2020
Seminar on Food Additives : A Closer Look at Flavors
24/11/2020
Hanoi, Vietnam
Webinar on Physical Activity Status, Assessment and Promotion
19/11/2020
GoToMeeting, GoToMeeting
Webinar on The Safety, Benefit and Uses of Low/No Calorie Sweeteners
04/11/2020
Jakarta, Indonesia
2nd National Workshop on Nutrient Profiling in Indonesia
02/11/2020
Jakarta, Indonesia
Virtual Conference on Whole Genome Sequencing
28/10/2020 – 29/10/2020
Sydney, Australia
Whole Genome Sequencing for Better Public Health and Food Safety Outcome
- 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 IssuesDr. 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 SubstancesDr. 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 PerspectivesDr. 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 ConsumersMs. 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
Mr. Geoffry Smith
Prof. Le Thi Hop
Dr. YongXiang Fan
Mr. Nguyen Xuan Truong
Dr. Anton Apriyantono
Dr. Sean Taylor
Dr. Barry Fields
Dr. Juergen Schnabel
Ms. Kok Sian Ng
Ms. Lorraine Haase
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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Find out more
Summary Report is now available! Click the button on the right to download the report.
Download Report-
Oct 18, 2020
Session 1: An introduction to Low/ No-Calorie Sweetener
- LNCS Program and Regulation in Indonesia
Dr. Dra. Sutanti Siti Namtini, Apt, Ph.D, Director, BPOM Processed Food Standardization, Indonesia - Global Perspective on LNCS: Scientific Approach & Safety Assessment of LNCS
Dr. Ashley Roberts, President, ARToxicology Inc., Canada (*tbc) - Managing the Safety Risk of LNCS
Prof. Purwiyatno Hariyadi, Vice-Chair, Codex / Professor, Bogor Agricultural University, Indonesia
- LNCS Program and Regulation in Indonesia
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Oct 18, 2020
LNCS Benefits for Health and Product Innovation/ Reformulation
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- Science Evidence-Based Support: Impact of LNCS and the Health Outcomes
Dr. John Sievenpiper, Associate Professor, University of Toronto, Canada - The Role of LNCS for Product Reformulation & Innovation
Mr. Adhi S. Lukman, Chairman, GAPMMI, Indonesia - Discussion
LNCS Challenge & Opportunity;
How to address/connect the risk assessment and risk management of LNCS in Indonesia
- Science Evidence-Based Support: Impact of LNCS and the Health Outcomes
- Summary and Next Steps
Prof. Dedi Fardiaz, Professor, SEAFAST Center, Bogor Agricultural University, Indonesia
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MEET THE SPEAKERS
Dr. Puspo Edi Giriwono
Dr. Dra. Sutanti Namtini
Dr. Ashley Roberts
Prof. Purwiyatno Hariyadi
Prof. Dedi Fardiaz
Dr. John Sievenpiper
Mr. Adhi S. Lukman
Dr. Emran Kartasasmita
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Oct 18, 2020
2nd National Workshop on Nutrient Profiling in Indonesia (By Invitation Only)
Moderator: Dr. Puspo Edi Giriwono, IPB University, Indonesia
- Opening and Welcome
Ms. Pauline Chan, ILSI SEA Region, Singapore & Mrs. Rita Endang, National Agency for Drug and Food Control (BPOM), Indonesia - Current Implementation of Nutrition Profile & HCL
Dr. Sutanti Siti Namtini, BPOM, Indonesia - Strategies on Low Sugar, Salt and Fats for NCD Prevention - Current Progress in Indonesia
Dr. Ratna Budi Hapsari, Ministry of Health (MOH), Indonesia - Update on Healthier Choice Symbol (HCS) Program Recategorization and Implementation
Ms. Charissa Lim, Health Promotion Board (HPB), Singapore - Status Update on Thailand HCL Implementation
Prof. Visith Chavasit, Institute of Nutrition, Mahidol (INMU), Thailand - Industry’s Challenge & Opportunity in Meeting the HCL Criteria for Instant Noodle & RTD Beverage
Mrs. Susana, Indonesian Food & Beverage Association (GAPPMI), Indonesia & Mr. Triyono Prijosoesilo, Beverage Industry Association (ASRIM), Indonesia - Consumer Awareness on Label & Healthier Choice Product
Dr. Megawati Simanjuntak, IPB University, Indonesia
- Opening and Welcome
Who Should Join? (By Invitation Only)
- Government Officers
- Academia
- Industry Representatives
- Consumers
Meet the Moderator and Speakers
Ms. Pauline Chan
Director, Scientific Programs, ILSI SEA Region, Singapore
Mrs. Rita Endang
Deputy of Processed Food Control, BPOM, Indonesia
Biography
Dr. Puspo Edi Giriwono
Assistant Professor, Institut Pertanian Bogor (IPB) University, Indonesia
Biography
Dr. Sutanti Siti Namtini
