Upcoming Events
Science Symposium: ReThink Food Reformulation – Advancing the Nutrition and Health Agenda in Southeast Asia
23/04/2025
Bangkok, Thailand
- Food Reformulation for Better Nutrition and Health - Harnessing Science and Innovation for Policy, Products and Consumer Guidance
Dr Pavinee Chinachoti, International Union of Food Science and Technology (IUFoST), Thailand - ASEAN Roadmap on Food Reformulation (ASEAN Health Cluster 1 initiative)
Dr Fatcha Nuraliyah, ASEAN Health Cluster 1 / Ministry of Health, Indonesia (Virtual) - Challenges and Opportunities in the Regulatory Landscape to Promote Food Reformulation
Dr E-Siong Tee, Southeast Asia Public Health Nutrition Network (SEA-PHN), Malaysia - Stakeholders Engagement and Approaches for Food Reformulation - Country Examples
I. Thailand initiatives
Dr Tipvon Parinyasiri, National Food Committee, Food and Drug Administration, Thailand
II. Singapore Approaches
Dr Eunice Pang, Health Promotion Board (HPB), Singapore
10:45 - 11:10 hr Morning Refreshment Break Presenters' Details
Session 1: Policies, Regulations and Country Initiatives on Food Reformulation (8:30 - 11:10 hr)
Assoc Prof Dr Emorn Udomkesmalee, Mahidol University, Thailand
Dr Emorn Udomkesmalee is the Senior Advisor and Former Director of the Institute of Nutrition, Mahidol University, Thailand. She holds a current position of Adjunct Associate Professor in the Department of International Health, Bloomberg School of Public Health, Johns Hopkins University, USA. Internationally, she's the former Board Chair of IFPRI; former Member of the Board of Directors of the Micronutrient Forum, as well as Sight and Life Board of Trustees. She currently serves on the Standing Advisory Group on Nuclear Applications (SAGNA)-International Atomic Energy Agency (IAEA); Paris Peace Forum-Independent Expert Panel - Nutrition for Growth Summit (N4G) 2025; the Country Working Group of the Standing Together for Nutrition (ST4N) Consortium; Technical Advisory Group for Global Anemia Exemplars; Scientific Committee of Agriculture, Nutrition and Health Academy; International Life Sciences Institute (ILSI) Global Board; Vanguard Committee of ILSI's project on Applications of Globally Harmonized Nutrients, as well as Scientific Director of ILSI Southeast Asia Region. At national level, she holds the position of the Former Eminent Panel member under the National Policy Council on Higher Education, Science, Research and Innovation; Chair of Sub-Committee on Agriculture and Nutrition, Office of Atoms for Peace (Thailand), as well as Board of Directors-Ajinomoto Foundation/Thailand. Her research interests include micronutrients, efficacy of food-based interventions, as well as maternal and child nutrition policy and program implementation. She received her Ph.D. in nutritional biochemistry and metabolism from Massachusetts Institute of Technology (MIT), USA in 1985. Her post-doctoral training was at the Vitamin and Mineral Nutrition Laboratory, Beltsville Human Nutrition Research Center, USDA, Beltsville, Maryland, USA (1987).
Dr Pavinee Chinachoti, International Union of Food Science and Technology (IUFoST), Thailand
Dr Pavinee Chinachoti received her Ph.D. in Food Science from University of Illinois. At the University of Massachusetts (Amherst), she pioneered the study of water mobility in foods that impacts microbial activity, staling mechanisms, lipid oxidation, and MREs shelf-life. In 2003, she became the founding Chair of Product Science group at Hill's Pet Nutrition, Inc., where she led some functional ingredient projects such as fish oil, probiotics, palatability, encapsulation, and chitosan etc. She became Dean and Director of NFF R&D Center at PSU, Thailand. She is now active in FDA's regulatory aspects of health claims. She is the current IUFoST's President-Elect.
Dr Fatcha Nuraliyah, Ministry of Health, Indonesia / ASEAN Health Cluster1, Indonesia
Dr Fatcha Nuraliyah is the Deputy Director of brain disorders, heart and blood vessel diseases, Directorate of Non-communicable Diseases. Her work program includes the management of stroke, hypertension, heart and chronic kidney disease, starting from prevention, screening, diagnosis to treatment. Prevention activities include controlling the consumption of sugar, salt, and fat, including the preparation of regulations, implementation and monitoring evaluation.
Dr E-Siong Tee, Southeast Asia Public Health Nutrition Network (SEA-PHN), Malaysia
Dr E-Siong Tee is currently a Nutrition Consultant for TES NutriHealth Strategic Consultancy. He was Head of the Cardiovascular, Diabetes and Nutrition Research Centre of the Institute for Medical Research in Kuala Lumpur, Malaysia, until his retirement in February 2002, after serving for 30 years. He was President of the Nutrition Society of Malaysia (NSM) till March 2024. In this capacity, he has led the implementation of various community nutrition promotion programs including the Nutrition Month Malaysia programme since 2002. Dr Tee is a member of several Technical Working Groups of the Ministry of Health Malaysia, including the committees related to Malaysian Food Regulations and Codex Alimentarius. He initiated the formation of the Southeast Asia Public Health Nutrition (SEA-PHN) Network in 2014 and is the current Chairman of the Network. He is also Vice-President of the Federation of Asian Nutrition Societies (FANS).
