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                    [post_content] => 

				
	
Food and nutrition are key determinants of our overall health status; and poor nutrition and lifestyle choices contribute significantly to chronic disease risk. In today's world, the food system has multiple players across the entire food chain with government, academia, industry and the general public working together to bring food to our tables. Science and technology are critical to make our food supply safe, sustainable, and nutritious. Scientists need to work with both government and industry to ensure sustainable diets are possible. However, criticisms are sometimes levied on industry collaboration with governments, questioning the integrity of the science being undertaken.
The International Life Sciences Institute Southeast Asia (ILSI SEA) Region hosted a virtual 2.5hr-workshop with key experts working on the important topic of Science and Research Integrity on June 24, 2021, with particular focus on issues facing scientists in Southeast Asia. This webinar obtained views and perspectives from experts working on guiding integrity standards in science and research, provided an overview of current efforts in the SEA Region to support scientific integrity in food and nutrition research, and facilitated the development of a regional network for supporting Scientific Integrity in science research and public health programs.
			
							Watch Recording 
					
			
							Webinar Report
					

		Meet the Experts
	
				
			
							Prof. Sushila Chang
					
				
			
							Prof. Michael Kalichman
					
				
			
							Prof. Abhi Veerakumarasivam
					
				
			
							Prof. Prasit Palittapongarnpim
					
				
			
							A/Prof. Benjamin Smith
					
				
			
							Prof. Lynne Cobiac
					
				
			
							Mr. Sri Kameswaran
					
	
*This event is organized by ILSI SEA Region Scientific Integrity Working Group


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                    [post_title] => Webinar Series on Innovative Tools for Nutrition and Food Guidance
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This is a closed-door webinar focused to address the two key areas of interest with regards to the ISO 17025:2017 Laboratory Management System requirements identified during the survey among the ASEAN National Food Testing Laboratories.
			Risk and its Role in the ISO/IEC 17025:2017 Standard: Some Principles Approaches and Processes Involved Risk Management - by Mr. Roger Brauninger (A2LA, USA))
							Expand
		
This session shared the development of risk plan, as well as the available tools and methods in the identification of risk.   
Mr. Roger M Brauninger_Biosketch
 
			Measurement of Uncertainty - by Dr. Kittiya Shearman, NIMT, Thailand
							Expand
		
 The trainer shared experience on the transition of uncertainty analysis and explained the key concern on the differences of the previous and latest version of ISO 17025:2017. 
Dr. Kittiya Shearman_Biosketch
			
							Click Here for Resources 
					

		Organizer
	
				
				
				
		
					

		Co-organizer
	
				
				
				
		


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                    [post_content] => 

				

		Background
	
	
Nutrition information on food labels has been recognised as one of the strategies adopted to assist consumers in adopting healthy dietary practices. Nutrition information would include nutrition labelling (or nutrition information panel - NIP), nutrition and health claims, front-of-pack (FOP) nutrition labelling and ingredient list.
Recognising the potential of such nutrition information to help consumers in making informed food choices in planning healthier diets, the Ministry of Health (MOH) Malaysia amended the Food Regulations 1985 to mandate nutrition labelling for a wide variety of foods and made provisions for nutrition claims in 2003. Such nutrition information on food labels is also of importance to the food industry as food manufacturers would become more aware of the nutritional properties of their products and be encouraged to emphasise these properties to consumers.
In line with global developments and the public health needs of the country, MOH Malaysia gazetted many further amendments to the Food Regulations 1985 in July 2020, in relation to food labelling, nutrition labelling and nutrition and health claims. It is important to have a clear understanding of these amendments as they would have important impact on how all stakeholders perform their duties and businesses. These include food manufacturers, health care professionals, researchers and eventually impact on the consumers.
This regulatory update webinar focuses on these amendments, especially those contained in Food (amendment) No. 4, P.U. (A) 209, dated 21 July 2020.


To update stakeholders on amendments No. 4, P.U.(A), July 2020 of the Food Regulations 1985
Provide an explanation of these amendments and their interpretation
Discuss the implications/impact on major stakeholders


		Organizers
	

		Co-Organizer
	
				
				
				
				
				
				
				
				
				

		Program
	
	Brief:

Introduction to ILSI SEA Region
Presentation 1:

Review of Malaysia Food Regulations 1985: A Strategic Approach 

Ms. Zailina binti Abdul Majid, Deputy Director, Standard and Codex Branch, Food Safety and Quality Division (FSQD), MOH Malaysia
Presentation 2:

 Updates on New Amendments of General Food Labeling

Ms. Nur Liyana binti Mohd Nizar, Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia
Presentation 3:

Updates on New Amendments of Nutrition Labeling and Claims

Ms. Nurul Hidayati binti Mohd Nasir, Nutritionist, FSQD, MOH Malaysia
Presentation 4:

Guidelines on Food Advertisement

Ms. Maizatul Azlina binti Chee Din, Nutritionist, FSQD, MOH Malaysia
Q&A




		Meet the Speakers
	
				
	
Ms. Zailina binti Abdul Majid
Deputy Director, Standard and Codex Branch,

FSQD, MOH Malaysia
			
							Biography
					
				
	
Ms. Nur Liyana binti Mohd Nizar
Senior Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia
			
							Biography
					
				
	
