Session Template. Session Information Session title. Food Science and Technology in Latin America

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1 Session Template Session Information Session title Thematic area Food Science and Technology in Latin America T8 Special interest sessions Day Monday, August 22nd, 2016 Time Session length Organiser Telephone number 1hr 25min ALACCTA, Jairo Romero, Chair(s) Delia Rodriguez Amaya President, International Academy of Food Science and Technology President of IAFoST, Senior Visiting Professor at Universidade Federal da Fronteira Sul, Emeritus Researcher of the Brazilian National Council for Scientific and Technological Advancement, Scientific Adviser of IFS, member of the Editorial Boards of 7 international/brazilian journals. She was Professor of the Faculty of Food Engineering, University of Campinas, Brazil, where she was Department Chairman, Coordinator of the Graduate Programs and of the Academic Council, and adviser of 48 defended Master and Doctoral theses. She is the author of more than 250 scientific

publications in international circulation. She participated in FAO- WHO Expert Consultation Meetings, international projects, and technical committees of Brazilian Ministries. Photograph 1.

2 publications in international circulation. She participated in FAO- WHO Expert Consultation Meetings, international projects, and technical committees of Brazilian Ministries. Photograph 1. Speaker (15min) Current and Future Perspectives of Food Science and Technology in the ALACCTA Region Suzana Caetano da Silva Lannes Associate Professor Pharmaceutical Sciences School University of São Paulo. President SbCTA-Brazilian Society of Food Science and Technology Telephone number Suzana Caetano da Silva Lannes is Associate Professor at Pharmaceutical Sciences School at University of São Paulo. She is President of Brazilian Society of Food Science and Technology- SbCTA, Vice President of Brazilian Association of Rheology and Director of Brazilian Association of Scientific Editors. She has published papers in reputed journals, book chapters, and has been serving as Editor in Chief of Food Science and Technology-CTA Journal. Develop research works in the Food Science and Technology area, on the following subjects: rheology, physics of

3 foods, development of special and nutritional food formulations and study of fats and some fat foods. Photograph 2. Speaker (15min) Trends in Food Safety Regulations in Latin America Jairo Romero Food Engineer, MA in Education. Member of IUFoST Governing Council, President Elect of ALACCTA Telephone number Food Engineer, M. A. in Education. International Expert on Food Safety Risk Management, on multilateral negotiation of SPS requirements and on strengthening national and private food safety systems. Author of three books, one chapter and 43 articles, presenter in more than 125 international workshops and technical meetings, Mr. Romero has served in 34 countries in America, Europe and Asia acting as independent expert or under temporary contracts with international organizations. Former President of Colombian Association of Food Science and Technology, President Elect of ALACCTA s Directive Council and Member of IUFoST s Governing

Council Photograph Email Address 3. Speaker (15min) Academia-industry collaboration in the Costa Rican food sector: lessons learned and opportunities for improvement Jessie Usaga Ph. D.

4 Council Photograph Address 3. Speaker (15min) Academia-industry collaboration in the Costa Rican food sector: lessons learned and opportunities for improvement Jessie Usaga Ph. D. (speaker) and Oscar Acosta Ph. D. in Food Science, National Center of Food Science and Technology, University of Costa Rica. Member, Costa Rican Association of Food Science and Technology, ASCOTA Telephone number (+506) Born in Costa Rica, Jessie Usaga has a BS in Food Technology (University of Costa Rica) and a PhD in Food Science (Cornell University). Jessie is a researcher at the National Center of Food Science and Technology (CITA) and teaches at the Food Technology Department, both at the University of Costa Rica, where she currently holds an appointment as Invited Professor. She has expertise in research, training and consulting in food microbiology, thermal processing, and food quality and safety management.

5 Photograph 4. Speaker (15min) Nitrites. Is Its reduction in meat products possible? Indira Sotelo. Ph.D. Head of Food Science and Culture, Gastronomy Program, International School of Economic and Administrative Sciences. Researcher Agroindustrial Processes Group. Colciencias A1 Telephone number ext Indira received her B.S in Food Engineering at Universidad Jorge Tadeo Lozano, She received her Doctorate in Food Science and Technology at Universidad Politécnica de Valencia, Associate Researcher Colciencias Agroindustrial Process Group. Professor of Food science and Technology at Universidad de La Sabana in the B.S. Program on Gastronomy, the M.S. Program on Design and Process and on the Doctorate Program on Biosciences. Her research interests are on applications of traditional and emerging technologies in food products and processes design. Former Representative of ACTA to SEABA, a National Advisory Committee on Food Science and Technology of the National Institute for Surveillance of Foods and Drugs, INVIMA

Photograph 5. Speaker (15min) Use of food industry by-products in new products development Cecilia Abirached (speaker), Alejandra Medrano and Ignacio Vieitez Doctor in Chemistry, Food Engineer.

6 Photograph 5. Speaker (15min) Use of food industry by-products in new products development Cecilia Abirached (speaker), Alejandra Medrano and Ignacio Vieitez Doctor in Chemistry, Food Engineer. Professor, Food Science and Technology Department, Chemistry Faculty, Universidad de la Republica, Montevideo, Uruguay Member of Food Engineers Association of Uruguay (AIALU) Telephone number Food Engineer, Doctor in Chemistry Dr. Abirached works since 2002 in the Food Science and Technology Department of Chemistry Faculty Universidad de la República, Montevideo, Uruguay, where she does research and lectures in the area of Food Chemistry. Specifically, she works with food proteins obtained from industrial by-products studying its techno-functional properties. Since 2009, she has been a member of the Direction of the Food Engineers Association of Uruguay (Asociación de Ingenieros Alimentarios del Uruguay, AIALU), currently being the Secretary

7 Photograph Discussion (10min)

Background. Objectives. Organiser. Participants

Background. Objectives. Organiser. Participants OECD WORKSHOP ON REGIONAL TRADE AGREEMENTS AND THE ENVIRONMENT: Establishing Dialogue with Regional Stakeholders AGENDA 23-24 January 2018, Santiago, Chile Background Environmental objectives are increasingly