Dr Eunice Pang, Health Promotion Board (HPB), Singapore
Session 2: Scientific Evidence for Improving Public Health through Food Reformulation (11:10 AM - 14:00 hr)
Session Chair:Mr Geoffry Smith, ILSI SEA Region, Singapore
Featuring the following speakers and presentations:
- Pre- and Probiotics - Potential for Positive Health Status and Disease Outcome
Prof Patricia Conway, Nanyang Technological University, Singapore - Effectiveness and Emerging Aspects of Micronutrient Fortification in National Fortification Programs (TBC)
Dr Imelda Angeles-Agdeppa, Scientist IV and Board Member of Nutrition and Dietetics - Professional Regulations Commission, Philippines - Innovations in Food Reformulation: Leveraging Bioactive Compounds for Better Health Outcomes
Professor Ts Dr Bey Hing Goh, Sunway University, Malaysia
12:25 - 14:00 hr Lunch Break Presenters' Details
Session 2: Scientific Evidence for Improving Public Health through Food Reformulation (11:10 AM - 14:00 hr)
Mr Geoffry Smith, ILSI SEA Region
Mr. Geoffry Smith is President of ILSI Southeast Asia Region based in Singapore, and a Representative of the branch to the ILSI Global Assembly. He is also the Chairman of the Essential Micronutrients Foundation, a non-profit organization which addresses micronutrient deficiencies globally as a public health issue. In addition, he is Director of Nutrition Strategies International which deals with food and nutrition issues in developing countries. Mr. Smith serves as a member of the editorial board of the journal Food and Nutrition Bulletin. Prior to his current positions, Mr. Smith was the Global Director, Health Chelates for Akzo Nobel Functional Chemicals, and directed the global business for these compounds in food and nutrition as well as pharmaceutical applications. He was responsible for the global project within Akzo Nobel addressing iron deficiency anemia.
Prof Patricia Conway, Singapore Centre for Environmental Life Sciences Engineering, Singapore
Prof Patricia Conway is Visiting Professor of the Singapore Centre for Environmental Life Sciences Engineering (SCELSE), Singapore and CEO of PC Biome Pte Ltd. She was Professor at the School of Chemical and Biomedical Engineering and in the Nanyang Technological University (NTU) Food Technology Centre, NTU. She has extensive research and industry R&D experience, including authorship on over 100 scientific papers in international journals, monographs or book chapters, and numerous plenary or keynote lectures at international meetings. She is inventor on over 20 patent applications and Principal Investigator on grants in Sweden, Australia and Singapore. Prof Conway's research interests are gastrointestinal microbiology, functional foods including probiotics and prebiotics. She has a particular focus on bacterial colonization of the gastrointestinal tract and mechanisms of bacterial adhesion, pathogen inhibition and immune modulation in animals and humans in order to develop ways of modulating the microbiome for health.
Dr Imelda Angeles-Agdeppa, Scientist IV and Board Member of Nutrition and Dietetics - Professional Regulations Commission, Philippines
Dr Imelda Angeles- Agdeppa is a Career Scientist IV and the Immediate Past Director of the Department of Science and Technology, Food and Nutrition Research Institute (DOST-FNRI). She is currently a Board Member of the Professional Regulations Commission, Board of Nutrition and Dietetics. She is also a consultant of the International Food Policy Research Institute, under the Better Diet and Nutrition Project. As a scientist, she managed and led several National Nutrition Surveys, the goldmine of data for scientific bases of laws and policies. Her significant accomplishments as project leader of numerous types of research are those translated into laws and policies. Some of the manuals she developed are used by hospitals and universities. She has also published numerous papers in peer reviewed journals. As a director, she continued positioning the relevance of the institute to other government, non-government, and international development agencies, gaining the institute's recognition both in the national and global arena. This has paved the way for more networks and collaborations at the national and international levels. She plays a critical role in shaping the standards of the nutrition and dietetics profession as a current member of the Board of Nutrition and Dietetics. Dr. Agdeppa completed her M.Sc. in Nutrition from the Southeast Asian Ministers of Education for Tropical Medicine (SEAMEO-TROPMED) Regional Center for Community Nutrition University of Indonesia and Ph.D. in Community Nutrition as cum laude in the same university. She has been a short-term consultant in BAPPENAS, Indonesia and National Institute of Nutrition, Hanoi, Vietnam, as well as WHO addressing the problem on anemia. She received numerous awards. As an accomplished scientist, she is currently conducting several researches with a private agency. She continues to advocate that proper nutrition is both economic and social issues.
Prof Ts Dr Bey Hing Goh, Sunway University, Malaysia
Professor Ts Dr Goh Bey Hing's research centers on exploration of the biofunctionality of molecules and pharmacology. With a prolific record of 200+ publications, his research encompasses fundamental studies, as well as collaborations with industries and healthcare sectors. Notably, he holds the distinction of being the first Malaysian on The Advisory Board of The International Natural Product Sciences Taskforce (INPST). Additionally, he is esteemed as a Chartered Biologist by the Royal Society of Biology, United Kingdom, and has been recognized as one of the Top 10 Outstanding Young Malaysians by Junior Chamber International, Malaysia's Research Star Award by Clarivate-Ministry of Higher Education Malaysia & Top Research Scientists Malaysia by Academy Sciences Malaysia, recognizing his significant contributions to research, education, and community.
