Asia Pacific F&B Industry Water Reuse Conference

Leon Gorris
Food Safety Futures; Vice Chair, Water Safety & Quality PDG, IAFP

Biography

Leon Gorris is an independent food safety expert with 36 years of experience in research, food innovation and food safety management. He has been with Unilever in different food safety functions until February 2019, lastly responsible for Global Food Safety in Regulatory Affairs
He is secretary of the ICMSF , representing ICMSF at Codex meetings, and on the current roster of experts for JEMRA (The FAO/WHO expert body on Microbiological Risk Assessment).
He is a fellow of IAFP and IAFP International Leadership Awardee. He is a registered visiting professor at three Universities in China and past-special professor in Food Safety Microbiology at Wageningen University, The Netherlands (2002-2012).

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Guo Miao
Food Safety Senior Manager, PepsiCo

Biography

Dr. Miao Guo, PepsiCo Food Safety Senior Manager, APAC sector lead, Food Safety Center of Excellence
Dr. Miao Guo is Senior Food Safety Manager, regionally based in Beijing, is the APAC Food Safety sector lead. She has responsibilities for ensuring food safety design, food safety compliance, and capability build across Asia, China, Australia and New Zealand. She is an established scientist in food safety, food microbiology, and quantitative risk assessment, with over 35 food microbiology and biomedical publications. She holds a Ph.D. in Food Science from the University of Maryland College Park, USA.

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Chen Junshi
Senior Research Professor and Chief Adviser, China National Centre for Food Safety Risk Assessment

Biography

Dr. Junshi Chen was graduated from the Department of Public Health, Beijing Medical College in 1956 and has been engaged in nutrition and food safety research for more than 50 years at the Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention (the former Chinese Academy of Preventive Medicine), Beijing. Since 2011, he took the position of Senior Research Professor at the China National Center for Food Safety Risk Assessment.
He has served as the Deputy Director, Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine (1987-1998); Vice President, Chinese Society of Toxicology (1998-2005); Chairperson, Codex Committee for Food Additives (CCFA, 2007-2017); chairperson, 1st National Food Safety Risk Assessment Expert Committee (2009-2019); Vice Chair and Chief Scientist, 1st National Food Standard Reviewing Committee (2010-2019); and Co-convenor, UN Inter-agency Coordinating Group on Antimicrobial Resistance (IACG, 2017-2019).

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Filip Janakievski
Team Leader - Food Engineering, CSIRO Agriculture & Food

Abstract

Water is a scarce commodity in many parts of the world and the water footprint of the food and beverage manufacturing sector is rapidly increasing. Food and beverage production processes require good quality water in the input streams as well as efficient discharge post production and sustainable water reuse is becoming more common practice across the sector. Water is used for a variety of operations that include general processing, utilities as well as in product applications and it is important to understand how water quality impacts food safety. Awareness of the close association between water and food-borne diseases is growing This presentation will explore the importance of water quality for food processing and introduce the various methods of water treatment through case studies.

Biography

Filip Janakievski is the team leader for Food Engineering at CSIRO’s Food Innovation Centre based in Melbourne, Australia. Through his various roles at CSIRO he has developed knowledge and expertise in the design and operation of food and beverage processes with a focus on biomass conversion into value added foods and ingredients that will enhance consumer health and well-being. Filip provides specialist advice and expertise in membrane filtration and separation technologies with over 20 years of experience working with the food industry. He has a keen interest in digitalisation of food manufacturing, and he coordinates research efforts in the development of regional food processing hubs with a focus on advanced manufacturing. Filip leads the Ingredients and Sustainable Processing focus area and is involved in transforming commodity products such as grains and pulses into high value add protein ingredients . Filip is actively involved in the Australian Food Engineering Association (AFEA) and is a member of the advisory committee.

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Phyllis B. Posy
President PosyGlobal

Abstract

This presentation will survey water management and usage practices focusing on 3 key trends, challenges and developments with significance for food and beverage processors. More pressure from climate change, corporate responsibility, and the impact of the internet, require water managers to develop agility in face of the moving targets that batter their world anew each day. Learn three coping strategies that can help maintain a reasonable equilibrium while producing high value safe products that succeed in the marketplace.

