2018年：Pharmaceutical Evaluation Division, Pharmaceutical Safety Bureau, Ministry of Health, Labour and Welfare (MHLW)

2020年：Food Safety Commission Secretariat, Cabinet Office

2022年：Pharmaceutical Evaluation Division, Pharmaceutical Safety Bureau, MHLW

2024年：Food Safety Standards and Evaluation Division, Consumer Affairs Agency,

Satoshi Kitajima, DVM, PhD. Born in Kanazawa city, Ishikawa Prefecture in1965, is currently a Senior Fellow in the Division of Risk Assessment, Center for Biological Safety & Research (CBSR) in National Institute of Health Sciences (NIHS). He graduated from the Department of Veterinary Medicine, Faculty of Agriculture, University of Tokyo in 1990 and got a doctor’s degree from the Graduate School of Agriculture at the same university in 1994. In graduate school, he researched the mechanism of excitation-contraction coupling in vascular smooth muscle, and in particular the function of purine (ATP) receptors. After obtaining his doctorate, he has been working at NIHS to the present day. After conducting research in general toxicology, neurotoxicology, and skin sensitization testing, he engaged in research on not only conventional teratology but also early cardiac development (i.e. developmental biology) using genetically modified mice he created by himself at NIHS. In addition, he successfully established a new detection system for testicular toxicity using a cell sorter system. He is also engaged in research on “toxicogenomics” to predict future toxicity. In recent years, he has been particularly involved in research on developmental neurotoxicity, the safety of PFAS and newly developed foods, and the development of inhaled drugs.

Graduate of the Department of Veterinary Medicine, Faculty of Agriculture, The University of Tokyo; Graduate studies at the same university; Doctor of Agricultural Sciences.

Served as Section head of the Food Microbiology at the National Institute of Infectious Diseases and Director of Biomedical Food Research Department at the National Institute of Health Sciences; currently Professor at Tokyo University of Agriculture.

Director of the Food Safety Research Center, Tokyo University of Agriculture Educational Corporation

William Chen is the Michael Fam Endowed Professor and Director of Food Science & Technology Programme at Nanyang Technological University Singapore. He is concurrently Director of Singapore Future Ready Food Safety Hub (FRESH), and also Director of Singapore Agri-food Innovation Lab (SAIL). Professor Chen is active in securing and leading large competitive research grants from major government agencies as well as leading international food companies. His team’s food technology innovations in food waste upcycling towards the food circular economy have been extensively attracting global attention. His recent efforts include the development and integration of the New Approach Methodologies (NAMs) for the new generation of food safety risk assessment of novel foods. In addition to publishing regularly in top food science journals, his team works closely with food industry to translate innovations into consumer products. His team’s food tech innovations and his views on food safety and food security have been regularly featured in major local and international media outlets. He is also advisor/consultant to overseas universities, Singapore government agencies, food industry, and international organizations (ADB, FAO, WEF, WHO among others)

Areas of Expertise: Cellular & Systems Biology

Dr Alex Ward is the Founder of Arta Bioanalytics, an analytical consultancy firm supporting the Alternative Protein industry, and Tolemy Bio, a Tech Bio startup developing enabling technologies for Cell & Gene Therapy. His background spans diverse areas of academic and industry sciences, having worked at major universities in both the United Kingdom and Australia. Since completing his PhD in Cardiac Biomechanics at the University of Bristol, UK, in 2018, he moved into the field of computational biology and bioinformatics, before joining Australian cultivated meat startup, Vow, in 2021. During his two years at Vow, Dr Ward led product and media development teams to major breakthroughs, as well playing crucial parts in regulatory science and multiomics pipeline development efforts. Now at Arta, he supports cultivated meat companies with regulatory strategy, analytical development and cell-line and media optimization.

Dr. Elliot Swartz is a senior principal scientist specializing in cultivated meat at The Good Food Institute (GFI) (www.gfi.org), an international network of nonprofit organizations developing the roadmap for a sustainable, secure, and just protein supply. Elliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry, identifying opportunities to accelerate the industry, and educating scientists, the public, and other industry stakeholders. For the past seven years, Elliot has worked on projects in food safety, cost, environmental impact, and cell culture media. Elliot holds a Ph.D. in neuroscience from the University of California, Los Angeles (UCLA), where he worked with induced pluripotent stem cells to model neuromuscular disease.

Rosalyn Abbott is an Assistant Professor at Carnegie Mellon University (CMU) in the Biomedical Engineering Department. Rosalyn received her B.S. and M.S. in Biomedical Engineering from Rensselaer Polytechnic Institute and her Ph.D. in Bioengineering from the University of Vermont. She subsequently became a postdoctoral fellow in the Biomedical Engineering Department at Tufts University, where she worked under the supervision of David Kaplan and was introduced to the field of cellular agriculture in 2016. After starting her lab at CMU in 2017, Rosalyn worked with Mission Barns in their early stages of funding. Mission Barns focuses on cultivating fat with plant proteins to create bacon, meatballs, and sausage. Rosalyn’s lab at CMU is currently working on 3D printing cultivated meat products, funded by the National Science Foundation and a crowd-sourced funding platform (Experiment), backed by New Harvest and the Footprint Coalition. Rosalyn has a broad perspective on the academic and industrial landscape of cell-based meat with deep expertise in tissue engineering and lipid biology. Rosalyn is passionate about the potential impact cultured meat products will have on reducing animal cruelty, improving food security, and tackling the environmental impacts of conventional meat production.