Session 3: Science and Innovations in Food Reformulation for Consumer Acceptance (14:00 - 15:40 hr)
Session Chair:Dr Anadi Nitithamyong, Institute of Nutrition, Mahidol University, Thailand
Featuring the following speakers and presentations:
- Role of Processing and Processed Food in Reformulation Towards Healthier Diet
Prof Purwiyatno Hariyadi, IPB University, Indonesia - Sensory and Physiological Science - Understanding Food Matrix for Reformulation and Innovation
Prof Chen Jianshe, SIFBI, Singapore (Virtual) - Industry Innovations on Food Reformulation for Consumer Acceptance
I. Dr Pojjanee Paniangvait, Thai President Foods PCL, Thailand
II. Dr Apiporn Adulpichit, Unilever South East Asia, Thailand
III. Ms Sek Yow Soo, Ace Canning Corporation, Malaysia
15:25 - 15:40 hr Q&A
Presenters' DetailsSession 3: Science and Innovations in Food Reformulation for Consumer Acceptance (14:00 - 15:40 hr)
Prof Purwiyatno Hariyadi, IPB University, Indonesia
Prof Purwiyatno Hariyadi is a Professor in Food Processing and Engineering at the Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (formerly known as Bogor Agricultural University), Indonesia. He was the Director of Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University. Prof Hariyadi was also the Vice Dean of Faculty of Agricultural Engineering and Technology (1995 to 2000) and the Head of the Department of Food Science and Technology (2000 to 2004) at Bogor Agricultural University, Indonesia. He is actively involved with many professional organizations, including the Institute of Food Technologist (IFT) and Institute for Thermal Process Specialist (IFTPS). Prof Hariyadi has been consulting for the Government Agencies (National Agency for Drug and Food Control and Ministry of Agriculture), as well as for food industries. His research interests are (i) post-harvest handling and processing, especially for palm oil, and (ii) food processing and engineering, especially on sterilization, pasteurization and aseptic processing/packaging, including irradiation of foods. In 2012, he was elected to the Indonesian Academy of Sciences as a member of the Commission of Engineering Sciences, and In 2016, Prof Hariyadi was elected to the International Academy of Food Science and Technology (IAFoST - IUFoST). He is also a member of the CODEX National Committee since 2010, and served as the Vice-Chair of Codex Alimentarius Commission from 2017- 2021. He was the president of the Indonesian Palm Oil Society (2005-2009) and the President of the Indonesian Association of Food Technologist (IAFT) for two periods (2006-2008; and 2008-2010). Prof Hariyadi is also the Chief Editor of the monthly magazine of FOODREVIEW Indonesia. He received his Ph.D. in Food Chemistry (with minor in Chemical Engineering) from the University of Wisconsin-Madison (1995).Prof Chen Jianshe, SIFBI, Singapore
Prof Jianshe Chen is a Senior Principal Scientist and head of the Division of Food and Sensory Science at Singapore Institute of Food and Biotechnology (SIFBI), A*Star. Prof Chen is an elected fellow of the International Academy of Food Science and Technology, an honorary professor at Massey University and a visiting professor at the University of Leeds. He serves as the Editor-in-Chief of the Journal of Texture Studies and Senior Editor of the Journal of Future Foods. Prof Chen pioneered research of food oral processing and is one of the world-leading researchers in this area. Since 2019, Prof. Chen has been continuously ranked as the world top 2% most influential scientists and among the top 100 most influential food scientists. He has published over 200 peer reviewed research papers and edited seven books in areas of food oral processing and food texture, with an h-index 59 and i10-index 170.Dr Pojjanee Paniangvait, Thai President Food, Thailand
Dr Pojjanee Paniangvait serves as Vice President for Thai President Foods, Plc. and a MD for President Flour Mills Co., Ltd. Thailand. She holds a Ph.D. and a Master Degree from University of California, Davis, USA, a Master of management from SASIN School of Management Chulalongkorn University, and a Bachelor's Degree in Biochemistry from Chulalongkorn University, Thailand. Dr Paniangvait is responsible for research and development, as well as technology aspect of the production and quality system and engaging in developing new products and business opportunity for the Thai President Foods Group of companies. With more than 30 years of experience, she is an active member and a board of director for Federation of Thai Industry Food and Beverage Processing Club and a director for Food Science and Technology Association of Thailand (FoSTAT). Dr Paniangvait is also a board member of President Bakery, Plc. - the biggest retail bakery in Thailand.Dr Apiporn Adulpichit, Unilever South East Asia
Sek Yow Soo, Ace Canning, Malaysia
Sek Yow Soo is a nutritionist with a strong background in health and nutrition campaigns. She serves as the Head of Nutrition Unit at Ace Canning Corporation, a leading Malaysian beverage manufacturer, where she leads health and nutrition initiatives through collaborations with healthcare professionals, hospitals, academicians and scientific organizations. She also advises R&D and marketing departments with science-based nutrition information to ensure that the products and communication materials are accurate and aligned with evidence-based nutrition.Session 4: Panel Discussion - Advancing an Effective Agenda for Food Reformulation to Optimize Nutrition and Meet Consumer Demand (15:40 - 16:30 hr)
Moderator:TBC
Panelists:
- Dr Nattasuda Taephant, Chulalongkorn University, Thailand
- Dr Pichet Itkor, Food and Beverage Industry Club, The Federation of Thai Industries, Thailand
- Dr E-Siong Tee, SEA-PHN, Malaysia
- Prof Christiani Jeyakumar Henry, Former Director, Clinical Nutrition Research Centre A*Star, Singapore
- Dr Rewadee Chongsuwat, Mahidol University, Thailand
Mr Geoffry Smith, ILSI SEA Region, Singapore
16:40 hr End of symposium & refreshment
Presenters' DetailsSession 4: Panel Discussion - Advancing an Effective Agenda for Food Reformulation to Optimize Nutrition and Meet Consumer Demand (15:40 - 16:30 hr)
Dr Nattasuda Taephant, Chulalongkorn University, Thailand
Dr Nattasuda Taephant is the Dean of the Faculty of Psychology at Chulalongkorn University. She received her B.Sc. in Psychology from Kasetsart University, her M.A. in Counseling Psychology from Chulalongkorn University, and her Ph.D. in Counseling from Oregon State University. She has been actively involved in enhancing psychological services for the Thai community over the past 10 years. Her research interests lie primarily in the areas of positive psychology, multicultural counseling, and Eastern psychology. She is the President-elect of the Thai Counseling Psychology Association. She also serves as the Director of the Thailand Institute for Mental Health Sustainability and Co-Chair of Sensory Science for Better Well-being.
