PROGRAMME

Location: Peony Ballroom Foyer L4

Location: Main Plenary Room (Peony Ballroom L4)
Session Chair: Richard Archer, Massey University, New Zealand

08:30 - 09:00
New Zealand Plenary 1 - Narratives for Nourishment: What can the Sustainable Nutrition Initiative® teach us?

Jeremy Hill, Chief Science & Technology Officer, Fonterra

A challenge we face is our ability to sustainably nourish an increasing global population without exceeding the capacity of the planet. There are many narratives on how this should be done. The Sustainable Nutrition Initiative or SNi® was launched to help create a better understanding of the food system and identify practical opportunities to sustainably feed the global population with the nutrients required.

We must thoroughly understand the problems to be solved before embarking on making changes that will be difficult and slow to introduce, and extremely challenging to reverse if we get them wrong. The global food system of the future will be shaped by the shifts in thinking that we make today. The SNi® helps provide context to support this thinking, and guide decisions.

Current pandemic, conflict and climate related issues with the global supply and trade in food and associated nutrients has emphasised the importance of the global context of food security.

A model – the DELTA Model® has been created by the SNi® that can generate a wide range of possible scenarios to explore what improvements to the global food system might be possible and practical.

Using the DELTA Model® to explore global food supply, flows, consumption, and losses, the facts are not always what we think they are - or certainly not what we may have been told. The food system is already plant-based and from the perspective of production, consumption, and waste, animal-sources of food may not be as inefficient as previously thought. There is strong evidence that to nourish the global population a plant-based and animal-optimised food system is required.

09:00 - 09:30
New Zealand Plenary 2 - Food and Nutritional Science: Addressing Challenges to the Global Commons

Peter Gluckman, President International Science Council

Issues of food security have sadly grown in the context of current challenges to the global commons: conflict, Covid and climate change. The formal multilateral system has been highly variable in response to such challenges and there is an increasing awareness that track 2 organizations such as the International Science Council (IUFoST is a member) will need to take a greater role. In parallel, progress on Agenda 2030 as detailed in the Sustainable Development Goals (SDGs) has been disappointing. In such contexts food and nutrition science has much to offer but it must also consider what are it’s and society's priorities. By way of examples: Food production still is a major producer of greenhouse gasses: yet the role of technologies in addressing the imbalance between food production and GHG emissions requires social license which is far from assured and confronts various non-tariff barriers.

As the issues of non-communicable disease continue to grow in both the Global South and North, the potential for evidentiary informed health claims from nutritional products remains compelling but is constrained by academic, regulatory, and commercial considerations. Food security and adequate nutrition have implications to many of the SDGs, well beyond those most directly involved (eg SDG 2, 3, 12, 14 ). Food and nutrition scientists have broader and leadership roles to play as we address challenges to the global commons.

Location: Main Plenary Room (Peony Ballroom L4)

9.30am – Arrival of Guest of Honour

• Ms Low Yen Ling, Minister of State, Ministry of Culture, Community and Youth & Ministry of Trade and Industry, Singapore

9.35am – Handing Over of World Congress Flag & Bell from New Zealand to Singapore

9.40am – Welcome Address 

• Co-Chair Organising Committee & President SIFST
• President, IUFoST

10.00am – Opening Address by Guest of Honour and Declare the Congress Open

• Ms Low Yen Ling, Minister of State, Ministry of Culture, Community and Youth & Ministry of Trade and Industry, Singapore

10.30am – Opening Keynote Address - Singapore Food Story - 30 by 30 Initiative

• Mr Chan Hian Lim,  Deputy CEO, Singapore Food Agency

Location: Roselle-Simpor Ballroom L4

Location: Main Plenary Room (Peony Ballroom L4)
Session Chair: Richard Archer, Massey University, New Zealand

11:30 - 11:45
Presentation 1 - Building the Future of Specialised Dairy – New Zealand and the World

James Bier, Senior Technologist, The Tatua Co-operative Dairy Company Limited

Milk contains a wealth of components. Over the last century, dairy processors have learned to recover many of these, purifying or modifying to match the performance requirements of equally sophisticated user companies.

Specialised producers in New Zealand are an example, having grown alongside technological developments. Companies like Tatua adopted milk fractionation early, making caseinates and whey products. By the early ‘90s it was producing lactoferrin and then dairy flavours. Dairy and vegetable peptones plus hypoallergenic hydrolysates for medical nutrition now come from the same factory.

This segment of the industry invests not only in R&D behind technologies, products and applications smartly and with intent, but also in regulatory compliance and partnering with customers. Capability can be transferred across substrates and back again – applying the fundamentals of hydrolysis, fermentation, separation, and processing technologies to casein, whey, and vegetable protein, as well as to dairy and vegetable fats. Techniques are selected to give the best solutions for customers’ particular product needs.

The future of this industry sector is a continued intertwining of people, partnership and ideas in applying science to need. Increasingly critical is stewardship of treasured land and waters, while still generating high human values through safe, specialised food ingredients.

