Upcoming Events

ILSI shares science to diverse audiences by hosting, sponsoring, and co-organizing a variety of events around the world. These include independent symposia; workshops; hands-on scientific training; and sessions held as part of the program of larger scientific and professional meetings.

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Science Symposium: ReThink Carbohydrates – Science, Health and Regulatory Development

Kuala Lumpur, Malaysia

This 1-day IN-PERSON symposium will provide an opportunity to re-visit the role of carbohydrates in human nutrition and health, with the latest scientific and regulatory updates from experts, researchers and regional regulatory personnel. It will offer a multi-stakeholder platform to evaluate and discuss the scientific basis and approaches, to identify research gaps, recommend dietary guidance and in development of food regulations in health promotion and disease prevention efforts for the target SEA population.

Read more

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				PM workshop website banner
			
							Register
					

About the event

In 2023, the ILSI Europe Packaging Materials Task Force decided to determine if there is a need for a document comparing risk assessment and risk management (RA/RM) approaches and to determine if there are possible routes for harmonization of different approaches so that everyone (authorities and industry etc.) will use the same or similar methodology regarding the assessment of the safety of Food Contact Materials (FCMs). The objective of this workshop is to assess the possibility of publishing guidelines for harmonised risk assessment and management and whether this is achievable.

Programme

The workshop will include general presentation, breakout discussions, plenary debriefing and lunch.

On the second day, three discusions will run in parallel :

  1. Can hazard driven approaches be harmonized?
  2. Can exposure driven approaches be harmonized?
  3. How can risks from FCMs be best managed and what are the best approaches to message the general public?

You can indicate your preferred discussion group upon registration.

Registration

Limited seats available!
Preference will be given to applicants who can contribute their expertise and experiences to the workshop. Please note that this is not a training session.

General admission fee: 60 EUR per participant (lunch included).

Register

Venue

The workshop will be held at the ILSI Europe office in Brussels.
How to find us? Visit ilsi.eu/contact

Contact

If you have any question, feel free to contact:

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About the event

We are honoured to be part of the 2024 IAFP European Symposium organising committee!

Since 2005, IAFP's European Symposium has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government, and academia. The Symposium is an excellent forum to gain knowledge about the latest developments and techniques in food science and safety. The symposium will be held 30 April - 2 May in Geneva, Switzerland.

Catalyse EU Project World Café

Research and innovation for food safety must be developed to further explore and manage (new) risks. In a World Café set up , we will explore needs and priorities within the 6 critical Food Safety areas identified by Flanders' Food:

  • Understanding - Create understanding and appreciation of food safety
  • Trendrisk - Create support for demand-driven food safety problems
  • Tech-enabled - Incorporate technology into a food-safe work environment
  • Farm-to-Fork risks - Make food safety more sustainable and connected
  • Pathogen control - Monitor the presence and growth of pathogenic microorganisms
  • Clean production - Monitor hygiene to control food safety

Your participation in the focus group will not only benefit your professional development, but will also contribute to the collective effort to improve food safety across Europe.

Limited seats! To participate, register here.

Event website [post_title] => IAFP's European Symposium on Food Safety [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => iafps-european-symposium-on-food-safety [to_ping] => [pinged] => [post_modified] => 2024-04-04 09:03:34 [post_modified_gmt] => 2024-04-04 13:03:34 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=40026 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 40167 [post_author] => 362 [post_date] => 2024-04-04 10:57:15 [post_date_gmt] => 2024-04-04 10:57:15 [post_content] => IEAS-2024-banner (2)

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 the Annual Symposium jointly with our Early Career Scientists event. The registration will give you access to both days.

More information on the practicalities of the event coming soon.

Call for abstracts

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 1 July. 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). Send an abstract

Programme

Here is the detailed programme for ILSI Europe Annual Symposium.
To find the detailed programme for the Early Career Scientists Event, click here.
9:00 - 9:30
Networking Coffee
09:30 - 10:20
Session 5 - Keynote: To be defined
10:20 - 11:00
Networking Break & Poster Session
11:00 - 12:30
Session 6 - 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 I think you need to say that older adults will form a larger proportion of the population?. 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.

12:30 - 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?

Session 7b - Panel Discussion on 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.

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.

Registration

Registrations will open soon. Stay tuned!