Dr Pichet Itkor, Food and Beverage Industry Club, The Federation of Thai Industries, Thailand
Dr Pichet Itkor possesses extensive expertise in food regulatory science, food safety management, international food standards, and pediatric nutrition. Throughout his career, he had served prominent positions, including the Government and External Affairs Director and ASEAN Health Policy Director at Mead Johnson Nutrition (Thailand) Ltd, under Reckitt Benckiser Ltd. Prior to this, he worked as the Scientific and Regulatory Affairs Manager for Coca-Cola Southeast and West Asia. Dr Itkor began his professional journey at Ajinomoto Co. (Thailand) Ltd, where he started as a technician in the amino acid manufacturing plant before being appointed as the Scientific and Regulatory Affairs Manager. Currently, Dr Itkor serves as the Secretary General of the Food and Beverage Industry Club, under the Federation of Thai Industries. In this capacity, he represents the food industries in engagements with the Thailand Food and Drug Administration (FDA) on food safety management and collaborates with the Thailand Codex Focal Point, the Office of Agricultural Commodities and Food Standards Bureau (ACFS), on international food standards. In addition to his primary role, Dr Itkor is the Executive Director of the Pediatric Nutrition Manufacturers Association and a special advisor to Ajinomoto Sales (Thailand) Ltd. Dr Itkor holds a Bachelor of Science in Biochemistry and a Master of Science in Biotechnology from Chulalongkorn University, Thailand. He also earned a Doctorate in Biological Chemistry from Nagoya University, Japan.
Dr E-Siong Tee, Southeast Asia Public Health Nutrition Network (SEA-PHN), Malaysia
Dr E-Siong Tee is currently a Nutrition Consultant for TES NutriHealth Strategic Consultancy. He was Head of the Cardiovascular, Diabetes and Nutrition Research Centre of the Institute for Medical Research in Kuala Lumpur, Malaysia, until his retirement in February 2002, after serving for 30 years. He was President of the Nutrition Society of Malaysia (NSM) till March 2024. In this capacity, he has led the implementation of various community nutrition promotion programs including the Nutrition Month Malaysia programme since 2002. Dr Tee is a member of several Technical Working Groups of the Ministry of Health Malaysia, including the committees related to Malaysian Food Regulations and Codex Alimentarius. He initiated the formation of the Southeast Asia Public Health Nutrition (SEA-PHN) Network in 2014 and is the current Chairman of the Network. He is also Vice-President of the Federation of Asian Nutrition Societies (FANS).
Prof Christiani Jeyakumar Henry, Former Director, Clinical Nutrition Research Centre A*Star, Singapore
Professor Jeyakumar Henry was the founding Director of the Clinical Nutrition Research Centre, A*Star, Singapore (2011-2023) and the Functional Food Centre in Oxford, UK. He has made a substantial contribution in melting food science and nutrition in this region and globally. Trained initially as a Food Scientist, he obtained his M.Sc. and Ph.D. in Human Nutrition from the London School of Hygiene and Tropical Medicine. He was the Editor-in-Chief of the International Journal of Food Science of Nutrition and Advances in Food and Nutrition Research. He has published over 400 papers (H index 70) and delivered over 440 international lectures. He was a Board member of UK Food Standards Agency, and served as a consultant to UNICEF, FAO, WHO on International Nutrition. Prof Henry is on the Board of Directors of International Life Science Institute Southeast Asia (ILSI-SEA), Board of Governors, International Medical College (Malaysia), and Advisory Board member of Monell Chemical Centre, USA. In 2010, he was awarded the British Nutrition Foundation prize for his outstanding contribution to Food and Nutrition. He was made a Fellow of the International Academy of Food Scientists and Technologists (2012). Prof Henry was recipient of the Institute of Food Technologists (USA ) - W.K. Kellogg International Food Security Award & Lectureship 2019 and the prestigious Niigata International Food Award 2018 known as "Asian World Food Prize". He is currently a member of the IUFoST Task force on Food Processing for Nutrition, Diet and Health. In 2024, he was made a Fellow of the American Society for Nutrition - the highest award in Human Nutritional Science.
Dr Rewadee Chongsuwat, Mahidol University, Thailand Download Tentative Program
Note: Topic and Title of presentations are subject to change upon final confirmation with invited speakers.
WHO SHOULD ATTEND
Food industry professionals, scientists and researchers from academic and research institutions, and representatives from regulatory and government agencies
ORGANIZER
COLLABORATOR
CONTACT
If you have any inquiries, please do not hesitate to contact the following:
ILSI Southeast Asia RegionSingapore
Tel: 65 6352 5220
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BACKGROUND
Across Southeast Asia, the rising prevalence of chronic diseases, such as obesity, diabetes and heart disease, has sparked growing consumer demand for healthier diets. In response, governments are implementing policies and initiatives to increase the availability of healthier food options.
Food reformulation plays a vital role in these initiatives, modifying food and beverage products to improve their nutritional profile, taste, safety and overall quality. The 2021 ASEAN Leaders' Declaration on Food Reformulation has also spurred innovations and increased production of reformulated food products in Southeast Asia, helping its population shift towards healthier, more nutritious and sustainable diets for improved health outcomes.
ILSI SEA Region will organize this one-day symposium to share updates and valuable insights from leading experts and officials from academia, government agencies and the food industry across the region.
Registration Venue Accommodation Registration REGISTRATION RATES
* Note: Local Rates are only for participants residing in Thailand.
