ILSI Southeast Asia Region organizes over 50 events – workshops, symposia, scientific session and more – each year. Explore recent and past events here for agendas, speaker presentations, and summaries.
Past Events
Webinar Series on Innovative Tools for Nutrition and Food Guidance
09/03/2021
GoToMeeting, GoToMeeting
Webinar on The Science and Sensory Attributes behind Saccharides
09/02/2021
Singapore, Singapore
Food Toxicology Conference
26/01/2021 – 29/01/2021
Singapore , Singapore
Seminar on Food Additives : A Closer Look at Flavors
24/11/2020
Hanoi, Vietnam
Webinar on Physical Activity Status, Assessment and Promotion
19/11/2020
GoToMeeting, GoToMeeting
- 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
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
BIOGRAPHYContact Us
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November 24, 2020 l Hanoi, Vietnam (GMT +7:00)
OBJECTIVES
This seminar/ webinar aims to:
- share the safety assessment approach and regulatory status from the Codex and Vietnam perspective
- provide insights on the safety assessment of flavoring substances
- discuss the standards and specification of flavoring substances from the different perspectives
- facilitate discussion on issues related to food safety in a broader aspect
PROGRAM
SESSION 1: FOOD ADDITIVES: SAFETY ASSESSMENT APPROACH AND REGULATORY STATUS
Codex Committee on Food Additives: Overview and Current IssuesDr. YongXiang FAN, Codex Committee on Food Additive, China Regulatory Status of Food Additives in Vietnam
Mr. Nguyen Xuan Truong, Vietnam Food Administration, Vietnam
SESSION 2: SAFETY ASSESSMENT OF SPECIAL GROUP OF ADDITIVES-FLAVORING SUBSTANCE
Science Behind the Smell and Taste: Flavoring SubstancesDr. Anton APRIYANTONO, Bakrie University, Indonesia Safety Assessment of Flavors: FEMA Approach
Dr. Sean TAYLOR, Flavor & Extract Manufacturers Association (FEMA), US Safety Assessment Models of Flavoring Substance- The JECFA Model
Dr. Barry FIELDS, Food Standards Australia New Zealand, Australia
SESSION 3: FOOD ADDITIVES STANDARDS AND SPECIFICATIONS
Revision and Maintenance of Specification – Flavoring Substance –JECFA, FEMA and EU PerspectivesDr. Juergen SCHNABEL, International Organization of the Flavor Industry (IOFI), Switzerland Translating Flavor Regulations to Practice in ASEAN: Challenges and Issues
Ms. Kok Sian NG, IOFI APAC, Regulatory Working Group
SESSION 4: FOOD ADDITIVES: ISSUES AND CURRENT TRENDS
Risk Communication: Current Trends and Communicating Food Safety with ConsumersMs. Lorraine HAASE, Haase Communications, Australia Public-Private Partnership in the Development of Food Safety Regulations
Dr. Benjamin SMITH, Nanyang Technological University (NTU), Singapore DOWNLOAD PROGRAM
MODERATORS & SPEAKERS











JOIN BY INVITATION ONLY.
If you have any inquiry, please contact Hui Key at huikeylee@ilsisea.org.sg.
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