Browse past events for program agendas; summary reports; copies of presentations; presenter videos; and other event outputs.
2024
ILSI Europe Annual Symposium 2024
2024-11-27
Lyngby, Denmark
Early Career Scientists Event 2024
2024-11-26
Lyngby, Denmark
Menopausa & Suplementação: Equilíbrio Físico e Mental
2024-11-26
São Paulo, Brasil
Advancing Gut Microbiome Research for Applications in Health and Food Innovation
2024-11-25 – 2024-11-26
Petaling Jaya, Malaysia
FOOD WEEK 2024 (제19회 서울국제식품산업전)
2024-11-20 – 2024-11-23
Seoul, Republic of Korea
FOOD WEEK 2024 (제19회 서울국제식품산업전)
2024-11-20 – 2024-11-23
Seoul COEX Hall A (A홀 1층 A4504)
https://www.foodweek.co.kr/fairDash.do
- Appetite and malnutrition in older adults. A geroscience perspective
Juan Luis Sánchez-Sánchez, Post-Doctoral Researcher at the Institute of Aging of the Gerontopole of Toulouse, CHU Toulouse-Paul Sabatier University (FR) - Vitality capacity: the cornerstone of healthy ageing
Ivan Bautmans, Head Gerontology (GERO) & Frailty in Ageing research (FRIA) departments, Vrije Universiteit Brussels (BE) - Mixed nut comsumption and brain health in older adultes
Peter J. Joris, member of the Physiology of the Human Nutrition (PHuN) Research Group at Maastricht University (NL). He is Associate Professor within the Research Institute of Nutrition and Transnational Research in Metabolism (NUTRIM) - Nutrition to mitigate age-related immune decline
Philip Calder, Professor of Nutritional Immunology and Head of the School of Human Development & Health at Faculty of Medicine, University of Southampton (UK
Session 6b - Panel: Innovations in Food Safety
Food safety is under pressure from climate change, emerging raw materials, circular economy, and dietary changes. An adaption of food safety management systems is needed to make them more robust towards changes and hazards. Additionally, EU Member States aim to maintain the highest levels of food safety. In order to reach these highest standards and adapt to changing environment, there is a need for greater synergy among industry, regulators and researchers to 1) discuss and identify food safety priorities, 2) develop innovative solutions and 3) implement them by all players in the food chain into practice. This session will start with a presentation of 2 EU-funded projects, called CATALYSE and FoodSafeR. Then a tripartite panel will be discuss priorities, needs and barriers in the area of food safety. The audience is of course invited to actively participate in the discussion.
Chairs: Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT) & Ruchi Shah, Scientific Project Manager at ILSI Europe (BE)
Speakers:
- Presentation of the FoodSafeR Project
Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT) - Presentation of the CATALYSE Project
Augustina Sarquis, Postdoctoral Researcher at Università Cattolica del Sacro Cuore (IT) - Presentation of CATALYSE stakeholder engagement results
Ruchi Shah, Scientific Project Manager at ILSI Europe (BE)
Panelists:
- Oonagh Mc Nerney, Cofounder and CEO of IRIS Technology Solutions (ES)
- Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT)
- Hermann Broll, Bundesinstitut für Risikobewertung - German Federal Institute for Risk Assessment (DE)
12:45 - 14:00
Lunch Break & Poster Session
14:00 - 15:30
Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
There is an urgent need for food system change to improve both health and environmental outcomes in fairer and more equitable ways. Food needs to be healthy, accessible, and affordable for all citizens. No country is completely food secure, and we all rely upon food imports and exports. Pandemics, conflict and climate change have shown that our food system is vulnerable to environmental and geo-political shocks. There is a clear need to enhance food system resilience to further crises and stresses. Many argue that food should be more expensive, that we are not paying the true cost of the food we put on our plates. Yet, at the same time, we see a rise in the use of food banks and other charitable food provision because many people in our society cannot afford to feed themselves due to the cost of living crisis. This is a dilemma which faces the food industry, policy makers and consumers. A variety of solutions are proposed though it is clear that one size does not fit all. We need to address the whole food system to ensure access to safe, nutritious food for all. Where do we start?
Chair: Sara Monteiro Pires, Senior researcher at Denmark Technical University (DTU) and Head of PhD School at DTU Food (DK)
Speakers:
- Trajectories towards healthy and sustainable food systems
Olivier Jolliet, Professor at Denmark Technical University (DK) - Navigating Volatility and Shocks: Insights and recommendations for strengthening resilience in Europe's Food and Drink Industry
Louis Hinzen, Senior Manager for Economic Affairs, Trade & Market Access Lead at FoodDrinkEurope (BE) - Towards absolute sustainability in food production and consumption systems
Daniela C. A. Pigosso, Professor at Denmark Technical University (DK)
Session 7b - Panel: To enable effective risk analysis, is it time to update our understanding of social expectations of food safety?
This session explores the definitions of food safety in relation to societal expectations. Building on insights from recent papers developed by expert groups of the ILSI Europe "Food Allergy" and "Food Contaminants" Task Forces, we will discuss how contaminants are defined, perceived and controlled based on public concern, and how stakeholder input can shape the understanding of acceptable risk levels. The discussion will focus on the role of risk perception in determining what society deems safe, highlighting the importance of aligning food safety practices with public expectations.
Chair: Bas Blaauboer, Emeritus professor of toxicology at Utrecht University (NL)
Speakers:
- Introduction: Where have we come from, where are we now?
Dr Neil Buck, Corporate toxicologist, General Mills (UK)
- The definition of chemical contaminants in food: ambiguity and consequences
Dr Neil Buck, Corporate toxicologist, General Mills (UK) - Can we define a level of protection for allergic consumers that everyone can accept?