Venue
The 1-day symposium will be held at:
Royal Maneeya Ballroom ARenaissance Bangkok Ratchaprasong Hotel
518, 8 Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand Accommodation
Special room rates are available at Renaissance Bangkok Ratchaprasong Hotel for the symposium attendees. Please refer to the rates below:
Deluxe Room - THB4,500R Discovery room - THB5,500
Studio Suite - THB6,500
Kindly use this reservation LINK to book your room reservation.
· The above rates are quoted in Thai THB, per room, per night.· The above rates are inclusive of daily breakfast and internet access in guestrooms
· The above rates are inclusive of 10% service charge and 7% VAT
· The above rates are non-commissionable
· Rates are based on above stated production, should there be a decrease of more than 10% in room number per night, the Hotel reserves the right to re-negotiate the room rate.
· Any increase to the original room block will be based on rate, room type and space availability
· A charge of THB 200.- net per room is applied for Room Drops. The Hotel reserves the right to conduct room drops only to rooms that have been checked-in
· Unless specified herein, bed type will be determined upon group's arrival
TENTATIVE PROGRAM
Session 1: Policies, Regulations and Country Initiatives on Food Reformulation (8:30 - 11:10 hr)
Session Chair:Assoc Prof Dr Emorn Udomkesmalee, Mahidol University, Thailand
Featuring the following speakers and presentations:
- Food Reformulation for Better Nutrition and Health - Harnessing Science and Innovation for Policy, Products and Consumer Guidance
Dr Pavinee Chinachoti, International Union of Food Science and Technology (IUFoST), Thailand - ASEAN Roadmap on Food Reformulation (ASEAN Health Cluster 1 initiative)
Dr Fatcha Nuraliyah, ASEAN Health Cluster 1 / Ministry of Health, Indonesia (Virtual) - Challenges and Opportunities in the Regulatory Landscape to Promote Food Reformulation
Dr E-Siong Tee, Southeast Asia Public Health Nutrition Network (SEA-PHN), Malaysia - Stakeholders Engagement and Approaches for Food Reformulation - Country Examples
I. Thailand initiatives
Dr Tipvon Parinyasiri, National Food Committee, Food and Drug Administration, Thailand
II. Singapore Approaches
Dr Eunice Pang, Health Promotion Board (HPB), Singapore
10:45 - 11:10 hr Morning Refreshment Break Presenters' Details
Session 1: Policies, Regulations and Country Initiatives on Food Reformulation (8:30 - 11:10 hr)
Assoc Prof Dr Emorn Udomkesmalee, Mahidol University, Thailand
Dr Emorn Udomkesmalee is the Senior Advisor and Former Director of the Institute of Nutrition, Mahidol University, Thailand. She holds a current position of Adjunct Associate Professor in the Department of International Health, Bloomberg School of Public Health, Johns Hopkins University, USA. Internationally, she's the former Board Chair of IFPRI; former Member of the Board of Directors of the Micronutrient Forum, as well as Sight and Life Board of Trustees. She currently serves on the Standing Advisory Group on Nuclear Applications (SAGNA)-International Atomic Energy Agency (IAEA); Paris Peace Forum-Independent Expert Panel - Nutrition for Growth Summit (N4G) 2025; the Country Working Group of the Standing Together for Nutrition (ST4N) Consortium; Technical Advisory Group for Global Anemia Exemplars; Scientific Committee of Agriculture, Nutrition and Health Academy; International Life Sciences Institute (ILSI) Global Board; Vanguard Committee of ILSI's project on Applications of Globally Harmonized Nutrients, as well as Scientific Director of ILSI Southeast Asia Region. At national level, she holds the position of the Former Eminent Panel member under the National Policy Council on Higher Education, Science, Research and Innovation; Chair of Sub-Committee on Agriculture and Nutrition, Office of Atoms for Peace (Thailand), as well as Board of Directors-Ajinomoto Foundation/Thailand. Her research interests include micronutrients, efficacy of food-based interventions, as well as maternal and child nutrition policy and program implementation. She received her Ph.D. in nutritional biochemistry and metabolism from Massachusetts Institute of Technology (MIT), USA in 1985. Her post-doctoral training was at the Vitamin and Mineral Nutrition Laboratory, Beltsville Human Nutrition Research Center, USDA, Beltsville, Maryland, USA (1987).
Dr Pavinee Chinachoti, International Union of Food Science and Technology (IUFoST), Thailand
Dr Pavinee Chinachoti received her Ph.D. in Food Science from University of Illinois. At the University of Massachusetts (Amherst), she pioneered the study of water mobility in foods that impacts microbial activity, staling mechanisms, lipid oxidation, and MREs shelf-life. In 2003, she became the founding Chair of Product Science group at Hill's Pet Nutrition, Inc., where she led some functional ingredient projects such as fish oil, probiotics, palatability, encapsulation, and chitosan etc. She became Dean and Director of NFF R&D Center at PSU, Thailand. She is now active in FDA's regulatory aspects of health claims. She is the current IUFoST's President-Elect.
Dr Fatcha Nuraliyah, Ministry of Health, Indonesia / ASEAN Health Cluster1, Indonesia
Dr Fatcha Nuraliyah is the Deputy Director of brain disorders, heart and blood vessel diseases, Directorate of Non-communicable Diseases. Her work program includes the management of stroke, hypertension, heart and chronic kidney disease, starting from prevention, screening, diagnosis to treatment. Prevention activities include controlling the consumption of sugar, salt, and fat, including the preparation of regulations, implementation and monitoring evaluation.
