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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OBJECTIVES

This is a closed-door webinar. It will focus to address the two key areas of interest with regards to the ISO 17025:2017 Laboratory Management System requirements identified during the survey among the ASEAN National Food Testing Laboratories.

Program

Risk and its Role in the ISO/IEC 17025:2017 Standard: Some Principles Approaches and Processes Involved Risk Management

Mr. Roger Brauninger, American Association for Laboratory Accreditation (A2LA), US.

This session will address the development of risk plan, as well as the available tools and methods in the identification of risk.  

Mr. Roger Brauninger Mr. Roger M. Brauninger

Measurement of Uncertainty

Dr. Kittiya Shearman, National Institute of Metrology Thailand, Thailand.

The trainer will share experience on the transition of uncertainty analysis and explain the key concern on the differences of the previous and latest version of ISO 17025:2017. 

Dr. Kittiya Shearman Dr. Kittiya Shearman

Organizer

Print

ILSI SEA Region

Co-organizer

NIMT

National Institute of Metrology Thailand

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Background

Nutrition information on food labels has been recognised as one of the strategies adopted to assist consumers in adopting healthy dietary practices. Nutrition information would include nutrition labelling (or nutrition information panel - NIP), nutrition and health claims, front-of-pack (FOP) nutrition labelling and ingredient list.

Recognising the potential of such nutrition information to help consumers in making informed food choices in planning healthier diets, the Ministry of Health (MOH) Malaysia amended the Food Regulations 1985 to mandate nutrition labelling for a wide variety of foods and made provisions for nutrition claims in 2003. Such nutrition information on food labels is also of importance to the food industry as food manufacturers would become more aware of the nutritional properties of their products and be encouraged to emphasise these properties to consumers.

In line with global developments and the public health needs of the country, MOH Malaysia gazetted many further amendments to the Food Regulations 1985 in July 2020, in relation to food labelling, nutrition labelling and nutrition and health claims. It is important to have a clear understanding of these amendments as they would have important impact on how all stakeholders perform their duties and businesses. These include food manufacturers, health care professionals, researchers and eventually impact on the consumers.

This regulatory update webinar focuses on these amendments, especially those contained in Food (amendment) No. 4, P.U. (A) 209, dated 21 July 2020.

  • To update stakeholders on amendments No. 4, P.U.(A), July 2020 of the Food Regulations 1985
  • Provide an explanation of these amendments and their interpretation
  • Discuss the implications/impact on major stakeholders

Organizers

Co-Organizer

ILSI SEA Region ILSI SEA Region 
Malaysia Country Committee NSM LOGO high res 2

Program

Brief:
Introduction to ILSI SEA Region
Presentation 1:
Review of Malaysia Food Regulations 1985: A Strategic Approach

Ms. Zailina binti Abdul Majid, Deputy Director, Standard and Codex Branch, Food Safety and Quality Division (FSQD), MOH Malaysia Presentation 2:
Updates on New Amendments of General Food Labeling
Ms. Nur Liyana binti Mohd Nizar, Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia Presentation 3:
Updates on New Amendments of Nutrition Labeling and Claims
Ms. Nurul Hidayati binti Mohd Nasir, Nutritionist, FSQD, MOH Malaysia Presentation 4:
Guidelines on Food Advertisement
Ms. Maizatul Azlina binti Chee Din, Nutritionist, FSQD, MOH Malaysia Q&A

Meet the Speakers

Ms. Zailina Photo

Ms. Zailina binti Abdul Majid

Deputy Director, Standard and Codex Branch,
FSQD, MOH Malaysia Biography Ms. Liyana Photo

Ms. Nur Liyana binti Mohd Nizar

Senior Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia

Biography Ms. Hidayati Photo

Ms. Nurul Hidayati binti Mohd Nasir

Nutritionist, FSQD, MOH Malaysia

Biography Ms. Maizatul Photo

Ms. Maizatul Azlina binti Chee Din

Nutritionist, FSQD, MOH Malaysia

Biography
Contact Us
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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

Brouns foto 2020

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 Ciaran photo

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

Dr. Conor Delahunty

Vice President of Innovation, Flavor, Symrise Asia Pacific, Singapore

BIOGRAPHY VIEW PRESENTATION Geoff

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

Geoff Mr. Geoffry Smith Prof. Hop Prof. Le Thi Hop Dr. Fan Dr. YongXiang Fan Mr. Truong Mr. Nguyen Xuan Truong OLYMPUS DIGITAL CAMERA Dr. Anton Apriyantono Dr. Sean Taylor Dr. Sean Taylor Dr. Barry Fields Dr. Barry Fields Dr. Schnabel Dr. Juergen Schnabel KokSian Ms. Kok Sian Ng Lorraine Ms. Lorraine Haase Dr. Benjamin Smith 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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OBJECTIVES

This is a closed-door webinar. It will focus to address the two key areas of interest with regards to the ISO 17025:2017 Laboratory Management System requirements identified during the survey among the ASEAN National Food Testing Laboratories.

Program

Risk and its Role in the ISO/IEC 17025:2017 Standard: Some Principles Approaches and Processes Involved Risk Management

Mr. Roger Brauninger, American Association for Laboratory Accreditation (A2LA), US.

This session will address the development of risk plan, as well as the available tools and methods in the identification of risk.  

Mr. Roger Brauninger Mr. Roger M. Brauninger

Measurement of Uncertainty

Dr. Kittiya Shearman, National Institute of Metrology Thailand, Thailand.

The trainer will share experience on the transition of uncertainty analysis and explain the key concern on the differences of the previous and latest version of ISO 17025:2017. 

Dr. Kittiya Shearman Dr. Kittiya Shearman

Organizer

Print

ILSI SEA Region

Co-organizer

NIMT

National Institute of Metrology Thailand

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