INTERNATIONAL WORKSHOP OF THE LAUNCH AFRICANS FOOD

HERITAGE PROGRAM (ALIPA) IN YAOUNDE FROM MAY 24TH TO 26TH

2017

With the launch of the international workshop of the Africans Food Heritage
Program (ALIPA) presented from May 24th to 26th 2017 I Yaound, CERDOTOLA
has taken a decisive step towards its powerful upswing. Promoting the African
culture heritage is the path on which CERDOTOLA is ineluctably committed now.

The vision of the Executive Secretary Professor Charles Binam Bikoi has been
gradually translated into concrete actions with the launch of ALIPA. He is
convinced that the development of Africa is possible through the value and the
industrialization of its rich and varied cultural heritage.

When Hippocrates said long before Jesus Christ that Let thy food be your
medicine and thy medicine be your food, he was setting the stage of the need of
paying attention to any incongruous and inappropriate food in view of the
preservation of the health and human species. Thus, food is at the centre of human
life.

The launching workshop of the ALIPA program comes in the context where
markets liberalization and food processing-industry of Africa have led to serious
consequences on crops and food identities: food standardization, trivialization of
the taste, concerns related to food, westernization and globalization of life and
consumption modes and food policies. It becomes difficult to keep a national or
local gastronomy. During a conference on food heritage, Pierre Mevellec (1979)
said the increasing degradation of the food chain has as consequence the
progressive destruction of the rural human tissue and the biological balance on
one hand and the standardization and homogenization of eating habits.
Contemporary African food greatly influenced by globalization is marked by
economic exchanges that polarize life styles and food patterns.

The revival and the freedom of African people tributary for centuries is a process
that requires an endogenic approach because only Africa owns the keys and means
of its emancipation. It is from this approach that the Executive Secretary of
CERDOTOLA regrets the extraversion of Africa in the sector of food and
condemns those huge amounts of money that African countries spend in the
importation of food products. He has expressed the deep belief that ALIPA is a
unique opportunity that can industrialize the African food heritage and turn it into a
real deposit of resources and jobs absolutely in the new strategy recommended
under the form of a Social contract of Development through the PADETRA
(African Pact of Development and Emergence through its Traditions),
CERDOTOLAs Trojan horse.
CERDOTOLA, an international, pan African and worldwide institution has from
May 24th to 25th 2017, historic dates, sets the early stages of hope and dream of an
entire continent compromised but worried about it well-being. Africa with its total
membership has laid the foundations of a reflexion on African food heritage that
will inevitably lead to the determination and commitment of the participants in
taking concrete and obvious actions in favour of local meals and dishes in the next
months. So, participants coming from the entire Africa (Benin, Tunisia, Senegal,
Cte dIvoire, Central African Republic, Burkina Faso, Cameroon, Gabon, RDC,
Brazil and Europe) and constituted of all the specialisms (anthropologist,
economists, nutritionists, agronomists, agro-economists, jurists) formed an
attractive sample group. The participants quality has reassured the Executive
Secretary, Professor Charles Binam Bikoi who declared that he did not have any
doubt on the relevance of the resolutions after this international scientific cocktail.
The quality of the articles presented by the good care of Professor Esther Ngah,
biologist, nutritionist and coordinator of the ALIPA program and the workshop
needs to be congratulated because it herald good prospects. She declared to be
convinced that imported products are responsible of our aches while local
products guarantee our well-being. It is from this perspective that we need to fight
against their disappearance.

The various participants to this meeting have known how to share their knowledge
for the success of this historic event. Professor Charles Binam Bikoi asked what
does an African of the century 21st century eat? He highlights that African diet is
influenced by western products. According to him, it is time to set Africa free from
food colonization. This seems to be a great challenge given to the ALIPA program
that will have to contribute to the diffusion and the value of African food, to set it
free culturally and economically. The ALIPA workshop was lined up around four
axis:

Axis1. African foods heritage: local knowledge, customs, transformation,

preservation and value. This axis aims to study the know-hows in terms of
production, varieties and transformation of African food heritage.

