时间 ：7:30pm - 9:30pm
地点 ：P.J. Sivik Hall
讲师 ：苏绚慧
Wednesday, June 3, 2015
Friday, May 29, 2015
CBIP 18th Annual General Meeting
Company : CB INDUSTRIAL PRODUCT HOLDINGS
Date Of Meeting : 28/05/2015
Time : 11 A.M.
Venue : Saujana Ballroom, The Saujana Hotel,
2KM, Off Jalan Sultan Abdul Aziz Shah Airport Highway, Saujana
Lessons learned :
1) Company ongoing research on waste to product is going to yield product soon.
2) Company's patented Modipalm Continuous Sterilisation system is revolutionary in palm oil industry.
Date Of Meeting : 28/05/2015
Time : 11 A.M.
Venue : Saujana Ballroom, The Saujana Hotel,
2KM, Off Jalan Sultan Abdul Aziz Shah Airport Highway, Saujana
Lessons learned :
1) Company ongoing research on waste to product is going to yield product soon.
2) Company's patented Modipalm Continuous Sterilisation system is revolutionary in palm oil industry.
Wednesday, May 27, 2015
APM 18th Annual General meeting
Company : APM AUTOMATIVE HOLDINGS BERHAD
Date Of Meeting : 27/05/2015
Time : 11 A.M.
Venue : Pacific Ballroom, Level 2, Seri Pacific Kuala Lumpur
Jalan Putra, 50350 Kuala Lumpur.
Date Of Meeting : 27/05/2015
Time : 11 A.M.
Venue : Pacific Ballroom, Level 2, Seri Pacific Kuala Lumpur
Jalan Putra, 50350 Kuala Lumpur.
Thursday, April 30, 2015
CARLSBERG 45th Annual General Meeting
Company: CARLSBERG BREWERY MALAYSIA BERHAD
Date Of Meeting : 23/04/2015
Time : 11 A.M.
Venue : Sime Darby Convention Centre, Ballroom 2 & 3, First Floor, 1A,
Jalan Bukit Kiara 1, 60000 Kuala Lumpur.
Lessons learned :
1) Company achieved cost saving by implement aggressive Effectiveness & Efficiency (E&E) programmes including LEAN initiative and LogEx (Logistics Excellence) initiative
2) Company reduced energy consumption by 5% in year 2014 against the preceding year
3) Company replaced the the plastic packaging with equal strength but reduced thickness
4) Hops is one of the main ingredients in beer's bitterness taste :) (I am amateur in this)
5) Consumer sentiment index falls below 100 starting 2013 quarter 4
Date Of Meeting : 23/04/2015
Time : 11 A.M.
Venue : Sime Darby Convention Centre, Ballroom 2 & 3, First Floor, 1A,
Jalan Bukit Kiara 1, 60000 Kuala Lumpur.
Lessons learned :
1) Company achieved cost saving by implement aggressive Effectiveness & Efficiency (E&E) programmes including LEAN initiative and LogEx (Logistics Excellence) initiative
2) Company reduced energy consumption by 5% in year 2014 against the preceding year
3) Company replaced the the plastic packaging with equal strength but reduced thickness
4) Hops is one of the main ingredients in beer's bitterness taste :) (I am amateur in this)
5) Consumer sentiment index falls below 100 starting 2013 quarter 4
MBSB 45th Annual General Meeting
Company : MALAYSIA BUILDING SOCIETY BERHAD
Date of Meeting : 15/04/2015
Time : 10:00 A.M.
Venue : Grand Ballroom, Level 2, Pullman Kuala Lumpur Bangsar, No. 1, Jalan Pantai Jaya,
Tower 3, 59200 Kuala Lumpur.
Date of Meeting : 15/04/2015
Time : 10:00 A.M.
Venue : Grand Ballroom, Level 2, Pullman Kuala Lumpur Bangsar, No. 1, Jalan Pantai Jaya,
Tower 3, 59200 Kuala Lumpur.
Lessons learned :
1) Company is trying to convert itself into an islamic bank
Sunday, March 8, 2015
Press Digest - Soy sauce safe for consumption
Posted on 8 March 2015 - 05:24pm
Last updated on 8 March 2015 - 06:07pm
Kong See Hoh
PETALING JAYA: The Sauce Manufacturers Association of Malaysia said soy sauces produced by its members are definitely safe for consumption.
Association president Lee Kok Fa said these sauces are mostly naturally brewed, Sin Chew Daily reported today.
None of them are producing "chemical sauces", he assured consumers at a press conference held in Kuala Lumpur on Saturday in response to a report in the daily that some soy sauces sold in the market could be "chemical sauce" that can be concocted within hours.
Lee confirmed that a food ingredient manufacturer does produce hydrolysed vegetable protein or HVP (the extraction of soy protein by breaking down soya beans with concentrated hydrochloric acid and the acid is then neutralised with an alkali, a process that produces 3-MCPD).
3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is known to be harmful to the liver, kidneys and vascular system apart from increasing the risk of testicular cancer.
However, Lee said the 3-MCPD level in the HVP produced by the local food ingredient maker does not exceed 10ppb (parts per billion), well within the internationally permitted limit of 20ppb.
He said a small number of the association's members obtains HVP from the food ingredient maker to produce "blended soy sauce", which meets international food safety requirements.
Asked if local soy producers source HVP from overseas, Lee said none of its members import the ingredient as the need does not arise due to the good quality of the locally produced HVP.
"To do so would only increase the cost of production," he said.
He also pointed out that one has to consume up to 300ml of soy sauce with 3-MCPD daily for long periods to possibly see its harmful effects.
"But it is impossible for anyone to consume 300ml of 'chemical or blended soy sauce every day," he said, in allaying possible fear among consumers.
Source from: The Sun Daily
Last updated on 8 March 2015 - 06:07pm
Kong See Hoh
PETALING JAYA: The Sauce Manufacturers Association of Malaysia said soy sauces produced by its members are definitely safe for consumption.
Association president Lee Kok Fa said these sauces are mostly naturally brewed, Sin Chew Daily reported today.
None of them are producing "chemical sauces", he assured consumers at a press conference held in Kuala Lumpur on Saturday in response to a report in the daily that some soy sauces sold in the market could be "chemical sauce" that can be concocted within hours.
Lee confirmed that a food ingredient manufacturer does produce hydrolysed vegetable protein or HVP (the extraction of soy protein by breaking down soya beans with concentrated hydrochloric acid and the acid is then neutralised with an alkali, a process that produces 3-MCPD).
3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is known to be harmful to the liver, kidneys and vascular system apart from increasing the risk of testicular cancer.
However, Lee said the 3-MCPD level in the HVP produced by the local food ingredient maker does not exceed 10ppb (parts per billion), well within the internationally permitted limit of 20ppb.
He said a small number of the association's members obtains HVP from the food ingredient maker to produce "blended soy sauce", which meets international food safety requirements.
Asked if local soy producers source HVP from overseas, Lee said none of its members import the ingredient as the need does not arise due to the good quality of the locally produced HVP.
"To do so would only increase the cost of production," he said.
He also pointed out that one has to consume up to 300ml of soy sauce with 3-MCPD daily for long periods to possibly see its harmful effects.
"But it is impossible for anyone to consume 300ml of 'chemical or blended soy sauce every day," he said, in allaying possible fear among consumers.
Source from: The Sun Daily
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