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6th Asian Conference on Food and Nutrition Safety

Singapore, Singapore
26/11/2012 – 28/11/2012
Raffles City Convention Centre

Minimizing Risks, Maximizing Benefits – A Role for Food Safety and Nutrition

BACKGROUND

Food safety is a global issue – now more so than ever before. In today’s environment, our food supply has become highly globalized with the constant and rapid movement of food and agriculture products across the globe. Appropriate measures need to be taken to ensure safe food production from farm-to-table. Such measures also need to be based on a balanced approach by taking into account the potential risks and benefits of food. This is particularly relevant for Asia, where rapidly developing economies and growing populations mean a demand for greater quantities of food to feed its people, as well as a concurrent need to ensure that the available food is safe and of sufficient nutritional quality for all levels of society.

CONFERENCE OBJECTIVES

The 6th Asian Conference on Food and Nutrition Safety will address relevant topics and issues on food and nutrition safety that considers both the risks and benefits of food. Additionally, the Conference will also share the state of the art in relation to the latest topics on food and nutrition safety that are pertinent to the Asian region.

CONFERENCE PROGRAM

The Part 1 (Sessions-at-a-Glance & Day 1) program is available here.

The Part 2 (Day 2 & Day 3) program is available here.

CONFERENCE SUMMARY AND HIGHLIGHTS

Download the conference summary and highlights here.

CONFERENCE PRESENTATIONS

DAY 1
Keynote Presentation
Nutrition, Food Safety and Public Health in Asia
Dr. Tommaso Cavalli-Sforza, World Health Organization Regional Office for the Western Pacific (WHO WPRO), Philippines
PDF

Plenary Session 1: The Global Context of Food and Nutrition Safety
Role of Food Safety and Nutrition in Food Security
Dr. Iddya Karunasagar, Food and Agriculture Organization of the United Nations (FAO), Italy
PDF

“Whole of Chain” Approach to Managing Safety of Foods of Animal Origin
Prof. Martyn Jeggo, Commonwealth Scientific and Industrial Research Organization (CSIRO), Australia
PDF

Codex Alimentarius – Fostering Harmony for Better Food Safety
Mr. Sanjay Dave, Codex Alimentarius Commission
PDF

Meeting Emerging Food and Nutrition Safety Challenges
Dr. Anthony Huggett, Nestle Quality Assurance, Switzerland
PDF

Plenary Session 2: Defining “Risk” in Food Safety
Overview on Risk Analysis in Food Safety
Dr. Junshi Chen, China National Centre for Food Safety Risk Assessment, China
PDF

GUIDEA – A New Tool for Exposure Assessment
Prof. Diana Banati, ILSI Europe, Belgium
PDF

Applying Risk Assessment Outcomes to Establish Food Standards
Dr. Peter Abbott, Biosearch Consuting, Australia
PDF

Aligning Safe Food Production to Risk-based Food Safety Management
Dr. Leon Gorris, Unilever, China
PDF

Plenary Session 3: Communicating Food Safety Risks
Risk Communication Within the Risk Analysis Framework
Prof. Lynn Frewer, Newcastle University, UK
PDF

Risk Perception and Food Safety – A Study on the Perceived Risks Associated with Using Recycled Water in Food Products
Dr. David Cox, CSIRO, Australia
PDF

Consumer Relevant Risk Communication for Food Safety
Dr. Mary Brennan, Newcastle University, UK
PDF

Communicating Food Safety Risks – The Hong Kong Experience
Dr. Yuk-Yin Ho, Hong Kong Centre for Food Safety, China
PDF

Risk Communication for Complex Food Safety Issues
Ms. Lorraine Belanger, Food Standards Australia New Zealand, Australia
PDF

DAY 2
Concurrent Session 1: Balancing Risks and Benefits of Food
Benefit-Risk Assessment in Foods (BRAFO)
Dr. Alessandro Chiodini, ILSI Europe, Belgium
PDF

Risk and Benefits of Mandatory Folic Acid Fortification
Assoc. Prof. Mark Lawrence, Deakin University, Australia
PDF

Benefits and Risks of the Use of Chlorine-Containing Disinfectants
Prof. Gary Dykes, Monash University, Malaysia
PDF

Concurrent Session 2: Managing Food Safety Risks at the Retail Level
Initiatives to Support Risk Management for Retail Food Safety in Asia
Ms. Shashi Sareen, FAO Regional Office for Asia and the Pacific, Thailand
PDF

Managing Retail Food Safety: The Singapore Story
Assoc. Prof. Lee Ching Ng, National Environment Agency, Singapore

Assuring Food Safety at Retail Level in the Philippines
Dr. Mario Capanzana, Food and Nutrition Research Institute, Philippines

Concurrent Session 3: Chemical Food Safety
3-MCPD Esters in Edible Oils – Current Knowledge
Dr. Nuzul Amri Ibrahim, Malaysian Palm Oil Board, Malaysia
PDF

Phthalates in Food – Risk Assessment and Risk Management
Dr. Thierry Cachet, International Organization of the Flavor Industry, Belgium
PDF

Evaluation of Artificial and Natural Food Colours – Recent Developments in Europe
Dr. John Gilbert, FoodLife International Ltd, Turkey
PDF

Arsenic Contamination in Food and Water
Prof. Jack Ng, The University of Queensland, Australia
PDF

Concurrent Session 4: Microbiological Food Safety
Review of Microbiological Food Safety Issues in Southeast Asia
Dr. Ratih Dewanti-Hariyadi, Bogor Agricultural University, Indonesia
PDF