Axis2. Socio-cultural and cultural stakes of food heritage in Africa: this axis focus
particularly to the sociologic and anthropologic dimension of food heritage and
will deal will production, distribution and consumption.

Axis3. Institutional support of food heritage in Africa that implies the legal
dimension and the issues related to transformation standards and preservation of
our products. It highlights a challenge of labelling of African heritage food.

Axis4: the process of food heritage has questioned the mechanisms adopted by
African governments for the protection of local products.
Diverse lectures and debates of the participants have allowed bringing out the
following parts and areas of activity:

Part 1: Research and development

This important part comprises three essential fields of activity:

Typology of patrimonial food

This field comprises fundamental aspects: concept framework, theoretical

framework (terminology, history and fundamentals); methodologies; inventories;
identification; categorization; uses and functionalities (therapeutic, cultural,
nutritional, symbolic); cartography; trajectory (circulation/flow) of food; actors;
reterritorialization/ deterritorialization of traditional dishes; dishes, databases,
women in value chains; economic stakes (trade, tourism, market potential);
social/societal (integration, identities); cultural (standing, legitimization of
products); policies (representativeness and national standing); innovation; classics
(techniques, technologies, tools and uses, organization, functioning); disruptive
(socio-cultural, technical and technological changes).

Heritage process in relation with biodiversity

This field of activity comprises: the methodological validation; identification and

risks analysis (of modification, transformation, alienation, disappearance of
traditional dishes); value and promotion of our heritage (cyber commerce,
markets); technology; organization; trading; socio-culture; economics; gastronomic
forces; gastronomic restaurants, commercial spaces of local products (in GSM and
niches); gastronomic and touristic guides/catalogues (African dishes).

Approach and support tools of heritage

The third field is based on: the monitoring and control of the quality of the
products; the stability of the processes and characteristics (production,
transformation, environmental conditions); standardization of the methods;
respect of the design brief; harmonization of heritage procedures; training and
strengthening of capacities; legal and institutional framework; situational analysis.

Part 2: Training and cooperation

This part includes two fields namely:

Training

The stakeholders training will be focused on: good fabrication and hygiene
practices; strengthening of research capacities: recruitment of searchers and the
strengthening of their capacities; development of research tools; reinforcement of
administrative capacities (public and private, civil society; curricula development).

Cooperation

This field will enable the cooperation with international organizations (FAO,
OAPI, OMPI); South-South cooperation (Tunisia, Senegal, Benin, Cte dIvoire,
RCA, Burundi, Chad, Gabon, DRC); North-South cooperation (France, Brazil,
USA)

Part 3: ALIPA governance

The part on ALIPA governance consists according to CERDOTOLA on creating

and developing the ALIPA network; the implementation of a technical committee
(by CERDOTOLA), scientific animation; support for the elaboration of projects;
search for financing and implementation of specialized subcommittees.

As we can see, ALIPA has become a reality. Now Africa and African have their
food heritage program. It is an unique and specific framework with an innovative
and original initiative that deserves collective support and efforts. CERDOTOLA is
delighted that two members of the Cameroonian government namely Madam
Minister delegated to the Minister of Agriculture and Rural Development and the
representative of the Minister of Arts and Culture and also the representative of
UNESCO and the representatives of several ministerial departments, embassies,
international organizations and non-governmental organizations have participated
to the launching workshop of ALIPA in Yaound. The Executive Secretary pays
tribute to the honourable participation of all the delegations to this workshop and
especially the participation of the Tunisian delegation that was led by his
Ambassador in Cameroon.

