About AFSA

The world’s greatest food security challenge is to provide the growing population with a sustainable, secure supply of safe, nutritious, and affordable high-quality food using less land, with lower inputs, and in the context of global climate change, other environmental changes and declining resources. Asia has 70% of all malnourished children in the world and 512 million of its population is food-insecure, with more females affected than males (FAO/IFAD/WFP 2015 State of Food Insecurity in the World). Suitably therefore, food safety and food security are primary targets embedded in the 2016-2030 United Nations Sustainable Development Goals 2 (Zero Hunger), 3 (Good Health and Wellbeing), 12 (Sustainable Consumption and Production) and 17 (Partnerships for the Goals).

AFSA2020 will contribute to achieving the SDGs’ targets.  The conference will bring together national and international experts, entrepreneurs, scientific and technical personnel, policy makers and civil society to tackle key food safety and food security issues. It will highlight the most recent and exciting developments and innovations in the area with emphasis on:

  • Food production: sustainable systems (e.g. natural, organic, conservation agriculture); preservation of natural environment; natural products and innovations; food fermentation and other specific production practices
  • Food security: nutrition and food security; malnutrition and interventions; impact of natural and man-made environmental changes
  • Food safety: food and water hygiene/sanitation; food safety and quality; food safety regulations and standards; foodborne hazards; foodborne diseases and control; emerging food safety problems; food safety management strategies and interventions
  • Food handling and waste/loss prevention: packaging and storage innovations; food waste and loss reduction in support of SDG 12.3; cold chain development; byproduct/waste utilization and value addition
  • Food processing and preservation: food biochemistry; emerging processing techniques; non-thermal processing; cold chain development
  • Nutrition and human health: functional foods/ingredients; diet and cognition; dietary diversity; local/traditional foods; direct and indirect nutrition interventions
  • Food biotechnology:  applied biotechnology in food processing, preservation and quality improvement; biotechnology in food safety and security
  • Cross-cutting issues: food safety risk analysis and management; food control systems; food and nutrition policies and strategies; food trade and globalization; emerging food safety and security issues; current and future research/innovation platforms and collaboration; politics and economics of food security; gender and climate change implications on food safety and food security; other food issues of national and transnational importance