Biography

A multi-disciplinary strategic communications expert, I have developed Horizon2020 RIA and IA biodiversity and water resource management proposals; led ISO standards efforts for UV re-use water disinfection; solved various contamination mysteries for Fortune 500 companies, redefined pasteurization of water in the dairy and other industries to accept the use of less costly technologies than traditional time/temperature requirements; validated UV technologies for drinking water and food processing use; obtained Chinese government approval for a new hybridization technology for rice; designed user-centered systems for testing interoperability of simple components and tools across civilian and military avionics, developed new concepts for internet based supply chain management that triggered a $500M exit for the company; redefined interagency communication for the US Internal Revenue Service and conceptualized and executed internal multimedia campaigns to change tax regulations and procedures, among others.

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Theresa Mazure
Foods Safety Principal Scientist, Global Beverages & Sustainability, PepsiCo

Abstract

Today the world is faced with a growing crisis for fresh water. According to the United Nations (UN), nearly 4 billion or half the global population is already living in potential water scarce areas at least one month per year and this could increase to some 4.8 – 5.7 billion in 2050. People living in Asia represent one of the largest populations potentially impacted. To address water scarcity, the UN set Goal 6 for 2030 to ensure availability and sustainable management of water and sanitation for all. In a call to action, it declared the years 2018 to 2028 the Water Action Decade to mobilize action that will help transform how we manage water. It calls for cooperation, partnership and capability development. This session discusses the UNs Water Action Decade objectives and action plan, with a focus on the opportunities it creates for both industry and regulators to work together. Food and beverage industries have a responsibility to use water efficiently and even more so in water stressed communities.

Biography

Theresa, PepsiCo Global Beverage Food Safety, supports Ingredient Risk Assessment and Product Innovation across US Domestic and International Sectors. She leads a multinational cross-functional team (Food Safety, Regulatory Affairs, Process Engineering) in developing Global Water Reuse Food Safety Standard, supports water sustainability engineering projects for North America, and development of risk assessment framework for recycled polyethylene terephthalate (rPET).
Her experiences at PepsiCo include Quality Engineering for Juices and Quality Programs, where she led and managed strategy and process design for Global Quality Standards.
Theresa has 17 years industry experience within Food Safety, Quality, and Analytical Chemistry (PepsiCo; Cott Beverages) and with Nova Research Inc./Naval Research Laboratory; Battelle/Natick Soldier Systems Center – where she partnered with government laboratories to test novel materials for permeability properties.

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Himanshu Gupta
Sales Director South Asia, Suez Water Technologies & Solutions

Abstract

Food and Beverages industry are getting challenged every day, consumptions are going up, water availability and quality are getting stressed, regulators' are driving decisions. Managing multiple ends are getting critical. Companies are working hard to keep raising the bar on water consumption as factor of final product.
This is where water technology and F&B companies need to collaborate, trust each other and work hand in hand to generate sustainable solutions. Both partners need to be open to ideas, trials, learning from failures and success.
We must look at decentralised solutions, not every time mixing all waste water is good idea but sometime it does. So every site, every country is a special case and must be evaluated with open mind.
We are extremely focus on this sector and working hard to generate solutions. Some solutions have been provided:
- Fresh Water Treatment Plant including Pre-Treatment and RO with over 98% recoveries
- Clean process waste water back to process
- Achieving Zero Liquid Discharge in water stressed regions
Another roadblock in this journey is capital cost, more industry would like to squeeze recoveries, working on finer water quality, this increase cost to product, we must accept this change and work together on developing an effective and sustainable solution. Our Mantra must be “Fit for Purpose Designs” for optimisation.
Doing everything we must have accountability at all levels, companies must implement and be open to implement Digital Technologies.

Biography

Himanshu Gupta is working with SUEZ Water Technologies & Solutions as Sales Director – South Asia.
Having Water industry experience of over 18+ years and 12 years with group. He brings depth of experience in Industry. Himanshu has been instrumental in developing and delivering some of worlds first solutions for water related challenges in Food and Beverage Industry to Global Giants – Nestle, Pepsi, Coca Cola, Inbev, Carlsberg, McCains, Mars Chocolate, Bunge, Wilmar, Perfetti, Dynamix, Cargill, GSK, United Breweries etc. Solution includes High Recovery system, Waste Water Recycling and Zero Liquid Discharge.
Himanshu is Mechanical Engineer with MBA and is based in India. He leads Mid Market business for SUEZ, this includesdeveloping solutions for F&B, Pharma, FMCG, Chemicals and Textile industry.