Dr E-Siong Tee, Southeast Asia Public Health Nutrition Network (SEA-PHN), Malaysia
Dr E-Siong Tee is currently a Nutrition Consultant for TES NutriHealth Strategic Consultancy. He was Head of the Cardiovascular, Diabetes and Nutrition Research Centre of the Institute for Medical Research in Kuala Lumpur, Malaysia, until his retirement in February 2002, after serving for 30 years. He was President of the Nutrition Society of Malaysia (NSM) till March 2024. In this capacity, he has led the implementation of various community nutrition promotion programs including the Nutrition Month Malaysia programme since 2002. Dr Tee is a member of several Technical Working Groups of the Ministry of Health Malaysia, including the committees related to Malaysian Food Regulations and Codex Alimentarius. He initiated the formation of the Southeast Asia Public Health Nutrition (SEA-PHN) Network in 2014 and is the current Chairman of the Network. He is also Vice-President of the Federation of Asian Nutrition Societies (FANS).
Dr Eunice Pang, Health Promotion Board (HPB), Singapore
Session 2: Scientific Evidence for Improving Public Health through Food Reformulation (11:10 AM - 14:00 hr)
Session Chair:Mr Geoffry Smith, ILSI SEA Region, Singapore
Featuring the following speakers and presentations:
- Pre- and Probiotics - Potential for Positive Health Status and Disease Outcome
Prof Patricia Conway, Nanyang Technological University, Singapore - Effectiveness and Emerging Aspects of Micronutrient Fortification in National Fortification Programs (TBC)
Dr Imelda Angeles-Agdeppa, Scientist IV and Board Member of Nutrition and Dietetics - Professional Regulations Commission, Philippines - Innovations in Food Reformulation: Leveraging Bioactive Compounds for Better Health Outcomes
Professor Ts Dr Bey Hing Goh, Sunway University, Malaysia
12:25 - 14:00 hr Lunch Break Presenters' Details
Session 2: Scientific Evidence for Improving Public Health through Food Reformulation (11:10 AM - 14:00 hr)
Mr Geoffry Smith, ILSI SEA Region
Mr. Geoffry Smith is President of ILSI Southeast Asia Region based in Singapore, and a Representative of the branch to the ILSI Global Assembly. He is also the Chairman of the Essential Micronutrients Foundation, a non-profit organization which addresses micronutrient deficiencies globally as a public health issue. In addition, he is Director of Nutrition Strategies International which deals with food and nutrition issues in developing countries. Mr. Smith serves as a member of the editorial board of the journal Food and Nutrition Bulletin. Prior to his current positions, Mr. Smith was the Global Director, Health Chelates for Akzo Nobel Functional Chemicals, and directed the global business for these compounds in food and nutrition as well as pharmaceutical applications. He was responsible for the global project within Akzo Nobel addressing iron deficiency anemia.
Prof Patricia Conway, Singapore Centre for Environmental Life Sciences Engineering, Singapore
Prof Patricia Conway is Visiting Professor of the Singapore Centre for Environmental Life Sciences Engineering (SCELSE), Singapore and CEO of PC Biome Pte Ltd. She was Professor at the School of Chemical and Biomedical Engineering and in the Nanyang Technological University (NTU) Food Technology Centre, NTU. She has extensive research and industry R&D experience, including authorship on over 100 scientific papers in international journals, monographs or book chapters, and numerous plenary or keynote lectures at international meetings. She is inventor on over 20 patent applications and Principal Investigator on grants in Sweden, Australia and Singapore. Prof Conway's research interests are gastrointestinal microbiology, functional foods including probiotics and prebiotics. She has a particular focus on bacterial colonization of the gastrointestinal tract and mechanisms of bacterial adhesion, pathogen inhibition and immune modulation in animals and humans in order to develop ways of modulating the microbiome for health.
Dr Imelda Angeles-Agdeppa, Scientist IV and Board Member of Nutrition and Dietetics - Professional Regulations Commission, Philippines
Dr Imelda Angeles- Agdeppa is a Career Scientist IV and the Immediate Past Director of the Department of Science and Technology, Food and Nutrition Research Institute (DOST-FNRI). She is currently a Board Member of the Professional Regulations Commission, Board of Nutrition and Dietetics. She is also a consultant of the International Food Policy Research Institute, under the Better Diet and Nutrition Project. As a scientist, she managed and led several National Nutrition Surveys, the goldmine of data for scientific bases of laws and policies. Her significant accomplishments as project leader of numerous types of research are those translated into laws and policies. Some of the manuals she developed are used by hospitals and universities. She has also published numerous papers in peer reviewed journals. As a director, she continued positioning the relevance of the institute to other government, non-government, and international development agencies, gaining the institute's recognition both in the national and global arena. This has paved the way for more networks and collaborations at the national and international levels. She plays a critical role in shaping the standards of the nutrition and dietetics profession as a current member of the Board of Nutrition and Dietetics. Dr. Agdeppa completed her M.Sc. in Nutrition from the Southeast Asian Ministers of Education for Tropical Medicine (SEAMEO-TROPMED) Regional Center for Community Nutrition University of Indonesia and Ph.D. in Community Nutrition as cum laude in the same university. She has been a short-term consultant in BAPPENAS, Indonesia and National Institute of Nutrition, Hanoi, Vietnam, as well as WHO addressing the problem on anemia. She received numerous awards. As an accomplished scientist, she is currently conducting several researches with a private agency. She continues to advocate that proper nutrition is both economic and social issues.
Prof Ts Dr Bey Hing Goh, Sunway University, Malaysia
Professor Ts Dr Goh Bey Hing's research centers on exploration of the biofunctionality of molecules and pharmacology. With a prolific record of 200+ publications, his research encompasses fundamental studies, as well as collaborations with industries and healthcare sectors. Notably, he holds the distinction of being the first Malaysian on The Advisory Board of The International Natural Product Sciences Taskforce (INPST). Additionally, he is esteemed as a Chartered Biologist by the Royal Society of Biology, United Kingdom, and has been recognized as one of the Top 10 Outstanding Young Malaysians by Junior Chamber International, Malaysia's Research Star Award by Clarivate-Ministry of Higher Education Malaysia & Top Research Scientists Malaysia by Academy Sciences Malaysia, recognizing his significant contributions to research, education, and community.