Charlotte Madsen, Senior Researcher Emerita at DTU (DK)
Panelists:
- Hans Verhagen, Food Safety & Nutrition Consultant (NL)
- Pernille Madsen, Danish Veterinary and Food Administration (DK)
- Hermann Broll, Bundesinstitut für Risikobewertung - German Federal Institute for Risk Assessment (DE)
- Charlotte Madsen, Senior Researcher Emerita at DTU (DK)
- Dr Neil Buck, Corporate toxicologist, General Mills (UK)
15:30 - 16:10
Networking Break & Poster Session
16:10 - 17:50
Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape
A growing number of food tech companies are using precision fermentation to create animal-free proteins, fats, and oligosaccharides in pursuit of a more sustainable future. New yeast and bacteria fermentation technologies turn simple inputs into a variety of high-quality nutritious fats and functional proteins with a far lower environmental impact than traditional agriculture can deliver. Moreover, the first large-scale robotic vertical farms produce spinach and berries. These urban farms aim to provide essential daily-life vegetables in a more operationally cost-efficient way than traditional farms. These developments show that our future food will likely come also from food grade controlled laboratories and controlled indoor vertical farms. How will our food look and taste in the future? Are consumers ready to consume these differently produced food products? How much should we inform or educate consumers about the origin of the nutrients they consume? Will there be resistance depending on the form of the foods? Let's delve into the questions that define the future of our food.
Chair: Carolien Van Loo-Bouwman, Senior Manager Nutrition & Innovation at Yili Innovation Center Europe (NL)
Speakers:
- Sustainable Innovations: Are Consumers Ready for Tomorrow's Food?
Marija Banovic, Associate Professor of Consumer Behaviour and Food Marketing at MAPP Centre, Department of Management, Aarhus University (DK) - Examples of Sustainable Innovations for Tomorrow's Food
Mette Lübeck, Associate Professor and Head of Section of Bioresources and Process Engineering, Aalborg University and Co-founder of ProteinFrontiers Aps (DK) - Transforming Food Systems: A Place-Based Approach
Roberta Sonnino, Professor of Sustainable Food Systems at the University of Surrey (UK)
Call for abstracts
[Abstracts submission closed]
We accept abstracts for the following sessions:
- Session 6 - Forever Young: Exploring Solutions for Healthy Aging and Nutrition
- Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
- Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape
The sessions' descriptions can be found in the programme below
Abstracts will be selected on the basis of scientific excellence and relevance to the sessions.Submissions will be accepted until 15 June 2024 1st of July 2024. Authors will be notified at the end of August.
Travel and accommodation for the selected speakers will be covered by ILSI Europe (oral presentations only).
[Abstracts submission closed]
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About the event
In collaboration with DTU Skylab from Denmark Technical University, ILSI Europe is organising an event for Early Career Scientists (ECS) focussed on sustainable food systems. The event offers a great opportunity for young scientists to present their work, network and expand their knowledge about important topics related to food sustainability. It is also offers a chance for industry and academic experts to discover a new pool of talent and gain a fresh point of view on the research this area.
If you are an Early Career Scientist (student, PhD candidate, or practising scientist who received their highest certificate (e.g. BSc, MSc or PhD) within the past ten years) and work within this nexus, we would like to hear from you! We welcome abstracts for oral and poster presentations from researchers working on food waste and by-products valorisation, soil health, or the sustainable design of products and processes.
Additionally, our career development session promises an interactive exploration of opportunities to propel young scientists' careers forward. Delve into funding possibilities, entrepreneurial ventures, and other pathways to professional growth. Gain valuable insights, resources, and guidance to navigate your career journey with confidence and clarity.
Stay tuned for more details on this exciting event designed to empower and support early career scientists on their path to success.
The ECS event is joined with the ILSI Europe Annual Symposium, which will be held the next day.Registration gives you access to both days. For practical information, visit the events Home Page
Registration
Registration for this event is also valid for the ILSI Europe Annual Symposium.
Various prize categories are on offer.Super Early bird rates are valid until 1 June 2024.
Early bird rates are valid until 30 September 2024.
If you have any questions regarding registration, please contact Hugo Costa (hcosta@ilsieurope.be).
Register now!Programme
Below, you will find the detailed programme for the Early Career Scientists event.To find the detailed programme for ILSI Europe Annual Symposium, click here.
To download the full prgramme, click here.
8:30 - 9:00
Registration
9:00 - 10:30
Session 1 - Green by Design: Innovating with Sustainability in Mind
Nearly all human activities can result in resource depletion, ecological damage, and environmental pollution. To minimize these potentially damaging effects, change is necessary towards a more responsible way of designing human activities. This includes food production and processing. To implement such change, we should apply sustainable design principles: consider and minimize environmental impact when developing ingredients, products, and food production processes. This can be done by finding ways to reduce waste, reuse resources, and recycle products and materials. This is known as the "3R principles", which can be further extended to the 10R principles: Reduce, Reuse, Recycle, Renew, Recharge (or Refill), Repair (or Remedy), Re-manufacture (or Recover), Replace (or Replant), Re-clear (or Refine) and Remove.
Chair: Bas Blaauboer, Emeritus professor of toxicology at Utrecht University (NL)
Welcome Note: Mikkel Sørensen, Director at DTU Skylab
Speakers:
- Prof. Francesco Rosati, Associate Professor in Sustainable Entrepreneurship and Innovation at the Centre for Technology Entrepreneurship, Technical University of Denmark (DK).
