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EspañolBrowse past events for program agendas; summary reports; copies of presentations; presenter videos; and other event outputs.
2020
12th BeSeTo Meeting
2020-12-02
Virtual, -
Webinar Grasas: evidencia en nutrición y salud
2020-11-26
ILSI Nor-Andino , ILSI Nor-Andino
Lanzamiento libro de lácteos Dr. Rodrigo Valenzuela
2020-11-25
Santiago, Chile
Seminar on Food Additives : A Closer Look at Flavors
2020-11-24
Hanoi, Vietnam
Charla magistral sobre vitamina D – Dr. William Grant
2020-11-24
Santiago, Chile
La función de la vitamina D en la reducción del riesgo de cáncer, COVID-19, diabetes mellitus y resultados adversos en el embarazo y nacimiento.
William B. Grant, PhD. Director del Sunlight, Nutrition and Health Research Center
La vitamina D (colecalciferol) es un precursor del calcitriol (1,25-dihidroxivitmina D), una de las hormonas más importantes del cuerpo. Puede afectar la expresión de quizás el 10% del genoma humano. Los efectos de la vitamina D se estudian utilizando diversos enfoques, entre ellos estudios ecológicos geográficos con respecto a las dosis de UVB solar, estudios de observación con respecto a las concentraciones séricas de 25-hidroxivitamina D, ensayos de suplementación de vitamina D y estudios de mecanismos. En este seminario web, hablaré del papel de la vitamina D en temas de salud que he investigado o estudiado, como el cáncer, COVID-19, la diabetes mellitus y los resultados adversos del embarazo y el nacimiento. Mi presentación también incluirá recomendaciones con respecto a la suplementación de vitamina D y la exposición al sol.
- share the safety assessment approach and regulatory status from the Codex and Vietnam perspective
- provide insights on the safety assessment of flavoring substances
- discuss the standards and specification of flavoring substances from the different perspectives
- facilitate discussion on issues related to food safety in a broader aspect
PROGRAM
SESSION 1: FOOD ADDITIVES: SAFETY ASSESSMENT APPROACH AND REGULATORY STATUS
Codex Committee on Food Additives: Overview and Current IssuesDr. YongXiang FAN, Codex Committee on Food Additive, China Regulatory Status of Food Additives in Vietnam
Mr. Nguyen Xuan Truong, Vietnam Food Administration, Vietnam
SESSION 2: SAFETY ASSESSMENT OF SPECIAL GROUP OF ADDITIVES-FLAVORING SUBSTANCE
Science Behind the Smell and Taste: Flavoring SubstancesDr. Anton APRIYANTONO, Bakrie University, Indonesia Safety Assessment of Flavors: FEMA Approach
Dr. Sean TAYLOR, Flavor & Extract Manufacturers Association (FEMA), US Safety Assessment Models of Flavoring Substance- The JECFA Model
Dr. Barry FIELDS, Food Standards Australia New Zealand, Australia
SESSION 3: FOOD ADDITIVES STANDARDS AND SPECIFICATIONS
Revision and Maintenance of Specification – Flavoring Substance –JECFA, FEMA and EU PerspectivesDr. Juergen SCHNABEL, International Organization of the Flavor Industry (IOFI), Switzerland Translating Flavor Regulations to Practice in ASEAN: Challenges and Issues
Ms. Kok Sian NG, IOFI APAC, Regulatory Working Group
SESSION 4: FOOD ADDITIVES: ISSUES AND CURRENT TRENDS
Risk Communication: Current Trends and Communicating Food Safety with ConsumersMs. Lorraine HAASE, Haase Communications, Australia Public-Private Partnership in the Development of Food Safety Regulations
Dr. Benjamin SMITH, Nanyang Technological University (NTU), Singapore DOWNLOAD PROGRAM
MODERATORS & SPEAKERS
Mr. Geoffry Smith
Prof. Le Thi Hop
Dr. YongXiang Fan
Mr. Nguyen Xuan Truong
Dr. Anton Apriyantono
Dr. Sean Taylor
Dr. Barry Fields
Dr. Juergen Schnabel
Ms. Kok Sian Ng
Ms. Lorraine Haase
Dr. Benjamin Smith
JOIN BY INVITATION ONLY.
If you have any inquiry, please contact Hui Key at huikeylee@ilsisea.org.sg.
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