bakrie University, Indonesia
Safety Assessment of Flavors: FEMA Approach

Dr. Sean TAYLOR, Flavor & Extract Manufacturers Association (FEMA), US
Safety Assessment Models of Flavoring Substance- The JECFA Model

Dr. Barry FIELDS, Food Standards Australia New Zealand, Australia
SESSION 3: FOOD ADDITIVES STANDARDS AND SPECIFICATIONS
Revision and Maintenance of Specification – Flavoring Substance –JECFA, FEMA and EU Perspectives

Dr. Juergen SCHNABEL, International Organization of the Flavor Industry (IOFI), Switzerland
Translating Flavor Regulations to Practice in ASEAN: Challenges and Issues

Ms. Kok Sian NG, IOFI APAC, Regulatory Working Group
SESSION 4: FOOD ADDITIVES: ISSUES AND CURRENT TRENDS
Risk Communication: Current Trends and Communicating Food Safety with Consumers

Ms. Lorraine HAASE, Haase Communications, Australia
Public-Private Partnership in the Development of Food Safety Regulations

Dr. Benjamin SMITH, Nanyang Technological University (NTU), Singapore
	
JOIN BY INVITATION ONLY. 
If you have any inquiry, please contact Hui Key at huikeylee@ilsisea.org.sg.

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Whole Genome Sequencing (WGS) is becoming an essential tool in public health and food safety whether used for precision identification of virulent pathogens and food microbial contaminants, understanding genetic changes in pathogens, forensic tracing of public health incidents and food borne illness outbreaks, or developing preventive strategies.
This conference, run over 2 consecutive afternoon sessions, considers the key question - ‘How can this powerful technology further protect public health and address food safety concerns in the 21st century?’ You will hear from leading scientists using WGS daily, in their research and development work. Practitioners will present case studies showing how these evolving technologies can be productively used by industry to inform food safety practice and mitigate food safety risks to protect public health.
International Life Sciences Institute SEAR Australasia (ILSI), the New Zealand Food Safety Science and Research Centre and AIFST are collaborating to showcase the latest in WGS science and implementation practice. Drawing on international expertise and Australasia’s leading researchers and industry practitioners, this conference will not only bring to you the latest science, it will reveal the enormous potential of WGS technology when applied to the critical matters of public health and food safety.
What areas will be covered?

➢ What is WGS? The science essentials of WGS and its role in improving public health and food safety.

➢ How to communicate WGS findings to stakeholders? Key messaging to industry, government, consumers, information flow during a food safety event.

➢ How is it being used today? Speakers will present case studies from public health and the food industry and will discuss how these technologies have been used in both settings.

➢ What are the regulatory implications? A panel will discuss the national, international, legal, and data implications of using this technology.

Who is it for? This conference is a must for professionals from the public health and food industry, science, academia, and government.

		Program
	
	Session 1 : October 28, 2020; 12:30PM - 14:45PM Sydney Time (GMT +10)

Using Whole Genome Sequencing (WGS) for Better Food Safety and Public Health
				
	Session 2 : October 29, 2020; 12:30PM - 14:45PM Sydney Time (GMT +10)

Applying WGS and Communicating to Stakeholders
				
			
						Click here to download program
					

		Speaker Biographies
	
			
						Click here to download speaker biographies
					

		Registration
	
	
For ILSI / AIFST/ NZIFST/ NZFSSRC Members
AUD $60 per session

or

AUD $100 for both sessions
	
For Non-members
AUD $75 per session

or

AUD $120 for both sessions
	
Students / Graduate Members
AUD $30 per session

or

AUD $50 for both sessions
**Please contact aifst@aifst.com.au for a discount code when you show proof of student status.
			
							Click Here to Register for Session on Oct 28, 2020
					
			
							Click Here to Register for Session on Oct 29, 2020
					
			
							Click Here to Register for Both Sessions
					
	
If you have any inquiry, kindly contact Dr. Janet Gorst at admin@ilsi.org.au.

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