DAY 1 WEDNESDAY, DECEMBER 2, 2009 |
SESSION 1: Keynote Speeches Chair Person : Prof. Dr. M. Aman Wirakartakusumah | Code |
| | Keynote 1 : Challenges in Food Safety Management in Developing Countries Tetty H. Sihombing, Directorate of Food Products Standardizations NADFC, Indonesia | S1-1 | Download |
| | Keynote 2 : Cold Chain: Managing Food Safety for Fresh Produce Dr. Derk van Mackelenbergh Director of World Food Logistic Organization | S1-2 | Download |
SESSION 2: Microbiological Food Safety Chair Person : Dr. Leon Gorris | Code |
| Introduction to ICMSF Dr. Martin Cole Chair of ICMSF | | Download |
| | Modern Approach in Food Safety Management Dr. Martin Cole Illinois Institute of Technology, USA | S2-1 | Download |
| | Use of Epidemiological Data for the Improvement of Food Safety Dr. Fumiko Kasuga National Institute of Health Sciences, Japan | S2-2 | Download |
| | Implementation of Food Safety Management at Industry Level in Developing Countries: Is GMP/HACCP Confusing? Dr. Ratih Dewanti-Hariyadi Bogor Agricultural University, Indonesia | S2-3 | Download |
SESSION 3 : Chemical Food Safety Chair Person : Prof. Dr. Dedi Fardiaz | Code |
| | Controlling Allergens at Industry Level Soo Chuah Kraft Asia Pacific, Australia | S3-1 | Download |
| | Food Safety Issues in Food Packaging Hari Yanto Tekno Yuwono Tetra Pak | S3-2 | Download |
| | Food Safety in Industry Level : Controlling Chemical Hazards and Emerging Issue Ratih Puspitasari Nestle Indonesia | S3-3 | |
DAY 2 THURSDAY, DECEMBER 3, 2009 |
SESSION 4 : Science-based Approach to Food Safety Chair Person : Prof. Dr. Betty Sri Laksmi Jenie | Code |
| | Predictive Microbiology Dr. Tom Ross University of Tasmania, Australia | S4-1 | Download |
| | Microbiological Risk Analysis Dr. Leon Gorris Unilever England | S4-2 | Download |
| | Role of Microbiological Criteria and Value of Sampling Dr. Tom Ross University of Tasmania, Australia | S4-4 | Download |
SESSION 5 : Safety of Food Biotechnology Chair Person : Dr. Dahrul Syah | Code |
| | Safety of Food Biotechnology Products Dr. James Maryanski Former Biotechnology Coordinator of USFDA and Consultant Food and Agriculture | S5-1 | Download |
| | Safety Assessment of GM Foods in Indonesia Prof. Dr. Maggy T Suhartono Bogor Agricultural University | S5-2 | Download |
| SESSION 6 : Parallel Session | | |
Parallel Session A Managing the Safety and Quality of Fresh Produce Chair Person : Dr. Ir. Lilis Nuraida, M.Sc | Code |
| | Key Paper 1 : Risk Assessment of Listeria monocytogenes in Raw Vegetables in Malaysia Dr. Son Radu Universiti Putra Malaysia, Malaysia | PP-KP1 | Download |
| | Key Paper 2 : Good Agriculture Practice: A Vital Program for Ensuring Microbial Safety of Fresh Produce Dr. M. A. T Siringan Natural Sciences Research Institute, Phillippines | PP-KP2 | Download |
| | Biosafety of Vibrio parahaemolyticus in Raw Salad Vegetables at Retail and Farm Level Tunung Robin, Universiti Putra Malaysia | PP-01 | Download |
| | Cross-contamination and Decontamination of Campylobacter jejuni during Handling of Contaminated Salad Vegetables in the Domestic Kitchen Lay Ching Chai, Universiti Putra Malaysia | PP-02 | Download |
| | Kinetics of Quality Parameter of Tempe during Thermal Process Eko Hari Purnomo, SEAFAST Center and Dept. of Food Science and Technology, Bogor Agricultural University | PP-03 | Download |
| | The Effect of Blanching Method and Storage Temperature to the Characteristics of Cowpea Tempeh Substitute with Soybean Mery Tambaria Damanik Ambarita, Pelita Harapan University | PP-04 | Download |
| | Total Mercury and Methylmercury in Fish and Products and Their Reduction Jinap Selamat, Universiti Putra Malaysia | PP-05 | Download |
| | Microbiological Risk Assessment of Fresh Water Aquaculture Fish in Malaysia: from Farm to Table Rizal Damanik, Bogor Agricultural University | PP-06 | |
