Upcoming Events

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				E-banner_Protein Seminar 02
			
							Click Here to Register
					

BACKGROUND

New initiatives and research by government agencies, academia, agri-technology and food sectors are reviewing protein needs in the context of production, health and sustainability. Within Southeast Asia, it is timely to re-assess protein sources, requirements and intakes, and to evaluate protein quality in our varied diets. New knowledge on protein science and novel protein sources will inform dietary recommendations, advance innovation and product development, and help address nutritional and sustainability gaps.

This symposium will bring together subject experts, researchers, health professionals, food scientists, government agencies, industry and product innovators to share and discuss the latest from research to development.

REGISTRATION

This 1.5-day symposium will be hosted in a hybrid format (In-person & virtual). 

Registration Rates are as follows:

In-Person
     Industry        S$220.00
     Academia     S$150.00
Virtual                 S$60.00

**Virtual registration is applicable only for participants outside of Singapore.

Registration is open until February 16, 2023, 23:59 SGT.

PROGRAM AND SPEAKERS

DAY 1: Tuesday, February 21, 2023

Session 1: ReLook Protein Science, Requirements and Consumption Impacting Nutrition, Health and Sustainability Expand

Protein Science - Translating the Fundamentals and State-of-the-art Knowledge for Nutrition, Health & Sustainability 

Prof. Paul Moughan, Riddet Institute Fellow Laureate, Massey University, New Zealand

Prof. Paul J. Moughan, Riddet Institute Fellow Laureate at Massey University, New Zealand, graduated PhD from Massey University in the area of mammalian protein metabolism in 1984. His early research career focused on digestive physiology and the mathematical modelling of amino acid digestion and metabolism in monogastric species of animal, especially avian, porcine, feline and human. Over the last 20 years he has led a systematic discovery-based research programme into the effects of diet on gut metabolism and digestion and, amongst other discoveries, is credited with establishing the role of food peptides in influencing gut protein metabolism. He has also made significant contributions to knowledge in the chemical analysis of foods and the development of bioassays of nutrient availability. The latter have had considerable application in practice. He is widely regarded as a world authority on mammalian and human protein metabolism and food evaluation science. He is a world leader in the field of protein quality evaluation.

Food Protein - Evaluating Current Supply, Consumption and Intake Guidance for Gap Identification in SE Asia

Prof. Cecilia Acuin, Associate Professor, Institute of Human Nutrition and Food, University of the Philippines Los Baños, the Philippines

Prof. Cecilia Acuin is an Associate Professor at the Institute of Human Nutrition and Food, University of the Philippines, Los Baños and served as Senior Scientist, lead for Human Nutrition, at the International Rice Research Institute (IRRI), Philippines until May 2020.

Prior to her work at IRRI she was also the Chief Science Research Specialist, Nutritional Assessment & Monitoring Division and Chair, Institutional Ethics Committee at the Food & Nutrition Research Institute (FNRI), Department of Science & Technology, Philippines. In this position, she was responsible for the conduct of the Philippine National Nutrition Surveys, and oversaw nutrition research projects of three Sections: the Nutritional Assessment Section, the Nutritional Statistics and Informatics Section, and the Nutritional Interventions, Evaluation and Policy Section. Her research interests are in the areas of maternal and child health and nutrition, food security, food and health systems and operations research, and risk factors of non-communicable diseases.

Dr. Acuin's involvement in multi-country research initiatives includes the following among many others: as a Member of the International Union of Nutritional Sciences Committee on Nutrition and Anthropology; and as a Consultant and Vice-Chair of the WPRO Regional Advisory Committee on Health Research in the WHO Western Pacific Region. In the Philippines, Dr. Acuin has been the Co-Chair of the Philippine National Health Research System, Research Utilization Committee; Head of the Secretariat of the Universal Health Care (UHC) Study Group; Consultant in various capacities of USAID, UNICEF, World Bank, etc., as well as for academic institutions and local organizations such as the Zuellig Family Foundation among others. She obtained her Ph.D. in Nutrition with minors in Nutritional Epidemiology and Risk Communication from Cornell University, USA.

Session 2: Review and Assess Protein Quality and Dietary Shifts Expand

Assessing Protein Quality of Sustainable Food Sources to Improve Nutrition in Asia

Assoc. Prof. Wantanee Kriengsinyos, Associate Professor, Institute of Nutrition, Mahidol University, Thailand

Dr. Wantanee Kriengsinyos has 20 years of professional experience in clinical nutrition and dietetics. Her current research involves metabolic studies of food products in development of non-communicable diseases (NCDs); body composition and energy expenditure; diet and behavior modification for patients with diet-related chronic diseases; and protein quality and amino-acid metabolism. Over the past 5 years, Dr. Kriengsinyos has also developed experience in nutrition policy and was a part of the team that successfully worked to ban partially-hydrogenated oils in Thailand. She currently leads a promotion project on implementation of healthier food logos to combat NCDs through reduction of sugar, fat, and sodium consumption in the Thai population. Currently, Dr. Kriengsinyos is chair of the Master of Science in Nutrition and Dietetics program at the Institute of Nutrition, Mahidol University. She received a doctorate in Nutritional Sciences at the University of Toronto, Canada, and holds a Registered Dietitian credential from the United States.

