Meeting Emerging Food and Nutrition Safety Challenges
Dr. Anthony Huggett, Nestle Quality Assurance, Switzerland
Plenary Session 2: Defining "Risk" in Food Safety
Overview on Risk Analysis in Food Safety
Dr. Junshi Chen, China National Centre for Food Safety Risk Assessment, China
GUIDEA - A New Tool for Exposure Assessment
Prof. Diana Banati, ILSI Europe, Belgium
Applying Risk Assessment Outcomes to Establish Food Standards
Dr. Peter Abbott, Biosearch Consuting, Australia
Aligning Safe Food Production to Risk-based Food Safety Management
Dr. Leon Gorris, Unilever, China
Plenary Session 3: Communicating Food Safety Risks
Risk Communication Within the Risk Analysis Framework
Prof. Lynn Frewer, Newcastle University, UK
Risk Perception and Food Safety - A Study on the Perceived Risks Associated with Using Recycled Water in Food Products
Dr. David Cox, CSIRO, Australia
Consumer Relevant Risk Communication for Food Safety
Dr. Mary Brennan, Newcastle University, UK
Communicating Food Safety Risks - The Hong Kong Experience
Dr. Yuk-Yin Ho, Hong Kong Centre for Food Safety, China
Risk Communication for Complex Food Safety Issues
Ms. Lorraine Belanger, Food Standards Australia New Zealand, Australia
Day 2
Concurrent Session 1: Balancing Risks and Benefits of Food
Benefit-Rsisk Assessment in Foods (BRAFO)
Dr. Alessandro Chiodini, ILSI Europe, Belgium
Risk and Benefits of Mandatory Folic Acid Fortification
Assoc. Prof. Mark Lawrence, Deakin University, Australia
Benefits and Risks of the Use of Chlorine-Containing Disinfectants
Prof. Gary Dykes, Monash University, Malaysia
Concurrent Session 2: Managing Food Safety Risks at the Retail Level
Initiatives to Support Risk Management for Retail Food Safety in Asia
Ms. Shashi Sareen, FAO Regional Office for Asia and the Pacific, Thailand
Managing Retail Food Safety: The Singapore Story
Assoc. Prof. Lee Ching Ng, National Environment Agency, Singapore
Assuring Food Safety at Retail Level in the Philippines
Dr. Mario Capanzana, Food and Nutrition Research Institute, Philippines
Concurrent Session 3: Chemical Food Safety
3-MCPD Esters in Edible Oils - Current Knowledge
Dr. Nuzul Amri Ibrahim, Malaysian Palm Oil Board, Malaysia
Phthalates in Food - Risk Assessment and Risk Management
Dr. Thierry Cachet, International Organization of the Flavor Industry, Belgium
Evaluation of Artifical and Natural Food Colours - Recent Developments in Europe
Dr. John Gilbert, FoodLife International Ltd, Turkey
Arsenic Contamination in Food and Water
Prof. Jack Ng, The University of Queensland, Australia
Concurrent Session 4: Microbiological Food Safety
Review of Microbiological Food Safety Issues in Southeast Asia
Dr. Ratih Dewanti-Hariyadi, Bogor Agricultural University, Indonesia
Managing Microbiological Food Safety in China
Prof. Xiumei Liu, China National Centre for Food Safety Risk Assessment, China
Risk of Norovirus Transmission Linked to the Consumption of Raw Vegetables
Prof. Son Radu, Universiti Putra Malaysia, Malaysia
Microbiological Risk Assessment and Food Safety Management in Product and Process Design
Mr. Suchart Chaven, PepsiCo, UAE
Concurrent Session 5: Mycotoxins in the Food Chain
Overview of Mycotoxins in the Food Chain
Dr. Nai Tran-Dinh, CSIRO, Australia
Climate Change and Potential Impact on Mycotoxin Contamination in Food
Dr. Hyang Sook Chun, Korea Food Research Institute, Korea
Controlling Aflatoxins in the Food Chain - The Indonesian Experience
Prof. Endang Rahayu, Gadjah Mada University, Indonesia
Framework for Managing Mycotoxin Risks in the Food Industry
Mr. Robert Baker, MARS Incorporated, Thailand
Concurrent Session 6: Analytical Issues in Food Safety
Addressing the Emerging Risk of Food Fraud
Dr. Markus Lipp, UP Pharmacopeial Convention, USA
The Role of Analytical Science in Food Authentication
Ms. Yun Wei Yat, Health Sciences Authority, Singapore
Accelerating Workflows for High-throughput Screening of Food Contaminants
Ms. Sandy Nargund, Shimadzu Asia Pacific, Singapore
GC/MS and LC/MS Solutions for Food Safety Analysis - Screening Potential Threats
Dr. Hans-Joachim Hubschmann, Thermo Fischer Scientific Asia Pacific, Singapore
Concurrent Session 7: Current Issues for Nutrition Safety in Asia
Setting Tolerable Upper Intake Levels - Approache and Challenges
Dr. Songsak Srianujata, Mahidol University, Thailand
Trans-fatty Acids - Dietary Exposure in China
Dr. Zhaoping Liu, China National Centre for Food Safety Risk Assessment, China
Interactions of Probiotics and Mycotoxins - Benefits to Human Health?