Presentation: Beyond Sustainability: Business Model Innovation for Regenerative Sustainable Systems - Sabina Dahal, MSc, PhD student at DTU Food
Presentation: Can probiotics supplementation at industrial scale yellow mealworm (Tenebrio molitor Ln.) farming be a beneficial option? - Bina Bhattarai, post doctoral researcher at Technical University of Denmark (DK)
Presentation: Circular food packaging design for circular economy: a food safety assessment - Adam Fogarasi, MSc, preparing to start his PhD at University of Copenhagen (DK)
Presentation: The HEAT Project: Multidimensional Optimization of Sustainable European Diets
10:30 - 11:00
Networking break & Poster session
11:00 - 12:30
Session 2 - Up-cycling the up-cyclable: new perspectives in green, bio-based, and circular valorisation of food waste and food by-products
The agri-food chain is affected by resource scarcity, food loss, and waste and by-products production. A specific life cycle assessment of agri-food chains can highlight the critical points, elucidating the targets that research and policy management must work with in the near future. The EU waste policy aims to contribute to the circular economy by extracting high-quality resources from waste as much as possible. The European Green Deal aims to promote growth by transitioning to a modern, resource-efficient, and competitive economy. As part of this transition, green and bio-based approaches will drive new perspectives in food waste and by-products up-cycling, including recalcitrant biomasses. Fermentation, precision fermentation, and bio-catalysis coupled with other green approaches will permit the release of new processes, new products, and new capacities. This session will explore the crucial connections between the process technologies, the regulatory aspects (e.g. for novel ingredients) and the sustainable perspectives in the agri-food area, exploring the resilient capacity to drive the future human nutrition.
Chair: Marco Arlorio, Director of Department of Pharmaceutical Sciences at Università del Piemonte Oriental (IT)
Speakers:
- Giancarlo Cravotto, Full Professor of Chemistry at Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin (IT)
Presentation: Semi-industrial cascade protocols under non-conventional technologies for the valorization of agri-food by-products - Simone Krings, Post Doctoral researcher in the Department of Proteomics and Microbiology at the University of Mons (BE)
Presentation: Valorising organic waste for the production of high-value molecules by purple non-sulfur bacteria - Vincenzo Disca, a PhD student at the Food Chemistry, Biotechnology and Nutrition Unit (DSF) at University of Piemonte Orientale Amedeo Avogadro (IT)
Presentation: Up-cycled cocoa bean shells: a potential fiber-rich functional ingredient? - Maame Ekua Manful, a Ph.D. Student on the Up4health Project, a BBI JU-funded project at the Technological University Dublin
Presentation: Safety and regulatory aspects of upcycled novel foods in the European Union: Insights and future perspectives
12:30 - 14:00
Lunch Break
14:00 -15:00
Career Development Session - How to boost my career in Food & Nutrition Science?
Our career development session promises an interactive exploration of opportunities to propel young scientists' careers forward. Delve into funding possibilities, entrepreneurial ventures, and other pathways to professional growth. Gain valuable insights, resources, and guidance to navigate your career journey with confidence and clarity.
Exhibitors:
- COST Association
- ENLP (European Nutrition Leadership Platform)
- DTU Skylab
- ILSI Europe
15:00 - 15:50
Session 4 - From the Ground Up: Exploring the Vital Links between Soil Health and Sustainable Food Systems
Soil is the foundation of our food system. Healthy soils are essential to provide healthy food, reverse biodiversity loss, and safeguard human health, but also for achieving climate neutrality, a clean and circular economy and halting desertification and land degradation. Yet it is estimated that 60 to 70% of European soils are unhealthy, degraded or depleted. We urgently need to protect and restore these invaluable resources, as outlined by the EU Soil Strategy for 2030. Soil regeneration offers a pathway forward, combining practices to improve soil health and productivity. This session will explore the crucial connections between soil, human and planetary health. Their understanding is key to design solutions for resilient agricultural systems and sustainable food production.
Chair: Emilie Weynants, EU-Projects & Communication Manager at ILSI Europe
Speaker:
- Soil microbial diversity as an integral component of soil health across scales
Dr. Ferran Romero, Agroscope (CH)
Poster pitches:
- Perennial plates: Can food systems use soil-building, nutritional perennial grains?
Dr. Virginia Anne Nichols, Assistant Professor at Aarhus University (DK)
- Soil Biodiversity in Mediterranean Agroecosystems: Integrative Methods for Sustainable Management
Luisa Fraga, Centre for Functional Ecology, University of Coimbra (PT)
- Bioestimulants to mitigate consequences of global change in vineyards: A case of research applied to the field
Rosalba O. Fors, Atens - Natural Agrotechnologies (ES) - Stakeholders' perception of soil health in a forest area close to Oslo
Alena Hensel, IMSOGLO (International Master of Soil Science and Global Change) Graduate (DE)
15:50 - 16:35
Session 4 - Food 2030: The EU's Research and Innovation policy framework supporting the transition towards sustainable, healthy and inclusive food systems, that respect planetary boundaries
Keynote speaker: Rosalinda Scalia, Deputy Head of Unit at EC-DG RTD, Unit Bioeconomy & Food Systems, Healthy Planet Directorate.
16:35 - 16:45
17:00 - 17:30
From 19:15
Awards & Closing
Visit of DTU Skylab*
Dinner in Copenhagen at Scandic Spectrum Hotel
*Limited spots. A registration form will be available at the registration desk.
Call for abstracts
[Abstracts submission closed]
We accept abstracts from early career scientists for the following sessions:
- Session 1 - Green by Design: Innovating with Sustainability in Mind
- Session 2 - Up-cycling the up-cyclable: new perspectives in green, bio-based, and circular valorisation of food waste and food by-products
- Session 4 - From the Ground Up: Exploring the Vital Links between Soil Health and Sustainable Food Systems
Descriptions can be found in the programme below.
Abstracts will be selected on the basis of scientific excellence and relevance to the sessions.Submissions will be accepted
Travel and accommodation for the selected speakers will be covered by ILSI Europe (oral presentations only). Important note: We will only accept abstracts from early career scientists for these three sessions.
An early career scientist is defined as a postgraduate student or scientist from academia or industry who has obtained their highest degree (BSc, MSc or PhD) within the last ten years.
