Sheraton Imperial Kuala Lumpur, Malaysia
23/04/2019
8:30 am – 6:00 pm
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
SPEAKERS' PROFILE
KEYNOTE PRESENTATIONS
Emeritus Prof. Richard Head
Emeritus Professor
Division of Health Sciences
University of South Australia
Australia
Prof. Purwiyatno Hariyadi
Professor
Department of Food Science and Technology
Bogor Agricultural University
Indonesia
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
Dr. Gilly Hendrie
Research Scientist
CSIRO Health and Biosecurity
Australia
Assoc. Prof. Jason Lee
Associate Professor
Yong Loo Lin School of Medicine
National University of Singapore
Singapore
Dr. Anadi Nitithamyong
President
Food Science and Technology of Thailand (FoSTAT)
Senior Advisor
Institute of Nutrition, Mahidol University (INMU)
Thailand
Dr. Cecilia Cristina Santos-Acuin
Senior Scientist - Human Nutrition
International Rice Research Institute (IRRI)
Philippines
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
Prof. Yandra Arkeman
Professor
Bogor Agricultural University
Indonesia
Dr. Lay Ching Chai
Senior Lecturer
University of Malaya
Malaysia
Dr. Kai Zhong
Deputy Director
China Food Information Center (CFIC)
China
SESSION 3: IDEATION & INNOVATION FOR HEALTH & SUSTAINABILITY - SCIENCE TO MARKET
Mr. Daniel Wong
Chief Technology Officer
CrowdFarmX
Singapore
Dr. Jaslyn Lee
Senior Scientist
Nanyang Technological University
Singapore
Dr. Dunyaporn Trachootham
Assistant Professor
Institute of Nutrition, Mahidol University
Thailand
Ms. Gladys Wong
Senior Principal Dietitian
Khoo Teck Puat Hospital
Singapore
*More updates on Speakers' Profile will be available soon
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
ORGANIZER
ILSI SEA Region and ILSI SEA Region Malaysia Country Committee
COLLABORATOR
E-FLYER
The e-flyer is available HERE.
PROGRAM
The Program is available HERE.
REGISTRATION FEES
REGISTRATION
Click HERE to register for the Science Symposium!
Registration for BOTH ILSI SEA Region Annual Meeting 2019 AND Science Symposium on Smart Eating (ILSI SEA Region Members and Official Representatives): Click HERE
ACCOMMODATION
The seminar venue Sheraton Imperial Kuala Lumpur Hotel is offering a special rate for symposium participants as follows:
Deluxe Room (Single): RM 394.40 nett per room per night including one breakfast and high speed internet
Deluxe Room (Double/Twin): RM 429.20 nett per room per night including two breakfast and high speed internet
Please download the booking form HERE and send the completed form directly to the Reservation Department of Sheraton Imperial Kuala Lumpur Hotel at SIKL.Res@starwoodhotels.com AS WELL AS Assistant Director of Event, Ms. Priscilla Loh at Priscilla.Loh@sheratonhotels.com.
*Please note that the above rates are subject to availability.
