THEMES & SPEAKERS
An exciting line up of programme will include distinguished plenary and keynote speakers, industry-based workshops, research presentations and a plethora of networking opportunities as we expect to attract participants from the regional countries and worldwide.
Keep pace with innovation and discover new technologies, emerging methods and trending topics in the areas of:
Microbial Safety of Urban Farming Systems
and Fresh Produce
Chemical and Toxicological Perspectives
in Food Safety
AI and Foodomic
Sustainable Food Processing
and Engineering
Participate in the oral/poster presentation sessions for a chance to win the Best Oral or Best
Poster Research Presentation Award in recognition of the scientific merit of your work.
Enjoy
early bird rates when you register for this conference by Friday, 31 May 2024.
THEMES
Microbial Safety of Urban Farming Systems and Fresh Produce
Food security - access to safe and nutritious food - is always a challenge for Singapore as over 90 % of the foods supplied in this country are imported from abroad. The food supply chain is highly vulnerable to climate change, global supply chain disruptions as well as disease outbreaks. In order to strengthen food security, Singapore is working towards building our agri-food industry's capability and capacity to sustainably produce 30% of our nutritional needs by 2030 through Singapore's 30 by 30 goal. With just 1% of Singapore's land set aside for farming, the development of sustainable urban farms making use of space, energy, and water efficiently and innovatively is the only solution to achieve the food security goal. However, there are still many unknown aspects regarding the microbial safety of urban agricultural production systems. Traditionally, wildlife, livestock, human activity, topography and climate, flooding, seed and crop selection, and prior land use are influencing factors of microbial contamination of fresh produce. With the use of urban agricultural systems, many factors can be completely or partially avoided such as wildlife, livestock, flooding, etc. However, new possible microbial risks can be introduced due to, for instance, closed-loop irrigation systems.
Fresh produce including fruit and vegetables is an essential part of a healthy, balanced diet. Although Singapore imports a large proportion of food products, local production of fresh produce, which are highly perishable products, is highly appreciated to guarantee its freshness. Therefore, fresh produce become one of the primary focuses of this national food campaign. On the other hand, fresh produce harbors large and diverse populations of microorganisms and has been identified as an important vehicle for the transmission of foodborne pathogens. In recent years, numerous efforts have been made to understand these hazards and to prevent and mitigate the risks from primary production to post-harvest activities, transportation, point of sale, and preparation for consumption.
This topic of our conference thus focuses on the microbial safety of urban farming systems and fresh produce. This identified niche is not only important for Singapore but also for the rest of the world in the face of climate change, population growth, ecosystem degradation, and increasing resource scarcity globally. We welcome researchers from all over the world to present their relevant research outcomes and perspectives on this platform.
Invited Speakers
The Ohio State University
& New Zealand (FPSC-ANZ)
Chemical and Toxicological Perspectives in Food Safety
Climate change has complex associations with various chemical safety hazards in food, such as influencing the bioaccumulation of heavy metals in the food chain, affecting mycotoxin production in crops, and altering the geographical distribution and life cycles of pests, which in turn may change farming practices on chemical treatments. Such phenomenon is coupled with changes in global food systems and increased globalization of the food supply which places the population at risk of exposure to various food safety hazards.
Dietary exposure of chemicals from food may include intentionally added chemicals (e.g. food additives, drug, and pesticide residues) as well as contaminants that could be naturally occurring (e.g. mycotoxins), formed during processing (e.g. acrylamide and polycyclic aromatic hydrocarbons) and introduced from the environment (e.g. heavy metals and dioxins). Undertaking research to improve the understanding of chemicals which may be present in food is needed to evaluate the potential risk to health that could arise from exposure to these chemicals.
Chemical hazards can pose human health risks such as carcinogenicity, mutagenicity, reproductive toxicity, and others through various modes of action. Strategies to deepen the toxicological knowledge and inform chemical safety assessment in food have been prompted by the development and validation of approaches to assure safety of chemicals that do not rely on animal testing. One such strategy is the implementation of New Approach Methodologies (NAMs) which are considered to include any in vitro, in silico or chemistry-based method, to enable more widespread use in regulatory decision-making on chemical safety.
Invited Speakers
Singapore Food Agency
AI and Foodomic
In recent years, the intersection of technology and food safety has become increasingly pivotal, therefore, exploring and learning how cutting-edge technologies can help traceability, risk assessment, and real-time monitoring to foster a more resilient and secure Singapore and global food system is attracting more attention. We strive to build a more sustainable, technologically empowered, and safe food ecosystem in Singapore and worldwide.
Artificial Intelligence (AI) and Foodomics, a new field that integrates various disciplines such as genomics, metabolomics, and proteomics to study food and nutrition, are emerging as transformative tools in fortifying food safety and security systems. The combination of AI and Foodomics holds immense promise in revolutionizing how we approach and ensure food safety. This is because AI, with its ability to process huge amounts of data and identify intricate patterns, offers a dynamic solution for monitoring and mitigating risks within the food production and distribution chain. Meanwhile, Foodomics provides a holistic understanding of the composition and quality of food, allowing for more precise and comprehensive safety assessments. The synergies between AI and Foodomics not only help unravel innovative strategies but also provide solutions for the potential challenges in the pursuit of enhancing food safety protocols.
This section theme of our conference, AI and Foodomics for Food Safety, aims to delve into the symbiotic relationship between advanced technologies and the critical imperative of safeguarding our food supply. We welcome researchers from all over the world to present their relevant research outcomes and perspectives on AI applications in food predictive modelling, anomaly detection, and authentication systems, as well as the role of Foodomics in deciphering the molecular and nutritional aspects of various foods. The platform may help build a more sustainable, technologically empowered, and safe food ecosystem in Singapore and worldwide.
Invited Speakers
Guangdong University of Petrochemical Technology
Florida State University
University of Zagreb
University of San Agustin
Sustainable Food Processing and Engineering
As part of the industrial revolution, food engineering has empowered the mass production of foods. While doing so, it has endeavoured that the foods that we eat are safe for consumption and as nutritionally wholesome as possible. In recent years, an important aspiration of food engineering has been sustainability. This has given rise to not only alternative, non-thermal methods of processing such as high pressure processing but also energy efficient versions of existing processing methods, e.g. ohmic heating. In addition to bulk production, food engineering has also played a key role in food product development. Knowledge of rheology, texture and tribology has enabled the study and design of foods that can deliver the desired sensory experience to the consumer. Going forward, food engineering is likely to play an even greater role with the advent of novel products, e.g. alternative proteins, which require the use of novel unit operations such as extrusion for their production. Thus, this theme aims to present, discuss and advance food processing and engineering efforts that promote the sustainability of our foods.
Invited Speakers