ALIPA is a new opportunity to put down the roots of emergence on the continent;
CERDOTOLA put it at the service of the economic Renaissance of the entire
Africa and this will ineluctably happen through the abolition of food colonization.
International Workshop "Food safety: a
global view

Food safety is a significant public health issue for all the governments around the world.
According to the World Health Organization, food safety has been identified as a public
health priority as unsafe food causes serious illness in millions of people every year and
many deaths.
The globalization of markets, together with the development of new techniques of processing,
packaging, storage and transportation has caused deep changes in the global food production
and distribution, boosting world food trade.
This new scenario poses emerging challenges to food safety and calls governments all over
the world to face the need for global management strategies.
Building capacity to ensure food safety represents a shared responsibility between all the
stakeholders: governments, inter-governmental organizations, producers, consumers and
scientists.
Thus, effective implementation of common strategies will require strengthened partnerships
between international organizations involved in food safety and between agencies at the
national level, as well as the improvement of public awareness and consumers education.
In this context, international meeting and networking are a means to address these issues and
share different experiences and approaches.

Enclosed the program of the conference

Hot Topics in Food Microbiology Conference 2017

o Date October 17, 2017 October 18, 2017

o Time 12:00 AM - 12:00 AM

o Location Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD,

United Kingdom
o Website http://www.campdenbri.co.uk/microbiology-hot-topics,php

SQF Training Course

o Date October 17, 2017 October 18, 2017

o Time 12:00 AM - 12:00 AM

o Location Webinar

o Website http://fsns.com/

Sponsored by Food Safety Net Services (FSNS)

Food Safety and Sanitation for Food Manufacturers

o Date October 17, 2017 November 29, 2017

o Time 08:00 AM - 06:01 PM

o Location University Park, PA

o Website http://agsci.psu.edu/sanitation

Is your company ready for FSMA? The Food Safety Modernization Act (FSMA) has
been described as the most sweeping reform of our food safety laws in more than 70
years. Never before has it been so important for every person working in the food
industry to have basic and applied knowledge of food safety and sanitation practices
that prevent contamination of foods. Penn State University has been a leading
provider of science-based food safety training for over 40 years. The Food Safety and
Sanitation for Food Manufacturers Short Course continues this track record by
offering a comprehensive 2 1/2-day program for those who are developing in-house
food safety programs and want to upgrade their knowledge of the science and
technology of cleaning and sanitizing, food allergen control, sanitary facilities and
equipment design, food defense, pest control, and environmental monitoring. Lectures
and lab sessions focus on control of pathogenic and spoilage microorganisms, plant
and equipment design, safe handling of chemical products, allergen control, and
educational strategies to get your workers involved and committed to your food safety
plan.

Analytical Instrument Qualification and Validation Processes - 2017

o Date October 17, 2017

o Time 10:00 AM - 11:00 AM

 o Location Online Event

o Website
http://www.compliance4all.com/control/w_product/~product_id=501416LIVE
?channel=foodprotection_Oct_2017_SEO
Medical Device Engineering Change Control - 2017
o Date October 17, 2017

o Time 10:00 AM - 11:00 AM

o Location Online Event

o Website
http://www.compliance4all.com/control/w_product/~product_id=501364LIVE
?channel=foodprotection_Oct_2017_SEO

Overview: This webinar will describe a system, based on the regulations and practical
experience that will allow for efficient control of the change process. It will be
compliant but not cumbersome or overly time consuming. The difference between pre
release and post release change control will be explained. Why should you Attend:
FDA and ISO call for change control but do not provide any further guidance as to
how to create a compliant system. The situation gets complicated when a company
has suppliers or contract manufacturers and changes and approvals must pass from
one to the other. Areas Covered in the Session: Change Control Procedure Pre Release
and Post Release Change Control Change Transfer between Company and Suppliers
Forms and SOP's Who Will Benefit: Development Engineers Production Management
QA/ QC Personnel Engineering Management Regulatory Personnel Speaker Profile:
Edwin Waldbusser is a consultant retired from industry after 20 years in management
of development of medical devices (5 patents). He has been consulting in the US and
internationally in the areas of design control, risk analysis and software validation for
the past 8 years. Mr. Waldbusser has a BS in Mechanical Engineering and an MBA.
He is a Lloyds of London certified ISO 9000 Lead Auditor and a member of the
Thomson Reuters Expert Witness network. Contact Detail: Compliance4All DBA
NetZealous, Phone: +1-800-447-9407 Email: support@compliance4All.com

