Program

TAB style conference schedule
Day 1
11 Oct 2016
Day 2
12 Oct 2016
Day 3
13 Oct 2016
08:00 - 09:00

Registration

IAFP KEYNOTE LECTURE – Low-Moisture Foods – Food Safety Challenges and Opportunities

Foods with low moisture content or low water activity often have extended shelf life because the growth of microorganisms is prevented. This lack of growth has often been equated with...
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Dr. Linda Harris

SEA AFP Keynote Lecture – Food Safety in the Asia-Pacific Region – FAO’s Perspective and Initiatives

The Asia Pacific region is home to two thirds of the world’s population, some of its fastest growing economies and two strong trade blocs. The region features countries with diverse...
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Dr. Sridhar Dharmapuri
11:25 - 12:50

Session 1: Food Safety in the ASEAN Community

Advancing Food Safety in the ASEAN Community

ASEAN for almost 50 years since its establishment has succeeded in undertaking a vast amount of cooperation work on food safety across the different sectors of agriculture, trade and health....
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Ms. Noraini Bt. Dato’ Othman

Scaling Up Food Safety for Small and Medium Enterprises in ASEAN

Small and medium enterprises (SMEs) are considered as one of the important backbone of ASEAN economy. The SMEs give significant contribution to supply the consumer basic needs, including food, provide...
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Dr. Roy Sparringa

Ensuring Food Safety and Fair Trade in ASEAN: Case Study of Risk-Based Aflatoxin Standard

Aflatoxin is one of the highest food safety risk to consumer in ASEAN countries as well as in Thailand. Various foods (e.g. peanuts, tree nuts, cereal grains, and spices) have...
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Mr. Pisan Pongsapitch
13:50 - 15:40

Session 2: Application of Whole Genome Sequencing in Food Safety

Food Safety Applications of Whole Genome Sequencing

Next Generation Sequencing (NGS) is the revolutionizing future technology in food microbiology, outbreak investigation and (foodborne) disease surveillance. The NGS methodology enables sequencing of the whole genome of all types...
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Prof. Jorgen Schlundt

Public Health Food Safety Applications for WGS

Introduction: A number of different methods and technologies are used in public health laboratories to characterize foodborne bacterial pathogens ranging from phenotypic tests e.g., growth characteristics, serotyping and antimicrobial susceptibility...
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Dr. Peter Gerner-Schmidt

Applying Next Generation Sequencing (NGS) to Food Safety Risk Management

Food Safety goes beyond traditional factory Quality Management Processes and must cover the entire production pipeline (“farm to fork approach”). Failure to do so can place your consumers, products and...
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Dr. Jing Ren

Regional Perspective on the Use of Whole Genome Sequencing for Food Safety

Next-Generation Sequencing (NGS) is an emerging technology in food safety research and food diagnostic. The application of NGS worldwide is growing exponentially and leads to a dramatic drop in the...
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Dr. Lay Ching Chai
16:10 - 18:00

Session 3: Food Fraud and Its Impact on Consumer Behaviour

Food Fraud: Criminology and the Focus on Prevention

Food fraud is one of the hottest topics in the food industry and is a significant global problem that involves an array of events and actors. Food Fraud is illegal...
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Prof. Roy Fenoff

Analytical Challenges and Approaches to Detecting Food Fraud

Food fraud is driven by economic gain but the food related public health risks are often more risky than traditional food safety issues as the contaminants may be unconventional and...
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Dr. Ruby Ong

Chinese Consumer Attitudes to Food Fraud

  Authenticity assurances have the potential to reduce public concerns about food safety associated with perceived fraudulent practices in the food chain. This research reports the results of a mixed...
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Dr. Sharron Kuznesof

Harnessing Social Media for Food Safety Risk Communication

  In the past decade, China has witnessed a series of rampant outbreaks of food safety incidents, including the infamous Sanlu Melamine-tainted baby formula incident in 2008, the gutter cooking...
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Prof. Yi Mou

Food Safety in China – Past, Present and Future

Over the past 30 years, China – as a developing country with a huge population and large geographical heterogeneity – has made a big leap from a shortage of food...
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Prof. Junshi Chen
09:00 - 10:25

Session 4: Food Safety Management

US FOOD SAFETY MODERNIZATION ACT (FSMA) – IMPACTS ON GLOBAL FOOD TRADE, CAPACITY BUILDING AND TRAINING

According to the US Food and Drug Administration, the Food Safety Modernization Act (FSMA) is the most far-reaching food safety law enacted in the United States in the past 75...
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Prof. Robert Brackett
Dr. Katherine Swanson

Application of Food Safety Testing for Validation and Verification of Food Safety Processes

Most food safety systems include some form of microbiological testing. The testing may take place at various points within the food chain from primary production, supplier, raw material reception, manufacturing,...
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Dr. John Donaghy

Improving food safety management for Small Medium Enterprises – Transferring Knowledge and Best Practices

A former Chancellor of the University of the Philippines (UP) once emphasized that “If UP is to fulfill its noble purpose as the national university then it must be the...
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Prof. Alonzo Gabriel
10:55 - 12:45

