Seminar on Integrating Nutrition and Food Processing for Healthy Food Choices, NCD Prevention and Optimal Health

Dr. Widjaja Lukito, University of Indonesia, Indonesia

Dr. Widjaja Lukito is lecturer of food and nutrition in the Faculty of Medicine, University of Indonesia, Jakarta, Indonesia. He also serves as an Advisor to SEAMEO Regional Centre for Food and Nutrition under the auspices of the Southeast Asia Ministers of Education Organization, University of Indonesia. Dr. Lukito was the Director of the Center in the years 2004-2008. Since 2009, he has also been acting as the Coordinator of the ongoing development of Human Nutrition Research Cluster, Medical Education and Research Center, Faculty of Medicine, University of Indonesia. He was Special Staff to the Ministry of Health, Indonesia in 2004-2009, and in the Presidential Advisory Council for health. Dr. Lukito received his medical degree in 1986 from Airlangga University in Surabaya, Indonesia and his PhD in Medicine in 1995 at Monash University in Melbourne, Australia. His research interests include nutrition, aging and non-communicable diseases, and their linkages with metabolism. He is the Immediate Past-President of the Indonesia Clinical Nutrition Society, and the Past President of the Asia Pacific Clinical Nutrition Society.

Dr. Helda Khusun, Southeast Asia Ministers of Education Organization Regional Center for Food and Nutrition (SEAMEO RECFON) and Universitas Muhammadiyah Prof. Dr. HAMKA (UHAMKA), Indonesia
Dr. Helda Khusun is senior researcher and coordinator of the postgraduate training program at SEAMEO RECFON, and lecturer at UHAMKA, Indonesia. Her research areas are dietary assessment and dietary pattern analysis, as well as determinants of obesity including cultural influences. She currently focuses on nutrition transition, especially on the influence of food choice and its determinant in dietary pattern and impact on obesity and NCDs. Dr. Khusun is currently principal investigator evaluating multi-component behavioural determinants of health in adolescents (MEDAL) using a web-based application across three countries in Southeast Asia, a collaborative research study with National University of Singapore. Her existing and previous grants and commissioned work include the Indonesia food barometer study and Socio-cultural research on protein transition (SCRIPT) in Southeast Asia, both collaborations with Taylor-Tolouse University Center. Dr. Khusun obtain her degree in food technology and nutrition from IPB University, Master of Community Nutrition from University of Indonesia, and PhD in Public Health Nutrition from University of Queensland, Australia.

Dr. Umi Fahmida, SEAMEO RECFON and University of Indonesia, Indonesia
Dr. Umi Fahmida is a senior researcher and program coordinator of Early Childhood Care, Nutrition, and Education (ECCNE) at SEAMEO RECFON, and lecturer at the Department of Nutrition Faculty of Medicine Universitas Indonesia. Her research interests are in the nutrient and non-nutrient interaction related to child growth and development.  In the past 20 years, she has been working with diet modelling using linear/goal programming (LP) to develop and evaluate food-based recommendations, and to use the identified nutrient gap to develop food multi-mix using locally-available nutrient-dense foods. Under “Model of partnership to translate guidelines into practices for the optimal diet of Southeast Asia community”, Dr. Fahmida and her team promoted the LP approach in Indonesia, Cambodia, Lao PDR, Malaysia, Myanmar, and the Philippines for both communities, school and workplace settings.  Currently, she is involved in the UK Research and Innovation (UKRI) Global Challenges Research Fund (GCRF) Action Against Stunting Hub, an interdisciplinary multi-centre multi-country study, as Country Lead for Indonesia. Dr. Fahmida holds Ph.D. in Nutrition and MSc in Community Nutrition from Faculty of Medicine at Universitas Indonesia and Bachelor in Agriculture Technology from Faculty of Agriculture Technology at Bogor Agriculture University.