Webinar on the Assessment of Microbial Risk for Fresh Produce

o Date October 17, 2017

o Time 10:00 AM - 11:00 AM

o Location Webinar

o Website https://events-
na9.adobeconnect.com/content/connect/c1/1249703707/en/events/event/share
d/1342283800/event_registration.html?sco-id=1359377330&_charset_=utf-8

The purpose of this webinar is to provide some background of the issues that growers
of fresh produce face while doing a formal risk assessment and to offer a practical
approach to assess the risk. This webinar presents the considerations from a recent
ILSI Europe paper (Monaghan et al., 2017) that suggests an easy Growers Risk
 Assessment tool and the practical application of assessment of the risk for fresh
produce (Danyluk et al., unpublished). The webinar also provides a platform for
discussion and serves as a basis for further round table discussions proposed at IAFPs
European Symposium on Food Safety 2018 and IAFPs Annual Meeting 2018.

SubscriptionSubscription is absolutely free and is possible here

Food Fraud Workshop

o Date October 18, 2017

o Time 12:00 AM - 12:00 AM

o Location Savour Food Safety International, Inc. (Learning Center), 6827 N.

High St. #10, Worthington, OOH 43085
o Website http://ciftinnovation.org/food-fraud-workshop/

This workshop is designed to help attendees become familiar with strategies for
reducing the risk of food fraud, strengthening their supply chain through hands-on
examples using USP tools, and a structured approach for carrying out ingredient-by-
ingredient assessments.

Sensory Evaluation
o Date October 18, 2017 October 19, 2017

o Time 08:30 AM - 04:30 PM

o Location University Inn & Conference Center, 178 Ryders Lane, New
Brunswick, NJ 08901
o Website http://www.cpe.rutgers.edu/courses/current/lf0606ca.html

A 2-day short course to help you understand the scientific side of tasting food! Course
includes hands-on working demo with Excel!

How to Develop the Risk Management File - 2017

o Date October 18, 2017

o Time 10:00 AM - 11:30 AM

o Location Online Event

o Website
http://www.compliance4all.com/control/w_product/~product_id=501504LIVE
?channel=foodprotection_Oct_2017_SEO

Overview: The single most important element of medical device risk management is
the Risk Management Plan (RMP). It ranges from Top Management's risk policy to
review and approval of the Risk Management Report. Get these items wrong and the
rest of your risk management process will suffer. Why should you Attend: This
presentation gives you the essential information you need to write a successful plan.
Many companies try to implement Risk Management using an inadequate Risk
 Management Plan. They often leave out required items or add additional, but
unnecessary information. Who Will Benefit: Risk Managers Project Managers Risk
Management Team Members Design Project Team Members Complaint Specialists
MDR Specialists Speaker Profile: Dan is the President of Ombu Enterprises, LLC, a
company offering training and execution in Operational Excellence, focused on
analytic skills and a systems approach to operations management. Dan has more than
30 years experience in quality, operations, and program management in regulated
industries including aviation, defense, medical devices, and clinical labs. Contact
Detail: Compliance4All DBA NetZealous, Phone: +1-800-447-9407 Email:
support@compliance4All.com

Korea Association for Food Protection 2017 Annual Meeting

o Date October 20, 2017

o Time 12:00 AM - 12:00 AM

o Location Seoul, South Korea

o Website

For more information, contact Kunho Seo at bracstu3@konkuk.ac.kr.

Making Sense of the Numbers: Statistics for Food Scientists

o Date October 20, 2017

o Time 08:30 PM - 04:30 PM

o Location University Inn & Conference Center, 178 Ryders Lane, New
Brunswick, NJ 08901
o Website http://www.cpe.rutgers.edu/courses/current/lf0607ca.html

Dont be baffled by food statistics! This statistical refresher will benefit beginners and
experience professionals alike.

