NINFSNational Institute of Nutrition and Food Safety (Beijing, China)
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Potential areas of collaboration include: scientific staff exchange between USP and NINFS; translation of individual FCC ingredient standards into Chinese as a reference, as appropriate, in the development of Chinese food additive standards; advances in the development and validation of analytical procedures and technology as well as development of reference standards for the procedures in food additive/food ingredient specifications; joint or coordinated efforts to offer scientific training, conferences and workshops on topics of mutual interest; appointment of NINFS representatives to participate in USP's Expert Committees and/or Expert Panels; development of standards, best practices and other approaches for improvements relating to packaging and nutrition.
We look forward to working together with NINFS on scientific and standards-setting activities that will result in a better food supply for citizens of both countries--and the world.