11:45 - 12:00
Presentation 2 - ZESPRI. Building an Unexpected Brand in the Fruit Aisle and Beyond

Nikos Patiniotakis, Head of Global Brand Development, Zespri International

Lifting fruit consumption in the general population in the modern world often requires innovative brand-building. Zespri is the world's leading Kiwifruit brand and one of the top fruit brands in most of the key markets where it is present today. It is 100% grower-owned and is present in more than 50 countries across the globe.

Zespri's success is built on two essential pillars for any brand to succeed: understanding the consumer and acting on what makes the brand unique.

On the one hand, Zespri understands how consumer selects and consumes fruit in general and how the benefits the consumer seek to support them in the choices they make for themselves and their family today and in the future.

On the other hand, Zespri leverages its unique traits, being a brand based on a solid set of values while it is driven to deliver high value to its stakeholders. Two drivers that generate a strong value creation ecosystem. And all of that is supported by the Zespri system, our integrated system to deliver quality kiwifruit from orchard to distributor worldwide, and our innovation, as Zespri supports the world's largest natural kiwifruit breeding program. Zespri's powerful combination of innovation and brand building promises consumers an irresistible experience.

This session explores Zespri's journey and brings to life how the brand shows up in front of the consumer across the globe while it gives a perspective of what it takes to be a successful brand in the fruit bowl and beyond.

12:00 - 12:30
Young Scientist Awards Session 1 (Sponsored by Elsevier)

Session Chair: Yang Hongshun, National University of Singapore, Singapore

Location: Roselle-Simpor Ballroom L4

Location: Main Plenary Room (Peony Ballroom L4)
Session Chair: Fereidoon Shahidi, IUFoST, Canada

13:30 - 14:00
Plenary 1: Food, Diet and Health in New Dimensions
Hannelore Daniel, Professor Emerita (School of Life Sciences), Technical University of Munich

Diet and Health in New Dimensions Food systems are in transition. Products, markets, supply chains, raw materials, consumer attitudes, expectations and values are changing in an unseen manner. Consumers realize that eating is an act that is embedded into a global food system with consequences for the planet and for personal health and wellbeing.

The great challenges we are facing is to provide sufficient food for a growing world population on background of climate change with expected severe reductions of agricultural yields – predominantly in the southern hemisphere and regions with the largest population increase. In developed countries in contrast, new consumer values are pushing the markets driven by concerns over the environmental impact of food production processes, animal welfare, social justice, and health. Here two major developments have created a huge momentum and are likely to change the food systems substantially and that are the products replacing traditional agricultural raw materials including meat and that are individual diet and health services. Recent years have brought across the world a vital scene of new companies that in essence revolutionize food production and the entire value chain. Moreover, it is also associated with a new level of democratization of food production and distribution in hands of many youngsters but supported by large investments of established players. This scene reaches from proteins extracted form side streams or new sources such as insects or algae to novel processes of CO2-fixation via bacterial mass, cellular agriculture with vertical farms, in vitro attempts for dairy, meat, fish ect. to complete de novo synthesis of starches or proteins.

But not only new materials and food products are explored and brought to markets, companies offering individualized services that target diet and lifestyle to improve health and wellbeing are emerging as well. Many of those come from the biomedical arena and base their services on genotyping or microbiome analysis with the perspective of multi-omics applications serving to most comprehensively describing the individual´s status. Services include advice, individualized supplements or even complete menu plans with home-delivery. This new market is framed by the growing digital environments that provide just in time data on vital body functions, food intake and its setting or physical activity. Although these commercial offers are proliferating, scientific evidence that such concepts of Personalized Nutrition (PN), also often called Precision Nutrition deliver substantial benefits and can improve population health, is lacking. Only a few scientific projects have assessed the efficacy of PN and revealed only limited benefit (2). Based on the Food4me project as the largest scientific project conducted on PN so far, I describe the lessons learned and will provide a new concept for PN.

14:00 - 14:30
Plenary 2: Presence of Food-Derived Peptides in Body and Their Function
Prof Sato Kenji, Professor, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

Food proteins hydrolysates, mixtures of numerous peptides with different sequences, have been used as food ingredients. Peptides are also present in some fermented foods. Ingestion of such peptides has been demonstrated to exert beneficial activities beyond conventional nutritional values. Biological activities of peptides in food have been examined using in vitro assays. However, peptides in food are frequently degraded by exopeptidases, while they can resist endo type proteinases. Thus, bioavailability of most peptides in food are very low.

On the other hand, some specific peptides such as prolyl dipeptides (Pro-Hyp, Pro-Gly), aspratic isopeptides and pyroglutamyl peptides increase in lumen and bloods of animal and human after oral administration of food protein hydrolysates. The prolyl dipeptides are frequently generated from larger peptides in food during digestion process. The aspratic isopeptides and pyroglutamyl peptides are generated during preparation of food-protein hydrolysates and fermentation. Some of them exert biological activities at a similar concentration in the body, which can explain the beneficial activity by ingestion of the food protein hydrolysates.

Thus, biological activities of food-derived peptides reaching target organ rather than peptides in food should be examined for understanding molecular mechanisms for beneficial activities by ingestion of peptides.