[Abstracts submission closed]
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Co-organized by Sunway University and the Nutrition Society of
Malaysia, and in collaboration with Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore, the symposium will collaborate with key local and regional institutions, bringing together subject experts including renowned scientists, regional practitioners and researchers, industry leaders in the field, health officials and regulators to share latest advancement and new knowledge on human and gut microbiome research in Asia and SE Asia.From clinical to translational science and applications, the symposium will provide an exciting platform to exchange, harness the science, stimulate innovations in tools and product development that will help inform on appropriate dietary recommendations to address nutrition and health gaps, facilitate regulatory development and forge partnerships in advancing the field for consumer health benefits in Southeast Asia.
OBJECTIVES
- Advance knowledge link on gut microbiome to health and disease, focusing on Asian populations
- Provide regional landscape and initiate collaboration in SE Asia to generate data and further research and product development
- Promote innovation and regulatory development for consumer and market
- Develop insights and recommendations for research and regulatory guidance
- Facilitate discussion on pre-competitive collaborative research opportunities
Day 1 - November 25, 2024, 08:45 - 18:00 hr
- Session 1 - Human Gut Microbiota - Updates on Science and Research in Southeast Asia
- Session 2 - Technologies and Food Innovations to Advance Gut Microbiota and Health
- Session 3 - Infant Gut Microbiota and Health
- Panel Session
Day 2 - November 26, 2024, 08:30 - 18:00 hr
- Rapid-fire Poster Presentation Session - for Shortlisted Posters
- Session 4 - Gut Microbiota, Metabolic Health and the Gut-brain Axis
- Session 5 - Functional Biotics and its Applications in Southeast Asia
- Session 6 - Developments in Regulations and Consumer Insights in Southeast Asia
- Panel Session
Please refer below for the full program and presenters details.
Posters
The following posters were submitted by several academicians and researchers, students, healthcare professionals, government, policy and regulatory authority, and industry innovators, in line with the symposium's session themes.
Browse through their e-posters below:
101 Influence of novel food containing microalgae on microbe-host interactionsMarta Arbrile, Madeleine Drexler, Philane Bok, Andrea Spaccasassi, Deborah Haecker, Corinna Dawid, Dirk Haller 102 Low protein diet ameliorates MASLD in a gut microbiota-dependent manner
Yi Rou Bah, Dayang Nurul Asyiqin, Sunny Wong Hei, Nguan Soon Tan, Kazuyuki Kasahara 103 Oral Probiotics for the Treatment and Prevention of Atopic Dermatitis
Pei En Goh, Jo Ee Kew, Keyun Look, Shi Ying Ong, Shireen Ali Fahed Qassem Abu Nejra, Yun Jing Tiong, Kavita Reginald 104 Theabrownin ameliorates experimental colitis and modulating gut microbiota in mice
Emily Kwun Kwan Lo, Junsheng He, Hani El-Nezami, Jun Li 105 Impact of Sago Consumption on Gut Microbiome Composition and Urine Metabolome Profiles: A Cross-Sectional Study from Malaysia
Chui Yang Mok, Polly Soo Xi Yap, Qasim Ayub, Ashish Dutt, Sadequr Rahman, Sal Hazreen Bugam, Effa Maria Noorzali, Mohammad Izzuandy Yusop, Chun Wie Chong 106 How Aflatoxin B1 Affects Brain Health? The Role of Microbiota-Gut-Brain Axis in Depression
Mohd-Redzwan Sabran, Woei Chung Ng, Syarminie Subramaniam, Winnie-Pui-Pui Liew 107 Role of the Gut Microbiome in Human Health: A Report of the ILSI South East Asia Region Gut Microbiome Conference Series
Sim Shao Zhe Edric, Conway Patricia Lynne, Smith Geoffry, Yeong Boon Yee 108 Exploring the link between maternal mental health trajectories and gut microbiome: insights from the 'Singapore Preconception Study of Long-Term Maternal and Child Outcomes' (S-PRESTO) cohort
Noor Hidayatul Aini Suaini, Hui Xing Lau, Sandheep Ransilu Piyasanka, Yap Qai Ven2, Michelle Kee Zhi Ling, Michael Meaney, Xu Jia1, Lee Bee Wah, Lynette Shek Pei-chi, Chan Shiao-yng, Kewin Siah Tien Ho, Jerry Chan Kok Yen, Delicia Ooi Shu Qin, Niranjan Nagarajan, Neerja Karnani, Chan Yiong Huak, Johan Gunnar Eriksson, Evelyn Loo Xiu Ling 109 Delivery of nucleic acids in the gut microbiota using cyclic D,L-α-peptides
Shaun Tan, Kazuyuki Kasahara, Benson Chen Po-Shen 110 Randomized Controlled Trial using Multi-strain Probiotic Supplementation with Standard Care in Mild to Moderate Ulcerative Colitis: A Preliminary Data
Muhammad Ikhmal Rosali, Raja Affendi Raja Ali, Khairul Najmi Muhammad Nawawi, Deborah Chia Hsin Chew, Hajar Fauzan Ahmad, Norfilza Mohd Mokhtar 111 From Deficiency to Diversity: Red Palm Olein-enriched Biscuits Potentially Enhance Gut Health in Vitamin A-deificent Children
Tan Pei Yee, Radhika Loganathan, Yvonne Lim Ai Lian, Lee Soo Ching, Kanga Rani Selvaduray, Teng Kim Tiu, Syahirah NadiahMohd Johari 112 Compositional Characteristics of Bat Gut Microbiota in Co-infection with High Spillover Risk Viruses
Juanjuan Yi, Mang Shi, Jun Li 113 Fermentation of oats with probiotics for enhanced nutritional and microbiome related benefits
Wong LL, Sim SZE , Kjelleberg S, Conway PL 114 Production of Insect Protein Hydrolysate using Microbial Fermentation
Zhang Penghui, Seow Kelyn, Sim Shao Zhe Edric, Case Rebecca, Steven Rachel, Wein Leo, Wang Yulan, Conway Patricia Lynne 115 Multi-omics profiles of the gut microbiome in obese preschool children
Shiyu Yan 116 The Influence of Food Choices on Gut Microbiome-derived Short-chain Fatty Acids and Bone Health in Preadolescent Malaysian Children
Kanimolli Arasu, Yi Qi Cheow, Kooi Yeong Khaw, Chun Wie Chong, Connie M Weaver, Winnie Siew Swee Chee 117 Processing of Development Dadih Powder on Lactic Acid Bacteria (LAB) as A Locally Source Probiotic from West Sumatra, Indonesia
Helmizar, Restu Sakinah, Rina Agustina 118 The gut and cognitive frailty in older adults: Are microbiota, intestinal permeability, and intestinal inflammation the critical links?