Registration for the Annual Symposium is also valid for the Early Career Scientists Event.
Various prize categories are on offer. Early bird registration dates are valid until 1 June 2024.
If you have any questions regarding registration, please contact Hugo Costa (hcosta@ilsieurope.be). [post_title] => ILSI Europe Annual Symposium 2024 [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => ilsi-europe-annual-symposium-2024 [to_ping] => [pinged] => [post_modified] => 2024-04-09 06:03:44 [post_modified_gmt] => 2024-04-09 10:03:44 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=40167 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 40018 [post_author] => 351 [post_date] => 2024-02-01 14:28:30 [post_date_gmt] => 2024-02-01 14:28:30 [post_content] => NE24_1024x512_supp-UK4

About the event

NutrEvent is back for its 10th edition! ILSI Europe, as an event's partner, will participate with a booth 

NutrEvent is the first European partnering event dedicated to to innovation in Food, Human and Animal Nutrition. It aims at identifying industrial, scientific, commercial and financial partners for your innovation projects and innovations.

The conference gathers more than 600 international actors: Food, feed, clinical nutrition, food supplement, pharmaceutical industries and distributors, innovative ingredient and process suppliers, academic institutions, technology transfer organisations, research institutes, R&D services and consulting firms and investors.

Registration

Contact us at events@ilsieurope.be to get a 20% discount !

Contact

Website: www.nutrevent.com

Email: cfillon@eurasante.com

[post_title] => NutrEvent 2024 [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => nutrevent-2024 [to_ping] => [pinged] => [post_modified] => 2024-02-01 09:31:26 [post_modified_gmt] => 2024-02-01 14:31:26 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=40018 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 40012 [post_author] => 353 [post_date] => 2024-02-02 09:15:30 [post_date_gmt] => 2024-02-02 09:15:30 [post_content] => Header.Rethink Carbohydrates

Over the past two decades, advances in scientific research have led to increasing evidence of the beneficial role of complex carbohydrates, in providing important micronutrients, dietary fiber and phytochemical, as well as some with specific components that serve certain functional benefits. In line with these increasing scientific evidence of regulatory development having taken place, especially pertaining to health claims. There is on the other hand on-going scientific debates, popular trends and social media coverage that have centered on the types and amount of carbohydrates intake in relation to health conditions such as overweight, diabetes and hyperlipidemia, with resulting confusion for consumers and misperception of dietary carbohydrates.

The 1-day IN-PERSON symposium will revisit the role of carbohydrates in human nutrition, providing scientific and regulatory updates from experts, researchers, and regional regulatory personnel. It will discuss scientific approaches, identify research gaps, and recommend dietary guidance and food regulations for health promotion and disease prevention in the SEA population.

REGISTRATION

Registration Registration REGISTRATION FEES

*Note: Local registration fees are only applicable to participants residing in Malaysia.

*Malaysian Registrants: This seminar, co-organized by the Nutrition Society of Malaysia (NSM), is HRD Corp-claimable.

Venue The Science Symposium will be held IN-PERSON at:

Pullman 2 Ballroom
Pullman Kuala Lumpur City Centre Hotel
Jalan Conlay, 50450 Kuala Lumpur, Malaysia Please refer to the map below:

Click below to complete the online registration:

Local Registration Overseas Registration

PROGRAM AND SPEAKERS

Opening and Welcome Remarks Expand

 

Mrs. Boon Yee Yeong is the Executive Director of ILSI SEA Region, based in Singapore. ILSI SEA Region was established as a regional branch of the world-wide scientific-foundation ILSI in 1993, covering ASEAN and Australasia. Mrs. Yeong oversees the Branch's operation, scientific programs and partnership activities, working closely with stakeholders from private sectors, leading academic institutions, international organizations and key government and health agencies throughout the vast geographical region. ILSI SEA Region facilitates programs that address pertinent nutrition, food safety and sustainability topics as well as issues for the improvement scientific decision for public health benefits.
Mrs. Yeong obtained her BSc and Masters in Nutrition and Dietetics from Kings College (previously Queen Elizabeth College) University of London, and has over the past decades actively served to build scientific capacity and nutrition improvement for the target population in the region.

