Grand Opening of the First Session of the Third Meeting of Food Safety and Food Additive Expert Committee of Shanghai Food Additive & Batching Association
2019/03/04
Researcher WU Yongning acts as Chairman of the Third Expert Committee
President YUAN Xiaoqin awards the appointment certificate to Researcher WU
Group Photo of Meeting Attendees
At 9 o’clock of March 2nd, Shanghai Vienna International Hotel witnessed the grand opening of the First Session of the Third Meeting of Food Safety and Food Additive Expert Committee of Shanghai Food Additive & Batching Association (hereinafter referred to as the “Association”), in the presence of 35 attendees, including Researcher WU Yongning from China National Center for Food Safety Risk Assessment, LI Baozhong, Bureau Chief of China Quality and Standards Publishing & Media Co., Ltd., Professor MAO Jianwei, Chairman of Expert Committee of Zhejiang Food Additive & Batching Association, and local experts from the Association in Shanghai.
Ms. YUAN Xiaoqin, President of the Association, President and Board Director of Huabao Flavours & Fragrances and Chairman of H&K, addressed the Meeting with great ebullience, appreciating the joint efforts and dedication from members of the Second Expert Committee, congratulating the successful opening of the First Session of the Third Meeting of Food Safety and Food Additive Expert Committee of the Association, and regarding expert attendees from education, scientific research and production sectors as technical elites in food, food additive and batching industry, and backup force for the development of food industry and treasure to the Association. “Expert Committee of the Association brings up technical innovation, creates think tank to facilitate the industrial development and gives full play to all kinds of experts and scholars. Every expert has a professional focus. Many of you are outstanding and leading in your respective profession. With Expert Committee as a valuable platform, the Association is able to gather your wisdom and expertise and serve all members and the industry well. I sincerely wish fruitful success in the Third Expert Committee.”
From left: President YUAN, Researcher WU and Professor JI
At the Meeting, Professor JI Heli, Executive Vice President of the Association and Executive Deputy Chairman of Expert Committee, reported on the work of the Second Expert Committee. The First Expert Committee was established on 24 February 2009, the Second one on 22 August 2014 and the Third one on 2 March 2019, by way of the change of the term of office. Since its establishment, the Committee has been strongly and financially supported by H&K Flavours & Fragrances Co., Ltd. in its major events. Professor JI reviewed the work of the Second Expert Committee in several aspects, such as formulation of Instruction Manual for Food Additive & Batching in China, evaluation of professional and technical titles, protection of the legitimate rights and interests of enterprises, development of China Food Additive & Batching Yearbook 2016, and formulation of national safety standards and group standards on food additive. Especially when reviewing the draft for comments of General Hygienic Standards for Production of Food Additives, especially during 2014 and 2015, experts from the Association firmly objected to view food additive as common food when granting production licenses and requested to modify it fundamentally, which was adopted. In September 2016, they drafted a report and submitted it to the Ministry of Ecology and Environment eventually after presenting it on the Pan-Yangtze River Delta Food Additive and Batching Industry Joint Conference. Suggestions on reasonable categorization of environmental impact assessment and additional assessment for food additive were accepted. On 11 December, 2016, the Association made a protesting statement against an inflammatory and misguiding message from a program of Shanghai Television Station that tender and juicy steak was created with glue, to mitigate its severe impact on the society. In his report, Professor JI put forward the work plan for the new Expert Committee in various senses, ranging from industry-university-research cooperation in food to service to enterprises and industry, to revision of instruction manual for GB2760 Standards for the Use of Food Additives and development of China Food Additive and Batching Yearbook, and to display the capability of the Expert Committee.
Professor JI Delivers Report on the Work of the Second Expert Committee
President YUAN announced the list of the Third Committee Experts at the Meeting. Researcher WU Yongning, Chief Technical Engineer at National Center for Food Safety Risk Assessment, Director of Key Laboratory of Food Safety Risk Assessment of National Health Commission and Director of WHO Collaborating Centre for Food Contamination Monitoring (China), took the post of Chairman of the Third Expert Committee of the Association and received the appointment certificate from President YUAN.
President YUAN Awards Appointment Certificate to Researcher WU
Researcher WU delivered two wonderful speeches at the morning session, The Past, Presence and Future of Food Safety and Revision of Guidelines for JECFA Enzyme Preparation Risk Assessment, and proposed valuable ideas to the Third Expert Committee. Experts attending the Meeting had heated discussion and also made significant suggestions on the work of the Third Expert Committee. President YUAN concluded in the end, speaking highly of the Meeting, reports and speeches, and earnestly raising her expectations to the Third Expert Committee.
Professor JIANG Peizhen, Director of the Second Expert Committee, Speaks at the Meeting
MAO Jianwei, Professor of Zhejiang University of Science and Technology, Shares Experience in Cooperation between Universities and Enterprises