Director of Processed Food Standardization, BPOM, Indonesia
Biography
Dr. Ratna Budi Hapsari
Head of Subdirectorate, NCD Prevention and Control, Ministry of Health (MOH), Indonesia
Biography
Ms. Charissa Lim
Manager, Division of Research and Surveillance, Health Promotion Board (HPB), Singapore
Biography
Prof. Visith Cavasith
Faculty Member, Institute of Nutrition, Mahidol University, Thailand
Biography
Mrs. Susana
Technical Regulatory Affair Team, Indonesian Food & Beverage Association (GAPPMI), Indonesia
Biography
Mr. Triyono Prijosoesilo
Chairman, Beverage Industry Association (ASRIM), Indonesia
Biography
Dr. Megawati Simanjuntak
Lecturer, Department of Family and Consumer Sciences, Faculty of Human Ecology, IPB University, Indonesia
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Whole Genome Sequencing (WGS) is becoming an essential tool in public health and food safety whether used for precision identification of virulent pathogens and food microbial contaminants, understanding genetic changes in pathogens, forensic tracing of public health incidents and food borne illness outbreaks, or developing preventive strategies.
This conference, run over 2 consecutive afternoon sessions, considers the key question - ‘How can this powerful technology further protect public health and address food safety concerns in the 21st century?’ You will hear from leading scientists using WGS daily, in their research and development work. Practitioners will present case studies showing how these evolving technologies can be productively used by industry to inform food safety practice and mitigate food safety risks to protect public health.
International Life Sciences Institute SEAR Australasia (ILSI), the New Zealand Food Safety Science and Research Centre and AIFST are collaborating to showcase the latest in WGS science and implementation practice. Drawing on international expertise and Australasia’s leading researchers and industry practitioners, this conference will not only bring to you the latest science, it will reveal the enormous potential of WGS technology when applied to the critical matters of public health and food safety.
What areas will be covered?➢ What is WGS? The science essentials of WGS and its role in improving public health and food safety.
➢ How to communicate WGS findings to stakeholders? Key messaging to industry, government, consumers, information flow during a food safety event.
➢ How is it being used today? Speakers will present case studies from public health and the food industry and will discuss how these technologies have been used in both settings.
➢ What are the regulatory implications? A panel will discuss the national, international, legal, and data implications of using this technology.
Who is it for? This conference is a must for professionals from the public health and food industry, science, academia, and government.
Program
Session 1 : October 28, 2020; 12:30PM - 14:45PM Sydney Time (GMT +10)Using Whole Genome Sequencing (WGS) for Better Food Safety and Public Health
Session 2 : October 29, 2020; 12:30PM - 14:45PM Sydney Time (GMT +10)Applying WGS and Communicating to Stakeholders
Click here to download program
Speaker Biographies
Click here to download speaker biographiesRegistration
For ILSI / AIFST/ NZIFST/ NZFSSRC Members
AUD $60 per sessionor
AUD $100 for both sessions
For Non-members
AUD $75 per sessionor
AUD $120 for both sessions
Students / Graduate Members
AUD $30 per sessionor
AUD $50 for both sessions
**Please contact aifst@aifst.com.au for a discount code when you show proof of student status.
Click Here to Register for Session on Oct 28, 2020 Click Here to Register for Session on Oct 29, 2020 Click Here to Register for Both SessionsIf you have any inquiry, kindly contact Dr. Janet Gorst at admin@ilsi.org.au.
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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 IssuesDr. 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 SubstancesDr. 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 PerspectivesDr. 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 ConsumersMs. 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
Mr. Geoffry Smith
Prof. Le Thi Hop
Dr. YongXiang Fan
Mr. Nguyen Xuan Truong
Dr. Anton Apriyantono
Dr. Sean Taylor
Dr. Barry Fields
Dr. Juergen Schnabel
Ms. Kok Sian Ng
Ms. Lorraine Haase
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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