Dr. Stephane Vidry
Executive Director
ILSI Global
Dr. Stéphane Vidry joined ILSI Global in Washington, D.C. in June 2018. Prior to that, Stephane was Assistant Director for ILSI Europe where, for 12 years, he managed several food safety-nutrition activities, including the coordination of a European Commission-funded project on Benefit Risk Analysis of Foods, ILSI Europe's Scientific Advisory Committee and leading a group of seven scientific project managers. Stephane also worked for the European Commission Joint Research Center and the international dairy company Lactalis. Stephane earned his PhD in Food Sciences from the University of Montpellier, France where he also taught.
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Executive Director
ILSI Global
Dr. Victor Owino
Nutritional and Health-Related Environmental Studies Section, Division of Human Health
International Atomic Energy Agency (IAEA)
Session Abstract: The double burden of malnutrition, co-existence of stunting, wasting, micronutrient deficiencies on the one hand with rising of overweight and obesity, remains a global problem with disproportionate burden on low- and middle-income countries. Complex and dynamic food systems driven by strong factors such as climate change, urbanization and the Covid-19 pandemic exacerbate the problem via reduced food nutrient concentration and bioavailability, increased sedentary lifestyle, consumption of unhealthy diets and exposure to adverse environmental hazards. Ability to accurately measure nutrition indicators, such as nutrient absorption, infant and young child feeding practices, and body fat accumulation becomes urgently imperative. The presentation will cover how the IAEA supports its Member States to apply safe and non-invasive stable isotope and related nuclear techniques to generate the evidence necessary for policy formulation and programme design to combat the double burden of malnutrition.
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Nutritional and Health-Related Environmental Studies Section, Division of Human Health
International Atomic Energy Agency (IAEA)
Dr. Dean Ho
College of Design and Engineering
National University of Singapore
The emergence of digital medicine is making it possible to optimise N-of-1 regimen design for patients, and subsequently personalise the dosing of these regimens. In addition to optimising personalised healthcare, digital medicine platforms can be expanded towards other applications in nutrition and food security. In particular, the ability to globally optimise regimen design and dosing can be harnessed to prioritise or de-prioritise combinations of factors that can drive increases in food yield without sacrificing nutritional yield. This talk will address the interface of medicine and food technology, empowered by digital medicine platforms.
Biography
Prof. Dean Ho is Provost’s Chair Professor, Director of The N.1 Institute for Health (N.1), Director of the Institute for Digital Medicine (WisDM), and Head of the Department of Biomedical Engineering at the National University of Singapore.
Prof. Dean Ho is a Fellow of the US National Academy of Inventors (NAI), American Association for the Advancement of Science (AAAS), American Institute of Medical and Biological Engineering (AIMBE) and the Royal Society of Chemistry. He is a Subgroup Lead of the WHO AI Regulatory Working Group. He is a recipient of the Tech Heroes from Crisis: Pathfinder Award from the Singapore Computer Society, NSF CAREER Award, Wallace H. Coulter Foundation Translational Research Award, and V Foundation for Cancer Research Scholar Award, among others. His discoveries have been featured on CNN, The Economist, Forbes, Washington Post, NPR and other international news outlets.
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College of Design and Engineering
National University of Singapore
Dr. Bernardo Calzadilla-Sarmiento
Managing Director, Directorate of Digitalization, Technology and Agri-Business, and Director, Department of Digitalization, Technology and Innovation
United Nations Industrial Development Organization (UNIDO)
Dr. Bernardo Calzadilla-Sarmiento Managing Director of the Directorate of Digitalization, Technology and Agri-Business, and Director of the Department of Digitalization, Technology and Innovation, at the United Nations Industrial Development Organization, UNIDO. Dr. Calzadilla has been Director for the Technical Assistance and Training at the International Organization for Standardization (ISO). As Director of the Department of Trade, Investment and Innovation, Dr. Calzadilla has been leading the work on quality and standards for trade facilitation, investment for sustainable development and innovation in the context of the fourth industrial revolution (4IR). An experienced manager and global leader, managing 700 staff internationally, With more than 30 years of international experience in global development, his involvement includes working in Africa, Asia and Latin America. Dr. Calzadilla has held position in investment promotion, funds mobilization and social responsibility. Dr. Calzadilla holds a Master’s and Ph.D. degrees in Economics from the Vienna University of Economics and Business (Austria).
