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Plenary Sessions on January 27, 2021 (Wednesday)

TIME
(HONG KONG)
SESSIONS
09:00 - 09:15
Welcome Remarks

Prof. Terence Lok-ting Lau
Interim Associate Vice President (Innovation and Technology Development), PolyU
Chairman, Organizing Committee of APFSIC 2021
Convener, Food Safety Consortium [IAFP Hong Kong Affiliate]

 

Prof. Yuk-lam Lo
Chairman, Advisory Council on Food and Environmental Hygiene,
Food and Health Bureau, The Government of HKSAR
Honorary President, Hong Kong Food Safety Association

 

Dr. Roger Cook
President, International Association for Food Protection [IAFP]
Principal Adviser (Strategic Science and Risk Assessment), New Zealand Food Safety, 
New Zealand Ministry for Primary Industries

 

09:15 - 10:15 Keynote Plenary Speeches

Moderator:

 

Prof. Terence Lok-ting Lau
Interim Associate Vice President (Innovation and Technology Development), PolyU
Chairman, Organizing Committee of APFSIC 2021
Convener, Food Safety Consortium [IAFP Hong Kong Affiliate]

 

Keynote Plenary Speakers:

 

COVID-19 and Food Safety

 

Prof. Junshi Chen
Senior Research Professor and Chief Adviser, China National Center for Food Safety Risk Assessment

 

FDA’s New Era of Smarter Food Safety

 

Mr. Frank Yiannas
Deputy Commissioner for Food Policy and Response, United States Food and Drug Administration

 

Food Safety and Latest Regulatory Development in Hong Kong and IT Systems in CFS

 

Dr. Edwin Lok-kin Tsui
Controller, Centre for Food Safety, The Government of the Hong Kong Special Administrative Region

 

 

Q&A

 

10:15 - 10:30
Break
10:30 - 12:00

Plenary Speeches and Panel Discussion

Session 1      Fostering Food Safety Culture: The Key to Safe Food for Everyone

It is everyone’s responsibility to foster, support and strengthen food safety culture on farms, in food production facilities, at retail stores, and in homes. We will not make dramatic improvements in reducing foodborne illness outbreaks or recalls without doing more to influence the beliefs, attitudes, and behaviors of people and actions of organizations. A positive food safety culture is a prerequisite to effective food safety management.

 

This panel of distinguished speakers will share insights and proven examples on how to elevate food safety culture within their organization: food retailer, food service, food production and on farm. Information and practices on leveraging food safety culture assessment tool will also be discussed.

 

Audiences will gain insights and best practices on how they can become a champion to advance food safety culture within their companies.

 

Moderator:

 

Ms Cindy Jiang
Senior Director, Global Food Safety Risk Management
Global Supply Chain, McDonald’s Corporation

 

Plenary Speakers and Panelists:

 

Who Sets the Food Safety Culture within a Food Company?  Why it is Important for Food Business?

Mr. Hugo Gutierrez
Global Food Safety and Quality Officer, Kerry Group

 

Learning and Insights on Elevating Food Safety Culture from the Head Office to Each Retail Store Globally

Dr. Zhinong Yan
Executive Director, Walmart Food Safety Collaboration Center

 

McDonald’s Korea: Elevating Food Safety Culture

Ms Inna Korotenina
Director of Quality Assurance, McDonald’s Corporation

 

Challenges and Opportunities to Maintaining a Food Safety Culture in the Produce Industry

Dr. Tim Jackson 
Vice President Food Safety, Regulatory and Social Compliance, Driscoll’s of the Americas

 

Food Safety Culture Excellence

 

Dr. John Tomlinson
APAC and Global Sales & Marketing Director, BRCGS

Dr. Joanne Taylor
Co-founder, Culture Excellence

 

 

Panel Discussion / Q&A

 

12:00 - 12:30
Invited Lecture

Food Supply Chain Analytics Informing Management of Public Health Risks

 

Prof. Retsef Levi
J. Spencer Standish (1945) Professor of Operations Management, MIT Sloan School of Management

 

 

Q&A

 

12:30 - 14:00
Lunch Break
14:00 - 14:30
Keynote Plenary Speeches

Moderator:

 

Dr. Michelle Yeung
Senior Veterinary Officer (Animal Health)
Agriculture, Fisheries and Conservation Department
The Government of the Hong Kong SAR

 

Keynote Plenary Speakers:

 

Food Safety from the Perspective of Animal Health and Zoonosis

 

Dr. Hirofumi Kugita 

Regional Representative, World Organisation for Animal Health (OIE)

 

Dr. Maho Urabe
Regional Veterinary Officer, World Organisation for Animal Health (OIE)

 

 

Q&A


14:30 - 15:30

IAFP Asia-Pacific Moderated Networking Session

IAFP Affiliates are organizations whose objectives are consistent with those of IAFP and whose members have united to apply for a formal Charter as an Affiliate Association. There are currently 57 IAFP affiliates around the world and the number is increasing. In this session, you will hear from APAC affiliates on their latest initiatives in advancing food safety, and explore with the affiliate community in strengthening collaborative efforts. Attendees will be able to participate in the discussion session.

Moderator:

 

Prof. Terence Lok-ting Lau
Interim Associate Vice President (Innovation and Technology Development), PolyU
Chairman, Organizing Committee of APFSIC 2021
Convener, Food Safety Consortium [IAFP Hong Kong Affiliate]

 

 IAFP Regional Affiliate Presidents and Delegates:

 

Australian Association for Food Protection
Dr. David Myatt
BioMerieux Industrial Microbiology

 

China Association for Food Protection
Prof. Xiumei Liu
National Institute of Nutrition & Health, China CDC

 

Chinese Association for Food Protection in North America
Mr. Zengxin Scott Li
Senior Manager for Global Food Safety and Microbiology, Rich Product

 

IAFP Japan
Prof. Shige Koseki
Professor of Food and Agricultural Process Engineering, Research Faculty of Agriculture
Hokkaido University

 

The Korea Society of Food Hygiene and Safety
Dr. Gyun-Hyun Yuk
Associate Professor, Department of Food Science and Technology
Korea National University of Transportation

 

Southeast Asia Association for Food Proctection
Dr. C.B. Alvin Lee
Director, Center for Processing Innovation
Associate Professor of Food Science and Nutrition
Institute for Food Safety and Health (IFSH)
Illinois Institute of Technology, Moffett Campus

 

Taiwan Association for Food Protection
Prof. Lee-Yan Sheen
Distinguished Professor, Institute of Food Science and Technology, National Taiwan University
Director, National Center for Food Safety Education and Research, National Taiwan University
Director, Center for Food and Biomolecules, National Taiwan University


15:30 - 16:00
  Break
16:00 - 17:30

Plenary Speeches and Panel Discussion

Session 2      Smart Technologies & Innovations   

 

From some years now the agri-food business has been facing its biggest challenges, namely, from turmoil in domestic and international markets, intensified by the Covid-19 pandemic to shift in consumer preferences, and to technology-enabled improvements.

 

For governments, the increase in medical expenses related to food borne diseases and the negative impact of the agri-food business on climate change have consequently entailed them tightening food regulation constraints while new products and production methods driven by new technologies should entail them setting up a new adapted and globally harmonized regulatory framework.

 

Today’s consumers are intensively concerned about the relationship between their diets and their health and the planet as well, highly connected, they are increasingly empowered by technologies. Can Smart Technologies and Innovations provide appropriate and adequate solutions to be used for enhanced food safety and nutrition management for the greater good of the food industry and ultimately consumers.

 

Moderator:

 

Mr. Yves Rey
Independent Senior Advisor to Industry Leaders
Former Danone Corporate General Manager
Former GFSI Chairman


Plenary Speakers and Panelists:

Standards & Science & Partnerships
We Need to Dream our Future

 

Mr. Tom Heilandt
Secretary, FAO/WHO Codex Alimentarius Commission

 

Progress and Priorities in the APEC Region

 

Mr. Nicholas Brooke
ABAC Principal Advisor to APEC Policy Partnership on Science Technology and Innovation (PPSTI)

 

When Food Safety Meets IoT

 

Prof. Jiannong Cao
Chair Professor of Distributed and Mobile Computing
Department of Computing, PolyU

 

From Functional Foods to Cultured Meat

 

Prof. Lorenzo Pastrana
Chair of the Research Office and Group Leader of the Food Processing Group,
International Iberian Nanotechnology Laboratory (INL)

 

Enabling Technologies for the Enhancement of Food Safety

 

Mr. Simon Wong
Chief Executive Officer
Logistics and Supply Chain MultiTech R&D Centre

 

 

Panel Discussion / Q&A                     

     

17:30 - 18:15
Keynote Plenary Speech

Moderator:

 

Ir Prof. Ping-kong Alexander Wai 
Chairman of Steering Committee, Food Safety Consortium
Former Deputy President and Provost
Chair Professor of Optical Communications, PolyU
President and Vice-Chancellor designate, Hong Kong Baptist University

 

Keynote Plenary Speakers:

 

Controlling COVID-19 Transmission due to Contaminated Imported Frozen Food and Food Packaging

 

Prof. Yongning Wu
Chief Scientist, China National Center for Food Safety Risk Assessment

 

Learn, Adapt, and Invent…Moving on
Codex in 2021 and Post-COVID-19

Mr. Tom Heilandt 
Secretary, FAO/WHO Codex Alimentarius Commission

 

 

Q&A

 

18:15
Conclusion of Day 1
 
Mr. David W. Tharp
Executive Director, International Association for Food Protection
 

 Note: Plenary and breakout topics and speakers are subject to change.