Nurul Izzati Ahmad Fadzuli, Hazwanie Iliana Hairul Hisham, Siong Meng Lim, Abu Bakar Abdul Majeed, Maw Pin Tan, Suzana Shahar, Hui Min Khor, Ai Huey Tan, Chun Wie Chong, Kalavathy Ramasamy 119 Anti-Angiogenic Lactiplantibacillus plantarum LAB12-derived Postbiotics for Chemoprevention Against Colorectal Cancer
Umi Khalsom Mohd Bajuri, Kalavathy Ramasamy, Siong Meng Lim 120 Association of Fasting Plasma Peptide YY and Glucagon-like Peptide-1 with Gestational Weight Gain in the Second Trimester of Pregnancy in Indonesia
Dwi Susanti, Davrina Rianda, Dyana Santika Sari, Erfi Prafiantini, Ninik Mudjihartini, Budi Wiweko, Anuraj Shankar, Rina Agustina 121 Antibiofilm Potential of Lactic Acid Bacteria: Mechanisms of Cell-Free Supernatant, Metabolite Insights, and Prospects for Edible Coating Applications in Food Quality Control
Mohd Fakharul Zaman Raja Yahya, Mohd Shafiq Aazmi, Muhamad Fareez Ismail 122 The Efficacy of Yeast Beta Glucan 1,3/1,6 Supplementation on Respiratory Infection, Fatigue, Immune Markers, and Gut Health Among Moderate Stress Adults in Klang Valley of Malaysia: Protocol for a Randomized, Double-Blinded, Placebo-Controlled, Parallel Group Study
Nur Nadia Mohamad Habibullah, Suzana Shahar, Munirah Ismail, Norhayati Ibrahim, Mohd Zul Amin Kamaruddin, Shirley Gee Hoon Tang, Mohd Faisal Abdul Hamid, Kalavathy Ramasamy
Venue
The Symposium will be held IN-PERSON at:
Sapphire Ballrom, Level 1Avanté Hotel
1 Persiaran Bandar Utama Bandar Utama
PJU 6, Bandar Utama, 47800
Petaling Jaya, Malaysia About the Organizers
ILSI SEA Region
ILSI Southeast Asia Region (ILSI SEA Region) is a regional branch of the International Life Sciences Institute (ILSI), a nonprofit, worldwide organization whose mission is to provide science that improves human health and well-being, and safeguards the environment. Established in 1978 and headquartered in Washington, DC, USA, ILSI carries out its work through a global network of 10 entities across the world. ILSI has specialized consultative status with the Food and Agriculture Organization of the United Nations (FAO).ILSI SEA Region seeks to achieve ILSI's mission by fostering collaboration among experts from academia, government, and industry, to provide a balance of perspectives and ensure its scientific outcomes are useful at the local, national and international levels. Its activities include scientific meetings and conferences, capability development programs, and research and community projects. ILSI SEA Region's scientific programs are guided by the principles of integrity, independence and transparency. By maintaining our neutrality and independence, we have worked closely and effectively with our key stakeholder groups from academia, industry, international organizations and governments.
School of Medical and Life Sciences, Sunway University, Malaysia
Sunway University is one of Malaysia's leading private universities. Upholding values-based education, the University strives to ensure the campus community develops a sustainable mindset by embracing an ecological worldview, understanding systems perspective, and developing emotional intelligence. Sunway University is part of the Sunway Education Group which is owned and governed by the Jeffrey Cheah Foundation, Malaysia's largest education-focused social enterprise, where operating surpluses are channelled back into the institutions or disbursed as scholarships, research grants and faculty or facility expansion funds.The Sunway University School of Medical and Life Sciences is dedicated to revolutionising healthcare development in the region. The School comprises five Academic Departments and Research Centres, including the Sunway Microbiome Centre - a Centre that focuses on the research of microbiota in health and disease. The Sunway Microbiome Centre collaborates nationally and internationally with researchers across multiple disciplines to advance microbiome research, and unravel how naturally existing microbial species in the digestive system influence the occurrence and progression of a variety of human illnesses and diseases.
Nutrition Society of Malaysia
Established in 1985, the Nutrition Society of Malaysia is a non-profit professional organisation with 500 members, comprising mainly of nutritionists. Its objectives are to 1) promote, advance, and disseminate scientific knowledge of food and nutrition, and 2) promote healthy eating and active living amongst all Malaysians. As a professional organisation, NSM is guided by a simple belief - the more people understand food and nutrition, the better they can care for their health and wellbeing. For that reason, NSM supports the advancement of research, sharing practical insights and important discoveries for the benefits for all. NSM also support the Government's efforts in promoting healthy nutrition in the society to combat nutrient deficiencies as well as diet-related chronic diseases in the country (e.g. obesity, diabetes, hypertension and coronary heart disease). In caring for the community, NSM continuously disseminate practical nutrition information to the young and old alike, guiding them to discover the benefits of good nutrition and a healthy lifestyle.