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Managing Director, Directorate of Digitalization, Technology and Agri-Business, and Director, Department of Digitalization, Technology and Innovation
United Nations Industrial Development Organization (UNIDO)
Professor Philip Calder
Head of Human Development & Health and Professor of Nutritional Immunology within Medicine
University of Southampton
Philip Calder is Professor of Nutritional Immunology and Head of School of Human Development and Health at the University of Southampton in the UK. Professor Calder is an internationally recognised researcher on the metabolism and functionality of fatty acids with an emphasis on the roles of omega-3 fatty acids in immunity, inflammation and cardiometabolic disease. He has also conducted recognised research on amino acids, antioxidants, prebiotics, probiotics and natural products. His research addresses both life course and translational considerations and includes research in cell and animal models and in healthy humans and patients. Professor Calder has published over 800 scientific articles (excluding abstracts) and according to Web of Science his work has been cited over 46,000 times. He has a Web of Science h-index of 116, a Google Scholar h-index of 145 (i10 index 541) and has been included in every listing of Highly Cited Researchers. He has received many awards and prizes for his work including ESPEN’s Cuthbertson Lecture (2008), the Normann Medial from the German Society of Fat Science (2009), the Ralph Holman Lifetime Achievement Award from the American Oil Chemists’ Society (2015), the prestigious Danone International Prize for Nutrition (2016), the DSM Lifetime Achievement Prize in Human Nutrition (2017) and the European Lipid Scientist Award (2021). Professor Calder was President of the International Society for the Study of Fatty Acids and Lipids (2009-2012), Chair of the Scientific Committee of the European Society for Clinical Nutrition and Metabolism (ESPEN) (2012-2016), and President of the Nutrition Society (2016-2019). He is currently President of the Federation of European Nutrition Societies. He was Editor-in-Chief of the British Journal of Nutrition (2006 to 2013) and is currently Associate Editor of Clinical Science, Journal of Nutrition and Nutrition Research. He previously served on many Editorial Boards of journals in the nutrition, lipidology (including BBA Lipids and Lipids) and biochemistry fields. Professor Calder has a long association with ILSI Europe having served on its Scientific Advisory Committee and Board of Directors, as Scientific Co-Chair of one of its Task Forces, as a member (including Chairing) several Expert Groups and as President (2019-2021).
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Head of Human Development & Health and Professor of Nutritional Immunology within Medicine
University of Southampton
Dr. Laurent Le Bellego
France
France
Dr. L. Le Bellego is a graduate of the University of RENNES in France. After a PhD in nutrition, energy, and amino acid metabolism at INRA UMR SENAH (St Gilles, France) in 2001, he worked for several years as a Development and Scientific Manager for AJINOMOTO Group in Paris. Dr Le Bellego joined Danone Research in 2007 in the position of Senior Hydration Scientist for the R&D of the Water Division of DANONE. Then, he became the Head of the Health Benefit team and in 2012 was appointed as Head of Hydration of Health Affairs and in 2017 became Chief Scientific Officer of the Hydration For Health Initiative. Since 2018, Dr. L. Le Bellego is the R&I Global Scientific Relations Director of Danone.
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France
France
Dr. Connie Weaver
University of San Diego
University of San Diego
Dr. Connie Weaver is a Distinguished Research Professor at San Diego State University and a Distinguished Professor Emerita of Nutrition Science at Purdue University and CEO of Weaver and Associates Consulting, LLC. She is an elected member of The National Academies of Science, Engineering, and Medicine since 2010. She is a fellow of the American Nutrition Society, the Institute of Food Technology, the American College of Nutrition, and the American Heart Association. She is a member of the FDA Science Advisory Board and the NIH Advisory Committee on Research on Women’s Health. She was founder and director of the Women's Global Health Institute (WGHI) at Purdue University from 2012 to 2019. She was Deputy Director of the National Institutes of Health funded Indiana Clinical and Translational Science Institute from 2008 to 2019. Dr. Weaver is past-president of American Society for Nutritional Sciences. She is on the Board of Trustees of the International Life Sciences Institute, Showalter Biomedical Research Committee, and the Science Advisory Board of Biofortis. Her honors include the Spirit of the Land Grant Award (2013), the Herbert Newby McCoy recipient (2012, this award is the most prestigious research honor given by Purdue University), the Trailblazer Award (2016) by the Institute of Food Technology (IFT) and the Academy of Nutrition and Dietetics (AND), an award to recognize “exceptional leaders” who have advanced the science at the interface of dietetics and food science, and the David Kritchevsky Lifetime Achievement Award (2017, American Society for Nutrition). Dr. Weaver was appointed to the 2005 Dietary Guidelines Advisory Committee for Americans. Dr. Weaver received a Bachelor of Science and Master of Science in food science and human nutrition from Oregon State University. She received a PhD in food science and human nutrition from Florida State University and holds minors in chemistry and plant physiology.
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University of San Diego
University of San Diego
Dr. Jeremy Hill
Chief Science & Technology Officer
Fonterra
he DELTA Model® uses information about the current production of all food to predict nutrient availability for 29 nutrients to the average global citizen both now and in the future.