Protein Intake, Requirements, and Dietary Shift in SE Asia - Opportunities and Challenges

Prof. Christiani Jeyakumar Henry, Deputy Executive Diretor, Singapore Institute of Food and Biotechnology Innovation, A*STAR, Singapore

Prof. Christiani Jeyakumar Henry is currently the Deputy Executive Director of the Singapore Institute of Food and Biotechnology Innovation (SIFBI) and the director of the Clinical Nutrition Research Centre. He initially trained as a food scientist and subsequently obtained his MSc and PhD in Nutrition from the London School of Hygiene and Tropical Medicine. He was instrumental in the development & launch of the UK's first dedicated Functional Food Centre. Professor Henry has served on several committees including the UK Committee on Medical Aspects of Food & Nutrition Policy (COMA) panel on novel foods, was a board member of the UK Food Standards Agency and was a member of the General Advisory Committee on Science (GACS) of the Food Standard Agency (FSA). He also served as a panel member on the UK Department for International Development (DFID) health and population research committee and was a member of the research panel of the UK Crop post-harvest Technology. He was a Royal Society visiting professor at the Chinese University of Hong Kong & continues to remain a visiting professor at the same university.

Intake of Animal and other Protein Source Foods and the Nutritional Significance on Infants and Young Children in SE Asia

Dr. Umi Fahmida, SEAMEO RECFON, Indonesia

Session 3: Protein and Health - Research and Guidance for Optimal Functional Benefits Expand

Exercise, Nutrition & Muscle Health

Prof. Stuart Phillips, Professor, Department of Kinesiology, McMaster University, Canada

Prof. Stuart Phillips is a Tier 1 Canada Research Chair in Skeletal Muscle Health. He is also the Director of the McMaster University Physical Activity Centre of Excellence. Dr. Phillips has authored more than 350 research papers. In 2018-22 he was named to Clarivate's Highly Cited Researchers list as being in the top 1% of all cited researchers in nutrition and physiology research. Dr. Phillips is a fellow of the American College of Sports Medicine and the Canadian Academy of Health Sciences.

Understanding Protein Homeostasis - Improving Protein Metabolism and Reducing Sarcopenia

Prof Shih-Yin Tsai, Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore

Assistant Professor Shih-Yin Tsai received her Ph.D. in Dr. Gustavo Leone's lab at the Ohio State University (2009), where she studied the mechanisms by which mammalian E2F transcription factors control cell proliferation. She showed the functional redundancy among E2F activators during development and the specific roles of E2F family members during long-term maintenance. After her Ph.D., she did her postdoctoral training in Dr. Brian Kennedy's lab at the University of Washington and continued her research at the Buck Institute. She investigated the role of mTORC1 downstream translation effecter, 4E-BP1, in regulating metabolic homeostasis during the progression of type II diabetes and aging. Since February 2017, she started her lab as an Assistant Professor at the Department of Physiology at the National University of Singapore. Her study focuses on exploring how protein homeostasis in the regulation of muscle health. Using transgenic mouse models and primary 3D in vitro models of skeletal muscle, her lab studies the aging process at molecular levels to provide an explicit picture of muscle aging for potential therapeutic usage.

Protein Quality: Dietary & Nutritional Impacts of Different Protein Sources (virtual presentation)

Dr. Kiran Bains, Department of Food and Nutrition, Punjab Agricultural University, India

Dr. Kiran Bains is presently working as Head, Dept. of Food and Nutrition, PAU, Ludhiana. She has handled 12 adhoc research projects and guided 25 M.Sc. and 9 Ph.D. students. She has worked at Center of Innovative and Applied Bioprocessing (CIAB), Mohali as sabbatical faculty. She has achieved a competitive project funded by Harvest Plus, IFPRI, Washington DC in 2011 on assessment of zinc status of children and women. She has completed three projects funded by World Vegetable Center, Taiwan and a consultancy project funded by UNFPA. She is currently working on a project funded by Nestle India Limited. She has been invited by The World Vegetable Center, Taiwan and Riddet Centre, Massey University New Zealand as visiting fellow in the year 2003 and 2007, respectively. She has represented India at International Workshop to exchange best practices in nutrition awareness programs participated by representatives of 35 countries in 2010 at London, U.K. She had been nominated by government of India to attend Indo New Zealand Workshop on 'Food and Agriculture' at Lincoln University, Christchurch and Massey University, New Zealand in 2011. She has published 125 research papers, 7 book chapters, 14 manual chapters, 5 booklets/pamphlets and 30 popular articles. She has contributed in the development of "Regional adaptation and update of food item based dietary guidelines of National Institute of Nutrition (NIN) with emphasis on cardiovascular diseases. Presently she is convener of Ludhiana chapter of Nutrition Society of India (NSI). Her research activities are mainly focused on micronutrient deficiencies; bioavailability of minerals; energy, protein and iron status of population groups.