Session 5: bioMérieux Symposium on New Trends and Emerging Challenges in Microbiological Food Safety

Foodborne Viruses – Public Health Impact and Control Options

According to many international health agencies, including the United States Centers for Disease Control and Prevention, human enteric viruses are estimated to cause two-thirds of the foodborne illness in the...
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Prof. Alvin Lee

Emerging Foodborne Pathogens in Ready-to-Eat Food Products

The ubiquitous characteristics of the foodborne pathogen like Listeria monocytogenes that allow the pathogen to survive for a long time in the food processing plant environments make this pathogen a...
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Dr. Kitiya Vongkamjan

Role of Microbial Biofilms on Food Safety

Human pathogens can attach to food surfaces and form biofilms. In this complex biofilm network, the cells act less as individual entities and more as a collective living system, often...
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Dr. Bassam Annous

Advanced Technologies for Foodborne Pathogen Detection

Foodborne pathogens such as Salmonlla and Shiga toxin-producing Eschrichia coli (STEC) have been associated with sporadic diseases and outbreaks worldwide, which caused tremendous burdens to consumers, food industry and public...
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Dr. Wenting Ju
13:45 - 15:35

Session 6: ICMSF Session on Microbiological Considerations in Food Safety Management

Introduction to Food Safety Risk Metrics (ALOP, FSO, PO, MC)

Ideally, application of food safety risk management uses metrics such as the Appropriate Level of Protection (ALOP), Food Safety Objectives (FSO), Performance Objectives (PO) and Microbiological Criterion (MC) to maximize...
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Dr. Katherine Swanson

Application of Food Safety Risk Management Metrics at Government Level

Governments face a number of complementary and competing factors that affect food policy development. They have to balance the need to protect public health with the requirement to allow freedom...
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Dr. Wayne Anderson

Application of Food Safety Risk Management Metrics at Industry Level

A prominent recent development is the move away from hazard-based to more risk-based food safety control at the governmental level. Lead by Codex Alimentarius, FAO and WHO, governments around the...
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Dr. Leon Gorris

Application of Food Safety Risk Management Metrics for Mycotoxins

The concept of Food Safety Objective (FSO) has mostly been applied to understand the effects of handling and processing on levels of bacterial pathogens in foods, but it is also...
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Dr. Marta Taniwaki
16:05 - 17:50

Session 7: Food Safety in the Asia-Pacific Region

Microbial Surveillance of Retail Food in Singapore

Dr. Kyaw Thu Aung, National Environment Agency, Singapore

Environmental Change and Food Safety

In December, 2015, WHO Foodborne Disease Burden Epidemiology Reference Group (FERG) issued a report, in which it was shown that foodborne diarrhoeal disease agents caused 230,000 (95% UI 160,000–320,000) deaths...
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Dr. Fumiko Kasuga
09:00 - 10:35

Session 8: Chemical Food Safety

New Developments in Mycotoxin Challenges and Detection Strategies

According to a WHO estimation, about 25% of agricultural commodities are contaminated with mycotoxins world-wide. In cereals, the most common fungal genus involved is Fusarium. Major Fusarium toxins such as...
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Prof. Michael Rychlik

Dietary Exposure of Sweeteners in Thai Consumers

Sweeteners, particularly those of low or no caloric value, have been approved by various organizations, particularly Codex. They were used widely as food additives in many countries around the world....
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Dr. Songsak Srianujata

3-MCPD Esters – Current Knowledge and Status

The presence of monochloropropanediol (MCPD) esters and glycidyl ester (GE) in refined vegetable oils were first reported in 2006 by a group of researchers in Republic of Czechoslovakia. The esters...
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Dr. Nuzul Amri bin Ibrahmi

Safety of Amino Acids as Essential Building Blocks of Human Nutrition

The twenty amino acids that make up proteins provide minimal requirements for growth, nitrogen equilibrium, maintenance of host defenses, neural and muscular functions, and gene expression regulation. The mammalian body...
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Dr. Miro Smriga
11:10 - 13:00

Session 9: Food Safety Innovations & Technologies

Nano-Food Packaging – Current Trends and Future Issues

Rapid advancements in nanoscience and nanotechnology have brought a lot of hopeful anticipation for a range of benefits to the consumer and the environment. Like other sectors, nanotechnology applications are...
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Prof. Qasim Chaudhry

Advances in Non-Thermal Food Processing Technologies

Preservation of foods has been practiced by humans for millennia through fermentation, salting and drying. The industrialization of food manufacture brought processes like canning and freezing to control microbial safety...
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Dr. Roman Buckow

Application of Blue Light-Emitting Diodes for Food Preservation

Food products are highly susceptible to contamination from pathogenic bacteria. Refrigeration has been widely used to inhibit bacterial growth but it still needs another hurdle to completely control them in...
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Prof. Hyun-Gyun Yuk

Engineered Nanoparticles: Antimicrobial Properties and Toxicity

The application of nanomaterials in food and agricultural industries have exploded over the past decade. Studies have shown that certain engineered nanoparticles (ENPs) exhibit antimicrobial effects against various foodborne microbes,...
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Prof. Azlin Mustapha