Professor Block holds the Ernest Gallo Endowed Chair in Viticulture and Enology at UC Davis, as well as an appointment in the Department of Chemical Engineering. Since joining UC Davis, he has conducted research on various topics, from metabolic engineering of yeast for improved wine production to process optimization for cultivated meat production. He is the founding Center Director of the integrative Center for Alternative Meat and Protein (iCAMP), the first comprehensive center for alternative meat production globally. Prof. Block has received the Distinguished Teaching Award from the UC Davis Academic Senate, the highest teaching award on the UC Davis campus. Prior to joining UC Davis, he worked for Hoffmann-La Roche, Inc. working on biopharmaceuticals, both in process development and in manufacturing. Dr. Block is a Fellow of the American Institute of Chemical Engineers (AIChE), and holds a B.S.E. from the University of Pennsylvania and a Ph.D. from the University of Minnesota, both in Chemical Engineering.

Dr. Hideaki Karaki earned his Doctor of Veterinary Medicine from the University of Tokyo, in 1964. After serving as an assistant and associate professor at the same university and as a research fellow at the University of Texas Southwestern Medical Center in Dallas, he became a professor at the University of Tokyo and concurrently served as Director of the Radioisotope Research Center. He was appointed Professor Emeritus in 2003. He has held several prominent positions, including President of Kurashiki University of Science and the Arts, Vice President of the Science Council of Japan, Expert Member of the Food Safety Commission, and President of the Foundation for Food Safety and Security. He has received numerous honors, including the Japan Prize of Agricultural Science, and the Order of the Sacred Treasure, Gold Rays with Neck Ribbon.

Joe Taylor is Head of Innovation at Hoxton Farms, a London-based company developing cultivated pork fat as a food ingredient. He joined the company in 2021 as an early employee and has since worked across cell biology, software, and regulatory affairs. He led the preparation of Hoxton Farms’ novel food dossiers and now contributes to regulatory strategy, engaging with regulators in the UK and internationally. In his current role, he focuses on R&D strategy, cross-functional project management, and leading the company’s technical partnerships. Joe holds a master’s degree in Physics and Philosophy from the University of Bristol and a Ph.D. from the University of Bath, where his research focused on machine learning and computational neuroscience for clinical applications.

Dr. María Busolo Pons holds a B.Sc. in Chemistry (1996), M.Sc. (2008) and Ph.D. (2013) in Sustainable Chemistry. She specialized in materials science, encapsulation of active ingredients, and active food packaging, contributing to peer-reviewed publications, book chapters, and patents. Since 2017, she has focused on managing European R&D projects in industrial sectors, particularly agrifood. At CNTA, she is responsible for driving project development, supporting proposal preparation and coordination, and fostering synergies and knowledge transfer in EU-funded initiatives.

Floriana Cimmarusti is a lawyer specialised in European Law with more than 20 years of experience. As the director of SAFE, she works to support policies aimed at ensuring consumer protection and creating synergies with different stakeholders.

Under Ms. Cimmarusti’s lead, SAFE follows a variety of topics related to food safety, such as pesticides, food labelling, GMOs, additives, acrylamide, food contact materials, and endocrine disruptors, as well as aspects related with sugar and its impact on non-communicable diseases. Thus, SAFE has become a point of reference in Brussels for food safety and health.

Thanks to this work, since 2017, SAFE is a member of the emerging risks stakeholders’ meetings of the European Food SAFE Authority (EFSA), the EU’s agency providing independent scientific advice on food-related risks. Ms. Cimmarusti sits at its Management Board.

Ashley Liang Wang 王亮 is a regulatory and scientific affairs expert with extensive experience in the food, nutrition, and medical device industries. She currently leads BYSEE-SRA and serves on Scientific and Regulatory Affairs Committee at the China Stevia Association and China Food Industry Association. Previously, she held leadership roles at ADM, Tate & Lyle, Ingredion, and MicroPort, managing APAC regulatory teams, product compliance, and international submissions. Ashley is recognized for integrating regulatory science with business strategy to support innovation and market access across Asia-Pacific.

Dr. Hannah Lester is the Founder and CEO of Atova Regulatory Consulting and has over 18 years’ experience in EU and global regulatory affairs. Formerly CEO of Pen & Tec Consulting, Hannah has led the approval of 200+ regulated products. A leading expert in alternative proteins and novel foods, she collaborates with industry, NGOs, and regulators to shape policy and streamline approvals. She also mentors start-ups through ProVeg Incubator and Big Idea Ventures and Mass Challenge.