14:30 - 15:00
Young Scientist Awards Session 2 (Sponsored by Elsevier)
Session Chair: Huang Dejian, National University of Singapore, Singapore

Location: Roselle-Simpor Ballroom L4

IUFoST National Committee of the Swiss Academy of Sciences
Emerging Cellular Agriculture-Based Food Production with Microalgae as Case Study
Location: BR4
Session Chair:  Alexander Mathys, ETH, Zurich, Switzerland

International Life Science Institute (ILSI) - Commonwealth Scientific and Industrial Research Organisation (CSIRO) Scientific Session
Future of Protein – Science, Innovation and Dietary Shifts
Location: BR5
Session Chair:  Hannelore Daniel, Technical University of Munich, Germany

International Society for Nutraceuticals and Functional Foods (ISNFF)
Functional Foods, Nutraceuticals and Natural Health Products: Effects, Bioavailability, Metabolism, and Health Effects
Location: BR6
Session Chair:  Fereidoon Shahidi, Memorial University, Canada

Food Chemistry and Ingredients 1
Location: BR7
Session Co-Chairs: Suzana Lannes, IUFoST, Brazil; Mark Richards, Nanyang Polytechnic, Singapore

Food Processing and Engineering 1
Location: BR8
Session Co-Chairs: Pingfan Rao, IUFoST, China  ; Raffael Osen, Agency for Science, Technology and Research, Singapore

Food Processing and Engineering 2
Location: BR9
Session Co-Chairs: Bhesh Bhandari, University of Queensland, Australia; Mei Yin Wang, Singapore Institute of Technology, Singapore

Competition

Global Food Industry Award Judging – Sponsored by K. H. Roberts
Location: Organiser Room (Peony Jr 4510)

Juries:

• Vish Prakash, President IUFoST, India
• Aman Wirakartakusumah, President Elect IUFoST. Indonesia
• Lim Chee Kian, SIFST, Singapore
• Pavinee Chinachoti, GOIR Working Group, IUFoST, Thailand
• Sebastiano Poretta, IUFoST Board of Director, Italy

Location: Main Plenary Room (Peony Ballroom, L4)
Session Chair: Hongda Chen, IUFoST, USA

08:30 - 09:00
Plenary 3: Advances and Misconceptions - Food Materials Science
Yrjö H. Roos, Full Professor (Food Technology, School of Food and Nutritional Sciences), University College Cork

Biological materials including foods are complex dispersed and heterogeneous assemblies of substances where disorder rather than order is the norm. Noncrystalline states and molecular heterogeneities often dominate food materials properties. Superficial macroscopic characterization is common but provides limited knowledge for engineering needs and food product development. Microstructural heterogeneities and varying components affinity to water may explain unexpected phenomena and kinetics. Glass transition gained popularity in explaining dramatic changes in food solids properties, as it closely relates to kinetics and dynamics in foods of low water content or in frozen states. A frozen state is particularly complex because of temperature and food composition -dependent quantity of dispersed ice. Significant advances have been made in understanding food structure – properties relationships while ignorance of multicomponent microstructural heterogeneities and their impact on food performance in processing and storage is poorly described, and misconceptions of underlying causes may arise.

09:00 - 09:30
Plenary 4: Scientists to the Rescue: Food Security
Ratchanee Sydney Teepprasan, Director, Research & Innovation, Charoen Pokphand (CP) Group

Are we going to run out of food? Where do we turn to if the supply chain is disrupted? How to prepare for resiliency in case the next pandemic hits? Is there a better way to feed the world? Can we rely on the free market mechanism to provide? What good are money and gold if they can't fill the hungry stomach of a billionaire? These are no longer just hypothetical scenarios. Covid-19, US-China geopolitical fights, the war in Ukraine .. all these turmoils make those big questions become real. This is a call to action. Scientists and researchers must join forces with innovators, entrepreneurs, investors, corporate and government executives, and public at large to prepare for and find solutions to tackle the impending doomsday.

Young Scientist Awards Session 3 (Sponsored by Elsevier)

Session Chair: Richard Khaw, IUFoST & SIFST, Singapore

10:00 - 10:15
Shimadzu “Food Sustainability World Lab Network”
Memorandum of Understanding Signing Ceremony

Location: BR 1 & BR2 - Scientific Session

Programme:

Location: Roselle-Simpor Ballroom L4

Shimadzu 3rd Global Food Summit 2022
Location: BR3 & BR4

Ingredion - Be What’s Next™ Innovation Session
Location: BR5

Food Chemistry and Ingredients 2
Location: BR6
Session Co-Chairs: Fereidoon Shahidi, IUFoST, Canada; Peter K.C. Ong, K.H. Roberts, Singapore

U.S. Dairy Export Council (USDEC) Scientific Session
Pathways to Sustainable Nutrition: Consumer Voices and Dairy’s Journey
Location: BR7

IUFoST – WG 1.2 Education Session 1
Lessons for the Future: A Post-Pandemic New Context for Food Studies Teaching Methods
Location: BR8
Session Chair: Ferruh Erdogdu, Turkey and Cristina L.M. Silva, Catholic University of Portugal, Portugal