INOFOOD 2017
o Date October 23, 2017 October 24, 2017

o Time 12:00 AM - 12:00 AM

o Location CasaPiedra, Santiago de Chile

o Website http://www.inofood.cl/

Pasteurizer Operators Workshop

o Date October 24, 2017 October 26, 2017

o Time 08:00 AM - 03:00 PM

o Location Erickson Food Science Building

o Website http://agsci.psu.edu/pow
 Participants in this three day course will gain knowledge on the operational and
regulatory procedures used for pasteurization, with an emphasis on milk. The course
begins with a focus on the composition and microbiology of milk to set the stage for
the conditions needed for pasteurization and cleaning. The course focuses on the
components of the HTST pasteurization system, including instrument control systems,
auxiliary equipment such as homogenizers and separators, and flow control
technologies. Operation of the system is addressed from start-up through clean-up and
sanitation. Requirements for the Pennsylvania Temporary Industry Seal Program are
addressed. Vat pasteurization and UHT processing are also discussed. The course
wraps up with a lecture on problem-solving techniques and a trouble-shooting
exercise. Hands-on laboratory exercises in the pilot plant include leak detection of the
pasteurizer plates, and a demonstration by the Pennsylvania Department of
Agriculture of the quarterly regulatory tests conducted on the HTST system of the
Penn State Berkey Creamery. The course emphasizes interactive learning through the
integration of the classroom discussions and hands-on exercises in the pilot plant and
Berkey Creamery. Breaks and lunches encourage further discussion with the Penn
State, regulatory and industry instructors.

483 Covers a Broad Gradation of Problems

o Date October 25, 2017

o Time 10:00 AM - 11:30 AM

o Location Online Event

o Website
http://www.compliance4all.com/control/w_product/~product_id=501516LIVE
?channel=foodprotection_Oct_2017_SEO

Overview: How you respond to the 483 should provide the foundation for any future
communication with the FDA about a particular inspection. Understanding how FDA
organizes its evaluation of the 483 can facilitate the FDAs review in your favor as it
is well organized, succinct and provides proper documentation. Why You Should
Attend: Your failure to understand and properly respond to a 483 issued to you at the
conclusion of an FDA inspection may quickly lead to an administrative or a legal
action that can have an immediate adverse effect on a firms business. Areas Covered
in the Session: What the 483 means How to interpret the 483 - "How bad is it?"
Managing the 483 discussion with the FDA at the conclusion of the inspection
Responding to the FDA in writing Who Will Benefit: Manufacturers FDA Consultants
Legal Counsel Regulatory Affairs Managers Quality Assurance Staff Speaker Profile:
Casper (Cap) Uldriks, through his firm Encore Insight LLC, brings over 32 years of
experience from the FDA. He specialized in the FDAs medical device program as a
field investigator, served as a senior manager in the Office of Compliance and an
Associate Center Director for the Center for Devices and Radiological Health.
Contact Detail: Compliance4All DBA NetZealous, Phone: +1-800-447-9407 Email:
support@compliance4All.com

Food Safety And Inspection Service (FSIS) Public Meeting on Whole Genome
Sequencing (WGS)
o Date October 26, 2017 October 27, 2017
 o Time All day

o Location Washington D.C.

o Website https://www.federalregister.gov/documents/2017/09/22/2017-
20247/use-of-whole-genome-sequence-analysis-to-improve-food-safety-and-
public-health

SISwith participation from the Food and Drug Administration (FDA), the Centers
for Disease Control and Prevention (CDC), international partners and academic
institutionsis hosting a public meeting to discuss practices and plans for collecting
and analyzing whole genome sequence (WGS) data, as well as the state of the science
and other issues surrounding this technology.

