Image: (From left, standing) Dr Moez Sanaa, Unit Head, Standards and Scientific Advice on Food & Nutrition, WHO; Mr Lim Chuan Poh, Chairman, Singapore Food Agency; and Professor Lim Kah Leong, Associate Vice President (Biomedical & Life Sciences), NTU Singapore. (From left, seated): Dr Simone Moraes Raszl, Scientist for Multisectoral Action in Food Systems, WHO; and Professor William Chen, Director, NTU Future Ready Food Safety Hub - the signatories at the signing ceremony on Wednesday (18 Jun).
NTU Singapore and the World Health Organisation (WHO) are collaborating on a new project to bolster global capabilities in food safety risk assessment, in support of the WHO Global Strategy for Food Safety 2022-2030.
It aims to modernise the global food safety framework through the application of New Approach Methodologies (NAMs), which include cutting-edge techniques such as Artificial Intelligence (AI) and digital modelling. These innovations will enhance the ways that countries can assess risks associated with novel and emerging food systems.
The three-year collaboration was announced at the WHO-NTU Joint Workshop on New Approach Methodologies in Future Food Safety Risk Assessment, held at Royal Plaza on Scotts in Singapore, during a signing ceremony on Wednesday (18 Jun).
The collaboration intends to jointly advance the food safety field by promoting the adoption and implementation of innovative tools and technologies that are more robust, reduce uncertainty, and enhance trustworthiness.
The agreement was signed by Professor William Chen, Director of the Future Ready Food Safety Hub (FRESH), NTU Singapore, and Dr Simone Moraes Raszl, Scientist for Multisectoral Action in Food Systems, Nutrition and Food Safety, Department of Nutrition and Food Safety at WHO. Guest of Honour, Mr Lim Chuan Poh, Chairman of the Singapore Food Agency (SFA) witnessed the signing.