The model lets the user adjust the production of different food groups, the degree of food waste, and the global population to see the impact of these changes on human nutrition.
User-adjustable settings include:
Scenario Options – high-level scenario settings enabling the user to switch between predefined food system options
Primary Production - the annual production of each of the food groups
Secondary Modifiers - a range of other model options for the user to select
The presentation will cover how the model works, and some of the key insights that have come from use of the model including biomass flows from production to consumption; availability of calories, protein, and the impact of waste; and the importance of micronutrient availability, bioavailability and sources in the food system.
Jeremy Hill, Chief Science & Technology Officer, Fonterra Cooperative Group & Professor, Sustainable Nutrition, Riddet Institute, Massey University. Professor Hill has worked for Fonterra and its predecessor companies for over 30 years, the last 14 as Fonterra’s Chief Science & Technology Officer. He is an inventor on numerous patents covering different aspects of dairy science, technology, health and nutrition and has published over 100 scientific papers. Between 2012-2016 he served as President and Chairman of the Board of the International Dairy Federation (IDF). He is Chairman of the Pastoral Greenhouse Gas Research Consortium and sits of the Board of the NZ Agricultural Greenhouse Gas Research Centre. Professor Hill was made a Member of the New Zealand Order of Merit for services to science and the dairy industry in the 2020 Queens Birthday Honours.
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Chief Science & Technology Officer
Fonterra
Dr. Heather Keller
University of Waterloo
University of Waterloo
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University of Waterloo
University of Waterloo
Dr. Jose Ordovas
Jean Mayer USDA Human Nutrition Research Center on Aging
Tufts University
Abstract: General dietary guidelines have not achieved the objective of reducing nutrition-related diseases, as they do not yet include how to address the inter-individual variability in response to the foods consumed. The molecular bases of this variability are complex and partially defined by our genome and microbiome. Their elucidation is the objective of Precision Nutrition, driven by large intervention studies such as PREDICT and the NIH Nutrition for Precision Health.
Dr. Jose OrdovasDr. Jose Ordovas is Professor of Nutrition and a Senior Scientist at the USDA-HNRCA at Tufts University in Boston, where he also is the Director of the Nutrition and Genomics Laboratory. His research interest focuses on the genetic and epigenetic factors predisposing to age-related chronic diseases and their interaction with dietary environmental, behavioral and chronobiological factors. He has published over 900 scientific articles (h-index 143).
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Jean Mayer USDA Human Nutrition Research Center on Aging
Tufts University
Dr. Seppo Salminen
Director, Functional Foods Forum
University of Turku
Professor Seppo Salminen received his MS degree in Food Science and Nutrition from Washington State University, USA and MSc degree in Food Chemistry and Microbiology from University of Helsinki, Finland and his Ph.D. degree in Biochemistry and Toxicology from the University of Surrey, United Kingdom. He did his post-doctoral training in Food Toxicology at RMIT University, Melbourne Australia where he has been a visiting professor for several periods since 1990. Dr Salminen worked as a research/senior scientist at the National Board of Health and then Ministry of Agriculture in Helsinki Finland. He then served as a nutrition specialist at the Research Centre of Valio Ltd before joining the University of Turku as associate professor of food chemistry, then professor of Food Development and the Health Biosciences Program and later Director of the Functional Foods Forum, Faculty of Medicine. His research has focused on gut microbiology and health, probiotics and prebiotics and functional foods. Since the establishment of the European Food Safety Authority he served as a member of the NDA panel for 9 years and another 3 years as a member of the Novel Foods working group. He has been a visiting professor and faculty member at the Australian Key Centre for Toxicology and the BOKU University in Vienna, Austria. He has been given an honorary doctorate from the University of Tartu, Estonia and he is a member of the Finnish Academy of Science and Letters. He received several prizes among other the Swiss Price of Modern Nutrition and the IDF Institute Pasteur Elie Metchnikoff Prize. He has also acted as vice president and later president of the International Society of Probiotics and Prebiotics (ISAPP). He is an author of over 400 scientific peer reviewed publications and several books
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Director, Functional Foods Forum
University of Turku
Dr. Kerr Dow
ILSI Global Board Co-Chair & Vice President, Global Research and Development
Cargill (Retired)
Dr. F. Kerr Dow is Co-Chair of the ILSI Global Board. He retired in 2020 as Vice President, Research and Development from Cargill Inc., where he led a scientific organization covering Technical Service, Research, Product & Process development, Scientific and Regulatory Affairs, Intellectual Asset Management and Food Applications, across North America, Europe, Latin America and Asia. Before joining Cargill in January 2007, Kerr held the position of Vice President, Global Innovation and Quality and Chief Technical Officer of the H.J. Heinz Company.