Protein & Amino Acids - Optimizing Immunity

Prof. Philip Calder, Professor, Nutritional Immunology, & Head, School of Human Development & Health, University of Southampton, United Kingdom

Prof. Philip Calder is Professor of Nutritional Immunology and Head of the School of Human Development and Health, Faculty of Medicine, University of Southampton, United Kingdom. He obtained his PhD in Biochemistry in 1987 and spent 8 years at the University of Oxford, before his appointment at the University of Southampton in 1995. Prof Calder is an internationally recognised researcher on a) nutritional immunology, and b) metabolism and functionality of fatty acids with an emphasis on the roles of omega-3 fatty acids. He has received many awards and prizes for his work including the Normann Medal (German Society of Fat Science; 2009), the Ralph Holman Lifetime Achievement Award (American Oil Chemists' Society; 2015), the Danone International Prize for Nutrition (2016), the DSM Lifetime Achievement Prize in Human Nutrition (2017) and the European Lipid Science Award (2021).  Prof Calder was President of the International Society for the Study of Fatty Acids and Lipids (2009-2012), Chair of the Scientific Committee of the European Society for Clinical Nutrition and Metabolism (2012-2016), President of the Nutrition Society (2016-2019), and President of ILSI Europe (2019-2021). He was also the Editor-in-Chief of the British Journal of Nutrition (2006- 2013) and is now the Associate Editor of Clinical Science, Journal of Nutrition and Annals of Nutrition and Metabolism. He is currently President of the Federation of European Nutrition Societies.

Protein and Musculoskeletal Health over the Life Course

Prof. Andrea Maier, Centre for Healthy Longevity, Yong Loo Lin School of Medicine, National University of Singapore

Prof. Andrea Maier (1978), a Fellow of the Royal Australasian College of Physicians (FRACP), graduated in Medicine (MD) 2003 from the University of Lübeck (Germany), was registered 2009 in The Netherlands as Specialist in Internal Medicine-Geriatrics and was appointed Full Professor of Gerontology at Vrije Universiteit Amsterdam (The Netherlands) in 2013. She was the head of Geriatrics at the Vrije Universiteit Medical Center from 2012 to 2016. From 2016 to early 2021 Professor Maier served as Divisional Director of Medicine and Community Care at the Royal Melbourne Hospital, Australia, and as Professor of Medicine and Aged Care at the University of Melbourne, Australia. She continued her career at the National University of Singapore as Co-Director of the Centre for Healthy Longevity. Professor Maier's research focuses on unraveling the mechanisms of ageing and age-related diseases. She is heading international longitudinal cohort studies and geroscience interventions. During the last 12 years she has published more than 370 peer-reviewed articles, achieving an H index of 68, spearheading the significant contributions of her highly acclaimed innovative, global, multidisciplinary @Age research group. She is a frequent guest on radio and television programs to disseminate aging research and an invited member of several international academic and health policy committees, including the WHO. She is the past President of The Australian and New Zealand Society for Sarcopenia and Frailty Research, the Founding President of the Healthy Longevity Medicine Society and serves as selected Member of The Royal Holland Society of Sciences and Humanities.

DAY 2: Wednesday, February 22, 2023

Session 4: Future of Protein - Technologies and Value Proposition of Alternative and Complementary Sources Expand

Proteomics and Future of Proteins

CSIRO, Australia (TBC)

Bioprocessing for Innovative Alternative Proteins- Cultivated Meat, Fermentation-derived Products & Plant-based Meat

Dr. Deepak Choudhury, Biomanufacturing Technology, Bioprocessing Technology Institute, A*STAR, Singapore

Dr. Deepak Choudhury is currently a Senior Scientist and Group Leader of Biomanufacturing Technology at Bioprocessing Technology Institute (BTI) A*STAR.  His primary research interests include biomaterials and biofabrication processes for Cellular Ag applications and biomanufacturing biomaterials for regenerative medicine. Dr. Choudhury and his team have published numerous unique insights in the Cultivated meat (CM) field - starting with a cover story article on "The business of cultured meat", which catalogued the various CM companies, meat focus for the first time, funding landscape etc.  The team wrote two more analyses in 2020 to comprehend the nomenclature and impact of 3D printing in CM space.  These were followed up with impactful reviews articulating the state of edible scaffolds, discussions on a developing CM ecosystem as well as the impact of fermentation on this nascent industry in 2021 and 2022, respectively. This also included the very first patentometric analysis of the CM field - Cultured meat-a patentometric analysis.

Dr. Choudhury has also given lectures on Cultivated meat as well as associated biofabrictaion approaches in the new NUS FST module "Introduction to Advanced Meat Alternatives" in the first half of 2022. He has been an active reviewer of numerous recent technical and reviews articles in alternative proteins/cultivated meat space in major journals such as - Nature Food, Future Foods, Critical Reviews in Food Science and Nutrition, Trends in Biotechnology, Trends in Food Science and Technology etc.  He is also part of the working group under the EASAC (the European Academies' Science Advisory Council) Biosciences Programme to contribute his insights on alternative proteins/cultivated meat as part of a programme "Meat Alternatives."

Over the years, Dr Choudhury has secured competitive grants worth S$4 Mil and has filed four patent applications and has >30 publications.  His first patent on creating a platform for cell alignment/ differentiation has been licensed.  He is one of the recipients of the 1st Alternative Protein Seed Challenge under the Singapore Food Story (SFS) R&D Programme, as well as a Co-Investigator of Centre of Innovation for Sustainable banking and production of cultivated Meats (CRISP Meats), also funded by SFS. Dr Choudhury aspires to be a technopreneur, bringing the impact of his research to society.

