China International Food Safety & Quality Conference

Safer Food Healthier Lives

Safe food is essential to achieving sustainability, security, and above all, good health. Around the world, governments and businesses share the enormous responsibility for safeguarding food. This challenging job benefits immensely from multilateral knowledge sharing, collaboration, and dialogue. With a focus on professional education and networking, the China International Food Safety & Quality (CIFSQ) Conference brings a passionate community of global experts together to address critical issues and identify recent advances in science, intelligent technologies, and innovative best management practices that can make a difference towards improving food safety. At the upcoming event in Beijing, up to 700 regulators, scientists, industry executives, technologists, and academics who are committed to protecting food and consumers are expected to attend, including 130+ talented food safety thought leaders who will take the stage to share their insights on the latest developments. We welcome your participation on October 28 - 29, 2026.

Topics for 2026

Modernizing Food Chemical
Risk Assessment / NAM

Integrating traditional toxicology
with new scientific methodologies

Mycotoxins &
Fungal Contaminants

Assessment, monitoring & mitigation
across food and feed supply chains

PFAS, Microplastics &
Emerging Contaminants

Science, exposure & regulatory
approaches to chemical contaminants

AI & Predictive
Risk Assessment Systems

AI and digital tools for predictive,
data-driven food safety management

Food Contact Materials
& Packaging Safety

Risk assessment, migration, NIAS
& evolving regulatory requirements

Food Fraud &
Ingredient Authenticity

Advanced detection & regulatory
frameworks for supply chain integrity

Novel Foods &
Alternative Proteins

Safety evaluation of cultivated meat,
fermentation & insect proteins

Environmental Monitoring
Programs (EMP)

Risk-based monitoring systems to
prevent contamination in facilities

Pathogen Risk Assessment
& Genomics

Genomics & data-driven tools for
enhanced food safety decisions

Food Safety
Culture 2.0

Measuring & embedding food safety
culture in risk-based management

Listeria, Salmonella
& High-Risk Foods

Risk-based control of key pathogens
in high-risk food categories

Other Hot Topics
in Food Safety

Emerging issues, cross-cutting themes
& the latest in food safety science

2025 Conference Leadership / Featured Speakers

Ge Zhirong
CIFSQ Honorary Chairman
Former Deputy Director of AQSIQ

Chen Junshi
CFSA

Lisa Garcia
IAFP

Carlos ALDECO
FAO

Li Ning
CFSA

Matthias GREINER
German Federal Institute for Risk Assessment (BfR)

Parthi MUTHUKUMARASAMY
Canadian Food Inspection Agency

Mark BEAUMONT
Danone SA

Pamela WILGER
IAFP

Silvia PEREIRA
Mars Incorporated

John L. SIEVENPIPER
University of Toronto

任康宁
Hong Kong Baptist University

Wu Yongning
CFSA
NHC Key Lab of Food Safety Risk Assessment

Masami TAKEUCHI
FAO

Juliana de Oliveira MOTA
World Health Organization

ZHANG Xian-En
Shenzhen University of Advanced Technology

Joanne CHAN Sheot Harn
Singapore Food Agency

JIN Fen
Chinese Academy of Agricultural Sciences

Calisa LIM
APAC Society for Cellular Agriculture

Cindy JIANG
Global Food Safety Ambassador

Maura DI MARTINO
FAO

YANG Zhigang
Mengniu Dairy China

ZHENG Xin
Agilent Technologies China

Boris BOLSHCHIKOV
Mars

Joseph Elrefaie
Conagra Brands, Inc.

Wu Di
Queen’s University of Belfast

Bai Li
CFSA

Li Jingguang
CFSA

Sui Haixia
CFSA

Yue Jin
Shanghai Jiao Tong University

Peter Wang
IQC Consulting Co., Ltd

Zhinong Yan
ZN Collaboration LLC, USA

View All Speakers

Improving Food Safety, One Event at a Time

"Food safety concerns the health of everyone, and is one of the top concerns of the people. More targeted, effective and practical measures must be taken to address issues that worry the people the most, such as pesticide residues on fruits, vegetables, and crops, adulterated food, and sanitary conditions of kitchens. Standards in the food industry is the fundamental framework for food safety. The establishment and improvement of a standard system, is essential to bring China’s standards in line with the international standards as soon as possible. Supervision must be strengthened over every phase of food production, circulation and consumption, and social forces should be encouraged to take part in the supervision."

Chinese Vice Premier Han Zheng
Head of the National Food Safety Commission, State Council, P.R.C.

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