Food Safety: How EU-China cooperation is improving food safety management Go back »
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Time2014-05-26 | 15:00 - 18:00
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Venue:HULT International Business School, 4/F Jingling Haixin Building
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Address:
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Fee:Members: 300 |
Non Members: 500
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The European Chamber and the Consulate General of Belgium in Shanghai are pleased to invite you to a seminar on food safety.
Over the past few years, food safety issues have been at the top of the priorities list of authorities in the European Union and China. The food and beverage sector faces safety challenges and is constantly trying to improve the quality and safety of the supply chain, “from farm to fork”.
Speakers will address the state of play of food safety in Shanghai and provide some insights on the added-value of cooperation between European and Chinese stakeholders. Participants will answer the following question: What are the best practices developed by researchers and by industry?
Agenda
15.00–15.30 Registration
15.30–15.40 Welcoming remarks: Mrs. Cathy Buggenhout, Consul General of Belgium, and Alice Gu, Vice Chair of the AFB Working Group, European Chamber
15.40–16.00 Keynote speech: Prof. CAI Wei, Vice Chairman of CPPCC Shanghai Committee, Vice president of Shanghai JiaoTong University and Chairman of the SJTU-Bor S. Luh Food Safety Research Center
16.00–16.20 Mr. Wu Yanfen, Vice Director, Shanghai Municipal Agricultural Commission
16.20–16.40 Prof. Dr. Sarah De Saeger, University of Ghent: Cooperation with China in the field of agriculture and food research and possibilities offered by EU Horizon 2020
16.40–17.20 Industry best-practices in the field of food safety
▪ Modern Food Safety management principles for food innovation and manufacturing ensuring product safety, by Leon Gorris, Ph.D., Regulatory Affairs in North Asia, Unilever R&D Shanghai
▪ How to control your supply chain to ensure food quality, by Frank Rasche, CEO, Element Fresh
17.20-18.00 Q&A
Speakers
Prof. Wei Cai
Professor Cai holds a PhD. from the Medical University of Shanghai and has extensive medical career a highly respected authority in the field of food safety. Professor Cai has acted as chief physician of child surgery, professor and vice dean of Xinhua Hospital Affiliated to School of Medicine, a director of Shanghai Institute for Pediatric Research and as director of Registry and vice president of the Second Shanghai Medical University. Professor Cai has won more than 8 awards for Science and Technology Progress from National and Shanghai Municipal Government and has published more than 200 scientific publications.
Ms. Cathy Buggenhout
Cathy Buggenhout holds a Master’s degree Slavonic Philology from University Ghent (Belgium) and Master at Law and Labour Market Economy from University Leiden (The Netherlands). Mrs. Buggenhout has vast international experience from Croatia, Luxemburg, U.K., U.S.A., France and China. She has acted as Head of the Bilateral Economic Interests Unit, Deputy Head of the United Nations Unit during the Belgian Presidency of the EU in 2010 and Head of the EU and WTO Trade Policy Unit at the Belgian MFA. Mrs. Buggenhout was appointed as Consul General of Belgium in Shanghai in September 2012.
Prof. Sarah De Saeger
Prof. Sarah De Saeger graduated as a pharmacist and obtained a PhD in Pharmaceutical Sciences both at Ghent University. Since 2005 she is a professor in food analysis at the Faculty of Pharmaceutical Sciences (Ghent University) and teaches pharmaceutical sciences in food chemistry and analysis, food safety and diet products. She is the director of the Laboratory of Food Analysis at the Department of Bioanalysis (2011) and is coordinating the research group MYTOX (www.mytox.be). In 2013 she established the Ghent University-Shanghai Jiao Tong University Joint Laboratory on Mycotoxin Research. Among other things, Prof. Sarah De Saeger is also a member of an EFSA CONTAM group and of the Certification Advisory Panel (CAP) expert group on “Small Organic Molecules & Operationally defined Parameters in Food Analysis” of the Standards for Innovation and sustainable Development (SID) Unit at the European Commission JRC-IRMM.
Dr. Leon Gorris
Dr. Leon Gorris is Director for Regulatory Affairs in North Asia for Unilever R&D Shanghai, China, where he has resided since 2010.
He has served in various roles with Unilever since 1998, including senior Food Microbiology Expert and Product Safety Risk Assessor, and has been heading a number of expertise departments.
From 2002–2012, Dr. Gorris held a part-time professorship and served as the European Chair in Food Safety Microbiology at the University of Wageningen in The Netherlands. He is currently a visiting professor at both the Shanghai Ocean University and the China Agricultural University’s School of Food Science and Nutrition in Beijing.
He is a member of the International Commission on Microbiological Specifications for Foods (ICMSF), responsible for coordinating Codex matters for ICMSF.
Mr. Frank Rasche
Element Fresh is a leading casual restaurant company operating more than 20 restaurants in China, currently covering 6 cities. Element Fresh over the past decade has received many awards, including as Best Restaurant, Best Service etc. As importantly, the company has been recognized for Food Safety & Hygiene, and has been named one of China’s Top Employers.
Frank Rasche joined Element Fresh as Managing Partner in 2004, when there was just one restaurant – with a conviction that Element Fresh was going be an exciting national brand in China and beyond. This followed 18 years with The Coca-Cola Company in general management, marketing and operations, in a variety of markets including Greater China, UK, Indonesia, USA and his native Germany.