FHA Seminar
Explore German food products and culinary traditions, get the latest updates on food safety standards and regulations through expert presentations and enhance skills and competencies through a series of workshops hosted by Asian Culinary Institute and Nanyang Polytechnic.
Venue: Hall 5, Singapore Expo
Seminars are free to attend for all registered trade visitors. RSVP is highly recommended.
2024 Programme
| Time | Programme: Country of Honour Showcase – Germany |
|---|---|
| 1100-1105 | Opening Address by Guest-of-Honour |
| 1105-1110 | Intro Video on German Food |
| 1110-1130 | Presentation on Discover the Taste of Germany - A Journey Through Quality and Diversity by Dr. Jan de Graaf, FDI Asia |
| 1130-1200 | Show-cooking: Main dish - Farmer's salad with baked Peas, poached egg, and sheep's cheese“ (HALAL), presented by our chefs Martina Kömpel & Sebastian Morgenstern and supported by the German exhibitors Max Ladenburger Söhne Heimatsmühle GmbH & Co. KG & garmo AG / GAZI Promotion GmbH |
| 1200-1230 | Presentation by Haus Rabenhorst O. Lauffs GmbH & Co. KG; Mr. Peter Weishaupt: Healthy Pure Juices - A bridge between tradition and innovation |
| 1230-1300 | Show-cooking: Main Dish & Wine Pairing with Ms. Manuela Liebchen, German Wine Institute and our chefs Martina Kömpel & Sebastian Morgenstern: „Königsberger Klopse with Parsley Potatoes and Beetroot“ (HALAL), supported by the German exhibitor Haus Rabenhorst O. Lauffs GmbH & Co. KG |
| 1300-1330 | Presentation on German Wines by Ms. Manuela Liebchen, German Wine Institute |
| 1330-1400 | Show-cooking and interactive presentation with Obstkelterei van Nahmen GmbH & Co. KG. and our chefs Martina Kömpel & Sebastian Morgenstern: Non Alc Food Pairing – Trends and Experiences (HALAL) |
| 1400-1500 | Show-cooking: Dessert & Wine Pairing with the German Wine Institute and the German Wine Princess Ms. Jessica Himmelsbach, Martina Kömpel & Sebastian Morgenstern Recipe: "Black Forest dessert with white mousse, sour cherries, and brownie“ (dish HALAL, wine haram), enriched with chocolate from the German exhibitor Pit Hoffmann GmbH & Co. KG |
| 1500-1530 | Presentation by Mr. Guido Heynen, Mestemacher GmbH - the lifestyle-bakery |
| 1530-1600 | Presentation on The Golden Rules of Frying by Ms. Xenia Gill, VITO AG |
| 1600-1700 | Snack & Wine Pairing with the German Wine Princess Jessica Himmelsbach, Martina Kömpel & Sebastian Morgenstern Honey-glazed roast pork with coleslaw in a pretzel bun (HARAM), presented by Langnese & Ditsch |
| Time | Programme: Food Safety and Nutrition Standards |
|---|---|
| 1100 – 1200 | Guidelines for Cold Chain Management for Food A cold chain is one of the most critical requirements to ensure the safety and quality of fish. It implies a temperature-controlled supply chain to maintain the ideal storage conditions for perishable and temperature-sensitive products, from the point of origin to the point they reach the consumers. Panellists will share best practices and benchmarks for the management of temperature profiles in the cold chain for raw and minimally processed chilled and frozen fish products including whole, fillet, cuts, etc. Panellists: • Chong Nyet Chin, Director, Food Safety & Quality - Fairprice Group • Belinda Lee, Director- Jurong Cold Store • Dickson Yeo, Senior Logistic Consultant - Swisslog Logistics Automation Moderator: • Richard Khaw, Directorate In Charge, Standard Development Organisation (Food), Nanyang Polytechnic |
| 1200 – 1300 | Building a Trusted Food Brand with TIC Companies Join us for an insightful panel discussion on the crucial role of food testing, inspection, and certification services in building consumer trust and establishing a competitive brand advantage in the food industry. Our esteemed panel of experts, including food testing and certification companies, food manufacturers and regulators will delve into the significance of ensuring food safety, quality, and compliance with regulations, and how these factors directly impact consumer confidence and brand reputation. Whether you're a food industry professional, a consumer advocate, or simply passionate about food safety and quality, this panel discussion promises valuable insights and thought-provoking discussions. Don't miss this