Lee Kong Chian School of Medicine, Nanyang Technological University (LKCMedicine, NTU), Singapore
NTU is a research-intensive public university ranked amongst the world's top universities. It is also home to world-renowned autonomous institutes including the Singapore Centre for Environmental Life Sciences Engineering. Apart from its main campus, NTU also has a medical campus in Novena, Singapore's healthcare district.Established in 2010 by NTU, Singapore in partnership with Imperial College London, the Lee Kong Chian School of Medicine (LKCMedicine) aims to be a model for innovative medical education and a centre for transformative research. The School's primary clinical partner is the National Healthcare Group, a leader in public healthcare and quality medical expertise, facilities and teaching. LKCMedicine is transitioning to an NTU Medical School, ahead of the 2028 successful conclusion of the NTU-Imperial partnership to set up a Joint Medical School. The School welcomed its first intake of the NTU MBBS programme in August 2024, emphasizing themes including precision medicine and Artificial Intelligence (AI) in healthcare, with an expanded scope in the medical humanities. International Food Safety Training Centre Malaysia (IFSTC) / Food Safety and Quality Programme (FSP), Ministry of Health, Malaysia
About the Sponsors
GOLD SPONSORS
ILSI Global
ILSI is a global, non-profit federation dedicated to generating and advancing emerging science and groundbreaking research to ensure foods are safe, nutritious and sustainable, and that they improve planetary and human health and well-being in the 21st century.ILSI convenes scientists at the forefront of research on nutrition, food safety and sustainability, and operates within a framework of the highest principles of scientific integrity. ILSI's trusted experts and volunteers around the world work synergistically and transparently across academia and the public and private sectors.
ILSI envisions a future where its thought leadership positively impacts health and sustainability through decisions informed by science, and provides input to overcome global food challenges through collaboration across sectors. Beneo
Beneo has long-term experience in developing and producing plant-based functional ingredients from natural sources for the food, feed and pharmaceutical industries. By supporting health and optimising taste and texture, they help improve the nutritional and technical properties of a wide variety of products.
Through a unique chain of expertise, BENEO offers customers advice and inspiration on new product ideas that support a healthy lifestyle in a holistic way. This includes the BENEO-Institute that provides decisive insights into nutrition science and legislation, and the BENEO-Technology Center that consults in application technology.
Formed in 2007, BENEO is active in over 80 countries, employs more than 1200 people and has six state-of-the-art production sites in Belgium, Chile, Germany, Italy and the Netherlands that deliver high-quality ingredients at all times.
Wellous
Wellous is committed to simplifying wellness through premium products backed by scientifically validated ingredients. As a leader in health and wellness, we enhance individual well-being and foster a health-focused community with natural solutions driven by three pillars: Specialized Product Development, Proprietary Technology, and an Engaging Social Commerce Network. Expanding from Malaysia into the Asia Pacific, Wellous maintains high product standards while scaling operations through R&D partnerships and innovation. Collaborating with educational institutions and our Medical and Research Board of Advisors (MRBA), we develop cutting-edge formulations that blend modern science with traditional remedies, ensuring product efficacy, safety, and reliable wellness solutions.
Yakult
More than 90 years ago, Dr. Minoru Shirota, the founder of Yakult, pursued preventive medicine and succeeded in strengthening and culturing our representative strain Lacticaseibacillus paracasei strain Shirota (previously known as Lactobacillus casei strain Shirota). He then released an inexpensive, good-tasting fermented milk drink "Yakult" in 1935 so that as many people as possible could benefit from this lactic acid bacteria. Today, about 40 million bottles of our dairy products are consumed in 40 countries and regions across the world.
Since its founding, as a pioneer in the field of Probiotics, Yakult has been expanding our operations to food and beverages, cosmetics, and pharmaceutical products based on scientific evidence. With the passionate desire of our founder, we contribute to the health and happiness of people around the world through the pursuit of excellence in life science in general and our research and experience in microorganisms in particular.
SILVER SPONSORS
Junlebao
Founded in 1995, Junlebao Dairy Group has been dedicated to the development of dairy industry for the past 26 years, providing consumers with nutritious, healthy, and safe dairy products. The Group now has over 14,000 employees (including outsourced staff), and focuses on four major sectors, including infant and toddler formula, cold yogurt, room-temperature milk, and animal husbandry, with 21 manufacturing plants (including those under construction) in Hebei, Henan, Jiangsu, Jilin provinces and other places and 17 modern large-sized dairy farms. Junlebao Dairy Group has a nationwide sales network.In recent years, Junlebao has continuously reinforced its R&D activities and innovation, optimized the product structure, and endeavored to promote the high-quality development of the dairy industry. It initiated the production and the operation model of "integrated whole industrial chain" and "world-class advantages in five aspects", strictly pursuant to the principle of four "Mosts": the most optimal quality, the most competitive brand, the most reliable product and the most satisfactory product for consumers. Novonesis
In 2024 Chr. Hansen and Novozymes joined forces to form Novonesis.We are 10,000 people worldwide whose expertise spans more than 30 different industries. All around the world our biosolutions already create value for thousands of customers and benefit the planet. Our biosolutions enable feeding and fueling the world more sustainably, from healthy and sustainable nutrition to biofuel.
Novonesis Human Health Biosolutions offer scientifically-researched and clinically-tested solutions for a stronger body and mind to support people navigate to better lifelong health. Our portfolio is manufactured at scale in-house and includes prebiotics, probiotics, enzymes, novel vitamins, proteins and many other biosolutions to help you meet people's complex needs. Singapore National Biofilm Consortium (SNBC)
The Singapore National Biofilm Consortium (SNBC), launched in February 2019, is one of the technology consortia funded by the National Research Foundation (NRF), Singapore. It is currently administered under the Consortium Management Office hosted in A*STAR, Singapore. The Singapore National Biofilm Consortium (SNBC) initiative is based on a multidisciplinary research platform and skill base, with translational capacity, on microbial biofilm biology and technology, at SCELSE and other institutions across Singapore. SNBC serves as a coordinating platform at the convergence of health, engineering, technology and science, that integrates innovation and business in the area of biofilm and microbiome technologies to address emerging challenges across diverse industries. SNBC aims to foster collaboration, innovation and translational research across academia and industry within Singapore's R&D ecosystem as well as internationally.
