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Plenary Sessions on January 27, 2021 (Wednesday)

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



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





10:15 - 10:30
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.




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





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



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)




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.



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
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.




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



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





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.