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							Background		
							Organizers		
							Program		
							Speakers' Presentation		
				Background
							
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

				Organizers
							
ORGANIZER
ILSI SEA Region and ILSI SEA Region Malaysia Country Committee
COLLABORATOR
Nutrition Society of Malaysia
				Program
							
PROGRAM ABSTRACT BOOK
The Program Abstract Book is available HERE.
PROGRAM
The Program is available HERE.
E-FLYER
The e-flyer is available HERE.
				Speakers' Presentation
							
(NOTE: Speakers' Presentations will be uploaded once we received the speakers' approval. Symposium participants will be informed.)
KEYNOTE
Human Variation in Response to Food and Nutrients – Exploring a Path to Smart Eating for Personalized Health and Nutrition

Emeritus Prof. Richard Head, The University of South Australia
Smart Eating & The 4th Industrial Revolution: Harnessing New and Innovative Technologies for Nutritious and Sustainable Foods

Prof. Purwiyatno Hariyadi, Bogor Agricultural University (IPB), Indonesia
Session 1: What is Smart Eating? Strategies and Opportunities in Charting our Nutritional Wellbeing
The Art and Science of Smart Eating – What, Why and How?

Dr. Chor San Khoo, ILSI North America, USA


Targeting Smart Eating Goals through Innovative Tools and Behavior Nudge

Dr. Gilly Hendrie, CSIRO Food and Nutritional Sciences, Australia


Harnessing Smart Devices to Optimize Human Performance

Assoc. Prof. Jason Lee, National University of Singapore


Smart Eating through an Evolution of Nutritional and Functional Enhancement of Food and Ingredients 

Dr. Anadi Nitithamyong, INMU/Food Science and Technology Association of Thailand (FoSTAT), Thailand


From Nations of “Makan Nasi” to “No-Carb”? Recalibrating the Trend and Perception of Asia’s Grain

Dr. Cecilia Cristina Santos-Acuin, International Rice Research Institute, Philippines
Session 2: Perspectives on Agri-Food Processing Technologies, Safety and Sustainability
MYSaveFood – Agri-tech and Behavior Approaches to Tackling Food Loss and Reducing Waste for Sustainable Future

Dr. Ainu Husna MS Suhaimi, Malaysian Agricultural Research and Development Institute (MARDI)
The Role of AI and Innovative Technologies in Agri-Food Industry – Transforming Food System and Enhancing Nutrition Security

Prof. Yandra Arkeman, IPB, Indonesia
Next Generation Sequencing for Food Safety – Public Health Benefits and Food Industry Application

Dr. Lay Ching Chai, University of Malaya, Malaysia
Re-Shaping a Generation’s Food Behavior – The ‘Disruptors’ of Food E-Commerce and How Best to Regulate

Dr. Kai Zhong, China Food Information Center, People’s Republic of China
Session 3: Ideation & Innovation for Health & Sustainability – Science to Market
Precision Technologies & Blockchain for My Spinach

Mr. Daniel Wong, CrowdFarmX, Singapore
Fermentation Technology for Nutrient Recovery from Soybean Residues

Dr. Jaslyn Lee, Nanyang Technological University, Singapore
A Multi-Discipline Approach for Innovative Functional Food

Dr. Dunyaporn Trachootham, INMU, Thailand
Disruptive Food Innovation Challenges - Creating Safer and Personalized Puree Meals with 3D Food Printing

Ms. Gladys Wong, Khoo Teck Puat Hospital, Singapore
	
SPEAKERS' PROFILE
	
KEYNOTE PRESENTATIONS
				
	Emeritus Prof. Richard Head

Emeritus Professor

Division of Health Sciences

University of South Australia

Australia
			
							Biography & Abstract
					
				
	Prof. Purwiyatno Hariyadi

Professor

Department of Food Science and Technology

Bogor Agricultural University

Indonesia
			
							Biography & Abstract
					
	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
			
							Biography & Abstract
					
				
	Dr. Gilly Hendrie

Research Scientist

CSIRO Health and Biosecurity

Australia
			
							Biography & Abstract
					
				
	Assoc. Prof. Jason Lee

Associate Professor

Yong Loo Lin School of Medicine

National University of Singapore

Singapore
			
							Biography & Abstract
					
				
	Dr. Anadi Nitithamyong

President

Food Science and Technology of Thailand (FoSTAT)