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ILSI Global Board Co-Chair & Vice President, Global Research and Development
Cargill (Retired)
Dr. Louise Dye
ILSI Global Board Chair
University of Leeds
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ILSI Global Board Chair
University of Leeds
Dr. Cindy Schoumacher
Policy Officer, Bioeconomy Food Systems, DG Research & Innovation
European Commission
Cindy Schoumacher is a Policy Officer at the European Commission, DG RTD, Unit B2 Bioeconomy & Food Systems. She is working on Food 2030 and more specifically on agriculture-related aspects, dietary shift and alternative proteins, as well as the climate aspects of food systems. She holds an engineering degree in agronomy from Agrocampus Ouest (Rennes) and a Master’s degree in environmental economics and policies from AgroParisTech (Paris). She is knowledgeable about European agricultural and environmental economics and policies, climate change, marine issues and biodiversity.
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Policy Officer, Bioeconomy Food Systems, DG Research & Innovation
European Commission
Dr. Israel Rios Castillo
Nutrition Officer, FAO Subregional Office for Mesoamerica
Food and Agriculture Organization of the United Nations (FAO)
Abstract: Overview of the framework of FAO in LAC, in terms of the improving social protection mechanisms, including nutrition-sensitive social protection programmes, such as School Food and Nutrition programmes and Food and Nutrition Education strategies, in collaboration with the Regional Sustainable School Feeding Network, and measures for sustainable agri-food systems to promote healthy diets for all.
Dr. Israel Ríos Castillo is a Nutritionist who holds a Ph.D. degree in Health and Human Behavioral Sciences, a Master’s degree in Nutrition and Food, and a Postgraduate degree in Higher Education. He is currently the Regional Nutrition Officer for Latin America and the Caribbean at the Food and Agriculture Organization of the United Nations (FAO).
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Nutrition Officer, FAO Subregional Office for Mesoamerica
Food and Agriculture Organization of the United Nations (FAO)
Thanawat Tiensin
Permanent Representative of Thailand to the United Nations Agencies in Rome
Abstract: The current situations of the Covid-19 pandemic and the conflict in Ukraine have disrupted the global agriculture and food security. The global food and agricultural markets have endured supply-side shocks and price spikes. Advances in the Asia Pacific region’s agri-food systems are changing how food is sustainably produced, marketed, and consumed. The food security and nutrition situation in Asia and the Pacific is difficult in many areas across the region. These challenges for transformation of sustainable and resilient agri-food systems reflect a greater awareness by Asia-Pacific producers and a growing demand from consumers for healthier, more nutritious foods.
Thanawat Tiensin is the Permanent Representative of Thailand to the United Nations Agencies in Rome (FAO, IFAD, and WFP). He was elected as a Chairperson of the UN Committee on World Food Security (CFS) in 2019-2021 and a Chairperson of the Global Soil Partnership in 2021. As the Permanent Representative of Thailand to the UN Agencies in Rome, he has taken other responsibilities in the FAO’s Governing bodies. Mr. Tiensin was a former Assistant Director General and Senor Expert on International Livestock Trade and Cooperation at the Department of Livestock Development, Ministry of Agriculture and Cooperatives, Thailand.
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Permanent Representative of Thailand to the United Nations Agencies in Rome
Dr. Sushila Chang
Griffith University
Griffith University
Abstract
The Scientific Integrity Working Group(SIWG) of ILSI SEARegion is committed to expand ILSI's trust in Scientific Integrity(SI) amongst its entities. The SIWG had organised a successful webinar on SI in June 2021. This was followed by a survey and consultations with stakeholders on the intricacies and challenges of tripartite collaborations. The plan is to avail a white paper on best practice and the way forwards for SI in SEA. SIWG presented a paper on SI at the World Congress on Research Integrity(WCRI) in Cape Town in June 2022. Today's presentation will share some of the findings of the SIWG and also a successful model for SI in multisectoral tripartite research collaborations.
5 Line bio
Sushila has extensive experience as a Senior Academic in Singapore, Australia, UK and Fiji. She was Professor and Biotechnology Co Ordinator at The University of Queensland; Academic Dean of the Sciences Group ( or Sciences, Environment and Technology Group ) with Griffith University; Deputy Vice Chancellor at Cardiff Metropolitan University and Vice Chancellor of University of Fiji. She was first non-north American to co- chair and chair the Board of the International Life Sciences Institute(2008-2012) and continues to be Trustee and Treasurer. She was also elected President of the Singapore Society for Microbiology and Biotechnology for 6 one year terms. Sushila is passionate about and researches in the area of environmental toxicology, food biotechnology and the green economy.
