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.
2021
Webinar on Science Integrity in SE Asia Region – Relevance for Food & Nutrition Research
24/06/2021
Singapore, Singapore
Webinar Series on Innovative Tools for Nutrition and Food Guidance
15/06/2021
GoToMeeting, GoToMeeting
ASEAN Webinar on ISO 17025: 2017 Laboratory Management System
18/05/2021
Singapore, Singapore
Webinar on Update on Malaysia Food Regulations on Food Labeling, Nutrition Labeling and Claims
06/04/2021
Singapore, Singapore
Webinar on The Science and Sensory Attributes behind Saccharides
09/02/2021
Singapore, Singapore
This session shared the development of risk plan, as well as the available tools and methods in the identification of risk. 
The trainer shared experience on the transition of uncertainty analysis and explained the key concern on the differences of the previous and latest version of ISO 17025:2017. 
- 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
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 binti Abdul Majid
Deputy Director, Standard and Codex Branch,FSQD, MOH Malaysia Biography
Ms. Nur Liyana binti Mohd Nizar
Senior Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia
Biography
Ms. Nurul Hidayati binti Mohd Nasir
Nutritionist, FSQD, MOH Malaysia
Biography
Ms. Maizatul Azlina binti Chee Din
Nutritionist, FSQD, MOH Malaysia
BiographyContact Us
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Summary Report
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
Closing Remarks
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
BIOGRAPHYContact Us
For any further enquiries regarding the webinar, kindly contact ILSI SEA Region Secretariat at ilsisea@ilsisea.org.sg
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Food and nutrition are key determinants of our overall health status; and poor nutrition and lifestyle choices contribute significantly to chronic disease risk. In today's world, the food system has multiple players across the entire food chain with government, academia, industry and the general public working together to bring food to our tables. Science and technology are critical to make our food supply safe, sustainable, and nutritious. Scientists need to work with both government and industry to ensure sustainable diets are possible. However, criticisms are sometimes levied on industry collaboration with governments, questioning the integrity of the science being undertaken.
The International Life Sciences Institute Southeast Asia (ILSI SEA) Region hosted a virtual 2.5hr-workshop with key experts working on the important topic of Science and Research Integrity on June 24, 2021, with particular focus on issues facing scientists in Southeast Asia. This webinar obtained views and perspectives from experts working on guiding integrity standards in science and research, provided an overview of current efforts in the SEA Region to support scientific integrity in food and nutrition research, and facilitated the development of a regional network for supporting Scientific Integrity in science research and public health programs.
Watch Recording Webinar ReportMeet the Experts
Prof. Sushila Chang
Prof. Michael Kalichman
Prof. Abhi Veerakumarasivam
Prof. Prasit Palittapongarnpim
A/Prof. Benjamin Smith
Prof. Lynne Cobiac
Mr. Sri Kameswaran
*This event is organized by ILSI SEA Region Scientific Integrity Working Group
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