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Suchart Chaven
Food Safety Director, Global Beverages, Global Concentrate Solutions, and North America Beverages, PepsiCo

Abstract

Water resources are diminishing globally, making water conservation increasingly important. Reuse water offers the Food and Beverage Industries opportunities to help solve this problem when it does not present a health risk to consumers.
In 2016, the Codex on Food Hygiene (CCFH) requested the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to provide guidance on where it is appropriate to use "clean water" as opposed to the implicit principle "use only potable water". Situations that may not require potable water usage necessitate the use of a risk assessment-risk management framework, as well as harmonization of regulatory standards in order to ensure consumer safety.
This session provides emerging concepts on "Fit for Purpose" risk assessment framework for water reuse and considerations for developing a "Water Reuse Safety Plan"

Biography

Suchart, based in New York, leads Food Safety Innovation and Food Safety Compliance strategies for PepsiCo’s largest Beverage Category consisting of 16 Billion Dollar Brands including partnership with Lipton and Starbucks. Additionally, Suchart provides Sr. Leadership for the PepsiCo Global Microbiology Council and sponcers Global Sustainability food safety initiatives for water reuse and recycled polyethylene terephthalate (rPET)
Prior to NY, Suchart, based in Dubai, was responsible for the development of people and process capabilities and lead strategies to minimize Food Safety Risks across Africa, Asia, China, India, and the Middle East.
Suchart has over 35 years of industry experience in Food Safety, Microbiology, Quality, and R&D in multinational companies (PepsiCo, Kraft Foods, Nabisco, Unilever, Rowntree Macintosh, and M&M Mars) and serves as a member of The International Commission on Microbiological Specifications for Foods (ICMSF).

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Kang Zhou
Food Safety & Quality Officer, FAO

Abstract

The availability of water and water quality are different in each country, region, context, setting and food establishment, and improvement in water quality should be incremental. While water quality will be different in each context, it can be fit to use for certain purposes.
Deciding whether water is fit for purpose, assessment of the source water, potential hazards linked to the water source, treatment options and their efficacy, multiple barrier processes and the end use of the food product must be considered.
We reviewed on current international guidance and knowledge on water use and safety for the fresh produce, fishery sectors and water reuse in food establishments, and also on risk management approaches to ensure the safety of water and food supplies.
It also provides information on a fit-for-purpose concept and Decision support system (DSS) approaches. High-level risk-based Decision Trees (DTs) with direction to further guidance were developed for fresh produce, fishery products and water reuse scenarios which gives a general approach for these scenarios. The implementation of this system would require evaluation and refinement in specific case studies before its acceptance.

Biography

Dr Kang Zhou, is a Food Safety and Quality Officer at Food and Agriculture Organization of the United Nations (FAO). He obtained his Bsc and PhD from China Agricultural University on food microbiology, while he was also a join-PhD in Institution of Food Research (Quadram Institute now) of UK. He is one of the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) secretariats to provide microbiological risk assessment and scientific advice to Codex Alimentarius, to support the development of international guidelines and standards, and also transfer the technology to member countries for capacity development.

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Stefan Marinkovic
Technical Programme Manager, Standardization and Technical Policy, ISO Central Secretariat

Abstract

The importance of standards is often overlooked, sometimes their existence and role are even ignored or misunderstood. Stefan Marinkovic will present what is the ISO system, what are its pillars and how it works. The scope of work and activities of the specific ISO Technical Committee responsible for developing standards in the field of water reuse will be further presented.

Biography

Stefan Marinkovic joined ISO in 2008. He started working with the Committee for Conformity Assessment (ISO/CASCO). 3 years later he took the position of Technical Programme Manager (TPM) in the Standards Development unit. As TPM, Stefan oversees the work of numerous (17) ISO Technical Committees, ensures projects are well coordinated, of quality, developed in accordance with ISO rules and delivered on time. Stefan also makes sure that the committees in his portfolio communicates well with other ISO committees and external organization as necessary.
Stefan is also the Secretary of the TMB Task force for Management System Standards, the body in charge of ensuring quality and consistency of ISO Management System Standards.
Prior to working at ISO, Stefan worked at the UNCTAD/WTO International Trade Centre (ITC) for 6 years. The ITC is a UN agency dedicated to supporting the internationalization of small and medium-sized enterprises. Stefan spent much of his time at ITC working in the field of "market analysis" and "enterprise competitiveness".
Stefan is French, from Dutch and Serb parents and holds a Master’s degree in Sociology from the Lyon University, France.

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