opportunity to gain a deeper understanding of the pivotal role of food testing, inspection, and certification services in today's consumer-driven market. Panellists: • Eric Chow, Co-founder and Chief Operating Officer - Faesol Pte Ltd • Eunice Ng, Technical Director - Ugene Laboratory Pte Ltd • Chong Nyet Chin, Director of Food Safety and Quality, Fairprice Group • Tan Sim Bee, Senior Certification Manager -Guardian Independent Certification Group Pte Ltd (GICG) • Victoria Cheng, Director - Raffles International Certification Pte Ltd Moderator: • Chea Weiqiang, Senior Development Partner, Accreditation & Assurance Division - Enterprise Singapore |
| 1300 – 1400 | Lunch Break |
| 1400 – 1500 | Panel: Guidelines for Nutrition and Food Services for Infants and Children SS 692 is designed to help care centre operators and their food service providers make informed decisions about the preparation of safe and nutritious food with appropriate portion sizes for infants and children. The guidelines cover a range of areas including food safety, hygiene and quality practices; food intolerances, hypersensitivities and allergies management; nutrition care; and menu planning. Panellists will share about the recommendations set forth in the guidelines and resources to aid implementation on the ground. Panellists: • Terence Chia, General Manager, Institutional Catering Management & Food Manufacturing Division - Fairprice Group • Tay Mia Eng, Assistant Director, Policy & Strategy Development - Health Promotion Board • Wong Suat Li, Deputy Director, Population Health Campus - National Healthcare Group Moderator: • Richard Khaw, Directorate In Charge, Standard Development Organisation (Food), Nanyang Polytechnic |
| 1500 – 1530 | Tackling Sugar Consumption in Singapore: Regulations on Nutri-Grade Beverages The session will present an overview of sugar consumption in Singapore, emphasizing the imperative to reduce it for public health. It will explore the measures implemented to address sugar consumption, with a specific focus on the rollout of Nutri-Grade measures. The session aims to provide valuable insights into the collaborative efforts aimed at reducing excessive sugar consumption and promoting healthier lifestyles. Speaker: Lim Yu Yi, Manager, Corporate and Industry Partnerships - Health Promotion Board |
| 1530 – 1600 | Transforming Health Through Sustainable and Personalised Nutrition As the global population edges towards 10 billion by 2050, the food industry stands at a critical juncture, tasked with nourishing an ever-growing number of people in a world where natural resources are increasingly scarce. This challenge underscores the urgency for a transformative approach, one that harmonizes the principles of sustainable and personalized nutrition to not only meet the diverse dietary needs of the global population but also safeguard our planet for future generations. How can we, as an industry, reduce our environmental footprint while ensuring that our products are accessible, affordable, and aligned with consumers' health goals? Embracing sustainable practices is essential, but equally important is recognizing that nutrition does not adopt a one-size-fits-all approach. Personalized nutrition offers a solution, tailoring food choices to individual health profiles and dietary needs. As we stand at the crossroads of nutrition and sustainability, the choices we make today will shape the well-being of future generations. Let's choose wisely. Speaker: • Loh Win Nie, Acting Head, Centre of Applied Nutrition Services - Temasek Polytechnic |
| Time | Programme: NYP- ACI Learning Studio |
|---|---|
| 1100 – 1130 | Key Considerations for Exporters of Food & Beverage Products to the USA Speaker: • Vijey Ananda, Senior Regulatory Advisor, ASEAN - Registrar Corp |
| 1130 – 1200 | Session 1: Supporting Companies in Business and Workforce Transformation Speaker: Jaenix Tai, Manager, Workforce Singapore Session 2: Navigating a new role at the intersection of business, environment and social responsibility Speaker: Song Sin Nee, Deputy Director, School of Applied Science, Republic Polytechnic |
| 1200 - 1330 | Lunch Break |
