Production, evaluation and regulation of cultured meat

“Production, evaluation and regulation of cultured meat”: first session of our webinar series — “Emerging topics in our food environment” — by the WOAH Collaborating Centre for Food Safety

On 29 August 2023, the World Organisation for Animal Health (WOAH) Collaborating Centre for Food Safety (a consortium since 2014 of the School of Veterinary Medicine, Rakuno Gakuen University; Research Center for Food Safety, University of Tokyo; and the National Centre for Food Science, Singapore Food Agency) organised a webinar on the production, evaluation and regulation of cultured meat, with support from WOAH regional and sub-regional offices and the Food and Agriculture Organization of the United Nations (FAO).

This is the first in a regional webinar series on various emerging topics related to food safety, based on the expertise of the three organisations.

Speakers and presentations for the event are found below:

• Dr Tomoko Ishibashi (The University of Tokyo), Introduction of the webinar series
• Dr Chantanee Buranathai (World Organisation for Animal Health), “The role of World Organisation for Animal Health (WOAH) on food security and food safety“
• Dr Masami Takeuchi (Food and Agriculture Organization of the United Nations), “Food safety aspects of new animal-origin food production systems: global perspectives“
• Dr Teng Yong Low (Singapore National Centre for Food Science), “Singapore’s experiences and perspectives in regulating novel food: regulatory framework, challenges in risk assessment and opportunities for collaboration“

Summary of the webinar

A recording of the webinar is available below: