Workshop on GFSP Food Chemical Risk Assessment

Singapore, Singapore
19/03/2019 – 21/03/2019
Grand Copthorne Waterfront





Risk assessment is a fundamental aspect of risk management in food safety. Although the World Health Organization (WHO) has codified principles of risk assessment, there is a need to broaden understanding of the principles, and to teach practical data requirements and analysis procedures. To address these issues, the World Bank has commissioned learning modules on Food Chemical-Contaminant Risk Assessment under their Global Food Safety Partnership (GFSP). These modules have been written by experts in this field and have been explicitly designed to target the food safety risk assessors, to facilitate their general understanding of risk assessment and their detailed understanding of food chemical-contaminant risk assessment. The modules can contribute to the ability of the risk assessors to conduct risk assessments, and this skill is needed in the ASEAN region.

Dr. Paul Brent

Global Food and Chemical Risk Assessment and Risk Management Solutions, Australia

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Emeritus Prof. Leon Brimer

University of Copenhagen, Denmark

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Assistant Prof. Dr. Puspo Edi Giriwono

Bogor Agricultural University, Indonesia

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Prof. Samuel Godefroy

Laval University, Canada.

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  • March 19, 2019

    Day 1

    Introduction to GFSP Food Chemical Risk Assessment: General Concepts of Food Chemical Risk Assessment 

    Food Chemical Toxicity

    Exposure Assessment 

  • March 20, 2019

    Day 2

    Case study: Exposure Assessment of Sweeteners in Thailand

    Specific Aspects: Flavoring Substances, Food Contact Materials

    Specific Aspects: Novel Foods and Technology

    Safety Assessment of GM Foods

    Case study: BaP Risk Probability in Indonesian Grilled Chicken: A Case Study in University Student Population and Extrapolation for the Whole Population

  • March 21, 2019

    Day 3

    Risk Assessment Framework -Chemical and Microbiological in U Laval