APIFP FREE Webinar - China Food Safety: Achievements and Challenges

A webinar to share information on food safety challenges and achievements in China

Introduction:

Food safety management in China had seen a major shift in policy and regulation in 2008. This change was driven by a food safety incident when a gigantic milk powder manufacturer was surprisingly exposed to produce milk powder adulterated with melamine. This incident caused the hospitalization of about 290,000 children due to kidney stone illness. This tragic incident damaged China's food industry, in particular, the dairy processing sector. Since 2008, China has been developing and adopting new laws and regulations to enhance food safety management through the implementation of food safety laws, food safety standards, food safety risk monitoring act, and clean water revolution policy. After a decade, China has achieved a good reputation in food safety management due to the adoption of modern approaches and systems. However, new food safety challenges keep emerging that need robust strategies to mitigate the public health risks. This webinar will talk about food safety challenges and achievements in China.

Topics:

• Hard lessons learned from melamine incident in 2008

• Development of food safety laws and regulations

• Green mountain and clean water revolution policy

• New challenges of food safety in China

• Future strategies to mitigate the risks

Date: December 16, 2021 (Thursday)

Time Zones:

Australia (5 pm to 6 pm)

Egypt (8 am to 9 am)

Iran (9:30 am to 10:30 am)

China/Malaysia/Singapore (2 pm to 3 pm)

New Zealand (7 pm – 8 pm)

Thailand (12 pm to 1 pm)

Pakistan (11 am to 12 pm)

Vietnam ( 1 pm to 2 pm)

UAE (10 am to 11 am)

UK (6 am to 7 am)

(Registered participants will receive a certificate of attendance)

Guest Speaker:

Professor Shuze Tang (Food Safety Scientist)

Department of Food Science and Technology, Jinan University, Guangzhou, China

Webinar Expert Committee:

Prof. Ravi Gooneratne (New Zealand)

Assoc. Prof. Malik A. Hussain (Australia)

Prof. William Riley (Philippines)

Dr. Zanariah Hashim (Malaysia)

Dr. Daniel Anang (UK)

Who Should Attend?

Food Microbiologists, Food Safety Professionals; Food Scientists & Technologists; Government Agencies and NGO’s; Food Industry Professionals; Academics and Researchers; Young Food Professionals and Students.

Organizer:

Asia-Pacific Institute of Food Professionals (APIFP)

Co-organizers:

1- International School, Jinan University, Guangzhou, China.

2- Food and Biomaterial Engineering Research Group (FoBERG), UTM, Johor Bahru, Malaysia

About Speaker:

Prof Shuze Tang is a provincial distinguished Professor in Food Safety in Jinan University, Guangzhou, China. He holds his PhD in Food Science from the National University of Ireland, Cork (UCC), and visiting professorship from the University of Alberta, University of Saskatchewan, University of Guelph, Canada and Kasetsart University Thailand. He initiated a unique Food Safety Program in English in 2003 and acted as the Dean of International School for 10 years, in which all the academic programs and courses are delivered in English. He is an editorial member of International Journal of Food Science & Technology and the Asia-Pacific Journal for Food Safety and Security. His research interests involve food pathogen identification and control with photodynamic technology, chemical hazards online detection and control by chemiluscence technology, and value-added products development from agricultural by-products.

About APIFP - a professional network in the Asia-Pacific region:

APIFP has been actively engaged to promote the exchange of knowledge and information for the improvement of the innovation, quality, safety, and sustainability in food supply systems in collaboration with academia, research institutes, government agencies, and professional organisations in the region.

Website: https://apifp2015.wixsite.com/apifp

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