U.S. Dairy Export Council (USDEC)
The U.S. Dairy Export Council (USDEC) is a non-profit, independent membership organization that represents the global trade interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers. Founded in 1995, USDEC is committed to enriching the well-being of people, communities, and the planet, and to sharing science-backed information on the health, nutritional and sustainability benefits U.S. dairy delivers.
SYMPOSIUM PROGRAM
Download Full ProgramDAY 1: November 25, 2024
08:00 - 08:45 hr Registration08:45 - 09:00 hr Opening and Welcome Remarks
- Mr Geoffry SMITH, ILSI SEA Region, SIngapore
- Prof Sibrandes POPPEMA, Sunway University, Malaysia
- Dr Mahenderan APPUKUTTY, Nutrition Society of Malaysia
DAY 2: November 26, 2024
08:30 - 09:30 hr Breakfast Refreshment & Rapid-fire Poster Presentation Session
SPONSORSHIP OPPORTUNITIES
Explore our various sponsorship opportunities and take part in this important meeting! For more details, please email event@ilsisea.org.sg
ORGANIZER
CO-ORGANIZERS
COLLABORATORS
GOLD SPONSORS
SILVER SPONSORS
CONTACT
If you have any inquiries, please do not hesitate to contact the following:
For Local Participants:Dr. Tee E Siong
Malaysia
Email: estee@nutrihealth.com.my For Overseas Participants:
ILSI Southeast Asia Region
Singapore
Tel: 65 6352 5220
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About the event
Welcome to the 2024 ILSI Europe Annual Symposium (IEAS): "Nourishing Resilience: Adapting to Global Changes and Future Food Landscape." IEAS is a gathering of experts from around the world who meet to shed light on the current and future challenges in food safety, nutrition and sustainability. It is also an opportunity for experts from academia, industry and public sector to take part in the debate around those topics and create connections.
Join us on 27 November in Lyngby as we explore global changes challenges faced by the food system, nutrition solutions for healthy ageing, innovations for sustainability and resilience, and our future food landscape. Take part in an interactive panel discussion on food safety, expand your knowledge and forge collaborations during this unique networking opportunity.
This year, we organise our Annual Symposium jointly with our Early Career Scientists event, in collaboration with DTU Skylab from Denmark Technical University. Registration gives you access to both days.
For practical information, visit the events Home PageRegistration
Registration for the Annual Symposium is also valid for the Early Career Scientists Event.Super early bird registration rates are valid until 1 June 2024.
Early bird registration rates are valid until 30 Septembre 2024.
If you have any questions regarding registration, please contact Hugo Costa (hcosta@ilsieurope.be).
Register now!Programme
Below, you will find the detailed programme for ILSI Europe Annual Symposium.To find the detailed programme for the Early Career Scientists Event, click here.
To download the full prgramme, click here.
8:45 - 9:15
9:15 - 9:30
Registration
Welcome
Welcome note by Christine Nellemann, Dean of of Sustainability, Diversity, Inclusion and International Collaboration at Technical University of Denmark (DK)Introduction to the Symposium by Isabelle Guelinckx, Executive and Scientific Director of ILSI Europe (BE)
09:30 - 10:20
Session 5 - Intelligent Manufacturing in the Food and Drink Sector: Opportunities and Challenges of Applied AI
Keynote Speaker: Alex Shenfield, Professor of Machine Learning, Sheffield Hallam University (UK)
10:20 - 11:00
Networking Break & Poster Session
11:00 - 12:30
Session 6a - Forever Young: Exploring Solutions for Healthy Aging and Nutrition
The pace of population ageing is accelerating. The proportion of the world's population over 60 years will continue to grow in the upcoming years. This prolonged lifespan is accompanied by an upsurge in chronic diseases, including cardiovascular disorders, diabetes, cancer, sarcopenia, and degenerative conditions. Could ageing processes be delayed by intervention earlier in life? Research has revealed the connections between dietary quality and life expectancy, as well as the potential benefits of interventions such as caloric restriction, micronutrient supplementation, and consumption of antioxidants and functional foods. Additionally, incorporating sustainability in the pursuit of understanding ageing mechanisms and developing nutritional strategies aligns with a holistic vision of human and planetary health. This session proposes to explore how nutrition emerges as a natural arsenal in the fight against age-related ailments, as well as solutions that can be both effective for individuals and sustainable for generations to come.
Chair: Bruno Pot, Science Director Europe at Yakult (NL) and Chair of ILSI Europe
Speakers:
- Appetite and malnutrition in older adults. A geroscience perspective
Juan Luis Sánchez-Sánchez, Post-Doctoral Researcher at the Institute of Aging of the Gerontopole of Toulouse, CHU Toulouse-Paul Sabatier University (FR) - Vitality capacity: the cornerstone of healthy ageing
Ivan Bautmans, Head Gerontology (GERO) & Frailty in Ageing research (FRIA) departments, Vrije Universiteit Brussels (BE) - Mixed nut comsumption and brain health in older adultes
Peter J. Joris, member of the Physiology of the Human Nutrition (PHuN) Research Group at Maastricht University (NL). He is Associate Professor within the Research Institute of Nutrition and Transnational Research in Metabolism (NUTRIM) - Nutrition to mitigate age-related immune decline
Philip Calder, Professor of Nutritional Immunology and Head of the School of Human Development & Health at Faculty of Medicine, University of Southampton (UK
Session 6b - Panel: Innovations in Food Safety
Food safety is under pressure from climate change, emerging raw materials, circular economy, and dietary changes. An adaption of food safety management systems is needed to make them more robust towards changes and hazards. Additionally, EU Member States aim to maintain the highest levels of food safety. In order to reach these highest standards and adapt to changing environment, there is a need for greater synergy among industry, regulators and researchers to 1) discuss and identify food safety priorities, 2) develop innovative solutions and 3) implement them by all players in the food chain into practice. This session will start with a presentation of 2 EU-funded projects, called CATALYSE and FoodSafeR. Then a tripartite panel will be discuss priorities, needs and barriers in the area of food safety. The audience is of course invited to actively participate in the discussion.