Alternative and Complementary Proteins in the Food Chain- Technologies and Solutions for the New Agro and Food Industry and its Impact on the Region

(TBC)

From Protein Nutrition to Sustainability and Life Cycle Assessment

Prof. Sarah McLaren, School of Agriculture and Environment, Massey University, New Zealand

Session 5: Innovations to Meet Consumer Acceptance and Regulatory Science Development Expand

Novel Alternative and Complementary Protein Innovations:

Introduction to Multi-Institution Collaborative Project - Protein for Singapore (P4S)

Dr. Stefan Klade, Research & Innovation, Proteins4Singapore, Singapore

Dr. Stefan Klade is responsible for efficient and effective research program execution and entrepreneurship support at TUMCREATE and establishes a research platform for the advancements of Singapore's food studies. Since 2022, Dr. Klade coordinates Proteins4Singapore, a comprehensive and collaborative research project on alternative protein production in Singapore. The consortium comprises several international institutions of higher learning and combines the expertise of globally leading food and life scientists.

After training and a position as culinary chef, Dr. Klade studied food chemistry at Technical University of Munich (TUM) in Weihenstephan, Freising. He researched on bitter compounds in coffee beverages with Prof. Thomas Hofmann until 2016 to achieve his doctoral title. Having established project and science management systems at the TUM Chair of Food Chemistry and Molecular Sensory Science, Dr. Klade transitioned to TUM ForTe, Office for Research and Innovation as a Science Manager for Life Sciences in 2020. Since 2023, his careers in culinary arts and food science combine with the experience in project and science management to produce a strong profile for TUMCREATE's research and innovation portfolios.

Bridging the Organoleptic, Taste and Nutrition Gaps

Prof. Corinna Dawid, Chair, Food Chemistry and Molecular Sensor Technology, School of Life Science, Technical University of Munich, Germany

Prof. Corinna Dawid focuses on the screening, identification and quantification of bioactive, sensory active and techno-functional natural compounds in food and plant raw materials as well as their human metabolism. She has a special focus on metabolites that are upregulated by abiotic and biotic stress factors in crops.

After her studies of food chemistry at the University of Münster, Prof. Dawid started her doctoral studies with Prof. Dr. Thomas F. Hofmann in Münster. In 2007, she followed her doctoral supervisor to the Weihenstephan Science Centre of the TUM where she completed her doctorate and did a postdoctoral research. During a research stay at the Chulalongkorn University in Bangkok, she was instrumental in establishing the Institute for Molecular Sensor Technology. Back in Munich, she began her habilitation with studies on stress resistance in plants. After the appointment of Hofmann as President of the TUM, Prof. Dawid took over the provisional leadership of the Chair of Food Chemistry and Molecular Sensor Technology. Since 2020, she is also a member of the ZIEL Institute for Food and Health and deputy director of the Bavarian Centre for Biomolecular Mass Spectrometry (BayBioMS).

Improving functionality of plant proteins - Opportunities and Challenges

Dr. Shaun Sim, Singapore Institute of Food and Biotechnology Innovation, A*STAR, Singapore

Dr. Shaun Sim is a Senior Research Fellow at A*STAR's Clinical Nutrition Research Centre (CNRC). He received his Ph.D in Food Engineering at Cornell University and his B.A. (Hons.) in Chemistry from the University of Cambridge. Sim is developing innovative food science for constructing future foods and ingredients with nutritional advantages. His team focuses on plant-based proteins and fats; egg and dairy alternatives; high-pressure processing and other novel technologies. Some products developed by his group include high-protein plant-based yoghurts and pastries made using healthier plant-based solid fats.

Novel / Alternative and Complementary Proteins: Safety and Regulatory Considerations & Compliance

Dr. Benjamin Smith, Director, Singapore Future Ready Food Safety Hub (FRESH), Singapore Institute of Food and Biotechnology Innovation, A*STAR, Singapore

Assoc. Prof. Benjamin Smith is Director of the Future Ready Food Safety Hub (a joint initiative between A*STAR, Singapore Food Agency (SFA) and Nanyang Technological University (NTU)) and the Lead for the Human Safety Platform at A*STAR's SIFBI. As a risk assessor and toxicologist who has worked across industry, academia and government, he is a strong proponent of collaborative research and the importance of embedding safety across the entire food chain. His work at A*STAR has seen him involved in the development of 2 ecosystem wide platforms aimed at bringing together Singapore's governmental agencies, the Institutes of Higher Learnings (IHLs) and industry partners to support Singapore's growing food and consumer product industries. His current research interests extend across a range of different areas including gastrointestinal toxicology, dietary intake, risk-benefit frameworks, and the integration of human relevant and socially responsible safety methodologies into the regulatory approval processes for new ingredients and novel foods.