Ms. Nurul Hidayati binti Mohd Nasir
Nutritionist, FSQD, MOH Malaysia
			
							Biography
					
				
	
Ms. Maizatul Azlina binti Chee Din
Nutritionist, FSQD, MOH Malaysia
			
							Biography
					

		Contact Us
	
	


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							Summary Report
					

		Background
	
	
Saccharide is the unit structure of carbohydrates, and is present in various forms in a wide array of carbohydrate foods from sugars to starches. The innovation space for carbohydrates has seen rapid growth as consumers are actively seeking to limit their caloric and carbohydrates intake, in response to public health policy initiatives, largely driven by the rise in obesity, diabetes, and cardiovascular diseases.
Reformulation efforts to make foods healthier without compromising on taste has been a long-standing challenge for the food industry. As innovative, healthful ingredients and technological solutions continue to develop to meet consumers' needs and nutrition targets, it is important to review the current scientific evidence of carbohydrates in tandem with emerging research and developments. This will benefit from a greater understanding of consumer taste preference and perception, and taste modulation technology that is playing an increasingly important role in satisfying consumer demands and addressing the growing public health challenges.
As part of our ongoing webinar series on nutrients and health, this webinar will engage scientists and experts with expertise in food and sensory science and technology, nutrition and public health to:

Review and update current understanding and scientific research on carbohydrates and their potential effects on health and diseases
Share valuable consumer science insights on sweetness perception
Discuss the technological and sensory aspects of taste modulation
Identify research gaps and opportunities in these respective areas, with the key goal of improving public health


		Program
	
	Brief:

Introduction to ILSI SEA Region
Presentation 1:

Saccharides Characteristics and Potential Health Effects: How Do They Differ? 

Emeritus Prof. Dr. Fred Brouns, Professor Emeritus of Department of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, Netherlands
• Discuss how carbohydrates differ and their potential effects on health and disease based on current scientific evidence and considerations

• Explore the science behind innovative carbohydrates of growing interest
Presentation 2:

 Sweetness Insights: Perception, Preference and Dietary Impact 

Dr. Ciarán Forde, Senior Principal Investigator of Nutritional Sensory Sciences, Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR, Singapore
• Describe the impact of low calorie and non-nutritive sweeteners on perceptual, metabolic and satiety responses, and potential application to support sugar reduction

• Understand the contribution of 'sweetness' to dietary energy intake and health
Presentation 3:

Taste Modulation: Approach to Optimizing Sensory Profile and Nutritional Value

Dr. Conor Delahunty, Vice President of Innovation, Flavor, Symrise Asia Pacific, Singapore
• Introduce the scientific concept of taste modulation technology in improving the nutritional value and sensorial traits of food products

• Address challenges and opportunities in its applications while ensuring regulatory compliance
Panel Discussion

Moderator: Mr. Geoffry Smith, President of ILSI SEA Region, Singapore


Closing Remarks

		Meet the Speakers
	
				
	
Emeritus Prof. Dr. Fred Brouns
Professor Emeritus of Department of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, Netherlands
			
							BIOGRAPHY
					
			
							VIEW PRESENTATION
					
				
	
Dr. Ciarán Forde
Senior Principal Investigator of Nutritional Sensory Sciences, Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR, Singapore
			
							BIOGRAPHY
					
			
							VIEW PRESENTATION
					
				
	
Dr. Conor Delahunty
Vice President of Innovation, Flavor, Symrise Asia Pacific, Singapore
			
							BIOGRAPHY
					
			
							VIEW PRESENTATION
					
				
	
Mr. Geoffry Smith
President of ILSI SEA Region, Singapore
			
							BIOGRAPHY
					

		Contact Us
	
	
For any further enquiries regarding the webinar, kindly contact ILSI SEA Region Secretariat at ilsisea@ilsisea.org.sg


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Food and nutrition are key determinants of our overall health status; and poor nutrition and lifestyle choices contribute significantly to chronic disease risk. In today's world, the food system has multiple players across the entire food chain with government, academia, industry and the general public working together to bring food to our tables. Science and technology are critical to make our food supply safe, sustainable, and nutritious. Scientists need to work with both government and industry to ensure sustainable diets are possible. However, criticisms are sometimes levied on industry collaboration with governments, questioning the integrity of the science being undertaken.
The International Life Sciences Institute Southeast Asia (ILSI SEA) Region hosted a virtual 2.5hr-workshop with key experts working on the important topic of Science and Research Integrity on June 24, 2021, with particular focus on issues facing scientists in Southeast Asia. This webinar obtained views and perspectives from experts working on guiding integrity standards in science and research, provided an overview of current efforts in the SEA Region to support scientific integrity in food and nutrition research, and facilitated the development of a regional network for supporting Scientific Integrity in science research and public health programs.
			
							Watch Recording 
					
			
							Webinar Report
					

		Meet the Experts
	
				
			
							Prof. Sushila Chang
					
				
			
							Prof. Michael Kalichman
					
				
			
							Prof. Abhi Veerakumarasivam
					
				
			
							Prof. Prasit Palittapongarnpim
					
				
			
							A/Prof. Benjamin Smith
					
				
			
							Prof. Lynne Cobiac
					
				
			
							Mr. Sri Kameswaran
					
	
*This event is organized by ILSI SEA Region Scientific Integrity Working Group


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