WIA CONFERENCE Iodine in Food Systems, Health and Industrial Applications

23 March 2020 – The Landmark Bangkok Hotel – Bangkok, Thailand

Registration and lunch buffet

Opening speech – Attilio Caligiani – World Iodine Association

12:00 – 13:00

12:50 – 13:00


Progress on Iodine Deficiency

Prof. Liz Bailey – University of Nottingham
Understanding Iodine – An Analytical Perspective

Prof. Dr. Michael Zimmermann – ETH Zurich
Recent Global Progress Against Iodine Deficiency: An Update in 2020

Prof. Dr. Henry Völzke – University of Greifswald
European Iodine Status and EUthyroid Project

Prof. Dr. John Lazarus – Iodine Global Network
European Iodine Landscape and the EUthyroid Project

Prof. Dr. Ismail Cakmak – Sabanci University
Agronomic Biofortification of Food Crops with Iodine

13:00 – 15:00

Coffee break

15:00 – 15:15

Developments on policies and strategies to prevent Iodine Deficiency

Dr. Greg Garrett – Iodine Global Network
Policies for establishing and sustaining salt iodization programmes

Dr. Angelika De Bree – Unilever
Use of iodized salt in processed foods – a key tool to prevent iodine deficiency

Dr. Emilie Combet – Glasgow University
Diversifying Strategies for Iodine Sufficiency –Focusing on Food and Education Interventions

Peter Lakwijk – Thyroid Federation International
IDD Patients‘ Advocacy and Communication at Global Level

15:15 – 16:45

Coffee break

16:45 – 17:45


Prof. Viktor Zhdankin – University of Minnesota
Chemistry of Iodine: The Element of Life

Dr. Alexey Tarasov – Moscow State University
The Role of Iodine in Modern Photovoltaic

Prof. Kazuaki Ishihara – Nagoya University
The Potential Utility of Iodine Catalysts in Industry

16:45 – 18:30

Closing speech – Attilio Caligiani – World Iodine Association