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Griffith University
Griffith University
Douwina Bosscher
Research and Development Director Global Edible Oils Solutions (GEOS), Europe
Cargill
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Research and Development Director Global Edible Oils Solutions (GEOS), Europe
Cargill
Dr. Hannelore Daniel
Technical University of Munich
University of Munich
Although the life and biomedical science has in the Covid-pandemic demonstrated exceptional performance, skills, power and speed in both, diagnostic and therapeutic dimensions, there is an erosion process in science that started decades ago but gains momentum now. It has been recognized that there is a significant reproducibility crisis that affects in essence all areas of the life and social sciences with estimated 60 to 80% of all published studies classified as not reproducible. Surveys amongst scientists revealed this problem emerged on ground of the competitive environment and pressure to publish that fostered the significant contribution of scientific fraud. Integrity of science has thus become an issue and many organisations have integrated science integrity measures into their education programs. To overcome causes that limit reproducibility of science and to prevent faked data, some publishers have installed artificial intelligence (AI)-based pre-screening of manuscripts into the submission process. AI may in the future also be an integrated part of the later review process because the enormous number of papers brings human comprehension to its limits - even if you are an expert in the field. Scientists believe that science is self-correcting but “to an alarming degree, it is not” Whether AI-based processes overcome the current quality crises, needs to be seen. Whether the inclusion of AI in the entire science and publication process also can prevent the “bubble phenomenon” that science develops in analogy to other areas of our life needs also be tested. Interdisciplinary approaches, requested almost like a mantra, can be found, yet the disciplinarity – as important as it is – promotes the development of “science bubbles”, also evident by the growing number of specialised journals. These developments are mirrored in the public perception and increasing mistrust in science as surveys conducted by the EU commission and national science monitoring organsiation´s reveal. Although there is strong public belief that science delivers innovations, the question arises of whether enormous scientific output is indeed reflecting true creativity with high innovation momentum. An analysis of citation networks concludes that the annual publication rate over decades follows exponential whereas that of novel ideas follows a linear development with low slope. We are facing a creativity crises that needs to be tackled by major revisions in current science frameworks
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Technical University of Munich
University of Munich
Professor J. Bruce German
University of California, Davis
University of California, Davis
Bruce German received his PhD from Cornell University, joined the faculty at the University of California, Davis in 1988 and is currently Director of the Foods for Health Institute and professor, at University of California, Davis. The goal of his research is to build the knowledge necessary to improve human health through diet. Research interests include the structure and function of dietary lipids, the evolution of lactation and the role of milk components in food and health and the application of metabolic assessment to personalizing diet and health. Research projects are studying how individual human metabolism responds to the chemical composition and structural organization of foods. Each person has slightly different responses to diet based on their genetics, their metabolism and their nutrition status. It is thus necessary to understand the molecular basis of these differences, how to recognize them and design food strategies to complement them. The model being used of how to proceed is lactation, the product of millennia of constant Darwinian selective pressure to produce a food to nourish, sustain and promote healthy infants to be healthier http://www.imgconsortium.org/ . Bruce and colleagues have published more than 450 papers with an H-index of 105 and patented various technologies and applications of bioactive agents and cofounded the startups Evolve Biosystems, BCD Bioscience, Digestiva Inc., and Matrubials Inc. The research articles from the lab are available at https://scholar.google.ca/citations?hl=en&user=GIAAFkMAAAAJ&view_op=list_works&sortby=pubdate
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University of California, Davis
University of California, Davis
Dr. Nora Khaldi
Founder and CEO
Nuritas
While there have been significant advances in drug discovery for diabetes mellitus over the past couple of decades, there is an opportunity and need for improved therapies. While type 2 diabetic patients better manage their illness, many of the therapeutics in this area are peptide hormones with lengthy sequences and a molecular structure that makes them challenging and expensive to produce. Using machine learning, we present novel anti-diabetic peptides which are less than 16 amino acids in length, distinct from human signalling peptides. We validate the capacity of these peptides to stimulate glucose uptake and Glucose transporter type 4 (GLUT4) translocation in vitro. In obese insulin-resistant mice, predicted peptides significantly lower plasma glucose, reduce glycated haemoglobin and even improve hepatic steatosis when compared to treatments currently in
use in a clinical setting. These unoptimised, linear peptides represent promising candidates for blood glucose regulation which require further evaluation. Further, this indicates that perhaps we have overlooked the class of natural short linear peptides, which usually come with an excellent safety
profile, as therapeutic modalities.
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Founder and CEO
Nuritas
Dr. Lorraine Brennan
Professor, School of Agriculture and Food Science
University College Dublin
What are we eating? Metabolomics can give us an insight.
Applications of metabolomics in nutrition research has increased in recent years. The applications can be generally be grouped into one of the following: (1) Applications to identify dietary biomarkers for single foods or for dietary patterns (2) Applications to dietary intervention studies to help understand metabolic alterations following certain diets and (3) Applications to diet-related diseases. With respect to dietary biomarkers there has been a proliferation of publications in this field: these biomarkers have the potential to act as objective measures of dietary intake thus overcoming some of the key issues with traditional assessment methods. To date, metabolomic profiling has been successful in identifying a number of putative biomarkers of food intake. While significant progress has been made in this field a number of challenges remain and will be discussed.