Food Chemistry and Ingredients 3
Location: BR9
Session Co-Chairs: Stephane Guilbert, IUFoST, France; Dejian Huang, National University of Singapore, Singapore

Food Chemistry and Ingredients 4
Location: BR10
Session Co-Chairs: Adewale Obadina, IUFoST, Nigeria; Shao Quan Liu, National University of Singapore, Singapore

Competition

Food Safety Without Borders Graduate Students Paper Competition – Supported by Singapore Food Agency
Location: BR11

Competition Juries:

• Shen Ping, Singapore Food Agency, Singapore
• Conrad O. Perera, The University of Auckland, New Zealand
• Aman Wirakartakusumah, IUFoST, Indonesia
• Carol Wallace, University of Central Lancashire, UK
• Purnendu Vasavada, University of Wisconsin – River Falls, USA

Location: Main Plenary Room (Peony Ballroom L4)

Unilever - Plant-based Protein: Unilever Vegetarian Butcher Perspectives
Pavlic, Jasmine, Unilever Food Solutions
Location: BR3 & BR4
 

International Society for Nutraceuticals and Functional Foods (ISNFF)
Zero Waste Processing and Value-Added Food by-Product Utilization
Location: BR5
Session Chair:  Fereidoon Shahidi, Memorial University, Canada

Thermo Fisher Scientific: Scientific Session
Comprehensive solutions to protect our food supply
Location: BR6

Food Chemistry and Ingredients 5
Location: BR7
Session Co-Chairs: Pingfan Rao, IUFoST, China; Conor Delahunty, Symrise, Singapore

Singapore Agency for Science, Technology and Research (A*STAR) Scientific Session
Location: BR8

Traditional and Future Foods
Location: BR9
Session Co-Chairs: Sebastiano Poretta, IUFoST, Italy; Jeroen Schmitt, Agency for Science, Technology and Research, Singapore

Agri- and Aquaculture
Location: BR10
Session Co-Chairs: Suzana Lannes, IUFoST, Brazil; Sin Bin Chua, Haidilao, Singapore

Competition

Undergraduate Students Product Development Competition Session 1 – Sponsored by Cargill
Location: BR11

Competition Juries:

• Pavinee Chinachoti, GOIR Working Group, IUFoST
• Jairo Romero, IUFoST, Colombia
• Johanna Tan, Temasek Polytechnic, Singapore
• Sebastiano Poretta, IUFoST, Italy
• Alvin Lee, Institute for Food Safety and Health, Chicago, USA

Location: Roselle-Simpor Ballroom L4

International Association for Engineering and Food (IAEF)
Novel Thermal Processing
Location: BR3 & BR4
Session Chair: Hosahalli Ramaswamy, McGill University, Canada

IUFoST Working Committee of Japan
Rheology and Colloid Approach in Developing Palatable and Healthy Foods
Location: BR5
Session Chair: Katsuyoshi Nishinari, Osaka City University/Hubei University of Technology, Japan/China

IAFoST – Global Initiatives (Academy)
Nutritional Strategies for Post-Acute Sequelae of COVID-19 (PASC) Management
Location: BR6
Session Chair: Roger Clemens, University of Southern California, USA

Food Processing and Engineering 3
Location: BR7
Session Co-Chairs: Ogugua Charles Aworh, IUFoST, Nigeria; Melanie Weingarten, Agency for Science, Technology and Research, Singapore

IUFoST College of Early Career Scientists (CECS) Session
Emerging Food Science and Technology Leadership in Meeting the Grand Challenges
Location: BR8
Session Chair: George Ooko Abong, Presiding Officer, College of Early Career Scientists (CECS)

European Academy of Food Engineering (EAFE) /International Society of Food Engineering (ISFE)
The Value of Food Processing for Nourishing People in A Healthy, Pleasurable and Sustainable Manner
Location: BR9
Session Chair: Yrjö H. Roos, University College Cork

Food Processing and Engineering 4
Location: BR10
Session Co-Chairs: Roger Clemens, IUFoST, USA; Dejian Huang, National University of Singapore, Singapore

Competition

Undergraduate Students Product Development Competition Session 2 – Sponsored by Cargill
Location: BR11

Competition Juries:

• Pavinee Chinachoti, GOIR Working Group, IUFoST
• Jairo Romero, IUFoST, Colombia
• Johanna Tan, Temasek Polytechnic, Singapore
• Sebastiano Poretta, IUFoST, Italy
• Alvin Lee, Institute for Food Safety and Health, Chicago, USA

Location: Orchid Ballroom L4

Location: Main Plenary Room (Peony Ballroom L4)

IAFoST Fellow Induction Ceremony - Welcome by IAFoST Chair

Plenary 5: IUFoST lifetime achievement awards winner Delia Rodriguez-Amaya

Plenary 6: IUFoST lifetime achievement awards winner Ruth Oniang’o

IAFoST Fellows Induction Ceremony

• 2020 Fellows Induction
• 2022 Fellows Induction

Plenary 7: Food Systems in Crisis are Confronted with Hard Choices: the Opportunity for Innovations
Prof. Joachim von Braun, Chair (Scientific Group), UN Food Systems Summit

The global and many national food systems are confronted with the hard choice to address the challenge of systems’ transformation toward sustainability and resilience, while also managing the acute food crisis with urgency. Food systems actually are impacted by a new set of multi-dimensional problems that have accumulated to a very serious crisis.

The set of problems include, Covid19 disrupting food value chains, wars further add to uncertainty and hinder trade, accelerating prices make healthy diets unaffordable for millions and increase raw material and processing costs, accumulated debts curtail social protection and nutrition programs, climate stress undermining food systems’ resilience, destruction of nature and erosion of biodiversity undermine food security in the long run. These problems are interconnected and reinforce each other. A food systems perspective is required to identify the actions needed to achieve transformation toward sustainable food systems, while also managing the crises in the short term. This raises complex questions of tradeoffs and synergies of actions. At the center of solutions to the challenges are innovations, that is, policy-, technological-, and organizational innovations. These must be based on science, be context specific, and some must be international.

A set of seven key innovations are presented and elaborated in the lecture. They range from actions to address diet deficiency, to bio-science and processing technology innovations, to de-risking the food system, to natural resource management innovations, and the related investments in all of these. Costing actions and elaborating the true costs of food - including environmental and health externalities - provide a framework for priority setting of actions and implementation by public- and corporate sectors.

Location: Roselle-Simpor Ballroom L4

IUFoST – WG 1.2 Education Session 2
Emerging Issues on Education and Key Focus Areas
Location: BR1
Session Chair: Azis Boing Sitanggang, IPB University, Indonesia and Cristina L.M. Silva, Catholic University of Portugal, Portugal

IUFoSTWG2.1 Food Safety
Food Safety Culture and a Pathway to Improved Food Safety Performance
Location: BR2
Session Chair: Carol Wallace, University of Central Lancashire, UK

International Society of Food Applications of Nanoscale Sciences (ISFANS)
Future of Food Manufacturing
Location: BR3
Session Chair: An-I Yeh, National Taiwan University, Taiwan and Harjinder Singh, Riddet Institute, New Zealand

CAAS
Plant Based Food Processing and Nutritional Improvement
Location: BR4
Session Chair: Hongshun Yang, NUS Singapore

International Life Science Institute (ILSI) - Commonwealth Scientific and Industrial Research Organisation (CSIRO) Scientific Session
Food-omics – Rethinking Analytical Tools for Food Components and Their Health Impact
Location: BR5
Session Chair: Geoffry Smith, ILSI SEA Region, Singapore

Nutrition and Health 1
Location: BR6
Session Co-Chairs: Aman Wirakartakusumah, IUFoST, Indonesia: Kalpana Bhaskaran, Temasek Polytechnic, Singapore

New Zealand Special Session: Unleashing Sustainable Nutrition
Location: BR7
Session Co-Chairs: Don Otter, Auckland University of Technology, New Zealand and Yi-Chern Lee, New Zealand

Food Safety and Regulatory Science 1
Location: BR8
Session Co-Chairs: Chin-Kun Wang, IUFoST, Taiwan; Benjamin Smith, Agency for Science, Technology and Research, Singapore

Tanzania Association of Food Scientists and Technologists (TAFST)
Tanzania: A Country with Great Potential for Food Production and Processing
Location: BR9
Session Chair: Anne D Perera, Food & Nutrition Consultant, Auckland, New Zealand and Dr Lee Kim Lian, Advisor, SIFST

Food Processing and Engineering 5
Location: BR10
Session Co-Chairs: Vish Prakash, IUFoST, India; Mei Yin Wang, Singapore Institute of Technology, Singapore

Location: Main Plenary Room (Peony Ballroom L4)

Day 3 Poster Presentation

International Symposium on the Properties of Water (ISOPOW)
Innovation and Advances in Structuring Water in Foods
Location: BR1
Session Chair: Yrjö H. Roos, University College Cork, Ireland

International Association of Engineering and Food (IAEF)
Nonthermal Processing
Location: BR2
Session Chair: Hosahalli Ramaswamy, McGill University, Canada

Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) Leaders Session
Food Safety and Sustainability in ASEAN: Where the Future Lies
Location: BR3
Session Co-Chairs: Koh Yew Ming, Malaysia Institute of Food Technologists, Inc., Malaysia, Richard Khaw, IUFoST & SIFST, Singapore

Global Outreach/Industry Relation Working Group
Nutrition and Functional Food Health Claims in ASEAN: how possible to harmonize the regulation?
Location: BR4
Session Chair: Pavinee Chinachoti, GOIR Working Group, IUFoST

Food Safety and Regulatory Science 2
Location: BR5
Session Co-Chairs: Aman Wirakartakusumah, IUFoST, Singapore; Benjamin Smith, Agency for Science, Technology and Research, Singapore

Nutrition and Health 2
Location: BR6
Session Co-Chairs: Stephane Guilbert, IUFoST, France; Conor Delahunty, Symrise, Singapore