Session 3: Science and Innovations in Food Reformulation for Consumer Acceptance (14:00 - 15:40 hr)
Session Chair:Dr Anadi Nitithamyong, Institute of Nutrition, Mahidol University, Thailand
Featuring the following speakers and presentations:
- Role of Processing and Processed Food in Reformulation Towards Healthier Diet
Prof Purwiyatno Hariyadi, IPB University, Indonesia - Sensory and Physiological Science - Understanding Food Matrix for Reformulation and Innovation
Prof Chen Jianshe, SIFBI, Singapore (Virtual) - Industry Innovations on Food Reformulation for Consumer Acceptance
I. Dr Pojjanee Paniangvait, Thai President Foods PCL, Thailand
II. Dr Apiporn Adulpichit, Unilever South East Asia, Thailand
III. Ms Sek Yow Soo, Ace Canning Corporation, Malaysia
15:25 - 15:40 hr Q&A
Presenters' DetailsSession 3: Science and Innovations in Food Reformulation for Consumer Acceptance (14:00 - 15:40 hr)
Prof Purwiyatno Hariyadi, IPB University, Indonesia
Prof Purwiyatno Hariyadi is a Professor in Food Processing and Engineering at the Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (formerly known as Bogor Agricultural University), Indonesia. He was the Director of Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University. Prof Hariyadi was also the Vice Dean of Faculty of Agricultural Engineering and Technology (1995 to 2000) and the Head of the Department of Food Science and Technology (2000 to 2004) at Bogor Agricultural University, Indonesia. He is actively involved with many professional organizations, including the Institute of Food Technologist (IFT) and Institute for Thermal Process Specialist (IFTPS). Prof Hariyadi has been consulting for the Government Agencies (National Agency for Drug and Food Control and Ministry of Agriculture), as well as for food industries. His research interests are (i) post-harvest handling and processing, especially for palm oil, and (ii) food processing and engineering, especially on sterilization, pasteurization and aseptic processing/packaging, including irradiation of foods. In 2012, he was elected to the Indonesian Academy of Sciences as a member of the Commission of Engineering Sciences, and In 2016, Prof Hariyadi was elected to the International Academy of Food Science and Technology (IAFoST - IUFoST). He is also a member of the CODEX National Committee since 2010, and served as the Vice-Chair of Codex Alimentarius Commission from 2017- 2021. He was the president of the Indonesian Palm Oil Society (2005-2009) and the President of the Indonesian Association of Food Technologist (IAFT) for two periods (2006-2008; and 2008-2010). Prof Hariyadi is also the Chief Editor of the monthly magazine of FOODREVIEW Indonesia. He received his Ph.D. in Food Chemistry (with minor in Chemical Engineering) from the University of Wisconsin-Madison (1995).Prof Chen Jianshe, SIFBI, Singapore
Prof Jianshe Chen is a Senior Principal Scientist and head of the Division of Food and Sensory Science at Singapore Institute of Food and Biotechnology (SIFBI), A*Star. Prof Chen is an elected fellow of the International Academy of Food Science and Technology, an honorary professor at Massey University and a visiting professor at the University of Leeds. He serves as the Editor-in-Chief of the Journal of Texture Studies and Senior Editor of the Journal of Future Foods. Prof Chen pioneered research of food oral processing and is one of the world-leading researchers in this area. Since 2019, Prof. Chen has been continuously ranked as the world top 2% most influential scientists and among the top 100 most influential food scientists. He has published over 200 peer reviewed research papers and edited seven books in areas of food oral processing and food texture, with an h-index 59 and i10-index 170.Dr Pojjanee Paniangvait, Thai President Food, Thailand
Dr Pojjanee Paniangvait serves as Vice President for Thai President Foods, Plc. and a MD for President Flour Mills Co., Ltd. Thailand. She holds a Ph.D. and a Master Degree from University of California, Davis, USA, a Master of management from SASIN School of Management Chulalongkorn University, and a Bachelor's Degree in Biochemistry from Chulalongkorn University, Thailand. Dr Paniangvait is responsible for research and development, as well as technology aspect of the production and quality system and engaging in developing new products and business opportunity for the Thai President Foods Group of companies. With more than 30 years of experience, she is an active member and a board of director for Federation of Thai Industry Food and Beverage Processing Club and a director for Food Science and Technology Association of Thailand (FoSTAT). Dr Paniangvait is also a board member of President Bakery, Plc. - the biggest retail bakery in Thailand.Dr Apiporn Adulpichit, Unilever South East Asia
Sek Yow Soo, Ace Canning, Malaysia
Sek Yow Soo is a nutritionist with a strong background in health and nutrition campaigns. She serves as the Head of Nutrition Unit at Ace Canning Corporation, a leading Malaysian beverage manufacturer, where she leads health and nutrition initiatives through collaborations with healthcare professionals, hospitals, academicians and scientific organizations. She also advises R&D and marketing departments with science-based nutrition information to ensure that the products and communication materials are accurate and aligned with evidence-based nutrition.Session 4: Panel Discussion - Advancing an Effective Agenda for Food Reformulation to Optimize Nutrition and Meet Consumer Demand (15:40 - 16:30 hr)
Moderator:TBC
Panelists:
- Dr Nattasuda Taephant, Chulalongkorn University, Thailand
- Dr Pichet Itkor, Food and Beverage Industry Club, The Federation of Thai Industries, Thailand
- Dr E-Siong Tee, SEA-PHN, Malaysia
- Prof Christiani Jeyakumar Henry, Former Director, Clinical Nutrition Research Centre A*Star, Singapore
- Dr Rewadee Chongsuwat, Mahidol University, Thailand
Mr Geoffry Smith, ILSI SEA Region, Singapore
16:40 hr End of symposium & refreshment
Presenters' DetailsSession 4: Panel Discussion - Advancing an Effective Agenda for Food Reformulation to Optimize Nutrition and Meet Consumer Demand (15:40 - 16:30 hr)
Dr Nattasuda Taephant, Chulalongkorn University, Thailand
Dr Nattasuda Taephant is the Dean of the Faculty of Psychology at Chulalongkorn University. She received her B.Sc. in Psychology from Kasetsart University, her M.A. in Counseling Psychology from Chulalongkorn University, and her Ph.D. in Counseling from Oregon State University. She has been actively involved in enhancing psychological services for the Thai community over the past 10 years. Her research interests lie primarily in the areas of positive psychology, multicultural counseling, and Eastern psychology. She is the President-elect of the Thai Counseling Psychology Association. She also serves as the Director of the Thailand Institute for Mental Health Sustainability and Co-Chair of Sensory Science for Better Well-being.