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Professor, School of Agriculture and Food Science
University College Dublin
Dr. Alejandro Cifuentes
Full Research Professor at the Institute of Food Science Research (CIAL)
National Research Council of Spain (CSIC)
Foodomics: The significance for future food
Alberto Valdés, Gerardo Alvarez, Miguel Herrero, Elena Ibáñez, Alejandro Cifuentes
Foodomics Lab, CIAL, CSIC, Madrid, Spain
Foodomics has been defined as a discipline that studies the Food and Nutrition domains through the application and integration of advanced omics technologies (i.e., massive analysis techniques) to improve consumer’s well-being, health, and confidence. Foodomics allows addressing issues related to food safety, bioactivity and quality that were unapproachable until a few years ago. In this work, we will present some of the huge possibilities made possible by using Foodomics, in which we combine the background and tools from different areas of knowledge to unravel the huge complexity of the Foodome which has been defined as the pool of all compounds present in a food sample and/or in a biological system interacting with the investigated food at a given time.
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Full Research Professor at the Institute of Food Science Research (CIAL)
National Research Council of Spain (CSIC)
Dr. Hannia Leon
Executive Director
ILSI Mesoamerica
Dr. Hannia Leon is a dietitian and nutritionist from the University of Costa Rica where she was a Professor in the Nutrition School from 1996 to 2001. She also worked as a Professor in the Human Movement School. Dr. Leon has earned her MSc in Maternal and Child Nutrition, MSc in Sports Nutrition, as well as a Master of Project Management (MPM) degree from the University for International Cooperation in Costa Rica. From 2009 through 2013, Dr. Leon served as the President of the National College of Professionals in Nutrition. In both 2002 and 2006, Dr. Leon was the nutritionist for the National Football Team for the World Cup. Since 2014, Dr. Leon has served as the Executive Director of ILSI Mesoamerica.
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Executive Director
ILSI Mesoamerica
Dr. Janice Rueda
Vice President, Nutrition Science Business Development
Archer Daniels Midland (ADM)
Dr. Janice Rueda is Vice President, Nutrition Science Business Development at ADM, where she develops new scientific and business collaborations in the global nutrition space. She also works with global colleagues in government and academia to develop research and policy initiatives to increase the availability of novel healthy foods and ingredients in the global food supply. Dr. Rueda holds degrees from the University of Michigan and Wayne State University, where she earned her Ph.D. in Nutrition and Food Science.
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Vice President, Nutrition Science Business Development
Archer Daniels Midland (ADM)
Stéphanie Bouckaert
Head of Demand Sectors Unit
International Energy Agency (IEA)
Stéphanie Bouckaert is Head of Demand Sectors Unit in the Energy Modelling Office at the International Energy Agency (IEA). She is coordinating and leading the analysis and modelling of end-use sectors (buildings, industry, transport) for the World Energy Outlook, the IEA’s flagship publication. Stéphanie was one of the lead author of the report « Net Zero by 2050 – A Roadmap for the Global Energy Sector » published in May 2021. Since 2013, Stéphanie has contributed to various analysis related to energy efficiency, climate, energy access, air pollution.
Stéphanie holds a master degree in mechanical engineering from the Université Catholique de Louvain, a master degree in energy systems optimisation from Mines ParisTech and a PhD in applied mathematics from Mines ParisTech.
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Head of Demand Sectors Unit
International Energy Agency (IEA)
Dr. Lee-Ann Jaykus
William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences
North Carolina State University
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William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences
North Carolina State University
Dr. Steven Lord
European Food System Futures at Environmental Change Institute (ECI)
University of Oxford
ABSTRACT: This presentation will introduce a global dataset of environmental and health damage costs for food system production and consumption produced for the Food System Economic Commission. The dataset is open source, can be used by industry, civil society, and regulators alongside LCA or economic modelling. Estimates of the scale of economic damage attributable to the global food system, and the economic potential in food system transformation, will set the scene for a discussion on action that industry, civil society and regulators, can take.
Steven founded the Food System Impact Valuation Initiative (FOODSIVI) in the Environmental Change Institute at the University of Oxford, and is Senior Researcher in Food System Economic Modelling at Oxford. FOODSIVI engages with industry and civil society to further measurement and reporting of the economic impacts of food system actors. Steven believes sustainable production and consumption must be economically rewarded all the way along the supply chain for a real and rapid transition to a low impact food system. Steven is a member of the Food System Economic Commission.