Nutrition and Health 3
Location: BR7
Session Co-Chairs: Adewale Obadina, IUFoST, Nigeria; Yusuf Ali, Nanyang Technological University, Singapore

Food Processing and Engineering 6
Location: BR8
Session Co-Chairs: Sebastiano Poretta, IUFoST, Italy; Amy Lin, Agency for Science, Technology and Research, Singapore

Food Industry Asia
Understanding the Role of Processed Foods in Healthy and Sustainable Diets
Location: BR9

TEAGASC (the Agriculture and Food Development Authority) Session
Teagasc Food Programme
Location: BR10

Competition

Food Sustainability Idea/Concept Development Competition (Supported by Singapore Food Agency)

Location: BR11

Competition Juries:

• Poh Bee Ling, Singapore Food Agency, Singapore
• Hongda Chen, IUFoST, USA
• Anne D Perera, Food & Nutrition Consultant, Auckland, New Zealand
• Paruchuri Gangadhar Rao, CSIR, India
• Mitsutoshi Nakajima, University of Tsukuba, Japan

Location: Roselle-Simpor Ballroom L4

IUFoST WG 3.2 Food and Nutrition Security
Empowerment of Sustainable Food Systems Through Food and Nutrition Security
Location: BR1
Session Chair: Cheikh Ndiaye, IUFoST Working Group on Food and Nutrition Security, Senegal and Paruchuri Gangadhar Rao, CSIR, India

The European Federation of Food Science & Technology (EEFoST)
The Role of Processing to Nourish People
Location: BR2
Session Chair: Lilia Ahrné, University of Copenhagen, Denmark

International Union of Nutritional Sciences (IUNS)
Advancing Nutrition Science Globally
Location: BR3
Session Chair: Vish Prakash, Vice-president of IUNS; President of IUFoST and J. Alfredo Martinez President, IUNS

Education Session by ISEKI
Training New Skills of Agri-Food Professionals For 2030
Location: BR4
Session Chair: Ferruh Erdogdu, Ankara University, Turkey

bioMerieux Scientific Session
Predictive and Preventive Diagnostics: What It Means to Food Safety and Quality
Location: BR5

Future of Food Manufacturing
Location: BR6
Session Co-Chairs: Ogugua Charles Aworh, IUFoST, Nigeria; Shao Quan Liu, National University of Singapore, Singapore

Food Chemistry and Ingredients 6
Location: BR7
Session Co-Chairs: Roger Clemens, IUFoST, USA; Dejian Huang, National University of Singapore, Singapore

Food Processing and Engineering 7
Location: BR8
Session Co-Chairs: Jairo Romero, IUFoST, Colombia; Mark Richards, Nanyang Polytechnic, Singapore

Food Processing and Engineering 8
Location: BR9
Session Co-Chairs: Chin-Kun Wang, IUFoST, Taiwan; Melanie Weingarten, Agency for Science, Technology and Research, Singapore

Competition

Undergraduate Quiz Bowl Championship (Sponsored by IFIS Publishing)
Location: BR10

Competition Juries:

• Siti Noorbaiyah Abdul Malek, Singapore Institute of Technology, Singapore
• Roger Clemens, University of Southern California, USA
• George Ooko Abong, Presiding Officer, College of Early Career Scientists

Note: This event is by invitation only. 

18:00 - Registration

19:00 - Start of Dinner

International Society of Food Applications of Nanoscale Sciences (ISFANS)
Nanotechnology for Food and Agriculture
Location: BR1
Session Co-Chairs: Cristina M Sabliov, Louisiana State University and LSU AgCenter, USA and Hongda Chen, USDA, USA

Food Chemistry and Ingredients 7
Location: BR2
Session Co-Chairs: Fereidoon Shahidi, IUFoST, Canada; Jeroen Schmitt, Agency for Science, Technology and Research, Singapore

Food Safety and Regulatory Science 3
Location: BR3
Session Co-Chairs: Oni Yuliati, Singapore Polytechnic, Singapore

West African Association of Food Science and Technology (WAAFoST)
Towards Establishing Nigeria's Research and Development Foundation
Location: BR4
Session Chair: Lateef Oladimeji Sanni, FAS, FNiFST, Nigeria

Food Packaging and Material Science
Location: BR5
Session Co-Chairs: Pingfan Rao, IUFoST, China; Joo Won Lee, Singapore Polytechnic, Singapore

Global Harmonization Initiative (GHI) 
Global Food Safety and Security
Location: BR6
Session Co-Chairs: Huub Lelieveld, President of GHI and Diana Bogueva, University of Sydney, Australia

Food Safety and Regulatory Science 4
Location: BR7
Session Co-Chairs: Sebastiano Poretta, IUFoST, Italy; Joanne Chan, Singapore Food Agency, Singapore

ALACCTA Scientific Session
Old Ways and New Ways, Strategies Generated by the Food Scientists and Food Industry to Protect the Environment
Location: BR8
Session Chair: Sara Esther Valdés Martínez, Universidad Nacional Autónoma de México

Global Food Regulatory Science Society (GFORSS)
Introduction of the Global Food Regulatory Science Society: Current Focus and Areas of Priority for Investments in Food Regulatory Science Capacity
Location: BR9
Session Co-Chairs: Samuel Godefroy and Charles Aworth

