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.

 

2019

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				e-banner - Smart Eating
							Background		
							Organizers		
							Summary Report		
							Program		
							Speakers		
				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

Summary Report

SUMMARY REPORT

The Summary Report is available HERE.

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

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

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.

This two-day workshop aims to

  • shares about knowledge on the basics, Codex 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
  • discuss the challenges and opportunities in food safety risk communication among the ASEAN countries
Facilitators
Andrew powell

Dr. Andrew Powell

Asia BioBusiness, Singapore

Biography Masami

Dr. Masami Takeuchi

FAO RAP, Thailand

Biography Lorraine

Mrs. Lorraine Haase

FSANZ, Australia

Biography Junshi Chen

Dr. Junshi Chen

ILSI Focal Point in China, China

Biography Lay Ching Chai

Dr. Lay Ching Chai

University of Malaya, Malaysia

Biography Dr. Palangpon

Dr. Palangpon Kongsaeree

Mahidol University, Thailand

Biography
Program
  • Apr 2, 2019

    Open Seminar

    • Introduction to Food Safety Risk Communication and Consumer Perception
    • Codex Guidelines on Food Safety Risk Communication
    • Key Considerations in Risk Communication
    • New Concept in Food Information Communication
    • Science Communication to the Public
    • Public-Private Partnership in Risk Communication
  • Apr 2, 2019

    Closed-door Workshop

    • Effective Communication: Target Audiences, Approaches and Tools
    • Managing Media during a Crisis
    • Country Experience Sharing: Thailand
    • Country Experience Sharing: Malaysia
  • Apr 3, 2019

    Closed-door Workshop

    • Stakeholders Engagement
    • Strategy Formulation and Evaluation of Risk Communication
    • Group activity : Case studies (African Swine Fever and Strawberry Tampering Issue)

Learn more about Food Safety Risk Communication

FAO and WHO have published Risk Communication Applied to Food Safety in 2016. Click on the picture to learn more.

Risk Communication applied to Food Safety Handbook

Full report is available now. Contact ILSI SEA Region secretariat at ilsisea@ilsisea.org.sg.

Organizers

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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.

Food Safety Risk Communication

Dr. Anadi edit

Dr. Anadi Nitithamyong (Chair)

Mahidol University 

Andrew powell

Dr. Andrew Powell

Asia BioBusiness, Singapore

Biography Masami

Dr. Masami Takeuchi

FAO RAP, Thailand

Biography Lorraine

Mrs. Lorraine Haase

FSANZ, Australia

Biography Junshi Chen

Dr. Junshi Chen

ILSI Focal Point in China, China

Biography Lay Ching Chai

Dr. Lay Ching Chai

University of Malaya, Malaysia

Biography
  • Apr 2, 2019

    Program

    Introduction to Food Safety Risk Communication and Consumer Perception 
    by Dr. Andrew PowellCodex Guidelines on Food Safety Risk Communication
    by Dr. Masami TakeuchiKey Considerations in Risk Communication
    by Mrs. Lorraine HaaseNew Concept in Food Information Communication
    by Dr. Junshi ChenScience Communication to the Public
    by Dr. Lay Ching ChaiPublic-Private Partnership in Risk Communication
    by Dr. Andrew Powell

Learn more about Food Safety Risk Communication

 

FAO and WHO have published Risk Communication Applied to Food Safety in 2016. Click on the picture to learn more.

Risk Communication applied to Food Safety Handbook

Seminar Report is available now.

Download

Organizers

Print

ILSI Southeast Asia Region

ILSI_Division_SEA_Region_Thailand_H_CMYK

ILSI SEA Region Thailand Country Committee

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

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Risk assessment is a fundamental aspect of risk management in food safety. Although the World Health Organization (WHO) has codified principles of risk assessment, there is a need to broaden understanding of the principles, and to teach practical data requirements and analysis procedures. To address these issues, the World Bank has commissioned learning modules on Food Chemical-Contaminant Risk Assessment under their Global Food Safety Partnership (GFSP). These modules have been written by experts in this field and have been explicitly designed to target the food safety risk assessors, to facilitate their general understanding of risk assessment and their detailed understanding of food chemical-contaminant risk assessment. The modules can contribute to the ability of the risk assessors to conduct risk assessments, and this skill is needed in the ASEAN region.

Dr. Paul Brent

Dr. Paul Brent

Global Food and Chemical Risk Assessment and Risk Management Solutions, Australia

Read More Dr. Leon Brimer

Emeritus Prof. Leon Brimer

University of Copenhagen, Denmark

Read More Dr. Pharrunrat

Assistant Prof. Dr. Pharrunrat Tanaviyutpakdee

Mahidol Unversity

Read More Dr. Puspo Edi Girirwono

Assistant Prof. Dr. Puspo Edi Giriwono

Bogor Agricultural University, Indonesia

Read More Prof. Godefroy

Prof. Samuel Godefroy

Laval University, Canada.

Read More
  • March 19, 2019

    Day 1

    Introduction to GFSP Food Chemical Risk Assessment: General Concepts of Food Chemical Risk Assessment Food Chemical ToxicityExposure Assessment 

  • March 20, 2019

    Day 2

    Case study: Exposure Assessment of Sweeteners in ThailandSpecific Aspects: Flavoring Substances, Food Contact MaterialsSpecific Aspects: Novel Foods and TechnologySafety Assessment of GM FoodsCase study: BaP Risk Probability in Indonesian Grilled Chicken: A Case Study in University Student Population and Extrapolation for the Whole Population

  • March 21, 2019

    Day 3

    Risk Assessment Framework -Chemical and Microbiological in U Laval

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