Senior Advisor

Institute of Nutrition, Mahidol University (INMU)

Thailand
			
							Biography & Abstract
					
				
	Dr. Cecilia Cristina Santos-Acuin

Senior Scientist - Human Nutrition

International Rice Research Institute (IRRI)

Philippines
			
							Biography & Abstract
					
	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
			
							Biography & Abstract
					
				
	Prof. Yandra Arkeman

Professor

Bogor Agricultural University

Indonesia
			
							Biography & Abstract
					
				
	Dr. Lay Ching Chai

Senior Lecturer

University of Malaya

Malaysia
			
							Biography & Abstract
					
				
	Dr. Kai Zhong

Deputy Director

China Food Information Center (CFIC)

China
			
							Biography & Abstract
					
	
SESSION 3: IDEATION & INNOVATION FOR HEALTH & SUSTAINABILITY - SCIENCE TO MARKET
				
	Mr. Daniel Wong

Chief Technology Officer

CrowdFarmX

Singapore
			
							Biography & Abstract
					
				
	Dr. Jaslyn Lee

Senior Scientist

Nanyang Technological University

Singapore
			
							Biography & Abstract
					
				
	Dr. Dunyaporn Trachootham

Assistant Professor

Institute of Nutrition, Mahidol University

Thailand
			
							Biography & Abstract
					
				
	Ms. Gladys Wong

Senior Principal Dietitian

Khoo Teck Puat Hospital

Singapore
			
							Biography & Abstract
					
	
*More updates on Speakers' Profile will be available soon

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Background
	
Recent food safety issues have resulted in adverse impacts on consumer confidence in the safety of agri-food production, and the food supply chain. The increasing use of the internet and social media has also led to rising demands from the public for greater transparency in the sharing and communication of information on food safety risks. Relevant authorities are encouraged to assess existing risk communication strategies being applied to food safety and to learn from regional and global best practices to strengthen the effectiveness of their strategies.
Risk communication is a very important component in the food safety risk analysis framework. The main objective of food safety risk communication is to increase understanding among various stakeholders regarding the rationale behind the decisions taken to assess hazards and manage food safety risks, and to help people make more informed judgments about the food safety hazards and risks they face in their lives. Therefore, developing an effective risk communication framework is not solely based on scientific knowledge, but also involves consumer perceptions, the relationship between consumers and risk communicators, as well as regulatory strategies on food safety.
	
Objectives
	

Shares about knowledge on the basics, guidelines and the key considerations of food safety risk communication.
Introduce the new concept of food information communication.
Highlight the importance to educate the public based on science.
Emphasize the significance of partnership among the stakeholders.

	
Featured Speakers and Topics
				
				
				
	
Dr. Andrew Powell
Asia Biobusiness, Singapore
	
Introduction to Food Safety Risk Communication and Consumer Perception
				
				
				
	
Dr. Masami Takeuchi
FAO RAP, Thailand
	
Codex Guidelines on Food Safety Risk Communication
				
				
				
	
Ms. Lorraine Haase
FSANZ, Australia
	
Key Considerations in Risk Communication
				
				
				
	
Dr. Junshi Chen
ILSI Focal Point in China, China
	
New Concept in Food Information Communication
				
				
				
	
Dr. Lay Ching Chai
University of Malaya, Malaysia
	
Science Communication to the Public
				
				
				
	
Dr. Andrew Powell
Asia Biobusiness, Singapore
	
Public-Private Partnership in Risk Communication
	
Organizers
	
ILSI Southeast Asia Region
				
	
ILSI SEA Region Thailand Country Committee
				
	
For any inquiry, please drop us an email at ilsisea@ilsisea.org.sg.

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