Download Program

CALL FOR VIRTUAL POSTERS

ILSI SEA Region is pleased to invite virtual poster submissions from academicians and researchers, students, healthcare professionals, government, policy and regulatory authority, and industry innovators. For more details, click the button below:
Download E-Poster Guidelines

Organizer

ILSI SEA Region logo

Collaborators

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Contact

If you have any enquiries on this event, please contact ILSI SEA Region Secretariat at event@ilsisea.org.sg

[post_title] => Symposium: ReThink Protein Needs and Dietary Shift in Southeast Asia – Health, Innovation and Sustainability [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => protein-dietaryshift-southeastasia [to_ping] => [pinged] => [post_modified] => 2023-01-31 02:25:16 [post_modified_gmt] => 2023-01-31 02:25:16 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsisea-region.org/?post_type=event&p=29548 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 1 [current_post] => -1 [in_the_loop] => [post] => WP_Post Object ( [ID] => 29548 [post_author] => 353 [post_date] => 2022-12-04 03:02:23 [post_date_gmt] => 2022-12-04 03:02:23 [post_content] => E-banner_Protein Seminar 02 Click Here to Register

BACKGROUND

New initiatives and research by government agencies, academia, agri-technology and food sectors are reviewing protein needs in the context of production, health and sustainability. Within Southeast Asia, it is timely to re-assess protein sources, requirements and intakes, and to evaluate protein quality in our varied diets. New knowledge on protein science and novel protein sources will inform dietary recommendations, advance innovation and product development, and help address nutritional and sustainability gaps.

This symposium will bring together subject experts, researchers, health professionals, food scientists, government agencies, industry and product innovators to share and discuss the latest from research to development.

REGISTRATION

This 1.5-day symposium will be hosted in a hybrid format (In-person & virtual). 

Registration Rates are as follows:

In-Person
     Industry        S$220.00
     Academia     S$150.00
Virtual                 S$60.00

**Virtual registration is applicable only for participants outside of Singapore.

Registration is open until February 16, 2023, 23:59 SGT.

PROGRAM AND SPEAKERS

DAY 1: Tuesday, February 21, 2023

Session 1: ReLook Protein Science, Requirements and Consumption Impacting Nutrition, Health and Sustainability Expand

Protein Science - Translating the Fundamentals and State-of-the-art Knowledge for Nutrition, Health & Sustainability 

Prof. Paul Moughan, Riddet Institute Fellow Laureate, Massey University, New Zealand

Prof. Paul J. Moughan, Riddet Institute Fellow Laureate at Massey University, New Zealand, graduated PhD from Massey University in the area of mammalian protein metabolism in 1984. His early research career focused on digestive physiology and the mathematical modelling of amino acid digestion and metabolism in monogastric species of animal, especially avian, porcine, feline and human. Over the last 20 years he has led a systematic discovery-based research programme into the effects of diet on gut metabolism and digestion and, amongst other discoveries, is credited with establishing the role of food peptides in influencing gut protein metabolism. He has also made significant contributions to knowledge in the chemical analysis of foods and the development of bioassays of nutrient availability. The latter have had considerable application in practice. He is widely regarded as a world authority on mammalian and human protein metabolism and food evaluation science. He is a world leader in the field of protein quality evaluation.

Food Protein - Evaluating Current Supply, Consumption and Intake Guidance for Gap Identification in SE Asia

Prof. Cecilia Acuin, Associate Professor, Institute of Human Nutrition and Food, University of the Philippines Los Baños, the Philippines

Prof. Cecilia Acuin is an Associate Professor at the Institute of Human Nutrition and Food, University of the Philippines, Los Baños and served as Senior Scientist, lead for Human Nutrition, at the International Rice Research Institute (IRRI), Philippines until May 2020.

Prior to her work at IRRI she was also the Chief Science Research Specialist, Nutritional Assessment & Monitoring Division and Chair, Institutional Ethics Committee at the Food & Nutrition Research Institute (FNRI), Department of Science & Technology, Philippines. In this position, she was responsible for the conduct of the Philippine National Nutrition Surveys, and oversaw nutrition research projects of three Sections: the Nutritional Assessment Section, the Nutritional Statistics and Informatics Section, and the Nutritional Interventions, Evaluation and Policy Section. Her research interests are in the areas of maternal and child health and nutrition, food security, food and health systems and operations research, and risk factors of non-communicable diseases.

Dr. Acuin's involvement in multi-country research initiatives includes the following among many others: as a Member of the International Union of Nutritional Sciences Committee on Nutrition and Anthropology; and as a Consultant and Vice-Chair of the WPRO Regional Advisory Committee on Health Research in the WHO Western Pacific Region. In the Philippines, Dr. Acuin has been the Co-Chair of the Philippine National Health Research System, Research Utilization Committee; Head of the Secretariat of the Universal Health Care (UHC) Study Group; Consultant in various capacities of USAID, UNICEF, World Bank, etc., as well as for academic institutions and local organizations such as the Zuellig Family Foundation among others. She obtained her Ph.D. in Nutrition with minors in Nutritional Epidemiology and Risk Communication from Cornell University, USA.

Session 2: Review and Assess Protein Quality and Dietary Shifts Expand

Assessing Protein Quality of Sustainable Food Sources to Improve Nutrition in Asia

Assoc. Prof. Wantanee Kriengsinyos, Associate Professor, Institute of Nutrition, Mahidol University, Thailand

Dr. Wantanee Kriengsinyos has 20 years of professional experience in clinical nutrition and dietetics. Her current research involves metabolic studies of food products in development of non-communicable diseases (NCDs); body composition and energy expenditure; diet and behavior modification for patients with diet-related chronic diseases; and protein quality and amino-acid metabolism. Over the past 5 years, Dr. Kriengsinyos has also developed experience in nutrition policy and was a part of the team that successfully worked to ban partially-hydrogenated oils in Thailand. She currently leads a promotion project on implementation of healthier food logos to combat NCDs through reduction of sugar, fat, and sodium consumption in the Thai population. Currently, Dr. Kriengsinyos is chair of the Master of Science in Nutrition and Dietetics program at the Institute of Nutrition, Mahidol University. She received a doctorate in Nutritional Sciences at the University of Toronto, Canada, and holds a Registered Dietitian credential from the United States.