WGS analyses can determine relatedness between bacterial isolates with high
resolution and can characterize genes and other features of bacterial genomes.
Currently, FSIS, local, State, and Federal public health and regulatory partners submit
WGS data to a Federal public database, readily accessible to Federal and state
partners, and other stakeholders, including regulated industry and consumers. Using
this common database, Federal food safety partners can share information and
collaborate on issues related to food safety and public health. The inclusion of WGS
analyses in decision-making will enhance foodborne outbreak investigations, as well
as general decisions related to the use of data from routine verification sampling of
establishments under FSIS jurisdiction. Industry, interested individuals, organizations,
and other stakeholders are invited to participate in the meeting and comment on FSIS
approaches for using WGS data within a regulatory framework.

This meeting will take place in Washington, D.C. on Oct. 26 and 27. Pre-registration
will close on Oct. 22, and there will be no on-site registration. Only registered
attendees will be permitted to enter the building. If special accommodations are
requested, please register by Oct. 12, 2017. Further information, including a detailed
agenda, and registration link is available in the Federal Register at
https://www.federalregister.gov/documents/2017/09/22/2017-20247/use-of-whole-
genome-sequence-analysis-to-improve-food-safety-and-public-health.

Whole Genome Sequencing Public Meeting

o Date October 26, 2017 October 27, 2017

o Time 12:00 AM - 12:00 AM

o Location Washington, D.C. (USA)

o Website https://www.federalregister.gov/documents/2017/09/22/2017-
20247/use-of-whole-genome-sequence-analysis-to-improve-food-safety-and-
public-health

FSIS, with participaton from the U.S. FDA, the CDC international partners, and
academic institutions, is hosting a public meeting to discuss practices and plans for
collecting and analyzing whole genome sequence (WGS) data, as well as the state of
the science and other issues surroudning this technology. Pre-registration closes on
October 22, and there will be no on-site registration.
 Food Safety Advanced
o Date October 26, 2017 October 27, 2017

o Time 08:00 AM - 04:30 PM

o Location 161 W Wisconsin Ave #6000, Milwaukee, WI 53203

o Website http://uwm.edu/sce/courses/food-safety-advanced/

In this course, you will gain an in-depth understanding of advanced best practices that
will help your organization to be proactive about food safety. Prevent avoidable
problems by creating a food safety culture which robust environmental monitoring. If
you are in charge of the food safety program at your company, this course if designed
for you. You understand that getting certified is only the first step. Continuing due
diligence and improvement is required to ensure food safety every day. This course
can be applied to the Food Safety Certificate. Fee: $690 if you register by Sat., Aug.
26. $790 if you register after Sat., Aug. 26.

Global Understanding of Food Fraud: Towards Global Action for Prevention and
Mitigation of Food Fraud
o Date October 30, 2017 October 31, 2017

o Time 12:00 AM - 12:00 AM

o Location Beijing, China

o Website http://foodfraudbeijing.medmeeting.org/en

This two-day event will focus on collaborative action through knowledge sharing and
the development of key principles for a universal food fraud prevention framework.
Participants will be invited to attend panels and working sessions with leading experts
from regulatory bodies, industry, academia and NGOs and to take part in dialogue that
will help shape the founding principles of a global prevention framework. The aim is
to develop principles and framework that can be leveraged as part of the development
of international guidance linked with the Codex Alimentarius Commission (CAC).

USDA Microbiological Methods for Meat and Poultry

o Date October 30, 2017 November 3, 2017

o Time 12:00 AM - 12:00 AM

o Location University of Maryland's Joint Institute for Food Safety and Applied
Nutrition (JIFSAN), College Park, MD
o Website http://ifstl.jifsan.umd.edu/catalogue/course/USDAMLG

Guidance on Software and Device Changes and the 510(k)

o Date October 30, 2017

o Time 10:00 AM - 11:30 PM

o Location Online Event

 o Website
http://www.compliance4all.com/control/w_product/~product_id=501507LIVE
?channel=foodprotection_Oct_2017_SEO