Assoc. Prof. Dr. Mahenderan Appukutty, Nutrition Society of Malaysia (NSM), Malaysia

Tr. Norrani binti Eksan, Food Safety and Quality Programme (FSQP), Ministry of Health, Malaysia

Session 1: Carbohydrates and Its Role in Human Nutrition and Public Health Guidance Expand

Prof. Christiani Jeyakumar Henry is currently Senior Advisor, BMRC, A*STAR, Singapore. Until recently, he was Deputy Executive Director of the Singapore Institute of Food and Biotechnology Innovation (SIFBI) and the Director of the Clinical Nutrition Research Centre, A*STAR. He trained initially as a food scientist. He obtained his MSc and PhD in Nutrition from the London School of Hygiene and Tropical Medicine. He was a Board member of UK Food Standards Agency. Prof. Henry is on the Board of Directors of International Life Sciences Institute South East Asia Region (ILSI SEA Region), and Advisory board of Monell Chemical Senses Centre, USA. In 2010, he was awarded the British Nutrition Foundation prize for his outstanding contribution to nutrition. He was made a Fellow of the International Academy of Food Scientists and Technologists (2012). Prof. Henry was recipient of the NutraIngredients-Asia NutraChampion Awards 2019, Institute of Food Technologists (IFT) - W.K. Kellogg International Food Security Award & Lectureship 2019, 100 Most Influential Asian Scientist - 2019 Edition, Asian Scientist Magazine, and the prestigious Niigata International Food Award 2018 known as "Asian World Food Prize". He was the scientific commentator on the highly successful TV program "Food Detective. He continues to be actively engaged in improving the food and nutritional status of people in the ASEAN region and beyond.

Prof. Joanne Slavin is a professor in the Department of Food Science and Nutrition at the University of Minnesota - Twin Cities, College of Food, Agricultural and Natural Resource Sciences, teaching Advanced Human Nutrition. She holds BS, MS, and PhD degrees from the University of Wisconsin-Madison and a Registered Dietitian (RDN). Notably, Prof. Slavin was a member of the 2010 Dietary Guidelines Advisory Committee (DGAC), contributing significantly to the national nutrition guidelines.
Prof. Slavin's extensive research contributions include over 350 scientific articles covering diverse topics such as dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. In addition, she had delivered over 400 scientific presentations globally. Prof. Slavin also actively engages in science communication initiatives as a Science Communicator for the Institute of Food Technologists (IFT), while also holding membership in esteemed scientific societies such as the Academy of Nutrition and Dietetics (AND) and the American Society for Nutrition (ASN).

Dr. E Siong Tee is Nutrition Consultant for TES NutriHealth Strategic Consultanc, Malaysia. He is also Adjunct Professor for International Medical University and a Member of the Board of Directors of ILSI SEA Region and Scientific Coordinator of ILSI Malaysia Country Committee. Dr. Tee was Head of the Cardiovascular, Diabetes and Nutrition Research Centre of the Institute for Medical Research (IMR) in Kuala Lumpur, Malaysia, until his retirement in February 2002, after serving for 30 years. He 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.

Session 2: Science of Carbohydrate Quality and Its Impact on Health Expand

Dr. Amy Lin is a Senior Principal Scientist leading the Food Carbohydrate Platform at the Singapore Institute of Food and Biotechnology Innovation at A*STAR, a Singapore government research entity. Her general research area is carbohydrates and health and structure-function relationships of carbohydrates. Amy's particular interest is slowing the starch degradation process into glucose and controlling carbohydrate utilisation between digestion and colonic fermentation. She is an expert in starch degradation enzymes and starch molecular & granular structure, and she is experienced in potato and wheat quality. Dr. Lin is a former faculty member at Purdue University (USA), the University of Idaho (USA), and Washington State University (USA) and a visiting associate professor at the National Taiwan University (Taiwan). She formerly served as the Chair of the Carbohydrate Division at IFT and AACCI (renamed "Cereals & Grains Association); a Scientific Committee member for the past conferences of Food Hydrocolloids and IUFoST. Dr. Lin is also an Associate Editor of Cereal Chemistry and Bioactive Carbohydrates and Dietary Fibre and has a leading role in Starch Digestion Consortium Inc. (non-profit).

Assoc. Prof. Dr. Andrew Holmes has general interests in microbial diversity, its evolutionary origins and ecological applications. He did his PhD studies at the University of Queensland before postdoctoral stints at the University of Warwick, UK and Macquarie University. In 2002 he joined the University of Sydney where he is now Associate Professor in the School of Molecular Bioscience and Microbiome Project node leader in the Charles Perkins Centre. He has particular interests in the relationship between food and health. His research focusses on how diet manipulation via food components influences the host-microbiome interaction and potential for informing public health guidelines or diet interventions in chronic disease. He is currently a Fellow of Food Standards Australia New Zealand.

