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

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				e-banner - Smart Eating
							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

Prof. Richard Head Emeritus Prof. Richard Head
Emeritus Professor
Division of Health Sciences
University of South Australia
Australia Biography & Abstract Prof. Purwiyatno Hariyadi updated 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 photo Dr. Chor San Khoo
Senior Science Fellow
ILSI North America
USA Biography & Abstract Dr. Gilly Hendrie Dr. Gilly Hendrie
Research Scientist
CSIRO Health and Biosecurity
Australia Biography & Abstract Assoc. Prof. Jason Lee photo Assoc. Prof. Jason Lee
Associate Professor
Yong Loo Lin School of Medicine
National University of Singapore
Singapore Biography & Abstract Dr. Anadi edit Dr. Anadi Nitithamyong
President
Food Science and Technology of Thailand (FoSTAT)
Senior Advisor
Institute of Nutrition, Mahidol University (INMU)
Thailand Biography & Abstract Dr Cecilia Acuin 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 photo web 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 Prof. Yandra Arkeman
Professor
Bogor Agricultural University
Indonesia Biography & Abstract Dr. Lay Ching Chai Dr. Lay Ching Chai
Senior Lecturer
University of Malaya
Malaysia Biography & Abstract Dr. Kai Zhong Dr. Kai Zhong
Deputy Director
China Food Information Center (CFIC)
China Biography & Abstract

SESSION 3: IDEATION & INNOVATION FOR HEALTH & SUSTAINABILITY - SCIENCE TO MARKET

Dr. Daniel Wong photo edit Mr. Daniel Wong
Chief Technology Officer
CrowdFarmX
Singapore Biography & Abstract Jaslyn Lee - edited Dr. Jaslyn Lee
Senior Scientist
Nanyang Technological University
Singapore Biography & Abstract Dunyaporn photo final Dr. Dunyaporn Trachootham
Assistant Professor
Institute of Nutrition, Mahidol University
Thailand Biography & Abstract Gladys Wong Picture 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

Andrew powell

Dr. Andrew Powell

Asia Biobusiness, Singapore

Introduction to Food Safety Risk Communication and Consumer Perception

Masami

Dr. Masami Takeuchi

FAO RAP, Thailand

Codex Guidelines on Food Safety Risk Communication

Lorraine

Ms. Lorraine Haase

FSANZ, Australia

Key Considerations in Risk Communication

Junshi Chen

Dr. Junshi Chen

ILSI Focal Point in China, China

New Concept in Food Information Communication

Lay Ching Chai

Dr. Lay Ching Chai

University of Malaya, Malaysia

Science Communication to the Public

Andrew powell

Dr. Andrew Powell

Asia Biobusiness, Singapore

Public-Private Partnership in Risk Communication

Organizers

ILSI Southeast Asia Region

Print

ILSI SEA Region Thailand Country Committee

ILSI_Division_SEA_Region_Thailand_H_CMYK

For any inquiry, please drop us an email at ilsisea@ilsisea.org.sg.

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