Overview: The first guidance document clarifies key terms and provides insight as to
how a risk assessment can help medical device manufacturers to evaluate whether a
new 510(k) is required. Why should you Attend: Anyone who is involved in software
and device design, modification, manufacturing, quality testing and distribution
should be aware of these changes and the impact on decision-making as to whether or
not to prepare a new 510(k). The FDA provides flowcharts that guide the reader to the
best decision, but some judgment is also required. Areas Covered in the Session:
Medical Device changes Software Application changes for software used in
conjunction with medical devices FDA Guidance Documents FDA Enforcement New
510(k) submission Who Will Benefit: Information Technology (IT) Analysts IT
Developers IT Support Staff QC/QA Managers and Analysts Clinical Data Managers
and Scientists Analytical Chemists Speaker Profile: Carolyn (McKillop) Troiano
Carolyn Troiano has more than 35 years of experience in the tobacco, pharmaceutical,
medical device and other FDA-regulated industries. She has worked directly, or on a
consulting basis, for many of the larger pharmaceutical and tobacco companies in the
US and Europe, developing and executing compliance strategies and programs.
Contact Detail: Compliance4All DBA NetZealous, Phone: +1-800-447-9407 Email:
support@compliance4All.com
Training Syllabus :

POTENSI DAN PERKEMBANGAN INDUSTRI PANGAN

DESKRIPSI TRAINING :

Industri pangan adalah industri yang berkembang terus menerus seiring

perkembangan peradaban manusia.Pangan itu sendiri masih menyimpan
berbagai potensi yang perlu ditelaah melalui perkembangan ilmu
pengetahuan dan teknologi. Perkembangan pesat dalam industri pangan
terjadi seiring pemenuhan kebutuhan pasar global juga menjawab
berbagai tantangan pada bidang pangan di masa depan. Pembahasan
kekinian dalam industri ini akan membuka banyak potensi dan peluang
baru pengembangan bisnis di bidang pangan, sehingga dapat dijadikan
acuan untuk menelaah kesiapan dan kebijakan tindakan lanjut untuk
menjawab tantangan potensi dan peluang tersebut.

TUJUAN TRAINING :

Program pelatihan ini bertujuan memberikan wawasan kekinian dalam

perkembangan pangan dan industri pangan dan diharapkan memberikan
manfaat :
1. Pemahaman potensi pangan dan industri pangan masa depan,
peuang pasar, serta isu pemenuhan ketahanan pangan global
2. Acuan untuk menelaah kesiapan dan kebijakan tindak lanjut
menjawab peluang bisnis industri pangan masa depan
3. Perkembangan teknologi pangan terkini dan perubahan paradigma
pasar dan konsumen industri pangan

CAKUPAN MATERI TRAINING :

1. Pangan dan Industri Pangan

2. Potensi Pangan Masa Depan:
a. Risiko Pangan Masa Depan
b. Manfaat Pangan Masa Depan
3. Potensi dan Peluang Pasar:
a. Inovasi untuk Berbagai Peluang
b. Diferensiasi dan Kekhususan
c. Klaim Manfaat/Khasiat
4. Isu Ketahanan Pangan:
a. Pengelolaan Rantai Suplai dan Distribusi
b. Permintaan dan Prediksi Pangan Global
c. Pengelolaan krisis dan Penetapan Harga
5. Dinamika Paradigma Pasar dan Konsumen di Masa Depan

SIAPA SEBAIKNYA YANG MENGIKUTI TRAINING? :

1. Pengusaha industri pangan dan UKM pangan
 2. Manager/staff riset dan pengembangan pasar industri pangan
3. Berbagai pihak dan pemerhati serta profesional pada bidang
industri pangan, keamanan pangan dan kesehatan masyarakat

INSTRUKTUR TRAINING : Muhammad Nur Abdillah, S.Farm., M.Si.,

Apt.

TEMPAT TRAINING : Kagum Group Hotel Bandung (Golden Flower,

Banana Inn, Serela, Gino Feruci), Amaroossa Hotel, Noor Hotel, Grand
Setiabudi Hotel, dll

DURASI TRAINING : 4 hari