Chairs: Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT) & Ruchi Shah, Scientific Project Manager at ILSI Europe (BE)
Speakers:
- Presentation of the FoodSafeR Project
Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT) - Presentation of the CATALYSE Project
Augustina Sarquis, Postdoctoral Researcher at Università Cattolica del Sacro Cuore (IT) - Presentation of CATALYSE stakeholder engagement results
Ruchi Shah, Scientific Project Manager at ILSI Europe (BE)
Panelists:
- Oonagh Mc Nerney, Cofounder and CEO of IRIS Technology Solutions (ES)
- Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT)
- Hermann Broll, Bundesinstitut für Risikobewertung - German Federal Institute for Risk Assessment (DE)
12:45 - 14:00
Lunch Break & Poster Session
14:00 - 15:30
Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
There is an urgent need for food system change to improve both health and environmental outcomes in fairer and more equitable ways. Food needs to be healthy, accessible, and affordable for all citizens. No country is completely food secure, and we all rely upon food imports and exports. Pandemics, conflict and climate change have shown that our food system is vulnerable to environmental and geo-political shocks. There is a clear need to enhance food system resilience to further crises and stresses. Many argue that food should be more expensive, that we are not paying the true cost of the food we put on our plates. Yet, at the same time, we see a rise in the use of food banks and other charitable food provision because many people in our society cannot afford to feed themselves due to the cost of living crisis. This is a dilemma which faces the food industry, policy makers and consumers. A variety of solutions are proposed though it is clear that one size does not fit all. We need to address the whole food system to ensure access to safe, nutritious food for all. Where do we start?
Chair: Sara Monteiro Pires, Senior researcher at Denmark Technical University (DTU) and Head of PhD School at DTU Food (DK)
Speakers:
- Trajectories towards healthy and sustainable food systems
Olivier Jolliet, Professor at Denmark Technical University (DK) - Navigating Volatility and Shocks: Insights and recommendations for strengthening resilience in Europe's Food and Drink Industry
Louis Hinzen, Senior Manager for Economic Affairs, Trade & Market Access Lead at FoodDrinkEurope (BE) - Towards absolute sustainability in food production and consumption systems
Daniela C. A. Pigosso, Professor at Denmark Technical University (DK)
Session 7b - Panel: To enable effective risk analysis, is it time to update our understanding of social expectations of food safety?
This session explores the definitions of food safety in relation to societal expectations. Building on insights from recent papers developed by expert groups of the ILSI Europe "Food Allergy" and "Food Contaminants" Task Forces, we will discuss how contaminants are defined, perceived and controlled based on public concern, and how stakeholder input can shape the understanding of acceptable risk levels. The discussion will focus on the role of risk perception in determining what society deems safe, highlighting the importance of aligning food safety practices with public expectations.
Chair: Bas Blaauboer, Emeritus professor of toxicology at Utrecht University (NL)
Speakers:
- Introduction: Where have we come from, where are we now?
Dr Neil Buck, Corporate toxicologist, General Mills (UK)
- The definition of chemical contaminants in food: ambiguity and consequences
Dr Neil Buck, Corporate toxicologist, General Mills (UK) - Can we define a level of protection for allergic consumers that everyone can accept?
Charlotte Madsen, Senior Researcher Emerita at DTU (DK)
Panelists:
- Hans Verhagen, Food Safety & Nutrition Consultant (NL)
- Pernille Madsen, Danish Veterinary and Food Administration (DK)
- Hermann Broll, Bundesinstitut für Risikobewertung - German Federal Institute for Risk Assessment (DE)
- Charlotte Madsen, Senior Researcher Emerita at DTU (DK)
- Dr Neil Buck, Corporate toxicologist, General Mills (UK)
15:30 - 16:10
Networking Break & Poster Session
16:10 - 17:50
Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape
A growing number of food tech companies are using precision fermentation to create animal-free proteins, fats, and oligosaccharides in pursuit of a more sustainable future. New yeast and bacteria fermentation technologies turn simple inputs into a variety of high-quality nutritious fats and functional proteins with a far lower environmental impact than traditional agriculture can deliver. Moreover, the first large-scale robotic vertical farms produce spinach and berries. These urban farms aim to provide essential daily-life vegetables in a more operationally cost-efficient way than traditional farms. These developments show that our future food will likely come also from food grade controlled laboratories and controlled indoor vertical farms. How will our food look and taste in the future? Are consumers ready to consume these differently produced food products? How much should we inform or educate consumers about the origin of the nutrients they consume? Will there be resistance depending on the form of the foods? Let's delve into the questions that define the future of our food.
Chair: Carolien Van Loo-Bouwman, Senior Manager Nutrition & Innovation at Yili Innovation Center Europe (NL)
Speakers:
- Sustainable Innovations: Are Consumers Ready for Tomorrow's Food?
Marija Banovic, Associate Professor of Consumer Behaviour and Food Marketing at MAPP Centre, Department of Management, Aarhus University (DK) - Examples of Sustainable Innovations for Tomorrow's Food
Mette Lübeck, Associate Professor and Head of Section of Bioresources and Process Engineering, Aalborg University and Co-founder of ProteinFrontiers Aps (DK) - Transforming Food Systems: A Place-Based Approach
Roberta Sonnino, Professor of Sustainable Food Systems at the University of Surrey (UK)
Call for abstracts
[Abstracts submission closed]
We accept abstracts for the following sessions:
- Session 6 - Forever Young: Exploring Solutions for Healthy Aging and Nutrition
- Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
- Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape
The sessions' descriptions can be found in the programme below
Abstracts will be selected on the basis of scientific excellence and relevance to the sessions.Submissions will be accepted until 15 June 2024 1st of July 2024. Authors will be notified at the end of August.
Travel and accommodation for the selected speakers will be covered by ILSI Europe (oral presentations only).
[Abstracts submission closed]
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