Protein Intake, Requirements, and Dietary Shift in SE Asia - Opportunities and Challenges

Prof. Christiani Jeyakumar Henry, Deputy Executive Diretor, Singapore Institute of Food and Biotechnology Innovation, A*STAR, Singapore

Prof. Christiani Jeyakumar Henry is currently the Deputy Executive Director of the Singapore Institute of Food and Biotechnology Innovation (SIFBI) and the director of the Clinical Nutrition Research Centre. He initially trained as a food scientist and subsequently obtained his MSc and PhD in Nutrition from the London School of Hygiene and Tropical Medicine. He was instrumental in the development & launch of the UK's first dedicated Functional Food Centre. Professor Henry has served on several committees including the UK Committee on Medical Aspects of Food & Nutrition Policy (COMA) panel on novel foods, was a board member of the UK Food Standards Agency and was a member of the General Advisory Committee on Science (GACS) of the Food Standard Agency (FSA). He also served as a panel member on the UK Department for International Development (DFID) health and population research committee and was a member of the research panel of the UK Crop post-harvest Technology. He was a Royal Society visiting professor at the Chinese University of Hong Kong & continues to remain a visiting professor at the same university.

Intake of Animal and other Protein Source Foods and the Nutritional Significance on Infants and Young Children in SE Asia

Dr. Umi Fahmida, SEAMEO RECFON, Indonesia

Session 3: Protein and Health - Research and Guidance for Optimal Functional Benefits Expand

Exercise, Nutrition & Muscle Health

Prof. Stuart Phillips, Professor, Department of Kinesiology, McMaster University, Canada

Prof. Stuart Phillips is a Tier 1 Canada Research Chair in Skeletal Muscle Health. He is also the Director of the McMaster University Physical Activity Centre of Excellence. Dr. Phillips has authored more than 350 research papers. In 2018-22 he was named to Clarivate's Highly Cited Researchers list as being in the top 1% of all cited researchers in nutrition and physiology research. Dr. Phillips is a fellow of the American College of Sports Medicine and the Canadian Academy of Health Sciences.

Understanding Protein Homeostasis - Improving Protein Metabolism and Reducing Sarcopenia

Prof Shih-Yin Tsai, Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore

Assistant Professor Shih-Yin Tsai received her Ph.D. in Dr. Gustavo Leone's lab at the Ohio State University (2009), where she studied the mechanisms by which mammalian E2F transcription factors control cell proliferation. She showed the functional redundancy among E2F activators during development and the specific roles of E2F family members during long-term maintenance. After her Ph.D., she did her postdoctoral training in Dr. Brian Kennedy's lab at the University of Washington and continued her research at the Buck Institute. She investigated the role of mTORC1 downstream translation effecter, 4E-BP1, in regulating metabolic homeostasis during the progression of type II diabetes and aging. Since February 2017, she started her lab as an Assistant Professor at the Department of Physiology at the National University of Singapore. Her study focuses on exploring how protein homeostasis in the regulation of muscle health. Using transgenic mouse models and primary 3D in vitro models of skeletal muscle, her lab studies the aging process at molecular levels to provide an explicit picture of muscle aging for potential therapeutic usage.

Protein Quality: Dietary & Nutritional Impacts of Different Protein Sources (virtual presentation)

Dr. Kiran Bains, Department of Food and Nutrition, Punjab Agricultural University, India

Dr. Kiran Bains is presently working as Head, Dept. of Food and Nutrition, PAU, Ludhiana. She has handled 12 adhoc research projects and guided 25 M.Sc. and 9 Ph.D. students. She has worked at Center of Innovative and Applied Bioprocessing (CIAB), Mohali as sabbatical faculty. She has achieved a competitive project funded by Harvest Plus, IFPRI, Washington DC in 2011 on assessment of zinc status of children and women. She has completed three projects funded by World Vegetable Center, Taiwan and a consultancy project funded by UNFPA. She is currently working on a project funded by Nestle India Limited. She has been invited by The World Vegetable Center, Taiwan and Riddet Centre, Massey University New Zealand as visiting fellow in the year 2003 and 2007, respectively. She has represented India at International Workshop to exchange best practices in nutrition awareness programs participated by representatives of 35 countries in 2010 at London, U.K. She had been nominated by government of India to attend Indo New Zealand Workshop on 'Food and Agriculture' at Lincoln University, Christchurch and Massey University, New Zealand in 2011. She has published 125 research papers, 7 book chapters, 14 manual chapters, 5 booklets/pamphlets and 30 popular articles. She has contributed in the development of "Regional adaptation and update of food item based dietary guidelines of National Institute of Nutrition (NIN) with emphasis on cardiovascular diseases. Presently she is convener of Ludhiana chapter of Nutrition Society of India (NSI). Her research activities are mainly focused on micronutrient deficiencies; bioavailability of minerals; energy, protein and iron status of population groups.