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European Food System Futures at Environmental Change Institute (ECI)
University of Oxford
Dr. Jianghong Meng
Director of the Joint Institute for Food Safety & Applied Nutrition (JIFSAN)
Professor at Department of Nutrition and Food Science, University of Maryland, College Park
Abstract: One Health is a collaborative, multisectoral, and transdisciplinary approach to achieve optimal health outcomes recognizing the interconnection between people, animals, plants, and their shared environment. Many of zoonotic pathogens are capable of surviving for extended periods of time in the soils, waters and sediments in the environment while maintaining their ability to contaminate fresh produce and cause illness in humans. Likely sources of pre-harvest contamination include irrigation waters; water used for the topical application of pesticides, fungicides and herbicides; and runoff water from livestock operations into the produce fields. A better understanding of the ecology, distribution, and persistence of these pathogens in the environment is paramount to gaining greater insight into the sources and mechanisms of microbial contamination. Whole genome sequencing and other genomics technologies offer a great tool to study the transmission of zoonotic pathogens.
Jianghong Meng, Director, Joint Institute for Food Safety & Applied Nutrition (JIFSAN) and Center for Food Safety and Security Systems (CFS3); and Professor, Department of Nutrition and Food Science, University of Maryland, College Park. He holds a Ph.D. in Comparative Pathology from the University of California, Davis. Dr. Meng is also a Fellow of American Academy of Microbiology. His research focuses on microbial food safety from farm to table. He applies genomics tools to study the transmission of foodborne pathogens including source identification and tracking.
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Director of the Joint Institute for Food Safety & Applied Nutrition (JIFSAN)
Professor at Department of Nutrition and Food Science, University of Maryland, College Park
Dr. Ariel Furst
Department of Chemical Engineering, School of Engineering
MIT
Abstract
Electrochemistry is an exceptionally powerful tool to monitor and quantify biological interactions. Using the inherent function of bacteria, we can either directly sense them or use them to detect targets. In one example, by harnessing the inherent activity of bacteria, we have developed a sensitive platform to detect pathogenic E. coli from complex matrices. In a second, distinct example, we have used the inherent function of bacteria to degrade environmental contaminants and detect the degradation products. Taken together, this work demonstrates the specificity and selectivity that can be achieved from combining electrochemical readout with inherent biological function.
Biography
Ariel L. Furst is the Raymond (1921) & Helen St. Laurent Career Development Professor of Chemical Engineering at MIT. She received a B.S. degree in Chemistry from the University of Chicago. She then completed her Ph.D. in the lab of Prof. Jacqueline K. Barton at the California Institute of Technology developing new cancer diagnostic strategies based on DNA charge transport. She was an A. O. Beckman Postdoctoral Fellow in the lab of Prof. Matthew Francis at UC, Berkeley developing sensors to monitor environmental pollutants. Currently, her lab combines biological, chemical, and materials engineering to solve challenges in human health and environmental sustainability. She is passionate about STEM outreach and increasing participation of underrepresented groups in engineering
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Department of Chemical Engineering, School of Engineering
MIT
Dr. David Wishart
Distinguished University Professor in the Departments of Biological Sciences and Computing Science
University of Alberta
Session Abstract: In this short presentation I will outline some of the metabolomics techniques and assays that we have developed to analyze foods and food components, along with some of their results. These will include studies on the metabolomics characterization of milk, wine, beer, beef, fruits and vegetables. I will also describe our efforts to place these experimental data, along with other literature-derived data in various databases including: FooDB (a general food database), NP-MRD (a general natural products database), Phenol-Explorer and PhytoHub.
https://bit.ly/ILSISESSION5
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Distinguished University Professor in the Departments of Biological Sciences and Computing Science
University of Alberta
Geoffry Smith
Chairman
Essential
Mr. Geoffry Smith is President of the ILSI Southeast Asia Region based in Singapore, branch co-representative to the global ILSI Assembly, and past Member of the Executive Committee of the global ILSI Board. He is the Chairman of the Essential Micronutrients Foundation, a non-profit organization which addresses micronutrient deficiencies globally as a public health issue. In addition, he’s Director of Nutrition Strategies International, which deals with food and nutrition issues in developing countries. Author of a number of papers on nutrition and dietary issues, he serves as a member of the editorial board of the journal Food and Nutrition Bulletin.
Prior to his current positions, Mr. Smith was the Global Director, Health Chelates for AkzoNobel Functional Chemicals, and directed the global business for these compounds in food and nutrition, as well as pharmaceutical applications. He was responsible for the global project within AkzoNobel addressing iron deficiency anemia. He is a thirty-year veteran of the chemical industry in Asia-Pacific and globally, and has resided in Singapore for more than 25 years. He is a member of the Nutrition Society of the UK, the American Society of Nutrition and the American Chemical Society. He is the editor of the ILSI Nano Alert newsletter on nanotechnology in food and agriculture.