Dr. Wantanee Kriengsinyos, Institute of Nutrition, Mahidol University, Thailand
Assoc. Prof. Wantanee Kriengsinyos has 20 years of professional experience in clinical nutrition and dietetics. Her current research involves metabolic studies of food products in development of non-communicable diseases (NCDs); body composition and energy expenditure; diet and behavior modification for patients with diet-related chronic diseases; and protein quality and amino-acid metabolism. Over the past 5 years, Dr. Kriengsinyos has also developed experience in nutrition policy and was a part of the team that successfully worked to ban partially-hydrogenated oils in Thailand. She currently leads a promotion project on implementation of healthier food logos to combat NCDs through reduction of sugar, fat, and sodium consumption in the Thai population. Currently, Dr. Kriengsinyos is chair of the Master of Science in Nutrition and Dietetics program at the Institute of Nutrition, Mahidol University. She received a doctorate in Nutritional Sciences at the University of Toronto, Canada, and holds a Registered Dietitian credential from the United States.

Dr. Puspo Edi Giriwono, Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Centre, Bogor Agricultural University (IPB), Indonesia
Dr. Puspo Edi Giriwono is Director and Head of SEAFAST Center-LPPM IPB and lecturer, Department of Food Science and Technology, IPB University, Indonesia. Dr. Giriwono obtained his doctorate in biochemistry and molecular nutrition from Tohoku University in 2012. He is involved in various research projects on effects of bioactive/functional compounds on inflammation and related cellular signaling, and effects of antioxidants on health. In 2019, Dr. Giriwono completed the Retooling Vocational Competency Program for Lecturers in Food Safety, Coffee Technology, a collaboration with the Directorate General of Institutional Knowledge, Technology, and Higher Education, Indonesia. He was also training instructor on Risk Analysis with FAO/WHO/Ministry of Health in 2019; with Directorate Standardization of Processed Food, Indonesian Drug and Food Authority (BPOM) in 2020; and with the Center for Food and Drug Research and Studies, BPOM, in 2021.

Prof. Purwiyatno Hariyadi, Bogor Agricultural University (IPB), Indonesia
Prof. Purwiyatno Hariyadi is a Professor in Food Processing and Engineering at the Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Indonesia. He is actively involved with many professional organizations, including the Institute of Food Technologist (IFT) and Institute for Thermal Process Specialist (IFTPS). Prof. Hariyadi has been consulting for government ministries and agencies including BPOM and Ministry of Agriculture, Indonesia, as well as for food industries. His research interests are (i) post-harvest handling and processing; especially for palm oil and (ii) food processing and engineering; especially on sterilization, pasteurization and aseptic processing/packaging, including irradiation of foods. In 2012, he was elected to the Indonesian Academy of Sciences as a member of the Commission of Engineering Sciences. In 2016, Prof Hariyadi was elected to the International Academy of Food Science and Technology (IAFoST – IUFoST). He is also a member of the CODEX National Committee since 2010, and he served as the Vice-Chair of Codex Alimentarius Commission from 2017- 2021. He was the president of the Indonesian Palm Oil Society (2005-2009) and the President of the Indonesian Association of Food Technologist (IAFT) for two periods (2006-2008; and 2008-2010). Prof. Hariyadi is also the Chief Editor of the monthly magazine of FOODREVIEW Indonesia. He obtained his Ph.D. in Food Chemistry (with minor in Chemical Engineering) from the University of Wisconsin-Madison (1995).

Prof. Christiani Jeyakumar Henry, Biomedical Research Council (BMRC), Agency for Science and Research (A*STAR), Singapore
Prof. Jeyakumar Henry is currently Senior Advisor, BMRC, A*STAR, Singapore. Until recently, he was Deputy Executive Director of the Singapore Institute of Food and Biotechnology Innovation (SIFBI) and the Director of the Clinical Nutrition Research Centre, A*STAR. He trained initially as a food scientist. He obtained his MSc and PhD in Nutrition from the London School of Hygiene and Tropical Medicine. He was a Board member of UK Food Standards Agency. Prof. Henry is on the Board of Directors of International Life Sciences Institute South East Asia Region (ILSI SEA Region), and Advisory board of Monell Chemical Senses Centre, USA. In 2010, he was awarded the British Nutrition Foundation prize for his outstanding contribution to nutrition. He was made a Fellow of the International Academy of Food Scientists and Technologists (2012). Prof. Henry was recipient of the NutraIngredients-Asia NutraChampion Awards 2019, Institute of Food Technologists (IFT) – W.K. Kellogg International Food Security Award & Lectureship 2019, 100 Most Influential Asian Scientist – 2019 Edition, Asian Scientist Magazine, and the prestigious Niigata International Food Award 2018 known as “Asian World Food Prize”. He was the scientific commentator on the highly successful TV program “Food Detective. He continues to be actively engaged in improving the food and nutritional status of people in the ASEAN region and beyond.