Dr. Koo Hui Chin is an associate professor at Tunku Abdul Rahman University of Management and Technology. She received her Ph.D. (Nutrition) from the Universiti Kebangsaan Malaysia in 2017. She started her first career as a clinical dietician in the Ministry of Health from 2007 until 2013, prior to pursuing her PhD. She is one of the writers for the revision of "Strategy for the Prevention of Obesity-Malaysia", (SPOM), a national level guideline. Several awards have been received by her, such as the Outstanding Researcher Award from Tunku Abdul Rahman University of Management and Technology and the Publication Prize Award from the Nutrition Society of Malaysia. She has authored and co-authored a number of research papers related to whole grain, diabetes, childhood obesity and chrono-nutrition. Several research grants have been awarded by the Ministry of Higher Education and other institutions to conduct studies, particularly in whole grain, diabetes and chrono-nutrition. Dr. Koo was featured in leading local newspapers, sharing her knowledge of nutritional health too. She is quite skilled at altering healthy dishes and has a passion for nutrition.

Session 3: Science and Innovation Updates in Carbohydrates Expand

Dr. Sophie Vinoy obtained her PhD from the French Paris University of life science in human physiology. She is the nutrition senior group leader in global research department of Mondelēz International. She is strongly involved in the European International Life Science Institute at the cross section of academic and industrial scientific partnership. Her primary interest is the impact of food on postprandial metabolism linked to metabolic disease prevention involving food behaviour, low grade inflammation and microbiota modulation. Her main publications are on carbohydrate metabolism and investigated specifically health interest of starch digestibility, as well as satiety. She is co-author of several patents related to foods and health interest.

Dr. Santad Wichienchot is an Associate Professor, Director of Center of Excellence in Functional Foods and Gastronomy, and Vice Dean for Research Innovation and International Affairs, Faculty of Agro-Industry, Prince of Songkla University (PSU), Thailand. His research focuses on functional carbohydrates, prebiotics, functional food/ingredient for gut-brain health. He is research program administrator, principal investigator and co-investigator of 38 completed research projects in last 16 years. He holds 12 patents and research collaboration with 12 companies. He has published 48 articles in the last 5 years in peer-reviewed and internationally referred Food Science & Technology and Life Science Journals. He had been published 5 book chapters, 1) "Prebiotic oligosaccharides: origins and production, health benefits and commercial applications" in 2011; 2) "Prebiotics and dietary fibers from food processing by-products"; 3) "Sustainability of nutraceuticals and functional foods" had been published in John Wiley & Sons, Inc. in 2017.; 4) "Polyphenols from food processing by-products and their microbiota-gut-brain axis based health benefits", had been published in 2021 by Elsevier. 5) "Dietary fibers: Structural aspects and nutritional implications. In Food Hydrocolloids Functionalities and Applications" had been published in 2021, Springer Nature Inc. He is invited speaker and participate in international conferences. He is currently serving as reviewer in several International Journals in Food and Health Sciences. Dr.Santad Wichienchot received his PhD in Biotechnology with Food Science and Technology background. He had experience in research work on prebiotics and gut microbiota at University of Reading, UK during he was studying in PhD. and during postdoctoral study. He got a Best PSU Advisor in Science and Technology Award in 2020 and a Best PSU Researcher in Science and Technology and Health Science Award in 2022.

Dr. Sangeetha Shyam is currently a Maria Zambrano Fellow at the Rovira i Virgili University, IISPV & CIBEROBN, Spain. She is a Working Group Member of the Federation of European Nutrition Societies, that develops guidelines to improve reporting standards in nutrition trials internationally. Dr. Shyam is an esteemed alumna of the Interstellar Initiative by the New York Academy of Sciences and the Japanese Agency for Medical Research & Development, which recognizes promising early-career researchers. Prior to her fellowship, she served as a Senior Lecturer at the International Medical University, Malaysia, from 2013 until 2022. Her scholarly achievements include 40 peer-reviewed publications, 3 invited editorials, 4 book chapters, and 1 international technical report.
Some of Dr. Shyam's research work includes a year-long dietary trial targeting metabolic risks in Malaysian women with prior Gestational Diabetes Mellitus (GDM), which includes programming a Malaysian Diet Database Calculator and a project exploring the association between nutrition transitions and obesity using nationwide datasets. Her international postdoctoral research work in the UK, Spain and Singapore focused on obesity, dietary patterns, pancreatic cancer and glycemic index values of non-Western foods.
Dr. Shyam actively participates in research dissemination and capacity building. She is an Associate Editor for the Malaysian Journal of Nutrition and has organized conferences, chaired sessions, presented internationally, and delivered public talks for the Ministry of Health, Malaysia & Nutrition Society of Malaysia. She was recently elected as a Fellow of the Nutrition Society of Malaysia for recognition of her contributions towards nutrition in the country.