Managing Microbiological Food Safety in China
Prof. Xiumei Liu, China National Centre for Food Safety Risk Assessment, China

Risk of Norovirus Transmission Linked to the Consumption of Raw Vegetables
Prof. Son Radu, Universiti Putra Malaysia, Malaysia
PDF

Microbiological Risk Assessment and Food Safety Management in Product and Process Design
Mr. Suchart Chaven, PepsiCo, UAE

Concurrent Session 5: Mycotoxins in the Food Chain
Overview of Mycotoxins in the Food Chain
Dr. Nai Tran-Dinh, CSIRO, Australia
PDF

Climate Change and Potential Impact on Mycotoxin Contamination in Food
Dr. Hyang Sook Chun, Korea Food Research Institute, Korea

Controlling Aflatoxins in the Food Chain – The Indonesian Experience
Prof. Endang Rahayu, Gadjah Mada University, Indonesia
PDF

Framework for Managing Mycotoxin Risks in the Food Industry
Mr. Robert Baker, MARS Incorporated, Thailand

Concurrent Session 6: Analytical Issues in Food Safety
Addressing the Emerging Risk of Food Fraud
Dr. Markus Lipp, UP Pharmacopeial Convention, USA
PDF

The Role of Analytical Science in Food Authentication
Ms. Yun Wei Yat, Health Sciences Authority, Singapore
PDF

Accelerating Workflows for High-throughput Screening of Food Contaminants
Ms. Sandy Nargund, Shimadzu Asia Pacific, Singapore
PDF

GC/MS and LC/MS Solutions for Food Safety Analysis – Screening Potential Threats
Dr. Hans-Joachim Hubschmann, Thermo Fischer Scientific Asia Pacific, Singapore
PDF

Concurrent Session 7: Current Issues for Nutrition Safety in Asia
Setting Tolerable Upper Intake Levels – Approache and Challenges
Dr. Songsak Srianujata, Mahidol University, Thailand
PDF

Trans-fatty Acids – Dietary Exposure in China
Dr. Zhaoping Liu, China National Centre for Food Safety Risk Assessment, China

Interactions of Probiotics and Mycotoxins – Benefits to Human Health?
Assoc. Prof. Hani El-Nezami, University of Hong Kong, China
PDF

Concurrent Session 8: Climate Change, Water and Sustainability Issues for Food Safety
Food Safety Challenges due to Climate Change
Prof. Ki-Hwan Park, Chung-Ang University, Korea
PDF

The Role of Water in Food Safety and Security
Dr. Mathew Lau, Nanyang Polytechnic, Singapore
PDF

Guidance for Efficient Water Use in Bottling Facilities for Food and Beverage Industry
Dr. Richard Canady, ILSI Center for Risk Science Innovation and Application, USA
PDF

DAY 3
Plenary Session 4: Emerging Technologies and Food Safety
Food Irradiation – Opportunities and Challenges
Prof. Purwiyatno Hariyadi, SEAFAST Center, Bogor Agricultural University, Indonesia
PDF

Nanotechnology in Food – Current Status, Issues and Approaches to Safety Assessment (1)
Dr. Alessandro Chiodini, ILSI Europe, Belgium
PDF

Nanotechnology in Food – Current Status, Issues and Approaches to Safety Assessment (2)
Dr. Richard Canady, ILSI Center for Risk Science Innovation and Application, USA
PDF

Factors Influencing Malaysian Public Attitudes to Agro-Biotechnology
Assoc. Prof. Latifah Amin, Universiti Kebangsaan Malaysia, Malaysia
PDF

Consumer Response to Emerging Food Technologies
Prof. Lynn Frewer, Newcastle University, UK
PDF

Plenary Session 5: Technological Innovations to Improve Food Safety
Emerging Non-thermal Technologies for Improving Microbial Quality and Safety of Juice Products
Asst. Prof. Hyun-Gyun Yuk, National University of Singapore, Singapore
PDF

Interventions for the Elimination of Pathogens in Low Moisture Foods
Dr. Linda Harris, University of California-Davis, USA

Non-targeted Food Safety Screening: A New Approach for Food Safety Risk Profiling and Regulatory Controls
Dr. Yuansheng Wu, Agri-Food and Veterinary Authority, Singapore

Application of “Omics” Technologies in Food Safety
Dr. Kari Gobius, CSIRO, Australia
PDF

Plenary Session 6: Safety of Food Packaging and Contact Materials
Risk Assessment of Food Packaging and Contact Materials
Dr. Forrest Bayer, The Coca-Cola Company, USA
PDF

Bisphenol A in Canned Foods
Dr. Yoko Kawamura, National Institute of Health Sciences, Japan
PDF

Meeting Food Packaging Regulatory and Safety Requirements – A French Initiative
Mr. Alain Bebius, ANIA-CLIFE, France
PDF

Current Status of Regulations and Standards for Food Contact Materials in ASEAN
Mrs. Sumalee Tangpitayakul, Ministry of Science and Technology, Thailand
PDF

Plenary Session 7: Future Directions for Managing Risks and Benefits of Foods
Role of Science in Enhancing Food Safety and Stability
Dr. Kari Gobius, CSIRO, Australia
PDF

Translating Traditional Knowledge on Asian Foods into Future Food Solutions for the World
Prof. Pingfan Rao, International Union of Food Science and Technology

Building Risk Assessment Capacities to Minimize Risks and Maximize Benefits in Foods
Dr. Roy Sparringa, National Agency for Drug and Food Control, Indonesia
PDF