Assoc. Prof. Hani El-Nezami, University of Hong Kong, China
Concurrent Session 8: Climate Change, Water and Sustainability Issues for Food Safety
Food Safety Challenges due to Climate Change
Prof. Ki-Hwan Park, Chung-Ang University, Korea
The Role of Water in Food Safety and Security
Dr. Mathew Lau, Nanyang Polytechnic, Singapore
Guidance for Efficient Water Use in Bottling Facilities for Food and Beverage Industry
Dr. Richard Canady, ILSI Center for Risk Science Innovation and Application, USA
Day 3
Plenary Session 4: Emerging Technologies and Food Safety
Food Irradiation - Opportunities and Challenges
Prof. Purwiyatno Hariyadi, SEAFAST Center, Bogor Agricultural University, Indonesia
Nanotechnology in Food - Current Status, Issues and Approaches to Safety Assessment (1)
Dr. Alessandro Chiodini, ILSI Europe, Belgium
Nanotechnology in Food - Current Status, Issues and Approaches to Safety Assessment (2)
Dr. Richard Canady, ILSI Center for Risk Science Innovation and Application, USA
Factors Influencing Malaysian Public Attitudes to Agro-Biotechnology
Assoc. Prof. Latifah Amin, Universiti Kebangsaan Malaysia, Malaysia
Consumer Response to Emerging Food Technologies
Prof. Lynn Frewer, Newcastle University, UK
Plenary Session 5: Technological Innovations to Improve Food Safety
Emerging Non-thermal Technologies for Improving Microbial Quality and Safety of Juice Products
Asst. Prof. Hyun-Gyun Yuk, National University of Singapore, Singapore
Interventions for the Elimination of Pathogens in Low Moisture Foods
Dr. Linda Harris, University of California-Davis, USA
Non-targeted Food Safety Screening: A New Approach for Food Safety Risk Profiling and Regulatory Controls
Dr. Yuansheng Wu, Agri-Food and Veterinary Authority, Singapore
Application of "Omics" Technologies in Food Safety
Dr. Kari Gobius, CSIRO, Australia
Plenary Session 6: Safety of Food Packaging and Contact Materials
Risk Assessment of Food Packaging and Contact Materials
Dr. Forrest Bayer, The Coca-Cola Company, USA
Bisphenol A in Canned Foods
Dr. Yoko Kawamura, National Institute of Health Sciences, Japan
Meeting Food Packaging Regulatory and Safety Requirements - A French Initiative
Mr. Alain Bebius, ANIA-CLIFE, France
Current Status of Regulations and Standards for Food Contact Materials in ASEAN
Mrs. Sumalee Tangpitayakul, Ministry of Science and Technology, Thailand
Plenary Session 7: Future Directions for Managing Risks and Benefits of Foods
Role of Science in Enhancing Food Safety and Stability
Dr. Kari Gobius, CSIRO, Australia
Translating Traditional Knowledge on Asian Foods into Future Food Solutions for the World
Prof. Pingfan Rao, International Union of Food Science and Technology
Building Risk Assessment Capacities to Minimize Risks and Maximize Benefits in Foods
Dr. Roy Sparringa, National Agency for Drug and Food Control, Indonesia