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                    [post_content] => 

				

		Registration is Closed
	
	Note: This webinar will be held on February 9, 2021, at 3.00 PM SGT, GMT +8.00

12.30 PM in New Delhi | 2.00 PM in Bangkok

3.00 PM in Beijing | 4.00 PM in Seoul & Tokyo

6.00 PM in Sydney | 8.00 PM in Auckland
Registration Instructions:

1. Please click the 'REGISTER HERE' button above and complete the registration form.

2. After registration, you will receive a confirmation email with the GoToWebinar link.

3. Please add the webinar email invitation to your calendar. You will receive 2 email reminders, 1 day and 1 hour before the start of the webinar.

		Background
	
	
Saccharide is the unit structure of carbohydrates, and is present in various forms in a wide array of carbohydrate foods from sugars to starches. The innovation space for carbohydrates has seen rapid growth as consumers are actively seeking to limit their caloric and carbohydrates intake, in response to public health policy initiatives, largely driven by the rise in obesity, diabetes, and cardiovascular diseases.
Reformulation efforts to make foods healthier without compromising on taste has been a long-standing challenge for the food industry. As innovative, healthful ingredients and technological solutions continue to develop to meet consumers' needs and nutrition targets, it is important to review the current scientific evidence of carbohydrates in tandem with emerging research and developments. This will benefit from a greater understanding of consumer taste preference and perception, and taste modulation technology that is playing an increasingly important role in satisfying consumer demands and addressing the growing public health challenges.
As part of our ongoing webinar series on nutrients and health, this webinar will engage scientists and experts with expertise in food and sensory science and technology, nutrition and public health to:

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
			
							BIOGRAPHY
					

		Contact Us
	
	


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		Seminar on Food Additives:                         A Closer Look at Flavours
	
	
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 Issues

Dr. 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 Substances

Dr. 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 Perspectives

Dr. 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 Consumers

Ms. 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
	
				
			
							Mr. Geoffry Smith
					
				
			
							Prof. Le Thi Hop
					
				
			
							Dr. YongXiang Fan
					
				
			
							Mr. Nguyen Xuan Truong
					
				
			
							Dr. Anton Apriyantono
					
				
			
							Dr. Sean Taylor
					
				
			
							Dr. Barry Fields
					
				
			
							Dr. Juergen Schnabel
					
				
			
							Ms. Kok Sian Ng
					
				
			
							Ms. Lorraine Haase
					
				
			
							Dr. Benjamin Smith
					
	
JOIN BY INVITATION ONLY. 
If you have any inquiry, please contact Hui Key at huikeylee@ilsisea.org.sg.

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