| | Hazard Analysis Critical Control Point (HACCP) in Milk Home Industry Corie I Prasasti, School of Public Health, Airlangga University | PP-07 | Download |
Parallel Session B Implementation of Food Safety and Quality Management at Industry Level Chair Person : Eddy Kemenady | Code |
| | Key Paper 1 : Control of Salmonella in Nut Processing Dr. Chaven Suchart PepsiCo, USA | PI-KP1 | Download |
| | Key Paper 2 : Integrated Food Safety Management in Industry Dr. Soo Chuah Kraft Asia Pasific, Australia | PI-KP2 | Download |
| | Validation of A Gas Chromatography-Mass Spectrometry Analytical Method for the Determination of Acrylamide in Banana Based Snack Hanifah Nuryani Lioe, Dept of Food Science and Technology, Bogor Agricultural University and CEFSR, Universiti Putra Malaysia | PI-O1 | Download |
| | Moisture Sorption and Glass Transition in Stability of Food Model Dede R Adawiyah, Dept of Food Science and Technology SEAFAST Center, Bogor Agricultural University | PI-O2 | Download |
| | Shelf-Life Prediction of Seasoning Powder made from Whole Fermented Fish (‘peda’) by Using Arrhenius Method Meta Mahendradatta, Hasanuddin University | PI-O3 | Download |
| | Effect of Chemoreaction Drying of Black Pepper Using Quicklime to the Volatile Oil Quality Nur Wulandari, Dept of Food Science and Technology and SEAFAST Center, Bogor Agricultural University | PI-O4 | Download |
| | Application of NMR Based Metabolomics and Multivariate Data Analysis for Quality Control of Herbal Material Nancy Dewi Yuliana, Dept. of Food Science and Technology, Bogor Agricultural University and Institute of Biology, Leiden University, The Netherlands | PI-O5 | Download |
| | Standardization of Centella asiatica Extracts Using Metabolomic Approach Alfi Khatib, Dept. of Food Science and Technology, Bogor Agricultural University and CEFSR, Universiti Putra Malaysia | PI-O6 | |
| | Good Manufacturing Practice (GMP) Application in Home Industry Making Shrimp Paste “Petis Udang” Brand “Samudra”, Sekardangan Village, Sidoarjo Lilis Sulistyorini, School of Public Health, Airlangga University | PI-O7 | |
Parallel Session C Managing Food Safety and Quality in Food Service and Retail Industries Chair Person : Dr. Budi Setiawan | Code |
| | Key Paper 1: Trends and Implications of Food Safety on Food Service Industry Mathew Lau Nanyang Polytechnic School of Chemical and Life Sciences | PR-KP1 | Download |
| | Key Paper 2 Managing Food Safety in Food Retail: a lesson learnt Andi Nuraida Carrefour Indonesia | PR-KP2 | Download |
| | Key Paper 3 : Assessing Staphylococcus aureus in Indonesian traditional ready to eat food Dr. Harsi D. Kusumaningrum SEAFAST center and Dept. of Food Science and Technology, Bogor Agricultural University | PR-KP3 | Download |
| | Key Paper 4: Managing Food Safety in Food Service: a lesson learnt Hoerip Satyagraha Aerowisata Catering Service | PR-KP4 | Download |
| | Formalin Contamination on Children Street Foods at School in Surakarta Central Java, Indonesia Indrias Tri Purwanti, Slamet Riyadi University | PR-O1 | Download |
| | HACCP Design in Traditional Food Catering Retno Adriyani, School of Public Health, Airlangga University | PR-O2 | Download |
| | Increasing of The Food Sanitation Quality by Applying Hazard Analysis Critical Control Point at Nutrition Installation of Dr. Soegiri Lamongan Hospital M. Farid D. Lusno, School of Public Health, Airlangga University | PR-O3 | Download |
| | Isolation of Enterobacter sakazakii (Cronobacter spp) from Powdered Infant Formula and Other Dry Foods Obtained from Bogor area, Indonesia Desty Gitapratiwi, SEAFAST Center and Dept. of Food Science and Technology, Bogor Agricultural University | PR-O4 | Download |
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