Dr Pichet Itkor, Food and Beverage Industry Club, The Federation of Thai Industries, Thailand
Dr Pichet Itkor possesses extensive expertise in food regulatory science, food safety management, international food standards, and pediatric nutrition. Throughout his career, he had served prominent positions, including the Government and External Affairs Director and ASEAN Health Policy Director at Mead Johnson Nutrition (Thailand) Ltd, under Reckitt Benckiser Ltd. Prior to this, he worked as the Scientific and Regulatory Affairs Manager for Coca-Cola Southeast and West Asia. Dr Itkor began his professional journey at Ajinomoto Co. (Thailand) Ltd, where he started as a technician in the amino acid manufacturing plant before being appointed as the Scientific and Regulatory Affairs Manager. Currently, Dr Itkor serves as the Secretary General of the Food and Beverage Industry Club, under the Federation of Thai Industries. In this capacity, he represents the food industries in engagements with the Thailand Food and Drug Administration (FDA) on food safety management and collaborates with the Thailand Codex Focal Point, the Office of Agricultural Commodities and Food Standards Bureau (ACFS), on international food standards. In addition to his primary role, Dr Itkor is the Executive Director of the Pediatric Nutrition Manufacturers Association and a special advisor to Ajinomoto Sales (Thailand) Ltd. Dr Itkor holds a Bachelor of Science in Biochemistry and a Master of Science in Biotechnology from Chulalongkorn University, Thailand. He also earned a Doctorate in Biological Chemistry from Nagoya University, Japan.
Dr E-Siong Tee, Southeast Asia Public Health Nutrition Network (SEA-PHN), Malaysia
Dr E-Siong Tee is currently a Nutrition Consultant for TES NutriHealth Strategic Consultancy. He was Head of the Cardiovascular, Diabetes and Nutrition Research Centre of the Institute for Medical Research in Kuala Lumpur, Malaysia, until his retirement in February 2002, after serving for 30 years. He was President of the Nutrition Society of Malaysia (NSM) till March 2024. In this capacity, he has led the implementation of various community nutrition promotion programs including the Nutrition Month Malaysia programme since 2002. Dr Tee is a member of several Technical Working Groups of the Ministry of Health Malaysia, including the committees related to Malaysian Food Regulations and Codex Alimentarius. He initiated the formation of the Southeast Asia Public Health Nutrition (SEA-PHN) Network in 2014 and is the current Chairman of the Network. He is also Vice-President of the Federation of Asian Nutrition Societies (FANS).
Prof Christiani Jeyakumar Henry, Former Director, Clinical Nutrition Research Centre A*Star, Singapore
Professor Jeyakumar Henry was the founding Director of the Clinical Nutrition Research Centre, A*Star, Singapore (2011-2023) and the Functional Food Centre in Oxford, UK. He has made a substantial contribution in melting food science and nutrition in this region and globally. Trained initially as a Food Scientist, he obtained his M.Sc. and Ph.D. in Human Nutrition from the London School of Hygiene and Tropical Medicine. He was the Editor-in-Chief of the International Journal of Food Science of Nutrition and Advances in Food and Nutrition Research. He has published over 400 papers (H index 70) and delivered over 440 international lectures. He was a Board member of UK Food Standards Agency, and served as a consultant to UNICEF, FAO, WHO on International Nutrition. Prof Henry is on the Board of Directors of International Life Science Institute Southeast Asia (ILSI-SEA), Board of Governors, International Medical College (Malaysia), and Advisory Board member of Monell Chemical Centre, USA. In 2010, he was awarded the British Nutrition Foundation prize for his outstanding contribution to Food and Nutrition. He was made a Fellow of the International Academy of Food Scientists and Technologists (2012). Prof Henry was recipient of the Institute of Food Technologists (USA ) - W.K. Kellogg International Food Security Award & Lectureship 2019 and the prestigious Niigata International Food Award 2018 known as "Asian World Food Prize". He is currently a member of the IUFoST Task force on Food Processing for Nutrition, Diet and Health. In 2024, he was made a Fellow of the American Society for Nutrition - the highest award in Human Nutritional Science.
Dr Rewadee Chongsuwat, Mahidol University, Thailand Download Tentative Program
Note: Topic and Title of presentations are subject to change upon final confirmation with invited speakers.
WHO SHOULD ATTEND
Food industry professionals, scientists and researchers from academic and research institutions, and representatives from regulatory and government agencies
ORGANIZER
COLLABORATOR
CONTACT
If you have any inquiries, please do not hesitate to contact the following:
ILSI Southeast Asia RegionSingapore
Tel: 65 6352 5220
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