Organised by:


Prof. Yongnjing Wu
(China National Center of Food Safety Risk Assessment, Beijing, China)
Dr. Wu is Chief Scientist of China National Center of Food Safety Risk Assessment (CFSA), director of MOH Key Laboratory on Food Safety Risk Assessment, director of WHO Collaboration Centre for Food Contamination Monitoring (China). He obtained his Bachelor degree in public health from Nanjing Medical College in 1983, and received his Master’s and Doctor degree in Nutrition and Food Hygiene from Chinese Academy of Preventive Medicine in 1986 and 1997, respectively. He is UICC follow worked in International Agency for Research on Cancer (Lyon) from 1991 to 1992, the Royal Society KC Wong fellow in the MRC Toxicology Unit (Leicester University). Dr Wu serves as a key members in several national and international food safety committees. He is on the roster list for FAO/WHO Joint Expert Committee on Food Additive (JECFA), e.g,. Expert Panel for Chemical Exposure in Food, as well as Expert Panel for Food Additives, Contaminants and Toxins Analysis, Monitoring and Control. He is a member of the USP Food Ingredients Expert Committee and its Intentional Adulteration Expert Panel as well as Joint Referance Material Standard Committee. He is chairperson of Subcommittee on Food Contaminants of the National Food Safety Standard Reviewing and Approving Committee in China, and the Review Expert Panel on Negative List for Non-edible Food Ingredients as Intentional Adulteration. He has edited 5 books and published 200 papers.


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