Protein & Amino Acids - Optimizing Immunity

Prof. Philip Calder, Professor, Nutritional Immunology, & Head, School of Human Development & Health, University of Southampton, United Kingdom

Prof. Philip Calder is Professor of Nutritional Immunology and Head of the School of Human Development and Health, Faculty of Medicine, University of Southampton, United Kingdom. He obtained his PhD in Biochemistry in 1987 and spent 8 years at the University of Oxford, before his appointment at the University of Southampton in 1995. Prof Calder is an internationally recognised researcher on a) nutritional immunology, and b) metabolism and functionality of fatty acids with an emphasis on the roles of omega-3 fatty acids. He has received many awards and prizes for his work including the Normann Medal (German Society of Fat Science; 2009), the Ralph Holman Lifetime Achievement Award (American Oil Chemists' Society; 2015), the Danone International Prize for Nutrition (2016), the DSM Lifetime Achievement Prize in Human Nutrition (2017) and the European Lipid Science Award (2021).  Prof Calder was President of the International Society for the Study of Fatty Acids and Lipids (2009-2012), Chair of the Scientific Committee of the European Society for Clinical Nutrition and Metabolism (2012-2016), President of the Nutrition Society (2016-2019), and President of ILSI Europe (2019-2021). He was also the Editor-in-Chief of the British Journal of Nutrition (2006- 2013) and is now the Associate Editor of Clinical Science, Journal of Nutrition and Annals of Nutrition and Metabolism. He is currently President of the Federation of European Nutrition Societies.

Protein and Musculoskeletal Health over the Life Course

Prof. Andrea Maier, Centre for Healthy Longevity, Yong Loo Lin School of Medicine, National University of Singapore

Prof. Andrea Maier (1978), a Fellow of the Royal Australasian College of Physicians (FRACP), graduated in Medicine (MD) 2003 from the University of Lübeck (Germany), was registered 2009 in The Netherlands as Specialist in Internal Medicine-Geriatrics and was appointed Full Professor of Gerontology at Vrije Universiteit Amsterdam (The Netherlands) in 2013. She was the head of Geriatrics at the Vrije Universiteit Medical Center from 2012 to 2016. From 2016 to early 2021 Professor Maier served as Divisional Director of Medicine and Community Care at the Royal Melbourne Hospital, Australia, and as Professor of Medicine and Aged Care at the University of Melbourne, Australia. She continued her career at the National University of Singapore as Co-Director of the Centre for Healthy Longevity. Professor Maier's research focuses on unraveling the mechanisms of ageing and age-related diseases. She is heading international longitudinal cohort studies and geroscience interventions. During the last 12 years she has published more than 370 peer-reviewed articles, achieving an H index of 68, spearheading the significant contributions of her highly acclaimed innovative, global, multidisciplinary @Age research group. She is a frequent guest on radio and television programs to disseminate aging research and an invited member of several international academic and health policy committees, including the WHO. She is the past President of The Australian and New Zealand Society for Sarcopenia and Frailty Research, the Founding President of the Healthy Longevity Medicine Society and serves as selected Member of The Royal Holland Society of Sciences and Humanities.

DAY 2: Wednesday, February 22, 2023

Session 4: Future of Protein - Technologies and Value Proposition of Alternative and Complementary Sources Expand

Proteomics and Future of Proteins

CSIRO, Australia (TBC)

Bioprocessing for Innovative Alternative Proteins- Cultivated Meat, Fermentation-derived Products & Plant-based Meat

Dr. Deepak Choudhury, Biomanufacturing Technology, Bioprocessing Technology Institute, A*STAR, Singapore

Dr. Deepak Choudhury is currently a Senior Scientist and Group Leader of Biomanufacturing Technology at Bioprocessing Technology Institute (BTI) A*STAR.  His primary research interests include biomaterials and biofabrication processes for Cellular Ag applications and biomanufacturing biomaterials for regenerative medicine. Dr. Choudhury and his team have published numerous unique insights in the Cultivated meat (CM) field - starting with a cover story article on "The business of cultured meat", which catalogued the various CM companies, meat focus for the first time, funding landscape etc.  The team wrote two more analyses in 2020 to comprehend the nomenclature and impact of 3D printing in CM space.  These were followed up with impactful reviews articulating the state of edible scaffolds, discussions on a developing CM ecosystem as well as the impact of fermentation on this nascent industry in 2021 and 2022, respectively. This also included the very first patentometric analysis of the CM field - Cultured meat-a patentometric analysis.

Dr. Choudhury has also given lectures on Cultivated meat as well as associated biofabrictaion approaches in the new NUS FST module "Introduction to Advanced Meat Alternatives" in the first half of 2022. He has been an active reviewer of numerous recent technical and reviews articles in alternative proteins/cultivated meat space in major journals such as - Nature Food, Future Foods, Critical Reviews in Food Science and Nutrition, Trends in Biotechnology, Trends in Food Science and Technology etc.  He is also part of the working group under the EASAC (the European Academies' Science Advisory Council) Biosciences Programme to contribute his insights on alternative proteins/cultivated meat as part of a programme "Meat Alternatives."