| 1330 – 1430 | RPA and Data Analytics that can help in Digitalising the Operations in the F&B Industry To meet rapidly growing demands and combat covid disruption, food companies have embraced digital transformation more aggressively than the rest of the industry. In addition to improving operational efficiency, digital technology can enhance customer experiences, and improve transparency in the food and beverage industry. Data insights for better decision-making can be gained through automating processes, optimizing supply chain management, and improving decision-making processes. The talk covers 2 technologies - RPA and Data Analytics that can help in digitalising the operations in the F&B industry. Speakers: • Tan Tsu Soo, Senior Specialist (Computational Analysis) - Nanyang Polytechnic • Flex Tio, Senior Specialist (Teaching & Learning) - Nanyang Polytechnic |
| 1445 – 1515 | Sake Appreciation Sake is increasingly becoming a popular and trendy alcoholic beverage in the market, and many has sought this beverage due to its fine art of production and good health benefits. Explore the world of sake a captivating journey through the history, production, and cultural significance of Japan's traditional rice wine. From the meticulous brewing process to the diverse flavours, enthusiasts will gain a profound understanding and appreciation for this ancient elixir, inviting them to savour its complexities and embrace Japanese craftsmanship. Let ACI’s lecturer Angela take you to the world of Sake: how Sake is produced, and if you are the lucky few early birds seated in the front row, you might just get a share of Sake. Speaker: • Angela Er, Lecturer & Programmes Facilitator - Asian Culinary Institute |
| 1530 – 1600 | Data-Driven Dining: Maximising Potential through Informed Decision-Making In the contemporary landscape, it is critical for Food and Beverage (F&B) businesses to effectively utilise and maximise data utilisation in order to make critical and informed decisions. This session aims to provide insights on managing and processing data effectively so that it may be turned into useful information for analysis and productivity gains. The Restaurant Industry in Singapore harbours vast opportunities for the implementation of robust big data solutions and data analytics, empowering businesses within this sector. Delve into the forthcoming landscape and influence of restaurant analytics, gaining an understanding of how it will be a catalyst for transformation in the Restaurant Industry of the future. Speaker: • Karthik Bakthavathsalem, Lecturer, School of Business Management - Nanyang Polytechnic |
| 1615 – 1645 | Less Salt More Taste More than a third of Singapore residents have hypertension in 2022. A key risk factor for hypertension is excess sodium intake, and nine in 10 Singapore residents are exceeding their daily recommended sodium limit. Moreover, our foods are getting saltier over time. Therefore, HPB is embarking on a “Less Salt, More Taste” movement to roll back the sodium content in food and retrain Singaporeans’ tastebuds. In this session, we will discuss practical ways that the industry and individuals can reduce their sodium intake, through using less salt and condiments in cooking, or switching to lower-sodium ingredients, which can be used as 1-for-1 replacements without compromising flavour. Speakers: • Dr Cindy Soh, Manager - Asian Culinary Institute • Jo-Ann Yeo, Senior Manager, Policy & Strategy Development - Health Promotion Board |
| 1700 – 1730 | Advancements in Cultivated Seafood Technology: Sustainable Solutions for Meeting the Growing Global Seafood Demand The world’s appetite for seafood is surging, putting pressure on our oceans. Cultivated seafood technology, however, shines as a beacon of hope. This session explores up to date, exciting advancements in this field, showcasing how innovations like lab-grown meat, cellular aquaculture, and sustainable farming practices offer game-changing solutions. By minimizing environmental impact while meeting the skyrocketing demand, cultivated seafood paves the way for a future where delicious, nutritious seafood thrives alongside healthy oceans. Speaker: • Mark Richards, Senior Specialist (Marine Biotech) & Senior Lecturer, School of Applied Science - Nanyang Polytechnic |
Seminars are free to attend for all registered trade visitors. RSVP is highly recommended.
