The Food Analysis Program with National University of Singapore

The Food Analysis Program with National University of Singapore

29 November - 1 December 2021
Department of Food Science and Technology, National University of Singapore

The Food Analysis Course with the National University of Singapore (NUS) was held virtually from 29 November to 1 December 2021, conducted in the Department of Food Science and Technology. A total of 97 participants have participated which consist of 24 students, lecturers, and researchers from NUS, 50 from other universities, public and private sectors in Singapore, and 23 from academic and public sectors from AMSs. A total of 10 experts from Singapore and Japan public-private and academia shared their knowledge and expertise in the Program. The curriculum was formulated with cutting-edge Japan Advanced food analysis-related topics which consist of Japanese Agricultural Standards (JAS), Ornithine in Shimeji Mushroom as a Functional Food, International Standardization in Food Industries, JAS Testing Methods, Antioxidant Analysis, and ISO/IEC17025

Main Speakers

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Ms. Yoshiko Hashimoto
Ministry of Agriculture, Forestry and Fisheries (MAFF), Japan
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Dr. Hitoshi Kobayashi
Hokuto Corporation
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Dr. Hiroki Nakai
Hokuto Corporation
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Dr. Hiroki Nakae
Japan bio Measurement & Analysis Consortium (JMAC)
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Mr. Yoshinao Ito
Food and Agricultural Materials Inspection Center (FAMIC)
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Mr. Tomohiro Koiwa
Food and Agricultural Materials Inspection Center (FAMIC)
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Mr. Takefumi Sonoda
Food and Agricultural Materials Inspection Center (FAMIC)
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Prof. Huang Dejian
National University of Singapore
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Dr. Lu Yuyun
National University of Singapore
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Dr. Tetsuhisa Goto
Contract Assessor ISO/IEC 17025 at Japan Accreditation Body (JAB)