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Chairman
Essential
Dr. Carlos Malpica Lizarzaburu
CEO
MLP Vision Biotech S.L, Spain
About Dr. Carlos Malpica Lizarzaburu
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CEO
MLP Vision Biotech S.L, Spain
Janet DeJesus, MS
Nutrition Advisor at HHS Office of Disease Prevention and Health Promotion
Abstract: Healthy People 2030 sets data-driven national objectives to improve health and well-being over the next decade. Healthy People 2030 nutrition goals focuses on helping people get the recommended amounts of healthy foods — like fruits, vegetables, and whole grains — to reduce their risk for chronic diseases and improve their health. Strategies and interventions to help people choose healthy foods can help reduce their risk of chronic diseases and improve their overall health. Public health interventions that focus on helping everyone get healthy foods are key to reducing food insecurity and hunger and improving health.
Ms. de Jesus is a Nutrition Advisor in the U.S. Department of Health and Human Services (HHS). She is the HHS lead of the Dietary Guidelines for Americans project and participates in other nutrition activities in the U.S. federal government such as the Healthy People 2030 Nutrition and Weight Status Workgroup. Previously, she was a Public Health Advisor at the National Institute of Health (NIH) for 18 years. At NIH, she supported the development of clinical practice guidelines for the prevention and treatment of cardiovascular risk factors in adults and pediatrics. She also participated in the development of community programs to improve heart health in high-risk communities and nutrition education materials for cardiovascular health.
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Nutrition Advisor at HHS Office of Disease Prevention and Health Promotion
Dr. H N Mishra
Professor of Food Technology in the Agricultural & Food Engineering Department
Indian Institute of Technology Kharagpur, India
Professor H N Mishra has more than 35 years of professional experience of teaching and research in food processing. A Professor of Food Technology in the Agricultural & Food Engineering Department, Dr. Mishra is currently the Professor I/c, Nodal officer & Director of the Agri Business Incubation Foundation IIT Kharagpur. Prof Mishra is on the Board of Trustee of the ILSI-India, New Delhi. He is a former Head and Chairman of the Post-Harvest Technology Centre, IIT Kharagpur and Former President of the Association of Food Scientists & Technologists (India).
Professor Mishra has published 577 research papers including 237 in peer reviewed international journals & 340 in conference proceedings. He has written 4 books, 4 e-books, 35 book chapters, 7 lecture compendium & laboratory manuals, 4 technology manuals, and several popular articles in newspapers and magazines and has 14 Indian patents to his credit. Besides, he is on the editorial boards of several reputed journals. He has supervised more than 282 student research projects including 12 PDF and 50 Ph D research scholars. Professor Mishra has handled several international and national sponsored research & industrial consultancy projects. Dr Mishra has received several awards & honours such as AIFPA Presidents’ Award, GYTI Award, NRDC Award, Best Teacher Award, Dr JS Pruthi Award, etc for his outstanding contribution in the field of food processing. Professional details of Professor Mishra can be found at www.fctliitkgp.co.in.
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About Dr. H N Mishra
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Professor of Food Technology in the Agricultural & Food Engineering Department
Indian Institute of Technology Kharagpur, India
John W. Spink, PhD
Assistant Professor (Fixed-Term)
Michigan State University
Cybersecurity is one of the hottest and most urgent industry wide topics. The activity is expanding from IT groups to front line operations. When starting to review a new topic, it is important to review the basics, foundation and then the key focus for efficient and effective implementation. Cybersecurity – and higher level information technology and computer science – is not in the usual area of expertise for food safety managers. Trying to make uniformed decisions is not only unwise but can be dangerous to the point of putting the entire company at risk. This presentation will present a high level overview of “cybersecurity” background and best practices, and then present “the role of the food safety manager.” This work is based on works created within the authors responsibilities teaching undergraduate college level supply chain management.
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Assistant Professor (Fixed-Term)
Michigan State University
Dr. Jan-Willem van Klinken
Senior Vice President Medical & Scientific Affairs
Brightseed
Dr. Jan-Willem van Klinken is Senior Vice President, Medical & Scientific Affairs at Brightseed, a biosciences company and creator of Forager®, a computational platform using systems biology and machine learning to illuminate the connections between nature and human health. Jan-Willem comes from GlaxoSmithKline and Pfizer where he managed global and regional Medical Affairs for dietary supplements, and over the counter pharmaceuticals for digestive health. Before that, he was a Science and Nutrition R&D leader at PepsiCo and Unilever. Jan-Willem holds a PhD in Medicine from the University of Amsterdam, NL – where he also trained as a M.D. in Clinical Pediatrics – and he holds a M.S. in Human Nutrition from Columbia University, New York.
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Senior Vice President Medical & Scientific Affairs
Brightseed