Over the years, Dr Choudhury has secured competitive grants worth S$4 Mil and has filed four patent applications and has >30 publications.  His first patent on creating a platform for cell alignment/ differentiation has been licensed.  He is one of the recipients of the 1st Alternative Protein Seed Challenge under the Singapore Food Story (SFS) R&D Programme, as well as a Co-Investigator of Centre of Innovation for Sustainable banking and production of cultivated Meats (CRISP Meats), also funded by SFS. Dr Choudhury aspires to be a technopreneur, bringing the impact of his research to society.

Alternative and Complementary Proteins in the Food Chain- Technologies and Solutions for the New Agro and Food Industry and its Impact on the Region

(TBC)

From Protein Nutrition to Sustainability and Life Cycle Assessment

Prof. Sarah McLaren, School of Agriculture and Environment, Massey University, New Zealand

Session 5: Innovations to Meet Consumer Acceptance and Regulatory Science Development Expand

Novel Alternative and Complementary Protein Innovations:

Introduction to Multi-Institution Collaborative Project - Protein for Singapore (P4S)

Dr. Stefan Klade, Research & Innovation, Proteins4Singapore, Singapore

Dr. Stefan Klade is responsible for efficient and effective research program execution and entrepreneurship support at TUMCREATE and establishes a research platform for the advancements of Singapore's food studies. Since 2022, Dr. Klade coordinates Proteins4Singapore, a comprehensive and collaborative research project on alternative protein production in Singapore. The consortium comprises several international institutions of higher learning and combines the expertise of globally leading food and life scientists.

After training and a position as culinary chef, Dr. Klade studied food chemistry at Technical University of Munich (TUM) in Weihenstephan, Freising. He researched on bitter compounds in coffee beverages with Prof. Thomas Hofmann until 2016 to achieve his doctoral title. Having established project and science management systems at the TUM Chair of Food Chemistry and Molecular Sensory Science, Dr. Klade transitioned to TUM ForTe, Office for Research and Innovation as a Science Manager for Life Sciences in 2020. Since 2023, his careers in culinary arts and food science combine with the experience in project and science management to produce a strong profile for TUMCREATE's research and innovation portfolios.

Bridging the Organoleptic, Taste and Nutrition Gaps

Prof. Corinna Dawid, Chair, Food Chemistry and Molecular Sensor Technology, School of Life Science, Technical University of Munich, Germany

Prof. Corinna Dawid focuses on the screening, identification and quantification of bioactive, sensory active and techno-functional natural compounds in food and plant raw materials as well as their human metabolism. She has a special focus on metabolites that are upregulated by abiotic and biotic stress factors in crops.

After her studies of food chemistry at the University of Münster, Prof. Dawid started her doctoral studies with Prof. Dr. Thomas F. Hofmann in Münster. In 2007, she followed her doctoral supervisor to the Weihenstephan Science Centre of the TUM where she completed her doctorate and did a postdoctoral research. During a research stay at the Chulalongkorn University in Bangkok, she was instrumental in establishing the Institute for Molecular Sensor Technology. Back in Munich, she began her habilitation with studies on stress resistance in plants. After the appointment of Hofmann as President of the TUM, Prof. Dawid took over the provisional leadership of the Chair of Food Chemistry and Molecular Sensor Technology. Since 2020, she is also a member of the ZIEL Institute for Food and Health and deputy director of the Bavarian Centre for Biomolecular Mass Spectrometry (BayBioMS).

Improving functionality of plant proteins - Opportunities and Challenges

Dr. Shaun Sim, Singapore Institute of Food and Biotechnology Innovation, A*STAR, Singapore

Dr. Shaun Sim is a Senior Research Fellow at A*STAR's Clinical Nutrition Research Centre (CNRC). He received his Ph.D in Food Engineering at Cornell University and his B.A. (Hons.) in Chemistry from the University of Cambridge. Sim is developing innovative food science for constructing future foods and ingredients with nutritional advantages. His team focuses on plant-based proteins and fats; egg and dairy alternatives; high-pressure processing and other novel technologies. Some products developed by his group include high-protein plant-based yoghurts and pastries made using healthier plant-based solid fats.

Novel / Alternative and Complementary Proteins: Safety and Regulatory Considerations & Compliance

Dr. Benjamin Smith, Director, Singapore Future Ready Food Safety Hub (FRESH), Singapore Institute of Food and Biotechnology Innovation, A*STAR, Singapore

Assoc. Prof. Benjamin Smith is Director of the Future Ready Food Safety Hub (a joint initiative between A*STAR, Singapore Food Agency (SFA) and Nanyang Technological University (NTU)) and the Lead for the Human Safety Platform at A*STAR's SIFBI. As a risk assessor and toxicologist who has worked across industry, academia and government, he is a strong proponent of collaborative research and the importance of embedding safety across the entire food chain. His work at A*STAR has seen him involved in the development of 2 ecosystem wide platforms aimed at bringing together Singapore's governmental agencies, the Institutes of Higher Learnings (IHLs) and industry partners to support Singapore's growing food and consumer product industries. His current research interests extend across a range of different areas including gastrointestinal toxicology, dietary intake, risk-benefit frameworks, and the integration of human relevant and socially responsible safety methodologies into the regulatory approval processes for new ingredients and novel foods.

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