International Life Science Institute (ILSI)
Food Packaging – Safety and Sustainability in the Food System
Location: BR10
Session Chair: Stéphane Vidry, ILSI, USA

New Zealand Session – Innovative Technologies of the Future
Location: BR11
Session Co-Chairs: Richard Archer, Massey University, New Zealand; Matthew Zhao, Massey University, New Zealand

Location: Roselle-Simpor Ballroom L4

Location: Main Plenary Room (Peony Ballroom L4)

Session Co-Chairs: Aman Wirakartakusumah, IUFoST, Indonesia Weibiao Zhou, National University of Singapore, Singapore

Young Scientist Awards Session 4 (Sponsored by Elsevier)

10:45 – 11:15

Keynote: How to Accelerate the Commercialisation of Sustainable Food Products across Asia
Mathys Boeren (Nurasa)

The Asia Food Challenge: By 2030, Asia will have an additional 250 million mouths to feed and will be home to approximately 65% of the world’s middle-class population.

And yet Asia struggles to feed itself.

Asia today has some of the lowest levels of arable land per capita in the world, and according to the UN’s Food and Agriculture Organisation, this is expected to fall by five percent over the next decade due to climate change and environmental degradation.

Instead, Asia is relying on importing food, which stand at about 220 million tonnes a year. These food supply chains are often riddled with inefficiency, food waste and safety issues.

What are some of the specific ways and examples in which science and technology is being harnessed to address the Asia Food Challenge and establish a sustainable food system in the region? Where are the pain points in Asia’s sustainable food system value chain and can science and technology alone alleviate these barriers? How can the commercialisation and adoption of sustainable food be accelerated in Asia?

11:15-11:45

Plenary 8: Food Processing to Ensure Food Security: A Regulatory Perspective
Ludovica Verzegnassi (Nestle)

The global world population currently stands at 8 bio and is foreseen to rise to 9 bio in 2050. As a consequence, the demand for nutritious and safe food will continue to rise. Today, food security* is conditioned by political unrest in key geographies, as well as by climate change and its impact on water availability, on pest occurrence, and on the capability of plants to produce food and feed under unforeseen/growing stress. In addition, the need to reduce greenhouse gas emissions and reach zero carbon by the second half of the century will impact the farming practices currently in use, and potentially their qualitative and quantitative outputs.

Research on new food processing technologies (e.g., aquaponics, cultivated meat, nutrient recovery from side streams) is crucial to ensure access to safe and nutritious food for a fast-growing world population. Reduction of food losses throughout the supply chain, enabled by food processing, can also play a crucial role in terms of food security. Given the scale of the challenge, new governmental policies should consider agile regulatory frames authorizing safe and nutritious novel food offerings, prepared through novel processing technologies. An agile regulatory approval process would support food business operators in shifting towards new technologies that could help solving increasing food security challenges.

* Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy life (ref FAO, Chapter 2. Food security: concepts and measurement [21] (fao.org).

11:45 - 12:30

Panel Discussion: Collaborating to Build a More Innovative and Sustainable World to Feed 9 Billion (The Future)
Moderator: John Cheng, Founder & Managing Director, Innovate 360

Panel Speakers:

• Eugene Toh, Director of the Agri-tech Division, Enterprise Singapore
• Hazel Khoo, Executive Director, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology & Research
• Deborah Koh, Director, Industry Development & Community Partnership, Singapore Food Agency
• Ed Alejandrino, CEO Kalsangi Pte. Ltd
• Gautam Godhwani, Managing Partner, Good Startup
• Sandhya Sriram, Group CEO and Co-founder, Shiok Meats

12:30 – 13:30

Closing Ceremony

• Competition Award Presentation
• Handing Over Ceremony to 22nd IUFoST World Congress of Food Science & Technology Host Country - ITALY

Location: 4611-2 (Orchid Jr Ballroom L4)

You may register for the Technical Tours onsite during the World Congress at the Congress Registration Counters. This will be on a first-come-first-served basis and slots are limited to 25 pax per tour. 

Each Tour will follow a similar schedule and allow delegates to visit two separate locations. Delegates will gather at the Registration Area and Shuttle Buses will be arranged for each tour. 

Tour 1 - NUS Agritech Centre and National Centre for Food Science, SFA

Tour 1 Location 1 - NUS Agritech Centre (85 Science Park Drive, The Cavendish , #01-03, S118259)

NUS Agritech Centre is an innovative sandpit for researchers, entrepreneurs and visionaries to present challenges, experiments, and explore market-based solutions in agriculture. Run by NUS Enterprise, the entrepreneurial arm of the National University of Singapore (NUS), the Centre uses state of the art tools and controls to provide an optimised infrastructure and environment for urban farming innovation and production.

The Centre’s role is focused on inspiring a new generation of high tech farmers by developing and commercialising frontier technologies for urban farming and agriculture to improve farm yield, growth efficiency and profitability.

