by Dr. Suwimon Keeratipibul
May 27th 2025
15:00 - Jakarta | 13:30 - Kolkata | 12:00 - Dubai
Online Webinar | Via Zoom
by Dr. Suwimon Keeratipibul
May 27th 2025
15:00 - Jakarta | 13:30 - Kolkata
Online Webinar | Via Zoom
Join us for a concise 45-minute session that dives deep into the complexities of allergen control across every stage of your production chain. Dr. Suwimon Keeratipibul—renowned food safety researcher and consultant—will share actionable insights that help food manufacturers protect consumers and brands alike.
Raw-material vigilance: practical approaches for sourcing and receiving ingredients with hidden allergen risks.
Production safeguards: zoning, cross-contact prevention, and real-time monitoring throughout processing lines.
Cleaning validation & verification: how to design, execute, and document effective allergen‐removal programs.
Labelling that protects and complies: translating risk assessments into clear, regulation-ready package claims.
Choosing the right detection technology: compare the strengths and limits of ELISA, PCR, and rapid lateral-flow—plus a decision framework for fitting them to your workflow.
Present your most pressing challenges to Dr. Keeratipibul and depart with expertly tailored insights
Dr. Suwimon Keeratipibul
Former Representant of Thai Food Industry Group at the Codex Committee
An expert in food safety with over 35 years of experience, Prof. Dr. Suwimon Keeratipibul holds a B.Sc. in Food Technology from Chulalongkorn University, Thailand, an M.Eng. and D.Eng. in Fermentation Technology from Hiroshima University, Japan, and an M.Sc. in Food and Agricultural Biotechnology from the University of Reading, U.K.
From 1985 to 2020, she served as a lecturer and researcher at Chulalongkorn University. Since 1996, she has taught Food Safety Management Systems (FSMS), including GHPs and HACCP, to food industries in Thailand, China, Indonesia, Malaysia, the Philippines, and Vietnam. She is the author of five books on Food Hygiene, GMP, and HACCP.
Prof. Dr. Suwimon represented the Food Industry Group of the Federation of Thai Industries at Codex Alimentarius meetings and worked as a Scientific Expert for the FAO, developing HACCP guidelines for Small and Less Developed Businesses (SLDBs). She has published 55 research papers and worked with food processing plants on controlling foodborne pathogens like Salmonella spp. and Listeria spp.