Prof. Ciarán Forde, Wageningen University, The Netherlands
Prof. Ciarán Forde leads research on how the sensory properties of foods influence calorie selection, eating behaviour and energy intake and metabolism in adults and children. In 2015 he established and led the ‘Sensory and Ingestive Behaviour’ at the Clinical Nutrition Research Center in Singapore. From mid-2021 he joined Wageningen University and Research as a Professor and Chair in Sensory Science and Eating Behaviour in the Division of Nutrition and Health. Prof. Forde has published over 100 scientific articles and book chapters, and presented his research at over 180 national and international scientific meetings. He is currently Executive Editor for the journal Appetite, a Section Editor in ‘Nutrition Behaviour and Food Intake Regulation’ for the European Journal of Nutrition, and an Editorial Board member for Nutrition Bulletin, Journal of Future Food and Journal of Texture Studies. Prof. Forde has previously spent over 11 years in food research roles in the UK (GSK), Australia (CSIRO) and Switzerland (Nestlé Research). He received his BSc in Food Chemistry and a PhD in Sensory Science from the Dept. Nutrition at University College Cork in Ireland.

Dr. E Siong Tee, TES NutriHealth Strategic Consultancy, Malaysia
Dr. E Siong Tee has been a Member of the Board of Directors of ILSI SEA Region since 1996 and Scientific Coordinator of ILSI Malaysia Country Committee since 2005. He is currently a Nutrition Consultant for TES NutriHealth Strategic Consultancy, Malaysia. Dr. Tee was Head of the Cardiovascular, Diabetes and Nutrition Research Centre of the Institute for Medical Research (IMR) in Kuala Lumpur, Malaysia, until his retirement in February 2002, after serving for 30 years. He was Nutrition Advisor to the Food Safety and Quality Division of the Ministry of Health Malaysia from 2002-2011. In that capacity, Dr. Tee was Chairperson or member of several technical committees related to food regulations and Codex Alimentarius. He is still a member of the National Advisory Committee on Food Regulations and several Codex sub-committees. Dr. Tee is also President of the Nutrition Society of Malaysia (NSM). In this capacity, he has led the implementation of various community nutrition promotion programs, including the annual Nutrition Month Malaysia program. He initiated the formation of the Southeast Asia Public Health Nutrition (SEA-PHN) Network and is the current Chairman of the Network. He was recently elected as Vice-President of the Federation of Asian Nutrition Societies (FANS). Dr Tee is also Adjunct Professor of the International Medical University, Malaysia.

Mr. Adhi Lukman, Indonesian Food and Beverage Association (GAPMMI), Indonesia
Mr. Adhi Lukman is the current Chairman of GAPMMI, the Indonesian Food & Beverages Association. Founded in 1976, the organization creates a conducive business climate for the food and beverage industry in Indonesia, strives to provide healthy food products for the community and strengthen member capabilities in the fields of food safety, processing, health and nutrition. In addition to his role with GAPMMI, Mr. Lukman works with several organizations, as Chairman of Permanent Committee for Development of Food Industry, Indonesian Chamber of Commerce & Industry (KADIN); Commissioner National Consumer Protection Agency (BPKN); Member of Working Team of Indonesia’s National Productivity Board (LPN); Member of Expert Working Group of National Food Security Council (DKP); Member of National Codex Committee; and Executive Board of AFBA (ASEAN Food and Beverage Alliance), among others. Mr. Lukman graduated from IPB University in Food Technology and Human Nutrition in 1984.

Moderator:
Dr. E Siong Tee, TES NutriHealth Strategic Consultancy, Malaysia

Panel Members:

• Ministry of Health, Indonesia
• BPOM, Indonesia
• Prof. Purwiyatno Hariyadi, IPB University, Indonesia
• Prof. Christiani Jeyakumar Henry, A*STAR, Singapore
• Mr. Adhi Lukman, GAPMMI, Indonesia