Tour 1 Location 2 - National Centre for Food Science, SFA (7 International Business Park, S609919)

The National Centre for Food Science (NCFS) is the scientific arm of Singapore Food Agency (SFA) and provides scientific evidence to support SFA’s mission to ensure and secure a supply of safe food. It plays a crucial role in upholding food safety by providing scientific expertise and performing in-depth applied research, risk assessment studies, data analytics, and laboratory diagnosis. NCFS also support the investigation of foodborne disease outbreaks, and constantly strives to further develop advanced laboratory capabilities to counter threats from emerging hazards.

Tour 2 - Food Innovation & Resource Centre, Singapore Polytechnic and Innovate 360 

Tour 2 Location 1 - Food Innovation & Resource Centre, Singapore Polytechnic (500 Dover Road, Blk T11B, Level 3 Unit 301, S139651)

Food Innovation and Resource Centre (FIRC) was launched in 2007 as a joint initiative between Enterprise Singapore and Singapore Polytechnic. As the Centre of Innovation (COI) dedicated to food science and technology applications in Singapore, FIRC aims to be a one-stop solution hub to support food enterprises throughout their innovation journey to grow and sustain their businesses.

Our team of lead consultants and technical experts comprising of food technologists, nutritionist, scientist and engineers, offers aspiring food entrepreneurs with holistic recommendation in food application solutions such as new product development and reformulation, packaging recommendation, sensory evaluation and automation solutions.

Working closely with food enterprises, we co-develop food concepts and actual prototypes that are ready for commercialisation using FIRC dedicated and well-equipped food facilities which include pilot plant, packaging studio, test kitchen, laboratories and sensory suite.

Tour 2 Location 2 - Innovate 360 (9 Chin Bee Drive, S619860)

Innovate 360 is Singapore’s first venture capitalist & food accelerator with facilities and venture capitalist, recognised as a technology partner by Asia Pacific Economic Corporation (APEC) Policy Partnership on Food Security. It is backed by a third-generation food business and is supported by Enterprise Singapore. It is one of Singapore’s first food-focused accredited mentor partners (AMP) that help start-ups with the S$50,000 StartupSG Founder grant.

The accelerator differentiates itself by being closely connected to the market. Spun out from a 70-year-old food business, Innovate 360 leverages the experience and networks to successfully help start-ups grow and scale. Food start-ups benefit in various areas from access to expertise, facilities, fund raising, mentoring, scaling up and sales and distribution. Today it helps and supports more than 80 food start-ups in deep tech, agri-tech, food sustainability, and consumer packaged goods (CPGs).

Tour 3 - Shimadzu and Advanced Remanufacturing and Technology Centre (ARTC)

Tour 3 Location 1 -  Shimadzu (79 Science Park Drive #02-01/08,
Cintech IV, Singapore Science Park 1, S118264)

Shimadzu (Asia Pacific) is a subsidiary and the Asian headquarter of Shimadzu Corporation, which was founded in 1875 in Kyoto, Japan. The subsidiary is established in 1989 in Singapore as a distribution centre for Shimadzu’s analytical instruments, testing machines, balances and medical equipment, provided to research institutions, universities and private organisations alike.

Tour 3 Location 2 - Advanced Remanufacturing and Technology Centre (ARTC) (3 Cleantech Loop, #01/01 CleanTech Two, S637143)

Advanced Remanufacturing and Technology Centre (ARTC) is a contemporary platform built upon strong public-private partnerships. In partnership with Nanyang Technological University, Singapore (NTU Singapore), ARTC has a membership consortium with over 95 members, ranging from global multinational corporations (MNCs), public agencies, small and medium enterprises (SMEs) to startups focusing on 5 industry pillars – Aerospace, FMCG & e-Commerce, Energy, Land Transport and MedTech. ARTC’s expertise in advanced manufacturing and remanufacturing accelerates the transfer of innovation from applied research to industrial applications and solutions.

Tour 4 - ALS and Centre for Applied Nutrition Services, Temasek Polytechnic

Tour 4 Location 1 - ALS (121 Genting Ln, ALS Building, S349572)

For more than 40 years, ALS has provided comprehensive testing solutions to clients in a wide range of industries all over the world. Our adoption of state-of-the-art technology and innovative methodologies – coupled with the strength of our international teams – ensure that we deliver the highest quality services using local expertise and personalized solutions.

Tour 4 Location 2 - Centre for Applied Nutrition Services, Temasek Polytechnic (21 Tampines Ave 1, S529757)

Centre of Applied Science Services (CANS) integrates expertise from 3 core areas in food: nutrition, culinary, and food technology to innovate food products and therapeutic variations suitable for those with dysphagia, diabetes, and other chronic diseases, as well as conduct nutrition intervention studies. Great creative ideas start with a spark, and it turns into reality by putting into action at our facilities that are fully equipped with a suite of research and development facilities as well as testing laboratories to learning enterprise. You will get a peek into our learning enterprise, Bistro Lab, that serves as a training venue and a test-bedding ground for staff and students to explore new food concepts and ingredient applications along with their industry partners. At the end of the tour, participants will have a chance to taste healthful and nourishing snacks that invigorate your 5 senses made in this central kitchen facility.