Dr. Stephan Theis is Head of Nutrition Science and Communication at BENEO-Institute. His responsibilities include the scientific research activities on the nutritional and health benefits of Beneo's functional carbohydrate ingredients worldwide. Stephan joined the Suedzucker/Beneo Group in 2001. He graduated with a diploma in Nutrition Science from the University of Giessen, Germany and obtained a PhD (Dr. rer. nat) from the Technical University of Munich. He is actively involved in international scientific committees and collaborative research projects including several Committees of the International Life Science Institute (ILSI).

Session 4: Regulatory Updates of Carbohydrates and Promotion Programme in Southeast Asia Expand

Ms. Ts. Zailina Abdul Majid, a Food Technologist since 2000 in Ministry of Health, by qualification, holds a Bachelor Degree in Industrial Technology (Food Technology), University of Science Malaysia (1995) and a Master of Science (Food Science), National University of Malaysia (2013).

At present, she is the Director for the Policy, Strategic Planning and Codex Standard Division, Food Safety and Quality Programme under the Ministry of Health Malaysia. Her main responsibilities are on formulating of national policies on food safety, promulgation of national legislation, overseeing the management of food analysis, risk assessment, and communication and consumerism activities. She is also responsible in managing international issues of Codex, WTO, SPS and TBT, regional issues pertaining to ASEAN, APEC, etc, including bilateral, multilateral agreements as well as FTAs.  She also attends Codex, ASEAN and other international meetings to ensure Malaysia's positions are upheld.

She is also the Secretary for the Malaysian Food Analyst Council, Assistant to the Chair for Codex Committee of Fats and Oils and at the ASEAN level, and Vice Chair for the Task Force for ASEAN Food Safety Regulatory Framework Agreement (TF AFSRF).

Ms. Priscilla Li works within the Policy and Strategy Development team in HPB. She leads pieces relating to Nutri-Grade and sugar reduction, maternal and child health, as well as food labelling and claims.
She is an accredited practicing dietitian and a certified nutrition support specialist. She received the Ministry of Health - Healthcare Manpower Development Award and obtained fellowship at Cambridge University Hospital and St Georges' Hospital in the UK.

Note: Topic and Title of presentations are subject to change upon final confirmation with invited speakers.

Download Tentative Program

VIRTUAL POSTERS

Virtual Poster presentation is available to registered participants from academia, industry and government institutions.
For detailed information on the guidelines, please click below: Download Virtual Poster Guidelines

ORGANIZER

TGN_042922_ILSI_Logo_Southeast_Asia_Region-

CO-ORGANIZERS

IFSTC-LOGO-REDESIGN Nutrition Society Malaysia

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

In 2023, the ILSI Europe Packaging Materials Task Force decided to determine if there is a need for a document comparing risk assessment and risk management (RA/RM) approaches and to determine if there are possible routes for harmonization of different approaches so that everyone (authorities and industry etc.) will use the same or similar methodology regarding the assessment of the safety of Food Contact Materials (FCMs). The objective of this workshop is to assess the possibility of publishing guidelines for harmonised risk assessment and management and whether this is achievable.

Programme

The workshop will include general presentation, breakout discussions, plenary debriefing and lunch.

On the second day, three discusions will run in parallel :

  1. Can hazard driven approaches be harmonized?
  2. Can exposure driven approaches be harmonized?
  3. How can risks from FCMs be best managed and what are the best approaches to message the general public?

You can indicate your preferred discussion group upon registration.

Registration

Limited seats available!
Preference will be given to applicants who can contribute their expertise and experiences to the workshop. Please note that this is not a training session.

General admission fee: 60 EUR per participant (lunch included).

Register

Venue

The workshop will be held at the ILSI Europe office in Brussels.
How to find us? Visit ilsi.eu/contact

Contact

If you have any question, feel free to contact:

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